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How to write the work plan of the unit canteen

1. How to write the work plan of the unit canteen

1. We should continue to further strengthen the management of canteen work, strengthen skills training, and improve the business water temperature and service quality of canteen employees.

second, on the premise of doing a good job in the canteen. All canteen staff should actively participate in political study, constantly improve their consciousness of serving teachers and students, and be polite, civilized and enthusiastic.

third, strictly implement the food hygiene law, and the staff must hold health certificates to prevent health accidents.

4. Do a good job in food procurement, transportation, storage and sanitation. Never pre-purchase spoiled and rotten food to prevent food poisoning.

Fifth, do a good job in the hygiene of school canteens, and disinfect utensils every day, leaving them raw and cooked, so as to prevent contamination.

six, the food should be washed, and the rice should not be raw. Try to eat and cook now.

7. Food should be kept clean, fly prevention measures should be strengthened in summer, and heat preservation should be done in winter.

8. We must do a good job in purchasing all kinds of food such as grain, oil and vegetables, and do a good job in all kinds of inventory at the end of the month and related matters.

9. The procurement of all kinds of materials, food and vegetables should ensure the quality, the supply must be timely, and the purchase should be less frequent, and the price should be valued and the cost should be cost-effective.

1. correctly handle the working relationship between kitchen staff, and support each other, get along with each other and work together.

Xi. The purchased food must be checked and accepted by Zhang Huiming and Pu Jinghua. Only after it is qualified can it be submitted to the accountant for reimbursement.

12. The materials (tableware, cookers) and other materials needed for purchasing kitchens must be approved by the General Affairs Director before purchasing. The use of large funds should be approved by the headmaster.

XIII. Consciously do your job well, work hard, constantly improve the quality of meals, and ensure that there are no problems and accidents.

XIV. We should do a good job of cost-effective for all kinds of food to be cooked, including pasta, oil and salt, seasoning, vegetables and meat, so as to ensure the normal operation of the canteen economy.

15. Personal attention should be paid to: wear work clothes during working hours, do not receive visitors in the canteen, and smoking and other matters unrelated to work are strictly prohibited during working hours. Take a bath regularly. Haircut, do not leave too long nails. For the health areas distributed to individuals, it is necessary to keep them clean in time to ensure the cleanliness of drinking utensils, floors and warehouses. The squad leader will be responsible for the overall liquidation of the canteen on Friday, so that the canteen will always be clean, hygienic and orderly.

XVI. Take changing the method of newspaper service and improving service consciousness as the breakthrough point, and focus on improving the canteen diet and strengthening the quality of food, so as to grasp the truth.

XVII. Give full play to the functions of the Catering Committee, hold regular meetings, and listen to and feedback the information from teachers and students in time.

2. How to write the work plan of the unit canteen

First, advanced service:

Service is the bounden duty of logistics work, and advanced service is an inevitable requirement for our own work. As long as we have this condition, we can avoid omissions in our work and make our work rise to a higher level.

1. do a good job in the overall sanitation of the canteen and create a good dining environment for the majority of diners.

2. Do a good job in the relationship between teachers and students, understand their tastes and serve them delicious meals.

3. When problems are found, they should be solved in time, without hesitation or extravagance.

4. Clean the restaurant according to the hygiene standards, and always maintain good personal hygiene.

5. Always check the equipment in charge, make the dining table neat, the tablecloth clean and undamaged, and the tableware free of stains.

6. Make preparations before meals according to the task requirements.

7. Be active, enthusiastic, polite and provide excellent service to diners.

8. All canteen staff must improve their service meaning, treat teachers and students with the same enthusiasm as guests, do not work with emotions, do not swear words or speak ill of others, and stop working immediately if they find that they are obedient.

second, practise economy:

economy is the traditional virtue of the Chinese nation, and it is a working concept that all staff must have. Saving is one of the key points of canteen work, such as oil, water, electricity, steam, cleaning, disinfectant, cleaning balls, etc., which are regularly and quantitatively collected and kept by special personnel. And reasonable use of leftovers and leftovers that can be eaten again are fully heated and sold at a reduced price, which resolutely puts an end to unnecessary waste and improves the cost benefit.

1. Budget carefully, put an end to waste, reduce food costs and improve the utilization rate of raw materials.

2. Save water and electricity, take good care of tools and keep them properly after use.

3. No outflow of raw materials is allowed, and no affair or unkindness is allowed when selling rice.

Third, standardized management:

Standardized management is of great significance for the canteen to control the occurrence of food poisoning accidents well, the cost will not cause unnecessary waste, the work direction is clear, and the staff's working mood is stable.

1. The canteen supervisor should fully define the division of work for each post, stress primary and secondary, and focus on key points.

