canteen performance appraisal scheme
1. Appraisal purpose:
Through effective performance appraisal mechanism, the income of canteen staff is linked with their work performance, so as to improve their quality, ability and work enthusiasm. Promote the communication between managers and employees, form an open, active participation and active communication atmosphere within the enterprise, and enhance the cohesion of the enterprise.
second, assessment cycle:
monthly assessment, assessment of the work performance of the month, the assessment time is before the fifth of next month, and it will be postponed in case of holidays.
annual assessment: the total average scores of monthly assessments in February of the year, and the assessment time is before October 5 of each year.
3. Use of assessment results:
1. Grading of monthly assessment results
111 is the standard, and the assessment results are included in the corresponding grades according to the specific performance of the emergency staff, which serves as the basis for the performance salary payment of canteen staff.
if the performance appraisal score is 81-111, the performance salary of the current month will be paid at 111%.
if the performance appraisal score is 71-79, the performance salary of that month will be paid at 81%.
if the performance appraisal score is 61-69, the performance salary of the current month will be paid at 61%.
if the performance appraisal score is below 61, the performance salary of the current month will be deducted.
2. The annual assessment results will serve as an important basis for the promotion, turnover, year-end bonus distribution and renewal of the labor contract of the canteen staff.
performance pay setting:
according to the per capita workload of the canteen, a fixed amount is set for performance work every year. When the workload changes greatly, (the number of dining staff increases or decreases by more than 21%, or the canteen staffing is increased), the performance pay assessment base will be adjusted separately. Other parts shall be implemented according to the company's salary system. In 2112, the base of performance pay assessment is set as follows:
salary structure of post salary performance pay assessment base
basic salary of chef post+attendance+assessment+post allowance+welfare
helping cook
V, Detailed rules for the implementation of the canteen assessment scheme:
Detailed rules for the implementation of the performance appraisal of canteen personnel
No. of the detailed rules for the implementation of the performance appraisal of canteen personnel
Examination indicators
Evaluation criteria
Work performance (61 points)
Hygiene and cleanliness of the canteen
(21 points) 1. The sanitary area of the canteen should be clean and free of dust, water, cobwebs and food.
2. The environment inside and outside the canteen should be clean and tidy, and there is no breeding ground for mosquitoes, flies, rats and cockroaches. Fly-killing, rodent-killing and cockroach-killing work should be carried out as required. 3 points will be deducted for failing to work as required, which leads to the breeding of mosquitoes, flies and mice.
3. The screen window should be closed in time, and 2 points will be deducted for each time the doors and windows are not closed.
4. The dining room, dining table and dining chair shall be clean and sanitary, and the dining chair shall be cleaned in time to ensure the cleanliness of the room. If the dining room is not cleaned in accordance with the regulations, 5 points will be deducted for each discovery.
5. Garbage should be covered properly and promptly, and 3 points will be deducted for each case that is uncovered or not handled in time.
6. 2 points will be deducted for each violation of personal hygiene requirements.
food safety (15) points: deal with rotten food in time. Found an untreated, deducted 5 points each time.
a food safety liability accident occurred. This item does not score.
rationality and accuracy of procurement work and records. (11) The sub-procurement work is timely and reasonable, and the record is accurate; 11 points.
the procurement record is not timely and accurate. Deduct 5 points for each item. The value and price of purchased goods violate the principle. 1 points for this item.
the questionnaire survey of employee satisfaction (15) can be conducted by randomly selecting and distributing questionnaires before the 5th of each month during the meal time, and the scores are averaged.
The questionnaire survey can be carried out on dining environment, hygiene habits of canteen staff, palatability of canteen food, types of food, service attitude of canteen staff, etc., and different weight ratios are assigned to different survey categories. See: (canteen job satisfaction questionnaire).
for the use of questionnaire results, the assessment standard is 111 points, and 2 points will be deducted for each reduction of 11 points; when the satisfaction score is lower than 61 points, the item will not be scored.
working ability (21) points
communication ability (5) points to persuasive conversation, cordial conversation, humorous language and skillful persuasion. Get five points.
