Prop_Executive Chef (DH)_L3 (DH)

Job Location:

Avani Barbarons Seychelles 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 providing strategic leadership, direction and overall management of the resort's culinary operations, ensuring the highest standards of food quality, presentation, consistency, hygiene and guest satisfaction.
The role is responsible for developing innovative culinary concepts, creating memorable dining experiences, managing food costs and departmental profitability, and building a high-performing culinary team.
The Executive Chef must ensure that all culinary operations reflect the positioning and brand standards of Avani+ while celebrating the rich culinary heritage, local produce and flavours of Seychelles.

Culinary Leadership & Operations

• Oversee the overall culinary operations across all resort restaurants, bars, in-room dining, banqueting and special events.
• Develop and implement innovative menus that reflect the resort's positioning, guest demographics and international culinary trends.
• Ensure consistency in food quality, taste, presentation, portion control and preparation standards.
• Establish and maintain standardised recipes, food specifications and operating procedures.
• Conduct regular kitchen inspections, food tastings and quality assessments.
• Ensure smooth coordination between the culinary team, restaurant operations and other departments.
• Personally oversee VIP arrangements, special dietary requirements and high-profile culinary events.

B. Menu Development & Guest Experience

• Design seasonal menus, themed dining experiences, promotional offers and special culinary events.
• Incorporate fresh, locally sourced Seychellois ingredients and regional flavours wherever possible.
• Introduce creative culinary concepts that enhance the resort's food and beverage offerings.
• Monitor guest feedback, online reviews and satisfaction scores, taking corrective action where required.
• Work closely with the Food & Beverage team to ensure seamless service delivery.
• Develop personalised dining experiences for VIP guests, repeat guests and special occasions.

C. Financial Management & Cost Control

• Prepare and manage the culinary department's annual operating budget in coordination with the Finance Department.
• Monitor food costs, payroll expenses, kitchen operating costs and departmental profitability.
• Establish effective controls to minimise food wastage, spoilage and unnecessary expenditure.
• Monitor food purchasing, inventory levels, stock rotation and portion control.
• Conduct regular food cost analysis and implement action plans to achieve budgeted targets.
• Ensure appropriate menu engineering and selling price recommendations based on profitability and market positioning.
• Monitor productivity and staffing levels in line with business volumes and operational requirements.

D. People Management & Development

• Lead, motivate and develop a diverse culinary team, fostering a culture of professionalism, accountability and teamwork.
• Recruit, select, train and develop culinary colleagues in line with business needs.
• Identify high-potential colleagues and establish succession planning and career development opportunities.
• Conduct regular performance reviews, coaching sessions and departmental briefings.
• Ensure effective manpower planning, scheduling and attendance management.
• Promote cross-training and continuous skills development across all kitchen sections.
• Maintain a positive working environment and ensure compliance with company policies and procedures.
• Champion colleague engagement, recognition and retention initiatives.

E. Food Safety, Hygiene & Compliance

• Ensure strict compliance with HACCP principles, food safety regulations and local health and sanitation requirements.
• Maintain the highest standards of kitchen cleanliness, personal hygiene, food storage and handling.
• Conduct regular kitchen hygiene inspections and ensure timely closure of audit findings.
• Ensure all equipment is maintained in safe and operational condition.
• Work closely with the Hygiene Officer, Engineering and relevant departments to maintain food safety standards.
• Ensure proper documentation, temperature monitoring, pest control and food safety records.
• Immediately address any food safety concerns or potential risks.

F. Procurement & Inventory Management

• Work closely with Purchasing and Finance to identify reliable suppliers and negotiate competitive pricing.
• Ensure all food products meet approved quality specifications.
• Encourage the use of local suppliers and sustainable sourcing practices.
• Monitor stock levels, conduct regular inventories and ensure accurate stock reconciliation.
• Maintain effective control over receiving, storage and issuing procedures.
• Minimise food wastage through effective forecasting, production planning and inventory management.

G. Brand Standards & Continuous Improvement

• Ensure all culinary operations comply with Avani+ brand standards and established operating procedures.
• Maintain awareness of international culinary trends, new techniques and industry best practices.
• Introduce initiatives that enhance operational efficiency and the overall guest experience.
• Collaborate with the General Manager and Executive Committee on business strategies and resort initiatives.
• Participate actively in management meetings, food and beverage reviews and operational planning.
• Support sustainability initiatives, including responsible sourcing, waste reduction and energy conservation.

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