Cleaner/Cook

Role and responsibilities

The purpose of the positions to provide service support to the staff. Use actions words such as conduct or assist for the position relevant responsibilities.

 Specific Responsibilities 

• Keep the entire and compound premises, offices, shelves, tables, chairs; beds must be clean and well organized.
• Wash and keep clean the kitchen items, dust tables, computers, printers, copier, chairs, windows glasses and frames, doors, remove cobwebs etc.
• Keep track and prepare rooms for incoming visitors during their stay in the compound.
• Ensure regular laundry, ironing and appropriate storage of such items.
• Waste products should be disposed of quickly and in an appropriate disposal
•  Report any rupture of water supplies immediately to the administration office.
• Ensure regular cleanliness for the guest houses or the offices
• prepare different types of meals (breakfast, Lunch and dinner, 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 tea 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, and dinning hall all the time
• 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 working environs;
• Make timely requests for cleaning supplies through the administration to ensure effective and efficient hygiene in the Guesthouse/Offices.

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:

Professional competencies 

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

Generic professional competencies: 

• Experience from working as a Cleaner/Cook in a humanitarian/recovery context
• Documented results related to the position’s responsibilities
• Knowledge of local language
• Some Knowledge of English Lanaguage

Context/ Specific skills, knowledge and experience: 

• Grade 8^th completed
• Certificate in Food Preparation is Mandatory
• Minimum Three years relevant work Experience from working as service support staff in a humanitarian/recovery context
• Good previous record of work
• Excellent interpersonal, written and verbal communication skills.
• Strict attention to policy and practice detail
• Very strong financial analysis skills
• High integrity
• Ability to work under pressure and meet deadline
• Good cultural awareness and sensitivity

Behavioral competencies 

These are personal qualities that influence how successful people are in their job. NRC’s Competency Framework states 12 behavioural competencies, and the following are essential for this position:

• Communicating with impact and respect
• Planning and delivering results
• Handling insecure environments