Position Summary
The Cook is responsible for preparing safe, hygienic and good-quality meals and refreshments for authorized VDO staff, international personnel, visitors and guests as required. The Cook will maintain the cleanliness and hygiene of the kitchen and food-storage areas, manage food supplies responsibly, and ensure meals are prepared and served according to approved schedules and requirements.
The position requires good cooking skills, hygiene awareness, reliability, honesty, confidentiality and respectful professional conduct.
Key Duties and Responsibilities
A. Food Preparation and Cooking
- Prepare daily meals for authorized VDO staff and international personnel according to approved arrangements.
- Prepare breakfast, lunch, dinner or other meals where required by the duty arrangement.
- Prepare Afghan and other appropriate dishes according to requirements and available ingredients.
- Prepare tea, coffee and refreshments for meetings, visitors and official events when requested.
- Ensure meals are prepared and served on time.
- Consider reasonable dietary requirements, allergies or food restrictions communicated by authorized staff.
- Ensure appropriate portioning and avoid unnecessary food waste.
- Support preparation of meals or refreshments for official meetings, workshops and special events when required.
B. Support to International Staff and Guests
- Prepare regular meals for VDO international staff according to approved accommodation and staff-support arrangements.
- Where required, accommodate reasonable dietary preferences and restrictions of international personnel.
- Support meal preparation for official international visitors, consultants and guests.
- Maintain professional and respectful interaction with international staff and visitors.
- Maintain confidentiality concerning staff accommodation, schedules, visitors and other information learned through assigned duties.
- Coordinate meal schedules with the responsible Admin/Operations staff when international staff are travelling or attending external meetings.
C. Food Safety and Hygiene
- Maintain high standards of personal and kitchen hygiene.
- Wash hands and use clean cooking equipment during food preparation.
- Wash fruits, vegetables and other ingredients properly before use.
- Ensure raw and cooked foods are handled and stored appropriately.
- Check food products for freshness and suitability before preparation.
- Avoid using expired, spoiled or unsafe ingredients.
- Store food in appropriate containers and conditions.
- Keep refrigerators, freezers, cupboards and food-storage areas clean and organized.
- Immediately report suspected food contamination, spoiled supplies or hygiene concerns.
- Ensure safe handling of cooking gas, electrical appliances, knives and other kitchen equipment.
D. Kitchen Cleaning and Maintenance
- Keep the kitchen, cooking surfaces and food-preparation areas clean throughout the day.
- Wash cooking utensils, dishes, pots and kitchen equipment after use.
- Clean refrigerators, cupboards, sinks, cooking equipment and other kitchen areas regularly.
- Dispose of kitchen waste appropriately and maintain covered waste containers where available.
- Keep kitchen floors dry and free from hazards.
- Immediately report gas leaks, electrical faults, water problems, damaged equipment or other safety concerns.
- Ensure cooking appliances are safely switched off after use.
E. Food Supplies and Stock Management
- Monitor stocks of food, beverages, cooking materials and kitchen supplies.
- Prepare timely requests for required food items and supplies through the responsible Admin staff.
- Check quantities and condition of food items received.
- Maintain simple stock records where required.
- Store supplies appropriately to prevent spoilage, contamination or unnecessary loss.
- Use VDO-purchased food and kitchen supplies only for authorized purposes.
- Report shortages, damaged items or unusual consumption promptly.
- Support economical meal planning and responsible use of organizational resources.
F. Professional Conduct and Confidentiality
The Cook shall:
- Report to work punctually according to the approved schedule.
- Maintain appropriate personal hygiene and clean clothing while preparing food.
- Treat all staff and visitors with dignity and respect.
- Respect cultural, dietary and individual differences.
- Maintain confidentiality regarding VDO staff, visitors, meetings and organizational matters.
- Never remove food, kitchen supplies or VDO property without authorization.
- Never request or accept unauthorized payments or benefits for services.
- Avoid inappropriate conduct or comments toward staff or visitors.
- Comply with VDO's Code of Conduct, Safeguarding and PSEAH requirements.
