Background information about the job or company (e.g., role context, company overview)

Woodcreek School is a British IGCSE system institution, situated on an 11-acre campus along Kamiti road adjacent to Tatu City, in Kiambu county. We are bringing together experienced and committed individuals who will guarantee the best education for your child, with the help of our purpose built premises and excellent facilities. Our Mission Statement By...

Responsibilities or duties

Menu Development & Innovation

• Collaborate with chefs to design and continuously refresh seasonal, balanced and engaging menus aligned with international school standards and best practices.
• Introduce global cuisines while incorporating local Kenyan ingredients and flavours where appropriate.
• Ensure menus meet nutritional needs of children and adolescents, including vegetarian, vegan, allergy-sensitive and special dietary requirements.
• Develop creative approaches to make healthy food appealing to students, encouraging positive lifelong eating habits.
• Collaborate with school leadership to align menus with the school’s values, sustainability goals and cultural diversity.

Culinary Standards & Food Quality

• Establish and enforce high culinary standards across all meals served, ensuring consistency, freshness, presentation and taste.
• Oversee food preparation techniques, portion control, plating and service quality.
• Implement best practices in food safety, hygiene, compliance, fully aligned with Kenyan health regulations and international best standards.
• Conduct regular quality checks and tastings to maintain excellence.

Student & Community Dining Experience

• Create a welcoming, positive dining culture where meals are enjoyable and educational.
• Work closely with teachers and sectional heads to support special events, theme days, cultural celebrations and school functions.
• Engage with students through food education initiatives such as tasting sessions, feedback forums or cooking demonstrations where appropriate.
• Ensure the catering service reflects Woodcreek School’s progressive, student-centred ethos.
• Gather & analyse customer feedback and handle any operational issues.

Team Leadership & Training

• Lead, mentor, and inspire the kitchen and catering team, fostering a culture of professionalism, teamwork and pride.
• Recruit, train, and develop staff to maintain consistent standards and operational efficiency.
• Create clear kitchen systems and structures, workflows and performance expectations.
• Promote a safe, respectful and inclusive working environment.

Operational Management & Cost Control

• Manage food budgets effectively while maintaining high-quality outputs.
• Source ingredients strategically, prioritizing local, ethical and sustainable suppliers where possible in liaison with the procurement officer.
• Monitor inventory, reduce food waste and implement cost-saving initiatives without compromising quality.
• Plan kitchen operations to meet daily service demands efficiently and reliably.

Compliance, Safety & Sustainability

• Ensure full compliance with food safety laws, school policies and health regulations.
• Champion sustainability initiatives such as waste reduction, composting and responsible sourcing.
• Maintain accurate records for inspections, audits and internal reviews.

Qualifications or requirements (e.g., education, skills)

Academic Qualifications, Work Experience & Personal Attributes

• Bachelor’s Degree in a hospitality, hotel management, food management, culinary arts or related field.
• Exceptional ability to deliver catering services within budget and on time.
• Excellent organizational skills and attention to detail.
• Extensive knowledge of event planning and catering requirements.
• Excellent managerial and supervisory skills.
• Creative, forward-thinking and passionate about food.
• Strong leadership and people management skills.
• Able to balance creativity with operational discipline and cost awareness.
• Warm, approachable and aligned with an international school community environment.
• Culturally sensitive and respectful, with an appreciation for diversity.
• Excellent communication skills

Experience needed

• A minimum of seven (7) years’ experience in food and beverage management or a related senior role, with at least three (3) years gained within a school environment or a 4- or 5- star hospitality setting.

• Collaborate with chefs to design and continuously refresh seasonal, balanced and engaging menus aligned with international school standards and best practices.
• Introduce global cuisines while incorporating local Kenyan ingredients and flavours where appropriate.
• Ensure menus meet nutritional needs of children and adolescents, including vegetarian, vegan, allergy-sensitive and special dietary requirements.
• Develop creative approaches to make healthy food appealing to students, encouraging positive lifelong eating habits.
• Collaborate with school leadership to align menus with the school’s values, sustainability goals and cultural diversity.
• Establish and enforce high culinary standards across all meals served, ensuring consistency, freshness, presentation and taste.
• Oversee food preparation techniques, portion control, plating and service quality.
• Implement best practices in food safety, hygiene, compliance, fully aligned with Kenyan health regulations and international best standards.
• Conduct regular quality checks and tastings to maintain excellence.
• Create a welcoming, positive dining culture where meals are enjoyable and educational.
• Work closely with teachers and sectional heads to support special events, theme days, cultural celebrations and school functions.
• Engage with students through food education initiatives such as tasting sessions, feedback forums or cooking demonstrations where appropriate.
• Ensure the catering service reflects Woodcreek School’s progressive, student-centred ethos.
• Gather & analyse customer feedback and handle any operational issues.
• Lead, mentor, and inspire the kitchen and catering team, fostering a culture of professionalism, teamwork and pride.
• Recruit, train, and develop staff to maintain consistent standards and operational efficiency.
• Create clear kitchen systems and structures, workflows and performance expectations.
• Promote a safe, respectful and inclusive working environment.
• Manage food budgets effectively while maintaining high-quality outputs.
• Source ingredients strategically, prioritizing local, ethical and sustainable suppliers where possible in liaison with the procurement officer.
• Monitor inventory, reduce food waste and implement cost-saving initiatives without compromising quality.
• Plan kitchen operations to meet daily service demands efficiently and reliably.
• Ensure full compliance with food safety laws, school policies and health regulations.
• Champion sustainability initiatives such as waste reduction, composting and responsible sourcing.
• Maintain accurate records for inspections, audits and internal reviews.

• Exceptional ability to deliver catering services within budget and on time.
• Excellent organizational skills and attention to detail.
• Extensive knowledge of event planning and catering requirements.
• Excellent managerial and supervisory skills.
• Creative, forward-thinking and passionate about food.
• Strong leadership and people management skills.
• Able to balance creativity with operational discipline and cost awareness.
• Warm, approachable and aligned with an international school community environment.
• Culturally sensitive and respectful, with an appreciation for diversity.
• Excellent communication skills

• Bachelor’s Degree in a hospitality, hotel management, food management, culinary arts or related field.
• A minimum of seven (7) years’ experience in food and beverage management or a related senior role, with at least three (3) years gained within a school environment or a 4- or 5- star hospitality setting.