# Executive Chef | AYANA Komodo

> AYANA Hospitality · Komodo, Indonesia · — · Posted 2026-01-30

**Workplace:** on_site

**Department:** Culinary

## Description

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)

## Apply

[Apply at AYANA Hospitality](https://apply.workable.com/ayana/j/D5EC6DB2DD/apply)

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