Chefs
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QUALIFICATIONS
- Diploma or Certificate in Culinary Arts, Food Production, Bakery & Pastry, or a related discipline.
- Prior experience or working knowledge within a retail or supermarket environment is an added advantage.
REQUIREMENTS
- Minimum of 2 years of professional experience operating within a high- volume bakery,commercial kitchen, or food production setting.
- Comprehensive technical proficiency in advanced baking techniques, pastry preparation, and adherence to strict food safety protocols.
- Demonstrated ability to consistently and efficiently produce a diverse range of baked goods, including artisanal breads, cakes, and fine pastries.
- Thorough understanding and practical application of industry- standard hygiene, sanitation, and food-handling regulations.