The Duty includes :-

1. Responsibility – The overall responsibility for the kitchen duty lies with the Team Manager of the day or the person nominated by the team. If this is not the Team Manager then the Chairman or Secretary of the Junior Section should be told.

2. The Service Provided – At present the following catering is provided :

           An After-match snack for players – This will normally consist of a pork sausage in a finger roll with some chips. There is no charge for this.

           A Service for Spectators/Supporters – Usually this consists of Tea, Coffee, etc and Bacon rolls etc.. There is a charge for this and sales are both before and after the game.

           A “Sweetie Shop” for the Kids – This provides a variety of sweets and soft drinks for sale. The stock varies according to availability.

3. Preparation before the day – The Team Manager will have to arrange a few things before the day. The most important of these are:

           Getting the Kitchen Team Together – You will need to talk to your Team and ensure you have another 4 or 5 people to carry out all the tasks required.

4. When to Start and Some Hygiene Points – On a normal day, players and coaches will start to arrive from 09:30. It is a good idea for someone to get in by about 9.30 a.m. in order to get the water boiler on for tea and coffee, and get some bacon on to supply some rolls before the games or training. You should also wash down all the surfaces before starting as you can never be sure how well the place has been cleaned up by the previous user.

5. Getting going for the Team Snacks – In normal circumstances most home games will kick –off between 11.00 and 11.15. Most Mini-games do not last more than 45 minutes with breaks. The junior sides last about an hour and a bit on average. Give a little time for the odd bath or shower, and we should be expecting the troops through the door from just after 12.00 to 12.30. This is then when the snack needs to be ready. Given all this the Sausages need to be on by about 10.45,. The rolls need to be sliced ready for filling.

           Chips are best cooked in advance are stored in the hot cupboard ready for a brief frying before they are served.

6. The “Sweetie Shop” – Experience tells us we should always have an adult over-seeing, if not running, the infamous “Sweetie Shop”. There are many good reasons for this, but in the main, it is better to save the integrity of our young entrepreneurs for another day! However, with an Adult present responsible kids enjoy helping out. Takings can simply be added to those of the kitchen as a whole. If you have the time to set up straightaway you might gain some pre-match sales, but this is more likely if the Minis are at home. Otherwise, it needs to be ready for the post match influx!

7. Meal Tickets and Attendance for Meals – The tickets should be distributed to other Team managers before the matches. It is their responsibility to come and get them, but be flexible if you can. Once you know exactly how many you are catering for you can sell any extra sausages in rolls. All Team managers have been told to ask their players to attend for their meal immediately after their bath and not an hour later! The kitchen will close for business no later than 1p.m. on a normal match day. Late start games will need special arrangements with the relevant Team manager. Please ensure you are clear what arrangements have been made.

8. When to go and when not to go during the morning! – There is much preparation before the match like all meals. Ensure individuals do not go off to watch matches (unless you are happy for them to do so!) until the prep is done. They should also return to help with the serving. We do not ask much of our parents during the year so it cannot be a hardship to miss the odd part of one or two games a season in order to ensure services are provided to all players! And please note, it is Committee policy that there should always be at least one member of the team who remains in the kitchen for reasons of Health & Safety. There are hot things on the go, chip pans, ovens, etc. Please always observe this rule!

9. What you have to do before you can finish – The following things have to be done:

          Wash all Utensils and wipe tables & surfaces thoroughly with Antibacterial spray.

          Ensure the no provisions or utensils are left lying around on the work surfaces.

          Sweep the floor thoroughly.

10. Putting Food in the Freezer and Fridge – The normal rules of hygiene apply here, and ensure they are properly closed before leaving.



Finally: If you have read all this and have actually done it you have the full appreciation of the Junior Committee. The kitchen service cannot run without the dedicated teams of people who help every week. Many many thanks!