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.

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.

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

• Minimum 5–7 years of progressive culinary experience in international hotels or upscale restaurants, with at least 2–3 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.