Executive Chef

1w1 week ago

Minor International

Gaborone, BW · Full-time · BWP 250,000 – BWP 450,000

About this role

AVANI Hotels & Resorts provides contemporary, relaxed, and imaginative spaces for leisurely family breaks or romantic escapes valuing key details. We seek a visionary and innovative Executive Chef to lead the culinary team in Gaborone, Botswana. Oversee all kitchen operations ensuring highest standards of food quality, presentation, and customer satisfaction.

Develop and implement creative, seasonally-inspired menus showcasing local and international cuisines. Oversee food cost control, inventory management, and budget planning to maximize profitability. Ensure compliance with all health, safety, and food hygiene regulations across operations.

Manage and mentor a diverse kitchen team fostering a collaborative and efficient environment. Collaborate with management to enhance guest experience and drive business growth. Participate in staff recruitment, training, and performance evaluations.

Implement quality control standards for food preparation and presentation. Stay current with culinary trends incorporating innovative techniques into menus. Develop relationships with local suppliers and engage guests for feedback to improve dining experiences.

Requirements

Minimum of 3 years of experience as an Executive Chef in a high-volume restaurant or hotel setting
Formal culinary qualification from a recognized institution
Proven track record of successful kitchen management and staff leadership
Extensive knowledge of OHS/HACCP standards and food safety regulations
Strong financial acumen with experience in budget management and cost control
Excellent menu planning and development skills
Proficiency in inventory management systems and kitchen technology
Knowledge of Botswanan cuisine and local ingredients is highly desirable

Responsibilities

Develop and implement creative, seasonally-inspired menus that showcase both local and international cuisines
Manage and mentor a diverse kitchen team, fostering a collaborative and efficient work environment
Oversee food cost control, inventory management, and budget planning to maximize profitability
Ensure compliance with all health, safety, and food hygiene regulations
Collaborate with the management team to enhance overall guest experience and drive business growth
Implement and maintain quality control standards for all food preparation and presentation
Participate in staff recruitment, training, and performance evaluations
Develop and maintain relationships with local suppliers to source high-quality ingredients