Self-evaluation of work in the cafeteria (General 5)

Whether in the study, work or life, we have had the experience of writing a self-evaluation, self-evaluation often reflects the individual's understanding of the self-worth of life and social values and attitudes. I believe that many people will find it difficult to write a self-evaluation, the following is my carefully organized self-evaluation in the cafeteria work (General 5), welcome to read, I hope you can enjoy.

Self-evaluation of the work in the cafeteria 1

Time passes so quickly, in a haze to the end of the year, I took over the cafeteria in the blink of an eye has been three months. As a canteen is naturally inseparable from the diet, food is an indispensable part of everyone's life, if we leave the food is impossible to survive, so as a unit of the canteen is also very important. As the administrator should be more for the workers' diet, to ensure that each colleague's physical and mental health and research, now I am on this period of time of the cafeteria work to the following evaluation:

First, as a group cafeteria, to strictly implement the whole food hygiene and safety is related to the health of each employee's major events. First of all, each cafeteria staff every year to carry out a physical examination before starting work, the physical examination of the unqualified person is not in the post. Secondly, from time to time, staff ideological education, implement the requirements of the Food Sanitation Law and so on. After learning, improve the staff in the work of service quality and awareness. Effectively do a good job of food hygiene in our canteen, tableware, "a wash, two rinse, three disinfection" work, the work table to do with the use of clear, weekly cleaning of the kitchen a big. If found that the work is not in place immediately pointed out, ordered to correct the timely in place. All staff can seriously do their jobs, clear responsibilities, each in his own way, obey the allocation, on call, to ensure the normal operation of the work of the staff.

Second, August is considered my formal takeover of the cafeteria. First of all, the inventory of goods in stock for the handover, every day I personally down to the kitchen and he (she) they work together, communication, the work of the cafeteria needs and shortcomings of a detailed understanding of the current status quo shortcomings and timely improvement. Such as health scenarios: due to the previous period of continuity of reception of several large-scale meetings and ceremonies, so that we are physically and mentally exhausted, not in a timely manner, thoroughly cleaned up the health, the placement of items is not neat, so that the leadership of the cafeteria has a dirty, messy, poor bad impression. In order to adjust the staff's mentality in time to change the current situation, I personally to the kitchen to take the lead and they together will be the ceiling, walls, stove, steamer, ground, and storage, etc., all carried out a major cleanup. This cleanup is effective, the kitchen has been significantly improved, a good working environment to change the leadership of the impression, adhere to is the key.

September is a busy month, received a line of the director of the center to study exchanges, the center to come and the whole staff dinner, etc., the size of the meal *** counted more than ten times. Timely, accurate, smooth completion of the meal reception work, to the leadership at all levels left a good impression. At the same time to ensure that the staff of the normal meal.

October is the harvest season, but also the fall of the food market season. In order to reduce the cost of the cafeteria, purchased a lot of winter vegetables, such as: radish, cabbage, potatoes, scallions, etc., and pickled cabbage and a variety of pickles. So that the staff can also eat a variety of food in winter. At the same time, in the leadership of the support we spent a week to build a winter storage cellar, which is favorable to ensure the storage of winter vegetables.

Third, it is also very important to keep the food in stock. More than forty people need to often go out to purchase a variety of food, such as: meat, vegetables, eggs, poultry, staple, side dishes and so on. I personally go to the purchase of strictly no "quarantine certificate", "food hygiene license" of the food are not purchased, stored for a long time, spoiled and tasteless are rejected, to prevent the occurrence of food poisoning events, and effectively ensure that every employee's health. During this period in my cafeteria dining personnel and employees did not occur any intestinal diseases and food poisoning accident.

In addition, I am also strict financial discipline, each purchase is always required to receive the refusal, timely accounting, to ensure that the funds earmarked for the purpose, do not spend indiscriminately, five days a checkout, ten days a reimbursement, holding the principle of thrift to achieve good value for money.

Due to my limited level, the management of the cafeteria is not proficient enough, there are a lot of work to do not enough. Such as: the first month on the loss of 505.86 yuan, the second month and a loss of 76.25 yuan. This also confirms my lack in the management of the cafeteria, I will increase my efforts in the next work on their own management and quality learning. At the same time, the procurement of food, goods loss control, to ensure that workers eat cheap and assured food.

In short, the work of the canteen is gradually stepping into the normalization, formalization, canteen staff are also increasing efforts to gradually constitute a love, dedication, pragmatism, dedication and cooperation of the team, *** with the development of the cause and silent dedication.

