Work summary of canteen staff
In order to do a good job in school canteens and safeguard the vital interests of students, the catering depa
Work summary of canteen staff
In order to do a good job in school canteens and safeguard the vital interests of students, the catering department has carried out activities of "taking students as the center" and "establishing catering image and creating first-class service", which have received good results. The specific approach is:
1. Various management systems, such as post responsibility system for all kinds of personnel, code of conduct for service personnel, and service commitment system, have been formulated and improved, and clear requirements have been put forward for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc. in restaurants, so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.
Second, strengthen education and training to improve the quality of workers. Send managers to other universities to visit and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training such as food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the comprehensive quality of each employee and better serve the faculty.
Third, strengthen hardware construction to prevent accidents. During the winter and summer vacations, the restaurant has been transformed to varying degrees, adding some hardware equipment and utensils. Reasonable layout, good ventilation and lighting, good steam and oil smoke emission. A leading group for production safety was established and a "three-prevention" plan was formulated. Emergency lights are installed in the safe passage, and fire-fighting equipment is kept by special personnel. Then every day, the administrator does a fire inspection, and when he enters the canteen, he prompts that "the canteen is important and no one is allowed to enter". There is a warning of "Pay attention to safety and handle carefully" in the operation room, and the free soup served in the canteen is supervised by a special person. In addition to purchasing and disinfection, the key and difficult points of hygiene are chef's physical examination, separation of raw and cooked food, no four pests, clean meals and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically and take measures one by one to eliminate all kinds of hidden dangers in production and ensure the safety of operation and food hygiene.
Fourth, adhere to quality service and constantly expand the service concept. The catering department should be people-oriented and then create a comfortable dining environment for teachers and students. In the process of ensuring the supply of three meals a day for students, the management concept and service concept are continuously expanded.
1, established a "snack street", introduced dozens of famous snacks, increased the variety of colors, and attracted many students to eat.
2. Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.
3, do everything possible to control costs, reduce food prices, and effectively benefit students. The museum provides students with free porridge every day to ensure that students can really eat clean, hygienic and cheap meals.
4. The office of the Food and Beverage Department should be on duty 24 hours a day to serve teachers and students. Set up a quality service supervision desk and then set up a catering service hotline to solve the problems reflected by students at any time.
5. Brought 18 student aid posts and solved the urgent needs of poor students.
Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and responsibility awareness of all cooks, formed good and standardized hygiene habits, and made great progress and necessary achievements in the overall catering work in our school, ensuring the stability and development of the school. At present, in view of the small number of staff and heavy workload in restaurants, we should make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, actively adapt to the requirements of school development, and push the catering work in our school to a new starting point and create greater glories.
Work summary of canteen staff
Establish the purpose of "serving and educating people" and standardize the safety and health management of school canteens. There are 549 people in our school canteen and 6 employees in the kitchen. There are 549 students in breakfast and 549 students in lunch. Under the correct leadership and supervision of the education and health authorities, the school firmly established the purpose of "serving and educating people", standardized the safety and health management of school canteens, guaranteed the living needs and physical health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents.
First, people-oriented, firmly establish the sense of service between teachers and students. At present, there are 1 full-time and part-time managers in our canteen, and the recruitment, selection, assessment, on-the-job training and skill competition of chefs are carried out in strict accordance with the procedures. In order to establish the consciousness of service and education, teachers and students will feel at home when they go to the canteen, and feel at ease, comfortable and assured.
Second, standardize the rules and regulations of safety and health management in school canteens, and formulate a scientific, operable and institutional management system. These systems can be roughly divided into three categories: employee responsibilities, food hygiene and safety management and property management. It is formulated by the national, city and county authorities and canteen management team according to the actual situation of our school, such as canteen safety and health system, staff health knowledge training system, canteen staff attendance system, fire safety system, post responsibility system for purchasing personnel, staff health inspection system, post responsibility system for tableware disinfection, etc. Dining room staff should not only be familiar with the contents of these systems, but also all behaviors should be bound by these systems.
Third, strengthen food hygiene and safety in canteens. The health and safety of school canteens is a major event related to the life safety of teachers and students. No matter how important this work is, we cannot emphasize it too much. In the process of ensuring health and safety, the "five customs" were strictly controlled. The first is to strictly control the purchase and purchase access. The purchase date, product trademark, production date, shelf life, health certificate, business license and product inspection report of raw materials should be carefully registered and accepted, and the steward should check. Those who do not meet the requirements are resolutely not allowed to enter the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life, and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, complete the licenses of the goods supplied, and conduct on-site inspection of the supplier's production base. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Separate finished products from semi-finished products, and separate raw and cooked products. Unshaped foods should be stored in clean containers and covered to prevent cross-infection. Secondly, strictly control the production operation. In the process of food processing, in strict accordance with the relevant regulations, the disinfection should be thoroughly cooked. In the roughing room, choose vegetables and cut them on the chopping board.
