The Services required are set out as follows:
Room / Lesson preparations
Prepare materials for Food and Consumer (FCE) and Nutrition and Food Science (NFS) lessons.
Collate and order the ingredients required for the practical lessons.
Portion and distribute ingredients on a tray for each unit table as according to the lesson requirements.
Maintain the rooms used: To ensure that the unit tables, sinks and stove are properly cleaned after each day’s lessons.
Clean and store away utensils and equipment used in designated cupboards.
Teaching materials
Collate the teaching requirements for each lessons and make the order/purchases.
Check all materials purchased.
Check deliveries against the delivery order invoice submitted by suppliers
Take stock of materials used and replenish stock when necessary.
Refer to class time table for preparations of room for lessons.
Keep records of food purchase bills.
Stocks
Maintain annual stock take all necessary equipment.
Do regular maintenance of equipment in the unit.
Others
Clean refrigerators regularly.
Ensure the food studios and the preparation room are cleaned regularly and properly.
Do a major cleanup of the kitchen tables, cupboards and equipment at the end of each term