Executive Chef - Bokashi Bali

LYD Group; Denpasar; On-site; IDR 600,000,000 - 1,200,000,000; Full time

Job summary

Bokashi Pererenan Bali is seeking an Executive Chef to lead the culinary team and own the venue's culinary vision, crafting menus with precision and health-forward, local organic ingredients from LYD Organic.

You will balance creativity with discipline, mentor a skilled kitchen team, ensure costs and hygiene standards, and drive sustainable sourcing while representing Bokashi's identity in Bali's hospitality scene.

Qualifications

• A distinguished culinary professional with a proven track record in executive or head chef roles.
• Strong menu development and seasonal menu concepts.
• Depth in food cost control, inventory, and kitchen budgeting.
• Commitment to food safety, HACCP, and high hygiene standards.
• Experience partnering with local organic producers.

Responsibilities

• Lead and inspire the kitchen team to deliver health-forward, locally sourced dishes.
• Develop menus, seasonal tasting experiences, and signature dishes.
• Oversee daily kitchen operations, prep, and service flow.
• Manage costs, wastage, and inventory with accurate forecasting.
• Establish SOPs, recipe standards, and quality checks.
• Recruit and mentor staff and plan career paths.
• Collaborate with General Manager, F&B, and Marketing on launches.

Skills

Culinary leadership

Menu development

Food cost control

Team leadership

Food safety HACCP

Supplier relations

Budgeting

Sustainable sourcing

Job description

Inspired by the Japanese wabi-sabi philosophy, Bokashi offers a casual dining experience built on quality and health-forward cuisine. Most of our produce comes from LYD Organic, our own organic farm in North Bali, which supplies our venues with local, sustainable ingredients.

The Role

As Executive Chef, you will lead the culinary team at Bokashi Pererenan and own the culinary vision for the venue. We are looking for a respected culinary leader with an established reputation and a well-documented track record of success. You will craft a menu defined by precision, thoughtful technique, and beautiful presentation, and develop a skilled, motivated kitchen team. You will balance creativity with operational discipline, delivering food that reflects our health-forward, sustainable philosophy while keeping costs, hygiene, and service standards firmly in check.

What You’ll Do

Culinary Leadership

• Develop and evolve a casual dining menu that reflects the Bokashi concept: refined, health-forward, and rooted in local and organic produce
• Create seasonal menus, tasting experiences, and signature dishes in line with guest preferences and market trends
• Maintain exceptional quality, plating, and flavor across every dish
• Represent the Bokashi culinary identity with credibility, in the industry, with guests, and with partners

Kitchen Operations & Cost Control

• Manage daily kitchen operations, prep, and service flow with a strong focus on detail and consistency
• Control food costs, wastage, and inventory through accurate costing, forecasting, ordering, and stock management
• Build strong relationships with suppliers and work closely with LYD Organic to maximize the use of farm-fresh ingredients
• Implement SOPs, recipe standards, and quality checklists to ensure consistency across shifts
• Recruit, train, and mentor the kitchen team, building a positive, respectful, and high-performing culture
• Plan rosters, manage performance, and create clear career pathways for team members
• Lead by example during service, maintaining calm and focus at all times

Food Safety & Standards

• Ensure full compliance with food safety, hygiene, and sanitation standards (HACCP or equivalent)
• Maintain a clean, organized, and well-maintained kitchen and equipment
• Support sustainable practices, including waste reduction and responsible sourcing
• Work closely with the General Manager, F&B, and Marketing teams on menu launches, special events, and promotions
• Respond to guest feedback and use it to keep improving

What We’re Looking For

• A distinguished culinary professional with a strong industry reputation and a verifiable track record as an Executive Chef or Head Chef in a casual dining, or chef-driven restaurant, ideally with a focus on fresh, healthy, or plant-forward cuisine
• Documented achievements that demonstrate your standing, such as notable venues led, successful openings, awards, recognition, or press features
• A strong culinary portfolio and the creativity to develop distinctive, refined menus
• Excellent technical skills, with a keen eye for detail, plating, and ingredient quality
• Solid knowledge of food costing, inventory control, and kitchen budgeting
• Strong leadership, communication, and team development skills
• In-depth knowledge of food safety and hygiene standards
• Passion for sustainability, local sourcing, and working with organic produce

How Success Is Measured

• Consistent food quality and guest satisfaction
• Food cost and wastage kept within target
• Full compliance with hygiene and safety standards
• Team retention, engagement, and skill development
• Successful menu innovation and strong sales performance

Why Join Us

• Lead the kitchen of a distinctive, health-forward concept with direct access to our own organic farm
• Work in a creative, people-first environment with real career growth within a growing hospitality group
• Be part of a respected group with a strong presence across Bali