Park/Estate Manager Grade G41 responsible for managing forests and monitoring activities such as timber production, conservation and recreation. They maintain and manage various issues related to forest areas, such as commercial interests, biodiversity and public access.

Forestry Manager responsible for managing forests and monitoring activities such as timber production, conservation and recreation. They maintain and manage various issues related to forest areas, such as commercial interests, biodiversity and public access.

Plantation Managers manage and observe decision making and organize daily operations, resourcing and business management of plantations.

Animal Scientist conduct research in the genetics, nutrition, reproduction, and development of domestic farm animals in order to formulate more efficient ways of producing and processing meat, poultry, eggs and milk.

Dietetic Assistant work with dietitians on food and nutrition while assessing, diagnosing and treating dietary and nutritional problems. The dietetic team also inform, teach and advise the public and healthcare professionals about the importance of diet and nutrition in staying fit and healthy.

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.

Executive Sous Chef responsible for planning and managing food preparation in restaurant kitchens. Perform a range of duties including planning menus, training new staff, and recording inventory.