How to manage the kindergarten canteen well

Lead: Food is the most important thing for people, and it is more important to give children a nutritious diet. Their diet plays an important role in the overall work of kindergartens. When choosing a kindergarten for their children, many parents not only pay attention to the education, teaching, facilities and overall environment of the kindergarten, but also pay special attention to the children's meals.

How to manage the kindergarten canteen well

First, adhere to the system and control the purchase of vegetables.

Kindergarten children are small, with poor immunity and weak resistance. The choice of food needs to be careful. How can we strictly control the quality? First of all, you should ask the supplier mall or manufacturer for documents (business license, hygiene license, food inspection report), and check the name, address, production date, shelf life and so on. Small package food, and make records. You can't eat until you pass the inspection. But just focusing on these is not enough. It is also necessary to check with the senses, smell, see and touch (that is, smell with the nose, see with the eyes and touch with the hands) to see if the food is normal, and finally decide whether to give it to the children.

At ordinary times, we should also pay attention to news reports on diet, pay attention to the accumulation of common sense in life, learn scientific knowledge, constantly improve our own quality, improve our ability to distinguish, and put food safety first. In addition, warehouse management is also very important. Food should be eaten with it. Seasoning warehouse and grain warehouse should be stored separately, and there should be no backlog. It should be done in accordance with the post responsibilities of warehouse administrators, the food hygiene law and the requirements of epidemic prevention departments to ensure the safety of children's food.

Second, make good use of food expenses to ensure the quality of good meals.

Administrators should pay attention to children's daily meals and meals while doing their job well. The quantity of food should be appropriate, and the quality of food should be suitable for children's age characteristics, so that children can eat well, eat well, not waste, and make good use of limited food expenses. For example, one day, the children left a lot of steamed buns. I immediately checked it and thought, is the steamed bread too big? Is there less variety of steamed bread? Sure enough, it is found that steamed bread is easy to cause children's satiety when it is big, and less variety will reduce children's appetite.

The staff immediately adjusted the pasta. First of all, the size of steamed bread has shrunk by a quarter. Second, the pattern of pasta was updated in time, and flower rolls and crisp flowers were made, in which vegetable noodles, melon noodles and pumpkin noodles were added. The children's appetite increased greatly when they looked at the stale pasta. Now, every time it's time to eat, the children will take turns? Vegetable reporter? Introduce today's meals and understand that different meals have different nutrition; When parents pick up their children, they will look at the pictures of food on the bulletin board, and the children will be happy to tell their parents what kind of food they are eating today, and they can also name the food. Parents don't have to mention how happy they are.

Different chefs have their own characteristics in operation, so we should remind them of the matters that should be paid attention to in time. Take time out every day, go deep into the class in person, observe the children's dining situation on the spot, and find out the problems in the dining in time. Especially when introducing innovative dishes, we should first conduct small-scale experiments to see if children can accept them and like them. Reflect the good, in all classes in the park, at the same time, feedback the teachers' opinions and children's meals to the chef in time. Praise and encourage good achievements, and correct and improve deficiencies in time. This not only improves the quality of children's meals, but also mobilizes the enthusiasm of chefs for innovation.

Third, pay attention to the whole and control the amount of food.

The canteen manager should cooperate with the overall work of the whole park. Our garden has specific regulations on the formulation of formulas. The cookbook is made by the chef. After being reviewed by the doctor, the administrator should read it carefully to see if there is any problem with the operation of this week's cookbook. If there is any need to modify it, communicate with the doctor in time and modify it before the cookbook is released.

Then combined with the overall work situation in the park (such as get-together, picking, spring outing, half-day garden opening and other activities that need kitchen cooperation), according to the attendance of children last week, budget the food needed next week, and make a list for buyers to buy in time to ensure the normal operation of next week's work. In case of special weather, according to past experience, reduce the amount of food in time to avoid waste. The accountant takes stock every month, and the administrator should take stock of the statements in time, and arrange meals for next month according to the profit and loss of food expenses fed back by the accountant, so that the children's food expenses will not exceed 2%, reaching the national standard.

Fourth, strengthen communication and provide good services for parents.

Because the kitchen is a special type of work, there is no direct contact with parents, and outsiders are not allowed to enter casually, so there is little opportunity to show parents the operation process. This requires administrators to introduce their children's diet and all aspects of operation to parents through family committees and partner committees, and to solicit parents' opinions with an open mind.

Some parents gave us a lot of good suggestions, and we actively adopted them, enriching the variety of diets and improving some operation methods. We also use the time when parents are waiting to pick up their children from the garden every night to set up a small information desk to introduce their children's diet, nutritional value and precautions after leaving the garden. Sometimes parents ask about some special dishes in our kindergarten, so we let the backbone of the kitchen and technical experts introduce them to parents and patiently answer their questions. You can also use the canteen publicity window to introduce suggested recipes on Saturday and Sunday for parents' reference. Some foods that are not suitable for collective consumption, let children supplement at home (such as grapes, cherries, river fish, etc.). ), so that children can get comprehensive nutrition. These practices have been welcomed by parents, and the satisfaction rate of parents has been continuously improved.

Five, continuous learning, improve skills

Kindergarten canteen administrators should have certain knowledge of children's diet and cooking skills. Nowadays, with the continuous improvement of people's living standards, diet has become a culture and a fashion, integrating science, nutrition, aesthetics, art and enjoyment.

Only when managers have certain dietary knowledge can they drive team members to innovate and improve constantly; With cooking skills, it can be replenished in time under the special situation of shortage of personnel, so that all aspects of the kitchen are not affected and all the work is successfully completed. Managers should be enthusiastic about their work, set an example in all aspects, influence and drive team members, discover their bright spots and encourage them to innovate constantly. In this way, the quality of children's diet can be continuously improved and the kitchen work will have a new situation.

In a word, as a canteen manager, with my awareness in place, strong management and advanced service, I have made the canteen work in kindergartens develop along a more perfect and standardized track and promoted the development of kindergartens more effectively.