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 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 workplace safety, 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.
• Experience managing high-volume operations, banqueting, weddings, events and large group business, and leading multiple kitchens or F&B outlets.
• Degree or culinary qualification from a recognised institution preferred; international or luxury hospitality exposure is an advantage.
• Strong leadership ability with a track record in volume business and large-scale banqueting.

Required skills

• Menu development, banquet production planning and large-scale food preparation.
• Food cost, menu engineering, inventory management and kitchen profitability.
• Knowledge of food hygiene, HACCP principles, sanitation and workplace safety.