Executive Chef

Shangri-La Hotels and Resorts; Jakarta Utara; On-site; IDR 600,000,000 - 1,200,000,000; Full time

Job summary

Shangri-La Hotels and Resorts seeks an Executive Culinary Director in Jakarta to lead all culinary operations across the hotel, ensuring quality products for guests and profitability while upholding the company’s image. You will direct training, planning, and coordination for the entire culinary department and oversee special projects from senior hotel management.

The ideal candidate has 8–10 years of culinary experience with 3–5 years in senior leadership roles, strong international cuisine and

Qualifications

• 8–10 years of culinary experience with 3–5 years in senior leadership.
• Strong expertise in international cuisine, menu development, and operations.
• Proven ability to lead, coach, and develop a diverse culinary team.
• Knowledge of food cost, budgeting, inventory control, and kitchen productivity.
• Excellent food safety knowledge including HACCP standards.
• Creative and passionate about culinary excellence and guest satisfaction.
• Strong leadership, communication, organizational and problem-solving skills.
• Ability to work in a fast-paced, multicultural environment.

Responsibilities

• Direct and coordinate all activities within the culinary department.
• Oversee training, supervision, and planning across all kitchen areas.
• Lead projects requested by Hotel Manager/Resident Manager and board.
• Ensure high-quality products for guests while securing profit margins.
• Maintain corporate image of the company at all times.

Skills

Leadership

Coaching

Menu development

Culinary operations

Food cost budgeting

Inventory control

HACCP

Communication

Problem-solving

Multicultural teamwork

Education

Culinary degree/diploma

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 culinary excellence and guest satisfaction.
• 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.