Chef de Cuisine - Macrobiotic | AYANA BALI

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