Canteen Chef

About Pharo Foundation

Pharo Foundation is a mission-driven, impact-oriented organization working to build a vibrant, productive, and self-reliant Africa. Our development efforts are focused on three core pillars:

1. Education – Providing access to high-quality, affordable education that equips students for success in a rapidly changing world.
2. Water – Ensuring that communities across Africa have access to clean, safe, and affordable water.
3. Productivity – Removing barriers to employment and increasing economic opportunity for individuals and families.

Our for-profit arm, Pharo Ventures, operates sustainable businesses across Ethiopia and Somaliland to drive job creation and economic growth. With over 700 employees across Ethiopia, Kenya, Rwanda, and Somaliland, Pharo Foundation is headquartered in Nairobi, Kenya, with a liaison office in London, UK.

Position Summary

Pharo Foundation is seeking a dedicated and experienced Canteen Chef to manage and lead food service operations at Pharo Homosha Girls’ Boarding School. This role is vital to the well-being and academic success of our students by ensuring access to safe, nutritious, and culturally appropriate meals every day.

The Canteen Chef will oversee kitchen operations, staff management, menu planning, food safety, and budgeting — all with a focus on quality and care. This is an opportunity to directly contribute to the empowerment of girls from underserved communities and support their journey toward a brighter future.

Key Responsibilities:

Meal Planning and Preparation

• Plan nutritious, balanced, and age-appropriate weekly menus in consultation with the school leadership and nutrition guidelines.
• Prepare and cook meals (breakfast, lunch, dinner, and snacks) for students and staff as per schedule.
• Ensure meals accommodate special dietary needs, allergies, or religious/cultural considerations.
• Maintain consistency in food quality, taste, and portion sizes.

Canteen Management

• Supervise daily operations of the kitchen and canteen area to ensure efficient meal service.
• Manage and train kitchen staff, assigning duties and ensuring team adherence to safety and cleanliness standards.
• Develop and implement standard operating procedures (SOPs) for food preparation, hygiene, and service.
• Maintain an inventory of kitchen equipment and ensure they are cleaned and maintained regularly.

Procurement and Inventory Control

• Estimate food requirements and place orders accordingly in coordination with the procurement/admin team.
• Receive, inspect, and store deliveries, ensuring freshness, quality, and accurate stock counts.
• Monitor usage and reduce food waste by maintaining effective inventory rotation (FIFO – First In First Out).
• Maintain accurate stock records and submit regular inventory reports.

Health, Safety & Hygiene

• Ensure full compliance with food safety regulations and hygiene practices (HACCP or local standards).
• Maintain a clean and organized kitchen environment at all times.
• Ensure that all food items are stored, handled, and cooked in a safe and hygienic manner.
• Conduct routine kitchen and food safety audits.

Student and Staff Interaction

• Maintain positive relationships with students and staff, responding professionally to feedback or special meal requests.
• Ensure meals are served on time and that student meal schedules are strictly followed.
• Coordinate with the school nurse/People & Culture team on students with allergies or health conditions.

Budgeting and Reporting

• Work within the allocated food budget and provide monthly expenditure reports to management.
• Suggest cost-saving measures without compromising food quality or nutrition.
• Alert school leadership to any irregularities or urgent needs regarding kitchen operations.

Other Duties

• Prepare food for school events, meetings, or visitors as needed.
• Oversee catering needs during school functions, holidays, or term breaks if required.
• Participate in training sessions and contribute to continuous improvement of kitchen operations.

• Diploma or certificate in Food Preparation, Hospitality, Nutrition, or related field.
• Minimum 3 years of experience in kitchen or canteen management, preferably in a school or institutional setting.
• Strong leadership, coordination, and organizational skills.
• Sound knowledge of child and adolescent nutrition.
• Excellent understanding of food safety and hygiene standards.
• Good communication and interpersonal skills.
• Ability to work in a remote location and within a multicultural team.
• Fluency in Amharic is required; English is an asset.

What We Offer

• A meaningful opportunity to contribute to girls’ education and well-being.
• A competitive salary and benefits package.
• Free accommodation and daily meals provided on campus.
• A dynamic, values-driven working environment with a committed team.