Job responsibilities of the food industry

Job responsibilities of food industry (5 general articles)

In a progressive society, we are all directly or indirectly related to our job responsibilities. Clear job responsibilities can make employees understand and master job responsibilities, maximize labor management, scientifically allocate manpower, and make people do their best and match people with posts. How to formulate job responsibilities is appropriate? The following are my job responsibilities in the food industry (5 general remarks), which I collected. Welcome to study and reference, I hope it will help you.

Responsibilities of food industry 1 1. Do a good job in the registration of food quantity and quality, so as to be first in first out and perishable first used.

2, finalize the design packaging food according to the category, variety shelves piled up, listing marked food quality and purchase date.

3, bulk moldy food frequently turn frequently put, storage containers sealed.

4. Food and non-food shall not be mixed, but shall be stored with sterilized drugs and articles with strong smell.

5, warehouse often open the window ventilation, keep dry.

6. Check the refrigerator regularly and defrost regularly to keep the frost thin and full of gas.

7, often check the quality of food, found that food deterioration, mildew, insects and other timely treatment.

8. Do a good job of preventing insects such as rats, flies and cockroaches, and keep the warehouse clean and tidy indoors and outdoors.

9, inventory once a month with the canteen administrator, so that the account is unified.

Responsibilities of food industry 2 1. According to the consumption and inventory of non-fresh raw materials in the kitchen, put forward purchase orders. All purchased food raw materials must go through warehousing procedures, and be inspected and put into storage according to the effectively signed purchase order, which is attached to the warehouse receipt so as to be registered in the warehousing account accordingly. After the non-fresh raw materials are accepted and put into storage, they are responsible for the storage and distribution. When issuing, you need to fill in the outbound order for the relevant personnel to sign. Fresh raw materials must be checked and accepted with the chef, and at the same time, the outbound procedures should be handled, the outbound ledger should be registered, and the outbound order should be filled in.

2. At the end of each month, summarize the receipt and delivery documents, calculate the total inventory, and submit them to the accounting department for cost accounting and inventory, which shall be kept by the accounting department.

3. According to the quality standards set by the guild hall, check and accept all kinds of goods, and control the quality and price.

4, collect information, and gradually develop food raw material prices and quality standards.

5. When the goods arrive, check whether the bill of lading is consistent and whether the goods have gone through the purchase procedures.

6. Strictly measure and accept the invoice, and sign the invoice after it is qualified. The food whose quantity and quality do not meet the standard shall be rejected and reported to the accounting department in time.

7. Effectively manage the warehouse and pay attention to the hygiene standards, shelf life and quantity of the goods in stock. Maintain reasonable inventory, ensure timely supply, speed up commodity turnover, and avoid overstock and overdue deterioration, which will affect capital flow and cause waste.

8, strict delivery and picking system, adhere to the principle of first-in, first-out, no spoiled expired food, no weight deduction.

9. Check whether the signing procedures of the outbound order are complete. If the procedures are incomplete, it will not be delivered.

10, take good care of the warehouse keys, ensure the safety of the warehouse, keep the warehouse clean and hygienic, stack items scientifically, pay attention to ventilation and temperature, strengthen the inspection of perishable foods, and do a good job in fire prevention, theft prevention, moth prevention and rat bite prevention.

1 1. Be aware of all kinds of high consumption and normal demand of main and non-staple food raw materials, and respond in advance according to the inventory to prevent the goods from being delayed or out of stock.

12, regularly check all materials, obey the distribution, and finish the work assigned by the leaders on time.

13. The warehouse keeper is the first person responsible for warehouse safety. It is forbidden to store inflammable, explosive and toxic substances in the warehouse, and do a good job in fire prevention, theft prevention and mildew prevention. Personal belongings are not allowed in the warehouse.

14. All items in the warehouse are not allowed to be used privately, borrowed or sold without permission. The key of the warehouse is carried with you, and shall not be given to others for safekeeping or use without the approval of the leader.

15, stick to your post and be on call to ensure the smooth warehousing.

16, skillfully use fire-fighting facilities to put out the initial fire.

Food industry job responsibilities 3 job responsibilities:

1, responsible for the establishment, maintenance, expansion and sales management of end customers, and completing the sales target and product market expansion plan issued by the company;

2. Be responsible for establishing the sales network within the jurisdiction and expanding the product coverage of the company;

3. Make a good product sales plan, introduce products to customers and provide solutions;

4. Establish customer data files, track customer trends at any time, master customer information, and maintain good customer relations;

5. Track the implementation of the contract and be responsible for completing the payment target;

6. Participate in sales meetings or trainings organized by the company;

7. Complete other tasks assigned by superiors.

Requirements:

1, major in food, biology, chemistry, etc. Bachelor degree or above;

2. Optimistic and extroverted, good at communicating with people and good team spirit;

3. Responsible, careful, patient, excellent communication skills and affinity;

4, good professional ethics, abide by company discipline, strictly abide by company secrets;

5, studious, diligent, motivated and have good learning ability;

6. Active, self-disciplined, optimistic, self-motivated and able to work under pressure;

7. Have sales experience in dairy raw materials or food additives, and have a deep understanding of food ingredients and additives is preferred.

Job responsibilities in food industry 4 1. Organize and arrange the production in the workshop to ensure the smooth progress of production;

2. Organize the formulation, implementation and supervision of safety production, environmental protection and equipment use systems, and establish a standardized supervision and management system;

3. Do a good job in the basic management of production statistical accounting, manage all kinds of records, ledgers and statistical statements, and ensure the standardization of statistical accounting and the accuracy of statistical results; (Director Recruitment)

4. Supervise the daily management activities of each production department, organize regular meetings, find, analyze and solve problems in time, and ensure the smooth progress of production;

5. Carry out training in the production department to improve employees' work skills and efficiency, and evaluate the training results;

6. Pay special attention to safety production education, strengthen the control and implementation of safety production, carry out production in strict accordance with safety production laws and policies, and put an end to all kinds of hidden dangers and personal injury accidents.

7. Proficient in product technology, production technology, process control and quality inspection, familiar with the overall management process of each link of manufacturing, and able to continuously improve.

Job responsibilities in food industry 5 1. Under the leadership of the factory director, conscientiously implement the laws and policies on thermoelectric production, be responsible for production, technology, equipment, quality and safety management, and assist the factory director in charge of various production workshops and departments.

2. Organize the establishment and improvement of production rules and regulations, and formulate assessment management measures; Organize the preparation and revision of operation procedures, maintenance process procedures, scheduling procedures and technical specifications; Approve major technical schemes such as operation and maintenance.

3. Preside over the production scheduling meeting, coordinate and direct the work of various departments, adjudicate production problems, issue scheduling instructions, support the long-term value of production scheduling and command, organize and analyze production economic indicators, and ensure the completion of production tasks.

4, presided over the preparation of the annual production plan, technical transformation plan, "safety measures" and "countermeasures" plan, examination and approval of the unit overhaul plan, outsourcing project plan, and supervise the implementation of various plans.

5, pays special attention to the economic operation, energy saving and consumption reduction, equipment management, maintenance, engineering quality acceptance, etc.

6. Assist the factory director in charge of the work of the safety committee, preside over the safety meeting of the branch factory, listen to the work report, solve the problems in safety production, organize safety inspection and "safety month" activities, and urge the management of major hidden dangers. Lead and direct the handling of major accidents, organize accident investigation and analysis, and formulate preventive measures.

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