City
MissionCity
Mission
The parish helps out with cooking the evening meal on the 2nd and 4th Sundays of the month at the Christchurch City Mission. If you would like to know more please contact Faye Greenwood at fayeandpeter@xtra.co.nz or ph 377 0852.
Click here to view the City Mission Cooking Roster.
City
Ph 365 0635*
Time: 2-2.30pm to 5.30pm
Thank you for offering to assist.
Unavailibility
- please try to swop with others on the roster first.
Then phone Faye Greenwood 377 0852.
If unable to speak to me please phone the
Weekdays ask for the Volunteer Supervisor
- Donna Brooks - extension 820,
otherwise leave a message at Reception.
Go to Thorpe
House,
Enter by the door near the gate, Return
the key over back fence as soon as you have opened the doors with the swipe card
and the padlocked pantry and vege store outside the back door.
A spare key is in the key cupboard in reception
with a frog key ring.
All doors have the same key.
There
is an extra supply cupboard under
the stairwell in the dining room with gravy, sauces, tinned food, gloves etc.
WASH HANDS FREQUENTLY.
Wear a hat and disposable gloves from drawer
in bench.
Aprons available near door.
KNIVES - a variety of
knives and sharpener are in a plastic tool box inside cooler on top left shelf.
Make sure all knives are away in this container
before clients enter around 5pm.
Use paper towels for all cleaning &
drying or take own tea-towel.
Menu on whiteboard - Cook for 25.
Meat in container labelled ‘Sunday’ in cooler.
Put meat on first usually.
Preparation boards for uncooked
meat are red.
Potatoes in bag by side
door or out in vege store area. Need about 75 portions.
Potato peeling machine - make sure spout
is over sink. Plug power into socket and water hose onto tap.
Put 6-8 potatoes in & lid on. Turn
on tap and power. When water runs clear turn them off and take potatoes out if they
are peeled enough. The eyes may need cutting out.
Chips in freezer if no potatoes available.
Clients like lots of potatoes, gravy & buttered bread.
Vegetables - Select fresh
vegetables from storage area outside. Put deteriorating veges/peelings in "pig/scrap
buckets" in kitchen - don’t add meat scraps. Frozen veggies in freezer but use fresh
first please.
Wipe tables & set places for 25
Salt & pepper sachets or containers
& plate of buttered bread on each table. Or need to put out plates with margarine
on if bread not buttered. Make yourself tea/coffee - more milk available from staff
tearoom through reception, & to right.
Turn plate warmer on at wall and switch
to medium about 4pm and spread out plates.
Optional: Take cake or
make pudding - they do not expect this.
Place peeled fruit in oven tray & sprinkle
with sugar
Mix equal quantities of butter sugar &
flour and a tablespoon of mixed spice or cinnamon. Crumble over top of fruit &
cook in oven with meat for one hour.
At 4.45pm carve meat then serve onto plates
ready to hand out at 5.30pm
Clients come into dinning room about 5pm
with Supervisor who needs 30 mins to complete paperwork before dinner.
Clients do all the dishes and make tea/coffee.
Leave by front door of dining room.
Any issues - write note on whiteboard or
clip board near door
Please let me know if you have any concerns.
Thanks,
Faye.