U-FEED Chef

JOB PURPOSE

The U-FEED Chef is responsible for leading kitchen operations and ensuring the consistent preparation of high-quality meals while maintaining food safety and hygiene standards. This role supports both the culinary and training components of the U-FEED initiative, providing mentorship to program beneficiaries and aligning kitchen processes with program objectives. The Chef oversees day-to-day kitchen activities, including staff management, inventory, training, and coordination with other departments to deliver efficient, nutritious, and timely meal services.

RESPONSIBILITIES

• Leads, trains, and supervises kitchen staff, including beneficiaries, to ensure effective food preparation and service.
• Develops and maintains the kitchen menu in line with the requirements.
• Oversees inventory management and ensures all necessary ingredients and supplies are consistently available.
• Implements and maintains high standards of food safety, hygiene, and sanitation in compliance with health regulations.
• Tracks kitchen budgets and financial performance, with a focus on minimizing waste and optimizing cost-efficiency.
• Ensures consistency in food quality, presentation, and portioning.
• Collaborates closely with the Kitchen Coordinator on budget planning, reporting, and event support.
• Coordinates with other departments—such as Production, Shipping, and Logistics—to ensure smooth service delivery.
• Creates work schedules and ensures adequate staffing coverage.
• Provides training and onboarding for beneficiaries to promote quick adaptation and skills development.
• Regularly monitors kitchen workflows and refines processes to improve service speed and efficiency.
• Oversees cleaning routines and ensures all cooking stations and equipment are properly maintained.
• Ensures kitchen readiness for daily operations and any scheduled events or changes.

BEHAVIORAL COMPETENCIES

Leadership & Team Building
Inspires and develops others through effective coaching and delegation. Creates a team-focused environment where diverse perspectives are valued.

Accountability & Results Orientation
Holds self and team accountable for performance. Focuses on delivering quality results under pressure or tight timelines.

Operational Excellence
Understands kitchen workflows and culinary standards; applies best practices to ensure service efficiency and consistency.

Strategic Planning
Aligns culinary activities with program goals. Anticipates future challenges and plans accordingly to ensure sustainability.

Communication
Effectively communicates with staff, program beneficiaries, and cross-functional teams. Shares feedback and listens actively.

Financial Understanding
Demonstrates a solid grasp of budgeting and cost control within kitchen operations. Uses financial data to inform decision-making and improve resource efficiency.

Conflict Resolution
Handles workplace conflicts calmly and constructively. Facilitates dialogue, encourages mutual understanding, and works toward practical, respectful solutions.

LANGUAGE & TECHNICAL SKILLS

Language Proficiency

• Fluency in Arabic and English is required. French is an advantage.

Technical Skills

• Proficient in Microsoft Office (Word, Excel, Outlook).
• Familiarity with kitchen budgeting tools and food safety software is a plus.

EDUCATION

• Bachelor’s degree in Culinary Arts, Hotel Management, or a related field.

EXPERIENCE

General Experience

• Minimum of 3 years in kitchen or culinary management.

Training & Supervisory Experience

• Proven experience training staff or program participants in kitchen settings.