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 management, cost control, hygiene, and team performance. Candidates are expected to have extensive experience as an Executive Chef or senior culinary leader, preferably in a luxury hotel or international resort. Strong knowledge of international and local cuisine, HACCP and food-safety standards, budgeting, purchasing, and kitchen technology is required. The role calls for proven leadership, creativity, commercial awareness, and the ability to train and motivate a multicultural team. Flexibility, excellent communication, and a hands-on approach are essential, particularly during busy service periods and major hotel events.

About the employer

Shangri-La is a leading luxury hospitality group founded in Asia and known for its hotels, resorts, and distinctive service culture. The group operates properties across Asia, the Middle East, Europe, Africa, North America, and Australia. Shangri-La hotels typically offer accommodation, dining, meetings, wellness, and leisure facilities, serving both international travelers and local guests. The company places strong emphasis on warm Asian hospitality, personalized guest experiences, operational excellence, and colleague development. Its Indonesian properties are associated with high-end urban and resort hospitality, with a focus on quality dining and professional service. Working for Shangri-La can provide exposure to international standards, multicultural teams, structured training, and career opportunities across the wider hotel network.