The posting
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.
Key Responsibilities
Culinary Operations & Product Quality
- Lead and coordinate all kitchen operations, ensuring consistent quality, presentation and service across all outlets.
- Manage high-volume food production, including conferences, banquets, large events, group business and peak occupancy periods.
- Develop innovative menus that reflect the brand, local influences, seasonal ingredients and evolving guest preferences.
- Ensure menus balance creativity, operational practicality, food cost and profitability.
- Establish effective production planning to minimise wastage, control over-production and optimise kitchen efficiency.
- Maintain consistently high standards of food preparation, presentation and guest satisfaction.
Conference, Banqueting & Events
- Lead the culinary planning and execution of large-scale conferences, banquets, weddings, functions and special events.
- Coordinate closely with Food & Beverage, Banqueting, Events and Front-of-House teams to ensure seamless delivery.
- Ensure kitchen structures, production schedules, staffing and mise-en-place are effectively planned for high-volume functions.
- Maintain culinary quality and consistency even when operating at significant volume.
Leadership & People Development
- Provide strong leadership to Sous Chefs and the wider culinary brigade, promoting accountability, teamwork and excellence.
- Recruit, coach, train and develop culinary talent and build a strong succession pipeline.
- Manage kitchen staffing levels and scheduling in line with business volumes and operational requirements.
- Foster a culture of creativity, discipline, collaboration and continuous improvement.
Financial & Commercial Management
- Develop and manage culinary budgets, annual food revenue and profit targets.
- Monitor food cost, labour cost, payroll, inventory, wastage and departmental expenses.
- Drive profitability through effective menu engineering, portion control, purchasing and production management.
- Work closely with Finance, Procurement and Food & Beverage leadership to achieve commercial objectives.
- Manage supplier relationships, contract negotiations and vendor perfo
- rmance.
Food Safety, Hygiene & Compliance
- Maintain the highest standards of food hygiene, sanitation, health and workplace safety.
- Ensure appropriate storage, handling and temperature control of raw and prepared foods.
- Conduct regular kitchen inspections, safety audits and team training.
- Ensure kitchen equipment is properly maintained and operational risks are promptly addressed.
- Ensure full compliance with hotel, brand and applicable food safety standards.
Guest Experience
- Partner with Food & Beverage and Front-of-House teams to continuously enhance the guest dining experience.
- Engage with guests where appropriate and respond effectively to feedback.
- Represent the culinary function at key guest, VIP and official events.
Candidate Requirements
The successful candidate should have:
- Degre/Culinary qualification from a recognised institution is preferred.
- International/luxury hospitality exposure will be an advantage
- Proven experience as an Executive Chef or senior culinary leader. within a luxury hotel, resort or similarly complex hospitality operation.
- Strong, demonstrable experience managing high-volume operations, conferences, banqueting, weddings, events and large group business.
- Experience leading multiple kitchens and/or F&B outlets within a busy hospitality environment.
- Strong background in menu development, banquet production planning and large-scale food preparation.
- Excellent understanding of food cost, menu engineering, inventory management, labour productivity and kitchen profitability.
- Strong leadership capability with experience managing and developing sizeable culinary teams.
- Excellent knowledge of food hygiene, HACCP principles, sanitation and workplace safety.
- Ability to maintain luxury-level presentation and quality while delivering at significant volume.
- Strong organisational and planning skills, particularly during peak occupancy and simultaneous events.
The Person We Are Looking For
We are looking for more than an excellent chef. We need a strong culinary operator and leader who understands the commercial realities of a large hotel environment.
If you are passionate about culinary excellence, thrive in a fast-paced environment and have a proven track record in volume business and large-scale banqueting operations, we would like to hear from you.
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