CHEF (BASIC + PERFORMANCE BONUS)

CASTIRON KITCHEN ENTERPRISE; Petaling Jaya; On-site; MYR 60,000 - 90,000; Full time

Job summary

CASTIRON KITCHEN ENTERPRISE in Selangor invites a hands-on Chef / Kitchen Lead to own the kitchen, working on the floor, on the line and involved in the food. You will oversee daily prep, manage the line during service, and develop dishes in line with the Cast Iron Kitchen concept.

This role requires a creative but disciplined approach, and you will train the kitchen team while ensuring quality, cost control and collaboration with management on menu direction.

Qualifications

• Good technical cooking ability and understanding of food as a product.
• Ability to design plates and maintain consistency during service.
• Hands-on but capable of leading and training the team.

Responsibilities

• Oversee daily prep management and kitchen readiness.
• Manage the line during service and cook alongside the team.
• Maintain consistency, portioning, plating and presentation.
• Develop and refine dishes in line with the Cast Iron Kitchen concept.
• Design food and put together new dishes from concept through execution.
• Manage kitchen workflow, mise en place and service efficiency.
• Maintain food quality, cleanliness and kitchen standards.
• Train and guide the kitchen team.
• Manage food wastage, stock usage and basic kitchen cost control.
• Work closely with management on menu development and food direction.

Skills

Technical cooking

Team leadership

Menu development

Job description

A hands-on Chef / Kitchen Lead role taking ownership of the kitchen at Cast Iron Kitchen. This is not a role that sits in the kitchen office. You will be on the floor, on the line and involved in the food.

Key responsibilities

Oversee daily prep management and kitchen readiness

Manage the line during service and cook alongside the team

Maintain consistency, portioning, plating and presentation

Develop and refine dishes in line with the Cast Iron Kitchen concept

Design food and put together new dishes from concept through execution

Manage kitchen workflow, mise en place and service efficiency

Maintain food quality, cleanliness and kitchen standards

Train and guide the kitchen team

Manage food wastage, stock usage and basic kitchen cost control

Work closely with management on menu development and food direction

About you

Good technical cooking ability and understanding of food as a product

Ability to look at an ingredient, understand what it can become, build a plate around it and ensure the team can execute it consistently during service

Creative but disciplined approach

Hands-on but capable of leading

Genuine interest in building something rather than simply running an existing kitchen