Head of Mathematics

REQUIREMENTS Minimum Qualifications A Bachelor s Degree in a related subject with PGCE or equivalent teaching qualification. Minimum Experience • Minimum of 2 years teaching English National Curriculum • Previous experience working with students whom English is not their first language Job Specific Knowledge & Skills • Mandatory experience working in an international school. • Experience working with students whom English is not their first language (EAL) students. • To be approachable, professional, calm and knowledgeable. • To be able to deal professionally with a range of stakeholders. • Passion for teaching and commitment to educating and nurturing children. • A high level of professionalism and consideration of the well-being of children. • Recent and consistent involvement in extra-curricular activities. • A positive and solution-focused attitude to working life. • Warmth, empathy, credibility, self-belief, integrity, drive and child centered. • To be able to prioritize workload and multitask. • Strong interpersonal skills to communicate with parents in a diverse multi-cultural environment. RESPONSIBILITIES Teaching and Learning • Demonstrate strong subject knowledge in Food and Nutrition, delivering high-quality practical and theoretical teaching at Key Stage 3 and, as provision develops, Key Stage 4 & 5. • Teach Food and Nutrition within the wider Technology curriculum, developing practical cookery skills alongside knowledge of nutrition, food science, food provenance and consumer choices. • Deliver engaging and well-structured lessons that develop technical accuracy, creativity, scientific enquiry and confidence in preparing nutritious dishes. • Plan and deliver schemes of work aligned with the National Curriculum for England at KS3 and the school s chosen examination specifications as provision develops. • Prepare students for appropriate GCSE/IGCSE Food and Nutrition qualifications where offered, contributing to future pathways in food-related study and careers. • Teach the functions and sources of nutrients, dietary needs and the principles of balanced diets, enabling students to justify food choices and adapt recipes. • Demonstrate food preparation and cooking techniques clearly, modelling safe equipment use, accurate measurement, appropriate cooking methods and effective organisation. • Develop understanding of the scientific principles underlying food preparation, using food experiments, observation and sensory evaluation to explain outcomes. • Teach students to plan and sequence practical tasks, manage time, present dishes and evaluate outcomes against nutritional and practical criteria. • Plan lessons and sequences of learning that meet the needs of all learners, ensuring appropriate challenge and support across the full ability range. • Use assessment effectively to monitor student progress, inform planning, and support students in achieving their potential. • Develop students independence, resilience and problem-solving through practical cooking, food investigations, recipe adaptation and evaluation. • Maintain an organised and stimulating food teaching room, with resources and displays that support learning and safe practical routines. • Maintain high standards of food hygiene and kitchen safety, using risk assessments and teaching safe handling of knives, appliances, hot equipment and ingredients. • Plan inclusive practical activities that take account of allergies, intolerances, dietary requirements and cultural or religious food practices, following school procedures. • Establish routines for personal hygiene, preventing cross-contamination, safe food storage, cleaning and the responsible handling and disposal of food. • Coordinate ingredient and equipment needs with relevant colleagues, monitor stock and report equipment defects promptly through school procedures. • Promote sustainable food choices through learning about provenance, seasonality, food waste, packaging, budgeting and responsible use of resources. • Use a range of teaching strategies, including digital technology and blended learning approaches, to enhance student engagement and progress. • Support the needs of all learners including POD (SEN), EAL, and G&T students through effective differentiation and inclusive teaching practices. • Contribute to the development of Food and Nutrition within Technology, supporting KS4 expansion and relevant future pathways as agreed by the school. Assessment, Progress and Achievement • Monitor and track student progress using assessment data to inform teaching and identify students who require additional challenge or support. • Provide clear and constructive feedback on nutritional understanding, practical techniques, food investigations, written explanations and examination performance. • Prepare students effectively for internal and external assessments through structured revision and exam preparation. • Contribute to departmental moderation and standardisation processes to ensure accurate and consistent assessment. • Guide and assess practical investigations and non-examined assessment where required, maintaining authenticity and following awarding-body rules on permitted support. • Support students in developing the planning, practical, analytical and evaluative skills required by the relevant Food and Nutrition assessment specifications. A Bachelor s Degree in a related subject with PGCE or equivalent teaching qualification. • Minimum of 2 years teaching English National Curriculum • Previous experience working with students whom English is not their first language • Mandatory experience working in an international school. • Experience working with students whom English is not their first language (EAL) students. • To be approachable, professional, calm and knowledgeable. • To be able to deal professionally with a range of stakeholders. • Passion for teaching and commitment to educating and nurturing children. • A high level of professionalism and consideration of the well-being of children. • Recent and consistent involvement in extra-curricular activities. • A positive and solution-focused attitude to working life. • Warmth, empathy, credibility, self-belief, integrity, drive and child centered. • To be able to prioritize workload and multitask. • Strong interpersonal skills to communicate with parents in a diverse multi-cultural environment.