Diploma or Professional Certificate in Food Preparation, Hotel Operation, or in a related field of study with relevant work experience as a Pastry Chef at a 3- or 4-star hotel. Duties & Responsibilites: - Prepare and bake a variety of pastries, desserts, bread, and other baked goods according to recipes. - Develop new and innovative dessert menus that align with seasonal ingredients and customer preferences. - Decorate and present pastries and desserts in an attractive and consistent manner. - Ensure all pastries and baked goods meet high quality and taste standards. Required Skills: - Supervisory experience - Having COC certification is an advantage - Excellent interpersonal skills - Capable of working in a team environment - Highly organized, able to carry out tasks independently and punctual

Diploma in Food Preparation or in a related field of study with relevant work experience Duties & Responsibilites: - Oversee daily kitchen operations, including food preparation, cooking, and service standards. - Supervise and support kitchen staff, ensuring tasks are completed efficiently and to standard. - Maintain cleanliness, sanitation, and safety standards in compliance with health regulations. - Monitor food inventory levels, place orders, and manage stock rotation to minimize waste. - Control kitchen costs through effective planning, staffing, and portion control. - Assist in menu planning, costing, and pricing in collaboration with chefs or culinary teams.

Diploma in Food Preparation or in a related field of study with relevant work experience Duties & Responsibilites: - Plan and prepare a variety of meals according to the restaurant’s or customer's needs. - Supervise kitchen staff and coordinate food preparation and cooking. - Ensure consistent quality, taste, and presentation of dishes. - Maintain cleanliness and organization in the kitchen. - Monitor food inventory and place orders to avoid shortages or wastage.

Diploma in a related field of study with relevant work experience Required Gender: Female Duties & Responsibilites: - Monitor and control food and beverage inventories, including purchasing, receiving, storing, issuing, and stock-taking. - Analyze consumption trends and identify areas to reduce waste and improve efficiency. - Conduct regular stock counts and reconcile with records to prevent discrepancies. - Evaluate supplier invoices and verify pricing, quality, and quantity of goods received. - Work closely with the purchasing and kitchen departments to maintain optimal stock levels. - Assist in the preparation of cost reports, budget forecasts, and menu pricing.

Bachelor's Degree or Diploma in a related field of study with relevant work experience

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