Executive Chef

Responsibilities

• Lead all culinary operations for a luxury, multi-outlet seaside resort
• Define culinary vision and develop seasonal, destination-driven menus
• Oversee daily kitchen operations, SOPs, HACCP/food safety, and hygiene audits
• Manage budgeting, forecasting, menu engineering, and inventory control
• Recruit, train, and performance-manage a multi-outlet culinary brigade
• Design and execute high-volume premium events including weddings and yacht charters
• Champion responsible sourcing and sustainability initiatives

Requirements

• 8–10+ years in luxury 5-star resorts
• 3+ years as Executive Chef or strong Executive Sous Chef in multi-outlet environments
• Proven expertise in Indonesian/Pan-Asian and Western cuisines
• Strong seafood and Japanese culinary experience preferred
• Track record in menu engineering, cost control, and HACCP/ISO-based systems
• Fluent English; Bahasa Indonesia is an advantage
• Culinary degree or apprenticeship

Benefits

• Competitive base salary and annual performance bonus
• Tax handling/equalization and full work-permit/visa sponsorship
• Comprehensive health insurance
• Relocation package including flights, temporary housing, and shipping allowance
• In-housing or housing allowance and home leave flights
• Duty meals, uniforms, and laundry provided
• Complimentary or discounted stays across AYANA properties

About the Company

AYANA is a luxury hospitality brand operating flagship resorts, including high-end destinations like AYANA Komodo Waecicu Beach.