**REQUIREMENTS**- Degree in Chemistry- Minimum 2 years of analytical experience in AAS, HPLC & GCMS familiar with- ISO/IEC 17025 accreditation**INTERESTED
**Responsibilities**:- Assist the Executive Chef and Sous Chef to develop new dishes and menus as and when required.- Ensure the standards of food quality and
**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 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
**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
Ensure that adequate resources from subcontractors are dedicated to implement the EHS requirements;- Recommend measures to mitigate any QEHS issues;- Implement
Ensure that adequate resources from subcontractors are dedicated to implement the EHS requirements;- Recommend measures to mitigate any QEHS issues;- Implement
Ensure that adequate resources from subcontractors are dedicated to implement the EHS requirements;- Recommend measures to mitigate any QEHS issues;- Implement
daily living supports like shower & others (ADL's) - BP monitoring - basic physioCaregiver 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**:- To supervise the day-to-day running of the Restaurant's kitchen and dining areas in accordance with the aims and objectives described
**Responsibilities**:- Assist Executive Chef in menu planning, inventory and managing of supplies.- Responsible for scheduling the kitchen staff and
**Responsibilities**:- To ensure the day-to-day running of the Restaurant in accordance with the aims and objectives described and ensure sufficient manpower
**REQUIREMENTS**- Degree in Chemistry- Minimum 2 years of analytical experience in AAS, HPLC & GCMS familiar with- ISO/IEC 17025 accreditation**INTERESTED
**Responsibilities**:- Assist the Executive Chef and Sous Chef to develop new dishes and menus as and when required.- Ensure the standards of food quality and
**Responsibilities**:- Responsible for the smooth and efficient operation, sales and profitability of outlet.- Control and manage costs and expenses of
**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
**Job Profile Summary**This role will support various BP businesses with a range of Sourcing, contracting and supplier performance management activities based