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 restaurants, banquets, room service, menu development, food quality, kitchen hygiene, budgeting and team performance. 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, HACCP and food-safety standards, cost control, purchasing and menu engineering. The role requires proven leadership, creativity, commercial awareness and the ability to train multicultural teams. Shangri-La expects a polished hospitality professional who can deliver consistently high standards, improve guest satisfaction, manage kitchen profitability and work effectively with senior hotel leadership.

About the employer

Shangri-La Hotels and Resorts is a luxury hospitality group founded in Hong Kong, with hotels, resorts and residences across Asia, the Middle East, Europe, North America and other international markets. The company is known for refined service, strong guest-focused culture and the Shangri-La spirit of hospitality. Its properties commonly offer accommodation, dining, meetings, wellness and leisure facilities, serving both international and local guests. Culinary quality is an important part of the brand, with restaurants ranging from regional specialties to international fine dining. Employees generally work in multicultural teams and are expected to demonstrate professionalism, warmth, integrity and attention to detail. Benefits and compensation vary by property, location, experience and local employment regulations.