Bartender / Bar Crew

Foom Sdn. Bhd.; Johor; On-site; MYR 39,000 - 61,000; Full time

Benefits offered by this job

Monday off

Annual leave

Sick leave

Public holidays paid

Job summary

FOOM Sdn. Bhd. in Johor is seeking a capable bartender/bar manager to run a high-volume bar and shisha lounge.

You’ll handle prep and batching before opening, then manage service through the peak hours six nights a week. The role requires keeping recipes and systems at volume without slip. Applicants should bring experience with classic cocktails and modern techniques, plus legal Malaysian work eligibility and relevant food safety certificates.

Qualifications

• Experience making classic cocktails like Negroni, Old Fashioned, Daiquiri, Whisky Sour, Margarita.
• Proficiency with modern techniques such as clarification, fat-washing, batching, acid adjustment.
• Ability to run service with minimal supervision and high volumes.

Responsibilities

• Prep and batching before opening; service through busy hours.
• Open or close as needed; maintain standard recipes and prep system.
• Ensure six nights of operation with safe and smooth service.

Skills

Classic cocktails

Modern bartending

Batching

Food safety

Job description

We built the cocktail bar. Now we need someone who can run it.

FOOM is a bar&shisha lounge in Taman Pelangi, Johor. Tuesday to Sunday, 5pm till 2am. Most of our guests

come over from Singapore, and we have a very high rate of regulars.

The bar is the part we're least willing to do badly.

What we make here

Right now we're fat-washing, clarifying, spherifying, brewing, fermenting, keeping a ginger bug

alive for house ginger beer ))) . Every syrup, cordial and infusion is made in-house.

If none of that means anything to you, this isn't your job. If it does — you already know how

few bars in JB work this way.

The job

You run the bar. Prep and batching before we open, then service through the busy hours. Some

weeks you'll open, some weeks you'll close. It isn't a station you stand behind and wait.

The recipes, the specs and the prep system are already written. What we need is someone who can

hold them at volume, six nights a week, without the standard slipping when it gets busy.

What we need

• Classic cocktails, properly. Negroni, Old Fashioned, Daiquiri, Whisky Sour, Margarita etc.
• Modern technique is what we're really after — clarification, fat-washing, batching, acid adjustment. If you've done it, tell us where.
• Enough experience to run a service without anyone standing over you.
• Six nights a week, and a way home after 2am.
• Malaysians and valid permit holders.
• Typhoid and food handler certificates. Don't have them — we pay for your first set.

What you get

• RM 3,500 – RM 5,500 a month, on what you bring — plus EPF, SOCSO and EIS
• Every Monday off. We're closed, so it's a real day off, not a rotation
• 8 days annual leave, 14 days sick leave, every gazetted Johor public holiday
• Overtime paid past 45 hours