Chef De Cuisine - Macrobiotic | Ayana Bali

Ayana Hospitality; Indonesia; On-site; IDR 450,000,000 - 750,000,000; Full time

Job summary

Ayana Hospitality in Bali seeks a Chef de Cuisine – Macrobiotic to lead macrobiotic culinary operations at one of its luxury Balinese properties. You will oversee daily kitchen activities, develop seasonal macrobiotic menus, and ensure nutritional balance and exceptional dining experiences for wellness-focused guests.

Ideal candidates have at least 2 years in culinary management with macrobiotic or plant-based cuisine, strong leadership, food safety expertise, and a passion for sustainable,

Qualifications

• Minimum of 2 years in culinary management focusing on macrobiotic, plant-based or wellness cuisines
• Strong understanding of macrobiotic dietary philosophy Yin and Yang balance in food selection and planning
• Extensive knowledge of whole grains, seasonal vegetables, sea vegetables, legumes, and fermented foods such as miso, tempeh, and tofu
• Proven experience developing macrobiotic menus while maintaining high standards of nutrition, balance and presentation
• Knowledge of traditional macrobiotic cooking techniques and sourcing organic, seasonal ingredients
• Understanding of plant-based nutrition, dietary restrictions, and essential nutrients
• Strong leadership, communication, and team-management skills
• Excellent business acumen with food cost control, menu engineering, inventory management
• HACCP knowledge; HACCP certification desirable
• 2-year degree in Culinary Arts or related major required

Responsibilities

• Oversee daily kitchen operations and ensure macrobiotic dishes meet recipes, quality and presentation standards
• Develop innovative seasonal macrobiotic menus based on Yin and Yang balance
• Emphasize whole grains, seasonal vegetables, sea vegetables, legumes and fermented products in offerings
• Apply macrobiotic cooking techniques while preserving nutritional integrity of ingredients
• Ensure adherence to macrobiotic dietary requirements and avoid prohibited ingredients
• Collaborate with Executive Chef to plan menus and manage kitchen operations
• Monitor food quality, portions, cost, and inventory to meet financial targets
• Establish relationships with farmers, organic suppliers, and vendors for quality ingredients
• Lead, train and develop kitchen staff to ensure consistent macrobiotic practice and hygiene
• Maintain awareness of nutritional balance and plant-based nutrient absorption
• Collaborate with other departments to cater to dietary preferences and wellness dining
• Contribute to resort sustainability through responsible sourcing and waste reduction

Skills

Macrobiotic cooking

Menu planning

Leadership

Food safety

Food cost control

Team development

Seasonal menus

Supplier relationships

Education

2-year culinary degree (Culinary Arts / Hotel & Restaurant Management)

Job description

Chef de Cuisine – Macrobiotic | AYANA BALI

Perusahaan : Ayana Hospitality | Jenis Pekerjaan : Full-Time | Indonesia

We are looking for a self-driven and passionate culinary talent for a Chef de Cuisine – Macrobiotic to join our Culinary team at one of Bali’s finest 5-star luxury resorts

Responsibilities:

• Oversee the daily kitchen operations and ensure all macrobiotic dishes are prepared consistently according to established recipes, quality standards, and presentation guidelines


• Develop innovative and seasonal macrobiotic menus based on the principles of Yin and Yang balance, utilizing fresh, natural, locally sourced, and organic ingredients


• Ensure menu offerings emphasize whole grains, seasonal vegetables, sea vegetables, legumes, and fermented products such as miso, tempeh, and tofu


• Apply authentic macrobiotic cooking techniques, including steaming, quick-boiling, pressing, and natural fermentation, while maintaining the nutritional integrity of ingredients


• Ensure strict adherence to macrobiotic dietary requirements, avoiding meat, poultry, dairy, eggs, refined sugars, artificial additives, and chemical preservatives


• Work closely with the Executive Chef and Culinary team to plan menus, review operational requirements, and ensure smooth kitchen operations


• Monitor food quality, portion control, food cost, and inventory to achieve departmental financial targets while minimizing waste


• Establish and maintain relationships with local farmers, organic suppliers, and vendors to ensure a consistent supply of fresh, seasonal, and high-quality ingredients


• Lead, train, and develop kitchen colleagues to ensure consistent execution of macrobiotic cooking principles, food safety, hygiene, and sanitation standards


• Maintain awareness of nutritional balance, plant-based nutrient absorption, and dietary requirements to ensure meals are both nutritious and appealing


• Collaborate with other departments to accommodate guest dietary preferences and provide an exceptional wellness dining experience


• Participate and contribute to the resort sustainability program through responsible sourcing, waste reduction, and sustainable culinary practices

Requirements:

• Minimum of 2 years of experience in a culinary management position, preferably specializing in Macrobiotic, Plant-Based, Wellness, or Health-Conscious Cuisine within a reputable luxury hotel, resort, or standalone restaurant


• A strong understanding of macrobiotic dietary philosophy, particularly the principles of Yin and Yang balance and their application in food selection, preparation, and menu planning


• Extensive knowledge of whole grains, seasonal vegetables, sea vegetables, legumes, and fermented foods, including miso, tempeh, and tofu


• Proven experience in developing and executing macrobiotic menus while maintaining high standards of food quality, creativity, nutritional balance, and presentation


• Strong knowledge of traditional macrobiotic cooking techniques and the ability to work with fresh, organic, locally sourced, and seasonal ingredients


• A good understanding of plant-based nutrition, dietary restrictions, and essential nutrient requirements, including Vitamin B12, Vitamin D, calcium, and iron


• Strong leadership, communication, and team management skills, with the ability to train and develop colleagues in specialized culinary practices


• Excellent business acumen with a strong understanding of food cost control, menu engineering, inventory management, and kitchen operations


• Excellent customer service skills and the ability to create memorable and personalized dining experiences for guests


• In-depth knowledge of food safety principles, HACCP standards, kitchen hygiene, and sanitation practices. HACCP certification is desirable


• A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required