Self-evaluation of the work in the cafeteria 2

Time passes so quickly, in a haze of near the end of the year, in the blink of an eye I have been working in the cafeteria for a year and a half.

Looking back at each day in the past, I as a cook in the cafeteria, deep sense of responsibility, the heavy pressure of work. Because the quality of the work I am engaged in, it is likely to affect the physical and mental health of all workers, so in order to build on the strengths and avoid the shortcomings of the future work can be done better, I have a year's worth of work scenarios to evaluate the following.

First of all, I would like to thank the individual leaders of my work recognition and support, including in the work to me to point out the problem and put forward valuable advice, such as: vegetables salty, too oily. The color is heavy and so on. At the same time, I also quickly and y recognized the shortcomings of the work to give timely correction.

Secondly, I strictly abide by the work of the cafeteria health system, and seriously implement the health "five-four" system. Strict implementation of the "Food Sanitation Law" to prevent "disease enters by the mouth", to prevent food contamination and harmful substances to the diner's harm, to protect the health of the diner. At the same time, finished products are stored in "four segregation"; raw and cooked segregation; finished products and semi-finished products segregation; food and sundries, medicine segregation; food and natural ice segregation. Environmental hygiene adopts the "four" approach: set people, set things, set time, set quality, delineate and divide the work, and take responsibility; personal hygiene to achieve the "four": wash your hands and cut your nails; take a bath and cut your hair; wash your clothes and change your work clothes. Place food cabinets, shelves always adhere to clean, no mold, rodent stains. Every day regularly rinse the operating room stove and the ground, carefully wipe the restaurant floor and "bowl of dust", strictly ensure that the operating room floor, windows, doors, glass and the surrounding environmental health.

In this year, I try to learn culture, business, technical knowledge. On time to and from work. Observe labor discipline and all the rules and regulations of the canteen, and strive to complete my work. Work, obey the work deployment, care group property, do a good job of group and personal hygiene, to prevent food poisoning. In dietary cooking, I work strictly according to the food operating procedures to ensure safety and hygiene. To do the production of staple foods, in line with the quality requirements, uniform size, mastery of the fire. Side dishes to do picking, washing clean, cut vegetables carefully, staring block, silk clear. The vegetables are beautiful, colorful and nice, and the stir-fried vegetables are tasty and moderately salty. In the service, to achieve high quality, high efficiency, to the dining staff attitude and kind, speak and gas. Do not use foul language, do not curse, unity, good kitchen work.

At work I am diligent, conscientious, responsible, hard-working, enterprising to fulfill my job duties. Looking forward to the new year I will be more times the efforts and greater enthusiasm strictly under the guidance of the leadership to complete my work.

Self-evaluation of the work in the cafeteria 3

This semester my work appeared a new challenge, in this past period of time, thanks to the school leadership, grateful to the school training, from the beginning of this semester I embarked on the cafeteria supervisory positions, responsible for the cafeteria to carry out the implementation of the full range of work, this school year, the General Affairs Office of the Department of Food and Beverages of the work continue to adhere to the Lei, the principal of the "" service, standardization, efficiency, first-class". Service, standardization, high efficiency, first-class" principle, clear work ideas, strengthen the implementation of the duty system of each position, strengthen the infrastructure, strengthen job training, and advocate creativity to carry out the work. Continue in accordance with the principal's advanced school philosophy, to guide the cafeteria staff to develop a good habit of working hard, thinking hard, adjusting the mindset, accurate positioning, firmly establish the "service, standardization, high efficiency, first-class" service consciousness, and do our best to relieve teachers and students of the worries of the high standard of dietary hygiene, dietary quality, dietary safety, for the health of teachers and students is responsible for the school teaching and learning. Teachers and students are responsible for the health, for the school teaching management system, for the development of school services. Since the establishment of our school, has always been to extraordinary leapfrog development, the school cafeteria is responsible for the whole school teachers and students to supply meal security services of the heavy responsibility. It can be said that the cafeteria logistics management is one of the most closely related to the daily lives of teachers, students and staff departments.

