Summary refers to analyzing the experience or situation in a certain stage of work, study or thought, making written materials with regular conclusions, and comprehensively and systematically understanding the previous study and work through these materials. Let's write a summary. How should I write a summary? The following is my summary essay on the work of canteen managers. Welcome to read the collection.
The new year has come again. Looking back on the past year, I feel a lot. As the manager of the kitchen, I have always been strict with myself, set an example, seriously obey the arrangement of the leaders, and put the interests of the guest house first. With the care and help of leaders and the understanding and support of all comrades, the guest house kitchen successfully completed various service guarantees in 20xx. In order to sum up experience, overcome shortcomings and better promote future work, this year's work report is as follows:
1, personnel management
Hold regular morning shift meetings every day, check employees' clothes and gfd, and correct problems in time when found. Standardize polite language, require employees to take the initiative to greet guests and use honorifics. Strictly organize quantitative management, employee handbook and other contents to train employees, ensure that the weekly training time is not less than 1 hour, and make employees form a good habit of obeying rules and disciplines.
At the same time of training and inspection, strictly implement various rules and regulations, strengthen internal management, focus on the management of illegal employees, and strictly implement quantitative management regulations.
2. Renewal and innovation of dishes
This year, the guest house kitchen menu was updated twice, and the replacement rate of dishes reached more than 30%. * * * New dishes have been introduced one after another, including dry pot fragrant paper donkey, Jiaodong miscellaneous fish pot, one-step green pepper fish, tofu pot and other dishes. The click-through rate is high, which is unanimously welcomed by the guests. According to customers' taste demand, the research on staple food has been strengthened, and coarse grains, snacks and other varieties, such as walnut crisp, hand-grabbed cake and chopped green onion cake, have also been well received.
In every foreign affairs activity, we have made full preparations to understand the living habits and eating habits of our guests. Through surfing the internet, reading books and cooking dishes, it has been well received by guests in Korea, Germany, Australia and other places.
I often use my spare time to do research in the market, keep abreast of new raw materials and dishes on the market, update the menu for Huaihe Club once a month, and add organic vegetables, fresh fruits, fish and so on. Now the weather is getting colder and colder, and a soup is launched at noon every day, which has also been recognized by the leaders.
A Guangdong chef was hired to exchange technical experience in the guest house. During the period, a series of Cantonese dishes were also introduced, which were mainly homely and light, and made a breakthrough in setting plates and decorating plate heads, and a number of new tableware and utensils were purchased for the banquet hall, adding freshness and innovation to the dishes.
3. Safety management
(1) In terms of food hygiene and safety, we always adhere to the principle of first in first out. Strictly control food hygiene, purchase, picking and cooking to prevent food pollution. Each team is required to do a good job in the sanitation of chopping boards and cookers after work, prepare all kinds of condiments, check and filter to prevent impurities from affecting the quality of dishes, operate in strict accordance with the operating procedures, and disinfect tools, chopping boards and other appliances as required. The management responsibility of each refrigerator in the kitchen shall be carried out by everyone, and the special person shall be responsible for it. The food shall be stored in different categories, and it shall be thoroughly cleaned at least once a week. Environmental sanitation implements the principle of "regional division of labor, responsibility to people and implementation to people". Through the above measures and the efforts of all staff, all food and tableware can meet the standards in every food smear test, and no food poisoning incident has occurred.
(2) Safety of equipment and personnel. Clean the wall next to the kitchen stove, fume hood and other places that are easy to be polluted every day, and clean the oil fume pipe at least once every six months. Check the gas and oil pipelines, flange joints and valves in the kitchen regularly to prevent leakage. Arrange a special person to be on duty every day, close all gas and fuel valves after work, and cut off the gas source, fire source and power supply before leaving.
Conduct fire safety knowledge training at least once a month, so that all personnel know how to use fire extinguishers and hydrants, and know the positions of main power supply, gas and tap water switches. Focus on on-the-job training for machines prone to industrial accidents, and require Jiemingxin Company to regularly check production equipment and facilities, such as valve opening and closing, equipment maintenance, etc. Through the above efforts, there was no safety accident in the guest house kitchen throughout the year.
4. Cost management
Arrange the chef team according to the dishes. Chefs of each team are responsible for their own cooking varieties, processing in strict accordance with product specifications, unifying product standards and ensuring the quality of dishes. Calculate the output of each dish, control the quantity of dishes, and prepare dishes according to the number of people. Especially for banquet meals, strictly calculate everyone's standards to avoid waste caused by too much food. According to the requirements of the dishes themselves, the raw material procurement standards are formulated, and the purchase is made on a daily basis. According to the rules of business conditions, the planned order placement is carried out to avoid the backlog.
