Jobs at Minor Hotels (Now Hiring) — 1,754 open — Page 62

Job Location:

Avani Victoria Falls Resort

At Avani, we’re all about finding that perfect balance — between cool and kind, design and function, service and privacy. We’ve built our hotels and resorts around this philosophy: vibrant social spaces that vibe with the day, stylish rooms that simply work, and honest, locally inspired food. We embrace an upbeat service culture that genuinely respects the art of hospitality.

With a growing portfolio across Europe, the Middle East, Asia, Africa, and Australia, Avani is a brand on the move. If you take real pride in the little things — and believe that a warm welcome and a genuine smile make all the difference — you’ll fit right in here.

The Executive Chef is responsible for the overall management, leadership, and strategic direction of the Culinary Department. The role oversees all kitchen operations, including menu development, food quality, cost control, food safety compliance, staff training, productivity management, and guest satisfaction. The Executive Chef ensures the delivery of exceptional culinary experiences while maintaining profitability, operational efficiency, and adherence to company standards.

Please note that this is not an exhaustive list of everything that needs to be done.  Avani Victoria Falls Resort employees always find new ways to look after the business, their guests, and their colleagues.   Within this, the key responsibilities for this position are:

Planning and Organising:

• To participate in preparation and implementation of the hotel’s strategic plan.
• To plan the yearly food revenue and profit target.
• To work with hotel management over all aspects of kitchen reinvestment. Oversee day-to-day kitchen operations, including staff scheduling, food preparation, and sanitation.
• Collaborate with the Sous Chefs and kitchen staff to streamline processes and enhance efficiency.

Operations and Product Quality

• Analyse local-market needs and trends, and then lead the definition of the hotel’s overall Food & Beverage offering
• Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
• Develop new menus and food items to meet the taste and dining requirements of the guests.  Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.
• Manage the preparation and presentation of food products to ensure quality at all times.  Monitor and check guest satisfaction.
• Implement procedures to minimise wastage and over-production.
• Ensure standards of presentation and preparation of food items meet hotel & brand standards Design and curate menus that reflect the hotel's brand identity, local influences, and seasonal ingredients.
• Ensure a balance between creativity and profitability, considering cost control and revenue generation.

Departmental Leadership

• Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements
• Direct and coordinate the daily activities of all the hotel’s kitchens.
• Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members. 
• Liaise with P&C over all employee matters including recruitment and interviewing.
• Control payroll and business expenses of the department.
• Manage relationships and contracts with suppliers.
• Support and facilitate staff participation in local, national and international competitions. Provide visionary leadership to the culinary team, fostering a culture of creativity, collaboration, and excellence.
• Develop and execute culinary strategies in alignment with the hotel's overall goals and objectives.
• Stay abreast of culinary trends, bringing innovative and contemporary ideas to the menu.

Supplier Management

• Build and maintain strong relationships with suppliers to ensure the availability of high-quality, fresh ingredients.
• Negotiate contracts and monitor vendor performance to optimize cost-effectiveness.

Health, Hygiene & Safety

• Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.
• Report and take appropriate action to correct any health or safety hazard.
• Liaise with Chief Engineer regarding maintenance and repairs of equipment and fire equipment.
• Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
• Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic
• Ensure all work areas in the kitchen are kept tidy and clean. Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards.
• Conduct regular safety audits and training sessions to promote a safe working environment.

Financial Management

• Work closely with the finance team to develop and manage the culinary budget.
• Monitor food costs, inventory levels, and other financial aspects to maximize profitability.

Guest Experience

• Collaborate with the front-of-house team to enhance the overall dining experience for guests.
• Address guest feedback promptly and implement improvements as needed.

Special Events and Catering:

• Oversee the planning and execution of special events and catering functions, ensuring the highest level of service and culinary excellence.

Marketing & Guest Relations

• Attend guest and official functions as a representative of the executive team.

HOW YOU CAN SUCCEED IN THIS ROLE

Within Avani, the top-performing people who do this job always demonstrate the following attitude:

• They act on their own initiative.  They think ahead, developing contingency plans where necessary.  They adapt quickly and positively to new situations.
• They are emotionally consistent, even-tempered and calm under challenge, self-aware and self-motivated.
• They have an affinity with people, are open and approachable, empathetic and culturally sensitive.
• They coach people and take responsibility for developing their performance, giving feedback and guidance.  They motivate and inspire others to perform.
• They manage conflict effectively.
• They communicate openly and clearly.
• They act with personal professionalism and integrity at all times
• They always conduct business honestly and fairly.
• They are committed to meeting and exceeding all performance standards
• They constantly look to develop their own professional skills and abilities
• They always try to provide a top-quality experience to all our guests.

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