Educational Background in a related field of study with relevant work experience Duties & Responsibilities: - Supervise and coordinate the work of kitchen staff. - Prepare and cook food, ensuring high quality, taste, and presentation - Set up the kitchen with necessary equipment and utensils.

TVET Level 3\2\1 or Completion of 10th Grade with relevant work experience

COC Level 4 Certificate in Food Preparation or in a related field with relevant work experience Duties and Responsibilities: - Assist the Head Chef in planning, directing, and supervising kitchen operations. - Oversee food preparation, cooking, and presentation to maintain high quality standards. - Train, mentor, and supervise kitchen staff to ensure efficient workflow.

Education Background in a related field of study with relevant work experience Duties and Responsibilities: - Washing, chopping, and preparing ingredients for recipes, and cooking dishes as directed by the head chef. - Keeping the kitchen, equipment, and tools clean and sanitized. This includes washing dishes and cleaning surfaces. - Helping with menu planning and preparation of daily menus.

Bachelor's Degree or Certificate in Food Production, Culinary Arts or in a related fieldof study with relevant work experience, 3 years should be in a position of Sous Chef in a hotel, catering, or high-volume kitchen environment. Duties & Responsibilities: - Lead and supervise all kitchen activities to ensure smooth and efficient operations. - Plan weekly menu, recipe adherence, and food quality standards. - Handle daily production schedule, and kitchen workflow management.

Educational Background in a related field of study with relevant work experience Duties & Responsibilities: - Prepare daily meals (breakfast, lunch, dinner) based on family preference. - Plan weekly menus, considering nutrition, taste, and variety. - Cook both Ethiopian and international dishes.