Experience: 5 to 10 years in professional kitchens with a proven track record in managing kitchen departments
Certifications: University degree in culinary arts or specialized professional certificates, plus attendance at regional or international culinary workshops and conferences
Achievements: Participation in local competitions, and providing workshops for novice chefs
Responsibilities: Supervising a team of chefs and developing innovative menus
Contributions: Supporting novices through training and participating in culinary events
Gain a membership certificate
Identification card
Brooch