Executive Sous Chef Avani+ Lanexang Vientiane Hotel (Pre-Opening Team)

As Executive Sous Chef you will support the Executive Chef in leading all culinary operations of the hotel ensuring exceptional food quality consistency and creativity across all outlets and events. You will play a key role during the pre-opening phase assisting in kitchen setup menu development team recruitment training and operational readiness.

You will oversee day-to-day kitchen operations maintain high standards of hygiene and food safety and work closely with the culinary and operations teams to deliver memorable dining experiences aligned with Avani brand standards.

Key Responsibilities:

• Support the Executive Chef in managing all kitchen operations ensuring food quality presentation and consistency meet brand standards.

• Assist in menu development recipe costing and culinary innovation across restaurants bars banquets and special events.

• Lead daily kitchen operations including food preparation production planning and service execution.

• Supervise train coach and motivate the culinary team to build a high-performing and engaged kitchen brigade.

• Ensure strict compliance with food safety hygiene sanitation and health regulations at all times.

• Monitor food costs portion control wastage and inventory to support budget and profitability objectives.

• Collaborate with Purchasing and Finance to ensure effective sourcing stock control and cost management.

• Support pre-opening activities including SOP development kitchen equipment setup and trial runs.

• Assist in maintaining a safe organized and efficient kitchen environment.

• Act as Executive Chef in their absence ensuring continuity of standards and operations.

Qualifications :

• Culinary diploma or professional qualification in Culinary Arts or a related field.

• Minimum 57 years of progressive culinary experience in international hotels or upscale restaurants with at least 23 years in a Sous Chef or Executive Sous Chef role.

• Strong technical knowledge of kitchen operations menu development and food safety standards.

• Proven leadership skills with experience managing training and developing culinary teams.

• Solid understanding of food costing inventory control and waste management.

• Ability to work under pressure in a fast-paced pre-opening and operational environment.

• Strong communication skills in English; additional regional languages are an advantage.

• Creative detail-oriented and passionate about delivering high-quality culinary experiences.

• Previous pre-opening experience strongly preferred.

• Previous regional experience in Laos Thailand or Indochina region required.

• Good communication and presentation skills in English; proficiency in Lao and/or Thai required.

Remote Work :

No

Employment Type :

Full-time