Many articles on job responsibilities of school cooks

There are many job responsibilities of school cooks

Responsible for the purchase of daily items and food raw materials, and often take the initiative to contact the warehouse management, Chinese kitchen, and snack class to understand their requirements. Make a good ordering plan to prevent waste caused by blind purchasing or delays in purchasing. Cooks must establish the idea of ????serving employees wholeheartedly, pay attention to professional ethics, civilized service, have a kind attitude, be proactive and enthusiastic, treat others politely, love their jobs, and be serious and responsible. Make sure the cooked food is fragrant and delicious, the food is rationed, and everyone is treated equally. . I have compiled information on the job responsibilities of canteen cooks for everyone. You are welcome to refer to it for your reference.

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? Responsibility 1

1. Cooks must strictly abide by all the company's rules and regulations. Commit to and from get off work on time, stick to your job, obey organizational arrangements, ask for leave if necessary, and do not leave your job without permission.

2. Cooks must establish the idea of ??serving employees wholeheartedly, pay attention to professional ethics, provide civilized service, have a kind attitude, be proactive and enthusiastic, treat others politely, love their job, and be serious and responsible. Make sure the cooked food is fragrant and delicious, the food is rationed, and everyone is treated equally.

3. Cooks must hold a health certificate to work, and must have a physical examination once a year. They must meet the regulations before they can work.

4. Cooks must pay attention to personal hygiene, wash hands, wash hair, cut nails frequently, change and wash work clothes frequently, and wear work clothes and hats when working.

5. The cooks should have certain work experience and be keen on cooking. The meals should be scientifically prepared and cooked with coarse vegetables and fine ingredients to ensure that the meals are nutritious and taste pure.

6. The cooks should clean the canteen in time, clean the cooking utensils in time, the canteen catering equipment should be disinfected regularly, the tableware disinfection cabinet should be opened regularly, and the items should be placed neatly and orderly to ensure good ventilation in the canteen.

7. Cooks should properly keep dry and fresh food, prevent moldy and spoiled food from being put into the pot, and keep all meals cooked at each meal properly. Ensure the food safety of dining employees and prevent food poisoning accidents.

8. Raw and cooked foods should be stored separately and covered with mesh covers. Tools for making raw and cooked foods should be separated. Pay special attention to the preparation and storage management of cold dishes. Avoid mixing and storing food to prevent cross-infection.

9. The kitchen should be equipped with food waste buckets and dirt buckets. Food waste and dirt should be cleaned up on the day. If they need to be removed overnight, they should be covered and isolated.

10. Cleaning utensils should be stored centrally, and detergents and pesticides should be placed separately to prevent poisoning accidents.

11. Cooks must operate according to safety regulations when using electricity, gas, and water to prevent safety accidents.

12. The cooks must ensure that meals are served on time, and they must treat everyone equally when serving meals. They must not favor relatives and close friends. They must also prevent the outflow of food and materials in the canteen, and punish them if they are found guilty of theft.

13. Cooks should do "three checks" before leaving get off work, namely turning off the air source, turning off the power supply, and turning off the water source. And you must close the windows and lock the doors before leaving get off work. Doors and windows should be opened in time for ventilation after work to prevent safety accidents caused by liquefied gas leakage.

14. The main work area of ??the canteen is to prevent idlers from entering, and the cooks must clear away idlers who enter the canteen in a timely manner.

15. Responsible for formulating a week's recipes and providing details of pre-purchased foods. In principle, no changes shall be made to the recipes once they are determined. If changes are indeed necessary, the approval of the Food Management Committee must be obtained.

16. Cooks should continuously improve their cooking techniques and gradually improve their skills to meet the daily needs of dining employees.

17. The work must be planned, and changes in dining personnel must be kept abreast of at any time to prevent unnecessary waste caused by blind investment.

Responsibility 2

1. Organize all cooks to study politics and business seriously, establish the idea that the canteen serves education, and improve the political and professional qualities of the cooks.

2. Do a good job in canteen attendance, be responsible for inspecting and supervising the work execution of each position, and conduct morning inspections and daily assessments to improve the quality of canteen service and food.

3. Reasonably arrange and use the labor force, give full play to each person's labor skills, and continuously improve the canteen job responsibility system.

4. Improve canteen environmental sanitation and food hygiene to prevent food poisoning.

5. Strengthen the management of cooking and equipment in the canteen, ensure reasonable use, storage and daily maintenance, pay attention to safe operation, and improve the utilization rate of cooking equipment.

