Kindergarten chef job responsibilities

Kindergarten chef job responsibilities

In the rapidly changing modern society, the frequency of use of job responsibilities is gradually increasing. Job responsibilities are a concrete job description, which can be classified into different categories. Position type category. There are many things to note when formulating job responsibilities. Are you sure you know how to write them down? The following are the job responsibilities of kindergarten chefs that I have carefully compiled. They are for reference only. I hope it can help everyone.

Kindergarten Chef Job Responsibilities 1

1. Love your job, establish the idea of ????serving all children, strive to improve service quality, and make nutritious and easy-to-digest food according to the physiological and age characteristics of children Meals suitable for young children to promote their health.

2. Frequently take the initiative to understand teachers’ and children’s feedback on food, and work hard to study business and improve cooking techniques to ensure that the color and flavor are complete, the rice is soft and hard, and the colors are diverse to stimulate children’s appetite and ensure Nutritional quality.

3. Strictly implement nutritional and hygienic requirements and ensure good food acceptance. Wash vegetables first and then cut them to ensure there is no sand, dust, or impurities. Sterilize tableware, cover cooked food, and store raw and cooked food. Separate and do not give any spoiled food to young children to prevent food poisoning. No cold dishes are served. If there is a safety accident caused by lax control, the cook will bear the corresponding responsibility.

4. Keep the kitchen clean and tidy. Do a small sweep every day and a big sweep every week. Kitchen utensils should be wiped clean regularly.

5. Pay attention to personal hygiene, do not spit, do not eat snacks, do not wear jewelry (such as rings) when working, wear work clothes and hats at work, and use soap after going to the toilet or doing dirty work Wash your hands and get regular physical exams.

6. Implement the recipe plan, insist on serving meals on time, do a good job of keeping food warm, distinguish between public and private matters, work together in unity, and continuously improve service attitude.

7. Start meals on time, ensure there is a sufficient supply of food without wasting it, and ensure that children are provided with an adequate supply of boiled water that is cool in summer and hot in winter.

8. Do a good job in safety work, prevent fire, poison, and theft, and avoid accidents.

9. Prevent outsiders and young children from entering the kitchen. After morning exercises, keep an eye on the children in the middle class who return to the classroom first. Kindergarten chef job responsibilities 2

1. Love your job and establish the idea of ??serving children, parents, employees, and teaching. Work hard on cooking techniques. Maintain good personal hygiene and keep work clothes clean.

2. Be able to take the initiative to understand the reactions of teachers and children to meals. Match meat and vegetables according to children's taste. The menu is not repeated every week, and the rice and noodles are well matched to increase the children's appetite and ensure that the children have sufficient nutrition.

3. According to the age characteristics of children, meat should be boiled and vegetables should be chopped finely. Provide meals and snacks on time according to children's schedule. Pay attention to keeping warm in winter and provide hot meals, hot meals, and hot snacks; provide warm meals in summer.

4. Raw and cooked kitchen utensils should be strictly separated and clearly marked. Cooked food utensils must be specially used and must be disinfected frequently with disinfectant. The kitchen should be cleaned at all times and kept clean.

5. Do a good job of disinfecting kitchen utensils, cooking utensils, etc. Keep the kitchen clean and hygienic. Small cleaning is done every day. The floor, stove, table, countertop, and pool must be washed and cleaned without grease or dirt. Weekend cleaning, drain clearing, all done by one person.

6. Strictly implement dietary hygiene requirements, do not allow children to eat overnight food, and strictly prohibit food poisoning accidents.

7. Love your garden as home and use gas, water and electricity sparingly with a master’s attitude. Kitchen staff and other teams must work together and cooperate with each other to do a good job in early childhood education together. Kindergarten Chef Job Responsibilities 3

1. Under the command of the restaurant leader, be responsible for processing and making various foods to ensure food quality;

2. Be considerate and courteous;

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3. Observe work and rest schedules, start meals on time, do not leave your post without permission, and do not leave or skip work.

4. Obey the distribution, make the food delicious according to the quality and quantity, and keep the quality and freshness;

5. Observe the safe operating procedures, use operating tools correctly, use raw materials rationally, and save Water, electricity, gas and other materials;

6. Strictly abide by the hotel's rules and regulations, improve kitchen and restaurant hygiene, and ensure that guests are not allowed to eat smelly food to prevent food poisoning;

7. Wear your work clothes neatly before going to work. Smoking is strictly prohibited in the kitchen, and no standard stoves are allowed;

8. Consciously abide by the hotel's rules and regulations, work hard to study business, and improve cooking skills. ;

9. Obey the supervisor’s instructions, maintain kitchen stoves and equipment, and assist employee restaurant waiters in preparing meals.

