Main Purpose

Cook: Prepare meals for MSF staff, according to hygiene standards and security rules, in order to ensure their nutritional needs.

Cleaner: Execute, according to hygienic standards, housekeeping, cleaning and tiding up activities in order to ensure public and staff private areas are in good condition.

Accountabilities

As a cook:

•       Carry out the preparation of meals for staff

•       Follow at all times all hygiene standards and security rules.

•       Control stock of food in order to ask for anything needed on time, prepare shopping list and make purchases if required.

•       Ensure meals are served on time.

•       If applicable, set table before every meal and clean it up after each meal.

•       Ensure cleanliness of all facilities, utensils and equipment.

•       Ensure the provision of drinkable water during the day and when you leave: cleaning and filling the water tank

•       Look after all equipment provided.

•       Keep an inventory of MSF kitchen utensils and equipment, i.e. plates, glasses, cutlery, cookware, etc., and ensure its integrity.

•       Report all important information (lost, robbery, damages, deterioration, incident, etc.) to supervisor

As a cleaner:

•       Clean office rooms in MSF office.  

•       Do the laundry, iron clothes and other housekeeping activities.

•       Sweep and mop the floors.

•       Restock supplies (toilet paper, soap, etc.) as required.

•       Upon arrival, prepare hot water for tea/coffee and refill drinking water.  

•       Keep premises properly locked (doors, windows).

MSF Section/Context-Specific Accountabilities

As a cook:

• Take into account the advice of house tenants regarding the variety and quality of the food, in order to make sure the meals are appreciated
• When purchasing food, make sure to keep track of what you bought and for how much money, by writing it down, so that all expenses can be explained

As a cleaner: Take into account the advices of house tenants regarding the quality of housekeeping