Executive Chef

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: Executive Chef

Req ID: LAG000039
Location: Ikeja, Lagos

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
Culinary Leadership & Operations:

• Ensure consistent food quality, presentation, and flavor across all outlets.
• Oversee daily production schedules and ensure smooth kitchen workflows.
• 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.

People Management:

• Conduct regular performance evaluations and succession planning.
• Recruit, train, mentor, and motivate kitchen staff at all levels.
• Develop chefs and supervisors to uphold Hyatt culinary standards.
• Promote a collaborative, positive, and safety-driven work environment.

Financial Management:

• Contribute to revenue enhancement through menu engineering and seasonal promotions.
• Work closely with purchasing to source high-quality ingredients at optimal value.
• Implement cost control strategies, inventory management, and waste reduction.
• Develop and manage food cost budgets, labor costs, and operating expenses.

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:

• Lead culinary contributions for VIP, corporate, and special events.
• Engage with guests to gather feedback and tailor culinary offerings.
• Uphold Hyatt brand integrity in all aspects of food service.

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.
• Previous experience in an international hotel brand preferred.
• 8–12 years of culinary experience, with at least 3–5 years as Executive Chef or Senior Sous Chef in a luxury hotel environment.