2. Nine prohibitions for restaurant staff.

(1) All restaurant staff are forbidden to take food out of the restaurant or give it to others.

(2) All restaurant staff are strictly forbidden to handle food at will, and those with retention value must be properly kept for other use. If a small amount of leftovers have no retained value, they must be reported to the supervisor for approval before disposal.

(3) You must arrive at your post five minutes before going to work every day. It is forbidden to leave your post or leave early.

(4) You must dress neatly during your on-the-job period, and it is forbidden to talk loudly about food.

(5) All purchased food raw materials must be classified and stored, and cross-contamination is strictly prohibited.

(6) The "Regulations on the Management of Food Processing and Production" must be seriously implemented in the process of food production.

(7) Resolutely put an end to the processing of questionable food raw materials and expired foods, and report to the supervisor for approval before handling.

(8) The equipment used should be cleaned and maintained regularly, and it is forbidden to borrow, misappropriate or take it for yourself.

(9) Workers are forbidden to enter the operation room again after work without permission.

3. Work instructions for canteen staff: In order to strengthen canteen management, strengthen safety measures, standardize safety management, effectively prevent food hygiene and safety accidents, make employees familiar with the essentials of overall canteen management, and help them to carry out their work correctly, normally, actively and orderly, the "Staff Instructions Manual" is specially formulated in accordance with the relevant regulations and the actual situation of our school, and we hope that everyone will earnestly implement it.

3. How to write the work plan of the unit canteen

1. Management of the dining environment

1. Hygiene of the dining room The kitchen is responsible for arranging the kitchen staff to clean and clean the floor, benches, facilities and appliances twice every afternoon and evening.

2. The kitchen is responsible for arranging the kitchen staff to clean the ceiling and walls of the restaurant once a month.

3. The Dining Management System will be established to restrict the order and hygiene of employees' dining, and the violators will be punished accordingly.

4. The security team will arrange a security guard on duty to control the discipline of employees' dining (including the order of queuing for food, checking the meal card, hygiene discipline in the dining process, etc.) every day, correct the disciplinary behavior and report the disciplinary punishment.

5. clearly mark the meal time, window and matters needing attention, etc. Later, a meal propaganda slogan will be posted to advocate healthy eating and civilized dining culture.

Second, the management of kitchen staff

1. According to the total number of people dining in the company at present, hire a cook with excellent skills, experience in kitchen management, professional ethics and honesty to be responsible for the arrangement, guidance, supervision and management of specific kitchen work; In addition, three kitchen workers who have kitchen work experience, can bear hardships and stand hard work, obey work arrangements, have a good personal hygiene image and are in good health are hired to assist the chefs in completing specific kitchen tasks.

2. All kitchen staff will be uniformly equipped with clothes and hats, and the management of work clothes will be strictly required, and the norms and requirements of kitchen hygiene operations will be strictly enforced.

3. The Kitchen Work Management System will be established to standardize and require the hygiene, safety, processes and standards of kitchen work.

4. Formulate the job responsibilities of the kitchen staff, define the obligations and responsibilities of the work, conduct monthly work assessment, supervise and reward the work at ordinary times, and strictly manage the daily work of the kitchen staff.

5. define the division of labor and cooperation, and arrange monthly education and training for kitchen staff on work guidance, professional ethics and teamwork.

3. Statistics and management of dining personnel in the canteen

1. Before 28th of each month, the personnel departments of the two factories will submit the list and number of dining personnel for the next month to the administrative department of Jinjuan, and issue a meal card stamped with the special seal according to the list, and submit it to the personnel departments of the two factories for distribution to the employees themselves before 3th.

2. All employees must use their own meal cards to be checked by the kitchen staff before they can have a meal. The kitchen staff has the right to refuse to cook rice for anyone without a meal card.

3. The personnel departments of the two factories must return the meal cards of the resigned employees or handle the meal cards for the new employees in time. The administrative department of Jinjuan will count the total number of people who actually eat every day according to the distribution of the meal cards, and make quantitative purchases of food according to the statistics of the total number of people who eat.

4. Allocation and procurement of food costs and control of expenses

1. The per capita daily cost of food for employees (including the labor cost of the kitchen) is RMB xx, with the per capita labor cost accounting for about xx, and the per capita food procurement cost is about xx (among which the per capita daily cost of food is estimated to be: about xx for rice, about xx for cooking oil, about xx for meat food, xx for vegetarian food and about xx for other condiments and non-staple food). )

2. The purchasing expenses are allocated and controlled by the person in charge of canteen management according to the market and the number of diners, so as to ensure the quantity and quality of food purchasing, and the financial department provides the classified statistical report of food expenses for the current month every month, so as to make more reasonable allocation and control of canteen expenses.

3. In principle, rice, cooking oil, seasonings, etc. shall be purchased by the person in charge of the canteen from a fixed supplier or in bulk, and the expenses shall be paid uniformly by the Finance Department, depending on the special circumstances.

