Premiere Urgence Internationale (PUI) – hiring Cook

Première Urgence Internationale (PUI) is a non-governmental, non-profit, non-political and non-religious international aid organization. Our teams are committed to supporting civilians’ victims of marginalization and exclusion, or hit by natural disasters, wars and economic collapses, by answering their fundamental needs. Our aim is to provide emergency relief to uprooted people to help them recover their dignity and regain self-sufficiency. PUI has been operating in Nigeria since 2016, initially establishing its presence in Borno State with a field office in Maiduguri. Over the years, PUI has expanded its humanitarian response to deep-field locations, including Monguno and Pulka, and more recently to Katsina State in Northwest Nigeria.

We are  recruiting to fill the position below:

 Job Title: Cook

Location: Katsina
Employment Type: Contract

General Objectives

• Under the direct supervision of the HR Officer, the Cook is responsible for planning, preparing, and serving nutritious, hygienic, and balanced meals for expatriate staff and subscribed national staff in accordance with PUI standards.
• The Cook ensures proper food handling, kitchen hygiene, stock management, and cost control while maintaining a safe and welcoming dining environment. The position also supports the administration of the staff lunch subscription system through meal planning, consumption monitoring, and expenditure tracking.

Responsibilities and Tasks
Meal Planning and Preparation:

• Maintain exemplary hygiene standards in the kitchen, dining area, storage spaces, and food preparation areas.
• Wash and sanitize plates, dishes, cutlery, cooking utensils, and kitchen equipment after use.
• Clean and disinfect refrigerators, freezers, food storage areas, and kitchen surfaces regularly.
• Ensure compliance with food safety and hygiene procedures during food preparation, storage, and service.
• Monitor food expiry dates and ensures proper stock rotation using the First-In-First-Out (FIFO) principle.
• Ensure drinking water dispensers are clean and disinfected regularly.
• Report any food contamination risks or health and safety concerns immediately.

Kitchen Hygiene and Food Safety:

• Maintain exemplary hygiene standards in the kitchen, dining area, storage spaces, and food preparation areas.
• Wash and sanitize plates, dishes, cutlery, cooking utensils, and kitchen equipment after use.
• Clean and disinfect refrigerators, freezers, food storage areas, and kitchen surfaces regularly.
• Ensure compliance with food safety and hygiene procedures during food preparation, storage, and service.
• Monitor food expiry dates and ensure proper stock rotation using the First-In-First-Out (FIFO) principle.
• Ensure drinking water dispensers are clean and disinfected regularly.
• Report any food contamination risks or health and safety concerns immediately.

Staff Lunch Subscription Management:

• Maintain an updated list of subscribed staff members participating in the lunch service.
• Share weekly meal plans with administration as required.
• Record the number of meals prepared and served daily.
• Support administration in monitoring meal subscription trends and forecasting food requirements.
• Ensure meals are served fairly and according to the approved subscriber list.

Staff Lunch Subscription Management:

• Ensure gas cylinders and cooking equipment are used safely.
• Turn off lights, fans, gas burners, and electrical appliances when not in use.
• Promote efficient use of water, electricity, and kitchen resources.
• Ensure unauthorized people do not access designated staff accommodation areas when assigned to work within those premises.
• Immediately report security or safety incidents to the supervisor.

Priorities of the Department:

• Plan, organize, and implement cooking activities as per PUI guidelines
• Ensure that the kitchen, cooking utensils and refrigerator are always clean and up-to-date
• Ensure that the kitchen and water dispensers are always clean and disinfected quarterly

Mandatory requirements

• Language skills: English and Knowledge of local languages are an asset.
• Education degree: Secondary Education or any related diploma, Vocational training in catering, hospitality, food preparation, or related field is an asset.
• Work experience: Minimum 2 years of experience as a cook in an NGO, INGO, hotel, restaurant, cafeteria, guesthouse, or institutional catering environment.
• Experience preparing meals for large groups is an advantage.

Knowledge and skills:

• Commitment to the NGO values and principles
• Knowledge of food hygiene and safety standards.
• Ability to prepare diverse and nutritious meals.
• Basic stock management and budgeting skills.
• Good organizational and time management skills.
• Ability to work independently and maintain confidentiality.

Asset:

• Transversals skills
• Commitment to the NGO values and principles
• Initiatives taker
• Independent worker
• Rigor
• Honesty
• Good physical condition.

Application  Deadline 
21st October, 2026.

Method of Application 

 
Interested and qualified candidates should use link below to Apply.

Click here to apply online

Note: The tasks and responsibilities defined in this job description are non-exhaustive and can evolve depending on the project’s needs.