A professional Chef with proven work experience in the Kitchen across the Catering Industry an executive Chef for at least a period of five years (5) above with a Culinary arts degree or related course from recognized institution in the world

A professional Chef with a career record in the catering industry with managerial and supervision abilities, good knowledge of food production, hygiene and safety practices with an experience of three (3) years and above.

Someone who is experience in the Kitchen with a good production knowledge, Menu Planning, Hygiene and safety practices with experience of not less than two(2) years of Career experience in the catering industry.

A professional Chef with good experience in the Kitchen in the food production, Promotion, presenter of food program in the media, show business Chefs with experience of two (2) years above.

Young Chefs who are fresh graduates of Culinary arts or those who completed their apprentice programs.

Someone who is studying Culinary arts degree or related course in higher institution, an apprenticeship student in the hospitality School.

Someone in Catering and hospitality business, owners of Hotels, Restaurants, Butchery Shops, Catering and hospitality institutions.