5 essays on the work summary of canteen managers
Summary refers to analyzing and studying the experience or situation in a certain stage of work, study or thought, and making written materials with regular conclusions, through which we can comprehensively and systematically understand the previous study and work. Let's write a summary well. How should we write a summary? The following is my summary essay on the work of canteen managers. Welcome to read and collect it.
model essay on the work summary of canteen managers 1
A new year is coming. Looking back on the past year, I feel a lot. As the manager of the kitchen, I have always been strict with myself, set an example, seriously obey the arrangement of the leaders, and put the interests of the guest house first. With the care and help of the leaders and the understanding and support of all comrades, the guest house kitchen has successfully completed various service guarantees in 21xx. In order to sum up experience, overcome shortcomings and better promote future work, the work in this year is now reported as follows:
1. Personnel management
Hold regular morning shift meetings every day, check the clothes and gfd of employees, and correct problems in time when found. Standardize polite language, require employees to take the initiative to greet guests and use honorifics. Strictly organize quantitative management, employee handbook and other contents to train employees, ensure that the training time is not less than 1 hours per week, and make employees develop the good habit of obeying rules and disciplines.
while training and checking, strictly implement various rules and regulations, strengthen internal management, focus on the management of employees who violate the rules and regulations, and strictly implement quantitative management regulations.
2. Update and innovation of dishes
This year, the kitchen menu of the hostel was updated twice, and the replacement rate of dishes was over 31%. * * * New dishes have been introduced, among which dishes such as dry pot Xiangzhi donkey, Jiaodong miscellaneous fish pot, one-step green pepper fish, tofu pot, etc. have high click-through rate and are unanimously welcomed by guests. According to the customers' taste demand, the research on staple foods was strengthened, and coarse grains, snacks and other varieties, such as walnut crisp, hand-grabbed cake and chopped green onion cake, were also well received.
In every foreign affairs activity, we make full preparations, get to know the guests' living habits, eating hobbies, etc. through surfing the Internet and reading books, and prepare dishes and cook them, which has been praised by guests in Korea, Germany, Australia and other places.
I often use my spare time to do research in the market to keep abreast of the new raw materials and dishes in the market, update the menu for Huaihe Hall once a month, and add organic vegetables, fresh fruits, fish, etc. Now the weather is getting colder, and a soup is introduced every noon, which has also been recognized by the leaders.
Guangdong cuisine masters were hired to exchange technical experience in the guest house. During this period, a series of Cantonese cuisine dishes were also introduced, mainly homely and light, and breakthroughs were made in dish setting and dish head decoration, and a number of new tableware and utensils were purchased for the banquet hall to increase the freshness and innovation of the dishes.
3. Safety management
(1) In terms of food hygiene and safety, we always adhere to the principle of first in first out. Strictly control food hygiene, and strictly check the purchase, picking and cooking to prevent food pollution. Each team is required to do a good job in the sanitation of chopping boards and stoves after work, prepare all kinds of condiments, check and filter to prevent impurities from affecting the quality of dishes, work in strict accordance with operating procedures, and disinfect tools, chopping boards and other appliances according to regulations. The management responsibility of each refrigerator in the kitchen shall be carried out by people, and the special person shall be responsible for it, and the food shall be stored in categories to ensure that it is thoroughly cleaned at least once a week. Environmental sanitation implements the principle of "regional division of labor, responsibility for responsibility and implementation to people". Through the above measures and the efforts of all employees, all foods and tableware can reach the standard in each food smear test, and there is no food poisoning incident.
(2) Safety of equipment and personnel. Clean the wall next to the kitchen stove, fume hood and other places that are easy to be polluted every day, and clean the fume pipeline at least once every six months. Check the gas and oil pipelines, flange joints and valves in the kitchen regularly to prevent leakage. Arrange the person on duty every day, close all gas and fuel valves after work, and cut off the gas source, fire source and power supply before leaving.
Conduct fire safety knowledge training at least once a month, so that all personnel can know how to use fire extinguishers and hydrants, and know the positions of main power supply, gas and tap water switches. Focus on on-the-job training for machines prone to industrial accidents, and ask Jiemingxin Company to regularly inspect production equipment and facilities, such as valve opening and closing and equipment maintenance. Through the above efforts, there was no safety accident in the guest house kitchen throughout the year.
4. Cost management
Chef teams are arranged according to the dishes, and the chefs of each team are responsible for their respective cooking varieties, and they are processed in strict accordance with product specifications, so as to unify the standards of products and ensure the quality of dishes. Calculate the yield of each dish, control the amount of dishes, and equip the dishes according to the number of people. Especially for banquet meals, strictly calculate the standard of each person to avoid waste caused by too much food. According to the requirements of the dishes themselves, the raw material procurement standards are formulated, and the procurement is based on the daily unit, and the planned orders are placed according to the law of operating conditions to avoid the backlog. Summary of the work of canteen management personnel Model essay 2
"Food is the most important thing for the people". As a school canteen, we should consider the diet of teachers and students and ensure their physical and mental health. Now we make the following summary of my canteen management work in the past semester.
