MT04600
CHEF CUISINIER MÉDICAL
Niveau 3
Responsabilité Hiérarchique
Responsable logistique / Responsable de l'activité
Responsabilité Fonctionnelle
Responsable de l'activité /Référent médical de projet
Domaine Professionnel
Logistique / Médical
But principal
Superviser, former et guider les cuisiniers afin de garantir la préparation de repas nutritifs et équilibrés pour le personnel ou les patients ; assurer la disponibilité des matières premières ainsi que l'observation des normes d'hygiène et les règles de sécurité. This will be done according to local context and to the location of the position (i.e. Health Facility, Nutrition Intervention, Domestic, etc.).
Responsabilités
- Connaître, appliquer et garantir les normes d'hygiène et les règles de sécurité élémentaires pour la préparation des repas.
- Déterminer les quantités de nourriture à préparer, s’assurer que les ingrédients nécessaires sont disponibles et vérifier la qualité de la nourriture. Cela se fera en étroite collaboration avec les départements logistique, médical ou administratif, selon l'emplacement de la position (c.-à-d. l’unité de santé, l’intervention nutritionnelle, domestiques, etc.)...
- Superviser (et participer à) la préparation des repas pour le personnel ou les patients.
- S'assurer que les repas sont servis à l'heure.
- Superviser l'intégrité du matériel (ustensiles de cuisine), des infrastructures et des conditions d'hygiène dans la cuisine, y compris la qualité de l'eau (filtrée, bouillie, etc.)
- Assurer la gestion quotidienne des cuisiniers (temps de travail, les quarts, les absences, les congés, etc.), superviser et évaluer la qualité de leur travail et assurer une formation si nécessaire.
- Responsable de tous les équipements fournis.
- Communiquer toute information pertinente au supérieur hiérarchique.
Éducation
Alphabétisation.
Expérience
Une expérience antérieure en tant que cuisinier. Expérience souhaitable comme superviseur d'équipe.
Language Level Description
B1 Independent User
Threshold or intermediate
- Can understand the main points of clear standard input on familiar matters regularly encountered in work, school, leisure, etc.
- Can deal with most situations likely to arise while travelling in an area where the language is spoken.
- Can produce simple connected text on topics that are familiar or of personal interest.
- Can describe experiences and events, dreams, hopes and ambitions and briefly give reasons and explanations for opinions and plans.
Technical Skills
Person / material hygiene
Under Supervision
Capacity to ensure adequate use of Personal Protective Equipment (PPE)
Infection control
Under Supervision
Knowledge and respect of universal standard precautions
Knowledge and respect of disinfection material guidelinesL1 Knowledge and respect of universal standard precautions
Knowledge and respect of disinfection material guidelines
Food Hygiene
Under Supervision
Capable to implement basic food hygiene principles (cleaning, storage)
Understand principle of food transformation( process, transformation, storage)L1 Capable to implement basic food hygiene principles (cleaning, storage)
Understand principle of food transformation( process, transformation, storage)
Stock
Counseling
Under Supervision
Able to perform basic counseling and/or educational sessions under supervision
Able to identify cases presenting psycho-social problems
Nutrition
Under Supervision
Understand of therapeutic feeding principles
Transversal Competencies
Commitment to MSF’s Principles
Demonstrates knowledge of and accepts MSF’s principles
- Respects the choices made by the organisation.
- Has basic knowledge of MSF’s mission and main activities.
- Respects and accepts the medical ethics and principles of MSF.
- Knows the difference between MSF’s activities and those of other NGOs and actors.
Behavioural Flexibility
Accepts changes
- Accepts changes without knowing the full reasons for them.
- Accepts new ideas in a positive way.
- Positively accepts changes in his/her environment.
- Accepts arguments opposed to his/her own.
- Is willing to listen and to take on new tasks in his/her job.
Stress Management
Manages own stress
- Expresses awareness of his/her own stress level.
- Is able to identify causes of his/her own stress and/or asks for help in detecting them.
- Is able to express to others his/her personal stressors at an appropriate time without overwhelming them.
Results and Quality Orientation
Performs his/her work
- Knows objectives of the job.
- Defines tasks to achieve objectives and establishes a working plan.
- Reviews and checks his/her work to detect mistakes and to correct them immediately.
- Values high-quality work.
Service Orientation
Knows and understands clients’ needs and interests
- Identifies and has a clear understanding of who the client to be served is.
- Identifies clients’ needs and concerns, and provides them with useful information and quick solutions.
- Listens to clients and asks them questions to determine their needs and motivations.
- Gets to know how the rest of the team works.
Teamwork and Cooperation
Acknowledges the importance of teamwork and cooperation
- Is responsible for his/her work because he/she knows the repercussions it has on the team or on others.
- Establishes and maintains good working relationships with colleagues, is accessible and listens to others.
- Cooperates with the team and supports decisions made.
- Demonstrates a predisposition to work with others and gives help when asked.
- Acknowledges there are common goals as well as individual objectives deriving from the personal plan of action.
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