Head chef – french cuisine

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.

Cook / commis

Job summary

The Commis Chef supports the kitchen team by performing basic cooking tasks, preparing ingredients, and ensuring that the kitchen operates efficiently. This role is ideal for someone looking to start a career in culinary arts, providing a solid foundation for learning advanced cooking techniques and kitchen management

Qualifications

• High school diploma or equivalent preferred.
• Culinary school 1-2 year degree
• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.

Key responsibilities

• Prepare mise en place in every section. (Mempersiapkan bahan dan peralatan untuk memasak disetiap sectionyang ditugaskan)
• Doing cutting, cleaning, storage and cooking the food ingredient in proper way. (Melakukan pemotongan, pembersihan, penyimpanan dan pemasakan bahan makanan dengan cara yang benar.)
• Prepare awesome meals for our customers. ( Menyiapkan hidangan yang baik dan berkwalitas kepada tamu)
• Weigh, measure, mix and prep ingredients according to recipes. ( Selalu mengukur, menimbang semua persiapan bahan sesuai standar resep)
• Has a good knowledge about cooking term such as : Steam, grill, boil, bake, or fry meats, fish, vegetable and other ingredients. (Memiliki pengetahuan tentang cara memasak, seperti mengukus,panggang,menggoreng baik itu ikan,dagingsayur maupun bahan lainnya)
• Has ability to Check food and ingredients for freshness. (Kemampuan Mengecek semua bahan makanan atau makanan yang masih segar
• Arrange and garnish dishes. (Menata dan menyediakan hiasan makanan)
• Work well under pressure and within the time limit. (Bekerja dibawah tekanan dalam batas waktu tertentu)
• Ensure that kitchen area, equipment, and utensil are cleaned. (Meyakinkan semua areal dapur , peralatan selalu bersih dan rapi.)

Benefits

• Basic salary : 4jt – 4,5jt.
• Service charge.
• BPJS kesehatan & BPJS TK , PPH 21 cover by Company.
• THR.

Waiter/waitress senior

Qualifications

• Female/ Male
• At least 1 year in the same field.
• Good English language skills in communicate.
• Able to work in a team.
• Available to work at Labuan Sait, Uluwatu, Bali.
• Join Immediately.
• ⁠domicile in Bali.
• We do not conduct online interviews; applicants are required to come in person.

Benefits

• Competitive salary.
• Service Charge.
• ⁠BPJS & Tax ( PPh 21 ) cover by company.
• ⁠THR.

Waiter/waitress junior

Qualifications

• Female/ Male
• At least 1 year in the same field.
• Good English language skills in communicate.
• Able to work in a team.
• Available to work at Labuan Sait, Uluwatu, Bali.
• Join Immediately.
• ⁠domicile in Bali.
• We do not conduct online interviews; applicants are required to come in person.

Benefits

• Competitive salary.
• Service Charge.
• ⁠BPJS & Tax ( PPh 21 ) cover by company.
• ⁠THR.

Cook

A high-volume, premium French dining establishment celebrated for its vibrant atmosphere and exceptional culinary execution. We are looking for an energetic, highly organised second-in-command to bridge culinary strategy and daily kitchen execution.

Key responsibilities

• Operational execution: Oversee daily food preparation and assigned kitchen duties to ensure all work meets the restaurant’s standards and quality requirements.
• Daily task management: Follow and implement instructions and recommendations from immediate superiors to ensure daily kitchen tasks are completed efficiently and according to established standards.
• Team coordinator: Coordinate daily tasks and kitchen activities with the Junior Sous Chef to ensure smooth and efficient operations.
• Team supervision: Supervise and provide guidance to 2nd Cooks and 3rd Cooks, ensuring that assigned duties are completed properly and according to kitchen standards.
• Production & quality control: Estimate daily production requirements and monitor the quality of raw and cooked food products to ensure consistency and compliance with established standards.

The profile

• High school or, formal culinary training or associate degree in culinary arts preferred.
• Minimum 2-4 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred.
• Ability to communicate clearly with managers, kitchen and dining room employees.
• Safe Food Handling Certification.
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions.
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs.
• Hard work, loyalty, understand to maintain the food cost.

What we offer

• Highly competitive salary, negotiable on contract status.
• Performance bonuses and service charge distribution.
• BPJS healthcare, duty meals and uniform.
• A clear pathway to an Executive Chef role.

Chef french cuisine

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.

Bar staff

Qualifications

• Female/male.
• At least 1 year in the same field.
• Good English language skills in communicate.
• Able to work in a team.
• Well-groomed and professional appearance.
• Available to work at Labuan Sait, Uluwatu, Bali.
• Join Immediately.
• domicile in Bali.
• ⁠we do not conduct online interviews, applicants are required to come in person.

