Kitchen Supervisor

Act International; Quetta City Tehsil; On-site; PKR 600,000 - 800,000; Full time

Job summary

Act International is seeking a Kitchen Supervisor for the School Meal Project in Quetta City. This role involves overseeing all kitchen operations to ensure safe, hygienic, and timely meal preparation for school children in accordance with WFP standards.

The ideal candidate will manage kitchen staff, maintain food quality, and ensure compliance with food safety protocols. A minimum of 2-4 years in kitchen supervision is required along with relevant qualifications. This role may also involve field-based work with early morning hours.

Qualifications

• Minimum 2–4 years of experience in kitchen supervision or institutional food services.
• Strong ability to work in field-based environments.
• Basic record keeping and reporting skills.

Responsibilities

• Supervise daily kitchen operations ensuring proper food preparation.
• Ensure compliance with food safety and hygiene standards.
• Monitor kitchen inventory and coordinate supply replenishment.
• Prepare reports on kitchen operations and meal preparation.

Skills

Food safety knowledge

Leadership

Organizational skills

Time management

Attention to detail

Education

Minimum Intermediate or Bachelor's degree

Certification in Food Safety or Culinary Arts

Job description

The Kitchen Supervisor will be responsible for overseeing all kitchen operations under the School Meal Project funded by World Food Programme. The role ensures safe, hygienic, and timely preparation and distribution of school meals in accordance with WFP standards, food safety protocols, and project guidelines. The position also ensures efficient kitchen management, staff supervision, and quality control of food services provided to school children.

Description

1. Kitchen Operations Management

• Supervise daily kitchen activities including food preparation, cooking, packaging, and distribution.
• Ensure meals are prepared on time and in accordance with approved menus and nutritional standards.
• Monitor kitchen workflow to ensure efficiency and smooth operations.

2. Food Safety and Hygiene Compliance

• Ensure strict compliance with food safety, hygiene, and sanitation standards.
• Maintain cleanliness of kitchen premises, utensils, and storage areas.
• Ensure safe handling, storage, and usage of food items in line with WFP and organizational guidelines.
• Conduct regular checks to prevent contamination and food wastage.

3. Staff Supervision and Management

• Supervise cooks, kitchen helpers, and support staff.
• Assign daily tasks and ensure proper execution of duties.
• Train kitchen staff on hygiene practices, food handling, and safety procedures.
• Monitor attendance, performance, and discipline of kitchen staff.

4. Inventory and Stock Management

• Manage kitchen inventory including food supplies, cooking materials, and utensils.
• Maintain accurate records of stock received, used, and remaining.
• Coordinate with procurement/logistics teams for timely replenishment of supplies.
• Prevent wastage and ensure proper utilization of resources.

5. Quality Control

• Ensure meals meet quality, taste, and nutritional standards defined by the project.
• Conduct regular checks of raw materials and cooked food quality.
• Report any issues related to food quality or supply to the project management.

6. Coordination and Reporting

• Coordinate with school administration and project staff for smooth meal distribution.
• Prepare daily, weekly, and monthly reports on kitchen operations, stock usage, and meal preparation.
• Report operational issues, shortages, or incidents to the supervisor promptly.

7. Health, Safety, and Compliance

• Ensure compliance with occupational health and safety standards in the kitchen.
• Maintain fire safety and emergency preparedness protocols.
• Ensure proper waste disposal in accordance with environmental guidelines.

8. Other Responsibilities

• Support project team in monitoring and evaluation activities related to school meals.
• Perform any additional duties assigned by the Project Manager.

Required Qualifications

• Minimum Intermediate or Bachelor’s degree preferred.
• Certification in Food Safety, Culinary Arts, or Hospitality Management will be an advantage.
• Minimum 2–4 years of experience in kitchen supervision, catering, or institutional food services.

Required Skills and Competencies

• Strong knowledge of food safety and hygiene standards.
• Leadership and team management skills.
• Ability to work in field-based and school environments.
• Strong organizational and time management skills.
• Attention to detail and commitment to quality.
• Basic record keeping and reporting skills.
• Ability to work under pressure and meet deadlines.

Working Conditions

• Field-based work in school environments.
• Early morning working hours may be required depending on meal schedules.
• Exposure to kitchen heat and food handling environments.

The organization maintains a strict zero-tolerance policy toward all forms of sexual exploitation and abuse (PSEA) and the organization’s Code of Conduct.