Canteen work summary

Inadvertently, a period of work has ended. Looking back on the work during this period, there must be many hardships and hardships. Let us summarize it and record it in the work summary. So how to write a new way of working summary? The following is a summary of canteen work that I collected and compiled (generally 6 articles). It is for reference only. I hope it can help everyone. Canteen Work Summary 1

The busy and fulfilling XX year has passed. Looking back on XX, under the care and guidance of Director Mo, Chef Lin, and other leaders, and with the help and support of each brother department, the noodles were The room has successfully completed the work tasks of XX and has been well received by guests and hotel leaders. I would like to thank the director and every colleague here very much. Looking back at the good aspects of the pastry room in XX, there are 5 points:

1. In the group’s technical competition in July, the pastry project ranked among the top three.

2. In September, I started to be responsible for the pastry room. At the same time, I also trained the VIPs in the pastry room on how to decorate and plate their food. At the same time, there was a competition three days later. It allows everyone to have a kind of pressure to promote their self-motivation while comparing with each other. For the sake of fairness, our chef Lin was also invited to participate in the competition. The results of the competition were really good. The first place was awarded points and encouragement to Chen Jie, and the second place was It’s Yang Hongli. Generally speaking, everyone has done very well. Through the rules of the game, everyone has improved invisibly.

3. With the efforts of all of us, the innovative snacks are well received by the guests every month. In November, in order to make reasonable use of pine pollen, the pastry house also made a pine flower strawberry. It is also something that guests like to eat very much.

4. In order to improve the overall technology of our pastry room, under the suggestion of Master Wang, we used the activity funds issued by the hotel to purchase relevant professional pastry books for everyone.

5. The pastry room is a famous stall in the restaurant on the first floor for every festival, such as the fifteenth day of the first lunar month, the Dragon Boat Festival, and the winter solstice. Desserts representing the festival are made on site, allowing guests to feel the festive atmosphere.

6. In November, Yang Min and Chen Jie participated in the Junli Cup in this city. Yang Min won the second place in pastry and the title of technical expert, and Chen Jie also won the gold medal in sculpture.

There are three shortcomings in xx

1. The breakfast product, the buns are small in shape and taste bad, the corn is hard, the fried dough sticks have a bad taste, and the insulation is not timely enough. , which has been continuously improved and adjusted in daily work.

2. I used quick-acting steamed dumplings at work, and the sea cucumber buns were not big enough, and the hanging stove biscuits were not thick enough and did not open an opening for customers to use. However, under the constant supervision and guidance of the director, Under the guidance, we continued to improve and adjust, and finally received high praise from guests.

3. The countertop sanitation was not good enough or timely enough when the products were produced, and the refrigerator sanitation needs to be improved in the future.

Plan for xx

1. Be a good assistant to the supervisor and lead the team members to complete various tasks assigned by superiors according to quality and quantity.

2. Strengthen hygiene management of refrigerators and work surfaces.

3. Pay more attention to the products and samples for special guests and VIP guests.

4. Make monthly training plans and innovative snacks.

5. Pay more attention to guests’ feedback on dim sum and continue to follow up and improve.

6. Plan in advance the snacks and participants for the group's technical competition.

In the new year and new goals, all employees of the Pastry House will definitely live up to the leadership’s expectations of the team and do our best to create better results. Canteen Work Summary 2

Logistics work is the basis for kindergarten management and education. With the care and support of the kindergarten leaders and the active cooperation of the teachers, the kindergarten and the environment have improved on the original basis. There has been a greater improvement.

This semester is guided by the important thought of "Three Represents", conscientiously implement the "Guidance Outline for Kindergarten Education", do a good job in logistics work, ensure supply, ensure clear responsibilities, divide labor among people, and effectively do a good job in health care, financial work, and canteen work , janitor work and greening management of the park environment, etc. Specific work

(1) Do a good job in property and financial management:

1. Adhere to the policy of diligence and thrift in running the kindergarten, make reasonable use of limited funds, and do practical things and good things for the kindergarten.

2. Carry out review, inspection and supervision of the school year’s budget and final accounts, and strictly enforce financial and economic systems.

3. Strict financial system, clear division of labor, all financial expenditures must be carried out under the unified arrangement of the principal, each invoice must be signed by the principal, and financial accounts will be reviewed once every semester.

4. The accountant insists on submitting settlement statements every month so that the principal can grasp the fund situation and arrange funds reasonably.

(2) Affairs work:

1. Promptly purchase and update teaching supplies, office supplies and teaching toys, and do a good job according to the characteristics of the park Teaching supplies and environmental layout materials for each class.

