1 Responsibilities of restaurant cleaner

1. Pay attention to personal hygiene, civilized behavior and establish a good service image.

2. Do a good job in cleaning and cleaning their respective health responsibility areas. Wipe the tables and chairs three times, mop the floor three times, and keep the floor, doors and windows glass, tables and chairs clean.

3, adhere to the weekend cleaning system, the legs of the table, stool, doors and windows are completely cleaned, and the ground is washed, so that the windows are bright and clean, the ground is free of phlegm, and the walls are free of dust.

4. Do a good job of keeping all the facilities in the restaurant. If any damage is found, report for repair in time, and do a good job of saving water, saving electricity and preventing flies and rats from filtering cloth.

5. Do a good job in the environmental sanitation around the dining room, and implement three guarantees in front of the dining room, without water and garbage.

6. Tableware shall be carried out in strict accordance with the procedures of "one washing, two cleaning, three disinfection and four cleaning" to prevent tableware pollution.

Article 2 Responsibilities of canteen cleaner

1. Responsible for the sanitary cleaning of dining halls, corridors, doors and windows, tables and chairs, floors and food counters in the first, second and third canteens, and participate in helping other sanitary areas to clean during the sanitary cleaning.

second, the dining room floor, food counters, tables and chairs should be wiped clean and dried with water every day, and the floor should be cleaned before work every night, wiped with a mop, cleaned weekly and washed with water once a month.

III. Hygienic standard for dust removal filter cloth:

1. Dining table, counter, doors and windows, glass and floor are free of sundries, dust and sludge;

2. Dining tables, chairs, counters, and chopping tables shall be placed in an orderly manner, neat and intact;

3. Teachers and students clean the dish-washing pool three times a day, and there are no sundries in the pool;

4. Clean the pots and pans with leftovers every day, clean them and put them in the specified positions;

5. The dishes and chopsticks that students eat must be washed according to the procedures of cleaning, watering and disinfection, and unpasteurized dishes and chopsticks are not allowed to enter the canteen, and offenders will be severely punished.

Article 3 Responsibilities of the cleaning staff in the canteen

1. Strictly implement the relevant provisions of the "May 4th Hygiene System". Do one washing, two brushing, three flushing and four disinfection.

2. Turn on the machine every time the water temperature for washing dishes reaches at least 91℃, and do not use it if it fails to meet the requirements for some reason.

3. If a spot check fails, the bonus of the party concerned will be deducted by 2% in the current month.

4. It is forbidden to use non-sterilized tableware.

5. Take good care of public property, handle tableware with care, and improve the utilization rate of tableware. Whoever damages or steals tableware will be deducted 5-11% of the party's monthly bonus or expelled.

6. practise economy, use all kinds of articles rationally, and put an end to running water and ever-burning lamps.

7, do a good job in disinfection room and sharing area health.

Article 4 Responsibilities of canteen cleaning staff

1. Responsible for the cleaning and hygiene of restaurants, dishwashing rooms, stairs, doors and windows, etc.

2. Responsible for the unified cleaning and disinfection of tableware in restaurants.

3. Be responsible for turning on the fly-killing lights, air curtain machines, electric lights and electric fans in the restaurant.

4. The tasks assigned by the cleaning staff according to the responsibility area shall be completed with high quality.

5. Be responsible for keeping public tableware and various cleaning tools.

6. Dispose of swill in time, so that there is no peculiar smell indoors, and the containers are clean and neatly placed.

7. Clean and maintain the dishwasher regularly to ensure safe and normal operation.

eight, health workers must be dressed neatly, wearing a number plate or badge.

9. Adhere to civilized service, be polite to others and serve teachers and students wholeheartedly.

ten, consciously abide by the rules and regulations, and strive to complete the work of each post.

article 5 responsibilities of restaurant cleaners

1. dress neatly, be punctual and polite, and obey the assignment of logistics management (Panyu logistics management).

second, make all the preparations before meals, keep the tables and chairs tidy and the floor clean.

third, clean the desktop in time, and do a good job in closing, turning over and sanitation.

Fourth, keep the dining room floor, desktop, windows and walls clean, and thoroughly clean the floor and glass doors and windows once a week.

5. Patrol students' dining tables, anticipate students' needs and provide corresponding services in time.

VI. Carry out the post responsibility system of this post. After each meal, clean the work area, keep it clean, open the window, keep it ventilated, and create a good dining environment.

7. Keep the dining room floor free of water, sundries, scraps of paper, cigarette butts and phlegm; Walls and countertops are free of dust and spots; The railings and handrails are bright without spots, and there is no hanging ash and cobwebs on the roof.

Article 6 Responsibilities of Restaurant Cleaner

1. Responsible for the sanitary cleaning of the restaurant and the recycling of tableware, so as to achieve high-quality and civilized service.

2. Be responsible for the cleanliness of dining table and dining chair, keep the tables and chairs clean at any time when eating, clean up the dishes on the table at any time, and clean up the leftovers and sundries on the table.

3. Be responsible for the cleanliness of the dining room floor, and clean up the debris left on the floor at any time when eating, and clean up the accumulated water.

4. The walls, stairs and handrails of the dining hall are clean and free from smudges and graffiti.

5. Clean sanitary corners, doors and windows, door curtains, etc. every day.

6. The swill must be cleaned on the same day, and the swill bucket should be kept clean and closed.

7. After cleaning the dining room, tidy up the sanitary tools (mop, broom and rag are all cleaned once) so that they are placed in an orderly manner and placed in the designated position.

8. complete other tasks assigned by the restaurant manager (Panyu manager).