The Services required are set out as follows:
Daily basis:
1. General cleaning of kitchens including cleaning tabletops, sinks, cookers, sweeping and mopping of the floor and emptying dustbins.
2. Upkeep kitchen and food hygiene (includes proper food handling and storage).
3. Practice kitchen safety (handling electrical appliances and sharp objects, keeping them safe).
4. Fill up the soaps, check the cutlery and ensure equipment are in place for each unit.
5. Ensure proper labelling and organize kitchen utensils and equipment according to both kitchens.
6. Take in the day’s food orders delivered. Put the food ingredients in the refrigerator
or kitchen table for the respective teachers/classes. Clear unwanted packaging or boxes.
7. Put all the food order invoices in 1 file.
8. To prepare the week’s practical based on recipe given by portioning for individual students.
9. Assist teachers during lessons, help to replenish items, clear teachers’ tables, assist
student with usage of kitchen utensils and appliances where necessary.
10. After each lesson, help clean up and store food properly. Note the leftovers to carry forward.
11. After each lesson, check all cookers are switched off, sinks are clean, cookers are
clean, and rubbish is disposed of. Clear the rubbish bins.
12. 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).
Weekly basis (preferably on Fridays):
1. Thoroughly clean the cookers and ovens and clear the chokes in the sinks.
2. Ensure that all kitchen appliances such as microwave ovens, steamers,
rice cookers and so forth are well clean and maintain.
3. Check and clear fridges of unwanted/spoilt foods and wipe clean all fridges in both kitchens and prep room.
4. Check supply of detergents and inform teachers if need to replenish.
5. Wipe and clean all surfaces of the tables, chairs, and cabinets in the prep room.
6. Sweep and mop the floor of both kitchens and preparation room.
Before the start of each term:
1. Check and ensure all left over foods (in the fridge) are used up, given away or disposed.
2. Ensure all utensils are kept properly and none left on sink tops.
3. Check all cutleries are in order.
4. Ensure all food are to be kept in the fridge where possible or in the kitchen cabinet (leftovers).
5. Ensure the kitchen cookers, ovens and sinks are thoroughly cleaned.
6. Check and ensure all taps, electric points and gas mains are switch off.
7. All empty delivery boxes and packages are properly disposed.
8. All table and chairs and cabinets are wiped clean in both kitchens and prep room.
9. Assist in the proper disposal of equipment for condemnation.
During School Holidays:
1. Simple admin tasks assigned by the General Office
Requirements
The Personnel shall minimally have the following qualifications, skills and experience:
1. Able to speak English.
2. Able to carry out some heavy labour.
3. Able to work efficiently and independently.
