SafetyLeisureTimeKitchenLeaderKitchenHelpers

See also LeisureTimeRecordBooks

4.7.25 Leisure Time Kitchen Leader and Kitchen Helpers

The Kitchen Leader, with assistance from the helpers, has responsibility for:

General Organisation

• receive phone calls from home cooks confirming delivery of rostered food items

• when time is available, record personal expenses (for vegetables, etc) in the Kitchen Cashbook and take reimbursement from the Kitchen cash tin (purse) in the back of the top shelf of Leisure Time kitchen cupboard

• offer reimbursement to cooks and record the type of refund envelope and amount in the Kitchen Cashbook (can be done by kitchen helpers)
• safe food handling procedures must be followed. If necessary, direct kitchen helpers to the Kitchen Guidelines attached to the kitchen wall
• It works best if the Kitchen Leader concentrates on receiving donated foods, doing bookwork, heating/cooking of foods and ensuring food is ready for serving by correct times, and letting assistants do other duties

Arrival

• arrive no later than 10am, bringing vegetables (3 types), milk and bread
• get out tin of name badges and distribute badges to self and other kitchen helpers
• ensure that aprons are worn by self and helpers at all times, as per Kitchen Guidelines
• hands to be thoroughly washed and benches sanitized prior to handling food (sanitizer kept in cupboard under sink)
• turn on dishwasher at wall switch and switch dishwasher to “fill” setting. When fill is complete, change to the “wash” setting ready for morning tea dishes and leave cover in up position. See the wall chart for instructions – these are easy to follow.
• necessary equipment and supplies are in the Leisure Time cupboard. Ice cream and bread for Leisure Time are in the freezer, cheese and margarine are in the fridge (all marked LT with black marker pen)

Morning Tea

• served at approx. 10.30am when all guests have arrived

• prepare two dry biscuits and cheese per guest and put on individual bread & butter plates. Place on server bench for hosts to pass around

• put sugar from LT cupboard into 5 sugar bowls for placing on tables in fellowship area
• place teaspoons into mug on server bench
• serve tea (made in large tea-pot) and coffee from servery. Use white mugs, 2 metal jugs for water from hot water unit. Hosts take the hot drinks to the guests.
• When guests move to Room 1, wash dishes in dishwasher, put rubbish into either rubbish or recycling bins and generally clean up

Lunch preparation

• Turn oven on to approx. 180 degrees at approx. 10.45am to warm
• After hosts advise final numbers (guests plus hosts), set up 5 or 6 tables in the fellowship area with sufficient chairs
• Set the tables with tablecloths from the LT cupboard, salt and pepper, sugar bowls, cutlery, serviettes in holders, and flowers in a small vase (under dishwasher sink)

• Prepare vegetables - can start when morning tea is being prepared and served. Quantity is for guests, hosts & kitchen helpers. Usually do 3-4kg potato (baked or mashed) and 2 other vegetables (some leaders begin one veg dish at home. Allow sufficient cooking times. Baked potatoes - at least 1 hr, use spray oil (in LT cupboard) and baking paper (in bottom drawer).

• Put casseroles into oven-proof dishes (there are 2 in the LT cupboard), and place in oven at approx. 11.00am. Allow 60-90 minutes for casseroles to reach correct temperature. Microwave is a good back-up if necessary. If appropriate, record the temperature of casseroles on arrival. (This may not be possible if casseroles have been delivered to fridge or freezer before LT begins.)
• If casserole has been delivered frozen, use the microwave to thaw the casserole then heat in oven or microwave to correct temperature throughout.
• About 15 minutes before serving, check casserole temperature with the digital food thermometer (kept in tall corner cupboard) and check again just before serving. They are to be reheated to at least 75o (check this using the digital thermometer) or brought to the boil and simmered for at least 5 minutes, then kept to at least 60o until served.

• Stick food record labels from home-cooked casseroles, desserts & birthday cakes into the donations record book, and record serving temperature for casseroles on the matching label

• Guests to be seated and lunch served at 12.45pm
• Organise desserts, heating if needed. Check number of diabetics with the Day leader. Serve diabetics with tinned fruit (use from freezer or cupboard) and cream or sml ice-cream. Freeze any left-over tinned fruit into mugs, cover with glad wrap and label “LT”
• Prepare bread and butter, cutting into quarters and allowing half a slice of bread per guest. Serve on one plate per table.
• Put two jugs of water and a tray of glasses on the small table beside the server in the fellowship area. In summer, put the water into the fridge until lunch time.
• If there is a birthday, have the cake ready to be shared by guests with their cup of tea/coffee at the end of the meal. At all other times serve biscuits with tea/coffee.
• Main course is served on round blue plates (larger size) for guests, and oval plates (smaller) for volunteers. Plates may be heated by putting them through the dishwasher, then wrapped in towels to keep warm.

Clearing up after lunch

• any food leftovers may be taken home by kitchen helpers or hosts at their own risk, but complying with time and temperature rules of food safety
• leftovers may not be given to guests, with the exception of birthday cake, which is to be suitably sealed for transport with guest
• all dishes are to be washed in the dishwasher and stored in correct location
• kitchen is to be left clean and tidy, according to the Kitchen Guidelines (on the wall)
• turn off dishwasher at the dishwasher and at the wall, then empty water and wipe out
• tablecloths and tea towels are to be taken home for laundering
• return money tin and record books to LT cupboard and ensure the cupboard is locked
• all lights, oven and air conditioning are to be turned OFF

Other matters

• contact the Kitchen Coordinator if food items need replacement or if there have been any problems on the day
• in the event of any accident or incident relating to kitchen volunteer/s, apply first aid, give whatever assistance may be required and monitor the situation. Fill in an Incident Report if anyone sustains an injury – blank forms are kept in the White Folder (ask the Day Leader). Notify the Coordinator about any incidents as soon as practicable.