Head of Kitchen and Catering
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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.