**Responsibilities**: - Assist the Executive Chef and Sous Chef to develop new dishes and menus as and when required. - Ensure the standards of food quality
**Responsibilities**: - To supervise the day-to-day running of the Restaurant's kitchen and dining areas in accordance with the aims and objectives described
**Responsibilities**: - To ensure the day-to-day running of the Restaurant in accordance with the aims and objectives described and ensure sufficient manpower
**Responsibilities**: - Assist Executive Chef in menu planning, inventory and managing of supplies. - Responsible for scheduling the kitchen staff and
**Responsibilities**: - Responsible for the smooth and efficient operation, sales and profitability of outlet. - Control and manage costs and expenses of
**REQUIREMENTS** - Degree in Chemistry - Minimum 2 years of analytical experience in AAS, HPLC & GCMS familiar with - ISO/IEC 17025 accreditation **INTERESTED
**Job Profile Summary** This role will support various BP businesses with a range of Sourcing, contracting and supplier performance management activities based
**Job Profile Summary** This role will support various BP businesses with a range of Sourcing, contracting and supplier performance management activities based
daily living supports like shower & others (ADL's) - BP monitoring - basic physio Caregiver Asia (Malaysia) Sdn Bhd has created an award-winning platform
**REQUIREMENTS** - Degree in Microbiology or Food Science & Nutrition - Preferably with experience in ISO/IEC 17025 accreditation **WHY YOU SHOULD JOIN BP
**Responsibilities**: - Assist Executive Chef in menu planning, inventory and managing of supplies. - Responsible for scheduling the kitchen staff and
**Responsibilities**: - To supervise the day-to-day running of the Restaurant's kitchen and dining areas in accordance with the aims and objectives described
**Responsibilities**: - To assist the Chef de Partie on duty with storage, preparation and cooking of all food items. - To assist and monitor food stocks and
**Responsibilities**: - To ensure the day-to-day running of the Restaurant in accordance with the aims and objectives described and ensure sufficient manpower
**Responsibilities**: - Assist the Executive Chef and Sous Chef to develop new dishes and menus as and when required. - Ensure the standards of food quality
**Responsibilities**: - Responsible for the smooth and efficient operation, sales and profitability of outlet. - Control and manage costs and expenses of
**REQUIREMENTS** - Degree in Chemistry - Minimum 2 years of analytical experience in AAS, HPLC & GCMS familiar with - ISO/IEC 17025 accreditation **INTERESTED
Ensure that adequate resources from subcontractors are dedicated to implement the EHS requirements; - Recommend measures to mitigate any QEHS issues; -