Executive Sous Chef

Rayavadee, Krabi – A Member of The Leading Hotels of the World Rayavadee Krabi is seeking an accomplished Executive Sous Chef to support the Executive Chef in leading and overseeing culinary operations across the resort. This role plays a critical part in ensuring culinary excellence, operational consistency, financial discipline, food safety compliance, and the continuous development of the culinary team, in alignment with Rayavadee’s service culture and international brand standards. ________________________________________ Minimum Qualifications & Experience: • International working experience is highly desirable, with exposure to multiple kitchen operations. • Formal culinary education in a related professional discipline; managerial or leadership training is an advantage. • Strong foundation in classical Western/French cuisine and refined plating techniques, with the ability to thoughtfully incorporate contemporary culinary trends. • Solid understanding of Food & Beverage financial performance, including food cost control, labor management, and P&L analysis. • Strong organizational and leadership skills, with adaptability and a proactive, solutions-oriented mindset. ________________________________________ Key Responsibilities: • Ensure full compliance with Rayavadee and brand standards in food quality, presentation, consistency, and service delivery. • Apply effective menu engineering strategies to enhance revenue performance and guest satisfaction. • Oversee and ensure strict adherence to HACCP, food safety regulations, and hygiene standards. • Lead, coach, and develop the culinary team, fostering a structured, high-performance, and professional work environment. • Actively contribute to continuous improvement initiatives, operational excellence, and the standardization of culinary processes across the resort. ________________________________________

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