1. Leaders attach importance to and fully guarantee
The school canteen is related to the stability and development of the school and the vital interests of teachers, students and employees. School leaders have always attached importance to canteen management and food hygiene and safety, taking it as a major event. The headmaster has repeatedly instructed that the canteen must be built to a high standard. And give active support to the canteen hardware construction. President Xu held logistics seminars for many times to study the development goals of the canteen work, put forward opinions on the canteen construction, and personally directed the renovation of the canteen. The attention, care and guidance of school leaders have laid a good foundation for the construction of standardized canteens in our school, and it is also the key link for us to do a good job.
second, strengthen software management
at the beginning of the school term, our school reviewed the Food Hygiene Law of the People's Republic of China with the staff in the canteen to raise their awareness of themselves and each staff. On this basis, we signed a "temporary employment contract" with each canteen staff, and also invested medical insurance for each canteen staff. For more than a semester, a number of rules and regulations have been added on the original basis to ensure the safety and standardization of school canteens from the system. Regularly train canteen staff on laws, regulations and work norms, so as to run the school's collective canteen well based on laws and regulations.
Since the establishment of the canteen, the school has attached great importance to the internal management of the canteen and made great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive. Since the beginning of this year, canteens have successively reformed the employment system and bonus distribution system, and implemented the distribution method of linking employment system with performance. According to the changes in the situation, the "Assessment Method" was revised three times to ensure that the management work was rule-based. In the procurement work, we give full play to the benefits of large-scale procurement, sign supply agreements with vegetable bases and food companies, strive to reduce the prices of food raw materials, and at the same time strengthen market research and inspection and supervision mechanisms. The canteen has also adopted a system of asking for certificates, thus ensuring the quality and low price of food raw materials from the source. Since the Education Bureau implemented the unified procurement system of rice and oil, the quality of grain and refined oil has been ensured. The canteen also tries to keep a balance in cost consumption by saving other costs such as monosodium glutamate, salt, water and electricity. In food hygiene work, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention), strengthen training, strengthen inspection and cultivate good hygiene awareness and habits of cooking personnel. At the same time, strengthen the improvement of cooking skills and skills. Earnestly do a good job in relevant materials, so that the materials are complete, informative and reliable; Check item by item according to the Food Hygiene Law and the Regulations on Group Dining, and make every effort to be meticulous and foolproof.
Third, increase hardware investment
In the management of the canteen, we deeply feel that the current state of the canteen's hardware facilities and equipment has not met the development requirements. The school has raised funds from various sources, increased revenue and reduced expenditure, and rebuilt the canteen many times, but it is still congenitally insufficient. This summer vacation, after the school leaders fully demonstrated and studied, they made up their minds to adjust the layout of the canteen again.
fourth, adhere to service education and respect the public opinion of teachers and students
in the canteen work, we adhere to the purpose of "service education" and do a good job in service, and the fundamental task and nature of serving the school cannot be changed.
The mental outlook of the staff in the canteen has improved steadily, showing high service enthusiasm. Try to satisfy students' tastes, carefully organize chefs, trade unions and logistics related personnel to make recipes and publish them on the bulletin board regularly.
Nevertheless, there is still a gap between the needs of teachers and students and the standards of B-class canteens. Our canteens further improve the construction of software and hardware according to the hygiene requirements. Canteen management is a long-term, meticulous and hard work. Only by doing a good job seriously and practically can we ensure the quality and quantity. A summary of the canteen manager's work model essay 3
Time flies and a new year is coming, which means that it has been a year since I took over the job of canteen manager in vocational schools. As a collective canteen, the vocational school canteen undertakes the dining tasks of employees in the training department of the property branch, employees in Tianyi Company and other units, as well as employees' training classes, small and medium-sized company meetings and company activities. Since taking over this job, with the care and support of the unit leaders and the efforts of all canteen staff, I have been pursuing quality dining service; High-quality dining environment, the pursuit of making every employee eat comfortably; Eat with confidence; Eating satisfied goals has achieved remarkable results. One year has passed, and a new beginning and new challenges are coming. In order to complete the staff dining task in 21xx more perfectly, I summarized the achievements and shortcomings in my work in 21xx.
Achievements of 21xx years:
(1) After the handover with the canteen of the head office, the canteen of the current vocational school was re-established, which solved the problems of unclear division of labor, chaotic personal work and decreased employees' dining satisfaction when the transferred employees took over their new jobs.
(2) For the staff to raise the shortage of dining service and the problem of dining dishes, regular meetings are held in the canteen to announce the responsibility to the people.
