Brief Job Description
A Housekeeper cum Cook (Household and Small Establishment) in the informal sector is a critical
operational role in the domestic worker segment providing housekeeping and cooking services. She/ he
would provide basic housekeeping services – cooking, sweeping, dusting, laundry, cleaning of utensils,
bathroom and toilets and garbage disposal. Also she/ he would maintain daily, weekly, long-time cleaning
schedule for the house Housekeeper cum Cook 6Months Course
Personal Attributes
This job requires the individual to take full responsibility of the basic housekeeping and domestic cooking
services in a domestic set up. She/ he should have physical fitness, should be adaptable and be honest.
The individual should have basic communication skills, and good personal hygiene.
Applicable National Occupational Standards (NOS Housekeeper cum Cook 6Months Course
Housekeeper cum Cook 6Months Course
PC1. sweep the floors and other surfaces with a broom
PC2. clean the surfaces using a vacuum cleaner.
PC3. mop the floors using different types of mops including spray mops, and appliances such as
pick and ship spin bucket mops, etc
PC4. scrub surfaces with cloth/ scrubbers
PC5. remove dust from carpets, rugs, upholstery etc. using appropriate equipment
PC6. dust off appliances, furniture, upholstery and furnishings, rugs/ carpets etc
PC7. Collect and dispose of the household garbage.
PC8. make toilet items/ clean supplies available, where required within the household
Tiding up the house on regular basis
To be competent, the user/individual on the job must be able to:
PC9. fold and stack bed linen, towels, tablecloths etc. appropriately and as required
PC10. make available the toilet items/ clean supplies, where required within the household
PC11. remove the soiled bed linen and replace them with fresh, clean ones
PC12. clean the used bedding by removing, dusting off and relaying the same
PC13. scrub, wash and clean/ dry the toilet, shower/bathtub, floor, counter and sink
Handling basic household products and equipment
To be competent, the user/individual on the job must be able to:
PC14. operate and maintain cleaning appliances/ equipment like vacuum cleaners, scrubbers
washing machine, mops, wipers etc.
PC15. clean/ wipe the appliances and other equipment on a daily basis as per their cleaning
process
Knowledge and Understanding (KU)
Qualification Pack
NSQC Approved || Domestic Workers Sector Skill Council 6
The individual on the job needs to know and understand:
KU1. Sweeping/ dusting the houses manually and with appliances.
KU2. Scrubbing with cloth as well as mechanical scrubbers
KU3. Mopping the floors/ other such surfaces manually and with appliances.
KU4. Layout of the house and their characteristics, such as bedrooms, kitchen, living room,
balcony, study rooms and toilet
KU5. Furnishings and how they are arranged
KU6. Overall safety, sanitation, working and condition of the house
KU7. Hygiene while performing any housekeeping task
KU8. Types of cleaning products and their uses
KU9. Operation and maintenance of all kinds of household and housekeeping equipment/
appliances and tools.
KU10. Different techniques of cleaning the floors, ceilings, walls, windows, doors, bathrooms and
other areas of the house Housekeeper cum Cook 6Months Course
Housekeeper cum Cook 6Months Course
KU11. Different techniques of bed making.
KU12. Systematic ways of tidying up and arranging various rooms
KU13. Ways to handle kitchen appliances in case of an emergency like short circuit and sparking
etc
Generic Skills (GS)
User/individual on the job needs to know how to:
GS1. communicate (read, write and speak) in the language being used in the workplace
GS2. discuss task lists, schedules, and work-load of the household with co- workers (if any)
GS3. use knowledge of numeracy
GS4. make decisions pertaining to the concerned area of work
GS5. perform assigned tasks efficiently, based on the priority set by the employer
GS6. keep house members informed about progress of tasks
GS7. manage relationships with employers
GS8. work to meet the expectations of the employer
GS9. identify immediate or temporary solutions to avoid delays
GS10. follow basic work ethics such as punctuality, discipline, and regularity
GS11. analyse and learn from experience
GS12. utilize the existing resources economically
To be competent, the user/individual on the job must be able to:
PC1. categorize the wash as per colour, texture and fabric prior to the washing
PC2. wash using appropriate detergent/ whitener in separate batches
PC3. unload the washing unit and spread appropriately for drying
PC4. Wash soft clothes and stained clothes by hand or as considered proper
PC5. sort and fold the dried clothes, linen etc.
