รายละเอียด

Sous Chef
Job summary
The Sous Chef is the Executive Chef’s second-in-command. He or she runs the kitchen day to day across all outlets of Dewa Phuket Resort & Villas, making sure every dish is consistent, safe, on time and within cost. The Sous Chef leads, trains and motivates the kitchen team and takes full charge of the kitchen when the Executive Chef is off duty.
Key responsibilities
Kitchen operations
• Run the daily kitchen operation for all outlets: Terrace Grill (breakfast, lunch, dinner), Green & Bean, Pool Bar, In-Villa Dining and banquets/events
• Lead the kitchen in the absence of the Executive Chef, with full responsibility for food quality, staff and service
• Plan daily production and mise en place based on occupancy, in-house guest count, event orders and forecasts
• Supervise the pass during service; make sure every plate leaves on time and to the standard recipe and plating photo
• Lead live cooking stations and theme nights (e.g. Loy Krathong buffet, BBQ nights, Christmas and New Year)
• Support the Terrace Grill cooking class and in-villa dining
Food quality & menu development
• Maintain standard recipes, recipe cost cards and plating photos for every menu item
• Work with the Executive Chef on new menus, seasonal specials, set menus and promotions
• Taste and check food at every service; correct seasoning, portion and presentation
• Read guest comments (TripAdvisor, Google, guest surveys) and act on food feedback
• Handle guest dietary requests and allergies correctly and safely
Cost control & purchasing
• Keep food cost within budget (target set by the Executive Chef and Finance)
• Check daily market list and orders; receive goods and check quality, weight and temperature
• Control waste, portion size and yield; record spoilage and staff meals
• Run monthly stock count with Cost Control; follow FIFO and par levels in all stores
• Suggest ways to improve revenue, such as upselling dishes, specials and higher-margin items
People & training
• Plan the kitchen roster and duty schedule based on business levels and labour cost
• Train Chefs de Partie, Commis and trainees on recipes, techniques, hygiene and safety
• Hold a daily briefing before service; share menu changes, VIPs, events and allergies
• Coach, evaluate and give feedback; take part in recruitment, probation and annual reviews
• Build a positive, respectful team; follow resort HR rules and Thai labour law
Hygiene, food safety & equipment
• Make sure all kitchens meet HACCP / GMP standards and Thai food safety rules
• Check fridge and freezer temperatures, labelling, dating and storage every shift
• Lead the cleaning schedule and deep cleaning with Stewarding
• Report equipment problems to Engineering and follow up until fixed
• Make sure staff wear correct uniform and PPE and follow fire and gas safety
Administration & communication
• Complete daily reports: production, waste, temperature logs and incident reports
• Attend F&B and operations meetings; share kitchen updates and event needs
• Work closely with F&B Service, Front Office, Spa and Sales on BEOs and special requests

Qualifications & experience
• Diploma or certificate in Culinary Arts, or equal practical experience
• At least 5 years’ kitchen experience in hotels or resorts, with at least 2 years as Junior Sous Chef or senior Chef de Partie
• Strong in Thai cuisine and international / Western cuisine; buffet, à la carte, BBQ and live-station experience
• Food hygiene / HACCP certificate (Thai Food Handler certificate is an advantage)
• Good spoken and written English; Thai is an advantage

Skills & personal qualities
• Leadership: calm under pressure, leads by example, fair and respectful
• Organized: plans production, rosters and orders ahead
• Cost-aware: understands food cost, yield and portion control
• Creative: develop specials, theme nights and new menu ideas
• Computer skills: MS Word, Excel, email; recipe costing
• Guest-focused: happy to cook live and talk with guests

Working conditions
Hot, busy kitchen environment; standing for long periods; lifting up to 20 kg. Must be flexible to work early, late and split shifts, weekends, public holidays and special events.