Sous Chef at Lynn Group

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.

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.