Bachelor's Degree or Certificate in Food Production, Culinary Arts or in a related fieldof study with relevant work experience, 3 years should be in a position of Sous Chef in a hotel, catering, or high-volume kitchen environment. Duties & Responsibilities: - Lead and supervise all kitchen activities to ensure smooth and efficient operations. - Plan weekly menu, recipe adherence, and food quality standards. - Handle daily production schedule, and kitchen workflow management.

Educational Background in a related field of study with relevant work experience Duties & Responsibilities: - Prepare daily meals (breakfast, lunch, dinner) based on family preference. - Plan weekly menus, considering nutrition, taste, and variety. - Cook both Ethiopian and international dishes.

TVET Level III in Food and Beverage Service, Hotel Operation or in a related field of study with relevant work experience

Educational Background in a related field of study with relevant work experience Duties and Responsibilities: - Assist in preparing and cooking dishes according to recipes and menu guidelines. - Follow instructions from senior chefs to ensure consistent quality and presentation. - Maintain cleanliness and organization of the kitchen and workstations.

Educational Background in a related field of study with relevant work experience Duties and Responsibilities: - Assist in preparing and cooking dishes according to recipes and menu guidelines. - Follow instructions from the Sous Chef and Head Chef to ensure consistent food quality and presentation. - Maintain cleanliness and organization of kitchen areas and workstations.

Level IV or Diploma in Food Preparation, Food Production or in a related field of study with relevant work experience