Minimum Qualifications and Requirements

1. Minimum qualification of a Diploma or Certificate in Food Production, Culinary Arts, Hospitality, or a related option
   
2. At least five (5) years’ relevant work experience in a medium-sized enterprise, hotel, institution, or catering establishment
   
3. Proven experience in continental cuisine and vegetarian meal preparation will be a strong advantage
   
4. Knowledge of food safety, hygiene, and kitchen best practices
   
5. Ability to work under pressure while maintaining high quality standards
   

1. Prepare and present high-quality meals in line with established menus and standards
   
2. Plan menus with emphasis on continental and vegetarian cuisine
   
3. Ensure food quality, consistency, and timely service
   
4. Maintain high standards of food hygiene, safety, and cleanliness
   
5. Manage kitchen operations, inventory, and cost control
   
6. Supervise kitchen staff and ensure efficient workflow