Nutrition and Food Science Teacher Aide

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 teachers work area, sinks, stove, teachers 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 days 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.

Requirement:

1. Qualifications:
a. Minimum of 3 GCE O level passes, those without GCE O
Level but with relevant experience and expertise may also
apply.
b. Certification in food hygiene would be an added advantage.
2. Skills:
a. Knowledge and ability to do kitchen food preparation
handling food, portioning and proper food storage.
b. Ability to handle kitchen appliances and equipment in a safe
manner.
c. Knowledge of computer applications (e.g. Excel and Word
etc)
d. Preferably with good culinary skills in any cuisines
e. Organised, meticulous & the ability to multitask and work
independently in the cookery rooms.
f. Possesses good interpersonal communication skills and
patient in guiding students.
3. Experience:
a. 2 years working experience in similar position OR;
b. 2 years prior working experience in culinary/food handling.

Duration/ Working hours:

1 year contract (Option to extend another year) 1 Jan 2026 to 31 Dec 2026

Mondays to Thursdays: 7:30am to 5:00pm, inclusive of ½ hr lunch
break
Fridays: 7:30am to 4:30pm, inclusive of 1 hr lunch break
Service not required on Saturdays, Sundays and gazetted public
holidays

** We regret to inform only shortlisted candidates will be notified.