The canteen manager contended for a speech.

The canteen manager contended for a speech.

A speech is a manuscript prepared in advance to express one's views or report on ideological work in meetings or important activities. In our daily life, we use speeches more and more. So, how to write a speech? The following is my collection of speeches on the competition for canteen managers, for reference only. Welcome to reading.

The canteen manager's competitive speech 1. Hello everyone!

My name is xxx, I have been working for 20xx years, and now I work in a workshop repair class. I worked in a hotel for three years before coming to our company. I have a certain understanding of the working procedures and management of hotels and canteens, and have some hotel work experience. Thank the company leaders for providing us with this platform and creating this opportunity. I intend to contract the staff canteen of our company and do a good job in canteen management for the company.

Here I will focus on the work of the staff canteen, and combine my own experience to talk about my working ideas and plans after contracting the canteen from the following aspects:

First, do a good job in kitchen hygiene:

A clean and tidy cooking environment is the premise of making clean, hygienic and delicious meals. After I shrink:

1. Starting from the cooking environment, the required rice, noodles, oil, meat, eggs and vegetables are placed in a fixed position and managed by a special person.

2. The cooks and waiters are required to wear the same clothes, and their personal hygiene, clothes and hats should be neat and tidy, and no long nails should be left.

3, workbench, tool rack, mill, steamed bread machine, steamer, chopping board, etc. Should be cleaned frequently and kept clean; Before each use, it should be cleaned and checked to prevent impurities from mixing in it, and do a good job of preventing flies, rats and dust.

4. Clean up the processing site in time after processing, so that the panel is clean and the ground is free of dirt and residue; Adhere to a small sweep every day, a big sweep every Monday, and sweep at any time when it is dirty. Keep the ground free of oil stains, water marks, sanitary corners and sundries.

Second, ensure the safety of ingredients.

1. In order to ensure the food hygiene and safety of the company's employees, all the ingredients used are purchased at designated points.

2. Do not purchase food and raw materials that do not meet the food hygiene standards.

Don't buy food without hygiene license.

4. The food and raw materials purchased in the farmer's market should be fresh and reasonable in price, and should be purchased reasonably according to the quantity set in the daily menu.

Here, I assure you that the rice, flour and oil I use after contracting are all purchased from formal channels, and I will never purchase adulterated, toxic and harmful, stale food and raw materials, and I will never purchase food without origin, factory name, production date and shelf life, with unclear labels or beyond the shelf life.

Third, the quality and variety of meals have improved:

Quality of food supply:

According to the needs of diners and seasonal changes, the varieties, patterns and cooking methods of meals should be diversified: fried, single fried, medium cooked and popular, with at least two staple foods and more than three non-staple foods. According to the operating rules of food processing, steamed bread should be strictly prevented from yellowing or souring; The raw materials of vegetable food are operated in strict accordance with the order of one selection, two washing and three cutting, and thoroughly soaked and cleaned to achieve no sediment, weeds and rotten leaves. Tableware must be washed, rinsed, washed, disinfected, cleaned and so on. At the same time, cooking techniques should be constantly improved to meet the needs of different tastes. The cooked food should be color, fragrance, taste, shape and taste, with reasonable nutrition, high quality and reasonable price. Food is warm in winter and cool in summer. At the same time, in the cooking process, whether pasta or vegetables, we should solve the contradiction between the meal time and the number of meals at a time, and control the number of pasta and meals out of the pot at a time in the cooking process to ensure that everyone can't wait too long, and also avoid the problem that workers behind us eat too much in one pot.

Food varieties: steamed bread, flower rolls, fried dough sticks, cakes, rice soup, old tofu, side dishes and other varieties are added. Breakfast for workers to choose from; Several kinds of pasta and rice were added to lunch, and at the same time, we actively communicated with the company's trade unions to understand everyone's opinions, adopted the suggestions of the staff in the opinion book, and adjusted the variety of meals in time.

