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Chef de Cuisine - Banquets
About this role
The role involves running the Banquets Kitchen to Hyatt International standards, acting as an independent profit centre within the outlet, and ensuring guest, employee and owner expectations are met. It requires managing operations in line with brand concepts and budgets to help the outlet be financially successful while maintaining high guest satisfaction. The position is located in Lagos and targets candidates with experience in luxury hotel or restaurant kitchens. The employer is Hyatt, a global hospitality company with a portfolio of luxury, lifestyle and independent brands. The advert notes the role as part of Hyatt’s corporate standards and brand practices and specifies the need for kitchen leadership at a high standard.
What you would do
- Manage the Banquets Kitchen operations as an independent profit centre.
- Ensure guest satisfaction and adherence to brand standards.
- Operate within budget to support the outlet's financial success.
- Oversee kitchen activities to meet Hyatt International's quality expectations.
- Uphold kitchen hygiene and occupational health and safety standards.
- Implement recipes and production processes per standards.
- Coordinate with other departments to support banquet events.
- Maintain appropriate records and documentation as required.
- Monitor inventory and cost controls related to banquets.
- Lead and inspire kitchen staff to achieve performance goals.
What they are asking for
- Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards, preferably luxury international brands.
- Qualification in Kitchen Production or Management is an advantage.
- Comprehensive knowledge of kitchen hygiene practices and health and safety standards.
- Basic computer skills in MS Office; familiarity with Recipe Maintenance System preferred.
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