Company Description

Minor Hotels is an international hotel owner, operator, and investor with a portfolio of more than 536 hotels in operation. Minor Hotels passionately explores new possibilities in hospitality with a diverse portfolio of properties designed intelligently to appeal to different kinds of travelers, serving new passions as well as personal needs. Through our Anantara, Avani, Oaks, Elewana, Tivoli, NH Hotel Group, Four Seasons, St. Regis, Marriott, and Minor International properties, across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, and South America.

Avani Hotels & Resorts is a vibrant upscale brand offering relaxed comfort and contemporary style. Avani was launched in response to an increasingly influential group of discerning travelers who appreciate stylish design and excellent service, but also demand great value. Avani hotels are designed for the way we travel now. And we think it’s all about balance. Balance between coolness and kindness, between design and function, and between service and privacy.

Avani+ is an uplifted extension of the Avani brand with Avani+ Fares being one of few within the brand and is the first such branded resort in the Maldives The resort will have 200 keys and multiple F&B outlets as well as Spa, Recreation Diving and Water Sports Facilities Avani teams pride themselves as Open-minded, Upbeat and Genuine. 

Job Description

As Chef de Cuisine and a key member of the culinary team, you will be responsible for organizing all activities within the Restaurant Kitchen area, ensuring a safe, smooth, and profitable operation in alignment with the hotel’s standards. You will lead the development and maintenance of the restaurant’s cuisine concepts, ensuring high standards in food preparation, presentation, and menu innovation based on seasonal product availability and local market trends. Your role will involve achieving budget goals, minimizing food costs through effective inventory management, requisition systems, and control measures, while adhering to Avani+ Fares Maldives’ food preparation and presentation guidelines. You will maintain food safety and sanitation practices, ensuring proper food handling, storage, and rotation. Additionally, you will forecast business demands to optimize staffing and food production, oversee outlet safety, and manage asset maintenance, including monthly preventative inspections. Leading by example, you will conduct departmental training to enhance team skills and service levels, supervise team members, including hiring and disciplinary actions in collaboration with the Executive Chef, and foster positive inter-departmental relations through open communication and cooperation. Above all, you will motivate and inspire the team through a hands-on approach, ensuring exceptional guest experiences.

QualificationsBachelor’s Degree or related Culinary degree.Experience in a luxury hotel brand & Pre-opening experience is preferred5 to 6 years of industry and culinary management experience in larger operation.Previous experience controlling food and labor costs.Previous experience with demonstration cooking, menu development, and pricing development.Passion for leadership and teamwork.Eye for detail to achieve operational excellence.Excellent guest service skills.

Additional Information

We are Upbeat - We are Open-Minded - We are Genuine