AB02400
AUXILIAR DE COCINA
Nivel 1
Responsabilidad Jerárquica
Cocinero/a
Responsabilidad Funciónal
Cocinero/a
Área Profesional
RR. HH. & FIN
Objetivo Principal
Asistir al cocinero en la preparación de comidas para los pacientes y para el personal de MSF, de acuerdo con los estándares de higiene, los procedimientos y las normas de seguridad de la institución, a fin de cubrir sus necesidades alimentarias.
Responsabilidades
- Asistir al cocinero para preparar y servir a tiempo las comidas destinadas al personal, observando siempre todos los estándares de higiene.
- Asistir al cocinero con la lista de la compra y, si se requiere, ocuparse de hacer las compras para contar con existencias suficientes de alimentos en todo momento.
- Si corresponde, poner la mesa antes de cada comida y limpiarla después.
- Ayudar al cocinero a lavar los platos, limpiar la cocina, repostar el suministro de agua potable, etcétera.
- Realizar las tareas que el Cocinero le delegue.
Formación
Ninguna.
Experiencia
Ninguna.
Language Level Description
A2 Basic User
Waystage or elementary
- Can understand sentences and frequently used expressions related to areas of most immediate relevance (e.g. very basic personal and family information, shopping, local geography, employment).
- Can communicate in simple and routine tasks requiring a simple and direct exchange of information on familiar and routine matters.
- Can describe in simple terms aspects of his/her background, immediate environment and matters in areas of immediate need.
Technical Skills
This job doesn't have technical skills.
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
Restrains emotional reactions and responds calmly
- Is able to continue working or speaking without being provoked to anger.
- Walks away from a stressful situation in order to control his/her own emotions.
- Carries on talking or working calmly in extremely frustrating or stressful situations.
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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