Sous Chef

About the role

The Sous Chef will join the pre‑opening team of Hyatt Regency Lagos, Ikeja, supporting the Executive Chef in delivering high‑quality culinary experiences. This role ensures food quality, presentation, hygiene, and guest satisfaction while maintaining Hyatt brand standards.

Key responsibilities

• Supervise preparation, cooking, and presentation of all menu items, ensuring consistency with Hyatt standards.
• Collaborate with the Executive Chef to develop and implement creative menu items.
• Monitor portion control, food waste, and cost to maintain budgetary targets.
• Oversee timely food production for all meal periods and special events.
• Train, coach, and schedule kitchen associates, conducting performance evaluations.
• Assist with recruitment, onboarding, and disciplinary processes as needed.
• Manage inventory, purchasing, and stock rotation (FIFO) while ensuring accurate record‑keeping.
• Ensure compliance with HACCP, local health regulations, and Hyatt food‑safety standards.
• Maintain cleanliness and sanitation of kitchen equipment and work areas.
• Step in to lead kitchen operations in the absence of the Executive Chef.

Required profile

• Proven experience working in a professional kitchen environment.
• Ability to supervise and motivate kitchen staff.
• Strong understanding of food safety and hygiene regulations.
• Excellent organizational and time‑management skills.

Required skills

• Food safety compliance (HACCP).
• Inventory and stock management, including FIFO.
• Portion control and cost monitoring.
• Menu development and recipe standardisation.