MT04600
COCINERO EN JEFE MÉDICO
Nivel 3
Responsabilidad Jerárquica
Gestor Logístico / Gestor de Actividades
Responsabilidad Funciónal
Gestor de Actividad/Referente Médico de Proyecto
Área Profesional
Logística / Médica
Objetivo Principal
Supervisar, capacitar y orientar a los cocineros, asegurando la preparación de comidas nutritivas y equilibradas para el personal o los pacientes; garantizar la disponibilidad de las materias primas, así como la observación de los estándares de higiene y normas de seguridad. Esto se llevará a cabo de acuerdo al contexto local y a la ubicación del cargo (es decir Centro de Salud, Intervención Nutricional, Doméstico, etc.).
Responsabilidades
- Conocer, aplicar y garantizar que los estándares de higiene universal y normas de seguridad sean respetados para la preparación de las comidas.
- Determinar las cantidades de alimentos a preparar, asegurar que los elementos que se necesitan están disponibles y, verificar la calidad de los alimentos. Esto se realizará en estrecha colaboración con los departamentos de logística, médico o de administración, dependiendo de la ubicación del cargo (es decir Centro de Salud, Intervención Nutricional, Doméstico, etc.).
- Supervisar (y participar) en la preparación de las comidas para el personal o los pacientes.
- Garantizar que las comidas se sirvan a tiempo.
- Supervisar la integridad del equipo (utensilios de cocina), las infraestructuras y las condiciones de higiene en la cocina, incluida la calidad del agua (es decir, filtrada, hervida, etc.)
- Asegurar la gestión diaria de los cocineros (tiempo de trabajo, turnos, ausencias, permisos, etc.), supervisar y evaluar la calidad de su trabajo, y garantizar la capacitación, si es necesario.
- Cuidar y ser responsable de todo el equipo suministrado.
- Reportar toda la información pertinente al gestor de línea.
Formación
Conocimiento requerido en el área.
Experiencia
Experiencia previa como cocinero. Es deseable poseer experiencia como supervisor de equipo.
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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