Chef de Partie – All Day Dining at Hyatt Regency Lagos Ikeja – Ikeja, Lagos

Hyatt Regency Lagos Ikeja is recruiting a Chef de Partie for all-day dining, buffet production and restaurant service.

Role overview

The Chef de Partie is responsible for managing an assigned kitchen section within the All-Day Dining Restaurant, ensuring the preparation and presentation of high-quality food for breakfast buffet, lunch, dinner, Sunday brunch, and special events while maintaining Hyatt’s culinary standards and guest satisfaction.

Strong knowledge of

International cuisine.

Breakfast production and buffet setup.

Mediterranean dishes.

Western cuisine.

Contemporary Nigerian cuisine.

Salads, cold kitchen, and live cooking stations.

Buffet presentation and replenishment techniques.

Key responsibilities

• Manage and supervise an assigned kitchen section.
• Ensure food quality, presentation, and consistency.
• Prepare buffet and à la carte items according to Hyatt standards.
• Maintain adequate mise en place for all meal periods.
• Monitor food freshness and buffet replenishment.
• Ensure compliance with hygiene and food safety standards.
• Support special events, themed dinners, and Sunday brunch operations.
• Train and mentor junior culinary colleagues .

Requirements and qualifications

Education

• Diploma or Certificate in Culinary Arts or a related field.
• HACCP and Food Safety Certification preferred.
• Additional culinary certifications are an advantage.

Experience

• 3-5 years of culinary experience .
• At least 1-2 years as Chef de Partie or Demi Chef de Partie in an international hotel or upscale restaurant.

Experience in

• breakfast buffet operations.
• International all-day dining concepts
• Sunday brunches and themed buffets.

Technical Competencies

• Food preparation and cooking techniques.
• Mise en place planning and organization.
• Portion and quality control.
• Buffet production and maintenance.
• Food safety and HACCP compliance.
• Inventory control and stock rotation.
• Waste reduction and cost awareness.
• Recipe adherence and consistency.

Leadership Competencies

• Ability to supervise Demi Chefs and Commis Chefs.
• Strong teamwork and communication skills.
• Ability to perform under pressure during peak breakfast and brunch periods.
• Attention to detail and quality.
• Positive attitude and willingness to develop junior team members.