Location: Indonesia
Functional area: Business Operations
Employment type: Full-time
Job Type: Contract
Core Purpose:To advise and approve the healthy food menu for children and adults for daily consumption, and for food sold during events at the School.
To liaise and coordinate with the catering service regarding the food menu on a regular basis, generally on a weekly or monthly basis.
To regularly monitor the food portion and help ensure that it is sufficient and food waste is minimised.
To regularly plan, monitor and control the hygiene of food serving.
To coordinate with teachers, especially in Primary, regarding students with special dietary needs, and assist in catering the needs until they are fulfilled with satisfaction.
To participate and share advice in food and kitchen hygiene inspection.
To as point of contact for parents and students for any suggestions or complaints about the food catering service for the School.
To be part of the student's "Go Green" program, including to arrange a kitchen tour for parents occasionally to give them more understanding about the food catering service at the School.
To participate in any committees and project teams related to food catering services at the School as required.
To establish and maintain effective working relationships with the BSJ Community, including parents, students, staff and management of the School.
To undertake any other reasonable duties as advised by the School Doctor and/or the Principal.
Person Specifications:
Bachelor's Degree in food and beverage management, food nutrition, or health management.
Minimum of 5 years of experience as food and beverage quality control/assurance in the hospitality industry (hotel or hospital) or more specifically in the food service industry (restaurant or catering service company).
Any certifications related to food quality control would be an advantage.
Proficiency in the English language is a must.
Strong interpersonal and customer service skills, combined with excellent oral and written skills, including the ability to liaise effectively with a range of stakeholders.
A genuine interest and demonstrated understanding of food catering service, specifically on food nutritional content, food allergen, food hygiene and customer satisfaction.
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