Sous Chef

Savor Of Life; Kuala Lumpur; On-site; MYR 67,000 - 100,000; Full time

Benefits offered by this job

Competitive salary

Training & mentorship

Opportunity to expand vegan bakery/pie

Job summary

Savor Of Life is a plant-based restaurant and wellness business based in Kuala Lumpur, seeking a passionate Sous Chef to support the Executive Chef and lead a plant-based kitchen.

You will craft 100% plant-based menus, mentor staff, and ensure top quality, safety, and cost control across all dishes. Baking skills and prior plant-based experience are a bonus as the team grows this concept.

Qualifications

• Proven experience as a Sous Chef or senior Chef de Partie, plant-based or traditional kitchens.
• Culinary degree/diploma or equivalent hands‑on experience.
• Strong culinary fundamentals — technique, flavor-building, and menu execution.
• Genuine curiosity and enthusiasm about plant-based cooking, with willingness to learn new ingredients and methods on the job.

Responsibilities

• Assist the Executive Chef in developing and executing 100% plant-based menus, recipes, and daily prep.
• Supervise and coordinate kitchen staff during service, ensuring smooth workflow.
• Maintain consistent quality, flavor, and presentation across all plant-based dishes.
• Source and manage inventory of fresh produce, plant proteins (tofu, tempeh, seitan, legumes), and specialty vegan ingredients.
• Ensure full compliance with food safety, hygiene, and sanitation standards, including strict avoidance of cross-contamination with animal products.
• Train, mentor, and support junior kitchen staff on plant-based techniques and ingredient substitutions.
• Step in for the Executive Chef when needed, overseeing full kitchen operations.
• Develop and refine recipes, including seasonal, plant-based specialty items and vegan alternatives to classic dishes.
• Monitor kitchen equipment and report maintenance needs.
• Manage costing and portion control to support budget targets.

Skills

Plant-based cooking

Menu development

Staff supervision

Food safety

Cost control

Leadership

Education

Culinary degree

Job description

Jora Malaysia will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

Savor Of Life is a plant-based restaurant and health & wellness business focused on making healthy, wholesome living practical and enjoyable. Beyond our restaurant, we operate health programs, catering, events, e-commerce, and community initiatives.

About the Role

We're looking for a passionate and skilled Sous Chef to support the Executive Chef in running our plant-based kitchen. You'll bring strong technical cooking skills, creativity with vegetables, grains, and plant proteins, and ideally some baking know-how — particularly with plant-based bread and pizza dough. Prior plant-based experience is a bonus, not a requirement — we're just as interested in talented chefs from traditional kitchens who are excited to explore and grow into plant-based cooking.

Key Responsibilities

• Assist the Executive Chef in developing and executing 100% plant-based menus, recipes, and daily prep
• Supervise and coordinate kitchen staff during service, ensuring smooth workflow
• Maintain consistent quality, flavor, and presentation across all plant-based dishes
• Source and manage inventory of fresh produce, plant proteins (tofu, tempeh, seitan, legumes), and specialty vegan ingredients
• Ensure full compliance with food safety, hygiene, and sanitation standards, including strict avoidance of cross-contamination with animal products
• Train, mentor, and support junior kitchen staff on plant-based techniques and ingredient substitutions
• Step in for the Executive Chef when needed, overseeing full kitchen operations
• Develop and refine recipes, including seasonal, plant-based specialty items and vegan alternatives to classic dishes
• Monitor kitchen equipment and report maintenance needs
• Manage costing and portion control to support budget targets

Requirements

• Proven experience as a Sous Chef or senior Chef de Partie (plant-based, vegetarian, or traditional kitchens all welcome)
• Culinary degree/diploma or equivalent hands‑on experience
• Strong culinary fundamentals — technique, flavor-building, and menu execution
• Genuine curiosity and enthusiasm about plant-based cooking, with willingness to learn new ingredients and methods on the job
• Solid understanding of kitchen operations, food safety standards, and cost control
• Ability to work well under pressure in a fast-paced environment
• Strong leadership and team management skills
• Flexibility to work shifts, weekends, and holidays as needed

Bonus Skills

• Experience with plant-based cooking, vegan substitutions, or dairy‑free/egg‑free baking
• Hands‑on experience making bread and pizza dough (fermentation, shaping, baking techniques)
• Familiarity with alternative flours and baking methods (e.g., sourdough, Neapolitan-style pizza)
• Knowledge of allergen management (nuts, soy, gluten‑free alternatives)

What We Offer

• Competitive salary based on experience
• Training and mentorship to help you build expertise in plant-based cuisine
• Opportunity to shape and expand the bakery/pizza program in a growing plant-based concept