Job description for HEAD CHEF — FRENCH CUISINE at Gooseberry Restaurant
HEAD CHEF — FRENCH CUISINE
Gooseberry French Restaurant – 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 a premium French restaurant serving breakfast, brunch, lunch, afternoon tea, and dinner. The Head Chef will take full responsibility for the kitchen team, daily operations, execution, and maintaining consistently high culinary standards.
The menus are developed by the Research & Development Chef, with precise standards for preparation, cooking, portioning, and presentation.
Initial Priorities
• Master and maintain the existing menus and recipes
• Take ownership of the kitchen team and daily operations
• Ensure recipe consistency and quality
• Improve daily kitchen organisation
• Manage ordering and food cost control
• New dish development is not part of the initial brief
• Over time, contribute ideas and testing alongside the R&D Chef
Key Responsibilities
Leadership & Team Management
• 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 team performance and attendance
• Coordinate effectively with the R&D Chef, pastry team, and Front of House
Kitchen Execution & Standards
• Master approved recipes, ingredient specifications, preparation methods, cooking times, yields, portions, and plating
• Ensure 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 & Cost Control
• Manage supplier ordering, deliveries, and receiving quality
• Control stock levels, rotation, production quantities, and waste
• Monitor food costs and keep recipe costing up to date
Hygiene & Safety
• Enforce strict hygiene, food storage, and allergen procedures across the kitchen
• Ensure any changes to recipes, ingredients, portions, or presentation receive management approval
Candidate Profile
• Proven experience as Head Chef, Chef de Cuisine, or Executive Sous Chef in a quality French/European restaurant or five-star hotel
• Strong classical French culinary training, including stocks, sauces, emulsions, braising, confit, and meat & fish cookery
• Confident handling premium and dry-aged beef cuts, including precise doneness, resting, and finishing
• Proven experience in supplier management, ordering, stock control, and food cost management
• Experience in menu development is a strong advantage
• Natural leader who is 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
• Strong attention to detail and pride in consistent execution
• Able to grow into a broader culinary role over time
Selection Process
Shortlisted candidates are required to provide:
• CV
• Availability
• Salary expectations
• Relevant references
The selection process will include:
• Interview
• Practical assessment using Gooseberry's recipes and plating standards
• Short creative exercise
