Cook

PIN is a Czech, non-governmental, non-profit organization founded on the ideals of humanism, freedom, equality, and solidarity. Human dignity and freedom are fundamental values and we believe that people anywhere in the world should have the right to make decisions about their own lives and share the rights expressed in the Universal Declaration of Human Rights.

People in Need’s Afghanistan country program started in November 2001, providing emergency food distribution in mountainous areas of the central highlands. 20 years later, the program has visibly grown and diversified but continues to promote PIN’s core values: envisioning a world where people are free to make decisions about their lives; a world where people are not restricted by an un-free society, poverty, lack of education or discrimination. Today, we work along the humanitarian and development spectrum, providing immediate aid and supporting the most vulnerable in Afghanistan to find long-term solutions to the challenges they face.

Background:

PIN Afghanistan’s three strategic objectives for the current planning period are (1) Agency-driven, transformative, humanitarian assistance; (2) Making markets work for crisis-affected and marginalized communities; and, (3) Harnessing decent, productive, and inclusive livelihoods. Under the current evolving context, the CP is focusing efforts under strategic priority 1 and in particular, supporting people to have (1) enough to eat, (2) a safe and secure living space that supports their health and well-being, (3) the basic items needed to stay safe and warm, and (4) access to education when the normal structures are no longer available to them.

The Cook is a full-time People in Need (PIN) employee responsible for planning, preparing, and serving safe, hygienic, nutritious, and well-presented meals for PIN staff, including national staff working in the office and expatriate staff residing in the Guest House (GH).

In coordination with the Log Officer, the Cook prepares and shares a monthly menu in advance, proposes meal prices based on estimated food and operational costs, and ensures that pricing remains reasonable and transparent. The Cook is responsible for collecting meal contributions from staff who choose to use the meal service and maintaining accurate records of collections and expenditures as required by the supervisor.

The Cook is also responsible for purchasing food ingredients and related kitchen supplies, managing food stocks, and ensuring that all purchased items are used efficiently and stored safely. The role requires maintaining high standards of food safety, kitchen hygiene, and customer service while ensuring the smooth and cost-effective operation of the staff meal service.

Main Responsibilities:

1.      Meal Preparation and Kitchen Operations

·        Prepare nutritious and balanced meals for office staff and GH residents according to the approved monthly menu.

·        Share the monthly menu in advance and coordinate any necessary adjustments with the supervisor.

·        Ensure lunch for office staff is ready by 12:00 and prepare other meals as required.

·        Accommodate reasonable dietary requirements, allergies, and cultural or religious considerations communicated by staff.

·        Maintain appropriate food preparation, cooking, presentation, and serving standards.

·        Ensure drinking water is available in refrigerators and common areas at all times.

·        Support meal preparation for meetings, trainings, official events, or visitors when requested.

·        Monitor gas cylinders and report refilling requirements or safety concerns to the supervisor.

2.      Food Safety and Hygiene

·        Maintain high standards of personal hygiene, food safety, and kitchen sanitation at all times.

·        Keep the kitchen, storage areas, utensils, equipment, tables, and appliances clean and organized.

·        Clean dishes and kitchen areas after use and carry out routine cleaning of refrigerators, water filters, ovens, and other equipment as required.

·        Ensure proper storage of food items to prevent spoilage or contamination.

·        Check the quality, freshness, and expiry dates of food supplies before use.

·        Immediately report damaged, expired, or unsafe food items to the supervisor.

3.      Stock Management and Procurement

·        Develop cost estimates and propose meal prices for approval by the supervisor.

·        Collect meal contributions from staff and maintain transparent records of collections and expenses.

·        Purchase food ingredients and kitchen supplies in accordance with the approved menu and budget.

·        Keep receipts and supporting documentation for purchases as required by PIN procedures.

·        Ensure efficient use of funds and minimize unnecessary food waste.

4.      General Duties

·        Maintain a clean, orderly, and safe kitchen environment.

·        Assist staff with reasonable kitchen-related requests when required.

·        Report equipment malfunctions, safety hazards, food safety concerns, or supply shortages without delay.

·        Provide support or temporary coverage for colleagues when requested by the supervisor.

·        Perform any other duties reasonably related to the position and assigned by the supervisor.

·        Comply with PIN policies, procedures, and health and safety requirements at all times.

Education: Minimum 12th-grade graduate

Minimum 3-5 years of experience in cooking 

Familiarity with cooking a variety of foods

Good conversational skills 

Good Kitchen Cleaning Skills

Maintain self-hygiene and  Food and kitchen equipments