Job description
Job Location: Anantara Mai Khao Phuket Villas
Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.
Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.
Position Summary
The Executive Sous Chef assists the Executive Chef in managing all culinary operations, ensuring the highest standards of food quality, hygiene, cost control, and guest satisfaction. The role is responsible for supervising kitchen operations, leading and developing the culinary team, maintaining consistency across all outlets, and ensuring smooth daily operations in the absence of the Executive Chef.
Key Responsibilities
Operational Management Assist the Executive Chef in planning, organizing, and supervising all kitchen operations. Ensure consistent preparation and presentation of high-quality food in accordance with brand standards. Coordinate production across all restaurants, banquet functions, room service, and special events. Monitor daily kitchen activities to ensure efficient workflow and service delivery.
Act on behalf of the Executive Chef during their absence. Team Leadership Supervise, coach, and motivate the culinary team to achieve operational excellence. Conduct daily briefings and communicate operational priorities. Support recruitment, onboarding, training, and performance management of kitchen team members. Foster teamwork, discipline, and a positive working environment.
Food Quality & Safety Ensure compliance with food safety, hygiene, sanitation, and HACCP standards. Monitor food preparation, storage, and handling procedures. Conduct regular quality inspections to maintain consistency and guest satisfaction. Ensure all kitchen equipment is used and maintained safely. Cost Control Assist in controlling food costs, labor costs, and kitchen expenses.
Monitor inventory levels and minimize food waste. Participate in menu engineering and recipe standardization. Support monthly stocktakes and purchasing control. Administration Prepare production plans and kitchen schedules. Monitor productivity and operational performance. Maintain accurate kitchen records and reports.
Collaborate with Purchasing and Cost Control to ensure product quality and availability. Guest Satisfaction Ensure all guest requests and dietary requirements are handled professionally. Respond promptly to guest feedback and implement corrective actions when necessary. Support continuous improvement initiatives to enhance the guest dining experience.
Qualifications
Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field. Professional culinary certification is an advantage. Experience Minimum 5–7 years of culinary experience in luxury hotels or resorts. At least 2–3 years in a Sous Chef or Executive Sous Chef position. Experience managing multiple outlets and banquet operations is preferred.
Skills & Competencies Strong leadership and people management skills. Excellent culinary knowledge and food presentation skills. Knowledge of HACCP and food safety regulations. Strong organizational and time management skills. Effective communication and interpersonal skills. Financial awareness, including food cost and labor cost management.
Ability to work under pressure in a fast-paced environment. Proficiency in Microsoft Office and kitchen management systems is an advantage. Working Conditions Flexible working hours, including weekends and public holidays. Ability to stand for extended periods and work in a high-temperature kitchen environment. Key Performance Indicators (KPIs) Food quality and consistency.
Guest satisfaction scores. Food cost percentage. Kitchen hygiene and HACCP compliance. Team engagement and development. Productivity and labor cost control. Reduction of food waste. Achievement of departmental financial targets. Not the right fit? Set up email alerts as new job postings become available that meet your interest!