2. Do a good job in the maintenance of the kindergarten, regularly check large, medium and small toys, eliminate unsafe factors, and repair the doors, windows, glass, tap water, etc. of the kindergarten in a timely manner.

3. Do a good job in hygiene and health care in kindergartens, and frequently disinfect children's toys, quilts and dormitories. And keep records of disinfection. Teachers in each class must cooperate with the health teachers to do a good job.

4. Care about children’s lives and run a good canteen.

(1) Frequent in-depth inspections of the canteen are required, and strict implementation of the canteen work system and hygiene system is required to serve teachers and students wholeheartedly.

(2) Children should have hot dishes and hot rice for lunch every day, which should be nutritious, cheap and good-quality, so that children can be full and well-fed, so that parents can rest assured.

(3) Do a good job in supplying boiled water and make full use of the tea buckets in each class to allow children to drink water at any time.

(4) Do a good job in the sanitation of the canteen, separate raw and cooked food, eliminate all unhygienic factors, and cultivate good eating habits in children.

(3) Carry out garden construction and create a beautiful environment: manage flowers, trees, lawns, and orchards well.

1. During the growth period of the lawn, it is necessary to protect the lawn and allow it to grow well. At the same time, it is necessary to strengthen fertilization and increase some flowers and trees, so that it can be evergreen and fragrant all year round, and beautify the campus. Educate young children to care for every plant and tree in the kindergarten. There is no debris in the park, various toys are placed reasonably, and the indoor and outdoor activities are beautifully arranged to beautify, green, purify, and full of childlike interest.

2. Strengthen the hygienic environment management of kindergartens. There is a division of labor inside and outside the entire campus, and each activity room is under the responsibility of the head teacher, who has to do a small sweep a day and a big sweep a week to ensure it is neat and clean, the windows are clear and clean, and there is no paper scraps, no phlegm stains, no debris indoors and outdoors, and all kinds of Utensils are placed neatly and the cleaning area is free of weeds. Canteen Work Summary 3

The canteen work has always been based on the basic view that the quality of food hygiene is directly related to everyone's life safety and health, and efforts have been made to improve the physical quality of the dining staff in the agency. Comply with the requirements of the Health Supervision Office on canteen hygiene work, conscientiously implement the Food Hygiene Law, further standardize food hygiene management work, and ensure food hygiene and safety of diners. The work is now summarized as follows:

1. Establish the idea of ????serving the agency wholeheartedly, and improve the consciousness of employees to love their jobs and work hard

We always serve the cadres and employees of the agency throughout In all aspects of canteen work; educate employees to firmly establish service awareness, further strengthen service concepts, and further improve employees' service awareness. In order to provide healthy meals for government cadres and employees, chefs communicate with each other, learn from each other, and learn from each other's strengths; let chefs and noodle chefs go to outside catering units to taste breakfast of different flavors of dishes.

Through learning, most employees in the canteen have developed a vigorous work enthusiasm, work responsibility, and work attitude have been improved, forming a good working atmosphere.

2. Pay attention to food, health and safety work, and strictly control the purchase of goods

In order to ensure the food safety of diners, ensure the quality of food hygiene, and eliminate hidden food hygiene risks. We organize our employees to study the Food Hygiene Law seriously and act in strict accordance with the Food Hygiene Law. In the work, we must strictly control the purchase channels, the inspection and acceptance of items into the warehouse, and the storage and storage of food. At the same time, all employees in the canteen are involved and supervised. In food procurement, we often go to the market to conduct surveys to understand the quality and market price of items to avoid arbitrary quotations by delivery units. During the acceptance inspection, we will resolutely boycott and return unqualified food, and we will not accept items with substandard quality. Water, electricity, and gas in the canteen are unsafe factors. We conduct inspections every day and solve problems in a timely manner. Even if the canteen cannot handle them, we report them to the leaders in charge in a timely manner. Therefore, there is no safety hazard in the canteen, and the dining order is stable.

3. Continuously improve the quality of food to reassure leaders and diners

In order to ensure that diners eat with confidence, happiness and comfort, we carefully formulate daily recipes. With years of practical experience and the preferences of diners, the recipes are constantly improved to match the nutrition of the three meals. We work hard on the taste and color of the food to ensure that each meal has four meat, four and a half meat, four vegetarian and one soup. Match. Try to add variety to your breakfast to give diners a choice. In particular, in addition to all the varieties provided in the lobby, the leader's restaurant also added stir-fried dishes and some refined breakfasts, which were well received by the leaders.

