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NVS Mess Helper Syllabus 2025 – Overview
| Organization Name | Navodaya Vidyalaya Samiti (NVS) |
| Post Name | Mess Helper |
| Vacancies | 442 |
| Mode of Application | Online |
| Exam Date 2025 | 14th May 2025 |
| Selection Process | Competitive Exam and Interview/Skill Test (as applicable for post-applied) |
| Category | Syllabus and Exam Pattern |
| Official Website | https://navodaya.gov.in/ |
NVS Mess Helper Syllabus 2025
Reasoning :
1. Letter and Symbol Series
2. Verbal Classification
3. Essential Part
4. Verbal Reasoning
5. Number Series
6. Analogies
7. Theme Detection
8. Cause and Effect
9. Artificial Language
10. Matching Definitions
11. Making Judgments
12. Statement and Conclusion
13. Logical Deduction
14. Statement and Argument
15. Logical Problems
General Awareness :
1. Books and Authors
2. Capitals of India
3. Important Days
4. Indian History
5. International & National Organizations
6. Science – Inventions & Discoveries
7. Science & Technology
8. Abbreviations
9. Indian National Movement
10. Awards and Honors
11. Budget and Five Year Plans
12. General Polity
13. Current Affairs – National & International
14. Indian Economy
15. Sports
English :
1. Fill in the Blanks
2. Verb, Tenses
3. Comprehension
4. Adverb, Error Correction
5. Sentence Rearrangement
6. Unseen Passages
7. Vocabulary
8. Antonyms, Synonyms
9. Grammar
10. Idioms & Phrases
11. Voice, Subject-Verb Agreement
12. Articles
General Hindi :
1. Grammar, Synonyms
2. Antonyms, Vocabulary
3. Comprehension
4. Phrases/Muhavare
5. Plural Forms
6. Translation of Sentences
7. Fill in the Blanks
8. Error Detection
Subject Knowledge :
Mess Helper :
1. Food Safety and Hygiene:
1. Understanding basic food safety principles such as proper handling, storage, and preparation of food
2. Knowledge of personal hygiene practices including handwashing, use of gloves, and clean clothing
3. Awareness of sanitation standards and regulations in food service areas
2. Kitchen Management:
1. Familiarity with kitchen equipment and utensils and their proper usage
2. Knowledge of portion control and serving sizes
3. Basic understanding of inventory management and stock rotation
4. Ability to follow recipes and cooking instructions accurately
3. Cleaning and Maintenance:
1. Understanding of cleaning procedures for kitchen equipment, surfaces, and utensils
2. Knowledge of appropriate cleaning agents and sanitizers
3. Maintenance of a clean and organized work environment
4. Awareness of waste disposal and recycling practices
4. Nutrition:
1. Basic knowledge of nutrition principles and dietary guidelines
2. Understanding of special dietary requirements and restrictions (e.g., allergies, religious or cultural considerations)
3. Awareness of balanced meal planning and healthy food choices
5. Communication Skills:
1. Ability to communicate effectively with kitchen staff, supervisors, and other team members
2. Understanding of basic instructions and ability to follow directions
3. Awareness of the importance of clear and respectful communication in a professional setting
6. Safety and First Aid:
1. Knowledge of basic first aid procedures and emergency response protocols
2. Understanding of fire safety measures and procedures
3. Awareness of potential hazards in the kitchen environment and strategies for accident prevention
7. Customer Service:
1. Understanding of basic customer service principles and practices
2. Ability to interact courteously and professionally with students, staff, and other stakeholders
3. Awareness of the importance of customer satisfaction in the context of food service
8. General Aptitude:
1. Basic arithmetic skills for tasks such as measuring ingredients, portioning servings, and calculating quantities
2. Reading and comprehension skills for understanding recipes, instructions, and safety guidelines
3. Problem-solving abilities for addressing common challenges in a kitchen environment
9. Current Affairs and General Knowledge (potentially):
1. Awareness of current events and developments related to the food service industry
2. Basic knowledge of relevant government regulations and policies
3. Understanding of environmental and sustainability issues relevant to food production and consumption
