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, budgeting, purchasing, and team performance. Candidates are generally expected to have extensive experience as an Executive Chef or senior Sous Chef in a luxury hotel, resort, or large hospitality operation. Strong knowledge of international cuisine, food safety, HACCP, cost control, inventory management, and kitchen leadership is essential. The role requires creativity, commercial awareness, excellent organization, and the ability to coach a multicultural team. The successful candidate should maintain Shangri-La’s service standards, deliver consistent guest experiences, work closely with food and beverage leadership, and remain calm and effective during busy periods and major events.

About the employer

Shangri-La is an international luxury hospitality group founded in Asia and recognized for its refined service, welcoming atmosphere, and strong sense of place. The group operates hotels, resorts, residences, and related hospitality businesses across Asia, the Middle East, Europe, and other global markets. Its properties serve business travelers, leisure guests, families, and major events, with departments covering rooms, restaurants, wellness, banqueting, and guest experiences. Shangri-La places considerable emphasis on genuine hospitality, employee development, cultural awareness, and consistent operational standards. In Indonesia, its hotels serve both domestic and international visitors and often combine modern facilities with local culinary influences and regional character. An Executive Chef can expect a structured luxury-hotel environment, collaboration with senior leaders, and responsibility for maintaining high standards across multiple kitchens and dining outlets.