Executive Sous Chef - Pullman Phuket Panwa Beach Resort

Job description

Company Description

Pullman Phuket Panwa Beach Resort is a 5-star luxury resort with 211 rooms, suites, and villas , supported by multiple food-and-beverage operations.

The Executive Sous Chef is the second-in-command within the culinary operation , working closely with the Executive Chef to oversee the resort's culinary operations, Villa Culinary Catering, culinary standards, team performance, guest satisfaction, and financial objectives.

Job Description

- Support the Executive Chef in the overall leadership, planning, and management of the resort's culinary operation.

- Act as the Executive Chef’s deputy and assume full responsibility for the culinary operation during the Executive Chef’s absence, including operational decisions, staffing, guest concerns, quality standards, and business priorities.

- Oversee and coordinate multiple kitchens and culinary outlets , ensuring consistent standards, quality, presentation, and service across the resort.

- Maintain consistent 5-star culinary standards across restaurants, banquets, in-room dining, Villa Culinary Catering, private dining, and special events.

- Manage and coordinate Villa Culinary Catering , including customized menus, special dietary requirements, special occasions, and high-end guest experiences.

- Lead and develop a multicultural culinary team , fostering teamwork, accountability, performance, training, career development, and succession.

- Oversee recruitment, performance reviews, talent identification, development plans, and succession planning across the culinary brigade.

- Plan and optimize culinary manpower, rostering, productivity, overtime, and leave allocation according to business levels, operational requirements, and budget.

- Monitor and control food cost, labor cost, purchasing, inventory, portion control, wastage, yield, and kitchen productivity .

- Work closely with F&B leadership on menu development, forecasting, budgeting, promotions, special events, outlet performance, revenue initiatives, and profitability .

- Ensure effective implementation of recipe specifications, portion standards, SOPs, HACCP procedures, food-safety controls, hygiene standards, and quality-assurance processes .

- Maintain rigorous controls for food allergies, dietary requirements, religious dietary needs, and cross-contamination prevention across all culinary operations.

- Monitor guest feedback and culinary satisfaction, personally supporting the resolution of significant food-quality, service, or dietary-related concerns and implementing appropriate corrective actions.

- Ensure the culinary operation is fully prepared for internal and external audits , including accurate documentation, corrective-action tracking, and follow-up.

- Drive food-waste reduction, responsible sourcing, yield optimization, and sustainable culinary practices while maintaining quality and profitability.

- Monitor the condition and performance of kitchen equipment and culinary assets , coordinating preventive maintenance, repairs, replacement planning, and operational requirements with Engineering.

- Work closely with Sales/MICE, Banqueting, Purchasing, Engineering, Stewarding, Guest Experience, and F&B leadership to ensure effective planning and execution of resort operations.

- Support the Executive Chef and F&B leadership in delivering guest satisfaction, culinary innovation, revenue growth, profitability, and operational efficiency .

- Ensure the culinary operation consistently delivers 5-star luxury hospitality standards while achieving service, quality, financial, safety, and sustainability objectives .

Qualifications

- 8–10 years of professional culinary experience , including a minimum of 3 years in a Sous Chef or Executive Sous Chef position within a 5-star international hotel or luxury resort .

- Proven experience in a senior culinary leadership role within a large-scale, multi-outlet hotel or resort environment.

- Demonstrated ability to deputize for the Executive Chef and assume leadership responsibility for the culinary operation in their absence.

- Strong culinary expertise across International, Western, Mediterranean, and modern Asian/Thai cuisines .

- Strong knowledge of HACCP, food safety, hygiene, allergen management, and international hotel culinary standards .

- Proven ability to lead, train, mentor, and develop multicultural culinary teams .

- Strong understanding of culinary financial management , including food cost, labor cost, purchasing, inventory, waste control, and menu engineering.

- Experience in menu development, recipe standardization, portion control, SOP implementation, and quality assurance .

- Strong understanding of allergen and dietary management , including food allergies, intolerances, vegetarian/vegan requirements, religious dietary requirements, and cross-contamination prevention.

- Experience with audit compliance, kitchen equipment management, sustainability, food-waste reduction, and operational standards .

- Strong commercial awareness and the ability to contribute to F&B revenue, profitability, guest satisfaction, and operational efficiency .

- Strong communication and cross-functional collaboration skills.

- Fluent spoken and written English and Thai language skills are required.

- Previous experience in an international luxury hotel or resort environment .

- Experience with Accor, Pullman, or a comparable international luxury hospitality brand is highly desirable.

- Proven experience overseeing a diverse range of resort culinary operations, including: - Breakfast

- All-day dining

- À la carte

- Banquets and events

- Room service / in-room dining

- Villa Culinary Catering

- Specialty restaurants and culinary concepts

- Experience in a high-volume resort environment with significant MICE, events, group business, and bespoke guest dining requirements is advantageous.