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 menu development, food quality, kitchen standards, cost control, hygiene, purchasing and staff performance. Candidates are generally expected to have extensive experience as an Executive Chef or senior culinary leader in a luxury hotel, resort or high-volume international kitchen. Strong knowledge of international cuisine, Indonesian culinary preferences, HACCP and food-safety procedures is essential. The role requires proven leadership, budgeting and training skills, creativity, commercial awareness and the ability to maintain consistently high standards under pressure. Fluency in English is normally expected, while knowledge of Bahasa Indonesia and experience in Southeast Asia would be advantageous. The successful candidate should be hands-on, organised, guest-focused and capable of motivating a multicultural culinary team.

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 brand is known for warm Asian hospitality, personalised service and high-quality accommodation, dining, wellness and event facilities. Its Indonesian properties serve both leisure and business travellers and typically operate restaurants, bars, banqueting venues, pools, spas and extensive guest services. Shangri-La places strong emphasis on service culture, colleague development, operational standards and responsible business practices. Working for the group can provide exposure to international hotel procedures, multicultural teams and luxury resort operations. Exact benefits vary by property and may include accommodation or housing support, meals, medical coverage, service charge, annual leave, travel-related privileges and assistance with local employment formalities.