Role purpose

Establish and run a safe, efficient school kitchen that provides nutritious, child- friendly meals and snacks while maintaining strict hygiene, allergen, stock and cost controls.

Key responsibilities

• Develop rotating menus suitable for children aged 2–5, including portions, snacks and hydration requirements.
• Manage food allergies, dietary restrictions and individual meal instructions with zero improvisation.
• Lead food preparation, service, cleaning, storage, temperature control and waste management.
• Recruit, train, schedule and supervise kitchen and service staff.
• Source approved ingredients, inspect deliveries and maintain supplier, stock and expiry records.
• Implement food-safety procedures, cleaning schedules and daily opening and closing checks.
• Control food costs, portions, wastage and kitchen equipment while maintaining quality.
• Coordinate meal times with teachers and ensure safe, calm service to young children.
• Maintain all statutory food-handling, public-health and inspection requirements.

Qualifications and experience

• Diploma or certificate in Food Production, Catering, Hospitality or a related field.
• 5–10 years of kitchen or catering experience, including at least 2 years supervising a team.
• Valid food-handler certification and strong knowledge of HACCP principles, allergens and child nutrition.
• Experience in a school, hospital, childcare or other controlled institutional kitchen is preferred.
• Strong stock-control, costing, hygiene and staff-management skills.
• Calm, clean, disciplined and comfortable working around young children.

• Develop rotating menus suitable for children aged 2–5, including portions, snacks and hydration requirements.
• Manage food allergies, dietary restrictions and individual meal instructions with zero improvisation.
• Lead food preparation, service, cleaning, storage, temperature control and waste management.
• Recruit, train, schedule and supervise kitchen and service staff.
• Source approved ingredients, inspect deliveries and maintain supplier, stock and expiry records.
• Implement food-safety procedures, cleaning schedules and daily opening and closing checks.
• Control food costs, portions, wastage and kitchen equipment while maintaining quality.
• Coordinate meal times with teachers and ensure safe, calm service to young children.
• Maintain all statutory food-handling, public-health and inspection requirements.

• Stock-control
• Costing
• Hygiene
• Staff-management
• HACCP principles
• Allergen management
• Child nutrition

• Diploma or certificate in Food Production, Catering, Hospitality or a related field.
• Valid food-handler certification