Sous Chef – Pre‑opening team at Hyatt Regency Lagos

About the role

The Sous Chef assists the Executive Chef in daily kitchen operations, ensuring the highest standards of food quality, presentation, hygiene, and guest satisfaction. The role supervises kitchen associates, maintains cost controls, and guarantees compliance with Hyatt brand standards and food safety regulations.

Key responsibilities

• Supervise preparation, cooking, and presentation of all food items, ensuring consistency with Hyatt standards.
• Develop and implement creative menu items in collaboration with the Executive Chef.
• Monitor portion control, food cost, and waste while managing inventory and FIFO rotation.
• Lead, train, coach, and schedule kitchen staff, conducting performance evaluations.
• Ensure compliance with HACCP, Hyatt food safety standards, and local health regulations.
• Support banquet, conference, and special‑event operations and respond to guest feedback.

Required profile

• Diploma or degree in Culinary Arts, Hospitality Management or related field.
• Minimum 5 years culinary experience in a luxury hotel or fine‑dining restaurant, including supervisory experience.
• Strong knowledge of international and local cuisines, menu planning, food costing and inventory management.
• Knowledge of HACCP and local food‑safety regulations.
• Proficiency in Microsoft Office; familiarity with kitchen management systems is a plus.

Required skills

• HACCP implementation and food‑safety compliance.
• Microsoft Office suite.
• Kitchen management systems.

What we offer

• Long‑term career growth opportunities within a global hospitality brand.
• A motivated and connected team environment.
• 12 complimentary nights per year in other Hyatt properties worldwide, plus colleague rates and discounts.
• A company culture that truly cares about its employees.