Executive Sous Chef - Pullman Phuket Panwa Beach Resort

Accor · Pullman Phuket Panwa Beach Resort

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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.

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