Chef de Cuisine at Hyatt Regency

Expected to open 2025, Hyatt Regency Lagos Ikeja is ideally located in the serene GRA and just moments away from Murtala Muhammed International Airport. Hyatt Regency Lagos Ikeja is a premier hotel in Lagos, Nigeria, offering the perfect blend of convenience and elegance where our guests feel comfortable, connected, and encouraged to be their best selves because they are welcome and relaxed in our care.

Hyatt Regency hotels and resorts are founded on openness - our colleagues consistently serve with open minds and open hearts to deliver unforgettable celebrations, effortless relaxation and notable culinary experiences alongside expert meetings and technology-enabled collaboration.

We are recruiting to fill the position below:

Job Title: Chef de Cuisine

Req ID: LAG000040
Location: Ikeja, Lagos

About The Role

• The Chef de Cuisine is responsible for managing a specific kitchen or culinary outlet within the hotel.
• This role ensures the delivery of high-quality food, consistency in preparation, and adherence to brand standards while supporting operational efficiency and guest satisfaction

Key Responsibilities
Kitchen Operations:

• Oversee daily kitchen operations for assigned outlet(s).
• Ensure consistency in food preparation, presentation, and portion control.
• Maintain high standards of cleanliness, organization, and hygiene.

Food Quality & Standards:

• Ensure all dishes meet established recipes and quality benchmarks.
• Conduct regular quality checks and tastings.
• Maintain compliance with food safety standards and HACCP guidelines.

Menu Planning & Development:

• Collaborate with the Executive Chef on menu creation and updates.
• Introduce innovative dishes aligned with market trends and guest preferences.
• Ensure menus are cost-effective and profitable.

Team Leadership & Training:

• Supervise, train, and mentor kitchen staff.
• Conduct daily briefings and ensure proper staff scheduling.
• Promote teamwork, discipline, and a positive kitchen culture.

Cost Control & Inventory Management:

• Monitor food costs, wastage, and portion control.
• Manage inventory levels, ordering, and stock rotation (FIFO).
• Ensure proper storage and handling of all food items.

Health, Safety & Compliance:

• Ensure adherence to hygiene, sanitation, and safety regulations.
• Maintain proper documentation for audits and inspections.
• Enforce safe kitchen practices at all times.

Guest Experience:

• Ensure timely and efficient service during operations.
• Address guest feedback and special dietary requirements.
• Support banquet and special event operations when required.

Qualifications

• Diploma or Degree in Culinary Arts or related field.
• 5–8 years’ culinary experience, with at least 2–3 years in a supervisory role.
• Strong knowledge of international and local cuisine.
• Experience in luxury or upscale hotel operations preferred.
• Candidates must have international experience in Europe or the Middle East.

Application Closing Date
Not Specified.

How to Apply
Interested and qualified candidates should:
Click here to apply online