Department: Culinary
Venue: Bokashi
This role is designed for a skilled and dedicated culinary professional who supports Bokashi’s philosophy of sustainability, transformation, and quality in daily kitchen operations. As Sous Chef, you will assist in leading kitchen operations, help execute health-forward menus that creatively use surplus and organic produce, and ensure consistent quality and craftsmanship rooted in a unique blend of Japanese and Indonesian influences.
Requirements:
- Proven culinary experience, at least in a Sous Chef role
- Strong experience supporting menu development, with a focus on health-forward, seasonal, or sustainability-driven concepts
- Familiarity with Japanese culinary techniques and ingredients (koji, miso, dashi, etc.) and/or Indonesian culinary traditions and local heritage ingredients
- Experience working with organic, surplus, or zero-waste produce, with a creative approach to minimizing food waste
- Strong knowledge of food safety, hygiene standards, and kitchen operational procedures
- Proven ability to train, guide, and supervise kitchen staff in the Head Chef’s absence
- Strong organizational skills to support multiple kitchen functions across cafe, teahouse, and retail offerings
- Good palate and ability to balance bold local flavours with refined international techniques
- Strong communication skills to collaborate with management, fermentation, and front-of-house teams
- Able to work in a fast-paced environment with flexible schedules
- Willing to work evenings, weekends, and holidays when required
