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, purchasing and cost control. Candidates should have extensive experience as an Executive Chef or senior culinary leader, ideally within a luxury hotel or international resort. Strong knowledge of international and local cuisine, food safety standards, budgeting, staff training and large-volume production is expected. The successful candidate should be creative, commercially minded, hands-on and confident managing multicultural teams. Excellent communication, leadership and organizational skills are essential, together with the ability to maintain Shangri-La’s service standards and consistently deliver high-quality guest experiences.

About the employer

Shangri-La is a global luxury hospitality group headquartered in Hong Kong, operating hotels, resorts and residences across Asia, the Middle East, Europe, North America and other international markets. The company is known for warm Asian-inspired hospitality, refined service and distinctive properties in city and resort destinations. Shangri-La hotels typically offer accommodation, restaurants, bars, wellness facilities, meeting spaces and leisure activities, with a strong focus on personalized guest experiences. In Indonesia, the group has operated prominent luxury properties in destinations such as Jakarta, Bali and other resort markets. Employees generally work in multicultural environments and receive opportunities to develop within an international hotel network. Benefits for senior roles may include accommodation or housing support, meals, medical coverage, travel-related privileges and performance incentives, although packages vary by property and contract.