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Sous Chef - Banquets
About this role
The role supports the Chef de Cuisine in running the banquets kitchen as a profitable unit, ensuring guest satisfaction by planning, organising, directing and controlling kitchen operations and related administration. It is aimed at someone with prior kitchen leadership experience in a hotel or large restaurant, ideally within luxury international brands. Hyatt operates a global portfolio of hotels and related brands, and the position aligns with its standards and corporate strategies for guest and owner expectations. The job is based in Lagos.
What you would do
- Assist the Chef de Cuisine in managing the banquets kitchen operation.
- Plan and organise kitchen tasks for banquet services.
- Direct and control kitchen staff and activities during banquet events.
- Ensure adherence to brand standards, hygiene, and safety policies.
- Support administration related to kitchen operations and cost control.
- Strive for high guest satisfaction during banquet services.
What they are asking for
- Minimum of 2 years' experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant
- Experience with luxury international brands preferred
- Qualification in Kitchen Production or Management advantageous
- Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards
- Basic computer skills in MS Office; recipe maintenance system preferred
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