After half a semester of work, under the guidance of the director, in all departments of the school leadership, teachers, colleagues' strong support and help me to closely cooperate with the director, the canteen's work into practice, with all the staff of the canteen, and continue to improve themselves, constantly evaluating the experience, and constantly improve their own qualities, so that this semester, the canteen's overall work has substantially improved, the canteen's overall work to a new level. The overall work of the cafeteria has been pushed to a new level, for the development of the school to provide a better logistical services to protect. From September when I took over the work of the cafeteria, I encountered a big challenge, because on September 1, the Rome campus, the new cafeteria in the middle school, to be deployed from my Everbright cafeteria more than a dozen of the old staff, due to a variety of reasons at the time it was very difficult to recruit, Everbright has always been in a shortage of people. State operation, this semester in the lack of personnel in the scenario, I have strengthened the canteen staff of professional ethics and ideological training and encouragement, the management of the canteen to take a one, old with new, skilled with the training of new hands. Let the canteen class leaders in the management of others at the same time to improve their own, their work is not standardized in a timely manner to point out the place, and put forward measures to improve, to guide them how to make the overall work to reach the norms and standards, I use every opportunity to help them until the end of the semester to recruit all the staff.

In terms of routine work, the direction of all staff clear "service, standardization, efficiency, first-class" this eight-point policy is the school leadership of the General Affairs Office of the work of the guidelines; I canteen organization of all staff to study the school's guidelines and policies, the school leadership of the advanced concepts of how to translate into practice, so that our work really reach the school's school to serve the school's work. work really reach the school teaching management system to serve the school, serving the whole school teachers and students, serving the community, play a good comprehensive benefit; after the weekly meeting, so that the staff's ideology constitutes, our work is engaged in education, not only to reflect the service, but also embodies the nurturing of people; not only to take the initiative to work, but also to work with heart; after this half semester's work clearly demonstrates the canteen staff spirit and work style, so that the total work has been effective progress. Starting from every Monday, we insisted on having morning meeting, solved and dealt with the staff's substandard places in time, evaluated yesterday's comprehensive work, arranged today's new work, and assessed and evaluated the staff's daily work, so as to make their work clear in a short period of time; so that the staff continuously improved and improved; the regular meeting at lunchtime on Fridays, evaluated the overall work of the canteen and arranged for next week's work, and arranged for the Employees of the week's work to evaluate, help employees from the work of thought, professional knowledge, skills, service attitude can be improved.

Self-evaluation of work in the cafeteria 4

For a long time, our school cafeteria work adhering to the "public welfare" "service" "security" principle, grasp the usual, heavy details, for the "do people satisfied with the school". "Do people satisfied with the school" play an important role. For school management to further improve our school cafeteria construction and management level, to protect the health of teachers, students and staff, our school according to the Hubei Provincial Department of Education "on the nine years of compulsory education in primary and secondary schools cafeteria financial management opinions", Shiyan City Bureau of Education "on the financial management of school cafeteria opinions" and other documents and the spirit of the "Food Sanitation Law" "School Health Regulations" and other laws and regulations. Now combined with the actual situation of our school cafeteria work to carry out a comprehensive, serious self-examination self-check is now the evaluation of the work of the scenario report as follows:

First, the leadership of the importance of careful planning

At the beginning of each semester, the school will be held in the cafeteria work conference, a clear responsibility and a specific division of labor, the establishment of a principal as the head of the school cafeteria work leadership group Coordination of all work, for each specific work to develop plans, clear responsibilities, so that the canteen comprehensive work institutionalization, standardization of the Logistics Department is responsible for the specific implementation, from personnel, transfer, equipment, procurement, storage, processing, sale of all management links, carried out in detail and pay close attention to the implementation of the canteen and regularly convene a special meeting of the canteen work, study the documents of the higher level, study the various phases, the implementation of the measures, the school leaders take turns each day to the Student cafeteria tour, in order to solve problems at any time, give timely guidance to improve immediately.

Second, to ensure effective supervision of health

Food safety and hygiene work is the top priority of the cafeteria work to ensure that no case of food poisoning occurs, the main measures taken are as follows:

1, the cafeteria are able to strictly implement the national "Food Sanitation Law", there are a variety of health and safety systems and measures and to achieve the inspection, records, emergency measures for prominent events. Records, there are prominent events emergency measures, staff can consciously according to the requirements of the duty, and operation of other health measures and regulations can be put in place.

2, procurement and acceptance work. Processing to do burned, boiled through good food, sampling work, strictly good food incoming customs.

3, after each meal, all tableware, utensils are high temperature steam sterilization, health and hygiene.

4, build a full range of safety and health systems and into, shipping tenders, inspection, acceptance, registration, signature system.

5, the establishment of mass supervision mechanism, so that everyone *** with the good food safety and hygiene, set up by the school union cadres, teachers' representatives, student representatives and other components of the dietary management will be held regularly to meet to supervise the meeting to the charges, cost and profit control, the quality of the meal, the structure of the expenditure as the focus of the exercise of supervision of the cafeteria, inspection and other functions.

