What if your next role was about helping to shape an entire culinary destination from the ground up?

We’re bringing an ambitious new hospitality destination to life in Patong, Phuket, and we’re looking for an exceptional Executive Chef to join us at the beginning of its journey...

Starting with the pre-opening and launch of a high-volume Beach Club, this is a role that will grow with the destination as it develops across three phases. Over time, you’ll take the lead across three distinct culinary concepts, building high-performing teams and bringing the Culinary Director’s vision and group standards to life through consistently exceptional food and service.

From a Beach Club serving 500–650 covers, with high-season events welcoming thousands of guests, to a fire-led sunset restaurant and a dedicated spa dining experience, the scale and ambition of the project offer an exciting opportunity to make your mark.

You’ll establish the first kitchen, build your team and set the foundations for success. As the next phases come to life, your remit will expand to lead three Head Chefs and their brigades, overseeing the wider culinary and stewarding teams across all kitchens and outlets.

This is about combining culinary excellence with strong commercial leadership. You’ll have full accountability for food quality, food safety, kitchen financial performance and operational standards, while developing your people and creating a culture of collaboration, accountability and continuous improvement.

Working closely with the Culinary Director and senior management, you’ll ensure the culinary vision translates into consistent, high-volume execution.

We’re looking for a leader who wants to build, not just maintain. Someone who can balance creativity with commercial awareness, inspire teams in a fast-paced environment and evolve their leadership as the business expands.

What you'll do

Culinary leadership and operations

· Implement the culinary vision, concept, and standards set by the Culinary Director, ensuring a consistent and distinctive offer aligned with each outlet's positioning.

· Lead, mentor, and develop the three Head Chefs, their Sous Chefs, and the Chief Steward, building a strong leadership pipeline and succession plan.

· Lead menu development across the outlets, proposing new dishes, recipe standards, plating guides, and seasonal updates for approval by the Culinary Director.

· Plan and lead large-scale events of 3,000-5,000 guests: event menus, production planning, mise en place schedules, additional staffing, and service flow, in coordination with the Events and F&B teams.

· Enforce group HACCP, food safety, and hygiene standards across all kitchens and stewarding operations, with particular attention to high-volume production; lead internal audits and inspections and ensure regulatory compliance.

Pre-opening and project development

· Lead the pre-opening of the Beach Club kitchen: SOPs, recipe testing, equipment commissioning, team recruitment and training, and opening readiness.

· Assist the Culinary Director in developing Phases 2 and 3: concept input, kitchen design, equipment specification, and recruitment of each Head Chef and brigade.

Financial and administrative

· Hold full accountability for food cost, labor cost, and kitchen budgets across the outlets; contribute to annual budgets and forecasts in coordination with the Culinary Director and Finance.

· Monitor kitchen performance through regular P&L, food cost, and waste reviews, implementing corrective actions where targets are not met.

· Prepare and maintain the manning guides and salary proposals for the culinary and stewarding departments, for review by the Culinary Director and HR.

· Lead recruitment for culinary and stewarding positions, with final approval of key positions (Head Chef, Sous Chef, Chief Steward) by the Culinary Director.

· Manage supplier relationships, purchasing specifications, and ordering within the group's supplier strategy.

· Ensure culinary SOPs, job descriptions, training programs, and recipe documentation are applied and kept up to date.

· Ensure all recipes are accurate and kept up to date in ODOO, including ingredients, quantities, yields, and costing, so that stock control and food cost reporting remain reliable.

Representation

· Represent the culinary department in management meetings and with guests, partners, and media as required.

· Stay current with culinary trends and benchmark competitors, sharing ideas with the Culinary Director to keep the offer innovative and competitive.

What you'll bring

· Minimum 10 years of kitchen experience, including at least 5 years as Executive Chef or Head Chef in a high-volume beach club, resort, or luxury hospitality environment.

· Experience working in Thailand is a must, with a solid understanding of the local market, suppliers, labor practices, and regulations.

· Proven experience in pre-opening and multi-outlet operations, ideally with phased openings.

· Demonstrated experience running large-scale events alongside daily a-la-carte service.

· Proven track record in culinary operations management, budgeting, and cost control.

· Expert knowledge of HACCP, food safety regulations, and audit management.

· Strong record of menu development and culinary innovation.

· Excellent leadership, people development, and planning skills, with the ability to lead multiple Head Chefs and large brigades.

· Excellent communication skills in English across a multicultural team and with senior stakeholders.

· Professional appearance and strong commitment to culinary excellence and brand standards.

Advantageous Experience

· Good working proficiency in Thai.

· Experience overseeing a specialty outlet led by a dedicated specialty chef.

· Experience in international, Mediterranean, or Western cuisine in beach club or resort settings.

· Culinary degree or hospitality management qualification.

What you'll get

· A Competitive Package – Attractive compensation and benefits that reflect the experience and leadership you bring.

· A Truly International Environment – Work alongside a diverse, international team united by a passion for hospitality and exceptional guest experiences.

· A Career-Defining Opportunity – Join at pre-opening stage and grow your influence as the destination expands across three distinct culinary concepts.

· Creative Freedom with Purpose – Bring ideas to the table, contribute to menu development and help shape the culinary identity of an ambitious new destination.

· Leadership & Development – Build and mentor talented teams, develop future culinary leaders and create a lasting impact on the operation.

· Be Part of Something Ambitious – Help bring a major new hospitality destination to life in Patong, Phuket, with the opportunity to grow alongside the business.

We believe diverse perspectives create stronger ideas, better experiences and more innovative businesses. That's why we're committed to creating an inclusive workplace where everyone has the opportunity to do their best work, regardless of background, identity or experience.