Chef de Partie – Asian Nigerian Fusion

About the role

The Chef de Partie will lead a designated section of the specialty restaurant kitchen, creating contemporary Asian‑Nigerian fusion dishes while upholding Hyatt’s culinary standards.

Key responsibilities

• Manage the assigned kitchen section during service, preparing and presenting dishes to Hyatt standards.
• Maintain consistent quality, taste, and visual presentation of Asian, Nigerian, and fusion plates.
• Ensure food safety, hygiene, and HACCP compliance throughout preparation and service.
• Monitor stock levels, ingredient quality, and support inventory rotation.
• Assist in menu development, seasonal promotions, and innovative fusion recipe creation.
• Train, mentor, and supervise Demi Chefs and Commis Chefs, fostering teamwork and skill development.

Required profile

• Diploma or Certificate in Culinary Arts (or related field); Food Safety and HACCP certification preferred.
• 3–5 years culinary experience, including 1–2 years as Chef de Partie or Demi Chef de Partie in a specialty restaurant, luxury hotel, or upscale dining venue.
• Proven experience with Asian cuisines (Japanese, Thai, Chinese, Korean, Vietnamese or Pan‑Asian) and contemporary Nigerian/West African dishes.

Required skills

• Advanced knife skills and food preparation techniques.
• Wok cooking, stir‑fry, noodle, and dim‑sum preparation.
• Knowledge of Asian sauces, marinades, and street‑food concepts.
• Expertise in traditional Nigerian soups, stews, rice specialties, and spice profiles.
• Menu development, recipe compliance, and modern plating.
• Food safety, HACCP compliance, and waste‑reduction practices.
• Inventory management and stock rotation.