2. We should establish the idea of serving teachers and students wholeheartedly, study business seriously, constantly improve the quality of food, and complete our jobs well.
3, strictly implement the rules and regulations of the canteen, everyone's responsibilities are clear, the things within the scope of responsibilities are done seriously, and the health is closed.
4, check the students' dining situation, timely feedback, put forward improvement measures to ensure the quality of dining.
Comrades care about each other, love each other and help each other in their work. In the case of unclear division of labor, they should obey the arrangement and take the initiative to attack.
6, canteen staff is everyone's responsibility, do a good job in the canteen hygiene, ensure the canteen environment, tableware hygiene and safety.
7. Complete other tasks assigned by school and canteen management personnel.
8. The back door of the canteen is open except when the raw materials are in and the garbage is out, and the rest of the time is locked.
9. Prevent non-staff from entering the canteen.
10, saving water and electricity.
Responsibilities of the staff in the school canteen. Post responsibility system of canteen administrator
Under the leadership of the General Affairs Department, the canteen administrator must lead all the cooks to run the canteen well, strive to open up food sources, arrange meals for teachers and students, and improve the hygiene of the canteen. This is the responsibility of the canteen manager.
1, organize all cooks to study politics and business seriously, establish the idea that canteens serve education, and improve the political and business quality of cooks.
2, do a good job of attendance in the canteen, responsible for checking and supervising the implementation of each position, and do a good job of morning inspection and daily assessment after production, improve the service quality and food quality of the canteen.
3, reasonable arrangement and use of labor, give full play to everyone's labor skills, and constantly improve the canteen post responsibility system.
4, do a good job in canteen hygiene and food hygiene, to prevent food poisoning.
5, strengthen the management of canteen cooking, equipment, rational use, storage and daily maintenance, pay attention to safe operation, improve the utilization rate of cooking equipment.
6, responsible for the whole process of the canteen, arrange production and understand the food processing. Prevent blind blanking and food waste, plug loopholes, reasonably price, and master the cost accounting and profit and loss of the month.
7, coordinate interpersonal relationships, do a good job of unity, care about the canteen staff, do more work that is conducive to mobilizing everyone's enthusiasm, and create a good canteen working environment.
8. Understand the canteen situation, master the rules of canteen work, be good at finding problems in practical work, handle them correctly in time, ensure the smooth progress of canteen work, and report major problems to the General Affairs Office in time.
9, master all kinds of information, constantly introduce advanced scientific management methods and listen to opinions, and constantly improve the canteen work, so as to improve the canteen management level.
10, conscientiously sum up the year-end canteen work, and put forward suggestions and measures to improve the canteen work in the future.
Second, the canteen manager assistant and monitor responsibilities
The assistant and monitor accept the leadership of the administrator, and are responsible for and lead the whole class to do a good job in food processing, supply and sanitation in the canteen. This is the duty of the monitor.
1, participate in the discussion and research of food processing supply plan.
2. Supervise and inspect the food processing process of this class and take full responsibility.
3, strictly abide by the health system, responsible for checking the implementation of food hygiene and environmental sanitation.
4. Arrange the labor force of the class reasonably, strive to complete the tasks of the class, correct the deviation in implementation at any time, and ensure the smooth progress of grain processing and supply.
5. During the shift change, the problems that have not been dealt with in this class (such as the remaining rice, vegetables, pasta and related quality problems) should be handed over to the successor, and the handling opinions should be put forward, paying attention to handling the relationship between the two classes.
6, in case of special problems should be timely to * * * administrator for instructions, make a solution in time.
7. When the cook is eating, the monitor on duty is responsible for cooking.
8. Take good care of your class, care about the people in the class, and lead the whole class to improve their political quality and professional quality.
9, do a good job of acceptance of each dish. Poultry food must have a quarantine certificate before acceptance. It is not allowed to accept spoiled food.
Third, the buyer's responsibility
1. You must be familiar with the varieties of all kinds of food and raw materials used in this canteen, the relevant hygiene standards, hygiene management measures and relevant laws and regulations. Understand the possible health problems of various raw and auxiliary materials.
You should be familiar with the necessary sensory examination methods. When buying food, you must check whether the product name, place of origin, production date, batch number, specifications and shelf life are indicated on the packaging label or product manual according to the provisions of the Food Hygiene Law, so as to prevent buying fake and inferior products.
