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 planning, food quality, kitchen performance, hygiene, budgeting, purchasing and team development. Candidates are generally expected to have extensive experience as an Executive Chef or senior chef in a luxury hotel, resort or high-volume restaurant, along with strong knowledge of international cuisine and food-safety standards. The role requires leadership, creativity, commercial awareness and the ability to maintain consistent standards during busy service periods. Excellent communication, coaching and cost-control skills are essential. Experience with luxury hospitality brands, multicultural teams and local Indonesian regulations would be advantageous. The successful candidate is expected to deliver memorable dining experiences while achieving guest satisfaction, profitability and Shangri-La brand standards.

About the employer

Shangri-La is a major luxury hospitality group founded in Asia and recognized for hotels, resorts and restaurants across the world. Its properties are known for attentive service, comfortable surroundings and strong emphasis on genuine Asian hospitality. The group operates in destinations throughout Asia, the Middle East, Europe, North America and other international markets, serving leisure, business and events guests. Shangri-La generally provides extensive training, structured career development and opportunities to work with multicultural teams. Culinary roles may involve managing several restaurants, banqueting operations, room service and specialty dining outlets, depending on the property. The company places importance on guest satisfaction, food quality, responsible operations and consistent brand standards. Exact benefits, reporting lines and responsibilities for an Executive Chef depend on the individual hotel and employment package.