Chef de Partie - Asian Nigerian Fusion

Summary

• The Chef de Partie is responsible for managing a designated section within the specialty restaurant kitchen, focusing on the preparation and presentation of contemporary Asian Fusion and Nigerian-inspired dishes.
• The role ensures consistent food quality, efficient kitchen operations, and compliance with Hyatt culinary standards.

Key Responsibilities

• Manage assigned kitchen section during service.
• Prepare and present dishes according to Hyatt standards and recipes.
• Maintain consistent quality, taste, and presentation.
• Ensure proper food handling and hygiene standards.
• Monitor stock levels and ingredient quality.
• Support menu development and seasonal promotions.
• Train and mentor junior culinary colleagues.
• Contribute ideas for innovative Asian-Nigerian fusion dishes.

Qualifications
Education:

• Diploma or Certificate in Culinary Arts or a related field.
• Food Safety and Hygiene Certification preferred.
• HACCP certification is an advantage.

Experience:

• Minimum 3-5 years of culinary experience.
• At least 1-2 years as Chef de Partie or Demi Chef de Partie in a specialty restaurant, luxury hotel, or upscale dining establishment.
• Experience in: 
• Asian cuisine Japanese, Thai, Chinese, Korean, Vietnamese, or Pan-Asian.
• Contemporary Nigerian and West African cuisine.
• À la carte restaurant operations.
• High-volume dinner service.
• Live cooking and specialty menus.

Strong practical experience in:
Asian Cuisine:

• Wok cooking techniques.
• Stir-fries and noodles.
• Asian sauces and marinades.
• Dim sum and dumplings an advantage.
• Grilled seafood and meats.
• Asian street food concepts.

Nigerian Cuisine:

• Traditional Nigerian dishes with modern presentation.
• Local soups and stews.
• Rice specialties.
• Grilled meats and seafood.
• Nigerian spices and flavor profiles.
• Contemporary reinterpretation of local classics.

Fusion Cuisine:

• Blending Asian techniques and flavors with Nigerian ingredients.
• Creating innovative and visually appealing dishes.
• Menu development and recipe compliance.
• Contemporary plating and presentation styles.

Technical Competencies:

• Strong knife skills and food preparation techniques.
• Mise en place planning and execution.
• Portion control and recipe adherence.
• Food safety and HACCP compliance.
• Inventory management and stock rotation.
• Waste reduction and cost-conscious production.
• Ability to maintain consistency during busy service periods.

Leadership Competencies:

• Ability to supervise Demi Chefs and Commis Chefs.
• Strong teamwork and communication skills.
• Positive attitude and attention to detail.
• Ability to work effectively under pressure.
• Commitment to training and developing junior team members.

Method of Application

Interested and qualified? Go to Hyatt on careers.hyatt.com to apply