Department: Management
Venue: Bokashi
This role is designed for a passionate fermentation expert who brings craft, sustainability, and quality to life at Bokashi. As Head Fermentation Specialist, you will lead the development and production of fermented goods using surplus and organic produce, uphold rigorous quality and food safety standards, and help shape Bokashi’s identity as a pioneer in sustainable, zero-waste culinary craft rooted in Japanese and Indonesian influences.
Requirements:
- Minimum 3–5 years of experience in fermentation, food production, or culinary roles with a focus on fermented products (e.g. miso, koji, tempeh, pickles, kombucha, vinegar)
- Strong knowledge of fermentation science, including microbial processes, food safety, and quality control
- Experience working with organic, seasonal, or surplus produce in a sustainable production setting is highly valued
- Familiarity with Japanese fermentation techniques and ingredients (koji, shoyu, miso, etc.) and/or Indonesian fermentation traditions (tempeh, tape, etc.)
- Ability to develop and refine recipes that balance quality, consistency, and creative use of local and international ingredients
- Strong understanding of food safety regulations, hygiene standards, and proper storage/handling practices
- Passion for sustainability, zero-waste practices, and reducing food waste through creative reuse
- Good leadership and communication skills to train and guide kitchen or production staff
- Able to work in a fast-paced environment with flexible schedules
- Willing to work occasional evenings, weekends, or holidays as production needs require
