Executive Chef

About the role

The Executive Chef leads the Culinary Department at Avani Victoria Falls Resort, shaping the food and beverage experience for guests while driving profitability and operational excellence.

Key responsibilities

• Participate in the hotel’s strategic planning and set yearly food revenue and profit targets.
• Oversee day‑to‑day kitchen operations, including staff scheduling, food preparation, sanitation, and waste minimisation.
• Collaborate with Sous Chefs to streamline processes, enhance efficiency, and maintain high standards of presentation.
• Analyse local market trends and define the overall Food & Beverage offering, including menu creation, pricing, and seasonal updates.
• Ensure compliance with food safety regulations and uphold brand standards in quality and service.
• Lead staff training, performance management, and foster a culture aligned with the hotel’s F&B strategy.

Required profile

• Proven experience as an Executive Chef or similar senior culinary leadership role.
• Strong knowledge of food safety, cost control, and menu engineering.
• Ability to manage large kitchen teams and drive continuous improvement.
• Excellent understanding of local cultural and religious food requirements.

Required skills

• Food safety compliance
• Cost control and budgeting
• Menu development and pricing
• Staff scheduling and training
• Waste reduction techniques

What we offer

• Opportunity to lead a high‑profile culinary operation in a world‑class resort.
• Dynamic, multicultural work environment.
• Competitive compensation package.