JOB ADVERT: COOK
The U.S. Deputy Chief of Mission (DCM) has an opening for a Cook.
This position is located in Yaounde.
Closing Date: August 5, 2015 at 16:00
Work Hours: Full time 54 hours/week
The employer is NOT a United States Government employer.
NOTE: ALL NON-CAMEROONIAN APPLICANTS MUST HAVE THE REQUIRED WORK AND/OR RESIDENCY PERMITS TO BE ELIGIBLE FOR CONSIDERATION.
BASIC FUNCTION FOR THE COOK POSITION
Incumbent serves as Cook at the official residence of the Deputy Chief of Mission (DCM) and is responsible for the daily preparation of food items. Incumbent prepares culinary delights for the DCM and his/her family and guests. Guest satisfaction revolves around the food appearance, high quality of the food and overall dining experience.
Detailed Duties and Responsibilities for Cook
Is responsible for the kitchen operation, such as cleanliness (washing dishes, cleaning stoves, etc.) as well as for the proper maintenance of the kitchen equipment. Inspects food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. Turns or stirs foods to ensure even cooking. Seasons and cooks food according to recipes or personal judgment and experience.
Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Weighs, measures, and mixes ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Portions, arranges, and garnishes food, and serves food to waiters or patrons. Regulates temperature of ovens, broilers, grills, and roasters. Substitutes for or assists other cooks during emergencies or rush periods. Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Washes, peels, cuts, and seeds fruits and vegetables to prepare them for consumption. Estimates expected food consumption, then requisitions or purchases supplies, or procures food from storage. Carves and trims meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. Butchers and dresses animals, fowl, or shellfish, or cut and bone meat prior to cooking. Bakes breads, rolls, cakes, and pastries. Prepares relishes and hors d'oeuvres. Keeps records and accounts. Plans and prices menu items. May be expected to be called upon to serve as well for small occasions. Assists with the washing of the dishes, as needed, following functions. Polishes silver and obtains additional help for functions. Perform other duties as assigned.
Completion of High School (GCE “A” level, Baccalauréat or equivalent) is required.
Five years experience as Cook with recognized culinary reputation in different cooking styles (American, French, European, and African) in an official residence, an international organization, or a large local institution is required.
Level III (Good Working Knowledge) speaking/reading/writing English and French are required and will be tested.
Basic understanding of professional cooking and kitchen tools handling skills. Understanding and knowledge of safety, sanitation and food handling procedures. Job knowledge/skills/abilities may be tested.
The candidate must be able to obtain and hold a security clearance.
Interested candidates for this position must submit the following:
- A current resume or curriculum vitae; plus
- Any other documentation (e.g., essays, certificates, awards) that addresses the qualification requirements of the position as listed above.
NOTE: clearly specify in your application which position(s) you are applying for. One application will be accepted for multiple positions.
SUBMIT APPLICATION TO
Human Resources Office
P.O. Box 817, U.S. Embassy Yaounde, Cameroon
Or via email at: firstname.lastname@example.org
(Please, indicate the title of the position(s) on the “Subject:” line)
CLOSING DATE FOR THIS POSITION: August 5, 2015 at 16:00
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