Artist, Cultural B31 responsible for training and making artistic performances (dance and acting) in and outside the country.

Artist, Cultural B37 responsible for training and making artistic performances (dance and acting) in and outside the country.

Artist, Cultural B39 responsible for training and making artistic performances (dance and acting) in and outside the country.

Tukang Karut (Dikir Barat) involves delivering humorous anecdotes and engaging monologues during performances to entertain the audience and enhance the overall entertainment value of the traditional Malay musical form.

Program Coordinator responsible for raising funds, maintaining project budgets, and managing communication with the public on social media and via email or telephone.

Assistant Producer responsible for preparing props, printing and handing out scripts, and assisting crew members where needed.

Sous Chef recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes.

Chef De Partie responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

Senior Chef plan attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. Oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

Chef is a culinary professional with a flair for creativity and innovation to provide a unique gastronomic experience.<br>&nbsp;

Barbeque Chef preparing ingredients, informing waitstaff when orders are ready, and cleaning the grill after each shift. You should also monitor inventory to ensure that you have sufficient supplies at all times.

Dim Sum Chef plan menus, cook and create dishes in hotels, restaurants and other eating places, on board ships, on passenger trains and in private households.

Malay Cuisine Chef planning menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

Pastry Chef responsible for crafting delicious desserts and confectionery, designing seasonal menus, and developing new recipes for the pastry section of our kitchen. You should be passionate about baking and be inspired to create masterpieces that go beyond our customers’ expectations.

Demi Chef plan menus, cook and create dishes in hotels, restaurants and other eating places, on board ships, on passenger trains and in private households.

Kitchen Coordinator plan menus, cook and create dishes in hotels, restaurants and other eating places, on board ships, on passenger trains and in private households.

Saucier create a variety of sauces, soups, and stocks in both classical and contemporary culinary genres. They often work closely with other chefs to develop flavors that compliment entrees, appetizers, and desserts. Saucier may be assigned to their own stations, where they apply the sauces they've created to dishes. They may also garnish and present the meal according to specific house recipes. In addition, they might have to keep their work areas clean and follow strict safety and sanitation procedures.

Assistant Chef assisting with inventory control, removing the garbage, washing garbage cans, and clearing refrigerators, freezers, and storage rooms. You should also be able to record notable food wastages as seen from customer's leftovers.

Assistant Chef, Dim Sum plan menus, cook and create dishes in hotels, restaurants and other eating places, on board ships, on passenger trains and in private households.

Executive Assistant, Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu. He/She liaises with suppliers and controls the budget. He/She ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.