Third, to ensure that meals are people-oriented

In order to safeguard the legitimate interests of teachers and students and physical and mental health, we adhere to the principle of "public welfare", in accordance with the "non-profit" requirements for the cafeteria. The cost of separate accounting to ensure that the daily operation of the cafeteria, financial balance as the goal, and reasonably determine the price of meals.

1, in accordance with the requirements of the school Logistics Department, regularly or irregularly organize staff to work on the canteen, to carry out inspections and assessments, in the assessment of food, food prices, quality and quantity as the focus.

2, due to rising food prices, the school to take part of the subsidized approach to ensure that students do not affect the quality of food due to price increases.

3, to ensure that the quantity and quality of meals, and strive to achieve a reasonable combination of meat and vegetables, varieties of rich and diverse, to meet the needs of students' physical health and growth.

4, the price of meals to implement the maximum price, to ensure that the final balance or loss control within 4% of the semester turnover.

Fourth, teachers and students **** build polite cafeteria

1, fully mobilize the student initiative, the contact with the students constitute a system of regular and irregular with the student catering, student representatives to talk, communication and listen to the views and do have feedback and measures to improve.

2, for families with financial difficulties to provide students with "love and nutritional food", to solve the worries to help them learn at ease.

3, the school every day in the dining arrangements for teachers to volunteer to lead, and dining management to urge students to eat politely, regular selection of "dining politeness class".

4, the cafeteria staff every year for physical examination and health training, according to the requirements of the licensed, enthusiastic service, polite language, so that the service procedures, standardized operation, usually aggressive with the initiative to understand the health administrative departments to monitor and guide.

5, the establishment of the cafeteria financial and menu public financial system, the implementation of a monthly financial implementation of a weekly menu.

Fifth, standardize the expenditure to improve the mechanism

I school cafeteria to implement the system of meals supplied to the students to collect food expenses in strict accordance with the provisions of the higher implementation of the beginning of the semester advance receipts, end of the month carry-over to confirm the income of meals, the end of the settlement method, more than refunded, less than make up for the end of each month, the cafeteria in the month to provide the number of meals, number of people eating, meal standards as the basis for in the advance receipts. Carry forward in the advance receipts to confirm the month's meal income in advance of the meal costs, our school to students and parents to announce the standard meal costs and the number of planned meals; the end of the semester to the number of actual meals and the beginning of the semester as the basis for the difference between the number of meals to the students settlement of meal costs to the students, the school will be settled regularly in the settlement order on the bulletin boards to the students and parents to announce the students to the canteen to eat the students monthly collection of the actual settlement.

Standardize the use of the cafeteria balance, only for the improvement of student meals and cafeteria facilities and equipment, and not for the school to issue staff benefits or otherwise transferred to the school for non-cafeteria business service expenditures.

Sixth, there are problems that need to be improved

Due to insufficient funding teachers, students dining environment needs to be improved.

In the cafeteria work self-evaluation 5

People to food for the day", for students out of the home, "food" than "live" seems more important. School is a special unit, students are a special consumer groups, school cafeteria management, student health and dietary safety issues related to students' health, related to the school's reputation, related to the improvement of teaching quality, related to the development of the school, related to social stability. Therefore, the management of the cafeteria, students are concerned, parents are concerned, the community is concerned, and the higher authorities are more concerned. Our school also so from the principal to all administrative leaders of the ideological importance of the work on the support, financial guarantee. 20xx year our school to high standards after the Wuxi City "A" level of management acceptance of the cafeteria. We are engaged in the cafeteria work of all staff, y responsible for the importance of work in place to recognize the responsibility, dedication, work initiative. The next head on the following points for a brief report:

First, the establishment of the cafeteria management network organization.

The school cafeteria by our General Affairs Office is fully responsible for a deputy director specializing in specific day-to-day work, the implementation of the Catering Management Committee of the quality of the cafeteria and financial supervision, Catering Management Committee by the trade unions, representatives of some of the representatives of the Board of Directors and outstanding student representatives to participate in the principal's office or the General Affairs Office of the quality of the meals directly evaluated. The school canteen is divided into a canteen (first floor), the second canteen (second floor) two groups, respectively, by the school hired two people in charge of the head of the class, the division of labor to a person, a clear responsibility, layers of signing a security duty, mutual supervision, assessment.