6. For the entire processing process in the canteen, it is necessary to reasonably arrange production and understand the food processing situation. Prevent blind cutting and food waste, plug loopholes, set reasonable prices, and grasp the current month's cost accounting and profit and loss status.

7. Coordinate interpersonal relationships, build unity, care for the canteen staff, do more work that is conducive to mobilizing everyone's enthusiasm, and create a good canteen working environment.

8. Understand the situation of the canteen, master the working rules of the canteen, be good at discovering problems in actual work, and deal with them promptly and correctly to ensure the smooth progress of the canteen work. Regarding major issues, you should report them to the General Affairs Office in a timely manner report.

9. Master various information, continuously introduce advanced scientific management methods and listen to opinions, and continuously improve canteen work, thereby improving the level of canteen management.

10. Seriously summarize the year-end canteen work and propose suggestions and measures for improving future canteen work. Responsibilities Three

1. Responsible for the overall work of the canteen, lead by example, work hard, mobilize the enthusiasm of the cooks, and do a good job in the canteen.

2. Hold regular business meetings to praise good people and good deeds, establish excellence, and do a good job in canteen safety.

3. Strictly implement the food hygiene system, earnestly implement food hygiene, environmental hygiene and personal hygiene in the canteen, check the quality of food purchased every day, deal with problems in a timely manner if problems are found, and strictly prevent food poisoning accidents. Do a small sweep a day and a big sweep a week.

4. Strictly control food purchase channels to ensure food quality and safety.

5. Pay close attention to the cleaning, disinfection, cleaning, purchase and maintenance of tableware, and practice economy and reduce expenses while ensuring hygiene and safety.

6. Responsible for the cost accounting of canteen food, ensuring reasonable prices and diverse varieties, frequently updating recipes to ensure that teachers and students are full, well-fed, and hygienic.

7. Establish a sense of ownership, educate canteen staff to save water, use electricity, and protect public property, so as to accumulate more funds for the collective.

8. Supervise employees to wear clean work clothes, caps, masks, and aprons when going to work, and to check personal hygiene regularly. Education staff should establish the idea of ????serving teachers and students wholeheartedly. Responsibilities 4

1. Check carefully and strictly control the goods to ensure that the purchase channels are legal and spoiled food does not enter the warehouse. If the receipt does not match the item, the receipt will not be signed.

2. Take good care of food and items carefully and responsibly to prevent rat bites, insects, and rot.

3. Carefully log in and out of food accounts to ensure that the accounts are consistent. It will not be issued if it does not comply with the procedures, and it will not be lent without approval.

4. Keep the magnetic cards and cash in the canteen well, make settlements and hand over cash in a timely manner.

5. Ensure food safety, do a good job in fire prevention, virus prevention, mildew prevention, anti-theft and other safety work, keep doors and locks at all times, and strictly enforce warehouse rules. Responsibilities 5

1. Closely contact the market and relevant supply departments, pay attention to market food and price information, strengthen planning, strictly control purchase channels, purchase cheap and fresh food and vegetables, and do everything possible to protect the canteen Lowest price supply.

2. Do not buy spoiled, moldy, insect-eaten, expired or other substandard food.

3. Earnestly implement the relevant regulations on clean government and consciously abide by the acceptance inspection system. If you find that the purchased food or vegetables are missing or rotten and spoiled, you should return the goods in time to ensure that the bills and food are consistent.

4. Cash, checks and invoices must be settled in a timely manner, financial procedures must be complete, documents must be legal, funds are earmarked, and diversion of public funds is strictly prohibited. Responsibilities 6

1. Establish the idea of ??serving teachers and students wholeheartedly.

2. Sales prices must be clearly marked, food consumption must be recorded every day, and food materials must be recorded. Make the rice hot and the dishes fresh and delicious. Achieve cost accounting balance of revenue and expenditure, with slight savings.

3. Strictly implement the relevant regulations on canteen hygiene and ensure food, tableware, environment and personal hygiene. The food should be clean, the tableware should be washed after each meal, the tableware should be kept disinfected and clean, and stacked neatly. The rice steaming area should be kept clean and sanitary. The staple food warehouse should be cleaned frequently to prevent food poisoning and save water, electricity, oil and grain.

