Department: Culinary
Venue: Bokashi
This role is designed for a creative and purpose-driven culinary leader who brings Bokashi’s philosophy of sustainability, transformation, and quality to life through food. As Head Chef, you will lead kitchen operations, develop health-forward menus that creatively use surplus and organic produce, and uphold the highest standards of taste and craftsmanship rooted in a unique blend of Japanese and Indonesian influences.
Requirements:
- Proven culinary experience, including at least in a Head Chef or Senior Sous Chef role
- Strong experience in 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
- Familiarity 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 procedure
- Proven leadership skills with experience training, mentoring, and managing kitchen staff
- Strong organizational skills to manage multiple kitchen functions across cafe, teahouse, and retail offerings
- Excellent 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
