Kitchen Helper |School

Daily Kitchen Preparation

Prepare (e.g., cutting) and portion (e.g., weighing and packing) food ingredients according to recipes given by teachers into proper storage areas (e.g., refrigerator) for cooking lessons under supervision.

Set up kitchen workstations with required utensils, equipment, and ingredients before each lesson.

Assist with basic operation of kitchen appliances such as ovens, hobs, steamers, rice cookers and food processors following established procedures.

Assist teachers during lessons at all times, help to replenish items, clear teacher’s centre tables, assist students with cookers/ovens/grill/blenders/steamers when necessary and mop spills etc.

After lessons to help clean up and store leftover food properly following the first-in-first-out rule and prepare for the next lesson.

Check that all cookers are switched off, ensure all gas valves are closed.

Clean and sanitise kitchen utensils, equipment, and appliances (including fridges, ovens, and cookers) after each use.

Maintain cleanliness of kitchen areas, preparation counters, sinks, stove and storage rooms throughout the day.

Sweeping and mopping of the floor and emptying dustbins.

Refilling of soap dispensers.

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

Laundry for kitchen towels:
Put any used cloths into the washer after lessons for the day. Hang them to dry and place dry clothes back in the drawers.

Assist teaching staff with lesson preparation and classroom setup as needed.

Help with basic inventory checks and restocking of supplies (including equipment and food ordering etc).

Take in and verify the day’s food orders delivered according to the ordering form prepared by the teacher. Clear unwanted packaging or boxes.

Support other departmental activities and tasks as assigned by supervisors.

Report any equipment issues or safety concerns to supervisor immediately.

Thoroughly clean the cookers and ovens.

Thoroughly clean and clear chokes in sink.

Clear refrigerator of unwanted/spoilt food and clean the fridge shelves.

Take stock of leftover perishable food and keep teacher updated.

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