Established in 2015, Vision Development Organization (VDO) is a national, women-led humanitarian and development initiative operating across Afghanistan. The organization designs and executes comprehensive aid and development programs spanning primary education, healthcare and nutrition, disaster response, Water, Sanitation, and Hygiene (WASH), sustainable agriculture, rural advancement, economic empowerment, protection, and climate change resilience. VDO operates on principles of operational integrity, transparency, and high professional standards. The organization maintains strict adherence to safeguarding measures, Protection from Sexual Exploitation, Abuse, and Harassment (PSEAH), personnel safety protocols, ethical stewardship of organizational resources, and dedicated community service.

Job Summary

• Recruiter: Vision Development Organization (VDO)
• Degree: Minimum 12th grade graduate
• Vacancies Number: 1
• Province: Kabul
• Gender: Man
• Experience:⁦ 5-10 years of experience as a cook
• Deadline: 30 September 2026 

The Cook (Call for CVs) will have responsibilities that include:

A. Culinary Operations & Meal Preparation:

• Cook daily meals for designated internal team members and international delegates in accordance with internal guidelines.
• Handle the timely preparation of breakfast, lunch, dinner, or specialized meal arrangements based on roster requirements.
• Craft local Afghan cuisine and select international dishes utilizing available kitchen provisions and specified guidelines.
• Prepare and serve tea, coffee, and light refreshments for formal gatherings, external visitors, and official functions.
• Guarantee that all dining services strictly adhere to established serving schedules.
• Accommodate valid dietary constraints, food allergies, and preferences disclosed by authorized staff.
• Manage portioning effectively to eliminate unnecessary food wastage.
• Provide catering assistance during organizational workshops, meetings, and special internal events.

B. Catering Support for International Staff & Visitors:

• Prepare routine meals for resident international staff in alignment with VDO residential support protocols.
• Adjust culinary options to respect specific dietary needs or preferences of expatriate employees.
• Deliver meal services for incoming international consultants, official guests, and visiting delegates.
• Interact with foreign personnel and visitors in a courteous, professional, and culturally sensitive manner.
• Exercise total confidentiality concerning staff quarters, movement schedules, guest lists, and related operational information.
• Liaise with the Administrative/Operations unit to adjust meal timings around external staff engagements or travel.

C. Food Safety & Kitchen Sanitation:

• Uphold stringent personal and environmental hygiene practices throughout all food handling stages.
• Practice thorough hand hygiene and utilize clean, sanitized tools during meal preparation.
• Rigorously wash produce, raw meats, and secondary ingredients prior to cooking.
• Enforce proper segregation and storage techniques for raw versus cooked items to prevent cross-contamination.
• Inspect all incoming ingredients to verify freshness and safety prior to usage.
• Ban the use of expired, altered, or questionable food products.
• Secure provisions in designated, sanitary containers under appropriate storage conditions.
• Maintain clean, organized, and properly regulated refrigeration units, freezers, and pantries.
• Promptly report any indications of food contamination, degradation, or sanitary lapses.
• Operate gas lines, electric appliances, cutlery, and kitchen equipment in compliance with safety standards.

D. Maintenance & Environmental Cleanliness:

• Keep counter surfaces, preparation tables, and cooking areas immaculate throughout operational hours.
• Clean and sanitize cooking vessels, utensils, plates, and appliances immediately following use.
• Execute regular deep cleaning of refrigeration units, cabinetry, sinks, and primary cooking equipment.
• Manage kitchen waste disposal systematically using covered containment units.
• Maintain dry, hazard-free flooring across all kitchen areas.
• Escalate operational hazards immediately, including gas leaks, electrical defects, plumbing failures, or damaged tools.
• Confirm that all heating elements and electrical appliances are safely turned off at the end of every shift.

E. Inventory Control & Resource Management:

• Track balances of raw ingredients, beverages, and general kitchen consumables.
• Requisition needed food supplies and materials through the designated Administrative Officer in a timely manner.
• Verify the quantity, quality, and condition of incoming culinary items upon delivery.
• Keep basic stock records to trace supply movements where necessary.
• Store stock systematically to protect against spoilage, pest infestation, or material loss.
• Restrict the use of VDO-purchased provisions strictly to authorized organizational catering.
• Flag inventory deficits, damaged goods, or abnormal consumption rates without delay.
• Promote cost-effective meal planning while exercising responsible stewardship of organizational assets.

F. Professional Standards & Organizational Conduct The incumbent is expected to:

• Maintain strict punctuality according to assigned duty shifts.
• Present a professional appearance with clean work attire and high personal hygiene standards.
• Treat colleagues, international staff, and guests with dignity and fairness.
• Respect diverse cultural practices, individual boundaries, and varied dietary needs.
• Safeguard sensitive organizational information, meeting discussions, and staff privacy.
• Refrain strictly from removing organizational assets, food stock, or kitchen property without explicit authorization.
• Refuse any unauthorized tips, financial gratuities, or external compensation for services rendered.
• Maintain professional boundaries and avoid inappropriate comments or behaviors toward colleagues or visitors.
• Fully adhere to VDO’s Code of Conduct, Safeguarding protocols, and PSEAH (Protection from Sexual Exploitation, Abuse, and Harassment) standards.

Job Requirment

Qualifications and Experience:

• Educational Background: Completion of high school (12th-grade diploma) is strictly required.
• Professional Experience: Preferably 5 to 10 years of culinary experience, with demonstrated service in office environments, non-governmental organizations, guesthouses, hotels, restaurants, or comparable establishments.
• Culinary Expertise: Competence in preparing a wide variety of traditional Afghan dishes, with the ability to cook basic international cuisine considered a distinct advantage.
• Hygiene Standards: Solid knowledge of food safety protocols, sanitary practices, and safe preparation procedures.
• Menu & Stock Management: Demonstrated capacity to plan balanced meal options, calculate accurate portion sizes, and manage food inventories effectively.
• Language Skills: Proficiency in communicating effectively in Dari and/or Pashto, along with functional working knowledge of English.
• Work Ethic: Proven ability to operate autonomously while accurately following operational directives and instructions.
• Flexibility: Readiness to adapt to flexible working schedules when accommodating international delegates, guests, official meetings, or special organizational functions.
• Personal Integrity: Strong record of personal cleanliness, honesty, dependability, and absolute discretion regarding organizational matters.

Submission Guideline

• Eligible applicants should copy the link provided below, access it through their web browser, and follow the step-by-step application instructions:

Link: https://docs.google.com/forms/d/e/1FAIpQLSesfgVFgSRzrqHxS5ucC_isEPhINxi2th00DywRkFQyFxtT1g/viewform?usp=sharing&ouid=109440621383724205465

 

Country

Afghanistan

City

Kabul

Submission Email

registerations@vdongo.org

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