Three summaries of personal work of canteen staff

A busy semester has passed, and the canteen, as the top priority in logistics work, is naturally indispensable. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. Because * * * should pay more attention to the diet of employees, in order to ensure the physical and mental health of each teacher and student, the canteen work during this period is summarized as follows:

First, show certificates to eliminate potential safety hazards.

As a collective canteen, strict implementation of food hygiene and safety is a major event related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen, and clean the kitchen once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.

Second, strengthen software management.

At the beginning of the semester, the canteen * * * and the staff studied the Food Hygiene Law of People's Republic of China (PRC) together to improve the ideological understanding of each staff. This semester, ten rules and regulations (such as the system of asking for certificates) were formulated and put on the wall, especially the flow chart of food poisoning report (on the wall) and the food poisoning prevention plan were improved, so as to ensure the safety norms of school canteens from the system. Regularly train canteen staff in laws, regulations and work norms, and run school collective canteens well based on laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up to strictly control all kinds of main ingredients and fundamentally eliminate food safety hazards.

The school attaches great importance to the internal management of the canteen and makes great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In food hygiene work, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention) and strictly control the "five customs" in procurement work, that is, strictly control the purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.

Strengthen training and inspection to cultivate good hygiene awareness and habits of cooks. At the same time, strengthen the improvement of cooking skills. Earnestly do a good job in all kinds of accounts and related materials, so that the information is not lacking and the content is accurate and reliable; In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, and strive to be meticulous and foolproof.

Third, standardize operations and put them in place.

This semester, the school has formulated and improved various management systems, such as post responsibility system for all kinds of personnel and code of conduct for service personnel, and put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sales and tableware disinfection in the canteen, so as to achieve clear responsibilities, complete management system, level-by-level control, reasonable process and standardized operation. Adhere to the separation of raw and cooked, strict tableware disinfection and cleaning. Strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements. Strict and institutionalized health management, clear division of labor and clear responsibilities. In the daily management of employees, our system has added emotion, managed by our own actions and managed by guidance. Under constant instruction, employees can change from assigned work to self-assigned work.

Fourth, increase hardware investment.

In the management of the canteen, we deeply feel that the current situation of the hardware facilities and equipment in the canteen has not met the development requirements. Therefore, the school repaired the roof of the canteen this summer, which improved the dining environment of teachers and students. It also vacated the original sports room and installed air conditioning as the teacher canteen, which improved the dining environment of teachers; Due to the shortage in Chai Yuan, this year 10, we invested 6.5438+0.2 million yuan to buy four liquefied gas stoves and three 50kg liquefied gas cylinders, which not only reduced the labor intensity of the canteen staff, but also saved the fuel cost of the canteen.

Five, the implementation of fixed-point procurement system, put an end to security risks.

The safety work of the canteen mainly lies in the procurement, processing and storage of food, the cleaning and disinfection of tableware and the canteen staff themselves. The school's understanding of centralized procurement of raw materials, institutional measures, standardized procedures, oil, spices and rice in canteens has been further improved. Usually, under the principle of quality first and price second, meat is provided by qualified personnel. And adhere to the licensing system, obtain the food hygiene inspection certificate, laboratory test sheet, business license and related certificates, and accept them by special personnel, and earnestly do a good job in the inspection and acceptance of incoming goods. Food processing, storage, tableware cleaning and disinfection should be carried out in the post, with division of labor to people, clear responsibilities, timely records, and irregular inspections by the person in charge and the director. At the same time, strengthen the ideological education of canteen staff, strengthen the study of political theory, establish the idea of serving education and teachers and students, care about the life of canteen staff and solve their difficulties, so that they can work wholeheartedly for the canteen without selfish distractions. The canteen staff and related management personnel shall have a health check-up every academic year, hold a safety meeting once a month, and have a health check-up once a day, and receive necessary knowledge training, so as to make temporary checks at any time, maintain good personal hygiene, and wear uniform work clothes and work caps. Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and sense of responsibility of all faculty members, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school. There has never been any safety accident in the canteen, and the canteen work has been well received by superior leaders and health departments, maintaining the brand of "* * *" in Nanjing catering industry.

