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 generally expected to have substantial experience as an Executive Chef or senior culinary leader in a luxury hotel or international resort, preferably with Shangri-La or a comparable brand. Strong knowledge of international and local cuisine, food safety, cost control, HACCP, purchasing and kitchen administration is essential. The role requires creative leadership, excellent communication, staff coaching and the ability to maintain consistently high standards in a busy, multicultural environment. A culinary qualification and fluency in English are normally required; Indonesian language skills and local market experience may be advantageous.

About the employer

Shangri-La Hotels and Resorts is a Hong Kong-founded luxury hospitality group operating hotels, resorts and residences across Asia, the Middle East, Europe, North America and other international markets. The company is recognised for personalised Asian-inspired hospitality, strong service standards and upscale facilities including restaurants, spas, meeting venues and leisure experiences. Shangri-La properties typically employ multinational teams and place emphasis on guest satisfaction, employee development, responsible business practices and operational excellence. In Indonesia, the group has operated prominent city hotels and resort properties, serving business travellers, holidaymakers and event guests. An Executive Chef joining Shangri-La would usually work within a structured international brand environment, collaborating with hotel leadership, food and beverage teams, suppliers and culinary staff while delivering consistent quality and commercially successful dining experiences.