Responsibilities of canteen work

Responsibilities of the canteen 1 1, conscientiously implement the food safety law, establish professional ethics, seriously participate in study, strive to improve professional skills, and obey the distribution.

2, abide by the schedule, don't be late, leave early, don't absenteeism, strictly abide by national laws and regulations, abide by the rules and regulations of the canteen, do a good job.

3, working hours are not allowed to leave the post, it is forbidden to play, strictly abide by the operating procedures.

4. Pay attention to professional ethics, speak politely, don't talk loudly during work, and don't fight in the workplace. Comrades should strengthen unity and help each other.

5. Take good care of public property, be diligent and frugal, and do not waste food. Noodles and rice bags must be poured, cleaned and put into storage.

We should strengthen and maintain hygiene awareness, develop good hygiene habits, do a good job in canteen hygiene, environmental hygiene and personal hygiene, don't throw plastic bags casually, and put all discarded items into trash cans. Do a good job in the health work of your shared area. Restaurant staff always make sure the floors, tables and chairs of the restaurant are clean. Cook a meal, clean the environment once a week and keep it clean and tidy.

6. Work clothes and working caps must be worn at work. Canteen staff should wash their hands before work, wear clean work clothes and work caps, wash their hands after defecation, and do not wear slippers during work. Be on duty on the basis of health (keep the canteen clean inside and outside, wash work clothes frequently, cut nails frequently, have a haircut frequently, and women do not leave shawl hair).

7, staple food processing to meet the requirements of the processing quantity standard, not more and less, rice shall not be caught in cigarettes. Non-staple food processing should be free of insects, dirt, weeds and foreign bodies, and silk, diced, sliced and diced should meet the requirements. Pay attention to hygiene when cooking, drawing, serving and patting vegetables.

8. Constantly improve the service attitude, listen to the opinions of diners with an open mind, and strive to improve the service quality. When selling food at the window, be kind, proactive, warm and thoughtful, ask and answer questions on an equal footing, and report problems to the administrator in time.

9, familiar with the performance of various mechanical equipment tools, have a certain knowledge of electricity, can correctly grasp the usage, to ensure safe operation, no personal equipment accidents. Always learn the knowledge of safety and fire prevention to prevent fire accidents.

Job responsibilities of the canteen 1, mainly responsible for stir-frying the manager's meal and the staff's meal;

2. Stir-fry all the dishes 5 minutes before the meal and put them on the plate.

3. Wait for it and stir fry at any time.

4. Be responsible for the cleanliness, cleanness, sundries and water accumulation of the cooking area.

5. Take at least 10 minutes for each meal after Chinese food and dinner, understand the staff's opinions on the dishes, collect suggestions, report to the person in charge of the canteen in time for improvement, and improve the cooking skills in many ways.

6. Be responsible for the maintenance of cookware in the area under its jurisdiction. If the cooker is damaged, it should be reported to the person in charge of the canteen at the first time and repaired immediately.

7. Work under the specific leadership of the canteen supervisor, assist the canteen supervisor to make the weekly menu, constantly improve the cooking technology, increase the variety of dishes, and provide side dishes and soup.

8, pay attention to the good quality, do raw and cooked raw materials, finished products and semi-finished products are placed separately, guide the chef to clean and cut meat dishes, raw and cooked chopping boards should be strictly separated, cooked chopping boards should be cleaned after each meal, and disinfected before the next meal. Keep kitchen utensils and appliances such as stoves, shovels, spoons, buckets and pots clean. After the food is taken out of the cold storage, it must be cooked in a pot before it can be sold to prevent food poisoning.

9, the taste of vegetables should be light in spring and summer, rich in autumn and winter, pay attention to the color, aroma, taste, shape, salty and light, for green beans, vegetables, potatoes and vegetables must fly water, stir-fry and burn thoroughly to prevent food poisoning.

10, in the process of cooking, wash the pot after each dish is fried. After cooking, keep oil, sauce, seasoning and leftover meat in the cupboard or freezer, clean the cooker, fill the wok with water, and seal the stove and throttle to avoid wasting food and fuel.

