Certifications: Training certificate - NVQ Level 2 Food hygiene
Roles & Responsibilities:
1. Meal Preparation: Plan and prepare balanced, nutritious meals that cater to the dietary needs and preferences of our students.
2. Shopping: Manage the procurement of fresh ingredients and supplies, ensuring all items are within budget and of high quality.
3. Food Hygiene: Maintain excellent food hygiene and safety standards in the kitchen, adhering to all relevant health and safety regulations.
4. Menu Planning: Develop weekly menus that are varied, healthy, and appealing to children with different dietary requirements.
5. Inventory Management: Keep track of kitchen inventory, ensuring that all necessary items are stocked and minimizing waste.
6. Collaboration: Work closely with school staff to accommodate any special dietary needs or allergies.
7. Cleaning: Ensure the kitchen and dining areas are kept clean and organised at all times.
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