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

minorinternational

Vientiane, Vientiane Prefecture, Lao Peoples Democratic Republic · Vientiane · Laos

Posted Apr 24, 2026

Full-time
On-site
Kitchen & Culinary
Executive

Job description

Company Description 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. Job Description At Avani+ Lanexang Vientiane, every event is an opportunity to create something memorable - from elegant weddings to dynamic corporate gatherings. As Sous Chef - Banquet, you will play a key role in delivering high-quality culinary experiences for all events, ensuring every dish reflects creativity, consistency, and attention to detail. Working closely with the Executive Chef, you will oversee the daily operations of the banquet kitchen, ensuring smooth coordination for events of all sizes. You will lead and support the culinary team in preparing and presenting dishes that meet both guest expectations and brand standards. This role requires a strong team leader who thrives in a fast-paced environment, is highly organized, and takes pride in delivering exceptional food experiences during large-scale and high-profile events. Key Responsibilities Support the Executive Chef in managing banquet kitchen operations for all events and functions. Plan, organize, and supervise food preparation for meetings, conferences, weddings, and special events. Ensure all dishes are prepared and presented according to established recipes and quality standards. Coordinate closely with the Banquet and Events teams to ensure smooth execution of all functions. Monitor food quality, consistency, and portion control during event service. Lead and motivate the banquet culinary team during high-volume service periods. Ensure efficient kitchen operations, including workflow, preparation, and timing. Maintain high standards of food safety, hygiene, and cleanliness in the kitchen. Manage inventory, stock levels, and cost control for banquet operations. Train and develop kitchen team members to enhance performance and consistency. Contribute to menu planning and innovation for banquet offerings. Qualifications Minimum 5 years of culinary experience, including 2–3 years in a supervisory role, preferably in banquet or large-scale event kitchens. Strong experience in banquet operations, event catering, or high-volume food production. Good knowledge of menu planning, food presentation, and kitchen operations. Strong leadership and team management skills. Ability to work under pressure and manage multiple events simultaneously. Knowledge of food safety, hygiene, and HACCP standards. Strong organizational and time management skills. Passion for culinary excellence and delivering memorable event experiences. Fluency in English required; knowledge of Lao or Thai is an advantage. Additional Information