Fourth, prepare special meals:

If employees are sick or work overtime and have special requirements, they can make an appointment in advance. If conditions permit, try to meet the requirements of employees, adjust the time to prepare meals, and contact the reserved employees. If employees eat well and feel comfortable, they can work comfortably and work hard. We can carry forward our corporate culture through consideration and care in life and catering, thus enhancing the cohesion and centripetal force of employees. Let's work together in Qi Xin to contribute to the development of the company.

Verb (abbreviation of verb) improves service quality;

The broad masses of workers and comrades are not only the main production force of the company's development, but also the food and clothing parents of our canteen managers. Without the main production force, the company can't develop, and without the dining of the workers and comrades, our canteen can't be operated, let alone the staff canteen. Everyone is willing to have a meal, which means that the quality of the food can be guaranteed, the price of the food is reasonable, and our service can keep up. In terms of improving service quality, I intend to start from several aspects:

1. Require restaurant service personnel to establish a sense of service, be warm, thoughtful and friendly to employees, and not be anxious, dry or irritable, and not have any quarrel with employees.

2. Improve the quality of service environment and provide a clean and tidy dining environment for everyone.

3. Accept everyone's supervision on food quality, price and service.

In the bulletin board of the canteen, I will announce the variety and price of the food on that day in time, and set up a suggestion book to accept everyone's supervision on the quality, price and service of the food. After I manage the canteen, I hope everyone will give me your opinions. I think it is good for everyone to comment, and it is impossible to comment without comments. Everyone wants us to run the canteen well, so welcome your comments and help me put forward suggestions for improvement. I will definitely look at them one by one and treat them one by one. At the same time, the leaders of the company, especially the leaders of the trade unions, are welcome to make irregular field visits and on-site inspections to supervise and guide our work. I believe that with the supervision and guidance of the company's trade union leaders and the thoughtful suggestions of the workers' comrades, I will certainly be able to do a good job in service quality.

I solemnly promise that if I can contract the staff canteen, I will do my best to manage the company canteen under the unified management of the company's leaders and the company's trade unions, so as to ensure that the staff canteen serves the production and the life of the staff, which is safe, hygienic, nutritious, convenient and fast, and reasonable in price. Ensure that employees have enough to eat, eat well, eat with confidence and satisfaction, and do a good job in logistics for the normal production of the company. Of course, if I can't contract the staff canteen, I will still work hard in my present position, do my part for the development of the company and make my due contribution.

Thank you!

Canteen administrator competition speech 2 Good morning (afternoon) everyone!

My name is xxx, and I have worked for 20xx years. (Personal work experience) I want to participate in the management of the school canteen this semester. Under the guidance of the purser, with the strong support and help of school leaders, teachers and colleagues from all departments, I will actively study and carry out my work, and strive to implement all the work in the canteen. Together with all the staff in the canteen, I will constantly improve myself, sum up my experience and improve my own quality, so as to improve the working level of the canteen in our school.

Our school has developed by leaps and bounds since its establishment, and the school canteen is responsible for providing food security services for all teachers and students. It can be said that the logistics management of canteen is a department most closely related to the daily life of teachers and students. This school year, the Food and Beverage Department of the General Affairs Department will continue to adhere to the principles of service, standardization, high efficiency and first-class, clarify working ideas, strengthen the implementation of post responsibility system, strengthen infrastructure construction, strengthen post training and advocate creative work; Guide the canteen staff to form a good habit of hard work and diligent thinking, adjust their mentality, accurately locate, firmly establish a sense of service, do their best to relieve the worries of teachers and students, achieve high standards of food hygiene, food quality and food safety, be responsible for the health of teachers and students, serve education and teaching, and serve the development of schools. (This paragraph can be omitted)

In view of the existing problems, in the future work, I will focus on the following work:

First of all, about the work of employees.

1. In terms of personnel recruitment, parents of poor students who meet the requirements of the canteen are given priority as far as possible, which not only meets the needs of canteen recruitment, but also provides financial resources for poor families, reduces the ideological burden of children from poor families, and fully embodies the humanized business model of our canteen.

