Cleaner/Cook -(Dollo Ado & Jigjiga)

Generic Responsibilities 

• Adhere to NRC policies, tools, handbooks and guidelines
• Prepare and develop status reports as required by management
• Promote and share ideas for improvement
• Perform according to the work and development plan

Specific Responsibilities 

• Responsible for daily floor care, performing various surface tasks, including vacuuming, mopping, sweeping, and spot-cleaning carpets of all office areas.
• Ensure cleanliness of the washrooms and other common areas at all times including washing and changing the hand towels
• Ensure washrooms are properly stocked with tissue papers, air fresheners and hand washing soap.
• Responsible for cleaning of windows in all rooms, management offices, etc.
• Responsible for cleaning and sanitizing of inside the office daily
• Clean the kitchen area and wash up the utensils.
• Perform dusting, disinfecting, and polishing of surfaces and furniture as needed.
• Responsible for removing trash in office areas, Empty wastepaper baskets, dustbins and shredding machines.
• Prepare and serve tea, refreshments to NRC staff and visitors.

  Cooking responsibility

• Prepare and Cook Meals — Prepare breakfast, lunch, and/or snacks for employees based on the office meal plan.
• Maintain Kitchen Hygiene — Clean cooking surfaces, utensils, and kitchen equipment before and after use.
• Manage Inventory — Monitor kitchen stock, track ingredients, and notify the admin for restocking when needed.
• Ensure Food Safety — Follow proper food safety and hygiene practices to ensure meals are safe and fresh.
• Serve Food — Plate and serve meals at scheduled times

 

Competency 

Professional Competencies 

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

Generic professional competencies:

• Experience from working as service support staff in a humanitarian/recovery context
• Previous experience from working in complex and volatile contexts
• Documented results related to the position’s responsibilities
• Some knowledge of English
• Creative and flexible in food production and presentation
• Presentable, friendly and patient
• Attention to detail

Context/ Specific skills, knowledge and experience:

• Certificate of Secondary Education
• Minimum of 2 years’ working with INGOs in similar roles
• Minimum of 2 years’ relevant experience in institution food making.
• Ability to speak and understand English.

Behavioral Competencies

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

 

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