Executive Personal Chef - Health Focused Chef (Western & Indonesian Cuisine)

Key Responsibilities:

• Design and prepare daily menus inspired by Central Javanese culinary traditions or Italian/Mediterranian with modern adaptations for Anti-inflammatory and gut-healing protocols, Gluten-free, low-sugar, and plant-forward options, Hormone-supportive and longevity-based diets.
• Reimagine classic dishes (e.g., Gudeg, Garang Asem, Soto Kudus, Nasi Liwet, Pecel) using premium, organic, and health-optimized ingredients without compromising authenticity.
• Integrate traditional herbal tonics (jamu), healing broths, fermented sides, and ancient grain varieties into regular meal cycles.
• Prepare globally inspired meals with a primary focus on Italian & Mediterranean Cuisine
• Incorporate wellness-forward cooking techniques (low-oil, steaming, fermenting, bone broth, ancient grains).
• Source premium, organic, and local ingredients—build a trusted network of suppliers and farmers.
• Prepare snacks, juices, tonics, and children's meals in alignment with the family's nutrition strategies.
• Collaborate with the in-house nutritionist and family medical team to develop seasonal food therapy strategies rooted in both Indonesian wellness philosophies and global health protocols.
• Maintain a well-organized kitchen with smart storage systems for fresh produce, spices, and medicinal herbs
• Source the best regional ingredients, support ethical producers, and when possible, build relationships with artisan suppliers or organic markets.
• Prepare food for family members across all ages, including children and elders, tailoring spice levels and textures to their needs.
• Travel with the family domestically or internationally to ensure continued quality and comfort through food.

Qualifications:

• Diploma/bachelor's degree in culinary or any related major.
• 5+ years of culinary experience with a strong foundation in Italian and Mediterranian, preferably have background also in Central Javanese cuisine; private household or luxury hospitality background preferred.
• Culinary education or training in Mediterranian and Indonesian regional cuisines; additional education in nutrition or wellness cooking is a plus.
• Expertise in Italian/Mediterranian and Traditional Indonesian ingredients and cooking techniques, Balancing flavors in line with health goals (e.g., low oil/salt/sugar without losing taste), Herbal and fermented preparations (jamu, asinan, tempeh, etc.)
• Strong knowledge of therapeutic diets (gluten-free, dairy-free, low FODMAP, keto-flex, vegan rotations, etc.).
• Up-to-date on food trends, health optimization, and Blue Zone cuisine principles.
• Proven ability to work closely and respectfully with wellness professionals such as nutritionists and physicians.
• High-level kitchen management, cleanliness, and ingredient organization.
• Warm and professional demeanor, with excellent communication skills.
• Able to drive a car and have a driving license (SIM A)