Malay Cuisine Chef (Mandarin Speaker) at Sperton Malaysia

Subang Jaya City Council, Selangor, Malaysia -

Full Time

Start Date

Immediate

Expiry Date

25 Jun, 26

Salary

0.0

Posted On

27 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Malay Cuisine, Mandarin Speaking, Menu Development, Kitchen Supervision, Food Quality Control, Stock Management, Health and Safety Compliance, Cost Control, Traditional Techniques, Contemporary Appeal, Training

Industry

Staffing and Recruiting

Description

Location: Johor Bahru, Johor (on-site) Compensation: Competitive, commensurate with experience; benefits and gratuities as applicable About the Employer We are a dynamic hospitality group specialising in authentic Southeast Asian dining experiences. Our venues celebrate traditional Malay cuisine with contemporary techniques, prioritising fresh ingredients, sustainable sourcing and memorable guest service. We operate in multicultural environments and seek team members who bring culinary skill, creativity and respect for regional food heritage. Role Overview We are recruiting an experienced Malay Cuisine Chef who is fluent in Mandarin to join our culinary team. The successful candidate will develop and execute menus rooted in Malay culinary traditions, oversee daily kitchen operations, and collaborate with front-of-house teams to deliver consistent, high-quality dining experiences. This role is open to candidates seeking a leadership position with opportunities for menu development and training. Key Responsibilities Prepare and cook a range of Malay dishes, including classic mains, sambals, rendangs, curries, kuih and rice-based specialties Develop, test and refine menu items that balance authenticity with contemporary appeal Supervise and train kitchen staff, ensuring clear communication (Mandarin proficiency required for portions of the team) Maintain consistent food quality, portion control and presentation standards Manage stock levels, place orders and monitor ingredient freshness and waste Ensure compliance with health, safety and sanitation regulations Collaborate with management on seasonal menus, specials and cost control measures Contribute to a positive, inclusive kitchen culture and support continuous improvement Required Qualifications Minimum 3–5 years' professional experience cooking Malay or Southeast Asian cuisine in a commercial kitchen Ability to read, speak and communicate effectively in Mandarin (verbal and basic written) Strong knowledge of Malay flavour profiles, traditional techniques and staple ingredients Experience supervising kitchen teams and providing practical training Solid understanding of food safety standards and kitchen hygiene Reliable time management and ability to perform in a fast-paced service environment Must be Malaysian candidate Preferred Qualifications Formal culinary qualification or recognised apprenticeship Experience in menu development and cost control Familiarity with halal preparation and certification processes Ability to communicate in additional languages relevant to the location (e.g., Malay, English) Experience working in multi-outlet or high-volume kitchens What We Offer Competitive salary and tip sharing as applicable Opportunities for professional development and menu creativity Supportive team environment with clear career progression Meals on duty and staff discounts Respect for cultural food traditions and an inclusive workplace How to Apply Please submit a CV detailing relevant kitchen experience, a short cover letter (in English or Mandarin) outlining your approach to Malay cuisine, and sample menu items or dish descriptions you have developed. Shortlisted candidates will be invited for a practical cook test and interview. Equal opportunity employer: We welcome applications from all qualified candidates regardless of gender, ethnicity, religion or background.

Responsibilities

The chef will be responsible for preparing and cooking a range of traditional Malay dishes, developing and refining authentic yet contemporary menu items, and overseeing daily kitchen operations. This role also involves supervising and training kitchen staff, ensuring consistent quality, and managing inventory.