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+ Lanexang Vientiane Hotel set to open in Q2 2026 will bring contemporary style and Laotian flair to the heart of the capital, just minutes from Wat Si Saket, Vientiane Night Market, and Chao Anouvong Park. The hotel’s 197 guest rooms and suites will blend modern design with local touches, offering its guests the choice of four dining venues, including an international all-day dining restaurant, a western comfort food concept and bar, and a Southeast Asian fine-dining restaurant. Guests will enjoy Avani Spa with five treatment rooms, an Avani Fit fitness centre and studio, an outdoor swimming pool, and versatile event spaces including a ballroom for up to 320 guests.

At Avani+ Lanexang Vientiane, our kitchens are where creativity, teamwork, and passion come together to create vibrant dining experiences. As Chef de Partie – All Day Dining, you will take responsibility for a specific section of the kitchen, ensuring dishes are prepared with consistency, quality, and attention to detail.

Working closely with the Sous Chef and Executive Chef, you will support the daily operations of the main kitchen and All Day Dining restaurant, helping deliver fresh and flavorful dishes from breakfast through dinner. You will also play an important role in maintaining kitchen organization, supporting junior team members, and ensuring the highest standards of food safety and hygiene.

This role is ideal for a motivated chef who enjoys working in a dynamic kitchen environment and takes pride in delivering great food experiences for guests.

Key Responsibilities

• Manage and oversee a designated kitchen section within the All Day Dining kitchen.

• Prepare and present dishes according to established recipes and quality standards.

• Ensure consistency, portion control, and presentation of all dishes served.

• Maintain cleanliness, organization, and proper food storage within the work area.

• Assist with mise en place preparation and ensure readiness for service periods.

• Support the Sous Chef in supervising junior kitchen team members.

• Ensure compliance with food safety, hygiene, and HACCP standards.

• Monitor stock levels and assist with inventory control and ingredient preparation.

• Coordinate with other kitchen sections to ensure smooth service operations.

• Contribute to a positive and collaborative kitchen environment.

• Minimum 3–4 years of experience in professional kitchens, preferably within hotels or high-quality restaurants.

• Experience working in All Day Dining or high-volume kitchen operations is an advantage.

• Strong knowledge of food preparation techniques and kitchen operations.

• Ability to work efficiently during busy service periods.

• Good teamwork and communication skills.

• Understanding of food safety and hygiene standards (HACCP).

• Strong attention to detail and commitment to quality.

• Passion for cooking and delivering memorable dining experiences.