2. In terms of employee training, adhere to the training of professional ethics and ideas, and adopt the training mode of "One Belt, One Belt, New and Old, Familiar and Novice". Let the monitor of each class in the canteen improve the service level of himself and the team while imparting skills and managing others, and at the same time, each team directly conducts business exchanges and technical seminars on a regular basis.

3. In the evaluation of employees' service, we use scientific management methods to comprehensively evaluate employees' ideological service significance, personal hygiene etiquette and job performance. Constantly enhance employees' service awareness and personal hygiene level, so as to achieve a reasonable division of labor and clear responsibilities.

Second, about food and equipment.

1. Strictly control the procurement, acceptance, warehousing, delivery and storage of raw materials. Resolutely refuse raw materials that do not meet the requirements, and ensure that all teachers and students eat fresh and safe things.

2, strict institutionalized health management, clear division of labor, clear responsibilities. Expired ingredients and leftovers shall be handled in time, and the equipment shall be inspected regularly.

3. Strengthen the cleanliness of the dining table and floor, maintain good hygiene standards and create a good dining environment.

Three, about the form of operation and management means

1. On the issue of students' dining windows, separate windows for men and women can be adopted. On the one hand, it can alleviate the problem of food waste caused by the gap between men and women, on the other hand, it also helps to alleviate the phenomenon of queue jumping.

2. Make a reasonable diet for teachers and students according to the seasonal changes, so that teachers and students can have a stronger physique and better devote themselves to teaching and learning. When summer comes, teachers and students can be provided with free herbal tea.

3. Carry out networking activities such as Bao jiaozi Competition, on the one hand, cultivate students' practical ability and enhance their awareness of saving food, on the other hand, it can narrow the distance between teachers and students and promote the communication between teachers and students.

4. Set up windows such as 1: 1 rice, Lamian Noodles, etc. to increase the selectivity of dining for teachers and students. This can reduce the huge waste caused by picky eaters and is also an effective means to establish brand canteens.

The above is my outlook for the future work. Finally, I sincerely wish: I hope that with the joint efforts of leaders, employees and teachers and students, the tomorrow of so-and-so middle school will be better and the tomorrow of so-and-so will be more brilliant!

Thank you!

Good Morning, everyone! First of all, I would like to thank the leaders for giving me this opportunity to compete for employment, and thank the judges for taking time out of their busy schedules to give me comments. Thank you for your trust and support. According to the requirements, my speech today includes two parts: working understanding: as the saying goes, "food is the sky for the people." The important task of supporting more than 20,000 teachers and students in the school for a day falls on the staff of our catering service center, which is of great responsibility. As the assistant director of the canteen, his burden is not light, and his work, as far as I am concerned, mainly includes the following aspects:

First, assist the canteen director to do a good job in canteen food hygiene, improve the system and strengthen inspection. Guard against food poisoning accidents.

Second, assist the director of the canteen to supervise and inspect the food quality, food hygiene and service attitude of the canteen, and have a written assessment record.

Third, assist the director of the canteen to master the amount of food in the canteen, save food, keep it properly and safely, and prevent waste.

Four, supervise the team leader to carry out cost accounting, and grasp the profit and loss situation, understand the supply of staple food, condiments, etc.

Five, assist the director of the canteen to arrange the canteen work reasonably, so as to set up posts according to needs, distribute according to work, be fair and reasonable, and establish the canteen work order. Open enough windows to reduce queues.

6. Participate in the activities of the management committee of student associations. Always listen to the opinions and suggestions of faculty and students on canteen work, and take measures to change them.

Seven, complete other work delivered by the canteen director.

Working ideas:

Here, I can only briefly introduce my initial ideas and plans. Of course, I can't put forward a complete work plan for the assistant director of the canteen, but I have made clear my future efforts. I hope I can report my work achievements, transform from a student to a staff member at an early date, and live up to everyone's high expectations.

