All NRC employees are expected to work in accordance with the organization’s core values: dedication, innovation, inclusivity and accountability. These attitudes and believes shall guide our actions and relationships.

Qualifications

Professional competencies

These are skills, knowledge and experience that are important for effective performance.

Generic professional competencies:

Experience from working as a Cleaner/Cook in a humanitarian/recovery context or company
Documented results related to the position’s responsibilities
Knowledge of local language

Context/ Specific skills, knowledge and experience:

Local language is an essential
Grade 8 in education
Experience of working with other humanitarian organizations for a similar post

Behavioral competencies

Handling insecure environment
Planning and delivering results
Empowering and building trust
Communicating with impact and respect

Knowledge, Skills & Personal Attributes

Excellent interpersonal, written and verbal communication skills.
Strict attention to policy and practice detail
Very strong financial analysis skills
High integrity
Ability to work under pressure and meet deadlines
Good cultural awareness and sensitivity

Ability to function independently and as a work team leader/facilitator

Responsibilities

Role and responsibilities

The purpose of the CLEANER position is to assist in the day to day implementation of the support functions responsibilities. Use actions words such as conduct or assist for the position relevant responsibilities

Generic responsibilities (max 10)

These responsibilities shall be the same for all positions with the same title. The responsibilities shall be short and essential. Details belong in the Work- and Professional Development Plan.

Plan, prepare and serve meals/tea and refreshments for NRC staff and visitors according to plans.
Organize appropriate supplies for the Kitchen as needed, in accordance with daily menu ensuring that the tea prepared is healthy, hygienic and balanced and represents the best value for money
Maintain high standards of hygiene in food handling, self and in the kitchen
Inform line manager of any breakages or necessary equipment repair
All fresh food and vegetables must be carefully washed and if required soaked in chlorine tablets prior to cooking.
Ensure cost-effective purchasing of food and other relevant items as requested
Maintains a thorough understanding of the Occupational Health & Safety Regulations, and apply appropriate operational procedures to minimize risk of injury or accident within the kitchen and environs;
Waste products should be disposed of quickly and in an appropriate disposal
Request purchasing of new materials as appropriate
Undertake any other activities as mutually agreed with the Line manager

Specific responsibilities

These responsibilities shall be adapted to the particularities of the job location and context, phase of operation, strategic focus and type of programme intervention. This section shall be revised whenever a new employee is hired or the context changes significantly.

Report any new or broken kitchen asset
Keep track of kitchen inventories
Prepare staff tea in the morning and afternoon on timely basis as described
Prepare meals for special functions
Clean offices inside/outside, residence area and stores on daily basis
Wash any cloths for guests/visitor living in the compound/residence area and put appropriate place
Clean the kitchen area and wash up the utensils and equipment

Critical interfaces

By interfaces, NRC means processes and projects that are interlinked with other departments/units or persons. Relevant interfaces for this position are:

Staffs and Guests

Scale and scope of position

Staff: None Stakeholders: Relationship with all staffs guests Budgets: N/A Information: Responsible for proper use of staff contribution Legal or compliance: Required to comply for the terms and condition of employment

Apply now

Added 1 month ago - Updated 22 days ago - Source: nrc.no