Executive Chef (Re-advertised)

About the role

The Executive Chef is responsible for the overall management, leadership and strategic direction of the Culinary Department at Avani Victoria Falls Resort. The role oversees all kitchen operations, including menu development, food quality, cost control, food safety compliance, staff training, productivity management and guest satisfaction, while keeping profitability, operational efficiency and company standards.

Key responsibilities

• Lead and coordinate kitchen operations and high-volume food production, including conferences, banquets, large events, group business and peak occupancy periods.
• Develop menus that reflect the brand, local influences and seasonal ingredients, balancing creativity, food cost and profitability.
• Plan production, staffing and mise-en-place for large-scale conferences, banquets, weddings and special events, working with Food & Beverage, Banqueting, Events and Front-of-House teams.
• Recruit, coach and train culinary staff, manage kitchen staffing and scheduling, and build a succession pipeline.
• Manage culinary budgets, food cost, labour cost, inventory, wastage and supplier relationships, working with Finance, Procurement and Food & Beverage leadership.
• Maintain food hygiene, sanitation, health and safety standards, conduct kitchen inspections and audits, and ensure compliance with hotel and brand standards.
• Enhance the guest dining experience, respond to feedback and represent the culinary function at guest, VIP and official events.

Required profile

• Proven experience as an Executive Chef or senior culinary leader in a luxury hotel, resort or similar complex operation.
• Degree or culinary qualification from a recognised institution preferred; international or luxury hospitality exposure is an advantage.
• Experience leading multiple kitchens and/or F&B outlets and managing large culinary teams.
• Strong background in menu development, banquet production planning and large-scale food preparation.
• Excellent knowledge of food hygiene, HACCP principles, sanitation and workplace safety.

Required skills

• Food cost, menu engineering, inventory management and labour productivity.
• Leadership and team development in a fast-paced, high-volume environment.