Chef jobs 2026

We are looking for an experienced Head Chef with strong French culinary expertise to take full charge of our kitchen team and daily operations, and to maintain consistently high standards across every service.

Initial priorities

The first priority is to master our existing menus, take ownership of the kitchen team, reinforce recipe consistency and bring structure to daily organisation, ordering and cost control. New dish development is not part of the initial brief. Over time, the Head Chef will contribute ideas and testing alongside the R&D chef.

Key responsibilities

Leadership and team

• Lead, schedule and manage the full kitchen team across all services.
• Train, coach and assess cooks through practical demonstrations and constructive feedback.
• Build a stable, disciplined and motivated team; manage performance and attendance.
• Coordinate effectively with the R&D chef, the pastry team and front of house.

Execution and standards

• Master approved recipes, ingredient specifications, preparation methods, cooking times, yields, portions and plating.
• Guarantee that every dish is reproduced accurately and consistently during service.
• Check mise en place, seasoning, cooking accuracy and presentation at the pass.
• Anticipate shortages, preparation delays and quality issues.
• Maintain accurate recipe documentation and clear shift handovers.

Purchasing and cost control

• Manage supplier ordering, deliveries and receiving quality.
• Control stock levels, rotation, production quantities and waste.
• Monitor food cost and keep recipe costing up to date.

Hygiene and safety

• Enforce strict hygiene, food storage and allergen procedures across the kitchen.

Any changes to recipes, ingredients, portions or presentation require management approval.

Candidate profile

• Proven experience as Head Chef, Chef de Cuisine or Executive Sous Chef in a quality French or European restaurant, or in a five-star hotel.
• Strong classical French training: stocks, sauces, emulsions, braising, confit, and meat and fish cookery.
• Confidence handling premium and dry-aged beef cuts, including precise doneness, resting and finishing.
• Proven experience in supplier management, ordering, stock and food cost control.
• Experience in menu development is a strong advantage.
• A natural leader: calm, organised, proactive and respected by the team.
• Comfortable following an established culinary direction and accepting feedback from management.
• Good English communication skills, including the ability to understand recipes, write reports and communicate clearly with management.

Please prioritise candidates who combine strong leadership with pride in consistent execution, and who have the depth of French skill to grow into a broader culinary role over time.

Selection process

Please provide shortlisted candidates' CVs, availability, salary expectations and relevant references.

Selection will include an interview and a practical assessment using Gooseberry's recipes and plating standards, plus a short creative exercise.

Qualifications

• Have experience in this field.
• Honest, responsible, and disciplined.
• Available to join immediately.

Requirements

• Minimum 1–2 years of experience in a professional kitchen.
• Experience with Western cuisine, preferably in a high-end or upscale restaurant.
• Good understanding of basic cooking techniques and food preparation.
• Able to follow recipes, portioning, and chef instructions accurately.
• Knowledge of food hygiene and kitchen safety.
• Good attitude, discipline, and willingness to learn.
• Able to work efficiently in a fast-paced kitchen.

Western High-End Cuisine

Requirements

• Minimum 3 years of relevant experience in catering, events, or banquet kitchens.
• Strong experience handling private dinners, weddings, corporate events, and large-scale functions.
• Experienced in preparing and coordinating food production for 100–250 guests.
• Good knowledge of Western/high-end cuisine and event menu execution.
• Able to manage kitchen preparation, production, timing, and food quality during events.
• Strong organizational and coordination skills.
• Able to work flexible hours, including weekends and public holidays.
• Team player with the ability to work under pressure.

Private Dining, Events & Weddings – 100–250 Pax

Qualifications

• Have experience in this field.
• Honest, responsible, and disciplined.
• Available join immediately.

Placement

• Café Renon area, (jl. tantular barat no.50, sumerta, kec. denpasar tim., kota denpasar)

Passionate individuals who embody the warmth of island hospitality and the pursuit of excellence in food, drink, and service.

Qualifications

• Min 1-2 years of experience in the same position.
• Strong leadership skills.
• Open-minded, proactive, innovative and a team player.
• Fast Learner with the ability to adapt quickly.
• Available to join immediately.

