JOB DESCRIPTION

Position:                                          Cleaner

Reports to:                                     HR Team Leader

Supervision of:                               N/A

Duty station:                                  Kamashi

Travel:                                             N/A

Duration and type of contract:   Fixed Term

Role and responsibilities

The purpose of the Cleaner/Cook position is to assist in the day-to-day implementation of the support functions responsibilities. Use actions words such as conduct or assist for the position relevant responsibilities.

Generic responsibilities

These responsibilities shall be the same for all positions with the same title. The responsibilities shall be short and essential. Details belong in the Work- and Professional Development Plan.

Plan, prepare and serve meals and refreshments for NRC staff and visitors according to plans.
Organize appropriate supplies for the Kitchen as needed, in accordance with daily menu ensuring that the food prepared is healthy, hygienic and balanced and represents the best value for money
Maintain high standards of hygiene in food handling, self and in the kitchen
Inform line manager of any breakages or necessary equipment repair
All fresh food and vegetables must be carefully washed and if required soaked in chlorine tablets prior to cooking.
Ensure cost-effective purchasing of food and other relevant items as requested
Maintains a thorough understanding of the Occupational Health & Safety Regulations and apply appropriate operational procedures to minimize risk of injury or accident within the kitchen and environs.
Waste products should be disposed of quickly and in an appropriate disposal
Request purchasing of new materials as appropriate
Undertake any other activities as mutually agreed with the Line manager

Specific responsibilities

These responsibilities shall be adapted to the particularities of the job location and context, phase of operation, strategic focus and type of programme intervention. This section shall be revised whenever a new employee is hired or the context changes significantly.

Report any new or broken kitchen asset
Keep track of kitchen inventories
Prepare meals for special functions
Clean the kitchen area and wash up the utensils and equipment

Competencies 

Competencies are important in order for the employee and the organisation to deliver desired results. They are relevant for all staff and are divided into the following two categories:

1. Professional competencies

These are skills, knowledge and experience that are important for effective performance.

Generic professional competencies: 

Experience from working as a Cook in a humanitarian/recovery context or company
Documented results related to the position’s responsibilities
Knowledge of local language

Context/ Specific skills, knowledge and experience: 

Local language is an essential
Grade 8 in education
Experience of working with other humanitarian organizations for a similar post

2. Behavioural competencies

Handling insecure environment
Planning and delivering results
Empowering and building trust
Communicating with impact and respect

Level of Education: Bachelor Degree

Work Hours: 8

Experience in Months: No requirements