Sous Chef - Lynn Group, Abuja

An exciting opportunity has arisen for a motivated professional. Role Overview

• The Sous Chef plays a key role in supporting the Head Chef with the day-to-day management of kitchen operations. This position ensures the consistent delivery of high-quality dishes, maintains operational efficiency, and upholds strict standards of hygiene, food safety, and cost control.

Key Responsibilities:

• Support the Head Chef in overseeing daily kitchen activities and supervising staff.

• Monitor food preparation to ensure consistency in quality, portioning, and presentation.

• Maintain and enforce food safety, hygiene, and sanitation standards at all times.

• Coordinate mise en place and ensure smooth, timely service execution.

• Train, mentor, and support junior kitchen team members.

• Assist in inventory management, including stock control, rotation, and waste minimization.

Requirements:

• Proven experience as a Sous Chef or Senior Chef de Partie.

• Strong leadership and effective communication skills.

• Solid knowledge of kitchen operations, food costing, and safety regulations.

• Ability to perform efficiently under pressure while maintaining high standards of consistency and quality.

Required Qualifications:

• Higher Education Diploma or equivalent; culinary school training or certification is a plus.

Essential Skills & Qualifications:

• Minimum of three (3) years’ proven experience as a Chef, preferably in a health-focused or similar culinary environment.

• Strong knowledge of nutritional cooking principles, dietary requirements, and ingredient substitutions.

• Culinary certification or relevant professional qualification is an added advantage.

• Demonstrated leadership capability with excellent time management and organizational skills.

• Creative approach to menu development with a genuine passion for healthy cuisine and overall wellness.

• Ability to thrive in a fast-paced, high-pressure kitchen setting while maintaining quality and consistency.

• Solid understanding of kitchen equipment, tools, and professional cooking techniques.

• Flexibility to work varied shifts, including evenings, weekends, and public holidays as required.

• Knowledge of food labeling standards and calorie calculation.

• Strong interpersonal skills with the ability to work collaboratively within a team environment.