Cook

• Job Title: Cook
• Work Unit: Catering and Lodging Division
• Reports to: Head Chief
• Terms of employment: Permanent after probation period
• Place of Work: Addis Ababa
• Salary: As per the organizations salary scale

About the Ethiopian Red Cross Society

The Ethiopian Red Cross Society (ERCS) was established in 1935 and is one of the oldest and largest humanitarian organizations in Ethiopia. ERCS provides services to communities affected by natural and manmade disasters through the provision of emergency responses, ambulance and first aid, family reunification, essential drugs, water and sanitation, and other humanitarian services. ERCS also runs disaster risk reduction programs with the aim of creating resilience households and communities. Currently the ERCS has a structure consisting of 15 Regional Offices, Zonal Branches and District/Woreda Branches, Woreda Red Cross Committee and Kebele Red Cross committees.

ERCS also runs disaster risk reduction programs relating to food security, climate change adaptation, livelihood diversification, and institutional capacity building interventions, with the aim of creating resilience households and communities. ERCS works in partnership with the Ethiopian Government, International Federation of the Red Cross and Red Crescent (IFRC), International Committee of the Red Cross (ICRC), partnering National Societies, members, volunteers and the communities we serve.

Job Summary

Under the supervision of the head Chief, the Cook carries out cleaning , chopping and other preparatory activities on kitchen inputs before use in cooking; measures and mixes ingredients according to recipe using a variety of kitchen utensils and equipment; cooks pastries, local dish, hot and cold food in accordance with standard or special menus and recipes of the day; operates cooking and storing equipment of the kitchen; regulates oven temperature and checks progress of cooking; sorts out and arranges kitchen supplies received for the cooking job order of the day.

Key performance area

• Checks the quantity and quality of raw materials received against the request specification;
• Sorts out and arranges kitchen supplies received for the cooking job order of the day;
• Carries out cleaning, chopping and other preparatory activities on kitchen inputs before use in cooking;
• Measures & mixes ingredients according to standard recipe.
• Prepare section mise-en-scene & mise-en-place as per the standard.
• Assist during meal periods that Buffet table is kept replenished, attractive for the duration service.
• Garnish entries before being sent to cafeteria for service in accordance standard buffet instruction.
• Measures and mixes ingredients according to recipe using a variety of kitchen utensils and equipment;
• Fries, boils, roasts and steams meat, fish, vegetables and other food according to planned menus;
• Cooks pastries, local dish, hot and cold food in accordance with standard or special menus and recipes of the day in consultation with and under coaching by a senior cook;
• Cleans & maintains equipment utensils & refrigerator.
• Takes care of cooked food, sorts, stores and keeps in a designated kitchenware item or place as appropriate until delivery for serving;
• Operates cooking and storing equipment of the kitchen;
• Conforms to kitchen sanitation regulations and standards effectively and consistently;
• Wear a clean & pressed Uniform such as pants, sheriff jacket, apron & cape.
• Performs other related duties and responsibilities as assigned by the Head Chief.

Qualification Requirements:

• First degree/Diploma/ level IV/or Level III/ in Food Preparation/pastry & bakery/culinary & confectionary and
• 2/4/6 years work experience in food preparation, culinary & confectionary.