R&D; COOK / CHEF – SOUTH INDIAN CUISINELocation: Kuala Lumpur, Malaysia

Company: Restoran Ameer Ehsan

Employment Type: Full-time

Restoran Ameer Ehsan is looking for an experienced Cook / Chef interested in Research & Development (R&D;) to develop, improve and standardise our restaurant menu.

We are particularly looking for candidates experienced in South Indian non-vegetarian cooking, especially Tamil-style non-vegetarian cuisine, Chettinad cuisine, biryani, curries, gravies, masala preparation and commercial restaurant cooking.

Candidates skilled in preparing chicken, mutton, fish and other meat curries and gravies, fried and masala dishes, dal, vegetable curries, biryani and other rice dishes are especially encouraged to apply.

Key Responsibilities

- Develop, test and improve curries, gravies, meat and fish dishes, biryani, dal, vegetable dishes and side dishes.
- Develop curry/gravy combinations and masala/spice mixtures with distinctive and consistent flavours.
- Conduct food trials and adapt dishes to customer preferences and restaurant requirements.
- Standardise recipes with precise ingredients, measurements, cooking methods, times, batch quantities and portions.
- Prepare explicit Standard Operating Procedures (SOPs) and ensure consistency in taste, colour, texture and presentation.
- Develop recipes for large-batch commercial cooking and train kitchen staff to reproduce them consistently.
- Assist with food costing, portion control, wastage reduction and ingredient selection, balancing taste, quality and cost.

Requirements
- Experience as a Cook, Chef, Curry Chef, South Indian Chef, Non-Vegetarian Chef, Biryani Chef, Menu Developer or similar role.
- Strong knowledge of South Indian non-vegetarian cooking, curries, gravies, masalas, spices, meat and fish dishes.
- Experience in Tamil-style non-vegetarian, Chettinad,



biryani or similar South Indian restaurant cuisine is highly preferred.
- Experience in large-batch restaurant cooking is highly preferred.
- Ability to consistently reproduce dishes and document recipes with precise measurements and instructions.
- Willing to experiment and develop dishes based on management and customer feedback.
- Tamil-speaking is preferred, as most of our kitchen staff are Tamil-speaking.
- Candidates from Tamil Nadu or other parts of South India are strongly encouraged to apply.

Added AdvantageExperience in Malaysian Indian Muslim/Mamak cuisine, Nasi Kandar, Malaysian-style Indian curries and gravies, or Malaysian Indian restaurants is an advantage but not compulsory. Candidates without Malaysian, Mamak or Nasi Kandar experience are still encouraged to apply if they have solid South Indian non-vegetarian cooking skills.

What We Are Looking ForWe want someone with a strong understanding of spices, masalas, curries and gravies who enjoys developing and improving recipes.

Formal R&D; Chef experience is not required. Experienced traditional cooks or restaurant chefs who can experiment, maintain consistency and standardise recipes are encouraged to apply.

Compensation

- Starting basic salary: RM1,800, with performance-based incentives.
- Total monthly compensation may reach up to RM5,000, subject to agreed performance targets, menu development, sales growth and business performance.

How to ApplyPlease send your CV/experience, previous restaurants, years of experience, speciality dishes, photos/videos of your dishes (if available), current location, availability and expected salary. Email: [email protected] or apply through this LinkedIn job advertisement.

Experienced South Indian cooks and chefs interested in developing their skills and working in Malaysia are encouraged to apply.

📌 R&D Cook / Chef - South Indian Cuisine (Chennai)
🏢 RESTORAN AMEER EHSAN
📍 Chennai