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Creating a better restaurant experience

At Table & Apron, we’ve built a strong team based on shared values of excellence in hospitality. We approach our work like a craft, with an emphasis that our craft is a team sport. From the kitchen to front of house, we’re looking for people who yearn to create impactful purpose in our industry.

We are proud to offer ongoing training and career guidance to our team members. Several of our team joined with no previous experience of the industry, and have now worked their way up to senior roles. Read more about our team below.

Current openings

Front of House

  • Front of House Manager

  • Waiter/Waitress


  • Sous Chef

  • Chef De Partie

  • Chef De Commis

  • Baker

  • Pastry Chef De Commis

How to apply

For all internships and full-time positions, please email your cover letter with a CV to us at

For part-time positions in the kitchen or front of house, please apply through the form below:

If you don't see a position that suits you, pop us an email with your CV anyway!

Our team



Founder and Restaurateur

Marcus was destined to be in the restaurant industry, even after training as an Engineer. Starting out as a dishwasher, he worked his way up at the Corner House in Toronto and performed a stage stint at E5 Bakehouse in London before returning to Kuala Lumpur. Determined to see the local restaurant industry thrive, his ongoing mission is to inspire and build his team to achieve excellence in hospitality.

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General Manager and Partner

Asya started out at Table & Apron as a stagiaire, also known as an apprentice. Although she’s from a family that loves to cook, it was her first time working in a restaurant. Within a short span of three years, Asya has moved up the ranks to become a managing partner. She’s also performed stage stints at Brae, Melbourne and Quality Chop House, London. Overseeing operations, Asya trains our team with the shared purpose of creating better restaurant experiences.

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Demi Chef de Partie

Xing Yu joined the restaurant straight out of high school. After testing the waters with Table & Apron, he committed to enrolling in culinary school and went on to graduate from KDU’s diploma programme. He also gained experience working at the Dutch in New York before returning to Table & Apron. As a Demi Chef de Partie, Xing Yu drives the service kitchen team and also oversees our junior cooks.

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Chef de Commis 

Saha joined Table & Apron after arriving in Malaysia from India. With no previous experience of working in a restaurant, he quickly mastered different tasks in the kitchen, even in the face of a language barrier. He is now a Chef de Commis, a cook who works across different stations in our kitchen. His favourite food to eat and cook? Fried chicken.

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Front of House Assistant Manager

Nelaton started out as a part-timer in the service team, coming from the digital animation industry. Now he's a full-timer and has been with Table & Apron for more than four years. Managing a range of tasks every day, his most important job is to make sure that guests are welcomed and looked after.

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Floor Captain 

As Floor Captain, Munna is the conductor of our Front of House operations. He ensures our service team is always connecting the dots so that our guests enjoy a great experience. Munna came to Malaysia from Bangladesh, working in a restaurant and hotel before joining Table & Apron. From serving dishes to making a great cup of coffee, Munna is one of the friendly, familiar faces you’ll see as you walk in.

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Front of House Team

Yohanna joined the restaurant as a part-timer. She’s continued working with Table & Apron over several years, in between her studies. From the earliest days, Yohanna thrived with the Front of House team, where communication and attention to detail is crucial. One of her favourite parts of the job? Deepening her knowledge and appreciation of wine pairings.