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 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.

Completion of 12th/10th Grade with relevant work experience

Educational background in a related field of study with relevant work experience

Completion of 12th/10TH Grade with relevant work experience

TVET Level 4 or Diploma in Food Preparation or in a related field of study with relevant work experience