Trusted listing
Food & Beverage Manager
Woodcreek School
Nairobi, Kenya
Permanent
Published 1 month ago · Expires 3 weeks from now
Job description
A top employer is now accepting applications for this role.
Specific Responsibilities
- Menu Development & Innovation
- Collaborate with chefs to design and continuously refresh seasonal, balanced and engaging menus aligned with international school standards and best practices.
- Introduce global cuisines while incorporating local Kenyan ingredients and flavours where appropriate.
- Ensure menus meet nutritional needs of children and adolescents, including vegetarian, vegan, allergy-sensitive and special dietary requirements.
- Develop creative approaches to make healthy food appealing to students, encouraging positive lifelong eating habits.
- Collaborate with school leadership to align menus with the school’s values, sustainability goals and cultural diversity.
- Culinary Standards & Food Quality
- Establish and enforce high culinary standards across all meals served, ensuring consistency, freshness, presentation and taste.
- Oversee food preparation techniques, portion control, plating and service quality.
- Implement best practices in food safety, hygiene, compliance, fully aligned with Kenyan health regulations and international best standards.
- Conduct regular quality checks and tastings to maintain excellence.
- Student & Community Dining Experience
- Create a welcoming, positive dining culture where meals are enjoyable and educational.
- Work closely with teachers and sectional heads to support special events, theme days, cultural celebrations and school functions.
- Engage with students through food education initiatives such as tasting sessions, feedback forums or cooking demonstrations where appropriate.
- Ensure the catering service reflects Woodcreek School’s progressive, student-centred ethos.
- Gather & analyse customer feedback and handle any operational issues.
- Team Leadership & Training
- Lead, mentor, and inspire the kitchen and catering team, fostering a culture of professionalism, teamwork and pride.
- Recruit, train, and develop staff to maintain consistent standards and operational efficiency.
- Create clear kitchen systems and structures, workflows and performance expectations.
- Promote a safe, respectful and inclusive working environment.
- Operational Management & Cost Control
- Manage food budgets effectively while maintaining high-quality outputs.
- Source ingredients strategically, prioritizing local, ethical and sustainable suppliers where possible in liaison with the procurement officer.
- Monitor inventory, reduce food waste and implem...