Kitchen Helper for The Nutrition and Food Science

**Scope of Work for Kitchen Helper
**A. Training/Induction by NFS Teachers**

1. Use and general maintenance of the cookers / ovens / grill / microwave ovens / refrigerators.

2. Use and general maintenance of small kitchen appliances, such as blenders, cake mixers, food processors, electric steamers, etc.

3. Use and general maintenance of washing machine.

4. Kitchen terminology and familiarisation with common utensils, such as palette knives, patty tins, vegetable peelers, etc.

5. Food preparation, quantity and portioning for practical lessons.

6. Kitchen and food hygiene (includes proper food handling and storage).

7. Kitchen safety (handling electrical appliances and sharp objects and 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 Examinations:
1. General cleaning of kitchens including cleaning tabletops, sinks, cookers, sweeping and mopping the floor and emptying dustbins.

2. General cleaning of NFS classrooms including cleaning desks, sweeping and mopping the floor and emptying dustbins.

3. Refill washing detergent, and check and ensure all equipment is in place for each work bench.

4. Teachers to brief the week’s practical and recipe with sample of layout given so that the kitchen helper can start preparations for the classes.

5. Preparation of food trays must be done before the lesson, at least half an hour beforehand.

6. Assist teachers during lessons, help to replenish items, clear teachers’ centre tables, assist students with cookers/ovens/grill/blenders/steamers, mop spills etc.

7. After lessons, kitchen helper to help clean up and store food properly. Any leftover ingredients that are still fresh and safe to use can be kept for use in other classes. Prepare food trays for next lesson if needed.

8. After lessons, check that all gas taps are turned off and cookers are switched off, cookers and sinks are clean, rubbish is disposed of, and clear/clean the centre store table.

9. Laundry for kitchen towels/aprons: Wash them in the washing machine and dry them on the rack. Once they are dry, fold them and place on the laundry shelf.

10. Track and record any breakages.

11. Arrange tables and chairs neatly in classrooms.

12. Check all lights, fans and air-conditioner are switched off in all rooms.

13. Assist teachers in any other duties assigned.

**C. Weekly Duties (Preferably on Fridays)**:
1. Thoroughly clean the cookers and ovens.

2. Thoroughly clean and clear any chokes in sinks.

3. Clear refrigerators of unwanted/spoilt ingredients and clean/sanitise refrigerators with baking soda solution.

4. Clear and clean centre store tables in both kitchens.

5. Check supply of washing detergents, aluminium foil, polythene film wrap, etc and inform teachers if need to replenish.

6. Mop the floor of both kitchens and NFS classrooms.

7. Inform teachers if any utensils or equipment are spoilt or damaged.

8. Ensure teacher’s preparatory room is swept and mopped, and furniture is wiped clean.

**D. School Holiday Duties**:
**Before the start of each term holiday, check**:
1. left-over ingredients in the refrigerator are used up, given away or disposed of;
2. teachers’ work benches are clean and all equipment kept properly;
3. students’ work benches are clean and all equipment with correct quantity in each work bench. If there are any missing equipment, make a written list and inform the teachers;
4. all food at the store table are kept in the refrigerator where possible;
5. cookers, ovens, grills and sinks are thoroughly cleaned;
6. taps, electrical points and gas mains are turned off;
7. all empty delivery boxes are disposed of;
8. kitchens and classrooms are mopped with bleach to sanitise them; and

9. teacher’s preparatory room is mopped and tables/furniture wiped clean.

**June and November holidays**

1. Cover all cooker tops with newspaper and masking tape after cleaning.

2. Take out all cutlery, crockery and equipment from cupboards and wash and dry. Clean inside cupboards and shelves before putting back the equipment.

3. Wipe shelves of centre store tables clean.

4. Help with stock take and update records where equipment are kept. Start with the list in order and tick against each item in pencil. State the quantity as well.

5. Check with the teachers if unsure.

**Start of School Term**

1. Remove newspaper from cookers and tables and wipe them clean.

2. Wipe tables/work areas in staff preparatory room.

3. Wipe shelves of centre store tables and all work benches clean.

Personnel to be deployed at the following hours:

- Maximum 6 hours a day (flexible start and end timing depending on the first and last class for the day), inclusive of 1 hour lunch break should duties extend beyond 6 hours for that day
- Total number of estimated hours: 1128 (based on estimated 188 days)
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