(3) According to the instructions of the leaders, all employees are trained in food safety laws and regulations and industry standards.
(4) Pay close attention to the purchase channels of canteens, and strictly require the purchased items to have the food hygiene license, inspection and quarantine certificate of relevant departments.
(5) Tableware used by employees shall be disinfected after meals and processed; Food case; Cooking room; Designate a person to be sanitary in the face-to-face room, and regularly clean up the canteen for all employees to participate.
(6) around the principle of "reducing costs and ensuring quality", we can save incidental expenses on the premise that everyone is satisfied with eating delicious food. Lead all canteen staff to form a good habit of saving invitations and launch a competition to save water and electricity.
(7) Successfully completed the reception tasks of the company, including: the staff representative meeting of the property branch; Staff representative meeting of Jian 'an Branch; Singing red and praising the party's grace singing competition; Harmony Cup Cooking Competition; Training courses for large and small employees have been held for nearly xx times.
(8) arouse the working passion of all canteen staff, complete the reception task and win the recognition of the training staff during the ordinary holiday-free period of the task-heavy dining training class.
(9) In order to make the canteen dishes diverse and not monotonous after winter, employees were organized to pickle all kinds of pickles during the autumn vegetable storage period and reserved: white radish, Chinese cabbage, potatoes and carrots.
(11) Carry out the construction of ownership spirit in the canteen, so that employees can unite and help each other and help colleagues on the premise of completing their personal work. The work efficiency is improved, and the working atmosphere of mutual understanding and mutual assistance is enhanced.
Of course, there are still many inadequacies in my personal management, such as:
The problem of outsiders entering the operation room. I have posted "No Entry for Idle People" signs on the doors of the front and rear operation rooms, but it is still difficult to ban them.
The employees have been working without holidays for a long time, and their enthusiasm is not high during the task of receiving company training courses. At that time, the working time difference of employees was not adjusted in time.
One year's work is coming to an end in a hectic atmosphere, and my personal shortcomings in management need to be improved as soon as possible under the guidance of leaders. I will also actively learn the management knowledge of the catering industry, so that every employee in the canteen can use his personal skills and make the canteen staff realize the importance of loving the post, improving the service level and improving the recognition of dishes faster and better. A summary of the work of canteen managers
How time flies! It has been three years since I took over the canteen in a blink of an eye. In 21xx, under the correct leadership of General xx, I successfully completed the tasks of the whole year. General xx often warned me that as a canteen administrator, I should pay more attention to the three meals a day for employees. In order to ensure the physical and mental health of each employee, the following is my summary of the canteen at the end of the year.
as a collective canteen, we strictly abide by and implement the food hygiene and safety law, and conduct a physical examination for the canteen staff before taking up their posts according to the regulations. Those who fail the physical examination are not allowed to take up their posts. Secondly, we conduct ideological education for the staff from time to time, implement the requirements of the food hygiene law, etc., improve the service quality and awareness of the staff at work through learning, and earnestly do a good job in the "one wash, two rinse and three disinfection" work of food hygiene tableware in our canteen. The workbench should be cleaned as it is used. If any inadequacies are found in the work, they should be pointed out immediately, corrected and put in place. Staff can conscientiously do their jobs, clarify their responsibilities, obey the distribution, and be on call to ensure the needs of employees to eat on time.
October is the season when autumn vegetables are on the market. In order to reduce the cost of the canteen, a large number of winter storage vegetables such as Chinese cabbage, potatoes, green onions, etc. were purchased, and Chinese cabbage and various pickles were pickled. It is also very important to purchase goods in the canteen. More than 311 people need to go out and buy all kinds of food frequently for dinner. Such as meat, vegetables, eggs, poultry, main and non-staple foods, etc., I have to purchase them myself, strictly reject all foods without "quarantine certificate and food hygiene license", and keep out all those that have been stored for a long time and gone bad, so as to prevent the occurrence of food poisoning incidents and effectively ensure the health of every employee.
in addition, I also strictly abide by the financial discipline. Every time I purchase, I always pay the required receipts in time to make the accounts clear and well-documented, ensuring that the funds are earmarked for special purposes, not squandering money, and achieving good quality and low price with the principle of saving.
Due to my limited level, I'm not proficient in canteen management, and there are many inadequacies, such as; There are only a few ways to eat the dishes, and the staple food is single. On the basis of 21xx, I want to comprehensively grasp the canteen work, improve the three meals a day for employees to match and manage meat and vegetables, increase the variety of dishes, master the number of diners, and remember to eat well without wasting. Strengthen the quality education of service personnel, improve the quality of service, and be on call when cooking, so as to ensure that employees can eat hot meals.
In short, the canteen work is gradually becoming normalized and normalized. The canteen staff also