Cook - Doolow, Somalia
Purpose of the position:
Ensure provision of quality services in the guests’ house as per set procedures and policy. Prepared varied and nutritious diet for field team, observing the highest standards of hygiene.
Facilitate customer-focused service provision at team house and office facilities:
Prepare meals in a hygienic procedures;
Prepare varied and nutritious meals;
Prepare special food request for staff members;
Maintain food and beverage service times: (breakfast, lunch, dinner and tea service times);
Monitor daily kitchen requirements, a report shortages to Administration Officer/Facility Facilitator;
Facilitate effective and comfortable Team house conditions:
Purchase fresh food and other kitchen requirement as per approved procedures.
Maintain high standards of hygiene and cleanliness in kitchen facilities;
Maintain kitchen equipment, alerting Administration Officer/Facility Facilitator of repair/replenishment needs;
Monitor kitchen equipment/supplies, reporting theft or loss to management.
Maintain Tracking daily sheet
Provide supervision to catering team:
Ensure staff understand their roles and responsibilities:
Provide mentoring to staff of their roles and responsibilities;
With the assistance of Administration Officer, prepare performance targets, provide periodic feedback of staff performance, and if necessary, take remedial action to address performance challenges.
Oversee cooks, ensuring a healthy, varied diet for team members and visitors;
Monitor team office and office facilities and alert Administration Officer of needed maintenance;
Monitor inventory of food supplies/ materials at team house location, requesting Administration Officer for replenishment in a timely manner;
Organize and manage Leave schedules for the catering team
Perform any other duty as may be assigned from time to time
Demonstrates well-developed interpersonal skills, excellent communication skills, both verbal and written, as well as negotiation skills
Must adhere to set security standards
Ensure a gender perspective in the scope of work
Perform other duties as required.
Qualifications: Education/Knowledge/Technical Skills and Experience
The following may be acquired through a combination of formal or self-education, prior experience or on-the-job training:
Educational level required: Secondary education
Technical Training qualifications required: Certificate in culinary
Experience: 1 years of experience in a similar job
Working Environment / Conditions:
Work environment: Office-based with frequent travel to the field
Travel: 10% Domestic/international travel is required.
On call: Immediately