1 1. Pay attention to personal and collective hygiene. dressing the, clean your apron regularly, without long hair and nails. Don't smoke or drink in the kitchen.

12, strengthen the sense of responsibility and work planning, accurately calculate the amount of materials, the price of dishes is reasonable, pay attention to take care of public property, take care of utensils, save diesel oil, water and electricity, and strive to reduce the cost of meals.

The third part of the responsibilities of the canteen is responsible for the procurement and supply of food and supplies in the canteen under the leadership of the school general affairs director and the person in charge of the canteen. Its main responsibilities are:

1, strengthen political and ideological study, and constantly improve the awareness of serving education and teaching and teachers and students; Study business knowledge hard and constantly improve service skills.

2, easy to store, commonly used materials for large quantities of centralized procurement.

3, the buyer should adhere to the principle of integrity, consciously resist unhealthy practices, the materials submitted must be the head of the canteen, the keeper and the buyer. Do a good job in contact with the keeper and chef, purchase strictly according to the plan and purchase in time. We must set the price before shopping, so as to achieve the same price as the goods. Purchase in time to ensure that the supplied shopping materials meet the requirements of food hygiene. It is strictly forbidden to purchase expired and rotten foods, and often purchase consumables and perishable foods to avoid waste caused by backlog.

4. Except for bulk materials, the canteen buyer has the right to refuse to buy materials provided by suppliers that are higher than the market price according to market conditions, and re-purchase them by himself. Bulk materials, such as rice, pasta, oil, meat, etc. Check and confirm with the staff of the General Affairs Department and the person in charge of the canteen on a regular basis. If the supplier changes, it shall be directly supplied by the supplier.

5. When buying food, you must ask the supplier for the relevant quarantine certificate or test sheet, and ask the supplier to sign it. If it is found that the food provided by the supplier does not meet the hygiene requirements, it shall purchase and be responsible for the safety within the scope of work responsibilities.

6, the buyer must strictly abide by the financial discipline, reimbursement should be detailed, clear, frugal, save money, keep abreast of market conditions, timely feedback information, to ensure the procurement of high quality and low price materials. If the purchased goods are of poor quality or expensive, the buyer is responsible for returning the goods or compensating the school for the losses.

7. The purchased goods shall be put into storage in time, and the storekeeper shall be informed of the inventory situation at any time. The buyer shall properly keep the petty cash and shall not misappropriate it to ensure the safe use of the petty cash. Do a good job in purchasing application, T reimbursement, work, and one loan and one settlement.

8. Complete other tasks assigned by the principal, general affairs director and canteen.

The responsibilities of the canteen 4 1. Responsible for the overall work of the canteen under the leadership of the director of the center, and organize the canteen staff to strictly implement the rules and regulations of the college, logistics center and catering service center.

2. Be responsible for the political study, business study and ideological and political work of the canteen staff, hold an evaluation meeting once a week, focus on the education of professional ethics, labor discipline, laws and regulations, safe production and civilized service, and strive to improve the management and service level of the canteen.

3. Carefully arrange the production and work of this canteen, arrange the daily menu, constantly increase the variety of colors, improve the food quality, implement scientific catering, rationally use and allocate technical force, and maintain the dining order in the canteen.

4. Strengthen technical training, and constantly improve cooking skills and service level.

5. Strengthen the use, storage and management of boiling tube machinery and cookers, and designate special personnel to use, maintain and manage cooking equipment. Strengthen safety education, standardize operation and ensure safe production.

6. Seriously implement the Food Hygiene Law, do a good job in food hygiene and environmental sanitation, prevent food poisoning, and earnestly do a good job in personal hygiene and environmental sanitation.

7. Be responsible for fire prevention, theft prevention, food poisoning prevention and other safety work of this department, and prohibit non-canteen personnel from entering the canteen operation area to prevent man-made poisoning and sabotage activities; Responsible for arranging the safety and security work of this canteen at ordinary times and holidays.

8. Strengthen food management and cost accounting, plug loopholes, eliminate waste, strive to reduce costs, improve food quality, and conscientiously do a good job in cost accounting such as month-end inventory.

