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 are generally expected to have substantial experience as an Executive Chef or senior culinary leader in a luxury hotel or resort, preferably with international exposure. Strong knowledge of food safety, cost control, purchasing, modern culinary trends, and Indonesian regulations is important. The successful candidate should be creative, commercially aware, calm under pressure, and capable of developing a multicultural kitchen team. Excellent communication, leadership, organisation, and guest-service skills are expected, together with professional culinary qualifications and fluent English; Indonesian language skills may be advantageous.

About the employer

Shangri-La is a major luxury hospitality group founded in Hong Kong, operating hotels, resorts, residences, and related hospitality businesses across Asia, the Middle East, Europe, North America, and other international markets. Its properties are known for warm Asian-inspired service, high accommodation standards, extensive dining options, wellness facilities, and destination-focused guest experiences. Shangri-La hotels typically provide structured career development, international working environments, employee benefits, and opportunities to move between properties. In Indonesia, the group has operated prominent luxury hotels and resorts serving both leisure and business travellers. The company places strong emphasis on guest satisfaction, responsible business practices, teamwork, cultural respect, and consistent service quality. An Executive Chef joining Shangri-La would be expected to protect brand standards while adapting menus and operations to local ingredients, guest preferences, and the individual character of the property.