PC6. iron the clothes, and fold them properly
PC7. arrange clothes in the appropriate places.
Knowledge and Understanding (KU)
The individual on the job needs to know and understand:
KU1. different types of fabrics and their washing procedures
KU2. various types of washing detergents and soaps
KU3. operation of a washing machine: automatic and semi-automatic
KU4. methods of washing delicate fabrics by hands
KU5. types of irons and method of ironing different types of fabrics
KU6. cupboard organisation/ layout
Generic Skills (GS)
User/individual on the job needs to know how to:
GS1. communicate (read, write and speak) in the language being used in the workplace
GS2. discuss task lists, schedules, and work-load of the household with co-workers (if any)
GS3. use knowledge of numeracy
GS4. make decisions pertaining to the concerned area of work
GS5. perform assigned tasks efficiently, based on the priority set by the employer
Qualification Pack
NSQC Approved || Domestic Workers Sector Skill Council 11
GS6. keep house members informed about progress of tasks
GS7. manage relationships with employers
GS8. build a good rapport with the employer and his/ her family
GS9. identify immediate or temporary solutions to avoid delays
GS10. follow basic work ethics such as punctuality, discipline, and regularity
GS11. take decisions pertaining to the concerned area of work
GS12. utilise the existing resources economically
ear the kitchen top of the utensils, appliances etc. to prepare the same for cleaning
PC2. clean the kitchen in entirety (top, walls, appliances, floor, cabinets, etc.) using appropriate
methods, cleaning tools and agents
PC3. dust and clean areas, appliances such as fridge and items such as serve ware kept in dining
room, and arrange them appropriately
PC4. collect and dispose of the kitchen waste to maintain hygiene
PC5. place kitchen appliances, utensils, and other equipment appropriately after cleaning
PC6. use water, power and other resources economically while cleaning and washing
PC7. clean and maintain all the kitchen appliances such as cooking ranges, dishwashers,
microwaves, etc.
Washing and organising utensils appropriately
To be competent, the user/individual on the job must be able to:
PC8. wash utensils (cook and serve ware) manually/ using equipment
PC9. place washed utensils in appropriate storage areas
Knowledge and Understanding (KU)
The individual on the job needs to know and understand:
KU1. different types of surfaces/ floors in kitchen
KU2. various types of cleaning agents and tools
KU3. cleaning and maintenance of appliances such as gas top, cooking ranges, food processors,
oven, grill, tandoor, dishwashers, microwaves, etc.
KU4. kitchen cabinets organisation/ layout.
KU5. ways to maintain inventory of household items and maintain stock
KU6. appropriate techniques for waste disposal/ management
Qualification Pack
Housekeeper cum Cook 6Months Course
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NSQC Approved || Domestic Workers Sector Skill Council 15
Generic Skills (GS)
User/individual on the job needs to know how to:
GS1. communicate (read, write and speak) in the language being used in the workplace
GS2. discuss task lists, schedules, and work-load of the household with co- workers (if any)
GS3. use knowledge of numeracy
GS4. make decisions pertaining to the concerned area of work
GS5. perform assigned tasks efficiently, based on the priority set by the employer
GS6. keep house members informed about progress of tasks
GS7. build and maintain good rapport with the employer and his/ her family
GS8. identify immediate or temporary solutions to avoid delays
GS9. follow basic work ethics such as punctuality, discipline, and regularity
GS10. take decisions pertaining to the concerned area of work
GS11. utilise existing resources economically
GS12. plan out the given/ available tasks
make a list of regular grocery and food items needed in the kitchen
PC2. check stock levels of grocery and fresh food items and replenish them when required.
