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, hygiene, budgeting and kitchen staffing. Candidates typically need extensive experience as an Executive Chef or senior Sous Chef in a luxury hotel or international resort, strong knowledge of international and local cuisine, HACCP and food-safety standards, and proven leadership skills. The role requires commercial awareness, creativity, cost control and the ability to train multicultural teams. Shangri-La will expect a hands-on, guest-focused leader who can maintain consistent standards, develop talented chefs, manage suppliers and deliver memorable dining experiences while meeting financial targets.

About the employer

Shangri-La Hotels and Resorts is a luxury hospitality group founded in Hong Kong, operating hotels, resorts and residences across Asia, the Middle East, Europe and other international markets. The group is known for warm Asian hospitality, high service standards and distinctive properties in major cities and resort destinations. Its Indonesian operations have included luxury hotels serving business travellers, leisure guests, conferences and special events. Shangri-La generally places strong emphasis on guest satisfaction, food and beverage quality, employee development, sustainability and local community engagement. Working for the company can offer exposure to international operating standards, multicultural teams and structured career opportunities within a global hotel network. Benefits vary by property and employment status, but senior roles may include accommodation, meals, transport, medical coverage, annual leave and travel-related privileges.