3. When buying food, you must ask the supplier for the relevant quarantine certificate or laboratory test results. If it is found that the food provided by the supplier does not meet the hygiene requirements, it should refuse to purchase. All kinds of health certificates should be kept for future reference.
4. Grasp the information of relevant food in time, order according to the principle of reasonable price under the premise of ensuring quality, and ensure that food is supplied on time, in quantity and quality, and normal work cannot be delayed.
5. When buying food, you must buy food from companies and shops with regular scale through normal channels, and you are not allowed to ask for kickbacks. If you need to change the original supply channel, you must ask the administrator in advance and get the consent.
Four, warehouse keeper job responsibilities
Strengthen the scientific management of the warehouse, be responsible for the storage of grain, non-staple food and fruit items, ensure that the items are distributed in quantity and on time, and provide convenience for food processing.
1. Carefully check the incoming food, and check whether the invoice, product name, specification, quantity and amount are consistent, and then sign the back of the invoice and submit it to the administrator.
2. If it is found that the quantity is inconsistent, the food is spoiled or defiled, it should be refused to be put into storage, and the situation should be reported to the administrator in time for timely treatment or return. Poultry food must have a quarantine certificate, otherwise it is not allowed to be put into storage.
3, all kinds of food (including non-staple food) recipients, should be based on the principle of advanced eat first, after eating, to prevent deterioration.
4, the goods in the warehouse should be neatly arranged by category, and indicate the purchase date and quantity, easy to distribute, and grasp the seasonal changes, timely inspection, in order to prevent mildew and cause unnecessary losses.
5, warehouse should be cleaned regularly, keep the warehouse clean and dry, and prevent and control the four pests. If problems are found, they should be reflected in time so as to take measures.
6, often contact with buyers and cooking personnel, according to the daily supply situation, grasp the balance in and out, to ensure that all kinds of food supply in time, do not disconnect, not backlog, not waste.
7, do a good job in the custody of cookware and stationery, without consent, shall not be arbitrarily lent.
8. Items in the warehouse should be made daily and monthly, and checked frequently to ensure completeness. Take stock once a month, fill in the inventory statistics, and pay the accounting cost.
9. Report the goods account of the day to the administrator every day, so that the administrator can master the cost of meals and vegetables.
10, responsible for making the weekly menu, distributing the food, spices and other items needed every day, so as to ensure that the combination of meat and vegetables is reasonable, the variety is updated every day, and the lunch is mixed with meat and vegetables? A variety, vegetarian dishes? Dinner with 1 soup and meat dishes? A variety, vegetarian dishes? Add 1 soup to each variety.
Five, cooking post responsibility system
Responsible for processing and ensuring the timely supply of meat and vegetarian dishes with various colors and varieties needed by the teachers and students of the whole school on the same day (when dining).
1, be sure to arrange the daily menu and prepare the ingredients and cooking of vegetarian dishes.
2. All kinds of vegetarian dishes arranged every day must meet the requirements of color, fragrance and taste, and no burning is allowed. The varieties of vegetarian dishes should be reasonably matched and updated every day. The lunch amount of vegetarian dishes should reach 5 varieties, and 5 varieties of vegetarian dishes should add one soup; Add 1 soup to three kinds of meat dishes and four kinds of vegetarian dishes for dinner.
3, food processing, must be reasonable collocation blanking and rational use of all kinds of food, spices, to prevent blind blanking and increase the cost, each meal materials timely reimbursement, in order to reasonable pricing.
4, morning and evening two classes do a good job of coordination, cooperate with each other, do not separate the division of labor.
5, raw and cooked utensils and food must be strictly stored separately, and properly kept, processing meat and vegetables, not only to cook thoroughly, but also to meet the taste and nutritional requirements of teachers and students, it is strictly forbidden to process spoiled food.
6. The remaining vegetarian dishes after supply must be properly kept. When selling, overnight vegetarian dishes should be re-cooked before serving. If there is any spoiled food, it should be reported to the administrator in time so as to take measures.
7. Concentrate on processing, ensure safe operation, do a good job of washing hands, and rinse every meal in the stove, console and operation room.
Six, boiler room post responsibility system
Ensure the gas supply between the steamed rice room and the pasta room every day, and be responsible for a small amount of supply in the morning and afternoon, which is the same responsibility of the boiler and stoker.
