Gooseberry Restaurant jobs 2026

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.

A high-volume, premium French dining establishment celebrated for its vibrant atmosphere and exceptional culinary execution. We are looking for an energetic, highly organised Chef de Cuisine to run daily kitchen operations, lead our line cooks and hold consistency under the guidance of our Executive Chef.

Key responsibilities

Daily operations

• Oversee execution of the menu — every dish to standard for flavour, temperature and presentation.

Kitchen supervision

• Direct, schedule and supervise kitchen staff through prep and service.

Quality & inventory

• Monitor freshness, manage stock rotation, minimise waste and order daily from local suppliers.

Staff training

• Regular training on technique, plating style and food-safety protocol.

Hygiene compliance

• Immaculate cleanliness in every section, strictly enforcing HACCP and safety guidelines.

The profile

• 2–3 years as Chef de Cuisine or strong Sous Chef in a busy, high-end restaurant or beach club.
• Advanced technical skills, modern cooking trends and flavour pairing.
• Strong leadership and clear communication through peak rush.
• Proficient English with management and front-of-house.
• Hands-on — willing to work the pass alongside the line.

What we offer

• Competitive salary, based on experience.
• Share of service charge and performance bonuses.
• BPJS healthcare and duty meals.
• Clear career-growth opportunities.

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.