Chef

Qualifications & Experience

• Certificate/qualification in Hotel and Tourism Management, Food Preparation, Culinary Arts, or a related field from a recognized institution.
• Level III: Minimum of 4 years of relevant work experience; OR
• Level IV: Minimum of 3 years of relevant work experience in food preparation or a related position.

Required Skills & Competencies

• Basic knowledge of Microsoft Office applications.
• Ability to identify, measure, and prepare different types of food.
• Ability to prepare both traditional Ethiopian cuisine and international dishes.
• Strong food preparation and kitchen management skills.
• Ability to coordinate and supervise kitchen staff.
• Strong leadership and teamwork skills.
• Self-confidence and professionalism.
• Cost-conscious approach to food preparation and resource utilization.
• Good time-management skills.
• Effective communication skills.
• Strong awareness of food safety, workplace safety, and hygiene standards.