9. Be responsible for the management of main and non-staple foods, low-value consumables and labor protection articles in this canteen, help and guide each operation group to do a good job in cost accounting, analyze the operation situation in time, conscientiously sum up and popularize advanced experience, and solve problems in operation in time.

10. Set an example, unite and lead the employees to abide by the law, be honest and selfless, be strict in management and have clear rewards and punishments, listen to the opinions of employees and consumers extensively, strengthen study, constantly improve their own quality and management level, and continuously improve economic and social benefits.

1 1. Complete other tasks assigned by the center.

The responsibilities of the canteen 5 1. Under the leadership of the General Affairs Department, be fully responsible for the management of the canteen and lead all the staff to complete the tasks assigned by their superiors.

2, make work plan and canteen rules and regulations, and check the implementation.

3, strictly abide by the rules and regulations of the school, canteen management, conscientiously do a good job in the ideological and political work of the staff, care about the life of the staff, strict management, fully mobilize the enthusiasm of the staff, and constantly improve the food quality and service level of the canteen.

4, responsible for the cost accounting of canteen food, reduce food costs and improve food quality; Expand service items and increase varieties and flavor characteristics; Enthusiastic and thoughtful service for diners as the fundamental purpose, and constantly promote the development of catering work.

5, establish and improve the canteen internal post responsibility system, the responsibility to the people's operation mechanism.

6. Do a good job in the management of food, environment and personal hygiene in the canteen, implement the "May 4th Hygiene System" and the "Food Hygiene Law", and disinfect common tableware every meal to prevent the occurrence of epidemic diseases and food poisoning incidents.

7. Hold regular meetings of all canteen staff and team leaders to study and discuss the work priorities of this canteen and make work plans. Regularly organize canteen staff to carry out business study and technical training. Constantly improve the professional and technical level of employees, and improve the rules and regulations of the canteen and improvement measures.

8, earnestly pay special attention to the safety education and public security fire control work in this canteen, regularly check the operation of electricity, fire, gas, machinery and equipment, clear job responsibilities, find hidden dangers of accidents, take timely measures to rectify and put an end to all kinds of accidents.

9, strengthen the education and management of temporary workers in the canteen, regular business skills, safety training, pay attention to play and mobilize the enthusiasm of temporary workers.

10 according to the working conditions of the canteen, arrange the labor force reasonably, pay attention to the role of the team leader, and mobilize the enthusiasm of employees.

1 1, strictly abide by the financial system and do a good job of monthly settlement.

The responsibility of the canteen. In order to prevent food poisoning or other food-borne diseases in schools and ensure the health of teachers and students, this system is formulated in accordance with the Food Safety Law and the School Hygiene Regulations.

Two, the school implements the principal responsibility system, equipped with full-time (part-time) food hygiene management personnel.

Three, the canteen must obtain a health permit issued by the administrative department of health, to actively cooperate with and take the initiative to accept the health supervision of the health administrative department at the county level.

Four, the school canteen to establish health management rules and regulations and post responsibility system, and accept the supervision of all teachers and students.

Five, the canteen to establish strict safety precautions, it is strictly prohibited for non canteen staff to enter the school canteen food processing operation room and food raw material storage room, to prevent poisoning incidents, to ensure the health and safety of teachers and students dining.

Six, schools should strengthen food hygiene education for students, scientific guidance, discourage students from buying lunch boxes and food sold by unlicensed vendors, and do not eat suspicious food of unknown origin.

Seven, consciously accept the education departments at all levels of school food hygiene administration, food hygiene and safety management into the school's important agenda.

Eight, the development of canteen managers and employees training plan, and under the guidance of the administrative department of health regularly organize canteen managers and employees to carry out food hygiene knowledge, professional ethics and legal education and training.

Nine, in accordance with the relevant provisions of the Food Safety Law, strengthen the hygiene supervision of canteens and students' collective dining, focusing on the supervision and guidance of canteen procurement, storage, processing, sales and other important links that are easy to cause food poisoning or other food-borne diseases.

X the school shall establish an emergency response mechanism for emergencies such as food poisoning or food-borne diseases. After the occurrence of food poisoning or suspected food poisoning accident, the measures in the emergency plan shall be implemented.

