Qualifications and Experience
 Applicants should hold a minimum of a National Certificate in Professional
Cookery.
 A qualification in Culinary Arts will be an added advantage.
Duties and Responsibilities
 The suitable candidates should be able to keep records of menu, prepare, cook and
serve meals, supervise cooks, observe and maintain hygiene standards, keep
records of food items stocks and performing any other duties as assigned.
 Experience in a similar position at an institution of higher learning will be an
added advantage