Kitchen Monitor

General Objective

The Kitchen Monitor is responsible for monitoring the implementation of the School Kitchens Project at public schools, ensuring compliance with food safety, hygiene, quality, and operational standards throughout meal preparation, storage, and distribution.

General Tasks

1- Kitchen Operations and Food Safety Monitoring

• Monitor the implementation of kitchen activities from the reception and storage of supplies through meal preparation and distribution.
  
• Ensure compliance with food safety, hygiene, HACCP, and Good Manufacturing Practices throughout all stages of operations.
  
• Monitor the proper implementation of food handling, preparation, storage, and distribution procedures in accordance with established SOPs and training guidelines.
  
• Monitor employees’ compliance with food safety and personal hygiene requirements.
  
• Follow up on the implementation of cleaning schedules and verify the completion of opening and closing checklists.
  
• Identify food safety or operational non-conformities and ensure that appropriate corrective measures are taken.
  
• Monitor the traceability of raw materials and leftovers and ensure the proper application of the FIFO system.
  

2- Supplies and Inventory Monitoring

• Coordinate with the procurement stuff to ensure the availability of required food items, materials, and supplies on site.
  
• Verify that supplies are procured and handled in accordance with arcenciel and donor procedures.
  
• Check received orders against required specifications, quantities, and quality standards and report or reject unacceptable supplies when necessary.
  
• Monitor inventory management practices to ensure accurate stock records, proper storage, and minimal damage or loss.
  
• Monitor storage conditions to ensure that food items remain safe and suitable for use throughout their storage period.
  

3- Monitoring, Documentation and Reporting

• Collect and review checklists, schedules, inventories, and other monitoring documents.
  
• Collect daily meal forecasts and student attendance information in coordination with the School Supervisor.
  
• Review available health information and identify reported food allergies or other relevant dietary considerations requiring attention.
  
• Maintain accurate monitoring records and documentation related to kitchen operations and food safety.
  
• Report identified gaps, incidents, and operational challenges to the Area Coordinator and follow up on agreed corrective actions.
  
• Conduct regular monitoring visits and document findings to support continuous improvement of kitchen operations.
  

4- Training and Capacity Building

• Train and provide guidance to Kitchen stuff, chefs, and cleaning personnel on food safety, hygiene, HACCP, and Good Manufacturing Practices.
  
• Reinforce proper food safety practices through regular follow-up and on-site guidance.
  
• Identify recurring knowledge or practice gaps and recommend additional training or corrective support when required.
  

5- Project Coordination and Compliance

• Monitor the implementation of kitchen activities against project requirements, donor conditions, and established procedures.
  
• Coordinate with relevant project and support departments to address operational, logistical, financial, or compliance-related needs.
  
• Discuss program challenges and implementation issues with the Area Coordinator and support their resolution.
  
• Participate in relevant arcenciel meetings, trainings, and coordination activities.
  
• Take disciplinary measures when specifically delegated or directed by the appropriate authority.
  
• Perform other duties related to the effective implementation of the project as assigned.
  

• Job Constraints: The position is primarily field-based and requires frequent travel to public schools, flexible working hours according to project and kitchen operations, and occasional visits to the Jisr El Basha office for meetings, trainings, and administrative follow-up.
  
• Tools, Software used: Microsoft Office, Excel, food safety and HACCP checklists, inventory and stock management tools, monitoring and reporting tools, communication platforms, and project-specific systems.
  
• Workplace: On field mainly in the Public Schools,  We need candidates located in Beirut, Keserwan, Aley, Chouf, and Baabda
  
• Schedule: ​Flexible depending on school schedule.  
  

Requirements

• Food safety and hygiene monitoring
  
• HACCP principles and Good Manufacturing Practices
  
• Kitchen and food-handling operations
  
• Quality control and compliance monitoring
  
• Inventory and stock monitoring
  
• Strong attention to detail and accuracy
  
• Reporting and documentation skills
  
• Organizational and time-management skills
  
• Communication and interpersonal skills
  
• Problem-solving and corrective action follow-up
  
• Team coordination and training skills
  
• Ability to work independently and in a team
  
• Ability to work under pressure and meet deadlines
  
• Diplomacy and professional judgment
  
• Good computer skills
  
• Flexibility and adaptability
  
• Ability and willingness to conduct frequent field visits