Eleven, the school should establish and improve the reporting system of food poisoning or other food-borne diseases, food poisoning or suspected food poisoning accidents in a timely manner to the education and health administrative departments.

Twelve, the establishment of school food hygiene accountability system. Those responsible for food poisoning or other food-borne diseases due to violation of regulations, dereliction of duty and neglect of management, as well as those responsible for concealing the truth after causing food poisoning or other food-borne diseases, shall be dealt with severely in accordance with relevant regulations; Those who violate the regulations and cause major food poisoning incidents, especially if the circumstances are serious, shall be investigated for legal responsibility according to law.

Responsibilities of canteen 7 1. Do a good job in the procurement of food, vegetables, fruits, fuel and other items in the canteen, often go to the market to understand the price situation, and constantly explore experience and improve purchasing skills in the procurement.

2。 The purchase of bulk food raw materials must sign a supply agreement with the supplier after verifying the business license and qualification certificate, and the supplier can only buy after providing the quality certificate of the goods.

3。 Honest and honest, the goods you buy must be genuine, cheap, abundant and delicious.

4。 It is strictly forbidden to purchase moldy, deteriorated and shoddy food raw materials. Shopping invoices must be reimbursed regularly and settled clearly. It is strictly forbidden to eat kickbacks or embezzle and misappropriate advanced materials in procurement.

5。 In procurement, the purchaser must be responsible for the losses and accidents caused by dereliction of duty.

6。 Assist the director of the canteen to do a good job in the management of the canteen, cooperate with the daily work of the canteen, and conscientiously do a good job in cleaning and sanitation in the responsible area.

7。 In addition to completing his job, he should also actively complete other tasks assigned by the leaders.

Dining room job responsibilities 8 job responsibilities:

1, responsible for the operation and administration of the kitchen;

2. Carry out various tasks and work instructions issued by the catering manager;

3. Be responsible for making various work plans for the kitchen;

4. Be responsible for the production, quality and food cost of the kitchen;

5. When entering the kitchen, you must dress according to the regulations, wear a work hat, keep gfd clean and tidy, and go to work after washing your hands;

6. The waste water used in cooking and processing food in the kitchen must be removed in time.

Qualifications:

1, under 50 years old, can cook quickly, can cook at home, ensure hygiene and eat on time;

2, can bear hardships and stand hard work, be kind, take care of the overall situation, and have the spirit of bearing hardships and stand hard work;

3. Good health and nutrition awareness, good health and good cooking skills;

4. Understand and be familiar with the origin, specifications, quality and general purchase price of ingredients.

Responsibilities of canteen 9 1 Responsibilities of accounting in canteen

1. Set accounting subjects and establish accounting books according to accounting laws and regulations.

2, the preparation of accounting vouchers, be accurate.

3. Register subsidiary ledger, general ledger and debit card in time.

4. Prepare accounting statements on time to ensure that the accounts are consistent with the facts and the loans are balanced.

5, according to the accrual principle, accounting.

6, responsible for accounting matters related to the rice sales system, in accordance with the provisions of the settlement work.

7. Register restaurant funds, prepare and issue savings cards.

8, responsible for other accounting matters assigned by the leadership and temporary work.

2 canteen accounting responsibilities

First, implement the financial discipline and the school financial routine management system, and assist the person in charge of the canteen to manage the canteen work.

Two, responsible for the canteen accounts, budget, final accounts, accounting, settlement report.

Three, the monthly settlement of canteen sales, procurement, balance and inventory materials. Analyze the capital turnover, report it to the general affairs director or make it public in time, predict the market changes and put forward suggestions for improvement.

The fourth is to accept the supervision and audit of the higher authorities and the General Affairs Office, educate all canteen staff to strictly abide by financial discipline, strictly control tickets and materials, save coal and electricity, and report to the General Affairs Office.

Five, manage the canteen accounting vouchers, account books, statements, lists and related information and documents.

6. Publish the canteen accounts on time.

3 canteen cashier job responsibilities

1. Strictly implement the national cash management system, and have the right to reject IOUs, checks and unqualified invoices. Private individuals are not allowed to misappropriate public funds and keep all kinds of blank receipts and settlement vouchers.

