Kitchen Assistant

2 weeks ago

Singapore HORIZON GLOBAL SERVICES PTE. LTD. Full time
Roles & Responsibilities

Job Description: Kitchen Assistant

Name of Authority: Springfield Secondary School

Location Address: No 30, Tampines Ave 8, Singapore 529593

Requirement Specifications

ITQ Description: Supply of Manpower Services (the “Services”) - Kitchen Assistance for Springfield Secondary School

Duration of Service:

Contract Period: From 3 June 2024 to 31 May 2026.

Option to Extend: The Contractor grants the Authority the option to extend the Contract for a further period of 1 year from 1 June 2026 to 31 May 2027. The Authority shall have full discretion to exercise this option, in whole or in parts, and in as many phases as it deems fit, by issuing written notice(s) to the Contractor at any time before the expiration of any subsisting Contract Period. Unless otherwise specifically agreed between the Parties, any Services rendered during the extended period shall be subject to the same terms and conditions (inclusive of any amendments) of the Contract.

Personnel to be deployed at the following hours:

  • Mondays to Thursdays: 7:30 am to 5:00 pm, inclusive of a 1-hour lunch break
  • Fridays: 7:30 am to 4:30 pm, inclusive of a 1-hour lunch break
  • Service not required on Saturdays, Sundays, and gazetted public holidays

Scope of Services

Job purpose: To assist Nutrition and Food Science (NFS) teachers in teaching and learning whilst maintaining the kitchens with high levels of cleanliness, hygiene, safety, and security.

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 updates of perishables and dry goods to teachers ordering for the classes.
  9. Provide updates 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 soap 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 the kitchen helper can start preparations for the morning classes.
  5. Assist teachers during lessons, help to replenish items, clear teachers’ center 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 center 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/spoiled foods and sanitize fridge with baking soda solution.
  4. Clear and clean center store tables.
  5. Check the 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 leftover foods (in the fridge) are used up, given away, or disposed.
  2. All utensils are kept properly and none left on sink tops, especially the teacher’s table.
  3. Check all cutlery (in the first drawer) are in order. i.e. Number of spoons, forks, etc., are in place. If not, make a written list and inform the teacher in-charge.
  4. All food at the store table is 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. The 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 is kept, etc.
  3. Start with the list in order and tick against the 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 the dry store according to the expiry date.
  7. Take note of the quantity of dry stores or perishables left.
  8. Collate all equipment and utensils that are spoilt or have been damaged for condemnation.
  9. The 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 the 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).

This Job Description indicates only the main duties and responsibilities of the post. It is not intended as an exhaustive list.

Qualification, Skill & Experience of the Contractor’s Personnel

The Personnel shall minimally have the following qualifications, skills, and experience:

  • Minimum ‘N’ Level or equivalent.
  • Understanding of Basic English.
  • Able to do

Tell employers what skills you have

Tape
Newspaper
Ingredients
Food Safety
Microwave
Teaching
Labels
Cooking
SOAP
Electrical
Grants
Baking
Packaging
Food Science
Nutrition
Layout

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