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Covers menu planning and meal preparation, budgeting and cost control, food hygiene, health and safety compliance, allergy register creation, safe storage and stock rotation, equipment maintenance and inspections, and waste disposal. 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Other duties of an appropriate level and nature may also be required, as directed by the headteacher.  \nOperational  \n• To develop and maintain a friendly and helpful atmosphere and deal with any feedback, including complaints, in a professional manner;  \n• To organise catering staff workloads, including cover for absences and delegating tasks appropriately;  \n• To ensure that catering staff are aware of and comply with all food hygiene and health and safety regulations;  \n• To ensure sufficient and varied menus are provided to meet dietary and healthy eating requirements;  \n• To create and maintain an allergy register for students and staff, and filter this information to relevant staff members;  \n• The ordering of all commodities relating to the catering service, and arrange for the checking and appropriate storage of deliveries;  \n• To avoid unnecessary wastage and deterioration of foodstuffs;  \n• To ensure that food waste is correctly disposed of according to hygiene and health and safety regulations;  \n• To ensure that all food delivered is handled and stored correctly, including the rotation of stock;  \n• To ensure that maintenance, service and deep cleaning requirements are carried out as necessary to ensure a clean, safe and workable environment at all times in conjunction with the Site Manager;  \n• To ensure that all equipment is in full working order and that appropriate action is taken when repairs are required;  \n• To ensure that equipment and appliance inspections and checks are carried out and recorded as required;  \n• To ensure that all temperature testing is carried out and recorded as required;  \n• To maintain a high standard of food and kitchen hygiene throughout the catering service;  \n• To actively promote the school’s catering service and organise menus to reflect events in the school calendar.  \n• To organise, prepare and carry out special catering function work as required;  \n• In agreement with their Line Manager, establish contingency plans in case of emergencies, including power cuts and equipment failure;  \n• To organise and facilitate curriculum cooking to students.  \nPersonnel  \n• To establish and maintain good relationships with all staff, students, visitors, suppliers and contractors;  \n• To identify the training needs of catering staff and organise appropriate development opportunities;  \n• To complete appraisals for catering staff, including the setting of appropriate targets;  \n• To maintain attendance and training records for catering staff;  \n• To be involved in the recruitment of catering staff when required;  \n• To deal with any disciplinary issues as required, in accordance with school procedures and policies in conjunction with the HR Officer.  \nAdministrative/Financial  \n• In discussion with their Line Manager and the senior leadership team (SLT), est","cbCaisVCVgApTyjG","https://ap.wps.com/l/cbCaisVCVgApTyjG","pdf",209407,"English","# Job Purpose\n# Duties & Responsibilities\n## Operational\n## Personnel\n## Administrative/Financial\n## General\n# Safeguarding Children","[{\"question\":\"What is the core purpose of the Catering Manager role?\",\"answer\":\"The role focuses on providing a high-quality, efficient school catering service in line with healthy eating and DfE guidance, including effective planning, preparation, cooking, and serving.\"},{\"question\":\"What operational responsibilities are required for compliance and service quality?\",\"answer\":\"Responsibilities include ensuring food hygiene and health \\u0026 safety regulations are followed, maintaining allergy information, ordering and storing deliveries correctly, preventing waste, running inspections and temperature testing, and keeping equipment in working order.\"},{\"question\":\"What personnel and administrative duties does the role include?\",\"answer\":\"The role line-manages catering staff, supports induction, training and appraisal, maintains attendance and training records, and assists recruitment when needed. It also supports development planning, income generation, supplier sourcing, budgeting and pricing structure, administrative documentation, reporting, and stock-take and catering system data entry.\"}]","Catering Manager Job Description & Person Specification | PDF"]