Cook

Main Purpose

Prepare meals for MSF staff, according to hygiene standards and security rules, in order to ensure their nutritional needs.

Accountabilities

•List item

•Carry out the preparation of meals for staff

•Follow at all times all hygiene standards and security rules.

•Control stock of food so as to ask for anything needed on time, and prepare shopping list and make purchases if required.

•Ensure meals to be served on time.

•If applicable set table before every meal and clean it up after each meal.

•Ensure cleanliness of all facilities, utensils and equipment.

•If domestic cook, ensure the provision of drinkable water during the day and when she / he leaves: cleaning, filling the filter and empty bottles, changing batteries if necessary.

•Look after all equipment provided.

•Keep an inventory of MSF kitchen utensils and equipment, i.e. plates, glasses, cutlery, cookware, etc., and ensure its integrity.

•Report all important information (lost, robbery, damages, deterioration, incident, etc.).to superior

•Plan weekly menu according to the team requests. 

•In collaboration with the superior, prepare the Internal Order for the purchase of all materials (consumable and not) needed to perform his/her duties.

•Manage daily purchases of the needed ingredients. 

•Ensure cleanliness of the kitchen and pantry, utensils and equipment.

•Ensuring waste management and recycling practices.

Requirements

Education

Literacy essential, course on cooking desirable.

Experience

·Essential: minimum 2 years of experience in the same role.

·Desirable: Experience with international NGOs. 

Skills

·Time Management: Capable of preparing meals efficiently and on time.

·Food Safety Knowledge: Familiarity with food handling, storage, and hygiene standards.

·Proven capacity to manage the daily/weekly grocery.

·Management of the food stock and all consumable and not-consumable equipment of the kitchen.

Languages

Local language essential. Mission language strongly desirable.

Equipment Knowledge

·Familiarity with the kitchen equipment available in office (e.g., microwave, oven, refrigerator).

·Ability to operate and maintain basic appliances.

Specialized Dietary Needs

·Allergies: has knowldege on determine if anyone in the team has food allergies and ensure the cook can accommodate them.

·Cultural Preferences: has knowldege on cultural or religious dietary restrictions (e.g., halal, kosher, vegetarian, vegan).

·Health-Focused Options: has knowldege on an options for staff members on special diets, such as low-carb, high-protein, or low-fat meals.

Competencies

•Commitment

•Flexibility

•Stress Management

•Results

•Teamwork

•Service