Chef de Cuisine - All Day Dining at Hyatt

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

• Minimum 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.  
• 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.