The operating room should be clean and hygienic, the restaurant should be clean and bright, and the dishes should be learned. Which dishes should be washed before cutting, which dishes should be cut before washing, which dishes should not be soaked, which dishes should be soaked in cold water, which dishes should be soaked in hot water, which dishes should be soaked in salt water, and for how long? We ask the master to operate strictly according to the rules. Vegetarian dishes are stored in separate cabinets, the chopping boards are separated, and the knives are processed. Potatoes do not need to germinate, green beans should be boiled, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents. In order to strengthen the responsibility, the school signed a responsibility letter for food hygiene and safety with the teams in the operating rooms of the canteen. Strictly control the sales of finished products. The cooked food for each meal is transferred from the cooking room to the pantry for isolated storage. Cooks must wash their hands, disinfect and wear masks before selling meals. Overnight food is put in the freezer in the canteen, and moldy food is not sold. Fourth, strict tableware disinfection. Generally, two methods, physical disinfection and chemical disinfection, are used to clean and disinfect tableware and containers where crops are placed. First, clean the disinfected articles with boiling water, then chemically disinfect them with detergent such as Jiemijing, and then steam them in a steamer for more than 30 minutes. Large items are cooked in a porridge pot for more than 30 minutes, which is not only physical disinfection.
Reverse disinfection room, disinfection cabinet, cleaning. Disinfect three times a day in the morning, at noon and at night, fill in the disinfection record form in detail, and implement the disinfection work. In recent years, the Municipal Health Supervision Bureau has inspected the disinfection and sanitation of tableware in our canteen every time, and the qualified rate is 100%, strictly controlling the personal hygiene of cooks. All canteen operators are required to have regular physical examinations and hold health certificates. Develop good personal habits, frequently cut hair, frequently cut nails, frequently wash clothes, and frequently change work clothes, so as to wash hands, disinfect, wear work clothes, wear work hats, and put on posts before going to work; Wear a mask when selling rice; Don't smoke at work.
The solid management of canteen hygiene has created a good environment for the healthy and rapid development of our school and provided solid logistical support, which has been recognized by all teachers and students, relied on by parents and affirmed by leaders at all levels. We will continue to innovate in the future work, accept more supervision and guidance from higher authorities, better serve teachers and students, and make the health management of school canteens reach a new level.
Work summary of canteen staff
How time flies! In recent years, looking back on every day in the past, as a staff member of the catering department, I deeply feel the great responsibility and heavy work pressure. Because my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, the work in the past six months is summarized as follows.
First of all, it is my great honor to be an employee of the company. In the working stage, with the guidance of company leaders and the assistance of colleagues, some shortcomings in the work have been basically improved and achieved good results. My personal working ability and interpersonal skills are constantly improving in my daily work. Don't be discouraged when you realize your own shortcomings, and accept the advice of experienced colleagues with an open mind. As a canteen, it is naturally inseparable from diet. The canteen is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As canteen staff, we should pay more attention to diet and ensure the physical and mental health of every employee.
Furthermore, during my work, I owe my leading colleagues care for me and complete the daily work arranged by the company. At present, he is mainly engaged in the daily revenue and expenditure management of canteen logistics. Since I took up this position, I have been deeply aware of my responsibility as a logistics person, although my work style needs to be improved. For example, I still lack experience in canteen logistics, and sometimes I lack decisiveness when solving problems. Occasionally, small setbacks will also affect my confidence in my work. While recognizing these shortcomings, I always firmly believe that attitude is the premise of progress. I believe that in the future work, efforts will be made to make up for the shortcomings, dedication and serious study, and we will certainly do our best for the smooth development of the park.
Finally, looking back on the work in the past six months, I have made new progress in my thinking, study and work, but I also realized my own shortcomings. My theoretical knowledge level is still relatively low, and my modern office skills are not strong. In the future, we will definitely overcome our shortcomings, study hard and work hard to make the greatest contribution to the development of the company!
On the basis of summing up the past gains and losses, I will keep pace with the times, strengthen my study and strive to make myself do better in logistics. At present, it is very important for me to strengthen the study of work skills, but I believe that with my strong sense of responsibility, I will certainly do the work entrusted by the leaders and adhere to the principle of doing everything well. While thanking the leaders for trusting me, I will also urge myself to charge more and study more.
We will greet the second half of the year with full enthusiasm, which means new opportunities and new challenges. I firmly believe that under the leadership's decision, the company's tomorrow will be better. As a member of the company, I will, as always, wholeheartedly contribute to the continuous development and growth of the company in the second half of the year. I believe that all members of Tongtai will make persistent efforts and work hard for by going up one flight of stairs!