The Services required are set out as follows:

Daily Routine: For Practical Lessons and Exams:

1. Preparation of materials for cookery lessons, practicals and

examinations as instructed by NFS teachers.

a. Able to manage the preparation of ingredients for

lessons such as the cutting, weighing and packing of

ingredients prior to lesson

b. Organise ingredients and equipment in the kitchen

which includes the repacking of ingredients into

proper storage areas (refrigerator, cupboards).

c. Able to operate some of the kitchen and food science

equipment such as hand held blender, electric

steamer, rice cooker, refractometer etc.

2. General cleaning of kitchens including cleaning table tops,

sinks, cookers, sweeping and mopping of the floor and

emptying dustbins.

a. Cleaning of students' and teacher's work area, sinks,

stove, teacher's demonstration table, washing of

utensils/equipment used for practical lesson

3. Refill the soap dispensers.

4. Check the cutlery and ensure equipment are in place for each

unit.

5. Take in the day's food orders delivered. Place them on trays

for the respective teachers. Clear unwanted packaging or

boxes.

a. Able to manage the process of accepting and verifying

food orders.

6. After briefing by the teachers, assist them to get ready

practical materials and equipment based on the given recipe

and sample of layout for all classes.

7. Assist teachers during lessons at all times (excluding lunch

time & scheduled breaks) , help to replenish items, clear

teachers' centre tables, assist students with

cookers/ovens/grill/blenders/steamers and mop spills etc

8. After lessons to help clean up and store food properly

following the first-in-first-out rule and prepare for the next

lessons.

9. After lessons: Check all cookers are switched off, ensure all

gas valves are closed, sinks are clean, cookers are clean and

rubbish is disposed of. Clear the centre store table.

a. Organize & tidy student work unit such as table tops,

drawers & sinks after each lesson and any other

duties related to the maintenance of the NFS room.

b. Assist in checking that the knives and scissors are

kept under lock & key.

10. Laundry for kitchen towels: Put the used cloths into the

washer after lesson for the day. Hang those in washing

machine to dry. Fold the dried cloths and place in the

designated boxes for the kitchen linen.

11. Assist to order food items required for NFS practicals as and

when required.

12. Filing and compilation of cookery and Pie room documents

(e.g. resources, inventory for equipment and food ordering

etc)

Weekly Duties (preferably on Fridays):

1. Thoroughly clean the cookers and ovens.

2. Thoroughly clean and clear chokes in sinks.

3. Clear refrigerators of unwanted/spoilt foods and sanitise fridge

with baking soda solution.

4. Take stock of leftover perishable food daily and keep teacher

updated

5. Take stock of dry stores and keep teacher updated

6. Clear and clean centre store tables.

7. Check supply of detergents and inform teachers if need to

replenish.

8. Mop the floor of both kitchens and prep rooms.

9. Wipe and sanitise students' tables, chairs and pigeon holes.

10. Wipe and clean the whiteboard with whiteboard solution.

School Holidays Duties:

During the start of each term holiday:

1. Check with the teachers and ensure all perishables are

cleared from the refrigerators.

2. All utensils are kept properly and none left on sink tops,

especially teachers' tables.

3. Check all cutlery are in good condition and in correct

numbers. If not, make a list of missing items and inform NFS

teacher in charge.

4. All food on store tables are to be kept in the refrigerators

where possible.

5. The kitchen cookers, ovens, grills and sinks are to be

thoroughly cleaned.

6. All taps, electric points and gas mains are turned off.

7. All empty delivery boxes and packages are disposed of.

8. Kitchens are mopped and sanitized.

9. Teachers' workrooms are mopped and tables are wiped

clean.

10. During school holidays, do stock taking and spring cleaning of

the cookery rooms and special room - ALP room.