Summary of canteen manager's work Fan Wener's "Food is the most important thing for the people". As a school canteen, we should consider the diet of teachers and students to ensure their physical and mental health. Now let's make the following summary of my canteen management in a semester.
First, the leaders attach great importance to it and fully guarantee it.
The school canteen is related to the stability and development of the school and the vital interests of teachers, students and employees. School leaders have always attached importance to canteen management and food hygiene and safety as a major event. The headmaster has repeatedly instructed that the canteen must be built to a high standard. And give active support to the canteen hardware construction. President Xu has held many forums on logistics work, studied the development goals of canteen work, put forward suggestions on canteen construction, and personally directed the renovation of canteen. The attention, care and guidance of school leaders have laid a good foundation for the construction of standardized canteens in our school, and it is also the key link for us to do a good job.
Second, strengthen software management.
At the beginning of school, the staff of our school and canteen reviewed the Food Hygiene Law of People's Republic of China (PRC) together, which improved their understanding of themselves and each staff member. On this basis, we signed a "temporary employment contract" with each canteen staff, and also invested medical insurance for each canteen staff. For more than a semester, a number of rules and regulations have been added on the original basis to ensure the safety and standardization of school canteens. Regularly train canteen staff in laws, regulations and work norms, and run school collective canteens well based on laws and regulations.
Since the establishment of the canteen, the school has attached great importance to the internal management of the canteen and made great efforts in scientific, standardized, institutionalized and strict management. Strive to do a solid and comprehensive job in basic management. Since the beginning of this year, canteens have successively reformed the employment system and bonus distribution system, and implemented the distribution method of linking employment system with performance. According to the change of the situation, the "assessment method" was revised three times to ensure that the management work has rules to follow. In the procurement work, give full play to the benefits of large-scale procurement, sign supply agreements with vegetable bases and food companies, strive to reduce the prices of food raw materials, and strengthen market research and inspection and supervision mechanisms. The canteen also adopted the system of asking for certificates, which ensured the high quality and low price of food raw materials from the source. Since the Education Bureau implemented the unified purchasing system of grain and oil, the quality of grain and refined oil has been guaranteed. The canteen also tries to keep the balance of cost consumption by saving other costs such as monosodium glutamate, salt, water and electricity. In food hygiene work, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention), strengthen training and inspection, and cultivate good hygiene awareness and habits of cooking personnel. At the same time, strengthen the improvement of cooking skills. Do a good job in relevant materials, so that the materials are complete, informative and reliable; In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, and strive to be meticulous and foolproof.
Third, increase hardware investment.
In the management of canteens, we deeply feel that the current situation of hardware facilities and equipment in canteens has not adapted to the development requirements. The school raised funds in many ways, increased revenue and reduced expenditure, and rebuilt the canteen many times, but it was still congenitally insufficient. This summer vacation, after fully demonstrating and studying, the school leaders made up their minds to adjust the layout of the canteen again.
Fourth, adhere to service education and respect the public opinion of teachers and students.
In the canteen work, we should adhere to the purpose of "serving and educating people", do a good job in service, and the fundamental task and nature of serving the school cannot be changed.
The mental outlook of canteen staff has improved steadily, showing high service enthusiasm. Try to satisfy students' tastes, carefully organize chefs, trade unions and logistics related personnel to make recipes and publish them on the bulletin board regularly.
Despite this, there is still a gap between the needs of teachers and students and the standard of B-class canteen. Our canteen further improves the software and hardware construction according to the hygiene requirements. Canteen management is a long-term, meticulous and hard work. Only by doing a good job seriously and practically can the quality and quantity be guaranteed.
Summary of canteen manager's work: how time flies, and the Chinese New Year is coming, which means that I have taken over the work of canteen manager in vocational schools for one year. As a collective canteen, the vocational school canteen undertakes the dining tasks of employees of the training department of the property branch, employees of Tianyi Company and other units, as well as employee training courses, meetings of small and medium-sized companies and company activities. Since I took over this job, with the care and support of the unit leaders and the efforts of all canteen staff, I have been pursuing high-quality dining service; High-quality dining environment, the pursuit of making every employee eat comfortably; Rest assured to eat; The goal of eating enough has achieved remarkable results. A year has passed, a new beginning and new challenges are coming. In order to complete the staff dining task in 20xx more perfectly, I summarized the achievements and shortcomings in my work in 20xx.
