Cook at Premiere Urgence Internationale (PUI)

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.
• 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.