Executive Sous Chef - Pullman Phuket Panwa Beach Resort

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. - 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. - 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.