Head of Kitchen and Catering

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.