Located on the stunning Bophut Beach in Koh Samui, Thailand, NH Collection Samui Peace Resort is a premier destination known for its exceptional hospitality and serene atmosphere. We pride ourselves on providing a luxurious experience for our guests with Stylish Accommodations: 122 beautifully designed rooms, suites, and villas that blend traditional Thai aesthetics with modern comforts.
Culinary Operations
Oversee all kitchen operations including restaurants, bars, banquets, room service, and staff meals
Develop, design, and update menus in line with brand standards, seasonal availability, and market trends
Ensure food quality, presentation, taste, and consistency meet company and guest expectations
Monitor portion control and minimize food waste
Financial & Cost Control
Manage food cost, kitchen labor cost, and operating expenses within approved budgets
Conduct regular inventory checks and ensure proper stock rotation (FIFO)
Work closely with Purchasing to source quality ingredients at competitive prices
Analyze food cost reports and take corrective action when required
Team Leadership & Development
Lead, motivate, and develop the culinary team through coaching and training
Ensure proper staffing levels and effective scheduling
Conduct performance reviews and identify training needs
Promote teamwork, discipline, and a positive kitchen culture
Hygiene, Safety & Compliance
Ensure full compliance with food safety, hygiene, and sanitation standards (HACCP, local regulations)
Maintain a clean, safe, and organized kitchen environment
Ensure all kitchen equipment is properly maintained and used safely
Collaboration & Guest Experience
Work closely with F&B, P&C, Sales, and Events teams to support hotel operations
Participate in menu tastings, promotions, special events, and VIP functions
Handle guest feedback related to food and take corrective action when needed
Qualifications & Experience
Proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or resort
Strong culinary skills with broad knowledge of international and local cuisine
Solid understanding of food cost control and kitchen administration
Leadership experience managing large, multicultural teams
Knowledge of food safety standards and local health regulations
Skills & Competencies
Strong leadership and people management skills
Creative, detail-oriented, and quality focused
Excellent planning, organization, and problem-solving skills
Ability to work under pressure and adapt to operational needs
Good communication skills in English
Please be advised that this position is offer as a local contact
Minor International (MINT) is a global company focused on two core businesses: hospitality and restaurants. MINT is a hotel owner, operator and investor with a portfolio of over 550 hotels under the Anantara, Avani, Oaks, Tivoli, NH Collection, NH, nhow, Elewana, Marriott, Four Seasons, St. Regis and Radisson Blu brands in 57 countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and the Americas. MINT is also one of Asia’s largest restaurant companies with over 2,600 outlets system-wide in 24 countries under The Pizza Company, The Coffee Club, Riverside, Benihana, Thai Express, Bonchon, Swensen’s, Sizzler, Dairy Queen, Burger King, Coffee Journey and GAGA brands, as well as over 1,000 further outlets held through MINT’s strategic alliances (i.e. S&P and BreadTalk).