Benefits

• Competitive salary, based on position and experience.
• ⁠Service charge.
• ⁠BPJS & Tax ( PPh 21 ) cover by company.
• THR.

Receiving staff

Kualifikasi

• Pendidikan minimal SMA/SMK sederajat.
• Memiliki pengalaman minimal 1 tahun sebagai Receiving Staff, Storekeeper, atau posisi terkait (lebih disukai di bidang F&B/Restaurant).
• Mampu menerima, memeriksa, dan mencocokkan barang yang datang dengan Purchase Order (PO) dan Delivery Order (DO).
• Teliti dalam menghitung jumlah dan memeriksa kualitas barang.
• Mampu mengoperasikan komputer (Microsoft Excel menjadi nilai tambah).
• Jujur, disiplin, bertanggung jawab, dan memiliki komunikasi yang baik.
• Mampu bekerja secara tim maupun mandiri.
• Bersedia bekerja dengan sistem shift.
• Mampu melakukan pekerjaan yang melibatkan aktivitas fisik, termasuk mengangkat dan memindahkan barang.

Benefits

• Gaji kompetitif.
• Tunjangan Transport
• BPJS Kesehatan & BPJS Ketenagakerjaan ditanggung perusahaan.
• PPh 21 ditanggung perusahaan.

Driver / sopir

Kami sedang mencari kandidat yang bertanggung jawab, disiplin, dan memiliki kemampuan mengemudi yang baik untuk bergabung bersama tim kami.

Kualifikasi

• Pria, usia maksimal 45 tahun.
• Memiliki SIM A yang masih berlaku.
• Pengalaman minimal 2 tahun sebagai sopir pribadi, sopir perusahaan, atau posisi serupa.
• Memahami area dan rute perjalanan dengan baik.
• Mampu berkomunikasi dalam Bahasa Inggris dasar hingga menengah.
• Memiliki kemampuan komunikasi dan pelayanan yang baik, terutama saat berinteraksi dengan tamu atau manajemen.
• Memiliki catatan berkendara yang baik dan bebas dari pelanggaran berat.
• Berpenampilan rapi, jujur, disiplin, dan bertanggung jawab.
• Mampu bekerja fleksibel sesuai kebutuhan operasional perusahaan.
• Berdomisili di Bali.

Tanggung jawab

• Mengantar dan menjemput Owner , atau tamu, sesuai kebutuhan perusahaan.
• Memastikan kendaraan dalam kondisi bersih, aman, dan layak digunakan.
• Melakukan pengecekan rutin kendaraan serta melaporkan kebutuhan perawatan atau perbaikan.
• Mematuhi peraturan lalu lintas dan menjaga keselamatan selama berkendara.
• Membantu pengiriman atau pengambilan dokumen/barang perusahaan apabila diperlukan.
• Menjaga kerahasiaan informasi perusahaan dan penumpang.

Benefits

• Gaji kompetitif 6.000.000 – 6.500.000
• BPJS Kesehatan dan Ketenagakerjaan.
• Tunjangan transportasi
• Lingkungan kerja yang profesional dan nyaman.
• Kesempatan berkembang bersama perusahaan.

Maitre d’hotel / restaurant manager

About us

Join a prestigious and dynamic team at the heart of Uluwatu, Bali’s luxury hospitality scene. We deliver an unparalleled French dining experience in an upscale environment. We are looking for a passionate professional to lead our front-of-house team in close collaboration with our Culinary Director and Executive Chef.

Key responsibilities

• Operations: Oversee daily restaurant operations to guarantee an excellent guest experience.
• Leadership: Train, manage, and motivate a multicultural team of servers, hosts, and bartenders.
• Guest Relations: Greet VIP guests, manage feedback, manage complain and ensure maximum customer satisfaction.
• Financials: Achieve sales targets, manage inventory, and monitor daily operational costs.

Requirements

• Proven experience as a Maitre D’hotel, Restaurant Manager, or F&B Supervisor.
• Prior experience in 4-5 star hotels or high-end restaurants preferred.
• Fluent in English (knowledge of other languages, French is a strong plus).
• Excellent communication and diplomatic problem-solving skills.
• Ability to work in a fast-paced environment with flexible shifts.

Benefits

• Competitive salary: IDR 15,000,000 – IDR 20,000,000 per month (based on experience).
• Standard benefits (BPJS healthcare, duty meals, service charge allowance).
• Career development opportunities within a growing hospitality group.

Note

• Kindly note that online interviews will not be conducted.