10. It is strictly forbidden to take things from the canteen home, and it is strictly forbidden to eat and drink at will in the canteen. Kindergarten Chef Job Responsibilities 4

1. Love your job, establish the idea of ????serving all children, strive to improve service quality, prepare nutritious, easy-to-digest meals suitable for children according to their physiological and age characteristics, and promote children's In good health.

2. Efforts should be made to improve cooking techniques, so as to achieve a complete color, flavor, and softness of rice, with a variety of colors and varieties, so as to stimulate children's appetite and ensure the quality of nutrition.

3. Strictly implement nutritional and hygienic requirements and ensure good food acceptance. Wash vegetables before cutting them to ensure that they are free of sand, dust and impurities. Disinfect tableware, cover cooked food, and separate raw and cooked food. Do not give rotten food to young children to prevent food poisoning.

4. Keep the kitchen clean and tidy. Do a small sweep every day and a big sweep every week. Kitchen utensils should be wiped clean regularly.

5. Pay attention to personal hygiene, wear work clothes and hats at work, wash your hands with soap after going to the toilet or doing dirty work, and conduct regular physical examinations.

6. Insist on opening meals on time, do a good job of keeping food warm, make a clear distinction between public and private matters, prohibit eating too much and occupying too much, work together in unity, and constantly improve service attitude.

7. Take precautions against fire, poison, and theft to avoid accidents. Kindergarten Chef Job Responsibilities 5

1. Love your job, establish the idea of ????serving all children, strive to improve service quality, prepare nutritious, easy-to-digest meals suitable for children according to their physiological and age characteristics, and promote children's health. In good health.

2. Strictly abide by work and rest schedules, have meals on time, and do not leave your post without permission, skip work, or leave work.

3. Work hard to study the business, improve cooking techniques, and achieve a complete color, flavor, softness and hardness of the rice, and a variety of colors and varieties to stimulate the appetite of young children and ensure the quality of nutrition.

4. Strictly implement nutritional and hygienic requirements, and ensure good food acceptance. Wash vegetables first and then cut them to ensure there is no sand, dust, or impurities. Disinfect tableware and dishes, cover cooked food, and cook raw and cooked food. Separate and do not give any spoiled food to young children to prevent food poisoning.

5. Keep the kitchen clean and tidy. Do a small sweep every day and a big sweep every week. Kitchen utensils should be wiped clean regularly.

6. Pay attention to personal hygiene, wear work clothes and hats at work, wash your hands with soap after going to the toilet or doing dirty work, and conduct regular physical examinations.

7. Implement the recipe plan, insist on opening meals on time, do a good job in keeping food warm, distinguish between public and private matters, work together in unity, and continuously improve service attitude.

8. Comply with safe operating procedures, use operating tools rationally, use raw materials rationally, save water, electricity, and coal, take good care of all kitchen equipment, ensure that it is not lost or damaged, and store it in an orderly manner.

9. Strictly abide by the "Food Hygiene Law" and various systems, improve kitchen and restaurant hygiene, pay attention to safety, pay attention to hygiene, and prevent food poisoning. Carry out work such as killing flies in the kitchen, strictly disinfect, strictly check and block pollution sources, and ensure safety and hygiene.

10. Non-school staff are strictly prohibited from eating in the kitchen, non-kitchen personnel are strictly prohibited from entering the kitchen, and students are strictly prohibited from entering the kitchen.

11. Raise safety awareness, strengthen the management of water, electricity and gas, conduct safety inspections, and eliminate all hidden dangers.

12. Do a good job in safety work, prevent fire, poison, and theft, and avoid accidents.

13. Keep food samples for 48 hours and record the observation results.

14. Comply with other relevant systems of the kindergarten and do other safety and health work.

Unit (Seal): xx

Person in charge (signature): xx

Person in charge (signature): xx

20xx August 19th Kindergarten Chef Job Responsibilities 6

1. Cooking staff should research and improve cooking techniques, and be meticulous in cutting and cooking according to the age characteristics of infants and young children. The recipes should not be repeated every week, and pay attention to the colors. The variety, color, aroma, taste and blending of various nutrients can increase children's appetite and ensure that children have adequate nutrition. In addition, attention should be paid to the combination of meat and vegetables, rice and noodles, and dry and dilute combinations.