Key Requirements

• Strong passion for product quality, consistency & culinary excellence.
• Excellent cooking skills and technical knowledge in relevant cuisine.
• Strong team player with a positive attitude and good communication skills.
• Able to maintain food safety and hygiene standards at all times.

We are hiring:

• Chef

Requirements:

• Minimum 2 years experience
• Experience in cafe/restaurant
• Good cooking skills
• Able to work in a busy kitchen
• Clean, organized & responsible
• Good teamwork & communication
• Able to follow recipes and food standards

If you're passionate about cooking and ready to work in a fast-paced kitchen, we'd love to hear from you. Send us your application today!

Apply via WhatsApp:

• +62 857-3844-3385
• +62 813-3793-786

Kualifikasi

• Pria / Wanita, usia maksimal 35/40 tahun.
• Pendidikan minimal D3 / S1 / SMK Perhotelan, Tata Boga, atau Seni Kuliner (Culinary Arts).
• Pengalaman minimal 2–3 tahun sebagai Sous Chef atau Senior Chef de Partie di restoran / hotel.
• Memiliki pemahaman yang kuat tentang teknik memasak, manajemen dapur, food safety, dan standar HACCP.
• Menguasai pembuatan menu, cost control, dan pengelolaan inventory dapur.
• Memiliki jiwa kepemimpinan (leadership), manajemen tim, dan komunikasi yang baik.
• Mampu bekerja secara efektif di bawah tekanan dan lingkungan kerja yang serba cepat.
• Bersedia bekerja shift, akhir pekan (weekend), dan hari libur nasional.

Qualifications

• Minimum 4 years of experience as a CDP.
• Good knowledge of food preparation and kitchen operations.
• Able to maintain food quality and hygiene.
• Team player with a positive attitude.
• Willing to work shifts.

Qualifications

• Minimum 2-3 years of experience in a similar position
• Experience in à la carte, buffet, banquet, and event operations.
• Strong knowledge of cooking techniques and food preparation.
• Knowledge of food safety, hygiene, sanitation, and HACCP standards. Strong leadership and teamwork skills.
• Responsible, disciplined, and highly motivated.
• Good communication and interpersonal skills.

We are recruiting a Chef — French Cuisine for Gooseberry French Restaurant in Uluwatu / Pecatu, Bali.

We are looking for an experienced, hands-on chef who can bring complementary French culinary expertise to our existing team, share the daily workload, and help maintain consistently high standards.

About the restaurant and role

Gooseberry is a premium French restaurant serving breakfast, brunch, lunch, afternoon tea, and dinner. Our menus are carefully developed, with precise expectations for preparation, cooking, portioning, and presentation.

The incoming chef will work alongside our existing chef, who remains the kitchen’s main point of reference. Respect for this working relationship and the established team is essential.

The role focuses on practical culinary expertise, daily execution, and team support.

Initial priorities

For the first six months, the focus will be on mastering our existing menus, reinforcing recipe consistency, supporting training, and improving daily organisation. New dish development is not part of the initial brief.

Key responsibilities

• Master approved recipes, ingredient specifications, preparation methods, cooking times, yields, portions, and plating.
• Reproduce dishes accurately and consistently during service.
• Check mise en place, seasoning, cooking accuracy, and presentation.
• Coordinate preparation and service responsibilities with the existing chef.
• Support colleagues through practical demonstrations, patient coaching, and constructive feedback.
• Anticipate shortages, preparation delays, and quality issues.
• Maintain accurate recipe documentation and clear shift handovers.
• Monitor ingredient quality, stock rotation, production quantities, and waste.
• Maintain strict hygiene, food storage, and allergen procedures.
• Coordinate effectively with pastry and front-of-house teams.

Any changes to recipes, ingredients, portions, or presentation require management approval.

Candidate profile

• Proven experience cooking French cuisine in a quality restaurant.
• Strong practical knowledge of stocks, sauces, emulsions, braising, confit, and meat and fish cookery.
• Confidence handling premium beef cuts, including precise doneness, resting, and finishing.
• Experience following detailed recipes and helping colleagues reproduce them.
• Positive, calm, organised, and proactive.
• Comfortable joining an established team, accepting feedback, and following an existing culinary direction.
• Good English communication skills, including the ability to understand recipes and communicate clearly with management.