Executive Sous Chef - 5-Star Resort

About the role

Pullman Phuket Panwa Beach Resort, a 5-star luxury resort with 211 rooms, suites and villas, is looking for an Executive Sous Chef. The role is the second-in-command of the culinary operation, working closely with the Executive Chef to oversee kitchens, catering, standards, team performance, guest satisfaction and financial objectives.

Key responsibilities

• Support the Executive Chef in leading, planning and managing the culinary operation, and act as deputy, taking full responsibility in their absence.
• Oversee multiple kitchens and culinary outlets, including breakfast, all-day dining, à la carte, banquets, room service, in-room dining, Villa Culinary Catering, private dining and special events, maintaining 5-star standards.
• Manage Villa Culinary Catering menus, special dietary needs and high-end guest experiences.
• Lead and develop a multicultural culinary team, including recruitment, performance reviews, training and succession planning.
• Plan manpower, rosters, overtime and leave, and control food cost, labour cost, purchasing, inventory, portion control and wastage.
• Work with F&B leadership on menu development, forecasting, budgeting, promotions and profitability.
• Ensure HACCP, food safety, hygiene, allergen management and quality assurance are implemented, and support guest complaints and audit readiness.
• Drive food-waste reduction, responsible sourcing and sustainable practices, and coordinate kitchen equipment maintenance with Engineering.

Required profile

• 8-10 years of professional culinary experience, including at least 3 years as a Sous Chef or Executive Sous Chef in a 5-star international hotel or luxury resort.
• Proven senior leadership experience in a large, multi-outlet hotel or resort, and ability to deputize for the Executive Chef.
• Previous experience in an international luxury hotel or resort; experience with Accor, Pullman or a comparable brand is highly desirable.
• Fluent spoken and written English and Thai; previous resort experience with MICE, events and group business is advantageous.

Required skills

• Cuisine expertise in international, Western, Mediterranean and modern Asian/Thai cooking.
• HACCP, food safety, allergen management and menu engineering.
• Strong commercial awareness and cross-functional collaboration.