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: - 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 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: - 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 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.

TVET Level II in Food Preparation, Kitchen Operation, Foreign Dish Cooking, Ethiopian Cultural Food Preparation, Confectionery, Baking and Pastry or in a related field of study with relevant work experience