Sous Chef

About the role

The Hyatt Regency Lagos, Ikeja is assembling a pre‑opening culinary team for its 2026 launch. As Sous Chef you will support the Executive Chef in delivering high‑quality, innovative dishes while maintaining the brand’s standards of hygiene, presentation, and guest satisfaction.

Key responsibilities

• Supervise preparation, cooking, and plating of all menu items, ensuring consistency with Hyatt standards.
• Develop and test new menu concepts in collaboration with the Executive Chef.
• Monitor portion control, food waste, and cost‑control measures.
• Manage kitchen staff schedules, training, and performance evaluations.
• Oversee purchasing, receiving, inventory rotation (FIFO) and stock control.
• Ensure compliance with HACCP, Hyatt food‑safety policies and local health regulations.
• Lead the kitchen during the Executive Chef’s absence, maintaining smooth operations for all meal periods and special events.

Required profile

• Proven experience in a high‑volume hotel or resort kitchen.
• Strong leadership and team‑building abilities.
• Ability to work under pressure while maintaining quality and safety standards.
• Excellent organizational and time‑management skills.

Required skills

• HACCP and food‑safety certification.
• Menu development and recipe costing.
• Inventory management and FIFO stock rotation.
• Portion control and waste minimisation.
• Kitchen sanitation and equipment maintenance.