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 the 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 Fares is the first AVANI branded resort in Maldives. With 200 keys and multiple F&B outlets as well as Spa & Recreation facilities we are looking for a strong Executive Chef with previous pre-opening experience to join our team. This position reports directly to the General Manager of the hotel. 

As Executive Chef you will be responsible for leading the overall kitchen operations of the hotel. You will train and manage kitchen team members, supervise/coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes. Further you would need to standardize production of dishes to ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in the kitchen. You may be required to cook certain dishes for special occasions and will oversee special catering events. The Executive Chef is directly responsible for hiring, people development and performance reviews of the kitchen team and will report to the General Manager. Additionally, the Executive Chef will be responsible for driving revenue and ensuring the profitable kitchen operations.

• Bachelor’s Degree or related culinary degree.
• Experience in a luxury hotel brand
• 4 to 5 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.