In short, the canteen has achieved some results in ensuring the logistics services of the agency, but there are also some areas that need improvement. We must further consider the needs of diners, continuously improve dining recipes, improve nutritional combinations, and introduce new dishes. At the same time, we must improve our working methods and care for our employees, so that the diners will be happy and leave satisfied. Canteen work summary 4

1. Increase safety management to ensure food hygiene and safety and fire safety

1. Food hygiene and safety are related to the health of teachers and students, and to the school To ensure the safety and stability of the canteen, preventing food poisoning is the top priority in the daily work of the canteen. Food poisoning is mainly prevented from four aspects:

First, strictly control procurement. Purchases of bulk items such as rice, noodles, oil, pork, and seasonings must require a certificate.

Second, strict processing: remove worms, mud, skin, and rotten leaves thoroughly, and stir-fry, steam, and deep-fried foods must be thoroughly cooked;

Third, strict Keep the environment hygienic. Administrators and students will inspect the hygiene inside and outside the cafeteria every day and make announcements in a timely manner. A thorough cleaning will be conducted every Friday at noon. In April, the cafeteria will be disinfected and riddled with flies and rats every day.

Fourth, resolutely put an end to selling leftovers. Especially the leftovers from overnight meals should be thrown away resolutely and food samples should be taken in time.

Each employee is required to take preventive measures very seriously from the attitude of being responsible for the school and the students. A strict reward and punishment system has been formulated, and safety responsibility letters have been signed at all levels, and they are strictly implemented in order to nip problems in the bud.

2. The cafeteria is a key fire prevention area in the school. Prevention is better than disaster relief. To prevent fires in the cafeteria, we mainly eliminate hidden dangers and control them from the following two aspects:

⑴ "Keep an eye on the frying pan" , this year a warning sign of "Keep the fire away from the person" was posted next to the kitchen stove.

The restaurant requires ventilation to be turned on when cooking.

⑵ Prevent short circuits in electrical equipment and regularly check all electrical circuits, fans and electric rods in the restaurant.

If there are any unsafe factors such as damage, exposure, shaking, etc., replace and reinforce them in time.

2. Stabilize the price of basic meals, ensure student stability, adjust the menu structure, strictly control costs, ensure reasonable profit margins, and ensure a stable workforce

In response to rising costs, we have adopted a A series of measures are taken to reduce costs, mainly including:

1. Stabilize the price of food from rising, and make small price reductions. For example: price reductions on eggs, steamed buns and other foods.

2. Appropriately adjust the meal structure. According to students’ feedback that our school has too few varieties, there are no less than eight kinds of dishes for lunch. There are obviously more varieties in the morning and evening. Stir-fried dishes are also added in the small canteen to ensure Rich students are well fed and poor students are well fed.

3. With reform as the driving force and system construction as the foundation, management will steadily advance towards scientific and refined management.

4. Hold canteen staff meetings every Monday to continuously strengthen service awareness and hygiene awareness.

5. Organize canteen owners to visit and study at other brother schools every month, reflect on and summarize the problems existing in the management and operation of our school canteen, and make improvements according to the actual situation.

6. Convene exchange meetings with student representatives and canteen owners every month to understand the opinions and suggestions of teachers and students in a timely manner, make rectifications immediately, resolve conflicts in a timely manner, and ensure that teachers and students eat safely and enjoy their meals.

7. Improve the dining environment and create restaurant culture. Make a meal price list, publish meal prices and types every day, post slogans and food and health knowledge, beautify the restaurant, and create a strong restaurant culture. Canteen work summary 5

"Food is the first priority for the people." Canteen management, as one of the key points of logistics work, how to activate internal vitality, improve the competition mechanism, improve labor efficiency, and better serve teachers and students, This is one of the goals that our logistics managers strive for. Summary of canteen logistics work. To this end, since the establishment of our school canteen, we have worked harder to explore new ways for the canteen. Over the years, we have basically formed our own management model. In order to better summarize experience and make up for shortcomings, I will make a brief review from the following aspects:

1. Focus on institutional establishment and promote organizational implementation:

1. Organizational setup and personnel management

(1) All members of the catering department shall be employed on an employment basis. At the beginning of the year, the school leadership team conducts a comprehensive assessment and selects the best candidates. Recruited personnel must obey management and work hard. If there are any violations of regulations or disciplines during the recruitment process, the catering department has the right to impose administrative and economic sanctions on them, up to and including dismissal midway.

