Executive Sous Chef

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.

Additional Information