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Chef de Cuisine - Latin American Cuisine at Hyatt
Hyatt
October 12, 2026
Full-time
On-site
Summary
The Chef de Cuisine is responsible for leading the culinary operations of ALTO, signature rooftop restaurant and bar.
The role requires a creative and commercially minded culinary leader capable of delivering an innovative dining experience that blends the vibrant flavors, cooking techniques, and presentation styles of Latin American cuisine with authentic Nigerian ingredients and influences.
The Chef de Cuisine will oversee menu development, food quality, team leadership, cost control, food safety, and guest satisfaction while creating a unique rooftop dining destination in Lagos.
Responsibilities
Culinary Leadership:
Develop and execute a distinctive Latin American-Nigerian fusion menu for lunch, dinner, bar bites, and special events.
Create seasonal menus and signature dishes that reflect the ALTO brand positioning.
Continuously innovate by combining Latin American culinary traditions with Nigerian ingredients and flavors.
Ensure consistency in food quality, taste, presentation, and portion control.
Kitchen Operations:
Manage day-to-day kitchen operations and ensure efficient service execution.
Supervise all food preparation and production activities.
Maintain highest standards of cleanliness, hygiene, and food safety.
Ensure compliance with Hyatt food safety standards and local health regulations.
Guest Experience:
Collaborate with the Food & Beverage team to deliver exceptional guest experiences.
Interact with guests and handle food-related feedback professionally.
Support promotional activities, special events, and culinary showcases.
Qualifications
Qualification in Kitchen Production or Management will be an advantage.
Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
Preferred Candidate Profile:
The ideal candidate will have experience in lifestyle dining concepts and be able to create signature dishes such as:
Jollof Arroz con Mariscos
Suya-Spiced Argentinean Steak
Nigerian Pepper & Lime Ceviche
Plantain Empanadas
Asun Tacos
Grilled Lobster with Yaji Chimichurri
Cassava & Corn Arepas
Hibiscus Tres Leches
Tropical Latin-Nigerian cocktail pairing menus.
Technical Skills:
Strong knowledge of:
Latin American cuisines (Peruvian, Mexican, Brazilian, Argentinian, Caribbean)
Grilling and live-fire cooking
Contemporary small plates and sharing concepts
Premium rooftop dining operations
Food costing and menu engineering
HACCP and food safety standards
Leadership Competencies:
Creative culinary vision.
Strong people leadership and coaching skills.
Excellent organizational and planning abilities.
Commercial awareness and business acumen.
Ability to thrive in a fast-paced, high-volume environment.
Passion for innovation and guest satisfaction.
The Chef de Cuisine is responsible for leading the culinary operations of ALTO, signature rooftop restaurant and bar.
The role requires a creative and commercially minded culinary leader capable of delivering an innovative dining experience that blends the vibrant flavors, cooking techniques, and presentation styles of Latin American cuisine with authentic Nigerian ingredients and influences.
The Chef de Cuisine will oversee menu development, food quality, team leadership, cost control, food safety, and guest satisfaction while creating a unique rooftop dining destination in Lagos.
Responsibilities
Culinary Leadership:
Develop and execute a distinctive Latin American-Nigerian fusion menu for lunch, dinner, bar bites, and special events.
Create seasonal menus and signature dishes that reflect the ALTO brand positioning.
Continuously innovate by combining Latin American culinary traditions with Nigerian ingredients and flavors.
Ensure consistency in food quality, taste, presentation, and portion control.
Kitchen Operations:
Manage day-to-day kitchen operations and ensure efficient service execution.
Supervise all food preparation and production activities.
Maintain highest standards of cleanliness, hygiene, and food safety.
Ensure compliance with Hyatt food safety standards and local health regulations.
Guest Experience:
Collaborate with the Food & Beverage team to deliver exceptional guest experiences.
Interact with guests and handle food-related feedback professionally.
Support promotional activities, special events, and culinary showcases.
Qualifications
Qualification in Kitchen Production or Management will be an advantage.
Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
Preferred Candidate Profile:
The ideal candidate will have experience in lifestyle dining concepts and be able to create signature dishes such as:
Jollof Arroz con Mariscos
Suya-Spiced Argentinean Steak
Nigerian Pepper & Lime Ceviche
Plantain Empanadas
Asun Tacos
Grilled Lobster with Yaji Chimichurri
Cassava & Corn Arepas
Hibiscus Tres Leches
Tropical Latin-Nigerian cocktail pairing menus.
Technical Skills:
Strong knowledge of:
Latin American cuisines (Peruvian, Mexican, Brazilian, Argentinian, Caribbean)
Grilling and live-fire cooking
Contemporary small plates and sharing concepts
Premium rooftop dining operations
Food costing and menu engineering
HACCP and food safety standards
Leadership Competencies:
Creative culinary vision.
Strong people leadership and coaching skills.
Excellent organizational and planning abilities.
Commercial awareness and business acumen.
Ability to thrive in a fast-paced, high-volume environment.
Passion for innovation and guest satisfaction.