ncvet-help[at]gov[dot]in
Beta Version
+91 11 25788001-11

Cook (Multi-Cuisine)

NQR Code:QG-04-HM-045302025-V2-HMCGSSC

  • Old Code: QG-04-HM-045302025-V2-HMCGSSC

    Copy
About this Qualification

Job Description

The Cook (Multi-Cuisine) is responsible for preparing and serving a variety of dishes—including Chinese, Italian, and Indian cuisines—in residential homes, small institutional kitchens, or domestic settings. The role involves planning nutritious and special-diet menus, executing basic cooking and serving tasks, and maintaining high standards of food safety, kitchen hygiene, and client service. In addition, the cook must be proficient in handling ingredients efficiently, operating and maintaining modern kitchen appliances, and ensuring timely, hygienic, and consistent meal preparation tailored to the specific dietary preferences and needs of the household or employer.

Eligibility Criteria

Criteria 1 Criteria 2 Experience Training Qualification
12th Completed No Experience None
11th Completed 1.5 Years None
10th Completed 3 years None
Previous NSQF qualification of Level 3.5 1.5 Years None
Previous NSQF qualification of Level 3 3 years None

Progression Pathway

  • Kitchen Supervisor (Level 5)

Learning Module In Job Role/Qualifcation

National Occupation Standards (NOS)/Module NOS Code Mandatory/ Optional Estimated size (Hours) Nos Credit Level
Perform Basic Cooking and Serving Activities DWC/N1701 Mandatory 75 2.5 4
Prepare Chinese, Italian and Indian Cuisine DWC/N1702 Mandatory 120 5 4
Plan and Prepare Menus for Nutritional and Special Diet Requirements DWC/N1712 Mandatory 30 1.5 4
Operate and Maintain Modern Kitchen Appliances and Equipment DWC/N1713 Mandatory 45 2 4
Maintain Service Standards and Communicate Effectively DWC/N9902 Mandatory 30 1 4
Maintain Health, Hygiene and Safety Standards DWC/N9903 Mandatory 30 1 4
Employability Skills DGT/VSQ/N0102 Mandatory 60 2 2