Executive Chef

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Executive Chef leads all culinary operations, including restaurant, banquet, room-service and colleague dining kitchens. Candidates typically need extensive experience as an Executive Chef or senior culinary leader in a luxury hotel or resort, strong knowledge of international and local cuisine, food safety, kitchen costing and menu development. A culinary qualification, proven team-management ability and excellent communication skills are expected. The role requires strategic planning, recruitment and coaching, quality control, inventory management and close cooperation with food and beverage, finance and events teams. Shangri-La will expect a hands-on, creative and commercially minded leader who can maintain high service standards, manage budgets and inspire a multicultural kitchen team.

About the employer

Shangri-La Group is a leading luxury hospitality company founded in Asia and headquartered in Hong Kong. It operates hotels, resorts and residences across Asia, the Middle East, Europe, North America and other international markets. Shangri-La properties are known for warm Asian hospitality, high service standards, distinctive restaurants, wellness facilities and carefully designed guest experiences. In Indonesia, the group has operated prominent luxury hotels and resorts in destinations such as Jakarta and Bali. Employees generally work in multicultural teams and receive opportunities for professional development through the company’s hospitality training programs. Depending on the property and contract, benefits may include service charge, meals, accommodation or housing support, medical coverage, transportation and travel-related privileges. The exact package for an Executive Chef depends on the property, experience and local employment terms.