Kitchen Supervisor - Zalka Al Metn

The Kitchen Supervisor is responsible for overseeing daily kitchen operations, ensuring food is prepared, handled, and distributed in compliance with food safety standards, and maintaining a clean and organized working environment.

Key Responsibilities:

1. Kitchen Operations Management

• Supervise daily kitchen activities, including food preparation and cooking.
• Ensure timely preparation and distribution of meals according to planned schedules.
• Monitor portion control and food quality to meet program standards.

2. Food Safety & Hygiene Compliance

• Ensure strict adherence to food safety standards (e.g., HACCP principles where applicable).
• Maintain high levels of personal hygiene and cleanliness within the kitchen.
• Monitor proper food storage, handling, and temperature control.
• Conduct regular checks to prevent contamination and foodborne illnesses.

3. Staff Supervision & Capacity Building

• Supervise kitchen staff, cooks, and helpers.
• Provide on-the-job training on hygiene, safe food handling, and kitchen procedures.
• Ensure staff compliance with organizational policies and code of conduct.

4. Inventory & Stock Management

• Monitor food supplies and kitchen equipment.
• Ensure proper storage and stock rotation (FIFO method).
• Coordinate with procurement/logistics teams for timely replenishment.

5. Health, Safety, and Compliance

• Ensure compliance with local food safety regulations and organizational policies.
• Report any incidents related to food safety or hygiene immediately.
• Maintain records of cleaning schedules, temperature logs, and stock usage.

6. Coordination & Reporting

• Coordinate with program and field teams regarding meal plans and distribution.
• Submit regular reports on kitchen operations, challenges, and needs.
• Report on feedbacks from shelter focal points

Qualifications & Experience:

• Diploma in Food Safety, Hospitality, Nutrition, or related field.
• Minimum [2–3] years of experience in kitchen supervision or food service management.
• Proven knowledge of food safety standards and hygiene practices.
• Experience working in humanitarian or NGO settings is an asset.

Skills & Competencies:

• Strong leadership and team management skills.
• Knowledge of food safety systems (HACCP or equivalent).
• Good organizational and time management skills.
• Ability to work under pressure in emergencies or field settings.
• Basic reporting and documentation skills.