How time flies! It's the end of recent years, and it's another year since I took over the canteen in a blink of an eye. The following is my personal summary essay of the canteen administrator, for your reference. For more details, please click to view.

Looking back on every day in the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses, and to do a better job in the future, the work situation in the past year is summarized as follows: < P > First, as a canteen, it is naturally inseparable from diet.

The canteen is an indispensable part of everyone's life. It is impossible for us to survive without food, so it is also very important as the canteen of the unit. As a canteen administrator, we should pay more attention to the diet and ensure the physical and mental health of each student.

second, as a collective canteen, food hygiene and safety is a major event related to the health of every student.

first of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is a place where students eat, and it is also the most sensitive place to diseases. As a staff member of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen in order to make all the staff feel comfortable and have a rest assured. Irregular ideological education for staff, implementation of the requirements of the food hygiene law, etc. Through learning, improve the service quality and awareness of staff at work. Do a good job in the food hygiene of the canteen and the work of "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned as it is used, and the kitchen should be cleaned once a week. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clearly define their responsibilities, carry out their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff. Third, every day, as soon as I have free time, I will go to the kitchen to patrol, get in touch with the canteen staff, make a detailed understanding of the needs or shortcomings of the canteen work, and make timely control if there are any problems. For example, the sanitation situation: due to the large number of people dining, the number of people in the canteen was uncertain in the previous period, which made everyone physically and mentally exhausted, sometimes failing to clean the sanitation in time and thoroughly, and the items were not neatly placed. In order to adjust the mentality of the staff in time and change the current situation, I personally advise them, visit the kitchen, direct them or work with them. Make the ceiling, wall, stove, steamer, etc. look brand-new, and the ground and warehouse are spotless. The kitchen has been obviously improved, and the good working environment makes all the staff feel more comfortable and motivated; Similarly, a good dining environment also brings pleasure to the dining staff.

thirdly, it is also very important to control the purchase of food.

More than 111 people often go out to buy various foods, such as meat, vegetables, eggs, poultry, staple food and non-staple food. The buyer and I will go shopping together. We will strictly refrain from purchasing any food without a "quarantine certificate" or a "food hygiene license", and keep out all the food that has been stored for a long time and gone bad, so as to prevent the occurrence of serious food poisoning incidents and effectively ensure the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the staff and workers who ate in our canteen. In food hygiene, vegetables and foods that cannot be stored for a long time should be purchased daily, and foods that can be stored for a long time should be purchased regularly.

in the fourth and last year, I have received it, and I have dined for more than ten times.

The dining reception was completed timely, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.

Fifth, in the arrangement of recipes:

1. First of all, be aware of most students' eating habits and make daily recipes in a planned way, because there are many people dining in the canteen, which can't satisfy everyone 111%, but can ensure that more than 81% of the staff are satisfied;

2. On the premise of not increasing the cost, students can purchase more dishes, and reasonably mix more expensive dishes with ordinary ones, so as to eat the same dish twice a month at most. Fresh vegetables can also be guaranteed once a week;

3. Make rational use of various uses of dishes, and don't waste any dishes. For example, when stewed radish, radish skin and radish gang can be made into kimchi, while cabbage gang doesn't like it, but students like to eat kimchi; In addition to cold salad, kimchi can also be returned to the pot, which is also a very good accompaniment; Celery leaves can be cold and fried with carrots; The staff's dishes are rich, and at the same time, the expenses are reduced;

4. in terms of cost saving: the canteen has always insisted on separating fat meat from lean meat. Fat meat can be used for oil refining and cooking, or it can be fried together in dishes. In this way, not only the cooking oil is saved, but also employees can't feel the greasy fat.

Sixth, in dining, we don't stop at the general level of making students just have enough to eat, but strictly follow the requirements of leaders and make more efforts in service attitude and food quality.

At present, three meals a day are served in the student canteen. In addition to rice and steamed bread, steamed buns, cakes and flower rolls are added for each meal, and fried dough sticks and soybean milk are added for breakfast. Every day, side dishes, soup and porridge are prepared for employees, and jiaozi is eaten once a month on average. Daily cookbooks and cookbooks are published, which is convenient for everyone's supervision.

Seventh, in the procurement and management of dishes:

1. Strictly control the procurement of equivalent foods, and try not to purchase dishes that are easy to mildew and produce toxins, such as green beans and mushrooms;

2. Store food scientifically and reasonably. It is forbidden to store toxic and harmful articles and personal articles in food storage places.

Eighth, strengthen health management and enhance the sense of hardship.

canteen hygiene is the source and birthplace of hidden dangers. In health management, we adhere to the weekly work meeting, so as to keep the alarm ringing, enhance the workers' sense of urgency, and try our best to curb hidden dangers in the bud; We require every employee to be:

(1) Pay attention to personal hygiene, frequently cut hair, nails, change clothes and take a bath, without long hair or moustache, and wash hands before eating.

(2) Personnel, fixed points, fixed time and requirements shall be implemented inside and outside the canteen. Must be cleaned every day, and the garbage and sundries generated every day should be cleaned at any time by Nissan Nissin. Clean up at the weekend.

(3) All kinds of tableware, cage cloth, machinery, etc. should be washed clean, so that the wood can see its true colors and the iron can see its light. After use, they should be arranged neatly, and raw and cooked utensils should be strictly separated, and they should not be mixed.

(3) No smoking, talking to food, coughing, etc. All the staff in the canteen can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.

ninth, standardize equipment management and ensure safety.

The canteen is the key part of fire safety. Therefore, the canteen uses liquefied gas, oil fire, etc. every day to formulate relevant operating procedures and usage methods. Each equipment is assigned to a special person who is responsible for it, and it can be maintained regularly to eliminate all hidden dangers. Future work plans: First, we should further understand the importance and necessity of doing a good job in canteen service. We should deepen and improve our ideological understanding, turn it into concrete actions, do everything possible to create good conditions, and further run the canteen for the convenience of cadres and workers. Second, it is necessary to continuously strengthen management and improve the service of canteens. The third is to be active and responsible, and do a good job in food safety and hygiene. The management of canteens is complicated, and the most fundamental job requirement is to be responsible for the life, health and safety of cadres and workers.

Therefore, we must conscientiously implement the Food Hygiene Law, take the strengthening of food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, and make sure that the responsibility lies with people, pay close attention to reality and achieve results. Under the direct care and guidance of the leaders, through the diligent efforts of all the staff in the canteen, the quality, varieties, sanitary conditions and normal use efficiency of the equipment in the canteen have fundamentally changed.

Nevertheless, due to my limited level, I still have a lot of work to do, and there is still a certain gap. I am not proficient in canteen management, which also confirms my lack in canteen management. I will intensify my study on my own management and quality, plan my work plan and so on in the next work. At the same time, according to the hygienic requirements, our canteen should further improve the construction of software and hardware, control the purchase of food and the loss of articles, and ensure that employees can eat cheap and safe food. I deeply feel that 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.

In a word, the canteen work is gradually becoming normalized, standardized and high-quality, and the canteen staff are also making constant efforts to gradually form a team that loves their posts, is dedicated, pragmatic, dedicated and cooperative, and * * * is silently contributing to the development of the project.

I recommend it carefully.