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Camp Duties > QM Department
COOK or CHEF
Note: The Quartermaster will field all correspondence and queries regarding Camp Menus.
1. APPOINTMENT AND TENURE
1.1 This appointment is made well in advance of the forthcoming Camp at there is a need to plan Menus with the Quartermaster that will operate within a Budget set by the Stedfast Camp Treasurer.
1.2 The post of Cook (or Chef) is usually for three years and will be made by the Camp Convenor who will ascertain skills and competence.
1.3 To ensure continuity, the post may be renewed after 3 years camps or re-sought following resignation or retirement from that post.
1.4 An Assistant Cook may be selected by the Cook who will make recommendation to the Camp Council Executive to confirm the appointment.
1.5 It is desirable, but not essential, that the Cook or Quartermaster will hold a valid Basic Food Hygiene Certificate or equivalent.
1.6 The Cook will be familiar and have practical experience with Health and Safety best practice in the Cookhouse.
2. PRIOR TO CAMP - PLANNING & PREPARATION
2.1 The Cook will not entertain any direct communication concerning Cookhouse procedures and takes his/ her direction and instruction from the Quartermaster only during this phase.
2.2 The Cook will work closely with the QM to devise a suitably pleasing menu for the week of Camp.
2.3 The Camp Convenor will advise the Cook and QM of the number of campers and if any campers have allergies or special food requirements. This will be done at least 3 months prior to the camp.
2.4 The Cook will be aware of the Camp Programme which will be advised by the Programme Team Leader to the Quartermaster.
2.5 Food and purchasing arrangements will be discussed and agreed with the Quartermaster (QM) and/or Treasurer.
3. AT CAMP - INVENTORY CHECKS ON SATURDAYS
3.1 With the Quartermaster, will inspect the Kitchen and QM area and will check items of the Kitchen and QM Inventory as provided by the camp site hirer. This may be done in conjunction with the CO's camp handover process.
3.2 On the last day of Camp with the Quartermaster, will check all items appearing on the Cookhouse/ QM Inventory and will ensure that all items have been returned.
3.3 Also, on the last day of Camp, will ensure that all Stedfast Camp Cookhouse equipment is returned to the Quartermaster to be checked back into the Store.
4. AT CAMP - COOKHOUSE & QM STORES SECURITY
4.1 The Cookhouse and QM Stores are Out of Bounds to all Staff and Campers. Entry is by permission from the QM or Cook.
4.2 The "golden rule" is to remember that the Cookhouse is always the Cook/ Chef's domain.
5. AT CAMP - FOOD HYGIENE
5.1 Will supervise or will oversee anyone assisting in food preparation.
5.2 Will be involved in the preparation and cooking all hot meals, preparing cold salads and producing all beverages.
5.3 It is to be noted that GBCO RE Regulations state that "the person in charge of the kitchen should be suitably qualified (hold a Food Hygiene Certificate)" whereas BB Regulations do not require anyone involved in food preparation, food handling or preparation to hold this certificate.
6. AT CAMP - KITCHEN HYGIENE
6.1 Keeps everything as clean as possible (in outdoors situations) including wash basins, sinks, fridges, freezers and equipment and will inspect the standard of cleanliness if this is done by QM Staff.
6.2 Ensures the kitchen hygiene of equipment and cookhouse utensils as may also be used by the Quartermaster.
6.3 With the assistance of the QM, ensures that those not involved in cooking or Quartermastering are to be kept outside of the kitchen area.
6.4 Advises the QM on the measure of servings, per camper, so the servers can be told (by the QM).
7. AT CAMP - HEALTH & SAFETY
7.1 Store and serve food at correct temperatures, covering all food from contamination.
7.2 Food and waste products are disposed of in accordance with local (to camp) authority regulations and any requirements of the camp site hirer.
7.3 Store rubbish in a bin with a lid, kept, if possible, outside the kitchen.
7.4 If possible, will arrange for a separate hand-wash area away from the food preparation area.
noting that
7.5 All food handlers (including campers) are to be supervised to comply with basic food hygiene standards (i.e. regular hand washing, covering wounds, use of correct chopping boards and knives).
7.6 Anti bacterial and fungal disinfectant is to be used to wipe down work surfaces in between each food preparation.
The Cook will work alongside and may receive directions from the Quartermaster as necessary.
The Cook is accountable to the Quartermaster.