Hospitality

Executive Chef

Hyatt·Lagos, nigeria·Full Time·Contract
HospitalityFull TimeContract
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About The Role

  • The Executive Chef is responsible for overseeing all culinary operations within the hotel, ensuring the highest standards of food quality, creativity, hygiene, and guest satisfaction.
  • This role leads kitchen teams across multiple outlets, maintains brand standards, drives financial performance, and delivers exceptional dining experiences aligned with Hyatt's service culture.

Key Responsibilities

  • Direct and supervise all kitchen operations including restaurants, banquets, in-room dining, lounges, and specialty outlets.
  • Create innovative menus that reflect Hyatt brand positioning and local/global culinary trends.
  • Ensure consistent food quality, presentation, and flavor across all outlets.
  • Oversee daily production schedules and ensure smooth kitchen workflows.
  • People Management
  • Recruit, train, mentor, and motivate kitchen staff at all levels.
  • Conduct regular performance evaluations and succession planning.
  • Promote a collaborative, positive, and safety-driven work environment.
  • Develop chefs and supervisors to uphold Hyatt culinary standards.
  • Financial Management
  • Develop and manage food cost budgets, labor costs, and operating expenses.
  • Implement cost control strategies, inventory management, and waste reduction.
  • Work closely with purchasing to source high-quality ingredients at optimal value.
  • Contribute to revenue enhancement through menu engineering and seasonal promotions.
  • Hygiene, Safety & Compliance
  • Ensure all kitchens operate in full compliance with Hyatt and local health & safety regulations.
  • Oversee HACCP implementation and food safety audits.
  • Maintain highest standards of cleanliness, equipment maintenance, and sanitization.
  • Guest Experience & Brand Standards
  • Engage with guests to gather feedback and tailor culinary offerings.
  • Uphold Hyatt brand integrity in all aspects of food service.
  • Lead culinary contributions for VIP, corporate, and special events.
  • Cross-Department Collaboration
  • Partner closely with F&B Director, Outlet Managers, Banquet Teams, and Sales & Marketing.
  • Support event planning, menu design for conferences, weddings, and special functions.
  • Coordinate with engineering for kitchen maintenance and upgrades.

Qualifications

  • Degree or diploma in Culinary Arts or Hotel Management.
  • 8 - 12 years of culinary experience, with at least 3 - 5 years as Executive Chef or Senior Sous Chef in a luxury hotel environment.
  • Previous experience in an international hotel brand preferred.

Key skills

BA/BSc/HND
Apply Now

At a glance

Company

Hyatt

Location

Lagos, nigeria

Employment

Full Time

Experience

Valid until

Not specified

Created

June 26, 2026

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Ensure compliance with local health regulations and food safety legislation. Report food safety risks and implement corrective actions promptly. Team Leadership & Staff Supervision: Supervise, coach, mentor, and motivate kitchen employees. Allocate daily duties and responsibilities to kitchen staff. Monitor staff attendance, punctuality, grooming, discipline, and performance. Conduct daily kitchen briefings before service. Train employees on recipes, cooking techniques, food safety, and operational standards. Identify training and development needs. Support employee performance evaluations and succession planning. Foster teamwork, professionalism, and accountability. Banquet & Event Food Production Coordinate food preparation for conferences, weddings, banquets, cocktail receptions, and special events. Ensure banquet menus are executed according to Banquet Event Orders (BEOs). Supervise production schedules to ensure timely service. Coordinate with the Conference & Banquet Service Manager for seamless event execution. Ensure banquet food meets quality, presentation, and service standards. Kitchen Equipment & Facility Management: Monitor the proper operation and maintenance of kitchen equipment. Ensure all kitchen machinery, refrigeration units, ovens, cooking equipment, and utensils are maintained in excellent condition. Report equipment faults promptly to the Engineering Department. Monitor safe use of equipment by kitchen employees. Recommend replacement or repair of damaged equipment where necessary. Maintain a safe and organized kitchen environment. Coordination with Other Departments: Work closely with the Executive Chef to achieve departmental objectives. Coordinate with the Food & Beverage Manager regarding menu implementation and service operations. Liaise with Procurement to ensure timely availability of food supplies. Work with Finance and Cost Control regarding inventory, costing, and budgeting. Coordinate with Housekeeping and Chief Steward to maintain cleanliness and sanitation. Work with Engineering regarding equipment maintenance. Collaborate with Sales & Marketing on food promotions and culinary events. Reporting & Administration: Prepare daily kitchen production reports and operational updates. Maintain recipe records, food production logs, temperature logs, cleaning schedules, and inventory documentation. Monitor kitchen Key Performance Indicators (KPIs). Report operational challenges, maintenance issues, and inventory concerns to the Executive Chef. Maintain accurate kitchen records and documentation. Compliance & Continuous Improvement Ensure compliance with hotel policies, SOPs, food safety regulations, and statutory requirements. Participate in internal and external audits. Recommend operational improvements to increase efficiency and reduce waste. Promote environmentally sustainable kitchen practices. Encourage continuous improvement in food quality, operational efficiency, and guest satisfaction. Key Performance Indicators (KPIs) Food quality inspection score. Guest satisfaction with food quality. Food Cost Percentage. Kitchen productivity. Recipe compliance rate. Food waste percentage. Inventory variance. Kitchen hygiene inspection score. HACCP compliance score. Banquet food delivery performance. Staff productivity. Training completion rate. Equipment downtime. Audit compliance score. Requirements Education: Diploma, Higher National Diploma (HND), or Bachelor's Degree in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline. Professional culinary training from a recognized culinary institution is highly desirable. Experience: Minimum of 6 - 8 years of progressive culinary experience in reputable hotels or fine dining establishments. At least 3 years as a Sous Chef, Junior Sous Chef, or Chef de Partie in a superior luxury hotel or internationally branded hospitality establishment. Proven experience in à la carte dining, buffet service, banquet operations, room service, and large-scale food production. Professional Certifications (Preferred): Certified Sous Chef or equivalent professional culinary certification. HACCP Certification. Food Safety Level 3 Certification. Occupational Health & Safety Certification. First Aid and Fire Safety Certification. Allergen Awareness Certification. Skills: Culinary Leadership. Food Production Management. Kitchen Operations. Menu Planning and Development. Recipe Standardization. Food Cost Control. Inventory Management. HACCP and Food Safety Compliance. Team Leadership and Staff Development. Banquet and Event Catering. Communication and Interpersonal Skills. Time Management. Problem Solving and Decision-Making. Microsoft Office Suite. Kitchen Management and Inventory Systems.

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