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About Us
KAYSTEAKLOBSTER SDN BHD was founded in Subang Jaya, Malaysia, with a mission to deliver premium Halal dining experiences that reflect quality and integrity. The journey commenced with the establishment of Kay’s, a restaurant that quickly earned a reputation for its dedication to exceptional Halal cuisine. This initial success paved the way for the growth of the hospitality group, which has expanded its offerings to serve a diverse clientele while maintaining the highest standards in food preparation and service.
At KAYSTEAKLOBSTER SDN BHD, the focus is on crafting memorable dining experiences through the use of the finest Halal-certified ingredients and expert culinary techniques. The company prides itself on its commitment to quality, ensuring that every dish served meets the expectations of its patrons. With a strong emphasis on customer satisfaction, KAYSTEAKLOBSTER SDN BHD continues to innovate and elevate the dining experience for all guests.
What We Do
KAYSTEAKLOBSTER SDN BHD specializes in providing a premium dining experience that highlights Halal cuisine, focusing on quality and customer satisfaction.
Core Services:
1) Fine Dining – Offering a diverse menu featuring premium Halal steaks and seafood dishes.
2) Catering Services – Providing tailored catering solutions for events and special occasions.
3) Culinary Workshops – Hosting workshops to educate and engage customers in the art of Halal cooking.
4) Restaurant Management – Ensuring high standards of service and food quality across all dining establishments.
5) Customer Engagement – Creating memorable experiences through personalized service and attention to detail.
Notable Projects & Initiatives:
- Launch of signature dishes that showcase the best of Halal cuisine.
- Expansion of restaurant locations to reach a broader audience.
- Community outreach programs that promote Halal food education and awareness.
Company Culture
The culture at KAYSTEAKLOBSTER SDN BHD is built on teamwork, continuous learning, and a shared commitment to excellence in dining. Employees are encouraged to contribute their ideas and collaborate effectively to enhance the overall dining experience for guests.
What It’s Like to Work Here:
1) Collaborative Environment – Team members work together to create a positive and efficient dining atmosphere.
2) Focus on Learning – Opportunities for professional development and skill enhancement are provided.
3) Commitment to Quality – Every employee plays a vital role in maintaining high standards of food and service.
4) Passion for Culinary Arts – Employees share a love for food and creativity in the kitchen.
5) Customer-Centric Approach – Every role is centered around delivering exceptional experiences to diners.
Workplace Environment:
The workplace is designed to foster collaboration and creativity, featuring open kitchen spaces and team-oriented dining areas. Regular team-building activities and culinary events help strengthen relationships among staff and promote a positive work culture.
Core Values:
- Integrity in food preparation
- Commitment to quality and excellence
- Teamwork and collaboration
- Passion for culinary arts
- Customer satisfaction as a priority
This culture enables KAYSTEAKLOBSTER SDN BHD to stand out in the food and beverage industry while consistently delivering exceptional dining experiences.
Why Join Us?
Work-Life Balance: Employee well-being focus
The company prioritizes employee well-being to maintain a healthy and supportive work environment.
Performance & Recognition: Achievement recognition
Employee achievements are celebrated to encourage motivation and acknowledge contributions.
Career Growth / Training: Halal assurance training
Rigorous training programs in Halal assurance and premium service are provided to ensure a rewarding workplace.
Location & Amenities
23, Jalan Putra Mahkota 7/6b, Pusat Bandar Putra Point, 47650 Subang Jaya, Selangor
Available Roles(6)
Restaurant Manager
The Restaurant Manager is responsible for overseeing daily operations and ensuring exceptional service and customer satisfaction. This role involves managing staff, maintaining inventory, and implementing marketing strategies to enhance the restaurant's visibility while fostering a positive work environment.
Service Crew
The Service Crew is responsible for providing exceptional customer service in a dining environment. This role involves engaging with customers, ensuring their satisfaction, and supporting the overall operations of the restaurant.
Sous Chef
The Sous Chef is responsible for overseeing daily kitchen operations and ensuring all dishes meet brand standards in taste and presentation. This role involves supervising kitchen staff, managing productivity, and maintaining compliance in a fast-paced culinary environment.
Demi Chef
The Demi Chef is responsible for preparing and cooking menu items according to established recipes and presentation standards. This role plays a crucial part in maintaining the quality and consistency of food served in a fast-paced kitchen environment.
Chef De Partie
The Chef De Partie is responsible for managing a specific section of the kitchen to ensure high-quality food preparation and presentation. This role plays a crucial part in maintaining kitchen operations, training junior staff, and upholding food safety standards.
Commis Chef
The Commis Chef is responsible for assisting in various food preparation tasks to support the kitchen operations. This role plays a crucial part in maintaining food safety standards and ensuring a clean and organized work environment.