Restoran Mango Chutney Hiring! Full Time Sous Chef in Selangor, Earn up to MYR 4,000 - Ricebowl

Responsibilities

Kitchen Operations

• Manage daily prep, mise en place, and service flow to keep the kitchen punctual and organised.
• Control inventory and assist with ordering so stock levels and food cost targets are met.

Menu & Food Quality

• Support menu planning and recipe standardisation to ensure consistent taste, portioning, and plating.
• Maintain food safety and hygiene standards, and ensure dishes meet our presentation and quality expectations.

Team Leadership & Training

• Supervise, schedule, and coach junior cooks to raise kitchen capability and service reliability.
• Lead during services, solve kitchen issues calmly, and help maintain a positive team culture.

Requirements

Qualifications & Experience

• Approximately 5 years of experience in professional kitchens, with prior sous chef or senior cook responsibilities.
• Culinary diploma or certificate preferred but not mandatory if experience demonstrates capability.

Hard Skills & Knowledge

• Strong culinary techniques, recipe development, and menu costing experience.
• Knowledge of food safety practices such as HACCP, inventory management, portion control, and basic POS familiarity.

Soft Skills & Qualities

• Clear communicator who can lead a small team and train others patiently.
• Calm under pressure, detail oriented, and committed to consistent food quality and service timing.

Ready to cook up something meaningful? Join our small, busy kitchen and bring flavour to every plate, working with us at Restoran Mango Chutney where we serve approachable Malaysian and fusion dishes that keep our regulars smiling.

As a Builder for the kitchen, you will help design menus, set kitchen standards, and scale our food operations so quality stays high as we grow our footprint.

Your Growth & Impact

• Develop a varied menu portfolio that strengthens your culinary CV and exposes you to Malaysian and fusion techniques.
• Sharpen leadership skills by running services and mentoring junior cooks in a hands-on environment.
• Grow practical business know-how through menu costing and inventory tasks that connect food to profitability.
• Build a reputation for consistent, well-executed dishes that open pathways to head chef or multi-outlet roles.