NATURE OF WORK T.O.

R
COOK  Prepare the weekly and daily
menus and list of items to be
procured/purchased;
 Prepare food/recipes to be
served each day;
 Determine the quantity per
serving of each item and
corresponding price at which
to be sold; and
 Perform other functions that
the BOD and/or Supervisor
may assign.

ASSITANT COOK  Assist the Cook in preparing

the weekly and daily menus
and list of items to be
procured/purchased;
 Does marketing of items
needed for the menus
prepared and approved; and
 Perform other functions that
the BOD and/or Supervisor.

UTILITY  Collect unsurrendered

utensils, and other material
of value to the canteen (e.g.,
soft drink bottles, plates,
glasses, etc.)
 Clean all used utensils and
cooking ware;
 Prepare/clean the dining
hall, tables, and chairs,
including the Executive Suite
before and after use; and
 Perform other functions that
the BOD and/or Supervisor
may assign.

SERVER  Arrange items to be served at

the counter and put tag
prices if required;
 Serve food to customers; and
Perform other functions that the BOD and/or
Supervisor may assign
MANAGER  Planning, organizing, and monitoring the
day-to-day operations of the canteen,
including daily record-keeping, opening
and closing the canteen, preparation and
cooking for service and ensuring all
volunteers sign in and out;
• Developing, implementing and
managing procedures to deliver the
food service;
• Providing leadership to canteen
volunteers to ensure the delivery of
an affordable healthy food;
• Ensuring that stock is kept at
appropriate levels
• Ordering, purchasing and checking
all supplies
 • Authorizing payments weekly
CASHIER