The conversation is persuasive, sincere, good at persuasion and good at persuasion. Get four points.
The speaking ability is average and acceptable. Get three points.
execution ability (15) points: timely, proactive and excellent completion of work tasks according to the arrangement of superiors. Get 15 points.
can basically complete tasks according to the arrangement of superiors. Get 11 points.
can complete the task under the leadership of the leader. Get eight points.
leadership supervision is needed to complete the task. Get five points.
unable to complete the tasks assigned by the superior. This item does not score.
Work attitude (21) points
Attendance (11) points. Attendant who can perform overtime work. Get 11 points.
those who are absent on personal leave or sick leave. Get eight points.
3 points will be deducted for one day of absenteeism without reason. Two days or more. This item does not score.
service attitude (11) thoughtful and enthusiastic service. Get 11 points.
the service attitude is average. Get six points.
poor service attitude, quarrel and dispute with the dining staff. This item does not score.
canteen job satisfaction questionnaire
survey date, 211
item questionnaire score standard score score
food quality (35): staple food raw materials such as flour, rice, cooking oil and meat must be purchased from regular channels, and vegetables should be fresh, clean and pollution-free. If one item is not qualified, deduct 2 points until it is finished.
5 points
The food purchased in the canteen that does not need to be processed must meet the requirements of hygiene standards, with the production date and shelf life marked, free from mildew and odor. Deduct 2 points for one unqualified item until it is finished.
4 points
overnight meals must be heated at high temperature. If there is any quality problem, subtract 4 points
5 points
There shall be no less than 3 kinds of homemade staple food and 8 kinds of fancy dishes for lunch and dinner every week, and the nutrition of meat and vegetarian food shall be reasonable. 1 points will be deducted for each one less, and 2 points will be deducted for the unreasonable nutrition combination of meat and vegetarian food, until it is finished.
5 points
The amount of food is appropriate and the food is delicious. If the food is not suitable, subtract 4 points, and if the food is not delicious, subtract 6 points.
11 points
sundries, unfamiliarity or poor taste appear in food. One item is reduced by 2 points until it is finished.
6 points
Service quality (31 points). Cooking personnel should hold valid health certificates and check regularly. Wear clean work clothes when processing and distributing food. If you don't have a health certificate and don't check regularly, you will get 3 points, and if you don't wear work clothes, you will get 2 points, until the reduction is over.
5 points
Cooking personnel must keep clean and tidy, do not wear jewelry, keep their hands clean, and prohibit smoking, nose picking, sneezing and other unsanitary behaviors when handling food. Deduct 2 points from any item until it is finished. 5 points
When distributing food, you should not touch the food directly with your hands. You must use food clips or disposable gloves. Deduct 5 points for direct contact with food. 5 points
The canteen staff should answer patiently and serve with a smile, and should not quarrel, beat and scold with employees and other uncivilized behaviors. If there are any problems, they should report them to the relevant management departments for solution. If there is uncivilized behavior, subtract 2 points at a time, until it is finished. 11
Dinner will be served at the time specified by the company. Deduct 2 points and 5 points for one delay
Hygienic quality (35 points). There are no flies and rats in the workplace, and the fly-proof, rat-proof and dust-proof equipment is complete and effective. If you find a fly, the mouse will lose 2 points. 11
raw and cooked foods of raw materials, semi-finished products and finished products shall be separated, and the foods shall be stored in different categories, and there shall be no expired or deteriorated foods. Raw and cooked foods are not separated by 5 points, and food storage is not classified, and 3 points are deducted from the shelf. 8 points
Workshops, operating desks, cooking stoves and rice counters are clean and tidy. Dining places, floors, tables and chairs shall be cleaned daily, the floors shall be clean and tidy, and the desktops shall be clean and free from oil pollution. Deduct 2 points for one unqualified item until it is finished. 7 points