Executive Sous Chef

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 neededOversee and mentor kitchen team members through comprehensive training programs, performance management, and skill development initiativesPrepare and cook a diverse range of international dishes, including French, Italian, and fusion cuisines, while maintaining consistent quality standardsEnsure strict compliance with health, safety, and sanitation regulations, and maintain up-to-date kitchen safety protocolsCollaborate on menu planning, development, and customization to align with organizational goals and guest preferencesManage inventory control, supply ordering, and cost optimization to support efficient kitchen operationsMonitor kitchen performance metrics and implement process improvements to enhance efficiency and productivityConduct regular quality assessments of food preparation and presentation to achieve operational excellenceFoster a supportive, inclusive, and motivational work environment that encourages teamwork and professional growthCommunicate transparently with the Executive Chef, management, and team members regarding kitchen operations and performanceMaintain 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 fieldMinimum 3 years of professional culinary management experience in a high-volume kitchen environmentAdvanced knowledge of international culinary techniques and food preparation methodsProven experience training and developing kitchen team members in large-scale food preparationComprehensive understanding of food safety, health codes, and sanitation standardsStrong expertise in inventory management, supply chain coordination, and cost controlDemonstrated experience in menu planning, recipe development, and food costingExcellent knowledge of quality food operations and operational excellence standardsProficiency with kitchen management systems and food service software (preferred)Strong leadership skills with a passion for teamwork and collaborative problem-solvingExceptional attention to detail and organizational abilitiesOutstanding guest service orientation and customer-focused mindsetExcellent communication and interpersonal skillsAbility to work efficiently under pressure while managing multiple prioritiesFlexibility and resilience in a fast-paced, dynamic kitchen environmentAnalytical mindset with the ability to make decisive, data-driven decisions Additional Information Botswana citizens only