Macrobiotic Chef de Cuisine - Wellness Dining Leader

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

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,