Soong Ching Ling School has partnered with Sodexo, a globally renowned food service management group, to set a new benchmark for campus dining services. Our cafeteria team consists of 58 carefully selected and professionally trained professionals. The head chefs hold authoritative certifications such as Intermediate and Senior Chinese Culinary Chef and Chinese Pastry Chef, ensuring high-quality meals through exceptional culinary skills.
The weekly menu is scientifically designed by Sodexo’s experienced nutritionists and meticulously reviewed by the school’s Parent Committee, aiming to provide meals that are both nutritious and delicious. We keep pace with the changing seasons, thoughtfully incorporating seasonal ingredients to ensure that students enjoy a healthy, diverse, and well-balanced diet every day.
In 2021, the school cafeteria underwent a comprehensive upgrade, welcoming all students and staff with a warmer and more comfortable environment. The renovated cafeteria now features 18 food stations offering a variety of cuisines, including Chinese set meals, Western food, Chinese noodles, sandwiches, pizza, and teppanyaki. It can accommodate up to 898 diners at the same time.
We operate a staggered dining schedule: the first floor serves students from Grades 5 to 12 with a wide range of Chinese and Western meal options, while the second floor is specially designed for students in Grades 1 to 4, offering carefully curated A, B, and C set meals that cater to the tastes of different age groups.
In addition, the cafeteria hosts a World Food Festival every month, enriching students' dining experiences and allowing them to explore global cultures through food.
The implementation of the EPOS system and the addition of more food lines have made dining more efficient by reducing wait times. Parents also receive real-time updates on their children's meal purchases through a mini program.
Professional dietitian will provide a weekly diet for the students based on the nutrient ratio to ensure a balanced and healthy intake.
All the foods are stored and prepared in a safe and hygienic environment, prevented from the exposure to contaminants
Periodical staff trainings and health lectures are held to ensure all the equipment and daily operations meet safety and health requirements.
Staff shall comply with the national food safety policy and process requirements.
The manager shall perform the responsibility of supervising subordinates to work in accordance with the company rules and regulations.