2. Establishment Food acceptance system. When purchasing fresh food, pay attention to the quality and quantity of the meals. Keep the vitamins of vegetables. Wash them first and then cut them. They should not be overcooked and turn yellow. The quantity of meals should not be too much or too little. Do not eat more after every other meal. Supply.

3. Start meals on time to ensure that children are well fed.

4. Improve kitchen hygiene and prevent food poisoning, and do the following:

1. Cooks and childcare workers must wear work clothes when working. The work clothes must be kept clean. They must pay attention to personal hygiene and wash their hands before going to the stove and take off their work clothes before going to the toilet. Wash hands with soap after defecation, bathe frequently, get haircut frequently, change clothes frequently, cut nails frequently, and do not smoke during operation.

2. Do a good job in kitchen sanitation and keep the kitchen clean, tidy and dry at all times. If there is any debris, clean it in time. Clean the kitchen floor and dishcloth three times a week, every Monday A small sweep, a big sweep every month.

3. Kitchen utensils, knives, cutting boards, basins, and baskets should be kept separate from raw and cooked. Kitchen sinks, work surfaces, refrigerator handles, rags, etc. should be sanitized and disinfected daily. Daily utensils, tableware, etc. must be strictly disinfected. The water must be dried before disinfection before entering the disinfection cabinet. Regularly use detergent powder to wash tableware, tableware and pots. Each utensil must be placed in a fixed place and must not be dragged around at will. Any damage should be repaired promptly. The kitchen should be tidied up after get off work and the garbage should be taken out.

4． Wash meat, vegetables, melons and fruits carefully and carefully, and cut the vegetables into short and thin pieces to facilitate digestion and absorption by young children.

5． Share meals, wash hands with soap before snacks, disinfect the table, use soapy water or warm water on the table every day to keep the tabletop free of greasiness.

6． Do not cough into the food when cooking or dividing. You must wear a mask when talking. Pay attention to nutrition and hygiene during the cooking process. Cover each dish and soup after portioning. Delivered to each classroom before meals.

7. Store raw and cooked food separately, and keep kitchen utensils clean and hygienic.

8. There is no backlog of domestic waste and it is cleared every day.

9． Clean items in the refrigerator promptly to prevent deterioration.

10. Brush the pool regularly to ensure it is clear and free of blockages, dirt and debris.

11． Cooking staff should undergo a comprehensive physical examination once a year. Kindergarten Chef Job Responsibilities 7

(1) Prepare a variety of nutritious, delicious, diverse, and easy-to-digest meals according to the age characteristics of the children, including: the staple food must be of appropriate size for baking soda, and the rice must be soft and hard, and Nutritional requirements. The non-staple food should strive to improve the cooking technology, diversify the color, aroma and taste, and be rich in nutrition.

(2) Work with health care workers to formulate recipes for children, pay attention to economic and nutritional accounting, and take the initiative to improve the quality of meals; take the initiative to understand the opinions of parents, teachers, and children on meals, and continuously improve the work.

(3) According to the children’s daily routine, start meals on time and do a good job of keeping the meals warm and cooling.

(4) Strictly implement the "May 4th System" of canteen hygiene and the kitchen sanitation and disinfection system to ensure the cleanliness of children's food and tableware, eliminate the occurrence of gastrointestinal infectious diseases, and strictly prevent food poisoning.

(5) Disinfect towels and napkins on time.

(6) Assist the administrator to take good care of the food warehouse and vegetables, and pay attention to economy and safety.

(7) Keep kitchen utensils and utensils and use them with care and do not lose them.

(8) Pay attention to saving coal, water and electricity, and dispose of garbage in time.

2 Kindergarten chef job responsibilities

1. Master the day’s meal menu, understand the work tasks, and receive raw materials according to the procedures.

Be prepared for each meal.

2. Check the work before starting the meal, take responsibility, and report problems that cannot be solved in a timely manner.

3. During operation, strictly follow operating procedures, product specifications and standards, and pay attention to hygiene, safety inspections and economy.

4. Problems found during operation should be reported promptly:

1. Food quality does not meet the requirements;

2. The operation of the previous process does not meet the requirements;

3. There are abnormalities in the equipment being operated;

4. Insufficient tools or utensils;

5. Be prepared for children’s meals and must Meals are served on time.

6. Work out a nutritional diet for young children with a health care practitioner one week in advance.

7. Responsible for maintenance of operating equipment and cleaning and collection of tools.

8. Responsible for the collection of raw materials, cleaning of tools, environmental sanitation, and energy shut down after the work is completed.