City 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 Mission Cooking

271 Hereford St 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 Mission - 365 0635. Weekdays ask for the Volunteer Supervisor - extension 820, Otherwise leave a message at Reception.

Duties
Go to Thorpe House, 228 Worchester St and request the key. 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 walkin 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.

While food is cooking
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. or Place peeled fruit in oven dish & 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.

*THANK YOU*  

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