Executive Chef

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

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

Responsibilities

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

Requirements

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; 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