Job Details

Refreshingly understated, contemporary and simple. Whether you want a leisurely family break or romantic escape, AVANI hotels and resorts provide the right space for relaxed and inspired comfort. Discerning service, relaxed dining and engaging recreation facilities for all guests are a given.

Responsibilities:

• Oversee and manage the culinary operations within your assigned section of the kitchen
• Ensure the highest standards of food quality, presentation, and taste for all dishes prepared in your section
• Collaborate with the Sous Chef and Head Chef to develop and implement new menu items
• Train and supervise junior kitchen staff within your section, providing guidance and feedback
• Maintain strict adherence to food safety and hygiene standards
• Monitor and control food costs, minimising waste and optimising ingredient usage
• Assist in inventory management and stock rotation to ensure freshness of ingredients
• Participate in daily kitchen briefings and contribute ideas for improvement
• Ensure timely preparation and delivery of dishes during service periods
• Maintain a clean and organised work environment at all times
• Assist in menu planning and recipe development, considering seasonal ingredients and market trends
• Coordinate with other sections of the kitchen to ensure smooth overall operations
• Contribute to the creation of special menus for events and promotions
• Assist in managing portion control and plating consistency across all dishes in your section
• Actively participate in staff training sessions and stay updated on culinary trends and techniques
• Support the Head Chef and Sous Chef in achieving the overall culinary goals of the hotel
• Ensure that all culinary dishes in your section meet the hotel’s high standards of creativity and quality
• Adapt quickly to high-pressure situations during peak service times
• Contribute to the hotel’s reputation as a culinary destination in the local market

• Certificate in Food production or any culinary Hotel management course
• Must have worked at least one year as a Demi Chef de Partie in Hotels and Restaurants
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operational excellence

Full grade twelve school certificate

Three traceable referees with their numbers and email addresses.

Closing date: 25th June 2025