TVET Level I/II/III/IV in Cooking or in a related field of study with relevant work experience, out of which 6 years in a similar position

Certificate in Kitchen Operation, or in a related field of study, with relevant work experience

Degree or Diploma in Culinary Arts, Pastry & Bakery, or in a related field of study with relevant work experience Duties & Responsibilities: - Deliver engaging and practical instruction in bakery and pastry arts to students of varying skill levels. - Develop and update curriculum, lesson plans, and training materials in line with industry trends. - Demonstrate advanced techniques in bread making, viennoiserie, cakes, pastries, and desserts.