Experience
- 2 to 3 years
- The applicants should have experience in the following business area(s): NGO
Education
Minimum HSC or equivalent educational qualification.
Requirements
- 2 to 3 years
- The applicants should have experience in the following business area(s): NGO
Additional Requirements
• Must go through the medical tests to prove that the position holder is not an active carrier of contagious disease which includes but not limited to Hepatitis-B,C, Tuberculosis, other skin disease such as Scabies, and helminthiasis and or severe co morbidity that might get worse due to continuous exposure of heat etc.
• Technical or hands-on training or a related trade is preferred.
• At least 2–3 years of relevant practical experience in a hospital setting.
• Basic recordkeeping and reporting skills.
Desirable Experience
● Previous experience working in a hospital, clinic, Field Hospital, or primary healthcare facility.
● Experience working with NGOs, INGOs, humanitarians, or development programs.
● Previous experience in the Rohingya Response or other humanitarian settings.
5. Required Skills and Competencies
Technical Skills
• Knows about food, nutrition and calorie count,
• Balanced diet.
Communication & Interpersonal Skills
● Effective communication.
● Team work & collaboration.
● Coordination and responsiveness.
● Problem solving and decision making.
7. Additional Requirements
• Willingness to work in refugee camp facilities and travel within Cox’s Bazar District as required.
• Willingness to work flexible hours and support emergency response activities when necessary.
• Ability to work effectively in resource-limited humanitarian settings.
• Commitment to organizational safeguarding, IPC, security, health and safety, and professional conduct requirements.
Additional Job Responsibilities
The duties and responsibilities outlined above are not exhaustive. The role holder may be required to undertake additional duties reasonably related to their qualifications, skills, and experience, based on programme and operational requirements.
Safeguarding
The post holder is required to perform all duties in accordance with the organization's safeguarding, Prevention of Sexual Exploitation and Abuse (PSEA), child safeguarding, anti-harassment, code of conduct, and other relevant organizational policies and procedures.
Equal Opportunity
The organization is an equal opportunity employer and encourages applications from qualified candidates regardless of gender, age, disability, ethnicity, religion, or other status.
Health and Safety
The post holder is required to carry out all duties in accordance with organizational Health, Safety, Security, Infection Prevention and Control, laboratory biosafety, and other relevant policies and procedures.
Responsibilities & Context
Job Description: Kitchen Assistant- Jointly operated by Save the Children & PHD Mother and Child Hospital (MCH).
Duty Station: Camp 21, Teknaf, Cox’s Bazar
Reports to: Officer – Admin & logistic
Accountable to: Manager Admin & logistic
Expected Date of Joining: 1st December ,2026. The selected candidate must be available to join on this date.
Position Summary
To supervise and monitor kitchen operations daily at the Maternal & Child Hospital and ensure safe, hygienic and timely preparation, distribution of food for patients and authorized staff. While keeping a keen eye on the recommended food for some patients as per clinical team’s suggestion. The position holder is responsible for maintaining balanced diet, food quality, coordinating meal requirements with relevant departments, ensuring proper food handling and storage, transportation, distribution and implementing Infection Prevention and Control (IPC) measures throughout the kitchen and waste disposal created from the kitchen.
Key Responsibilities
Kitchen Operations and Supervision
• Supervise and monitor the daily activities of cooks and other team members in the kitchen.
• Ensure meals are prepared according to the approved menus, required quantities, and designated meal schedules ensuring balanced diet.
• Ensure safe, hygienic, timely preparation and distribution of breakfast, lunch, dinner, and other approved meals.
• Allocate duties among kitchen personnel and monitor attendance, performance, and compliance with assigned responsibilities.
• Maintain safety, cleanliness, discipline and efficient workflow in the kitchen.
• Ensure adequate arrangements for meal preparation during emergencies and other operational requirements.
Food Quality, Nutrition, and Safety
• Ensure that meals are fresh, cooked properly, nutritious, balanced, and suitable for the intended recipients.
• Follow approved menus and dietary instructions provided by authorized clinical staff.
• Coordinate with the maternity, inpatient, emergency, and other relevant departments regarding patient dietary requirements and meal distribution on time.
• Ensure special dietary needs, where prescribed or approved, are communicated to the kitchen and followed appropriately.
• Monitor food taste, quality, portion size, temperature, and presentation before distribution.
