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 standards, budgeting and team performance. Candidates are expected to have extensive experience as an Executive Chef or senior culinary leader in a luxury hotel or resort, preferably with an international brand. Strong knowledge of food safety, Indonesian and international cuisine, cost control, purchasing and menu engineering is required. The successful candidate should be creative, commercially aware and confident managing multicultural teams. Excellent leadership, communication and organizational skills are essential, together with the ability to maintain high guest-service standards, coach colleagues and operate effectively in a fast-paced resort environment.

About the employer

Shangri-La Hotels and Resorts is a leading luxury hospitality group founded in Hong Kong, with hotels and resorts across Asia, the Middle East, Europe, North America and other international markets. The company is recognized for warm Asian hospitality, high service standards and well-established properties in major cities and resort destinations. Shangri-La hotels typically offer several restaurants, extensive banqueting facilities, wellness services and professionally managed guest experiences. In Indonesia, the group has operated luxury properties serving leisure, business and events guests. Employees generally work in multicultural teams and receive exposure to international hotel practices, culinary standards and structured development programs. The company places strong emphasis on personalized service, operational excellence, guest satisfaction and maintaining a welcoming workplace culture.