Problems in intransitive verbs

With the improvement of people's living standards, our only child has developed a bad habit of being spoiled, mainly in:

1, picky eaters, partial eclipse, leading to serious phenomenon of watering rice and vegetables;

2. Children's ability to live independently is poor, sometimes they don't have enough to eat and eat well, which causes parents' anxiety.

On the other hand, due to the lack of psychological research on primary school students, canteen staff often can't think what students think and treat each student correctly, which brings certain difficulties to canteen management. However, every job has its advantages and problems, but as long as we look at it in two, the difficulties will become handy. Therefore, I firmly believe that with the care and supervision of school leaders and the joint efforts of all canteen staff, our canteen will surely become more and more prosperous.

extreme

Time flies, the new year is coming, that is to say, I have taken over the work of canteen manager in vocational school for one year. As a collective canteen, the vocational school canteen undertakes the dining tasks of employees of the training department of the property branch, employees of Tianyi Company and other units, as well as employee training courses, meetings of small and medium-sized companies and company activities. Since I took over this job, with the care and support of the unit leaders and the efforts of all canteen staff, I have been pursuing high-quality dining service; High-quality dining environment, the pursuit of making every employee eat comfortably; Rest assured to eat; The goal of eating enough has achieved remarkable results. A year has passed, a new beginning and new challenges are coming. In order to better complete the staff dining task in 12, I summarized the achievements and shortcomings in 1 1.

Achievements in 20** years:

(1) re-established the canteen of the current vocational school after the handover with the canteen of the head office, which solved the problems such as unclear division of labor, personal work confusion, and decreased employee satisfaction with meals when the transferred employees just took over their new jobs.

(2) Hold regular meetings in the canteen to announce the details of responsibilities for the problems of insufficient dining service and dining dishes raised by employees.

(3) According to the instructions of the leaders, all employees are trained in food safety laws and regulations and industry standards.

(4) Grasp the purchase channels of the canteen, and strictly require the purchased items to have food hygiene licenses and inspection and quarantine certificates from relevant departments.

(5) Tableware used by employees should be disinfected and treated after meals; Food box; Cooking room; Assign a person to be responsible for the hygiene of the pastry room, clean the canteen regularly, and let all employees participate.

(6) Around the principle of "reducing cost and ensuring quality", save miscellaneous expenses on the premise that everyone is satisfied with eating delicious food. Lead all canteen staff to form a good habit of saving invitations and launch a water and electricity saving competition.

(7) Successfully complete the reception tasks of the company, including: the staff representative meeting of the property branch; Workers' Congress of Jian 'an Branch; Singing red and praising the party's style singing competition; Harmony Cup Cooking Competition; Recent () training courses for large and small employees.

(8) During the ordinary holiday-free period of the task-re-eating training class, arouse the working enthusiasm of all the staff in the canteen, complete the reception task and win the recognition of the training staff.

(9) In order to ensure the variety of canteen dishes after winter, employees are organized to pickle all kinds of pickles and reserve them in the storage period of autumn vegetables: white radish, Chinese cabbage, potatoes and carrots.

(10) Develop a sense of ownership in the canteen, so that employees can unite and help each other and help their colleagues on the premise of completing their personal work. The work efficiency is improved, and the working atmosphere of mutual understanding and assistance is enhanced.

Of course, there are still many shortcomings in my personal management, such as:

As for the question of outsiders entering the operation room, I have put up a "No Entry for Idle People" sign in the front and rear operation rooms, but it is still difficult to ban it.

Employees have been working without holidays for a long time, and their enthusiasm is not high in the task of receiving company training courses. At that time, the working time difference of employees was not adjusted in time.

One year's work is coming to an end in a hectic atmosphere, and my personal deficiencies in management need to be improved as soon as possible under the guidance of leaders. I will also actively learn the management knowledge of the catering industry, so that every employee in the canteen can give full play to his personal skills, and let the canteen staff realize the importance of loving their jobs, improving service level and improving food recognition faster and better.