Fourth, we must serve the command of the Secretary General, abide by various systems such as commuting and getting off work, unite with each other, and divide work regardless of family.

5. We must promote civilized service, be enthusiastic, patient, sincere, and fair and reasonable when selling meals.

6. Have a health certificate when taking up the job, pay attention to personal hygiene, wash hands frequently, cut nails frequently, get haircuts frequently, change clothes frequently, and pay attention to personal appearance Responsibilities 7

1. Strictly implement the "Food Health Law" and comply with the health management system.

2. Operate in accordance with standardized operating procedures.

3. Check the freshness of food ingredients before cooking, and do not use food that is rotten, rotten, dirty, insect-infested or prohibited by the Food Hygiene Law.

4. When cooking, the dishes should be cooked thoroughly according to the conditions of the dishes.

5. Responsibility for food hygiene and safety incidents that occur due to work errors will be investigated. Responsibilities 8

1. Organize your appearance, put on light makeup, arrive on time, do not be late or leave early, obey the leadership and instructions of the administrator, and complete work tasks seriously and quickly.

2. Before starting a meal, carefully clean the tables, chairs, restaurant, lay the restaurant table, and prepare various supplies to ensure normal use.

3. Stand according to the prescribed time, smile naturally on your face, and greet guests with a full spirit.

4. When serving meals, answer all questions. If you don’t know, answer the guests tactfully. If necessary, ask questions before answering. Do not neglect guests or behave in a manner that is arrogant, impetuous, anxious, and annoying.

5. Pay attention to all the conditions of the guests and the restaurant at all times during the meal, in order to achieve better collaborative services and satisfy the guests with high-quality services.

6. When guests are dining, the countertops should be cleaned in time, and soup bowls or other empty plates that are not in use at the dining table should be removed in time to keep the countertops clean.

7. Stick to your post, do not leave your post, and do not leave your post empty or unattended.

8. Before leaving get off work, check whether the lights, doors and windows in the work area are turned off, and whether the power supply is cut off to ensure safety. Please ask the person in charge for instructions before leaving work.

9. Employees should establish a good relationship with colleagues and help each other regardless of personal efforts, gains and losses.

10. Actively participate in training, continuously improve service skills, business quality and capabilities, form a good atmosphere of learning, helping, catching up and surpassing, familiarize yourself with service knowledge, and improve service skills and techniques.

11. Strictly abide by the commuting time and do not allow late arrival or early departure. If something happens, you must ask for leave from your leader.

12. Comply with the rules while on the job, and report problems to the leader in a timely manner.

13. During working hours, it is strictly prohibited to drink alcohol or perform other behaviors that seriously affect the performance of one's duties.

Responsibilities 9

1. Seriously run the canteen, strengthen food management, improve canteen and food hygiene, improve the financial management system, do a good job in warehouse storage, publish accounts regularly, and eliminate corruption and waste.

2. Procurement must strictly follow the recommendations of the Municipal Commission of Commerce and purchase food and raw materials from business units with valid licenses, and implement "consistent certification and quality" and intensive bidding. Procurement must be planned, careful budgeting, and increase the variety. Variety, food must be fresh, and an acceptance system must be established.

3. Staff must hold a "health certificate" before they can work. Strive to make large-pot dishes cooked in small pots that are suitable for people's tastes, and strive to have a full range of colors, flavors, and varieties, at low prices and good quality.

4. Food quality must be identified before cooking. Overnight dishes must be properly handled and cooked thoroughly.

5. The portions of staple food should be basically accurate and should be calculated regularly. Food prices should be calculated basically correctly. In case of special circumstances, teachers and students should be informed in advance.

6. Serve meals on time and treat all teachers and students equally, be patient, kind, and enthusiastic. Buy on a first come, first served basis. Make it as convenient as possible for the individual, oppose specialization, and be selfless and put others first. Already, don’t eat too much and occupy too much, don’t open the back door.

7. Clean and sanitary, the utensils for raw and cooked dishes must be clearly separated, and initial processing must be in place. The tableware must be washed, cleaned and disinfected.

8. Waiters must wear work clothes, work caps, and masks when working. The canteen must be cleaned every day and cleaned once a week.

9. Establish a morning health inspection system for employees, a daily inspection system for school canteens, and an acceptance system for cleaning and disinfection of school canteens after long holidays, and keep records.

10. Regular training and assessment of canteen hygiene knowledge for canteen employees every semester.

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