Teacher Aide (Nutrition & Food Science Department)-Bendemeer

Key Responsibilities

• Practical Lesson Preparation: Work closely with NFS teachers to prepare raw ingredients (e.g., precise sorting, scaling, and cutting of poultry, fish, and produce). Segregate and portion culinary components cleanly into specified layout kits categorized by class size metrics.
• Student Culinary Support: Actively monitor and guide students in safe operational methodologies for essential kitchen assets, including heavy cookers, convection ovens, grills, electric steamers, and food processors.
• Hygiene & Sanitation Governance: Clean and sanitize teacher presentation modules, countertops, and industrial sinks. Perform exhaustive general cleaning workflows across the kitchen layout (sweeping, mopping floor spills, emptying dustbins). Purge, de-ice, and fully sanitize refrigeration units regularly to isolate and discard expired or spoiled food assets.
• Asset Management & Kitchen Safety: Systematically log, verify, and account for all cutleries, utensils, and specialized kitchen assets after practical sessions. Ensure all secondary energy lines, gas mains, and water taps are safely terminated when not actively deployed. Assist the teacher-in-charge during seasonal asset stocktakes.
• Inventory & Procurement Logistics: Monitor shelf-life timelines for dry goods and perishables to guarantee zero structural expiration. Replenish kitchen consumables and send professional email notifications to raw ingredient vendors under the direct supervision of the department lead. Organize storage facilities and update safety posters or organizational labels.

Job Requirements

Mandatory Requirements:

• Academic Qualifications: Minimum of a GCE 'N' Level certification or equivalent.
• Professional Experience: At least one (1) year of working experience within a mainstream school instructional kitchen or an identical large-scale culinary training environment.
• Language Capabilities: High operational proficiency in English (verbal and written communication), with the functional ability to converse fluently in at least one other language to effectively assist diverse student batches.

Preferred Skills & Technical Capabilities:

• Possession of a technical certification (Nitec, Higher Nitec, or equivalent) centered specifically around Culinary Arts, Pastry, Hospitality, or Food Science / Nutrition domains.
• Familiarity handling standard kitchen technology (commercial ovens, cake mixers, food blenders, electrical steamers).
• Confident computing skills in basic digital tools, particularly Microsoft Word, Excel, and operational email software.