Sous Chef - Pool Bar

Sous Chef - Pool Bar

Hyatt is guided by its purpose: to care for people so they can be their best. Hyatt’s portfolio includes 1,000+ hotel and all-inclusive properties in over 75 countries across 6 continents. Hyatt’s offerings include brands in the Timeless Collection, including Park Hyatt®, Grand Hyatt®, Hyatt Regency®, Hyatt®, Hyatt Residence Club®, Hyatt Place®, Hy...

Sous Chef - Pool Bar

• Job Type Full Time
• Qualification
• Experience 5 - 7 years
• Location Lagos
• City Ikeja
• Job Field Catering / Confectionery

Summary

• The Sous Chef - Pool Bar Kitchen supports the Chef de Cuisine in the daily management of the pool bar culinary operation, ensuring high-quality food production, efficient kitchen operations, and exceptional guest experiences for families, couples, leisure guests, and poolside events.

Strong practical experience in:

• Mediterranean cuisine.
• Seafood preparation.
• Grill and barbecue concepts.
• burgers and sandwiches.
• Salads and healthy menu options.
• Family-style sharing platters.
• Children's menus.
• Premium bar snacks and appetizers.
• Contemporary Nigerian cuisine.

Technical Competencies:

• Production planning and kitchen organization.
• Food cost and waste control.
• Inventory management and stock rotation.
• Labor productivity management.
• Menu implementation and recipe compliance.
• HACCP and food safety standards.
• Quality control and buffet/event execution.

Leadership Competencies:

• Ability to lead kitchen operations during assigned shifts.
• Experience supervising and developing culinary teams.
• Strong communication and interpersonal skills.
• Calm and efficient under pressure.
• Hands-on management style with attention to detail.
• Ability to motivate and coach junior chefs.

Key Responsibilities

• Support the Chef de Cuisine in managing daily kitchen operations.
• Ensure consistency in food quality, taste, and presentation.
• Supervise food production for poolside dining and bar service.
• Monitor food costs, waste, and purchasing requirements.
• Train and mentor junior culinary colleagues.
• Ensure kitchen hygiene and food safety compliance.
• Lead the kitchen operation in the absence of the Chef de Cuisine.
• Support special events, themed nights, pool parties, and weekend promotions.

Qualifications

Experience

• Minimum 5-7 years of culinary experience.
• At least 2 years as Sous Chef, Junior Sous Chef, or Senior Chef de Partie in a luxury hotel, resort, beach club, rooftop venue, or upscale casual dining restaurant.

Experience in:

• Pool bar and outdoor dining operations.

• Resort or lifestyle hospitality concepts.

• Casual dining and sharing-style menus.

• High-volume lunch and dinner service.

• Weekend brunches and promotions.

• Live cooking, grill stations, and special events.

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