Second, handle the cash receipt and payment business in time, publish the income and expenditure accounts every month, attend the plate shop once a month, make an account once a month, publish the profit and loss of the canteen food, and bind all the documents into a book at the end of each month and submit them to the host for accounting and filing.

Three, careful custody of cash, all kinds of securities, checks, seals, etc.

Four, responsible for the sale and custody of food tickets, water tickets, bath tickets, tea fees, processing fees, meals and other receivables.

Five, the recovery of good food tickets, water tickets, bath tickets, often contact with market institutions to conduct market research, to understand the situation of food procurement.

Six, participate in the canteen cost accounting, improve the quality of food, obey the business guidance of school administrative accounting.

4 Hospital canteen accounting responsibilities

First, under the leadership of the food section chief and the financial section chief, responsible for the accounting and accounting supervision of the hospital canteen.

Second, strictly abide by and maintain financial discipline, do a good job in the accounts of hospital canteens, and ensure that the accounts are set reasonably, and the subject accounting is appropriate, correct, timely and complete.

Three, accounting should be based on the original documents with complete procedures and compliance with the provisions, so that the accounting quantity, price, amount, case and content are true.

Four, strengthen the canteen, canteen food costs (including direct costs and indirect costs) accounting, timely calculation of food profits and losses, prepare and report the canteen fund balance sheet and canteen fund income statement.

Five, the preparation of financial statements on schedule, in order to correctly, timely and comprehensively reflect the changes in food economic activities and management accounts and other property and funds.

Six, all accounting files, including original vouchers, accounting vouchers, account books, statements and receipts, etc., must be properly kept for the relevant departments to consult.

Seven, actively complete other tasks assigned by the leadership.

5 the responsibility of the canteen host accountant

First, strictly implement the national financial discipline and the financial system stipulated by the school, carefully examine accounting vouchers, correctly prepare statements and submit them in time.

The second is to do a good job in the daily accounting of financial revenue and expenditure in the canteen, so that the procedures are complete, the accounts are unified, the accounts and certificates are consistent, and no mistakes are made.

Third, in conjunction with the person in charge of the canteen, do a good job in the cost accounting of the canteen, purchase food, vegetables, spices, dried vegetables and other northern and southern goods, pay attention to high quality and low price, carefully plan, operate with integrity, reduce waste and improve food quality.

Four, strengthen the supervision and guidance of the cashier's work, find problems, timely correct or report.

Five, cooperate with the cashier accountant to do a good job in the settlement of students' meals every month, so as to make more refunds and less supplements, and the procedures are clear.

Six, do a good job of bills, statements, vouchers and accounting files.

Responsibilities of canteen 10 1 canteen accountant works under the guidance and support of central accountant and canteen manager.

2. Earnestly implement the canteen accounting system stipulated by the catering service center, earnestly perform the responsibilities of this position, and be dedicated, responsible, meticulous and accurate in accounting work.

3. Every day, the canteen accountant will timely collect the materials sent from the warehouse that day, the expenses and gas consumption of the items directly entering the canteen for inspection, plus the converted amount of kitchen leftovers yesterday, MINUS the converted amount of kitchen leftovers carefully counted after three meals that day to calculate the total production cost of that day.

4. After three meals a day, the canteen accountant will summarize the total operating income of the day, including microcomputer rice sales turnover, cash receipts and meals receivable, subtract the total production cost of the day, calculate the surplus and indirect cost ratio of the day, sign the daily accounting form and report it to the canteen manager and accountant.

5. At the end of each month, carefully summarize the production expenses and operating income of this month; Summarize the converted amount of all kitchen surplus materials after inventory; And included in the kitchen surplus at the end of last month; Accurately calculate the monthly surplus amount and indirect cost ratio, then sign it and report it to the center finance and canteen manager.

6. At the end of each month, the production cost of the current month will be classified by varieties, and the consumption, quantity, unit price, amount and total cost of each staple food variety will be calculated, and reported to the center finance and canteen manager for cost analysis, and the center leader will improve the work in time.

7. Be responsible for publishing the prices of main and non-staple foods purchased from the market and entering the canteen every month.

8, complete other tasks assigned by the leadership.