Tisso

At the beginning of 20xx, according to the overall work plan of the hospital and in combination with the current economic development situation, the on-the-job dining subsidy standard of the staff in the hospital was raised, requiring the staff canteen to strengthen basic management, vigorously reform and actively innovate and develop, and emphasizing that the staff canteen, as a key logistics support department, must focus on the service work in the Olympic year, ensure food safety and health, and realize "three satisfactions".

With the care and help of the correct leaders in the institute, the direct leadership and strong support of the leaders of the administrative department, the care and help of leaders at all levels in the institute, the cooperation and help of all relevant departments, the understanding and support of all employees in the institute, and the joint efforts of all new and old employees in the staff canteen, we have successfully completed various production (work) tasks throughout the year, achieved good economic and social benefits, and accumulated more practical experience and a good material foundation for future services.

1. Completion of main work indicators for the whole year: (operating income, expenditure, personnel training, food safety and hygiene, others, etc.). ).

Second, rely on the leadership, rely on the backbone, mobilize employees, and promote reform and innovation through the whole chapter.

1. Since April of xx, a leading group with the team leader as the core has been established. According to the relevant rules and regulations of the institute and the specific situation of the staff canteen, the "Very Standardized Staff Code" (later published the "Staff Post Responsibility Letter") was formulated, and the nature, responsibilities and norms of work were defined. Organizationally, the service concept of seeking development through reform and survival through development has been established ideologically.

2. From April of xx, the leading group with the team leader as the core held a management meeting once a week, and every Friday, all employees went to work half an hour in advance to hold a study and life meeting, summarizing and arranging work, rewarding the superior and evaluating the inferior, introducing new products and demonstrating standardized services. The staff canteen established from the system has the determination and confidence to do a good job in logistics support with standardized service and high-quality service.

3. From April of xx, apply for computer equipment to keep abreast of market supply information, food hygiene and safety, new product promotion and other information. Make recipes and arrange production tasks every week. Each production group is required to launch no less than two new varieties every month, and provide night catering service synchronously according to the needs of night outpatient experts in the hospital, and constantly launch various flavor foods and seasonal snacks, which are well received by hospital staff and diners.

4. From April of xx, we began to contact manufacturers, and introduced various barbecue equipment and beverage filling equipment one after another, and placed them in the operating room and other relevant departments in time to facilitate frontline workers to drink delicious drinks and eat delicious food at any time.

5. Since April 5.xx, we have made great efforts to improve the canteen environment, readjust the layout, increase facilities and standardize the queuing order. With the joint efforts of the staff of the whole hospital, the long-standing problems have been effectively solved. Cough benzene? Argonne, are you a servant?

6, establish and improve the supervisor's regular follow-up system.

7. Establish and improve the registration system for bulk delivery of scheduled goods.

8. The most important link is that, with the support of hospital leaders and the strong cooperation of various departments, the renewal of dining cards for on-the-job employees in the hospital was successfully completed from August of xx, and more than 1400 unidentified dining cards were eliminated, which fundamentally guaranteed the dining benefits of hospital employees, obtained the benefits to the maximum extent, and implemented the care of hospital leaders for employees.

Third, improve the consciousness of all employees by humanized management according to law, give full play to everyone's enthusiasm to overcome difficulties, strive to ensure food safety and hygiene, and ensure the successful completion of major political activities such as welcoming the Olympic Games (Paralympic Games).

The continuous high temperature and high humidity weather since this summer is a great challenge to the catering service industry, especially in July, August and September, the temperature and humidity in the operation room often exceed the safety tolerance limit of some raw materials and finished products of people or main and non-staple foods. In addition, the operation room is narrow, the storage capacity is seriously insufficient, and it is easy to rot and deteriorate, which brings great difficulties to food safety production and staff work.

