About this role
Job Title : Executive Chef
Location : AYANA Labuan Bajo (AYANA Komodo Waecicu Beach), Flores, Indonesia
Reports to: General Manager
Role Summary
Lead all culinary operations for a luxury, multi-outlet seaside resort, delivering world-class, guest-centric cuisine that showcases premium seafood and local Flores produce alongside international offerings. Drive quality, innovation, sustainability, food safety, and profitability across restaurants, bars, in-room dining, banqueting/weddings/MICE, and specialty Yacht and experiential dining.
Key Responsibilities
Culinary leadership: Define culinary vision, develop seasonal and destination-driven menus (Indonesian/Flores specialties, Japanese/seafood, Western, wellness/plant-based, kids, dietary needs). Operations excellence: Oversee daily kitchen operations, SOPs, HACCP/food safety, hygiene audits, equipment care, and preventive maintenance. Financial management: Budgeting, forecasting, menu engineering, product specs, supplier selection/negotiation, inventory and waste control to achieve targeted food and labor costs. Team leadership: Recruit, train, schedule, coach, and performance-manage a multi-outlet brigade; build local talent pipelines and succession plans. Guest experience: Ensure consistent taste, presentation, and speed; engage with guests and VIPs; respond to feedback; support PR/photo shoots and culinary storytelling. Events & banquets: Design and execute high-volume, premium events (weddings, MICE, beach/pier dinners, yacht charters) with flawless logistics and costing. Sustainability: Champion responsible sourcing (especially seafood), local partnerships, waste reduction, and plastic/energy/water stewardship aligned with AYANA standards. Compliance & risk: Maintain zero-critical nonconformities; ensure health, safety, and halal-friendly handling where applicable.
Key KPIs
Guest satisfaction/food OSAT and review scores Food and labor cost within budget; revenue and GOP targets Hygiene audit scores with zero critical issues Employee engagement, training completion, and retention Food waste reduction and sustainability goals
Work Conditions
Full-time, on-site leadership role; flexibility for weekends/holidays and peak event periods.
Requirements
8–10+ years in luxury 5-star resorts; 3+ years as Executive Chef or strong Executive Sous Chef in multi-outlet and banqueting environments. Proven expertise in Indonesian/Pan-Asian and Western cuisines; strong seafood and Japanese experience preferred. Track record in menu engineering, cost control, supplier management, HACCP/ISO-based systems. Inspirational people leader with excellent communication; fluent English (Bahasa Indonesia an advantage). Culinary degree/apprenticeship or equivalent. Benefits
Compensation & Financial
Competitive base salary Annual performance bonus tied to F&B KPIs and Revenue Tax handling/equalization (for expats) and full work-permit/visa sponsorship Comprehensive health insurance for self (and family, if applicable) Relocation package: flights, temporary housing, and shipping allowance
Lifestyle & Location
In-housing or housing allowance Home leave flights Duty meals, uniforms, and laundry provided Access to world-class diving and Komodo National Park Complimentary or discounted stays across AYANA properties; dining/spa/gym privilege Community engagement and CSR programs; volunteer days in conservation or local education
Career Growth & Brand
Leadership role in a flagship, luxury, multi-outlet resort with regional brand visibility Clear pathway to cluster/group roles or cross-property transfers (e.g., AYANA Bali/Jakarta)