Job Description

Job Scope:

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 and dryer.

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 cleaning table tops, sinks, cookers, sweeping and mopping of

the floor and emptying dustbins.

2. Fill up the soaps, check the cutlery and ensure equipment are in place for each unit.

3. Take in the day\xe2\x80\x99s food orders delivered. Put on trays for the respective teachers. Clear unwanted

packaging or boxes.

4. Teachers to brief the week\xe2\x80\x99s 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\xe2\x80\x99 centre tables, assist students

with cookers/ovens/grill/blenders/steamers, mop spills, etc.

6. After lessons to help 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: Dry those in washing machine using the dryer. Fold those in dryer in sets

of 10 for each class (1 kitchen towel + 1 tea towel).

9. Must have 3 sets of 10 at a time x 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\xe2\x80\x99s 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\xe2\x80\x99s workroom is mopped and tables are wiped clean.

For June and Nov-Dec 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. If not sure of the names/brands, clarify with teacher in-charge.

6. 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.

Requirements:

The Personnel shall minimally have the following qualifications, skills and

experience:

• Understanding of Basic English.
• Able to do kitchen food preparation \xe2\x80\x93 handling food, portioning and proper food storage.
• Handling of kitchen equipment like ovens and cookers, washing machine (requirement in Food and Nutrition classes).
• Relevant experience helping in school kitchen is preferred but not essential.

Working Hours:

Contract Period: From 8 January 2024 to 25 October 2024

Personnel to be deployed at the following hours:

Maximum 6 hours a day (flexible start and end timing depending on the

last class for the day).

Total number of hours: 930 (based on estimated 155 days)

Service not required on Saturdays, Sundays and gazetted public holidays.

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