Chef

• Must possess a valid food handler's certificate or similar certification
• Proven 5 - 10 years experience working as a Chef, preferably in a similar setting.
• Strong understanding of food safety and sanitation regulations and procedures.
• Ability to work well under pressure and meet tight deadlines.
• Exceptional organizational skills and attention to detail.
• Effective communication and leadership skills.
• Flexible schedule, willing to work evenings and weekends as required.
• Excellent knowledge of international cuisine, including cultural and regional specialties.

• Must possess a valid food handler's certificate or similar certification
• Proven 5 - 10 years experience working as a Chef, preferably in a similar setting.
• Strong understanding of food safety and sanitation regulations and procedures.
• Ability to work well under pressure and meet tight deadlines.
• Exceptional organizational skills and attention to detail.
• Effective communication and leadership skills.
• Flexible schedule, willing to work evenings and weekends as required.
• Excellent knowledge of international cuisine, including cultural and regional specialties.

• Their main responsibilities include Plan menus and ensure the high-quality standard of meals, Inspect supplies, equipment, and work areas for cleanliness and functionality following health and Safety guidelines. Train, and supervise cooks and other food preparation workers.

Relationships:

• The Chef provides nutritious, balanced, and value-for-money meals to children every day in term time.

Responsibilities

• Plan, prepared, and cooked meals for students and staff following provided menus and recipes.
• Ensure the quality, taste, and presentation of all meals meet the school's high standards.
• Manage inventory and order necessary ingredients and supplies to maintain stock levels.
• Train and supervise kitchen staff, ensuring they follow all food safety and hygiene protocols.
• Collaborate with school administration and nutritionists to create menu plans that cater to a diverse range of dietary needs and preferences.
• Monitor food production costs and find ways to optimize resources without compromising quality.
• Maintain a clean and organized kitchen environment, including food storage areas and equipment.