Offre fiable

Food & Beverage Manager

Woodcreek School

Nairobi, Kenya CDI

Publiée il y a 1 mois · Expire dans 3 semaines

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Description du poste

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...

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