AYANA Hospitality

Global hospitality group developing iconic destinations

Chef de Cuisine - Macrobiotic

Culinary & Kitchen ProductionUpdated on Nov 12

Full-timeIndonesiaNo salary listedIn-person

About the Job

Requirements

A minimum of 2 years of experience in a culinary management position is required; specialization in Macrobiotic, Plant-Based, Wellness, or Health-Conscious Cuisine within a reputable luxury hotel, resort, or standalone restaurant is preferred.
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 is required.
Extensive knowledge of whole grains, seasonal vegetables, sea vegetables, legumes, and fermented foods, including miso, tempeh, and tofu, is required.
Proven experience developing and executing macrobiotic menus while maintaining high standards of food quality, creativity, nutritional balance, and presentation is required.
Strong knowledge of traditional macrobiotic cooking techniques and the ability to work with fresh, organic, locally sourced, and seasonal ingredients are required.
A good understanding of plant-based nutrition, dietary restrictions, and essential nutrient requirements, including Vitamin B12, Vitamin D, calcium, and iron, is required.
Leadership, communication, and team management skills, with the ability to train and develop colleagues in specialized culinary practices, are required.
Business acumen and a strong understanding of food cost control, menu engineering, inventory management, and kitchen operations are required.
Customer service skills and the ability to create memorable and personalized dining experiences for guests are required.
In-depth knowledge of food safety principles, HACCP standards, kitchen hygiene, and sanitation practices is required.
A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required.

Responsibilities

Oversee daily kitchen operations and ensure macrobiotic dishes are consistently prepared according to established recipes, quality standards, and presentation guidelines.
Develop innovative and seasonal macrobiotic menus based on Yin and Yang balance, using 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 by avoiding meat, poultry, dairy, eggs, refined sugars, artificial additives, and chemical preservatives.
Work 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, high-quality ingredients.
Lead, train, and develop kitchen colleagues in 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 nutritious and appealing.
Collaborate with other departments to accommodate guest dietary preferences and provide a wellness dining experience.
Contribute to the resort sustainability program through responsible sourcing, waste reduction, and sustainable culinary practices.

Desired Qualifications

HACCP certification is desirable.

Chef de Cuisine - Macrobiotic | AYANA BALI

AYANA Hospitality · Bali, Indonesia · Full-time · Posted 2026-11-12

Workplace: on_site

Department: AYANA Bali

Description

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

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About the Company

AYANA Hospitality

Global hospitality group developing iconic destinations

AYANA Hospitality designs and manages iconic travel destinations and voyages around the world. It creates resort properties and cruises that emphasize wellbeing, nourish the senses, and enrich the mind, pairing attentive service with thoughtful experiences. The company differentiates itself by prioritizing harmony with self, others, and nature, and by offering a “place of refuge” for every guest across its destinations. Its goal is to deliver exceptional service and meaningful inspiration through carefully crafted spaces and experiences that travelers can trust to refresh and uplift them.

Company size: 501-1,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Indonesia
Founded: 1996

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