A. Training /Induction by NFS teachers
1. Use and general maintenance of the cookers / ovens / grills / microwave ovens.
2. Use and general maintenance of small kitchen appliances like blenders, cake mixers, food processors, electric steamers, etc.
3. Use and general maintenance of washing machine.
4. Kitchen terms and familiarization with common utensils like masher, palette knives, patty tins, etc.
5. Food preparations, quantity and portioning for before and after recess classes.
6. Kitchen and food hygiene (includes proper food handling and storage).
7. Kitchen safety (handling electrical appliances and sharp objects, keeping them safe).
8. Provide update of perishables and dry goods to teachers ordering for the classes.
9. Provide update of kitchen utensils of each unit and main storage areas to teachers.
B. Daily Duties:
For Practical Lessons and Exams:
1. General cleaning of kitchens including sanitizing and cleaning table tops, sinks, cookers, sweeping and mopping of the floor and emptying dustbins.
2. Fill up the soaps containers, check the cutlery and ensure equipment are in place for each unit.
3. Take in the day’s food orders delivered. Put on trays for the respective teachers. Clear unwanted packaging or boxes.
4. Teachers to brief the week’s practical, recipe given, sample of layout given so that kitchen helper can start preparations for the morning classes.
5. Assist teachers during lessons, help to replenish items, clear teachers’ centre tables, assist students with cookers/ovens/grill/blenders/steamers, mop spills, etc.
6. After lessons to clean up and store food properly. Note the leftovers to carry forward. Prepare for after recess lessons where needed.
7. After lessons: Check all cookers are switched off, sinks are clean, cookers are clean and rubbish is disposed of. Clear the centre store table.
8. Laundry for kitchen towels: Wash and hang dry. Fold in sets of 10 for each class (1 kitchen towel + 1 tea towel).
9. To have 3 sets of 10 at a time for the 2 kitchens.
C. Weekly Duties (preferably on Fridays):
1. Thoroughly clean the cookers and ovens.
2. Thoroughly clean and clear chokes in sinks.
3. Clear fridges of unwanted/spoilt foods and sanitise fridge with baking soda solution.
4. Clear and clean center store tables.
5. Check supply of detergents and inform teachers if need to replenish.
6. Mop the floor of both kitchens and prep rooms.
D. Holiday Duties:
Before the start of each term holiday:
1. All left over foods (in the fridge) are used up, given away or disposed.
2. All utensils are kept properly and none left on sink tops, especially teacher’s table.
3. Check all cutlery (in first drawer) are in order. i.e. Number of spoons, fork, etc are in place. If not, make a written list and inform teacher in-charge.
4. All food at store table are to be kept in the fridge where possible.
5. The kitchen cookers, ovens, grills and sinks are thoroughly cleaned.
6. All taps, electric points and gas mains are turned off.
7. All empty delivery boxes and packages are disposed.
8. Kitchens are mopped with bleach to sanitize them.
9. Teacher’s workroom is mopped and tables are wiped clean.
For term break holidays:
1. Cover all cooker tops with newspaper and masking tape after cleaning.
2. Help with stock take and update records where equipment are kept, etc.
3. Start with the list in order and tick against item in pencil. State the quantity as well where needed.
4. Be familiar with the places where utensils are stored. Put them back where they are stored after stock take.
5. Organizing of equipment in kitchens and store room. Neaten up and replace any posters or labels where required.
6. Check that ingredients have not expired. To arrange dry store according to expiry date.
7. Take note of the quantity of dry stores or perishables left.
8. Collate all equipment and utensils that are spoilt or has been damaged for condemnation.
9. Teacher in-charge will counter-check and write over in pen and sign.
Start of School Term:
1. Wipe all cookers (take out newspaper wrapping) and tables.
2. Wipe tables/ work area in staff workroom.
3. Take out store table containers and line all drawers, etc with new linings.
Additional duties:
1 To tend to the reception counter in the general office (during off peak period)
