Diploma in Culinary Arts or equivalent (recognized by the relevant authority).
Bachelor’s Degree in Culinary Arts, Food Service Management, or Hospitality is preferred.
Minimum 8-10 years of professional culinary experience, including at least 3–5 years in a supervisory or leadership role within a hospital, hotel, or large-scale institutional kitchen.
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Time Management
Cost Control
Training
Customer Service
Crisis Management
Financial Management
Occupational Health and Safety
Marketing Strategy
Reporting
Time Management
Cost Control
Training
Customer Service
Crisis Management
Financial Management
Occupational Health and Safety
Marketing Strategy
Reporting
Time Management
Cost Control
Training
Customer Service
Crisis Management
Financial Management
Occupational Health and Safety
Marketing Strategy
Reporting
Minimum of a Diploma in Accounting, Finance, or a related field.
3–5 years of proven experience in accounting or tax services, preferably in a legal or professional services environment.
Proficiency in accounting principles and practices, including: Accounts payable, Accounts receivable, General ledger management, and Bank reconciliations.
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