Chef de Cuisine – Pre‑Opening Team

About the role

The Hyatt Regency Lagos Ikeja is assembling a pre‑opening culinary team for its new hotel slated to open in 2026. As Chef de Cuisine you will lead a specific kitchen outlet, ensuring high‑quality food, consistency, and adherence to brand standards while supporting operational efficiency and guest satisfaction.

Key responsibilities

• Oversee daily kitchen operations for the assigned outlet, maintaining cleanliness, organization, and hygiene.
• Ensure all dishes meet recipes, quality benchmarks, and HACCP food‑safety standards through regular tastings and checks.
• Collaborate with the Executive Chef on menu creation, introducing innovative dishes that are cost‑effective and profitable.
• Supervise, train, and mentor kitchen staff, conduct briefings, manage scheduling, and foster a positive kitchen culture.
• Monitor food costs, wastage, portion control, and manage inventory, ordering, and stock rotation (FIFO).
• Maintain compliance with health, safety, and sanitation regulations and keep proper documentation for audits.
• Deliver timely service, address guest feedback, accommodate special dietary requirements, and support banquet and event operations as needed.

Required profile

• Diploma or Degree in Culinary Arts or a related field.
• 5–8 years of culinary experience, with at least 2–3 years in a supervisory role.
• Strong knowledge of international and local cuisine, preferably in luxury or upscale hotel settings.
• International experience in Europe or the Middle East is required.

Required skills

• Food safety and HACCP compliance
• Menu planning and development
• Cost control and budgeting
• Inventory management and stock rotation
• Kitchen operations management
• Culinary arts expertise

What we offer

• Opportunity to shape the culinary concept of a flagship hotel.
• Competitive benefits package.
• Professional development within a global hospitality brand.