Second, improve the system, the measures in place

Our General Affairs Office of the cafeteria staff held a special meeting each month, and to hire the town of health and epidemic prevention station comrades to do our duty to attend the meeting of the volunteer supervisors, focusing on learning and discussing the implementation of various rules and regulations, and safety education work. From 20xx onwards, we have formulated the "school logistics management system", "canteen health and safety convention", "canteen staff duties", "Zhangzhu Senior High School canteen health basic requirements", "Zhangzhu Senior High School canteen safety duties," "logistics personnel assessment system", "tableware cleaning and disinfection system", "food poisoning emergency treatment and epidemic reporting system", "canteen food storage warehouse system". Cafeteria staff health and personal hygiene system", as well as careful study of "Chinese People's *** and the State Food Sanitation Law", "Jiangsu Provincial Food Hygiene Regulations" and other information to achieve a sound system, measures in place, strict management, whoever is responsible for the problem, in order to prevent the various management systems in the form of a practical system to put the system into practice. On the one hand, the canteen in the organization of the whole staff of the management system to learn on the basis of all employees to strengthen skills training, this year we conducted two simulated fire drills, but also for the department is not the same position requirements, the implementation of personal skills for a number of drills, on the other hand, to increase the implementation of the management system for the process of the specific operators of the on-site supervision and on-site education, in order to reverse the operating staff in the The entire catering industry in the common existence of bad habits, after taking a series of effective measures, so that the management system measures gradually pushed to the implementation.

Third, the form of management of the canteen

Now the form of management of the school canteen for self-management and the employment of the team leader system, by the canteen chef to open the menu, by the General Affairs Department audit, and then by the delivery of the designated units, by the General Affairs Department assigned by the person responsible for the acceptance of the inspection, audit, and then by the director of the General Affairs for approval, the entire process of the school nurse to monitor the hygiene, the food control will occasionally spot checks. The whole process is supervised by the school nurse, and the food control committee conducts random checks from time to time. The school now has about 1200 people dining. The cafeteria is required to continuously adjust and improve the dietary structure. Breakfast no less than 12 varieties, lunch and dinner no less than 23 varieties of dishes for students to choose from, and take a dish more than one way to suit the students' tastes. The prices of all dishes are uniformly set by the General Affairs Office and the Catering Management Committee. At present, the whole halo 2 yuan, small halo 1.5 yuan, seasonal vegetables 0.5 yuan - 1.0 yuan, soup free. According to the school cafeteria business philosophy does not earn students money, the current profit control within 2.5%, basically all the funds for student meals.

Four, the implementation of the fixed-point procurement system to eliminate security risks.

The safety of the cafeteria is mainly in the procurement of food, processing, storage, cleaning and disinfection of tableware, the cafeteria staff themselves and several other major links. Schools to further improve the understanding of the centralized procurement of raw materials for the canteen, the system measures, standardized procedures, salad oil and seasonings, rice in the cooking oil company purchases, usually meat, etc. adhere to the quality first, the price of the principle of the second, by the supply of well-qualified units. And adhere to the certificate system, request for food hygiene inspection certificate, laboratory tests, business license and related certificates, acceptance by the General Affairs Office, and effectively grasp the purchase and acceptance. This semester vegetables are mainly supplied by the town vegetable base, meat for the Yixing Ruide company supply, so as to eliminate non-accessible food into the school. Food processing, storage and tableware cleaning and disinfection of the implementation of the post, division of labor to a person, clear responsibilities, timely records, the General Affairs Office from time to time to check. At the same time to strengthen the ideological education of cafeteria staff, strengthen political theory learning, set up for the education service, service for teachers and students of the idea of practical concern for the cafeteria staff's life, to solve their difficulties, so that they are dedicated to the work of the cafeteria, no selfish thoughts. Cafeteria staff and related management personnel, a semester health check, a monthly safety meeting and every day of the health inspection, ready to understand the temporary inspection of the necessary knowledge training and adhere to good personal hygiene, wearing uniform uniform uniforms, work cap.

Fifth, there are problems

In the process of self-examination and self-correction, there are still some problems: the quality of food purchases must be further strengthened, the establishment of a more feasible rules and regulations should be faster to make some of the students' parents to join the Catering Council, so as to do a good job in the parents, the community's publicity and education, and usually have to strengthen the supervision of the General Affairs Office, the checking of the work, and so on. The school's cafeteria is the most important part of the work. School cafeteria is the work of the top priority, how to make teachers and students eat satisfied, eat healthy, eat safe, is our school in the future is always to think about the problem.

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