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.

Duties & 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. 

1. Plan, prepare and serve meals and refreshments for NRC staff and visitors according to plans.

2. 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

3. Maintain high standards of hygiene in food handling, self and in the kitchen

4. Inform line manager of any breakages or necessary equipment repair 

5. All fresh food and vegetables must be carefully washed and if required soaked in chlorine tablets prior to cooking.

6. Ensure cost-effective purchasing of food and other relevant items as requested 

7. 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.

8. Waste products should be disposed of quickly and in an appropriate disposal 

9. Request purchasing of new materials as appropriate 

10. 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

Job Requirements

Competencies 

Competencies are important in order for the employee and the organization 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

How to Apply

Apply here!

Female Candidates are highly encouraged to apply!