TVET Level 3 in Food and Beverage or in a related field of study with relevant work experience Duties and Responsibilities: - Oversee inventory by conducting physical stock takes, spot checks, verifying incoming orders against invoices, and maintaining accurate stock records to prevent unauthorized issuance of materials. - Update and maintain menu pricing based on cost analysis, actively participate in menu engineering to optimize pricing strategies, and ensure correct prices are loaded into POS systems.

Diploma in Food Preparation or in a related field of study with relevant work experience Duties and Responsibilities: - Overseeing all food preparation and cooking to ensure dishes meet high standards of quality, consistency, and presentation - Managing kitchen staff by hiring, training, scheduling, supervising, and disciplining employees

TVET Level-2 in Food preparation, or in a related field of study, with relevant work experience

Degree or Diploma in Culinary Arts, or in a related field of study with relevant work experience