• Prevent the use of expired, spoiled, contaminated, or otherwise unsafe food items.
• Ensure safe handling of raw and cooked food to prevent cross-contamination.
Meal Planning and Departmental Coordination
• Coordinate with relevant departments to collect daily meal requirements, including patient numbers, authorized staff meals, and special dietary needs.
• Prepare daily meal plans and communicate requirements to the supervisor and relevant personnel.
• Ensure food is delivered to the appropriate departments and recipients at the agreed times safely.
• Address food-related complaints and coordinate corrective actions with the relevant departments.
• Maintain clear communication with clinical staff and the Admin & Logistics team regarding changes in patient numbers, menu requirements, and kitchen operations.
Infection Prevention and Control (IPC)
• Ensure strict compliance with MCH IPC guidelines and approved kitchen hygiene procedures.
• Ensure proper handwashing, personal hygiene, clean uniforms, and appropriate use of personal protective equipment (PPE) at all times.
• Monitor the cleaning and disinfection of kitchen surfaces, utensils, cooking equipment, storage areas, and food distribution containers.
• Ensure safe separation of raw and cooked food and proper handling of kitchen waste.
• Ensure food handlers report illness or symptoms that may pose a food safety risk and follow the applicable health and safety procedures.
• Ensure safe drinking water is used for food preparation and cleaning.
• Coordinate with the IPC/WASH team for hygiene monitoring, training, and corrective actions.
• Report any suspected food contamination, foodborne illness, or IPC breach immediately to the supervisor.
Stock, Storage, and Inventory Management
• Monitor daily consumption of food items and kitchen supplies.
• Check the quantity, quality, expiry dates, and condition of received food items.
• Ensure proper food storage, segregation, labelling, and stock rotation appropriately and ensuring the expiry dates of the foods when and where applicable.
• Maintain appropriate temperature and storage conditions for perishable food items.
• Maintain daily food consumption records, stock registers, and records of food wastage.
• Inform the supervisor in advance about stock shortages, upcoming requirements, damaged items, and potential food wastage.
• Ensure that food and kitchen supplies are used only for authorized purposes.
Documentation and Reporting
• Maintain daily records of patient and staff meals served, including quantities and meal distribution details.
• Maintain records of daily menus, food consumption, stock balances, food wastage, and kitchen cleaning schedules.
• Record and report food-related complaints, incidents, and corrective actions.
• Prepare daily or periodic kitchen activity reports as required.
• Maintain documentation of kitchen staff duties, attendance, and hygiene monitoring.
• Provide accurate information to support budgeting, forecasting, procurement, and food cost monitoring.
Equipment, Safety, and Maintenance
• Ensure proper use, cleaning, and routine maintenance of kitchen equipment and utensils.
• Monitor the condition of cooking appliances, gas or electrical connections, water supply, and ventilation.
• Report equipment breakdowns, unsafe conditions, pest infestation, and maintenance need promptly.
• Ensure safe handling of hot surfaces, knives, gas cylinders, electrical appliances, and other kitchen hazards.
• Ensure appropriate fire safety arrangements and compliance with MCH safety and security procedures.
• Monitor waste segregation and disposal in coordination with the WASH team.
Team Management and Capacity Building
• Provide practical guidance to cooks and kitchen personnel on food preparation, portion control, hygiene, IPC, and food safety.
• Identify training needs and support capacity-building activities.
• Promote teamwork, accountability, respectful communication, and a service-oriented approach.
• Ensure kitchen personnel follow organizational policies, safeguarding standards, and the Code of Conduct.
• Report misconduct, safeguarding concerns, or other serious incidents through established reporting channels.
General Responsibilities
• SCI Safeguarding Policy and relevant requirements
• Anti-harassment, prevention of sexual exploitation and abuse (PSEA), and respectful workplace standards.
• SCI Quality and Safety Frameworks.
• MCH norms, standards, and hospital Charter.
• Security protocols and compliance with established security and admin procedures.
• Clear communication, coordination, and reporting arrangements.
Job Other Benifits
Monthly Gross Salary: BDT 38,182 /= (Only)
Bonus and other benefits: 10% of the monthly gross salary.
Other Benefits: Office hours, annual leave, increments, will be provided as per the organizational policy and Recruitment & Human Resource Management Policy of Partners in Health and Development (PHD), subject to project budget availability.