Daw Phyo Thidar Maung

 Prepare weekly menus that reflect all DPI requirements
 Plan menus on a four (4) week rotation and display appropriately within the centre.
 Develop a rotating menu, in accordance with the Centre and nutrition policy guidelines and the Healthy
Eating Advisory Service for all children, including children with allergies and intolerances.
 Provide a variety of nutritious foods that are suitable for children aged 3 months to 5 years of age.
 Maintain sanitary working conditions, and ensure that ALL food handling standard and quality guidelines are adhered to.
 Ensure the kitchen is managed efficiently and professionally
 Support the development and maintenance of the food safety plan and program
 Ensure a high level of health & safety standards are maintained at all times
 Make food purchases within the agreed budget.
 Prepare breakfast, lunch and afternoon snacks for all classrooms
 Serve meals to each classroom on time, at the appropriate temperature
 Work with staff to collect meal numbers before food preparation of each meal
 Prepare appropriate amounts of food for each classroom, with amounts served meeting DPI
guidelines
 Maintain daily production reports
 Make weekly/Daily food orders through vendors
 Maintain a clean and organized kitchen, including all food storage areas
 Make sure all thermometers are working properly
 Ensure all food items are checked for expiration dates
 Wash and sanitize all dishes
 Clean the entire kitchen and appliances throughout the day
 Remove trash and recyclables daily.
 Organise and put away all groceries, food orders and non-food items
 Produce quality food daily and seasonal changes of menus.
 Have good time management skills and be confident in managing a kitchen
 Seek feedback from families and staff regarding the meals provided and adjust future menus.
 Build positive relationships and communicate in a respectful manner with families, children, team
members, administration, Board of directors.
 Undertake any other duty and responsibility considered to be consistent with the role.
 Work effectively with the centre nutritionist regarding meals
 Maintain all documentation for the kitchen at all times
 Always have kitchen in a perfect condition and on the ready for any spot inspections.
 Work effectively with Health Spectrum (Fred P) for

auditioning of the Kitchen.

Implemented creative solutions to encourage picky eaters to try new foods while still meeting their nutritional needs.

• Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Maintained a clean and hygienic kitchen environment through regular cleaning schedules and strict sanitation policies.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Continuously evaluated staff performance levels through regular assessments, identifying areas for improvement and providing targeted coaching.
• Managed food orders efficiently by coordinating with suppliers for timely deliveries while minimizing costs.
• Kept abreast of industry trends in order to incorporate fresh ideas into menu planning, ensuring an exciting dining experience for customers.
• Cultivated a positive work atmosphere through open communication channels between staff members, promoting teamwork and cooperation among colleagues.
• Supervised food presentation and plating to enhance visual appeal.
• Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
• Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
• Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
• Collaborated with management to develop innovative menu offerings that catered to diverse customer preferences.