4. The Finance Department regularly pays the canteen the purchasing expenses of human flesh and vegetarian food in one lump sum every Monday, and then the person in charge contacts the relevant suppliers to purchase and deliver the food according to the actual situation, or pays the responsible chef to buy in the market at the cost of 1-2 days. The responsible chef for market purchase should go to Jinjun Administration Department to check the account before the afternoon every day and submit it to the person in charge of canteen management for review.

5. The person in charge of canteen management shall go to the Finance Department every Monday to report all the purchasing expenses of the canteen last week, collect and sort out the statistical data of last month's expenses at the beginning of each month, and report it to the Logistics Management Committee for deliberation.

V. Acceptance of the quantity and quality of purchased food

1. All food in the canteen must be checked and accepted by the person in charge of the kitchen, the administrator of the administrative department of Jin Juan, the chef or the appointed inspector at the same time, and the receipt sheet can be issued before entering the warehouse for reimbursement.

2. All purchased foods must be counted in quantity, weighed and evaluated for quality before issuing an Acceptance Sheet for receipt. Those with insufficient quantity shall be deducted, and those with poor quality shall be returned or discounted as appropriate.

3. The Food Acceptance Standard will be formulated as the reference for food acceptance, and the acceptance personnel must carry out the acceptance according to the relevant acceptance standards.

4. The acceptance personnel who intentionally make things difficult or intentionally release water and engage in malpractices for personal gain will be punished and disqualified from re-acceptance. Those who are serious enough to abuse power for personal gain will be dismissed as appropriate.

VI. Storage and management of food

1. All rice, cooking oil, seasonings, dried vegetables and non-staple foods are put into the canteen food warehouse after acceptance. The person in charge of the canteen assigns Jin Juan's administrative staff to be responsible for the daily management of the food warehouse, and all the food must be taken out by the chef and put into the food warehouse account.

2. In principle, all foods should be padded with pads and not directly placed on the ground to prevent pests and rats.

3. Foods must be classified, partitioned and placed in layers according to the principle of three points, and the inventory and first-in-first-out distribution should be strictly controlled to keep the warehouse ventilated and dry, so as to prevent mixed deterioration, pollution, enzymes and rot of foods.

4. Every afternoon, the chef takes out all the food needed for the next day from the food warehouse administrator, and the rest must be truthfully reported. The administrator will reduce the corresponding distribution amount according to the actual situation, and strictly control the excessive food to stay in the kitchen to avoid deterioration or loss.

5. All fresh vegetables will be taken out as soon as they are signed. Meat products must be cleaned in time and kept fresh in the freezer or refrigerator. Water vegetables should not be piled up to prevent yellowing or rot.

6. Raw and cooked foods must be strictly stored separately, and the foods that have been prepared for distribution must be stamped.

VII. Precautions

1. The kitchen must be effectively managed.

(1) The floor, kitchen utensils, tables and cabinets in the kitchen must be cleaned regularly every day;

(2) All kitchen staff must wear work clothes and maintain personal hygiene according to the regulations;

(3) Formulating "Cooking Operation Management Standard" to ensure food safety, hygiene and quality;

(4) All food must be picked, washed, stored, cut, cooked, packed and divided in accordance with the Cooking Operation Management Standard, so as to ensure that employees can eat safe food;

2. Tableware, utensils, kitchen utensils, etc. used by employees must be strictly and effectively controlled.

(1) All tableware must undergo 1% three-level strict cleaning process (i.e. soaking, washing and rinsing) and high-temperature disinfection at 9℃ for at least 2 hours;

(2) Establish the Kitchen Equipment List of the canteen, add necessary kitchen equipment and make full use of it, and store it in a unified and proper way;

(3) If possible, all employees should undergo necessary physical examination every year to ensure that all people who use public tableware are free from infectious diseases and prevent the spread of internal infectious diseases;

3. The quality of canteen staff must be effectively improved and their work managed effectively.

(1) Improve the salary of kitchen staff appropriately, and hire regular chefs who are good at cooking and know the management of factory canteens to take charge of the daily work of the kitchen;

(2) The kitchen staff must undergo regular physical examination at intervals of no more than half a year (usually in March and September of each year), have good personal hygiene and public hygiene habits, and have good professional ethics and hard work;

(3) All kitchen staff must establish the working concept of "providing quality food and service for employees";

(4) Standardize the management of all kitchen staff, strengthen the requirements, guidance, inspection and supervision of their work, and establish a reward and punishment system for canteen staff;

4. The time of serving and the distribution of portions must be properly controlled.

(1) grasp the time of buying vegetables, copying vegetables and cooking soup in time to ensure that both groups of diners have fresh heat.