The School Head of Catering will be responsible for planning, preparing, and supervising the preparation of healthy and balanced meals for learners and staff. The role includes managing kitchen operations, ensuring compliance with food safety standards, coordinating kitchen staff, and maintaining inventory and budgetary controls.

Job Description

• Plan and prepare daily menus that meet nutritional standards and accommodate dietary restrictions.
• Supervise and coordinate the work of kitchen staff, ensuring smooth and efficient kitchen operations.
• Order, receive, and manage food supplies and kitchen inventory.
• Ensure compliance with food hygiene, sanitation, and safety regulations at all times.
• Maintain cleanliness of kitchen and food preparation areas.
• Monitor food portion sizes and minimize waste.
• Keep accurate records of meals served, food usage, and inventory levels.
• Collaborate with school administrators on meal schedules and special dietary requirements.
• Provide training and guidance to kitchen staff as needed.
• Assist with budget planning and cost control to ensure meal services remain cost-effective.

Job Requirements

• Diploma in Catering, food production or a related field. 
• Valid health certificate
• Leadership and team management skills.
• Proven experience as a cook, preferably in a school or institutional setting
• Strong organizational and time management skills. 
• Proficiency in food preparation and cooking techniques
• Excellent communication and interpersonal abilities.
• Knowledge of food safety and sanitation practice