General Objectives

Under the direct supervision of the HR Officer, the Cook is responsible for planning, preparing, and serving nutritious, hygienic, and balanced meals for expatriate staff and subscribed national staff in accordance with PUI standards.
The Cook ensures proper food handling, kitchen hygiene, stock management, and cost control while maintaining a safe and welcoming dining environment. The position also supports the administration of the staff lunch subscription system through meal planning, consumption monitoring, and expenditure tracking.

Responsibilities and Tasks

Meal Planning and Preparation:

Maintain exemplary hygiene standards in the kitchen, dining area, storage spaces, and food preparation areas.
Wash and sanitize plates, dishes, cutlery, cooking utensils, and kitchen equipment after use.
Clean and disinfect refrigerators, freezers, food storage areas, and kitchen surfaces regularly.
Ensure compliance with food safety and hygiene procedures during food preparation, storage, and service.
Monitor food expiry dates and ensures proper stock rotation using the First-In-First-Out (FIFO) principle.
Ensure drinking water dispensers are clean and disinfected regularly.
Report any food contamination risks or health and safety concerns immediately.

Kitchen Hygiene and Food Safety:

Maintain exemplary hygiene standards in the kitchen, dining area, storage spaces, and food preparation areas.
Wash and sanitize plates, dishes, cutlery, cooking utensils, and kitchen equipment after use.
Clean and disinfect refrigerators, freezers, food storage areas, and kitchen surfaces regularly.
Ensure compliance with food safety and hygiene procedures during food preparation, storage, and service.
Monitor food expiry dates and ensure proper stock rotation using the First-In-First-Out (FIFO) principle.
Ensure drinking water dispensers are clean and disinfected regularly.
Report any food contamination risks or health and safety concerns immediately.

Staff Lunch Subscription Management:

Maintain an updated list of subscribed staff members participating in the lunch service.
Share weekly meal plans with administration as required.
Record the number of meals prepared and served daily.
Support administration in monitoring meal subscription trends and forecasting food requirements.
Ensure meals are served fairly and according to the approved subscriber list.

Staff Lunch Subscription Management:

Ensure gas cylinders and cooking equipment are used safely.
Turn off lights, fans, gas burners, and electrical appliances when not in use.
Promote efficient use of water, electricity, and kitchen resources.
Ensure unauthorized people do not access designated staff accommodation areas when assigned to work within those premises.
Immediately report security or safety incidents to the supervisor.

Priorities of the Department:

Plan, organize, and implement cooking activities as per PUI guidelines
Ensure that the kitchen, cooking utensils and refrigerator are always clean and up-to-date
Ensure that the kitchen and water dispensers are always clean and disinfected quarterly

Mandatory requirements

Language skills: English and Knowledge of local languages are an asset.
Education degree: Secondary Education or any related diploma, Vocational training in catering, hospitality, food preparation, or related field is an asset.
Work experience: Minimum 2 years of experience as a cook in an NGO, INGO, hotel, restaurant, cafeteria, guesthouse, or institutional catering environment.
Experience preparing meals for large groups is an advantage.

Knowledge and skills:

Asset:

Cook