Job Description

OPEN POSITIONS

1. SENIOR SOUS CHEF & JUNIOR SOUS CHEF

The "Commanders" You are the General on the ground. You run the pass, control the speed of service, and ensure every steak leaves the kitchen perfect.

• Your Job: Lead the daily operation, manage food cost (wastage), enforce SOPs, and train the juniors.
• Requirement: Proven experience running high-volume kitchens (Steakhouse/Western preferred). Strong leadership—you must be able to command respect.
• Salary Range: RM 4,000 – RM 5,000++ (Based on Experience & Rank)

2. CHEF DE PARTIE (Grill / Pasta / Cold)

The "Specialists" You own your station. When the tickets pile up on Friday night, you don't panic—you cook faster.

• Your Job: Mise-en-place mastery, precise cooking (meat temps must be exact), and keeping your station spotless.
• Requirement: 3+ years experience. Must be able to handle "The Grill" or "The Sauté" independently.
• Salary Range: RM 3,000 – RM 3,500++

3. DEMI CHEF

The "Reliable Hands" You have mastered the basics and are ready to step up. You support the CDP and ensure the prep is bulletproof.

• Your Job: High-speed prep, plating support, and maintaining strict hygiene standards.
• Requirement: 2+ years experience. Strong knife skills and knowledge of food safety.
• Salary Range: RM 2,500 – RM 2,700++

4. COMMIS 1 & 2

The "Future Stars" No experience? No problem (for Commis 2). We hire for attitude.

• Your Job: Learn, clean, prep, and absorb everything. If you work hard, we will teach you how to butcher Wagyu and grill over charcoal.
• Requirement: Hunger to learn, discipline, and punctuality.
• Salary Range: RM 2,300 – RM 2,500++

Job Requirements

The Schedule (Non-Negotiable):

• You must be willing to work on Saturdays, Sundays, and Public Holidays. These are our busiest days. If you are looking for a 9-to-5, Mon-Fri job, this is not for you.
• Shift Work: Must be able to work rotating shifts, including Split Shifts (e.g., 10am–3pm / 6pm–11pm) and extended hours during peak festive seasons.
• Overtime (OT): Operations often demand extra hours. You must be willing to perform OT when required to meet the needs of the business.

Experience & Discipline:

• Western/Steakhouse Background: Previous experience in a Western Cuisine or Steakhouse environment is a huge advantage.
• Food Safety: Must possess a valid Typhoid Vaccination and Food Handling Course Certificate.
• Discipline: Strict adherence to kitchen hygiene, grooming standards (clean shave/hair net), and punctuality.

Physical & Mental Stamina:

• High Pressure: Ability to work in a fast-paced, hot, and high-pressure environment.
• Team Player: No ego. Whether you are peeling potatoes or grilling Wagyu, you work as part of the Brigade.
• Halal Compliance: Must understand and strictly follow Halal food preparation standards.

Mobility:

• Ideally possess your own transport
• Willing to be transferred or deployed to different outlets if required for career growth or operational support.

Skills