Operate kitchen tools, equipment and appliances
To be competent, the user/individual on the job must be able to:
PC3. check and ensure that the tools, equipment and appliances are functional prior to
commencement of work in kitchen
PC4. operate all the tools, appliances and any other equipment required for cooking
Cook for regular and special occasions
To be competent, the user/individual on the job must be able to:
PC5. prepare the list of ingredients for different dishes
PC6. wash raw ingredients such as vegetables, fruits and meat
PC7. chop raw ingredients
PC8. use appropriate cooking methods and recipes to cook
PC9. cook breakfast, lunch, dinner, snacks and mini meals with tea, coffee and drinks
PC10. prepare seasoning, dressings, and sauces
PC11. cook special recipes for special occasions like birthdays, festivals etc.
PC12. assist lady of the house or senior cook when cooking
PC13. serve dishes in combinations making up the meal being served
Storing and preserving of cooked food
To be competent, the user/individual on the job must be able to:
PC14. store and preserve the prepared food in appropriate containers/ fridge
PC15. store half cooked food/ dish (to be fully cooked later) in right containers and place
Maintain a safe, secure and hygienic environment in the kitchen and dining area
Qualification Pack
NSQC Approved || Domestic Workers Sector Skill Council 19
To be competent, the user/individual on the job must be able to:
PC16. ensure that the appliances like microwave, oven, cooking range etc. are turned off after each
use
PC17. watch for possible hazards, such as gas leakage, short circuiting, wet floors etc. and address
the hazards appropriately
PC18. seek appropriate help in case of emergency or accident
PC19. disinfect waste-bins, kitchen counters, cabinets, walls, and other surfaces
PC20. ensure that the chimneys, exhaust fans etc. are used diligently to avoid fumes and grime on
the surfaces
Knowledge and Understanding (KU)
The individual on the job needs to know and understand:
KU1. processes, timetable and the method of performance to be set up as per the requirement of
the employer
KU2. fast moving food items in a household
KU3. purchasing things from a grocery/vegetable/fruit store or a supermarket
KU4. basic knowledge of nutrition and meal planning
KU5. Have accord with taste, spices and flavours as per the requirement of household
KU6. food standards and adulteration
KU7. ways to maintain hygiene in the kitchen and while cooking/ food preparation/ serving
KU8. ingredients that are used in different dishes
KU9. methods of cutting/chopping/grinding/grating, etc. of food items according to the need
KU10. usage of items like spices, chillies, juices, garnishing items, condiments etc.
KU11. cooking different types of dishes that can be served as breakfast, brunch, lunch, dinner etc.
KU12. baking special dishes like cakes, cookies and other delicacies for special occasions
KU13. various types of storage containers and their uses
KU14. types of cooking techniques such as boiling, roasting, shallow/deep frying, sauteing,
blanching etc.
KU15. types of appliances, cleaning agents and their use
KU16. operation and maintenance of different kitchen appliances
Generic Skills (GS)
User/individual on the job needs to know how to:
GS1. communicate (read, write and speak) in the language being used in the workplace
GS2. discuss task lists, schedules, and work-load of the household with co- workers (if any)
GS3. use knowledge of numeracy
GS4. make decisions pertaining to the concerned area of work
GS5. chop vegetables/ meat skilfully and safely
GS6. perform assigned tasks efficiently, based on the priority set by the employer
Qualification Pack
NSQC Approved || Domestic Workers Sector Skill Council 20
GS7. keep house members informed about progress of tasks
GS8. build and manage good rapport with the employer and his/ her family
GS9. identify immediate or temporary solutions to avoid delays
GS10. follow basic work ethics such as punctuality, discipline, and regularity
GS11. take decisions pertaining to the concerned area of work
GS12. utilise the existing resources economically
GS13. organise the items at relevant places
GS14. plan out the given/ available tasks
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Housekeeper cum Cook 6Months Course
User/individual on the job needs to know how to:
GS1. communicate (read, write and speak) in the language being used in the workplace
GS2. discuss task lists, schedules, and work-load of the household with co- workers (if any)
GS3. use knowledge of numeracy
GS4. make decisions pertaining to the concerned area of work
GS5. perform assigned tasks efficiently, based on the priority set by the employer
GS6. keep house members informed about progress of tasks
GS7. build and manage good rapport with the employer and his/ her family
GS8. identify immediate or temporary solutions to avoid delays
GS9. follow basic work ethics such as punctuality, discipline, and regularity
GS10. take decisions pertaining to the concerned area of work
GS11. utilise existing resources economically
GS12. plan out the given/ available tasks
Maintain behavioral etiquette
To be competent, the user/individual on the job must be able to:
PC1. interact in a courteous and disciplined manner with all
PC2. dress appropriately and maintain a well-groomed personality
PC3. ensure that personal behavior and conduct takes gender into consideration
PC4. follow good manners in household/ workplace with a view to maintain hygiene and
sanitation, such as while coughing, not spitting, belching etc.
