Cook Related
edited by Bethany 04/06/25
Summary:
The Preschool Cook’s Daily Schedule and Monthly Planner are structured tools designed to guide the cook through a consistent routine that supports food safety, hygiene, meal quality, and operational efficiency in a preschool setting. These schedules provide clear expectations for daily time management and long-term task tracking.
Purpose:
To ensure timely, nutritious meals are prepared and served to children and staff.
To maintain high standards of hygiene and cleanliness in accordance with ECDA/NEA regulations.
To support planning, inventory, and kitchen operations efficiently.
To provide the cook with a predictable, balanced workday and clear responsibilities.
Scope:
The preschool cook working full-time (7:00 AM – 4:00 PM, Monday to Friday).
All kitchen-related duties, including meal planning, food prep, cooking, dishwashing, and kitchen cleaning.
Integration of weekly and monthly maintenance tasks, including inventory checks, sanitisation, and equipment cleaning.
Coordination with teaching staff and centre admin for meal timings, dietary needs, and special event support.
COOK'S PROPOSED SCHEDULE:
Time
Monday
Tuesday – Friday
7:00 – 7:30 AM
Arrive, check fridge/freezer temps, review weekly menu
Same routine – check equipment, review daily menu
7:30 – 8:00 AM
Prepare & serve morning snack
Prepare & serve morning snack
8:00 – 8:30 AM
Wash snack dishes (boiling water), wipe snack area
Same
8:30 – 9:30 AM
Grocery Planning: Draft next 2-week grocery list 🛒 (Monthly Task Ref: Week 1)
Start lunch prep: chop vegetables, marinate, rice/soup
9:30 – 10:00 AM
Begin lunch prep
Continue lunch prep
10:00 – 11:00 AM
Cook & portion lunch
Cook & portion lunch
11:00 – 11:30 AM
Serve lunch to classrooms
Serve lunch to classrooms
11:30 – 12:00 PM
Weekly task block: Refer to Monthly Planner 📅 (e.g., Week 2 – pantry organisation)
Prep next day’s ingredients or complete weekly task
12:00 – 1:00 PM
🍽️ Lunch break
🍽️ Lunch break
1:00 – 1:30 PM
Wash lunch dishes (boiling water), wipe surfaces
Same
1:30 – 2:30 PM
Prepare afternoon snack
Prepare afternoon snack
2:30 – 2:45 PM
Finalise & plate snack for serving
Same
2:45 – 3:00 PM
Serve snack to classrooms (children wake from nap)
Same
3:00 – 3:30 PM
Wipe down kitchen, mop kitchen floor, bag kitchen trash 🧹🗑️
Same
3:30 – 4:00 PM
Wash snack dishes (boiling water), final wipe down, prepare for next day
Same
COOK'S MONTHLY TASK LIST:
Week 1
Deep clean kitchen floors
Wipe high-touch areas
Finalise weekly menu
2-week grocery planning
Week 2
Organise pantry
Check and discard expired items
Wipe appliances
Prepare common cooking ingredients
Week 3
Full fridge/freezer clean-out
Check thermometer
Sanitise boards/containers
Review bulk orders
Week 4
Sanitise plates & bowls with tablets
Clean under appliances
Inventory audit
Update allergy info
GOOD PRACTICES OF A COOK:
🛒 1. Ordering & Inventory Management
Plan and order groceries in 2-week cycles to reduce midweek disruptions
Use a running low-stock list at the prep station to update supplies in real-time
Group grocery lists by category (produce, meat, dry goods) for faster ordering
Rotate stock using FIFO (First In, First Out) system to minimise waste
Clear out expired goods twice a month to maintain safety and avoid clutter
Label and date all food items and pre-prepped ingredients clearly
🔪 2. Preparation of Ingredients
Cut garlic in advance and store in airtight containers for weekly use
Marinate and portion meat by weekday (label bags “Mon – Chicken”, “Tue – Fish”, etc.)
Batch prep common items (onions, sauces, fruits) and refrigerate/freeze as needed
Use colour-coded boards and knives to ensure hygienic prep practices
Maintain a “mise en place” approach: have all ingredients and tools ready before cooking
Store high-use items (e.g., oil, condiments) within arm’s reach
🍳 3. Cooking Smart
Start with meals that require longer cooking times (rice, soups), then prep quick items in between
Set timers to avoid overcooking and multitask safely
Wash and reuse prep tools to reduce sink pile-ups and save time
When waiting for children to eat, use the time to prep for the next meal rather than taking long breaks
Clean pots and counters during passive cook time (e.g. boiling, steaming)
🧼 4. Hygiene & Cleaning
Wash dishes after each meal using boiling hot water for sanitisation
Mop kitchen floor once daily, do a deep scrub once weekly
Bag trash at 3:30 PM each day; cleaner will remove it
Wipe down counters, handles, and high-touch areas at least twice daily
Maintain separate cloths for food prep, dish drying, and floor cleaning
🧊 5. Kitchen Organisation & Restocking
Organise fridge and pantry by zones: dry goods, fresh, frozen, daily-use
Use transparent containers to see contents and avoid overbuying
Reorganise fridge/freezer every Week 3 of the month (see Monthly Planner)
Store daily-use tools at eye level for convenience
Dedicate 15 mins weekly (e.g., Friday 11:30 AM) for a quick inventory check
Last updated