20xx years of work:
(1) re-established the canteen of the current vocational school after the handover with the canteen of the head office, which solved the problems such as unclear division of labor, personal work confusion, and decreased employee satisfaction with meals when the transferred employees just took over their new jobs.
(2) Hold regular meetings in the canteen to announce the details of responsibilities for the problems of insufficient dining service and dining dishes raised by employees.
(3) According to the instructions of the leaders, all employees are trained in food safety laws and regulations and industry standards.
(4) Grasp the purchase channels of the canteen, and strictly require the purchased items to have food hygiene licenses and inspection and quarantine certificates from relevant departments.
(5) Tableware used by employees should be disinfected and treated after meals; Food box; Cooking room; Assign a person to be responsible for the hygiene of the pastry room, clean the canteen regularly, and let all employees participate.
(6) Around the principle of "reducing cost and ensuring quality", save miscellaneous expenses on the premise that everyone is satisfied with eating delicious food. Lead all canteen staff to form a good habit of saving invitations and launch a water and electricity saving competition.
(7) Successfully complete the reception tasks of the company, including: the staff representative meeting of the property branch; Workers' Congress of Jian 'an Branch; Singing red and praising the party's style singing competition; Harmony Cup Cooking Competition; Training courses for employees of all sizes have been held for nearly xx times.
(8) During the ordinary holiday-free period of the task-re-eating training class, arouse the working enthusiasm of all the staff in the canteen, complete the reception task and win the recognition of the training staff.
(9) In order to ensure the variety of canteen dishes after winter, employees are organized to pickle all kinds of pickles and reserve them in the storage period of autumn vegetables: white radish, Chinese cabbage, potatoes and carrots.
(10) Develop a sense of ownership in the canteen, so that employees can unite and help each other and help their colleagues on the premise of completing their personal work. The work efficiency is improved, and the working atmosphere of mutual understanding and assistance is enhanced.
Of course, there are still many shortcomings in my personal management, such as:
As for the question of outsiders entering the operation room, I have put up a "No Entry for Idle People" sign in the front and rear operation rooms, but it is still difficult to ban it.
Employees have been working without holidays for a long time, and their enthusiasm is not high in the task of receiving company training courses. At that time, the working time difference of employees was not adjusted in time.
One year's work is coming to an end in a hectic atmosphere, and my personal deficiencies in management need to be improved as soon as possible under the guidance of leaders. I will also actively learn the management knowledge of the catering industry, so that every employee in the canteen can give full play to his personal skills, and let the canteen staff realize the importance of loving their jobs, improving service level and improving food recognition faster and better.
How time flies! In a flash, I have been in charge of the canteen for three years. In 20xx, under the correct leadership of General xx, I successfully completed the task of the whole year. General xx often tells me that as a canteen manager, we should pay more attention to the employees' three meals a day. In order to ensure the physical and mental health of every employee, the following is my summary of the canteen at the end of the year.
As a collective canteen, we strictly abide by and implement the Food Hygiene and Safety Law, and carry out pre-job physical examination for canteen staff according to the regulations, and refuse to work for those who fail the physical examination. Secondly, we carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, we can improve the service quality and awareness of the staff at work, and do a good job of "one wash, two flushes and three disinfections" of food hygiene tableware in our canteen. The workbench should be cleaned when it is used. If you find any shortcomings in your work, you should immediately point them out, correct them and put them in place. Staff can conscientiously do their jobs, clarify their responsibilities, obey the distribution, and be on call to ensure the needs of employees to eat on time.
October is the season for autumn vegetables. In order to reduce the cost of the canteen, a large number of vegetables such as Chinese cabbage, potatoes and green onions are stored in winter. Bought cabbage and various pickles. It is also important to purchase goods in the canteen. More than 300 people need to go out often to buy all kinds of food for dinner. Such as meat, vegetables, eggs, poultry, staple food and so on. I will purchase by myself, strictly reject all foods without "quarantine certificate and food hygiene license", and reject all foods that have been stored for a long time and deteriorated, so as to prevent the occurrence of food poisoning and effectively protect the health of every employee.
Besides, I also strictly abide by financial discipline. Every time I purchase, I always pay the required receipts in time, so that the accounts are clear and well documented, so as to ensure that the funds are earmarked, not to spend money indiscriminately, and to achieve good quality and low price on the principle of saving.