PC5. recognize, acknowledge and overcome inherent biases regarding disabilities.
PC6. offer help to a PW if asked
PC7. carry out your tasks in timely and disciplined manner
Follow practices of hygiene
To be competent, the user/individual on the job must be able to:
PC8. follow hygiene practices at workplace, such as covering ones mouth while coughing or
sneezing, washing hands regularly etc.
PC9. follow social distancing in social gatherings/ workplace
PC10. report any personal health issues related to injury, or infectious diseases to employer
Handle work in a professional manner
To be competent, the user/individual on the job must be able to:
PC11. establish your work requirements with the employer/ appropriate authority
PC12. recognize indicators of harassment and discrimination based on gender, disability, caste,
religion, colour, sexual orientation and culture at workplace
PC13. report any kind of issue to the employer/ appropriate authority
Terms & Conditions of Offline Class
Offline Class —(Totally Free Of Cost)
Offline class Its mean you Direct Go to Our Institute and Take admission there, after the admission you have to join direct class
there is a totally free of cost no charge ,, even you will get Rs 50 every day from Government
every day , There Is a three Time Of classes
a) 8:00 am to 12:00 pm
b)12:00 pm to 4:00 pm
c)4:00 pm to 8:00 pm
you can take any time for class regarding your needs , you have to select any one time for regular attending the class
But one thing Must be Remember you have to attain at least 80% of total class, As example if class is 180 days then you have to attain minimum 150 days , other wise your registration will be cancel, and you cant sit on exam and you will also not get certificate
Time and And Share A Registration Number For your Attendance, Which we will provide you after complete admission. When Your 80% Attendance will be Complete then You should attend Assessment or Exam For Certificate And Mark sheet.
If you Need Certificate the you should have to attended all Classes Regularly Time to There Are Some Terms And conditions to eligible for Certificate And Mark sheet
- Need 80% Online Class Attendance By Registration Number
- attend Online Exam and Interview
- You Have To Pay Certificate Currier Charge Rs 2000 (Two thousand Rupees Only)
Charges
Only You have to pay Rs 2000/-(two thousand Rupees Only ) For The Certificate Courier Charge,
When you selected For Free Certificate And Mark sheet Or pay based Certificate And Mark sheet then your government registration process will be start , We give you a Registration Certificate , When you Will Start Your Online Class Every Day you will Put The Registration number With Us for attendance.
As Example Registration Certificate will be like the
This Certificate is valid for All India Government and private both sector and this certificate is also valid 129 Countries of The World, And by this certificate you can Attend All ou interviews And job Section .. Terms & Conditions of Online Class
Online Class Time – 12:00 pm to 01:00pm ( Two Days In a Week ) , If You have No Time at 12: 00 pm then You can see the class before 8:00 pm after that your attendance will be close,
Online Class And Mark sheet Details
Online Class And Mark sheet Details,
All over India GPRS Studio Provide you Free Online Class And Free Certificate..
Online Classes are Totally Free for All Indian, You can Attend Our Online Classes in Youtube Channel GPRS Studio at home by your Phone /Laptop/ Mobile/Computer etc .