First, put yourself in a correct position and be a good assistant. I will respect the leadership of the canteen director, the leadership of the catering center and the logistics group, and I will not overstep my authority and offside; Think positively, and put forward suggestions to the director and the center leaders in combination with their own ideas in student days and practical experience after work; Unite all the staff in the canteen, assist the director to do a good job in management, find a good combination of principle system and humanized management, strive to create a harmonious working atmosphere, build a harmonious working environment, and do a good job in the canteen.

Second, strengthen study and improve quality. Learning is mainly divided into the following aspects:

1. Learn business knowledge and improve business ability. As the assistant director of the canteen, you must be familiar with the workflow of the canteen, including the introduction of raw materials, the inspection of safety and hygiene, the production process of red and white food and so on. Although you can't master everything, you must be clear about the basic process of each item and be able to grasp the overall situation. Start at the grassroots level and do the most basic things.

2. Learn the management experience of directors and leaders. Although I studied management theory in my student days and accumulated some experience of student cadres, these are far from enough compared with the actual work needs of the deputy director of the canteen. The leaders who have been engaged in food management for a long time, especially the rich experience accumulated by the directors, are the best teaching materials for me to learn, which can make me avoid detours.

3. Learn the excellent qualities of the canteen masters, especially their hard work and professionalism. Although as a child who came out of the countryside, he had the spirit of hardship since he was a child, although he also realized that it was very hard and tiring to work in the canteen before, and he was psychologically prepared, but practice is the only criterion to test the truth. Only through practical work can he cultivate himself into a qualified assistant to the director.

Third, keep pace with the times and blaze new trails. Without innovation, a nation cannot make progress; Without innovation, a unit cannot move forward. As far as our canteen is concerned, first of all, we should increase publicity, increase students' understanding of us through networks, student organizations and other channels, so as to further gain their understanding; Secondly, we should find ways to meet the different needs of different students. For example, students from different regions and nationalities have different tastes and habits, and students have different needs for food content and environment at different time periods, especially on weekends or holidays. The food stalls and karaoke bars at the school gate are crowded, but our canteens are often deserted. I remember Mr. Lei once mentioned this at a forum. I think these are all problems that we need to seriously consider and urgently solve.

Leaders and judges, today, I stand here like a passenger waiting to get on the platform. My ticket has been dyed red with sweat, but I believe I can catch up with today's lucky express along the green passage opened by all of you here. thank you

Thank you for giving me the opportunity to compete for the position. I am the monitor of the canteen. The main reason for this competition is that I have some new views and opinions on the current canteen management, hoping to improve the existing management level and service model.

First, diet management.

As we all know, the unit canteen, as a window to provide benefits to employees, on the one hand fully embodies the infinite care of the unit for employees, on the other hand, it is also a concrete display of the external image of the enterprise. If I become the monitor of the canteen, I will always follow a principle, that is, to operate with sincerity and manage with love. Although the funds are limited, I still strive to be rich and varied in the choice of meals, variety collocation and nutrition, and try my best to meet the tastes of different employees, so as to be inexpensive and economical.

Second, health management

(1) food hygiene

1. Do not accept, use or manufacture stale or rotten raw materials.

2, washing finishing raw materials, dirt, impurities and waste must be removed.

3. All kinds of dry and fresh raw materials should be stored in the storeroom or refrigerator in an orderly manner according to their different properties, and they should not be placed anywhere to avoid dirty pollution.

4, the distribution of raw materials, should be based on the principle of first in first out, to prevent deterioration over time.

5, food or semi-finished products stored in the refrigerator, raw and cooked separately.

6, the refrigerator should be kept clean, open and close freely, to prevent the invasion of hot air.

7. Cooked food, stewed vegetables, etc. Should be properly kept and checked frequently to avoid deterioration. Put it outside with a clean white cloth in winter and put it in the refrigerator in summer.

8, direct entrance food shall not be taken directly by hand, food wrapped in paper should be taken with various tools.

