Head Chef

Background to LUPD

LUPD is a national non-governmental organization. LUPD is committed to advocating for a society built on principles of social justice, human rights, equality, and solidarity. LUPD work is based on the principles of the UN Convention on the Rights of Persons with Disabilities: Respect for difference, dignity and autonomy, and respect for person’s capacities / Accessibility / Non-discrimination / Participation and inclusion / Equal opportunities for women, men and everybody. LUPD was keen on gender in its training programs, outreach, rehabilitation, employment and follow-up projects that we have carried out for the past three decades. The percentage of females exceeds males by a slight difference in total (54% females, 46% males), even though Females with disabilities are more likely to be marginalized by the family, the local environment and society, which required greater efforts by the implementing program teams, in addition to mitigating violence against WGwDs. The multiple crises in Lebanon have aggravated pre-existing vulnerabilities and a challenging humanitarian situation for the most vulnerable Lebanese, as well as for different refugees in Lebanon, and for migrant workers. Consequently, they disproportionately affect people with disabilities. LUPD’s programs have responded, providing emergency relief and rehabilitation for refugees, promoting inclusive, accessible schools and access to employment, engaging people with disabilities in local decision-making and monitoring progress on disability rights across the country.

Access Kitchen is a pioneering initiative in Lebanon, established and managed by the Lebanese Union for People with Physical Disabilities (LUPD). It is the first community kitchen in the country led and run entirely by persons with disabilities.

Located in the Mar Mikhael area of Beirut, Access Kitchen was launched in response to the urgent need for inclusive economic opportunities in the aftermath of the Beirut port explosion. The initiative serves as both a livelihood project and a model of social inclusion, addressing the intersecting challenges faced by persons with disabilities in Lebanon.

The kitchen currently offers income-generating activities to individuals, many of whom are persons with disabilities or caregivers of family members with disabilities. Beyond providing dignified work, Access Kitchen plays a crucial role in supporting the local community by preparing and distributing hot meals daily to vulnerable individuals in surrounding neighborhoods.

More than just a food production space, Access Kitchen is a safe, empowering, and inclusive environment where people come together to share their skills, experiences, and solidarity. It promotes economic empowerment, community engagement, and advocacy for disability rights, aligning with LUPD’s broader mission to build a more inclusive and accessible society.

Access Kitchen stands as a practical and scalable model of inclusive community development, demonstrating how disability-inclusive approaches can foster resilience, dignity, and social cohesion, particularly in times of crisis.

Job Overview:

The Head Chef is responsible for overseeing the operations of three kitchen branches, ensuring high standards of food safety, quality, consistency, and kitchen efficiency. This role involves managing kitchen teams across all locations, leading menu development, monitoring inventory and waste, and coaching staff – including Women and Girls with Disabilities (WGwDs) – to ensure a productive and inclusive work environment.

Duties and Responsibilities

1. Culinary Supervision and Quality Control

• Oversee daily kitchen operations across the 3 branches to ensure consistency and high-quality food preparation.
• Ensure that all branches comply with food hygiene regulations, safety standards, and internal quality benchmarks.
• Conduct regular visits to each kitchen to monitor performance, conduct taste tests, and lead quality audits.
• Act as the primary troubleshooter for any culinary or operational issues that arise across the branches.
• Ensure the culinary experience consistently reflects the brand’s reputation for excellence.

2. Menu Development, Costing, and Standardization

• Lead the design, update, and innovation of kitchen menus, considering seasonal products, cost-efficiency, and exhibition requirements.
• Develop and implement standardized recipes for all three branches, focusing on consistency, quality, and cost-effectiveness.
• Conduct thorough menu costing for every dish, analyzing ingredient costs, labor, and overhead to ensure optimal profit margins.
• Regularly review and adjust menu prices based on ingredient fluctuations, market trends, and desired profitability.
• Standardize recipes and plating presentations to ensure uniformity across all branches.
• Stay abreast of culinary trends, new techniques, and customer preferences to keep menus fresh and competitive.
• Ensure seasonal variations and incorporate local ingredients where possible.
• Collaborate with chefs to test and refine new dishes before implementation.

3. Staff Training, Leadership, and Capacity Building

• Provide structured and continuous training to branch chefs and kitchen coordinators on culinary techniques, food safety, and kitchen organization.
• Develop standard operating procedures (SOPs) and ensure staff are fully trained on their execution.
• Mentor chefs and coordinators to take initiative, maintain high standards, and build leadership in kitchen operations.
• Conduct regular performance appraisals and provide constructive feedback to staff, identifying areas for development.
• Represent the culinary vision and standards of the kitchen, potentially interacting with customers, media, and industry professionals.

4. Inventory, Waste, and Cost Control

• Oversee inventory systems in collaboration with kitchen coordinators to ensure availability of ingredients without overstocking.
• Monitor kitchen expenditures and waste to recommend cost-saving strategies.
• Ensure optimal use of resources while maintaining quality and minimizing loss.
• Develop and manage comprehensive budgets for all kitchen operations across the three branches, including food costs, labor costs, equipment, and supplies.

5. Financial and Operational Management

• Monitor and analyze financial statements (e.g., Cost of Goods Sold (COGS), profit and loss statements) for each branch.
• Identify areas for improvement and take corrective action to enhance operational efficiency and profitability.
• Work in close collaboration with the Kitchen Coordinator to align kitchen operations with budgetary guidelines, organizational plans, and scheduled events or exhibitions.
• Coordinate with departments such as Production and Logistics to ensure timely preparation and delivery.
• Lead or support the execution of special catering events, exhibitions, or organizational showcases involving food service.

6. Hygiene and Food Safety Compliance

• Set and maintain kitchen cleaning standards and enforce hygiene protocols at all branches.
• Conduct routine inspections to verify compliance with internal policies and food safety laws.
• Supervise staff in maintaining sanitized, well-organized, and professional cooking environments.

7. Reporting and Documentation

• Maintain detailed records of kitchen performance, training sessions, challenges, and progress.
• Submit periodic reports to the Kitchen Coordinator, including needs, achievements, and recommendations.
• Track staff performance and propose improvements or changes as needed.

8. Strategic Leadership for Production and Profit System Transition

• Lead the strategic shift of Access Kitchen towards a production and profit-driven system.
• Demonstrate strong business acumen in managing kitchen operations with a focus on profitability, efficiency, and scalability.
• Be adaptable and able to respond quickly to unforeseen challenges (e.g., equipment breakdowns, staff shortages, unexpected demand).

Qualifications and Skills

• Degree or certification in Culinary Arts or Hospitality Management is preferred.
• Minimum 5 years of experience as a Chef, with at least 2 years in a supervisory or head chef role.
• Proven experience in multi-site kitchen management is highly desirable.
• Strong knowledge of food safety and sanitation regulations.
• Excellent training, coaching, and leadership skills.
• Ability to work under pressure and manage multiple priorities.
• Effective communicator and team-oriented leader.