Chef de Cuisine - All Day Dining

Expected to open 2025, Hyatt Regency Lagos Ikeja is ideally located in the serene GRA and just moments away from Murtala Muhammed International Airport. Hyatt Regency Lagos Ikeja is a premier hotel in Lagos, Nigeria, offering the perfect blend of convenience and elegance where our guests feel comfortable, connected, and encouraged to be their best selves because they are welcome and relaxed in our care.

Hyatt Regency hotels and resorts are founded on openness - our colleagues consistently serve with open minds and open hearts to deliver unforgettable celebrations, effortless relaxation and notable culinary experiences alongside expert meetings and technology-enabled collaboration.

We are recruiting to fill the position below:

Job Title: Chef de Cuisine - All Day Dining

Req ID: IKE000007
Location: Ikeja, Lagos
Job type: Full-time

Summary

• Minimum 5-8 years of progressive culinary experience, including at least 2-3 years as Chef de Cuisine, Executive Sous Chef, or Senior Sous Chef in an international hotel or upscale restaurant.
• Prior experience in a 5-star hotel environment.

Strong background in: 

• Large-scale breakfast buffets
• International and Nigerian all-day dining concepts
• Live cooking stations
• Sunday brunch operations

Technical Competencies:
Expertise in: 

• International cuisine
• Mediterranean cuisine
• Asian specialties
• Local Nigerian favorites
• Bakery and breakfast production
• Menu development and engineering.
• Cost control and food cost management.
• Inventory and purchasing management.
• Labor scheduling and productivity management.
• HACCP and food safety compliance.

Leadership Competencies:

• Proven ability to lead and develop a culinary team of 20-50+ colleagues.
• Strong coaching and talent development skills.
• Ability to work effectively during pre-opening and high-volume operations.
• Excellent communication and collaboration with Front Office, Events, Stewarding, and Purchasing teams.

Qualifications

• Qualification in Kitchen Production or Management will be an advantage.
• Minimum of 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands.  
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.