MSGR Cook Services

Scope of Work for MSG Cook Services

The Cook is responsible for the preparation and serving of meals for U.S. Government at the U.S. Embassy Bern for seven Marine Security Guards at the Marine Security Guard Residence (MSGR).

This position requires creativity, culinary skill, and attention to detail to ensure that meals are delicious, nutritious, and compliant with dietary standards. The Cook will work closely with Contracting Officer's Representative (COR) to plan menus, accommodate individual preferences, and maintain a clean and organized kitchen environment.

1. Responsibilities:

1.1. Menu Planning and Preparation:

The Cook must collaborate closely with the COR to effectively manage and adhere to the budget.

Develop weekly menus for lunch and dinner, incorporating a variety of local/regional cuisine, American classics, and international dishes. The menu plan for the coming week must be send to COR every Tuesday.

Consider dietary restrictions and preferences when planning menus, ensuring options for all individuals.

Prepare meals according to established recipes and portion sizes, maintaining consistency in flavor and presentation.

Organization of VIP meals with advanced notice.

1.2. Breakfast Preparation:

Prepare optional breakfast items the night before based on individual choices, ensuring freshness and variety.

Accommodate dietary preferences and restrictions for breakfast options.

1.3. Beverage Selection:

Maintain a wide selection of hot and cold beverages appropriate for each meal, including water, juices, teas, and coffee.

Ensure beverages are properly stored, served at the appropriate temperature, and replenished as needed.

1.4. Special Themed Meals:

Organize special themed meals such as Mexican night, Italian supper, and Asian stir-fry luncheon, coordinating with COR to plan menus and decorations.

Execute themed meals with creativity and attention to detail, providing an enjoyable dining experience for all.

1.5. Kitchen Maintenance:

Maintain cleanliness and organization in the kitchen area, including proper storage of ingredients, utensils, and equipment.

Adhere to food safety regulations and hygiene standards at all times, ensuring a safe and sanitary work environment.

2. Qualifications:

2.1. Proven experience as a cook a similar role, demonstrating culinary skill and creativity.

2.2. Knowledge of dietary standards and ability to accommodate various dietary restrictions and preferences.

2.3. Strong organizational and time management skills, with the ability to plan and execute menus efficiently.

2.4. Excellent communication and teamwork abilities, collaborating effectively with management and other kitchen staff.

2.5. Flexibility to adapt to changing requirements and preferences, maintaining a positive attitude in a fast-paced environment.

3. Reporting:

The Cook will report directly to COR and collaborate closely with Marines.

Hours of operation:

Breakfast (from 7-9:30 am)

Lunch: Ready at 11:00

Dinner: Ready at 16:00

Cooking operations are not required on weekends and official Embassy holidays. However, the contractor shall provide sufficient food (three full meals each day,) that can be reheated.