Responsibilities:

• Plan and prepare daily meals for students and staff according to established menus, dietary restrictions, and nutritional guidelines.
• Monitor food quality and ensure that all meals meet or exceed health and safety standards.
• Maintain accurate inventory of food and supplies, order ingredients as needed, and manage food budget effectively.
• Ensure that all kitchen equipment is properly maintained and in good working condition.
• Train, supervise, and evaluate kitchen staff, ensuring that all staff members follow proper food handling procedures and sanitation guidelines.
• Work with school administrators to plan menus that meet the needs of students with specific dietary needs, such as allergies or religious restrictions.
• Manage kitchen waste, including composting and recycling.
• Closely collaborate with school administration to plan and coordinate food service during events and activities when required.
• Maintain a clean and organized kitchen, following proper cleaning and sanitation procedures to maintain the highest level of hygiene.
• Perform any other duties as assigned by management from time to time.

Qualifications:

• Diploma/certificate in Food and Beverage or Food Production from a recognized institution.
• Minimum of 3 years experience working in a similar position, preferably in a learning institution.
• Must have a food handlers’ certificate from the relevant regulatory institution.
• Strong knowledge of nutrition, food preparation, and health and safety regulations.
• Excellent leadership and team management skills.
• Ability to develop and implement nutritious and appealing menus.
• Excellent communication and interpersonal skills.
• Proficiency in using kitchen equipment and tools.