1. Letter and Symbol Series
2. Verbal Classification
3. Essential Part
4. Verbal Reasoning
5. Number Series
6. Analogies
7. Theme Detection
8. Cause and Effect
9. Artificial Language
10. Matching Definitions
11. Making Judgments
12. Statement and Conclusion
13. Logical Deduction
14. Statement and Argument
15. Logical Problems
General Awareness :
1. Books and Authors
2. Capitals of India
3. Important Days
4. Indian History
5. International & National Organizations
6. Science – Inventions & Discoveries
7. Science & Technology
8. Abbreviations
9. Indian National Movement
10. Awards and Honors
11. Budget and Five Year Plans
12. General Polity
13. Current Affairs – National & International
14. Indian Economy
15. Sports
English :
1. Fill in the Blanks
2. Verb, Tenses
3. Comprehension
4. Adverb, Error Correction
5. Sentence Rearrangement
6. Unseen Passages
7. Vocabulary
8. Antonyms, Synonyms
9. Grammar
10. Idioms & Phrases
11. Voice, Subject-Verb Agreement
12. Articles
General Hindi :
1. Grammar, Synonyms
2. Antonyms, Vocabulary
3. Comprehension
4. Phrases/Muhavare
5. Plural Forms
6. Translation of Sentences
7. Fill in the Blanks
8. Error Detection
Subject Knowledge :
Mess Helper :
1. Food Safety and Hygiene:
1. Understanding basic food safety principles such as proper handling, storage, and preparation of food
2. Knowledge of personal hygiene practices including handwashing, use of gloves, and clean clothing
3. Awareness of sanitation standards and regulations in food service areas
2. Kitchen Management:
1. Familiarity with kitchen equipment and utensils and their proper usage
2. Knowledge of portion control and serving sizes
3. Basic understanding of inventory management and stock rotation
4. Ability to follow recipes and cooking instructions accurately
3. Cleaning and Maintenance:
1. Understanding of cleaning procedures for kitchen equipment, surfaces, and utensils
2. Knowledge of appropriate cleaning agents and sanitizers
3. Maintenance of a clean and organized work environment
4. Awareness of waste disposal and recycling practices
4. Nutrition:
1. Basic knowledge of nutrition principles and dietary guidelines
2. Understanding of special dietary requirements and restrictions (e.g., allergies, religious or cultural considerations)
3. Awareness of balanced meal planning and healthy food choices
5. Communication Skills:
1. Ability to communicate effectively with kitchen staff, supervisors, and other team members
2. Understanding of basic instructions and ability to follow directions
3. Awareness of the importance of clear and respectful communication in a professional setting
6. Safety and First Aid:
1. Knowledge of basic first aid procedures and emergency response protocols
2. Understanding of fire safety measures and procedures
3. Awareness of potential hazards in the kitchen environment and strategies for accident prevention
7. Customer Service:
1. Understanding of basic customer service principles and practices
2. Ability to interact courteously and professionally with students, staff, and other stakeholders
3. Awareness of the importance of customer satisfaction in the context of food service
8. General Aptitude:
1. Basic arithmetic skills for tasks such as measuring ingredients, portioning servings, and calculating quantities
2. Reading and comprehension skills for understanding recipes, instructions, and safety guidelines
3. Problem-solving abilities for addressing common challenges in a kitchen environment
9. Current Affairs and General Knowledge (potentially):
1. Awareness of current events and developments related to the food service industry
2. Basic knowledge of relevant government regulations and policies
3. Understanding of environmental and sustainability issues relevant to food production and consumption
NVS Mess Helper Exam Pattern 2025
Stage I
Medium of Exam : Hindi & English
Duration : 150 Minutes
Negative Marking : 0.25
| S.No | Subject | No.of Question | Marks |
| 1. | Reasoning Ability | 15 | 15 |
| 2. | General Awareness & Current Affairs | 15 | 15 |
| 3. | Language Competency Test (Gen English & Gen Hindi – 10 marks each) | 20 | 20 |
| 4. | Subject Knowledge (Food, Nutrition, Hygiene,Recipes of Indian Food and Sweets) | 70 | 70 |
| Total | 120 | 120 |
