Executive Chef at Minor International

Maseru, Maseru District, Lesotho -

Full Time

Start Date

Immediate

Expiry Date

11 Mar, 26

Salary

0.0

Posted On

11 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Food Safety, Menu Development, Cost Control, Team Management, Guest Service, Problem Solving, Communication, Food Hygiene, Inventory Management, Training, Leadership, Strategic Planning, Quality Control, Supplier Management, Cultural Sensitivity

Industry

Hospitality

Description

Company Description Contemporary, relaxed and imaginative. Be it a leisurely family break or romantic escape, AVANI Hotels & Resorts provides the right space for guests who value the details that matter. Job Description 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 Cost Control & Financial Management 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. Conduct regular stock checks and stock takes, ensuring accurate counts and adherence to proper stock rotation protocols (FIFO/FEFO) to minimise wastage and prevent stock losses. Manage food cost targets, cost of sales, and kitchen operating budgets. Implement portion control, waste reduction strategies, and accurate recipe costing. Review daily production sheets, consumption reports, and variance reports. Monitor and manage all departmental expenses including payroll to ensure spending remains within approved budget limits and is aligned with business volumes and operational forecasts. Ensure that all required information is available for financial reviews in respect of purchases incurred, productivities, and production costs and daily revenue reports. Conduct regular team member meetings Oversee the accurate and timely administration of procurement documents, including orders, delivery notes, invoices, and receipts, ensuring they are processed and submitted to the Finance Department without delay. 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. Conduct scheduled kitchen inspections to ensure cleanliness, mise-en-place readiness, and equipment functionality. Ensure all dishes meet hotel quality, LQA, and HACCP standards before leaving the kitchen. Uphold strict adherence to food safety legislation and corporate policies. Marketing & Guest Relations Attend guest and official functions as a representative of the executive team. Team Management & Development Lead a diverse culinary team with strong mentorship, coaching, and development plans. Oversee recruitment, performance management, and succession planning for the culinary department. Conduct regular skills assessments and training to elevate standards. Foster a culture of teamwork, accountability, and respect. 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. Facilitate regular team member meetings to enhance communication, address operational issues, and ensure alignment on service standards and performance goals. Stay abreast of industry trends, analysing opportunities for innovation and making recommendations to enhance the catering and overall F&B operation. Attend scheduled meetings as required, representing the department and ensuring accurate flow of information between teams. Ensure each team member has an Individual Development Plan (IDP) and conduct regular on-the-job training aligned to agreed standards, performance requirements, and brand service expectations. Promote internal talent mobility, ensuring the most suitably qualified candidate is appointed to vacancies, with preference given to internal promotions where possible. Ensure full compliance with Minor Hotels sustainability standards, including responsible waste management, energy efficiency practices, and optimal water consumption controls. Fully support and release staff for Task Force Missions required to support the opening of new Avani and other MINT properties, and other special events catered by Minor International. Liaise with People & Culture over all employee matters including recruitment and interviewing. Qualifications Degree In Food Principles and Cooking /Culinary Arts or related discipline. Minimum 5 years’ Experience in the culinary, food and beverage, or related professional area. A National Diploma/Certificate with 10 years’ experience in the culinary or related area will be considered. Strong supervisory and managerial skills with a hands-on approach and lead-by-example work style. Commitment to delivering exceptional guest service with a passion for the hospitality industry. Ability to find creative solutions with proven problem-solving capabilities offering support where required. Personal integrity, with the ability to work in an environment that demands excellence, time and energy. Experience of working with IT systems on various platforms. Strong communication skills.

Responsibilities

The Executive Chef is responsible for planning and organizing the kitchen operations, managing menu preparation, and ensuring food quality and guest satisfaction. They will also oversee cost control, staff management, and compliance with health and safety standards.