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: - Prepare pizza dough from scratch, ensuring proper fermentation and texture. - Hand-stretch, top, and bake pizzas according to company recipes and standards. - Monitor food preparation to ensure freshness, quality, and consistency. - Ensure ovens and kitchen equipment are properly maintained and cleaned. - Follow food safety and sanitation guidelines in all food preparation and handling.

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.

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