Sous Chef - All Day Dining

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 - All Day Dining Req ID: IKE000008

Location: Ikeja, Lagos Summary The Sous Chef will support the Chef de Cuisine in managing the day-to-day culinary operations of the All-Day Dining restaurant, including breakfast buffet, lunch, dinner, Sunday brunch, room service support, and special promotions:

Qualifications

Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. 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. Minimum 4-6 years of culinary experience, including at least 2 years as Sous Chef or Junior Sous Chef in an international hotel or high-volume restaurant. Experience in: Continental and local fusion breakfast buffet operations. International all-day dining restaurants. Sunday brunch and themed buffet events. Technical Competencies: Strong knowledge of: International cuisine. Continental breakfast production. Mediterranean and and African specialties. Buffet presentation and food quality standards. Ability to: Supervise food preparation and service. Maintain portion and quality control. Manage food cost and minimize waste. Conduct inventory and stock control. Ensure HACCP compliance. Train and develop culinary colleagues.