Executive Chef

Shangri-La Group; Indonesia; On-site; IDR 1,200,000,000 - 2,000,000,000; Full time

Job summary

Shangri-La Jakarta seeks an experienced culinary leader to direct and oversee all kitchen operations, drive menu development, and uphold the hotel's culinary standards. You will mentor a diverse team, manage food cost and HACCP compliance, and collaborate with hotel management to deliver exceptional guest experiences.

The role requires 8–10 years of culinary experience, including senior leadership, and a culinary degree.

Qualifications

• Minimum 8–10 years of culinary experience with 3–5 years in a senior culinary leadership role.
• Strong expertise in international cuisine, menu development, and culinary operations.
• Proven ability to lead, coach, and develop a diverse culinary team.
• Strong knowledge of food cost, budgeting, inventory control, and kitchen productivity.
• Excellent understanding of food safety, hygiene and HACCP standards.
• Culinary degree/diploma or equivalent qualification is preferred.
• Fluent in English.

Responsibilities

• Direct training, supervising, planning and coordinating all areas within the culinary department.
• Oversee projects requested by Hotel Manager/Resident Manager and board.
• Ensure quality product for guests and secure profit margins while maintaining corporate image.

Skills

leadership

communication

organization

problem-solving

multicultural teamwork

English fluency

Education

Culinary degree/diploma

Job description

Job Description

Complete responsibility for directing training supervising, planning, coordinating, of all areas within the culinary department including any projects requested by the Hotel Manager / Resident Manager of the hotel and its board; ensuring a quality product for our guests, and secure profit margins while maintaining the Corporate image of the Company at all times.

Shangri-La Jakarta

Job Description

Complete responsibility for directing training supervising, planning, coordinating, of all areas within the culinary department including any projects requested by the Hotel Manager / Resident Manager of the hotel and its board; ensuring a quality product for our guests, and secure profit margins while maintaining the Corporate image of the Company at all times.

Job Requirement

• Minimum 8–10 years of culinary experience, with 3–5 years in a senior culinary leadership role, preferably within a luxury hotel or upscale hospitality environment.
• Strong expertise in international cuisine, menu development, and culinary operations.
• Proven ability to lead, coach, and develop a diverse culinary team.
• Strong knowledge of food cost, budgeting, inventory control, and kitchen productivity.
• Excellent understanding of food safety, hygiene and HACCP standards.
• Creative, innovative, and passionate about creative high topping.?? The text ambiguous ???
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to work effectively in a fast-paced and multicultural environment.
• Culinary degree/diploma or equivalent qualification is preferred.
• Fluent in English.