Kitchen

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.

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