Executive Sous Chef - Pullman Phuket Panwa Beach Resort

Pullman Phuket Panwa Beach Resort is a5-star luxury resort with 211 rooms, suites, and villas, supported by multiple food-and-beverage operations.

TheExecutive Sous Chef is thesecond-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.

• Support theExecutive 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 coordinatemultiple kitchens and culinary outlets, ensuring consistent standards, quality, presentation, and service across the resort.
• Maintain consistent5-star culinary standards across restaurants, banquets, in-room dining, Villa Culinary Catering, private dining, and special events.
• Manage and coordinateVilla Culinary Catering, including customized menus, special dietary requirements, special occasions, and high-end guest experiences.
• Lead and develop amulticultural culinary team, fostering teamwork, accountability, performance, training, career development, and succession.
• Overseerecruitment, performance reviews, talent identification, development plans, and succession planning across the culinary brigade.
• Plan and optimizeculinary manpower, rostering, productivity, overtime, and leave allocation according to business levels, operational requirements, and budget.
• Monitor and controlfood cost, labor cost, purchasing, inventory, portion control, wastage, yield, and kitchen productivity.
• Work closely with F&B leadership onmenu development, forecasting, budgeting, promotions, special events, outlet performance, revenue initiatives, and profitability.
• Ensure effective implementation ofrecipe specifications, portion standards, SOPs, HACCP procedures, food-safety controls, hygiene standards, and quality-assurance processes.
• Maintain rigorous controls forfood 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 significantfood-quality, service, or dietary-related concerns and implementing appropriate corrective actions.
• Ensure the culinary operation is fully prepared forinternal and external audits, including accurate documentation, corrective-action tracking, and follow-up.
• Drivefood-waste reduction, responsible sourcing, yield optimization, and sustainable culinary practices while maintaining quality and profitability.
• Monitor the condition and performance ofkitchen equipment and culinary assets, coordinating preventive maintenance, repairs, replacement planning, and operational requirements with Engineering.
• Work closely withSales/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 deliveringguest satisfaction, culinary innovation, revenue growth, profitability, and operational efficiency.
• Ensure the culinary operation consistently delivers5-star luxury hospitality standards while achieving service, quality, financial, safety, and sustainability objectives.

• 8–10 years of professional culinary experience, including a minimum of3 years in a Sous Chef or Executive Sous Chef position within a5-star international hotel or luxury resort.
• Proven experience in asenior culinary leadership role within a large-scale, multi-outlet hotel or resort environment.
• Demonstrated ability todeputize for the Executive Chef and assume leadership responsibility for the culinary operation in their absence.
• Strong culinary expertise acrossInternational, Western, Mediterranean, and modern Asian/Thai cuisines.
• Strong knowledge ofHACCP, food safety, hygiene, allergen management, and international hotel culinary standards.
• Proven ability tolead, train, mentor, and develop multicultural culinary teams.
• Strong understanding ofculinary financial management, including food cost, labor cost, purchasing, inventory, waste control, and menu engineering.
• Experience inmenu development, recipe standardization, portion control, SOP implementation, and quality assurance.
• Strong understanding ofallergen and dietary management, including food allergies, intolerances, vegetarian/vegan requirements, religious dietary requirements, and cross-contamination prevention.
• Experience withaudit compliance, kitchen equipment management, sustainability, food-waste reduction, and operational standards.
• Strong commercial awareness and the ability to contribute toF&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 aninternational luxury hotel or resort environment.
• Experience withAccor, 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 significantMICE, events, group business, and bespoke guest dining requirements is advantageous.