Primary objective:

The primary objective of the Catering Specialist is to be responsible for overseeing the

day-to-day operations of the school’s dining services. This includes managing the preparation,

presentation, and delivery of food to ensure high standards of quality, hygiene, and customer

satisfaction. The role involves supervising catering staff, coordinating with suppliers, and

ensuring compliance with health and safety regulations. Additionally, the Catering Services

Specialists will manage the planning and execution of school events and meetings in terms of

food quality, safety and nutrition, and procurement.

Areas of responsibility:

• Supervise daily operations of the school’s dining hall and catering services.
• Ensure students' meals are prepared and served according to the school’s standards and dietary requirements for each student.
• Monitor food preparation, presentation, and delivery to maintain quality and hygiene standards.
• Oversee the catering staff, including scheduling, training, and performance evaluation.
• Ensure staff adhere to health and safety regulations and a productive work environment.
• Conduct regular inspections of kitchen and dining areas to ensure cleanliness and compliance with health and safety standards.
• Implement and monitor food safety protocols and procedures.
• Address and resolve any issues related to food quality or service promptly.
• Collaborate with Hospitality Catering Mangar to develop nutritious and balanced daily menus.
• Ensure menus cater to students with special dietary needs and allergies.
• Coordinate with suppliers to source quality ingredients and manage inventory.
• Ensure a high level of customer satisfaction by addressing concerns and feedback from students, parents, and staff.
• Organize and oversee special events and functions, ensuring exceptional service and hospitality.
• Prepare reports on catering operations performance, including financial performance and customer feedback.
• Maintain accurate records of catering costs, scope of works for each event, and staff scheduling.
• Ensure all catering operations comply with local and international food safety and hygiene regulations.
• Stay updated on industry trends and best practices to continuously improve the school’s catering services.
• Conduct daily activities concerning Misk Schools policy.
• Embed Misk School's culture and ethics in all the activities.
• Collaborate with the Hospitality Catering Manager to establish and achieve personal performance objectives.
• Work flexibly according to the needs of the organization.
• Maintaining historical records.
• Undertake additional duties as and when required by the line manager.

Safeguarding:

• The post holder will be required to safeguard and promote the welfare of children and young people and follow the school’s safeguarding policies and the staff code of conduct. They will directly support the designated safeguarding lead as a priority to ensure the safety and well-being of all students at the school.

Qualifications:

• Bachelor degree in any related field.
• HACCP Advanced Certificate.
• ISO Lead Audit Certificate.

Experience:

• 5 years of relevant experience.

Skills, Knowledge and Abilities:

• Ability to communicate clearly in written and spoken English and Arabic with colleagues and external agencies.
• Ability to work sensitively with people from other cultures.
• Evidence of good organizational skills, including record keeping.
• Ability to develop and maintain critical relationships internally and externally.
• Enthusiasm for working in an environment of positive change and development.
• Ability to organize own workload and work to agreed deadlines.
• Commitment to professional development.
• Proficiency in the use of IT for administration purposes and specialized software.