Assistant Cook

BACKGROUNDThe Hans Foundation (THF), established in 2009, is a Public Charitable Trust that works towards creating an equitable society to enhance quality of life for all through the empowerment of marginalized and underprivileged communities in India. The Hans Foundation works for the Health and Wellbeing of remote and under-served groups, with an additional focus on children, persons with disabilities and women. THF also works for holistic Education and Livelihood development of our communities. Our Two-Fold Strategy involves identifying and working within Aspirational Districts and high poverty index in the North, North-East and East regions within specific states, as well as catering to lower-income and migratory populations in cities, through urban programs.Over its 15 years of existence, THF has reached more than 35 million beneficiaries through its programs. THF works with communities through direct implementation of projects on the ground in addition to providing local management and monitoring support to not-for-profit organisations in India funded through THF USA and RIST.

GENERALLocation of Job: Delhi - Sewa Dham Vidya Mandir (Residential School Campus), Ghaziabad (U.P.)Type of Employment: ContractualNo. of Position: 3Reporting to: Project Manager

Duties & ResponsibilitiesThe Assistant Cook is responsible for preparing nutritious, hygienic, and balanced meals for hostel students and staff. The role requires expertise in bulk cooking, menu planning, kitchen management, and strict adherence to food safety standards.

1. Meal Preparation & Cooking -Prepare breakfast, lunch, evening snacks, and dinner daily according to the approved menu. -Cook food in large quantities (bulk cooking) while maintaining taste, quality, and nutritional value. -Assist in meal preparation by washing, peeling, chopping vegetables, cleaning grains, and arranging ingredients. -Customize meals for students with specific dietary restrictions, allergies, or medical needs. -Create special menus for school festivals, hostel functions, and guest visits.

2. Hygiene, Food Safety & Cleanliness -Maintain absolute cleanliness in the kitchen, washing areas, dining spaces, and food storage zones. -Follow personal hygiene protocols, including wearing clean uniforms, aprons, gloves, and hairnets. -Ensure proper washing of vegetables, fruits, and raw food items before cooking. -Clean and sanitize countertops, workstations, kitchen equipment, utensils, trays, plates, and cutlery. -Monitor food temperatures and comply with food safety regulations and standards. -Dispose of kitchen waste daily and maintain clean and hygienic waste disposal areas.

3. Inventory, Storage & Stock Management -Monitor daily stock levels of dry rations, fresh vegetables, dairy products, and other kitchen supplies. -Provide timely grocery requirement lists to the hostel warden or management to avoid shortages. -Assist in unloading grocery deliveries and organizing supplies in pantry and storage rooms. -Store food items correctly in pantry rooms and refrigerators to prevent spoilage. -Implement portion control practices to minimize food wastage and control costs.

4. Food Service & Kitchen Operations -Coordinate with dining hall staff to ensure timely and orderly food service. -Serve meals to students, staff, and guests in a polite, hygienic, and professional manner. -Support smooth day-to-day kitchen operations and ensure meals are served as per schedule.

5. Supervision & Team Coordination -Direct and supervise assistant cooks, kitchen helpers, and cleaning staff. -Work closely with the Head Cook and other kitchen staff to maintain efficient kitchen operations. -Ensure effective communication and teamwork within the kitchen and dining service teams.

6. Safety & Compliance -Follow standard safety procedures while handling knives, gas burners, electrical appliances, and other kitchen equipment. -Ensure compliance with organizational policies related to food safety, hygiene, and workplace conduct. -Support and maintain a safe working environment within the kitchen premises.

• Up to 8th Class
• 2 to 5 years of proven cooking experience in a school hostel, college mess, hospital, or corporate cafeteria.
• Certificate or Diploma in Food Production, Culinary Arts, or Catering Management.
• Mandatory background check, police verification, and medical fitness certification are required.