Sous Chef - Pool Bar

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: Sous Chef - Pool Bar

Req ID: IKE000015
Location: Ikeja, Lagos
Job type: Full-time

Summary

• The Sous Chef - Pool Bar Kitchen supports the Chef de Cuisine in the daily management of the pool bar culinary operation, ensuring high-quality food production, efficient kitchen operations, and exceptional guest experiences for families, couples, leisure guests, and poolside events.

Strong practical experience in:

• Mediterranean cuisine.
• Seafood preparation.
• Grill and barbecue concepts.
• burgers and sandwiches.
• Salads and healthy menu options.
• Family-style sharing platters.
• Children's menus.
• Premium bar snacks and appetizers.
• Contemporary Nigerian cuisine.

Technical Competencies:

• Production planning and kitchen organization.
• Food cost and waste control.
• Inventory management and stock rotation.
• Labor productivity management.
• Menu implementation and recipe compliance.
• HACCP and food safety standards.
• Quality control and buffet/event execution.

Leadership Competencies:

• Ability to lead kitchen operations during assigned shifts.
• Experience supervising and developing culinary teams.
• Strong communication and interpersonal skills.
• Calm and efficient under pressure.
• Hands-on management style with attention to detail.
• Ability to motivate and coach junior chefs.

Key Responsibilities

• Support the Chef de Cuisine in managing daily kitchen operations.
• Ensure consistency in food quality, taste, and presentation.
• Supervise food production for poolside dining and bar service.
• Monitor food costs, waste, and purchasing requirements.
• Train and mentor junior culinary colleagues.
• Ensure kitchen hygiene and food safety compliance.
• Lead the kitchen operation in the absence of the Chef de Cuisine.
• Support special events, themed nights, pool parties, and weekend promotions.

Qualifications
Experience:

• 5-7 years of culinary experience.
• At least 2 years as Sous Chef, Junior Sous Chef, or Senior Chef de Partie in a luxury hotel, resort, beach club, rooftop venue, or upscale casual dining restaurant.

Experience in: 

• Pool bar and outdoor dining operations.
• Resort or lifestyle hospitality concepts.
• Casual dining and sharing-style menus.
• High-volume lunch and dinner service.
• Weekend brunches and promotions.
• Live cooking, grill stations, and special events.