Under the direct leadership of the chief of the catering department, all employees should stick to their posts and do their jobs step by step. They should not only ensure the completion of daily production tasks, but also be busy delivering food and water to various departments and departments, especially after changing and adjusting the supply time of semi-finished products according to the requirements of the institute, the time between 16: 00 and 16: 50 every day is less than/kloc. As you can imagine, it is difficult to complete the supply of main and non-staple food from 8,000 yuan to10,000 yuan. However, despite sweating profusely, the staff still insisted on civilized reception, standardized service, responded to requests and did something, which relieved the worries of the staff, and the staff of the institute were more satisfied with it.

Fourth, leaders attach importance to it, the backbone is responsible, and all staff are mobilized, and efforts are made to create a new situation of scientific and reasonable nutrition and hygiene in catering services. The staff of the institute can't put it down, competing to taste it, and the demand is in short supply.

1. Under the personal leadership of the chief of the food and beverage department, each production team makes a monthly (weekly) supply plan for main and non-staple foods, and posts the variety and quantity of each food and beverage to each processing link, so that each staff member can see the specific requirements of the work at any time, such as more purposefulness, sequencing, priorities, etc., at a glance, which reduces the blindness of the work. At the same time, because the responsibility is implemented by individuals, the products processed in the past taste.

2. A large number of main and non-staple food products have been added, most of which were made by the chief of the catering department personally guiding employees or visiting other units, food supermarkets and other places to study and try, which greatly promoted the enthusiasm of employees to learn new knowledge, learn new skills, be brave in practice and try innovative products.

3. Overcoming the shortage of manpower and the narrow operation room, the service of stir-frying and single stir-frying was opened in time, but due to the limitation of restaurant area and personnel demand, diners could not get the dishes they ordered in a short time.

Five, the leadership is in command, the backbone checks, full participation, strengthen the cost accounting management of the staff canteen, actively resolve the unfavorable factors, and strive to do a good job in catering supply, while ensuring that the supply price remains stable, the economic income is stable, and the profit and loss standards meet the set range.

In order to quickly reverse the unfavorable factors such as the rising labor cost in the market supply price brought about by the changes in the economic development situation in recent years, from April of xx, several key units were organized to hold a meeting with suppliers and merchants (vendors) to sign supply and marketing contracts, effectively control the quality of main and non-staple food raw materials, and ensure the consistency of variety, quality and price. Supervisors are required to perform their duties, strictly control the barriers, find problems and solve them in time. In the second half of this year, the market supply situation is still tight. The prices of staple food and non-staple food raw materials have risen sharply, and the labor costs have continued to increase. They still maintain a good level of economic income and always ensure that the monthly income profit and loss standard does not exceed the prescribed scope.

Some problems and future ideas of intransitive verbs

1. Due to the demolition, some normal work of the staff canteen has been greatly affected, and many urgent matters can only be discussed. The staff also have more doubts about this, which may not be conducive to further improving the catering service.

2. In addition to providing technical training for the regular staff of the Institute, it seems that young foreign employees who have worked in the Institute for a long time, have certain organizational management ability and have been in charge of various groups should increase their training (training), increase investment, conduct targeted training, sign use contracts (agreements) to clarify their rights and responsibilities, give full play to their intelligence and make greater contributions to the future development of the Institute.

3. With the development of social and economic situation and the continuous improvement of people's living standards, the requirements of the staff of the institute for nutrition, hygiene, science and rationality of three meals a day will become higher and higher and more specific. As a large-scale internal catering supplier, the status and working nature of the staff canteen are becoming more and more indispensable, especially in maintaining the normal operation of the research institute in food safety and hygiene. Therefore, in addition to introducing necessary competition, we should also increase investment in staff canteens, update equipment and improve the working environment.

4. In view of the fact that some cooking machines and equipment in the staff canteen have been used for many years and are in disrepair, there are serious problems in environmental protection, safety and energy consumption that need to be updated. It is suggested that the leaders of the hospital make certain arrangements when coordinating the economic planning of the hospital next year.

In the past year, the staff in the canteen have made some achievements and accumulated a lot of experience in providing safety services for college employees. Looking forward to next year, the staff of the staff canteen are determined and confident, and will never live up to the expectations of the staff and the trust of the hospital leaders, strive to innovate, further improve the service, and strive to make greater contributions to the development of the hospital.