Preliminary Job information

• JOB TITLE: COOK/CLEANER (2) 
• COUNTRY AND BASE OF POSTING: YEMEN – MOKHA
• REPORTS HIERARCHICALLY TO: HUMAN RESOURCES OFFICER 
• CONTRACT DURATION: 6 MONTHS (RENEWABLE, BASED ON BUDGET AVAILABILITY AND PERFORMANCE EVALUATION)
• ANNOUNCING DATE: AUGUST 11, 2025
• ANNOUNCEMENT CLOSING DATE:  AUGUST 25, 2025
• WORK STARTING DATE: SEPTEMBER 15, 2025

Qualified female candidates who meet the job requirements are strongly encouraged to apply.

General information on the mission

PU-AMI’s Context & strategy:

Première Urgence - Aide Médicale Internationale (PU-AMI) is an international, non-profit, non-political, and non-religious humanitarian organization which aims to provide rapid global response to the basic needs of populations affected by humanitarian crises to help them regain independence and dignity. PU-AMI provides assistance to more than 6 million people throughout 24 countries, with more than 2,500 staff worldwide.
PU-AMI adopts an integrated approach, to identify and understand the full array of the needs of the people affected by crises. This innovative approach is at the core of every PU-AMI-supported projects, to better target and prioritize actions, stabilize and improve the situation of the most vulnerable groups. It allows the teams to take all aspects of a problem into account, to come up with an efficient combination of solutions, which will have a powerful and long-lasting impact on the affected populations. In this respect, the organization runs around 190 projects a year worldwide, most of which are focused on Health, Nutrition, Food Security, Water, Sanitation and Hygiene, Psychosocial Support, Education and Protection activities. 
In Yemen, PU-AMI is supporting 18 health facilities (Health Centers, Health Units and Therapeutic Feeding Centers) in four Districts in Hodeidah (Al Mighlaf, As Sukhnah, Al Mansuriyah and Al Qanawis), three Districts in Raymah (Bilad At Ta’am, Al Jabin and Mazhar) and two Districts in Taizz (Al Mokha and Mawza). PU-AMI’s operations are managed by two field offices in Hodeidah and Mokha cities, both supported by the Sana’a coordination office. PU-AMI recently established a second coordination office in Aden. 
PU-AMI is participating actively in clusters and sub-clusters (health; nutrition; food security and livelihoods; WaSH) and works closely with relevant government departments.

Overall Objective

Under the supervision of the HR Officer, the Cook/Cleaner is responsible for preparing and serving meals and maintaining the cleanliness and orderliness of the office, guard’s office, and guesthouse premises. The role ensures that all food preparation and housekeeping activities are carried out in accordance with organizational policies, occupational health and safety regulations, and recognized hygiene and sanitation standards, in order to provide a safe, clean, and welcoming environment for staff and visitors.

Scope of Work and Core Responsibilities

The Cook/Cleaner is responsible for delivering high-quality meal preparation and maintaining a clean, safe, and hygienic environment across the office, guard’s office, and guesthouse. This includes planning, preparing, and serving nutritious meals for national and/or international staff; ensuring proper food storage, handling, and kitchen hygiene; and maintaining cleanliness and order in all assigned premises. Duties extend to general housekeeping, laundry, and guesthouse upkeep, as well as ensuring the guard’s office and surrounding outdoor areas remain presentable. The Cook/Cleaner is expected to follow organizational occupational health and safety procedures, adhere to recognized hygiene and sanitation standards, report hazards promptly, and use personal protective equipment where required. The role requires flexibility to carry out additional duties as needed to support the smooth and safe operation of the mission.

1. Meal Preparation and Kitchen Management

• Prepare and serve diverse, healthy meals (breakfast and lunch) for national and/or international staff, including both local and international cuisine.
• Ensure meals are served on time, with the table set before each meal and cleared/cleaned after.
• Maintain appropriate food stock levels; prepare shopping lists in coordination with the line manager.
• Respect the allocated food budget and maintain cost control in meal preparation.
• Purchase ingredients and basic items as requested by expatriate staff, ensuring quality and freshness.
• Maintain cleanliness and hygiene in all kitchen areas, including utensils, cookware, and equipment.
• Ensure safe storage and handling of food in compliance with hygiene and safety standards.
• Ensure the continuous availability of safe drinking water.
• Safeguard all kitchen equipment and report any missing or damaged items to the supervisor.

2. Cleaning and Housekeeping – Office, Guard’s Office, and Guesthouse

• Clean and polish desks, floors, cupboards, shelves, work surfaces, and filing cabinets.
• Sweep and dust all rooms and furniture daily.
• Mop floors and clean windows/panes (inside and outside) as needed.
• Sweep and mop stairwells daily.
• Empty and dispose of waste from dustbins daily.
• Clean and disinfect refrigerators as needed (minimum once every two months).
• Defrost refrigerators at least twice a year.
• Change and wash towels regularly; wash curtains as required.
• Wash dishes regularly and ensure kitchen areas remain tidy.
• Clean and maintain the guard’s office, including floors, desks, windows, waste bins, and any assigned sanitary facilities, ensuring it is always kept organized and presentable.
• Ensure outdoor entrance and surrounding areas of the office and guard’s office are kept clean and free from litter.

3. Specific Tasks (Guesthouse and Expatriates)

• Change bed linens and towels at least once a week or as needed.
• Wash and iron clothes and bed linens for expatriate staff, using hand-wash when required.
• Maintain cleanliness and order in bedrooms, bathrooms, and shared living areas.

4. Workplace Health & Safety

• Comply with all organizational occupational health and safety procedures, including the safe handling and storage of cleaning chemicals and kitchen equipment.
• Immediately report any safety hazards, damaged equipment, or potential risks to the supervisor.
• Use personal protective equipment (PPE) as required when performing cleaning or maintenance tasks.
• Follow proper food safety and sanitation practices to prevent contamination or foodborne illness.

5. Other Duties

• Remain flexible and perform other related duties as required for the effective operation of the mission and well-being of staff.

Reporting Lines:

• The Cook/Cleaner will report directly to the HR Officer.

Required Personal Competencies: 

• Service Orientation: Demonstrates a strong commitment to providing quality service to staff and visitors, anticipating needs and responding promptly.
• Attention to Detail: Maintains high standards of cleanliness, hygiene, and presentation in all tasks.
• Reliability and Punctuality: Consistently arrives on time and delivers assigned duties within agreed timeframes.
• Adaptability and Flexibility: Willingly adjusts to changing priorities, schedules, and operational needs
• Teamwork and Collaboration: Works effectively with colleagues across different cultural and professional backgrounds.
• Discretion and Confidentiality: Respects privacy of staff and guests, and handles organisational information with integrity.
• Initiative: Identifies needs and undertakes tasks without being prompted, while staying within agreed responsibilities.
• Resilience: Remains calm, polite, and effective under pressure or in challenging situations.
• Work Ethic: Demonstrates honesty, responsibility, and accountability in all duties.
• Cultural Sensitivity: Respects and adapts to diverse cultural norms, dietary preferences, and customs.