(a) Train, instruct and supervise prisoners or detainees in correctional institutions engaged in catering work, including food receiving, storage, pre-preparation, production, meals portioning and plating; (b) be responsible for menu planning, food safety and quality assurance, inventory control, application of detergent chemicals, utensils and kitchen sanitation, safe use and maintenance of catering equipment; (c) enforce relevant Codes of Practice on Safety & Health and related regulations; (d) handle kitchen accidents, emergencies and food related complaints; and (e) perform any other duties assigned. [Note: Subject to the provisions of the Prisons Ordinance; required to wear uniform; and may be required to work shifts and live in departmental quarters.]

(a) completed an apprenticeship or institutional training [General Note (a)] in catering or food production; or be able to furnish evidence that they have had at least 5 years’ experience in food production and/or kitchen management [Note (1) under Entry Requirements]; (b) attained a level of proficiency in Chinese and English Languages equivalent to Form 3 standard; and be able to speak fluent Cantonese and simple English; and (c) required to undergo and pass aptitude test and trade test in catering [Note (2) under Entry Requirements].