Executive Chef

About the role

We are seeking an Executive Chef to lead the culinary operations of the pre‑opening Hyatt Regency Lagos Ikeja. The role will shape menu concepts, ensure food quality and safety, and deliver memorable dining experiences for both business and leisure guests.

Key responsibilities

• Direct and supervise all kitchen outlets, including restaurants, banquets, in‑room dining, lounges and specialty concepts.
• Create innovative menus that reflect Hyatt brand positioning and local culinary trends.
• Maintain consistent food quality, presentation and flavor across all outlets.
• Recruit, train, mentor and evaluate kitchen staff, fostering a collaborative and safety‑driven environment.
• Develop and manage food cost, labor budgets and operating expenses, implementing cost‑control and waste‑reduction strategies.
• Ensure full compliance with Hyatt and local health & safety regulations, overseeing HACCP implementation and food safety audits.
• Engage with guests to gather feedback and tailor culinary offerings, supporting VIP and special events.
• Collaborate closely with the F&B Director, outlet managers, banquet teams and sales & marketing on event planning and menu design.

Required profile

• Degree or diploma in Culinary Arts or Hotel Management.
• 8–12 years of culinary experience, including 3–5 years as Executive Chef or Senior Sous Chef in a luxury hotel environment.
• Previous experience with an international hotel brand is preferred.

Required skills

• Menu engineering and seasonal promotions.
• HACCP implementation and food safety audits.
• Inventory and cost control management.
• Budgeting and financial performance monitoring.

What we offer

• Long‑term career growth opportunities.
• Motivated and connected team environment.
• 12 complimentary nights per year in other Hyatt properties worldwide.
• Colleague rates and discounts across the Hyatt portfolio.