Chef De Partie - All Day Dining

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.

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.

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.

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.

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.

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.

Education

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

Experience