Kitchen Supervisor - Beirut

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.