Oversees strategic financial planning, budgeting, and risk management; leads accounting teams with clear accountability; ensures compliance, accurate reporting, and strong controls; drives profitability, efficiency, and sound business decision-making
The Deputy Head of School supports the Head of School in achieving high educational standards, leading the academic programme from EYP through SYP, and ensuring curriculum and assessment alignment with the school’s mission.
The incumbent manages food service operations by scheduling staff, enforcing standards, ensuring meal accuracy and quality, conducting audits, training staff, and promoting efficiency, safety, sanitation, and patient satisfaction.
The incumbent prepares and portions soups and entrées, ensures hygiene and sanitation, requisitions supplies, controls portions, and supervises cooks to maintain safety, quality, and standardized food preparation.
Under the general direction of the Food Services Supervisor, the Assistant Cook is responsible for the preparation and serving of menu items for patients, staff, visitors, and special catering functions.
