Job Location:
Avani Barbarons Seychelles Resort
At Avani, we’re all about finding that perfect balance — between cool and kind, design and function, service and privacy. We’ve built our hotels and resorts around this philosophy: vibrant social spaces that vibe with the day, stylish rooms that simply work, and honest, locally inspired food. We embrace an upbeat service culture that genuinely respects the art of hospitality.
With a growing portfolio across Europe, the Middle East, Asia, Africa, and Australia, Avani is a brand on the move. If you take real pride in the little things — and believe that a warm welcome and a genuine smile make all the difference — you’ll fit right in here.
The Executive Chef is responsible for providing strategic leadership, direction and overall management of the resort's culinary operations, ensuring the highest standards of food quality, presentation, consistency, hygiene and guest satisfaction.
The role is responsible for developing innovative culinary concepts, creating memorable dining experiences, managing food costs and departmental profitability, and building a high-performing culinary team.
The Executive Chef must ensure that all culinary operations reflect the positioning and brand standards of Avani+ while celebrating the rich culinary heritage, local produce and flavours of Seychelles. Culinary Leadership & Operations
Oversee the overall culinary operations across all resort restaurants, bars, in-room dining, banqueting and special events.
Develop and implement innovative menus that reflect the resort's positioning, guest demographics and international culinary trends.
Ensure consistency in food quality, taste, presentation, portion control and preparation standards.
Establish and maintain standardised recipes, food specifications and operating procedures.
Conduct regular kitchen inspections, food tastings and quality assessments.
Ensure smooth coordination between the culinary team, restaurant operations and other departments.
Personally oversee VIP arrangements, special dietary requirements and high-profile culinary events.
B. Menu Development & Guest Experience
Design seasonal menus, themed dining experiences, promotional offers and special culinary events.
Incorporate fresh, locally sourced Seychellois ingredients and regional flavours wherever possible.
Introduce creative culinary concepts that enhance the resort's food and beverage offerings.
Monitor guest feedback, online reviews and satisfaction scores, taking corrective action where required.
Work closely with the Food & Beverage team to ensure seamless service delivery.
Develop personalised dining experiences for VIP guests, repeat guests and special occasions.
C. Financial Management & Cost Control
Prepare and manage the culinary department's annual operating budget in coordination with the Finance Department.
Monitor food costs, payroll expenses, kitchen operating costs and departmental profitability.
Establish effective controls to minimise food wastage, spoilage and unnecessary expenditure.
Monitor food purchasing, inventory levels, stock rotation and portion control.
Conduct regular food cost analysis and implement action plans to achieve budgeted targets.
Ensure appropriate menu engineering and selling price recommendations based on profitability and market positioning.
Monitor productivity and staffing levels in line with business volumes and operational requirements.
D. People Management & Development
Lead, motivate and develop a diverse culinary team, fostering a culture of professionalism, accountability and teamwork.
Recruit, select, train and develop culinary colleagues in line with business needs.
Identify high-potential colleagues and establish succession planning and career development opportunities.
Conduct regular performance reviews, coaching sessions and departmental briefings.
Ensure effective manpower planning, scheduling and attendance management.
Promote cross-training and continuous skills development…