Executive Chef

Job Location:

Avani Gaborone Resort & Casino



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.

KEY DUTIES AND RESPONSIBILITIES

Please note that this is not an exhaustive list of everything that needs to be done. Minor Hotels 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.

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
• Fully support and release staff for Task Force Missions required to support the opening of new Minor Hotels and other MINT properties, and other special events catered by Minor International.

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 HR 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.

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.

Marketing & Guest Relations

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

HOW YOU CAN SUCCEED IN THIS ROLE

Within Minor Hotels, 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 coaches 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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