1, seriously implement the boiler safety operation management system, and prohibit illegal operation.
2, boiler operation, should stick to their posts, shall not leave at will, if you really have something to leave, want someone to take care of, nothing don't leave an outsider.
3, must burn enough water on time every day, in order to supply.
4, pay attention to save gas coal, do use, don't shut down, save gas coal.
5, steamed rice, steamed noodles to strengthen contact, timely supply, midway shall not be arbitrarily interrupted aspirated.
6, regular maintenance of boiler equipment, to achieve safe production and civilized operation, to prevent accidents.
7. Regularly discharge ash, keep the pipeline unblocked, and conduct water quality tests on schedule to ensure the normal operation of the boiler.
8, keep the boiler room tools, and do a good job in the contract area of health, keep the boiler room clean and tidy.
9, boiler operation, should pay attention to the water level gauge and pressure gauge, check whether the pipeline leakage, valve is flexible and effective, to ensure the normal operation of the boiler.
10, the gas supply pipeline should be wrapped in time in winter to prevent freezing crack and affect the normal gas supply.
Responsibilities of school canteen staff 3 I. Basic requirements
1, set up the idea of serving education and teaching, abide by school rules and regulations, strictly implement the food hygiene law and hygienic operation norms, and prevent food poisoning accidents.
2, stick to their posts, strengthen theoretical study, and constantly improve the level of business.
3. Continuously improve the quality of food for teachers and students, and publish the menu every day.
4, cleaning every day, cleaning every week, do all in pieces, the responsibility to the people.
5, polite service, cooperate with the school to do a good job of guest reception.
Second, the administrator's responsibilities-specifically responsible for all the work of the school canteen.
1, democratic canteen, regular forum, listening to the opinions of teachers and students, and constantly improving the work.
2. Formulate scientific and reasonable recipes and constantly enrich the fancy varieties of dishes.
3, concerned about the ideological work and health status of canteen staff, major issues for instructions leadership, general problems actively coordinate processing.
4, create conditions to improve the cooking level, and constantly improve the quality of food.
5, improve the canteen management system, strengthen the acceptance system and responsibility, supervise and urge to do a good job of keeping accounts, inventory warehouse materials every month, calculate meals every day, and publish canteen accounts to teachers and students regularly.
6, reasonable arrangement of manpower, no division of labor.
Three. Responsibilities of accountants, custodians and accountants
1, strengthen food management, do a good job in warehouse storage, publish accounts regularly, and put an end to waste.
2, canteen internal procurement items, must strictly implement the acceptance system, check the quantity, unit price and quality, put an end to mixed spoiled food, found that the quality, quantity, unit price discrepancy immediately contact processing.
3. Accounting personnel should make careful accounting every day, make records and publish them in time.
4. The accountant actively cooperates with the accountant to transmit the profit and loss information of the canteen within one week every week, and puts forward suggestions to the keeper in time, striving to control the monthly cash profit and loss within 5%.
Fourth, the buyer, chef responsibilities
1, the buyer should purchase vegetables suitable for the tastes of teachers and students, be careful and increase fancy varieties. The food must be fresh, and the purchased goods should be consistent with the invoice and submitted to the inspector for acceptance.
2. Chefs should strive to make dishes that teachers and students love, strive to achieve color, fragrance, taste and shape, with more than ten varieties of colors every day, and strive to make popular dishes with satisfactory taste and reasonable price.
Be sure to check whether the food is fresh before cooking, and properly handle overnight and spare dishes to prevent food poisoning.
V. Duties of Firefighters
1, the fireman must stick to his post and concentrate on his work to ensure the safe operation of the boiler and prevent accidents.
2. Ensure that all canteens supply hot air and boiled water on time to facilitate steaming rice.
3, save the use of various fuels, prevent pollution, and ensure environmental sanitation.
Sixth, the duties of office workers
1. Eat on time, treat teachers and students equally, be cordial and enthusiastic, and sell them in order of queuing. No one is allowed to buy lettuce from the canteen without permission.
2, do a good job of cleaning and hygiene, raw and cooked dishes must be distinguished, lettuce should be picked, cooked dishes should be properly kept, cookware and tableware must be placed neatly, bowls, chopsticks, pots and spoons should be washed, wiped, disinfected and cleaned.