Chef — French Cuisine

Chef — French Cuisine

Gooseberry French Restaurant

Location: Uluwatu / Pecatu, Bali

Employment Type: Full-time

Hiring: Local hire only — No expatriate package

Language: Good English communication skills required​

About the Role

Gooseberry is looking for an experienced, hands-on Chef — French Cuisine to join our existing kitchen team.​

The successful candidate will bring complementary French culinary expertise, share the daily workload, and help maintain consistently high standards.​

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

During the first six months, the focus will be on:​

• Mastering our existing menus​

• Reinforcing recipe consistency​

• Supporting team training​

• Improving daily kitchen 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.​

• Follow management-approved recipes, ingredients, portions, and presentation standards.​

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.​

• Takes pride in consistent execution and supportive teamwork.​

• Comfortable working with an established menu and maintaining its standards.​

Selection Process

Shortlisted candidates should provide:​

• CV​

• Availability​

• Salary expectations​

• Relevant references​

The selection process will include a practical assessment using Gooseberry’s recipes and plating standards.