(2) Establish and complete the organization and implementation of various rules and regulations, and conduct assessments and evaluations at the end of the year.

2. The canteen staff shall implement the annual physical examination system for the health of the canteen. If the physical condition is found to be poor, the method of temporary suspension of recuperation will be adopted and arrangements will be considered after the body has fully recovered; the canteen environmental sanitation shall be implemented on a weekly basis. Check the system, find problems, and point out corrections immediately.

3. Pay attention to the implementation of civility and politeness: We advocate civilized dining and polite service, and require the head teacher to educate students who eat in school on civilized dining. Moreover, every day when students eat, the leaders on duty are required to enter the restaurant. Inspections and on-duty teachers provide table reservation services to help solve students' specific dining problems.

2. Specific practices of canteen management:

(1) Strict management system and create civilized service.

The main job of the school is teaching, and the purpose of logistics management is to insist on serving teaching. As the top priority of logistics management, canteen management directly affects the normal development of school work. To this end, we have specially formulated a series of rules and regulations to ensure the normal development of canteen work.

1. Attendance system:

Do not change work and rest time at will

2. Labor management:

(1) Live in harmony and be polite Treat others well, avoid conflicts with dining staff, if the circumstances are serious, and make immediate improvements to the shortcomings of the current status quo.

Such as hygiene: I personally went to the kitchen and took the lead with them to thoroughly clean the ceiling, walls, stove, steamer, floor, and warehouse. Every time the cleaning is effective, the kitchen has been significantly improved.

3. Problems

With the development of the national economy, people’s living standards have also improved. At the same time, our only children have developed the bad habit of being spoiled. Mainly Manifested in:

1. Picky eaters and partial eclipses, leading to serious dishwashing;

2. Children have poor ability to live independently, and sometimes do not have enough to eat. phenomenon, causing parents to feel uneasy. Canteen Work Summary 6

Accompanying the main theme of "highlighting key points, overcoming difficulties, and striving to comprehensively improve the comprehensive economic benefit level and overall competitiveness of the city's xx industry", I have gone through an extremely extraordinary period. One year. Over the past year, under the leadership of the office and with the cooperation of all the comrades in the canteen, we have closely focused on the goal of making every employee satisfied with their meals, strengthened service awareness, improved service quality, and tried every means to ensure that all employees are fully committed to eliminating employees' worries. Invest in business sales work and work hard. The work situation in the past year is summarized as follows:

The canteen is the place where all employees of our xx company eat, and it is also the most sensitive place to diseases. In order to enable all employees to dine comfortably and safely, as the canteen As a staff member, I have the responsibility and obligation to do a good job in the sanitation of the canteen. Over the past year, I have always insisted on cleaning and disinfecting tableware in time, and always keeping the canteen floor clean. Because there are so many people, we have to eat in two groups every day. In order to ensure that the second group of diners have a good meal, I always clean up as quickly as possible. Clean the dining table and put on new tablecloths so that the second group of diners can dine in a clean and tidy environment.

I am responsible for serving meals in the canteen. After this year of work, I have been able to know what each employee likes to eat, what they don’t like to eat, and how much they can eat. When preparing meals, you will naturally know how to control the amount of food. This will not only satisfy the diners, but also avoid unnecessary waste.

At the same time, I am also the custodian of the canteen, responsible for keeping the oil, salt, sauce, vinegar, rice and other items in the canteen. Over the past year, I have always kept the custodial accounts clear, so that every collection and every payment is collected. Every one of them is reflected in the custody account and does not take any advantage of the public.

Of course, you can’t forget to study while working. From the first day I entered xx company, I have already felt the strong learning atmosphere here. 20xx is the first year of the province’s corporate culture construction. , as a member of the company, I have the responsibility and obligation to learn the spiritual essence of corporate culture construction. Through learning, I understand that the establishment of our canteen itself is a form of embodiment of our xxx corporate culture. I originally thought that I was just a small waiter in the cafeteria. Corporate culture and the rise and fall of the company seemed to have nothing to do with me. Through study, I found that my idea was wrong. Living in our big xx family, we Each member is only different in their division of labor, and there is no distinction between high and low. Dozens of people in the whole company are fed by my food. Only when they have eaten well can they have the energy to engage in operations and sales. So I should feel proud and proud to be a member of the canteen. If my past work can be recognized by everyone, then in the future work, I will work more actively and hard so that everyone can eat more delicious meals in a more comfortable environment. Work hard for the goal of "making various welfare undertakings better and making employees' mental outlook happier" as mentioned by Manager Zhang at the work meeting at the beginning of the year!