Because of my limited level, I am not proficient in canteen management, and I have a lot of work to do, such as; There are only a few ways to eat dishes, and the staple food is single. On the basis of 20xx, we want to fully grasp the canteen work, improve the management of three meals a day for employees, increase the variety of dishes, master the number of diners, and remember to eat well and not waste. Strengthen the quality education of service personnel, improve the quality of service, be on call when cooking, and ensure that employees have hot meals.
In short, the canteen work is gradually moving towards normalization and normalization. The canteen staff are also stepping up their efforts, and gradually forming a dedicated, pragmatic, dedicated and harmonious team, silently contributing to the development of Qian Qiu wood industry.
Under the care and guidance of the leaders of the park, I insist on serving teachers and students this semester, further strengthening my personal quality and improving the quality of service. In order to better protect the health of teachers and students and safeguard the rights and interests of teachers and students, the canteen work this semester is summarized as follows:
First, strict diet management, conscientiously do a good job in food hygiene.
In line with the general requirements of hygiene, safety, nutrition and digestion, our garden formulates nutrition recipes for children every week, so as to ensure diverse varieties, reasonable collocation and guaranteed quantity supply. In order to improve the quality of food, we make great efforts in the collocation and cooking of dishes to ensure that children eat well. And listen to the opinions and suggestions of teachers and parents extensively, find problems, discuss with them, adjust recipes, and ensure children's balanced intake of various nutrients. At the same time, we will also announce the daily recipes to parents, so that parents can know about their children's meals in the park and increase the transparency of their children's meals. In terms of food hygiene, our garden strictly controls the purchase and acceptance, and all deteriorated raw materials are returned; At the same time, the daily operation is carried out in strict accordance with the requirements of preventive disinfection and cooking processing, and all imported food samples are kept and registered. Therefore, with our joint efforts, there was no food accident this semester.
Second, standardize the daily operation details and continuously improve the quality of work.
Strengthen theoretical study, in accordance with operational norms, strengthen meticulous, standardized and rigorous operation, and enhance service awareness. Actively use the rest time to study theory and practice, and improve the theoretical operation level through cases, theoretical study and skill display. And make records, guide practical work with theory, and improve the quality of work. Seriously participate in the political study in the park, improve ideological quality and service awareness. Do a good job in safety and hygiene by studying health management regulations and canteen operation norms. Make clear your job responsibilities and ensure the food safety of children and teachers.
Third, attach great importance to health and safety work, strengthen inspection and give timely feedback.
1, strictly implement the system. Operate all kinds of equipment in strict accordance with regulations, and do not operate illegally. Always check the operation of the equipment to ensure the safe operation of the equipment. If the equipment is abnormal, immediately repair or report for repair.
2. Purchase food through normal channels and obtain the legal documents of the contract booth. Before cooperating with suppliers, we carefully review the documents, clarify the responsibilities and sign the agreement. Ensure the purchase, acceptance, sampling, soaking, cleaning, operation and disinfection of food.
3. Strictly control the purchase. Do a good job in the import and inspection of food, and prevent fake and shoddy and "three noes" (no manufacturer, no production date and no shelf life) food from entering the canteen; Resolutely put an end to the purchase of expired, rotten, unclean, mixed with foreign bodies or other sensory abnormalities that may endanger human health. Do a good job in obtaining evidence for purchasing food.
4. Strictly do a good job in food processing. Processed food should be cooked, and the color, fragrance and taste should be as good as possible. It is necessary to separate raw and cooked food.
5, earnestly do a good job in the canteen inside and outside the health. Do a good job of cleaning the canteen and the venue outside the canteen every day, and always keep it clean and tidy.
6, meticulously do a good job of disinfection. Do a good job of disinfection every day. Tableware must be disinfected once, twice, three times and four times. Disinfection should be "one use and one disinfection". Small tableware should be disinfected with disinfection cabinet, and large tableware should be disinfected with disinfectant. Disinfected tableware is stored in a clean kitchen. It is strictly forbidden to use unsterilized tableware and processing utensils.
7. Strengthen the management of the canteen warehouse, and register the incoming and outgoing items in time. The goods in the warehouse are stored neatly, and the warehouse is clean and tidy. Ensure that children's salt intake and oil intake are not exceeded.
8, canteen staff all hold health certificates and health knowledge training certificate, can wear work clothes as required during work, maintain personal hygiene.
9 accounts should be made on a daily and monthly basis, published once a month, and subject to the supervision of teachers and parents.
The safety and health management of kindergarten canteen is directly related to the health of children and the stable development of kindergarten. In the future work, we will continue to explore and practice, constantly sum up and reflect, bring food hygiene into the daily key work category, and better complete all the work!
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