Executive Sous Chef at Minor International

Gaborone, , Botswana -

Full Time

Start Date

Immediate

Expiry Date

03 Aug, 26

Salary

0.0

Posted On

05 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

International Cuisine, Kitchen Management, Menu Planning, Food Costing, Inventory Management, Staff Training, Food Safety, Sanitation Standards, Leadership, Operational Excellence, Recipe Development, Performance Management

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 We are seeking an experienced and passionate Executive Sous Chef to join our culinary team in Gaborone, Botswana. As the second in command in our kitchen, you will work directly with the Executive Chef to ensure seamless kitchen operations, maintain exceptional food quality standards, and lead our talented culinary team. This is an exciting opportunity to showcase your expertise in international cuisine while fostering a collaborative and innovative kitchen environment that prioritizes both operational excellence and guest satisfaction. Serve as second in command and report directly to the Executive Chef, stepping in to cover all kitchen operations and eventualities as needed Oversee and mentor kitchen team members through comprehensive training programs, performance management, and skill development initiatives Prepare and cook a diverse range of international dishes, including French, Italian, and fusion cuisines, while maintaining consistent quality standards Ensure strict compliance with health, safety, and sanitation regulations, and maintain up-to-date kitchen safety protocols Collaborate on menu planning, development, and customization to align with organizational goals and guest preferences Manage inventory control, supply ordering, and cost optimization to support efficient kitchen operations Monitor kitchen performance metrics and implement process improvements to enhance efficiency and productivity Conduct regular quality assessments of food preparation and presentation to achieve operational excellence Foster a supportive, inclusive, and motivational work environment that encourages teamwork and professional growth Communicate transparently with the Executive Chef, management, and team members regarding kitchen operations and performance Maintain detailed records of inventory, food costs, and kitchen activities for analytical review and decision-making Qualifications Bachelor's degree in Hotel Management, Culinary Arts, or a related culinary field Minimum 3 years of professional culinary management experience in a high-volume kitchen environment Advanced knowledge of international culinary techniques and food preparation methods Proven experience training and developing kitchen team members in large-scale food preparation Comprehensive understanding of food safety, health codes, and sanitation standards Strong expertise in inventory management, supply chain coordination, and cost control Demonstrated experience in menu planning, recipe development, and food costing Excellent knowledge of quality food operations and operational excellence standards Proficiency with kitchen management systems and food service software (preferred) Strong leadership skills with a passion for teamwork and collaborative problem-solving Exceptional attention to detail and organizational abilities Outstanding guest service orientation and customer-focused mindset Excellent communication and interpersonal skills Ability to work efficiently under pressure while managing multiple priorities Flexibility and resilience in a fast-paced, dynamic kitchen environment Analytical mindset with the ability to make decisive, data-driven decisions Additional Information Botswana citizens only Company Location: Avani Gaborone Resort & Casino

Responsibilities

Serve as the second in command to the Executive Chef, overseeing daily kitchen operations and leading the culinary team. Responsibilities include maintaining food quality standards, managing inventory, and ensuring strict compliance with health and safety regulations.