9, seasoning utensils should be stamped to prevent dust. After the soy sauce and vinegar are filtered, they should be poured into bottles or seasoning containers and kept clean.

10, found that the food is not fresh, should be properly handled, and rotten food is not allowed to be distributed to prevent food poisoning.

(2) Tableware hygiene

Tableware must be kept clean and hygienic, and tableware removed from the table should be scrubbed and disinfected separately.

1. After eating, clean up the leftovers in the vegetable pot, soup pot, basin and bowl, wash them with detergent, rinse them with clean water, and then put them into the disinfection cabinet for disinfection.

2. Clean the sideboard, put the tableware in order and close the cupboard door.

(3) Environmental sanitation

1, the surrounding environment should be cleaned, sewers should be dredged frequently, sewage barrels should be covered, and garbage bags should be tied.

2. Actively implement the requirements of eliminating four pests and eliminate four pests such as flies, mosquitoes, rats and cockroaches.

3. The floors of dining rooms and operating rooms should be kept clean, with dust-free walls and clean windows.

4. No garbage or sewage.

5, doors and windows should have anti-fly facilities, indoor ventilation.

Third, fund management.

In terms of fund management, as a manager, in order to save money for the unit, I strive to spend the least money on canteen material procurement, purchase the best materials, spend as much as possible according to the budget, insist on physical acceptance, strictly control the quality, be cheap and good, account the purchased items item by item, go to the market irregularly every month to understand the price of the items, control the procurement cost and do a good job in cost accounting.

Fourth, their own behavior.

As far as my own character is concerned, I have just passed the age of no doubt and am full of energy. More importantly, I regard the canteen as my own kitchen, treat my employees like brothers and sisters, and I will not neglect them at all. I try to accept the improvement needs put forward by the staff with an open mind. My conscience tells me that I am responsible for all the diners and their safety at all times. I am well aware of the great responsibility on my shoulders. I should communicate with the staff in my daily life and always listen to your opinions. As the saying goes, people who have no long-term worries will have immediate worries. If the canteen management is still stagnant, not only the leaders are not satisfied, but also the employees will not pay the bill. In order to explore new management mode, I will actively learn from the management mode of advanced enterprise canteens, analyze them one by one, find out the reasons and try to find solutions.

Improvement of verb (abbreviation of verb)

After the success of the competition, my thoughts and plans are as follows:

(1) Increase the variety of grain and ensure the variety of grain. According to the needs of the season, under the condition of ensuring daily rice and cooking, according to the needs of employees, we will increase the cooking and stews with relatively high prices. The premise is that the canteen must be notified half a day in advance.

(two) all facilities, equipment, kitchen utensils, tableware should establish an item ledger, dedicated to the special.

(three) the warehousing items must be placed according to the variety, raw and cooked classification, but also reasonable and hygienic.

Six, strengthen the canteen hygiene management, strictly implement the eight must system:

(a) in order to ensure the safety and hygiene of workers' dining, all canteen staff must hold relevant certificates and be laid off without a license;

(2) We must accurately grasp the number of employees who eat every day to reduce waste;

(three) the remaining food must be cleaned up every day, and it is not allowed to flow into the next day;

(4) All tableware must be disinfected once a day (using a disinfection cabinet).

(five) tables and chairs must be neatly arranged, clean and tidy;

(six) service attitude must smile service, treat people with sincerity;

(seven) service personnel must wear hats, aprons and gloves to achieve a unified image;

(8) Non-canteen staff are forbidden to enter the canteen, so that everyone can abide by the dining system.

Seven, save procurement costs and reduce waste.

My idea is that raw materials should be purchased at a fixed point, signed an agreement and delivered by telephone, so that in case of urgent need, there is no hurry. Fixed-point procurement can also reduce costs, avoid bargaining and strictly enforce market conditions.

Leaders, if I succeed in the competition, I will work hard to let everyone feel the new changes in the management of our canteen. Thank you!

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