Summary of personal work of employees in canteen of fan and factory
Under the correct leadership of the company's leaders and competent leaders, and with the strong support of all departments, the staff canteen has done solid work, pioneering and innovative, forge ahead, effectively maintained the preparation and orderly development of the canteen, and ensured the standardized operation of the canteen. A lot of work has been done in strengthening management, perfecting mechanism, stabilizing thinking, perfecting system, safety management and completing tasks, which are summarized as follows:
First, focus on the overall situation and raise awareness.
I insist on food security for employees, constantly adjust the food quality and diet structure of main and non-staple foods, correct service attitude ideologically, strengthen personal understanding, improve cooking skills, improve food environment, do a good job in food hygiene, ensure food quality, strengthen canteen management, eliminate waste, and strictly control procurement. , so that our normal work in an orderly way, all the work and the overall situation of the company have made a rapid leap. In this case, my work rhythm, various management and life support work can keep up with the excellent situation of the company's rapid development, and at the same time adhere to the people-oriented principle, care about the employees' lives, and earnestly grasp the canteen without relaxation, so that the employees' canteen can truly become? Workers' home? And the home that cadres and workers are satisfied with. Can keep up with the overall situation of the company's work, closely contact with the actual situation of the unit, and adhere to self-establishment? Life service is no small matter? 、? It is our duty to do all kinds of reception work and serve the employees? Out of consciousness, I realized the importance of doing my job well ideologically, so I consciously devoted myself to various services.
Second, strengthen management and standardize operation.
Strengthening the management of workers involves some specific issues such as eating and drinking, which people consider? A thankless job. In this case, I didn't slack off on my work because I did a lot of work but didn't get everyone's approval, but tried my best to do all kinds of services well. Did not live up to the expectations of the company, leaders and cadres and employees, set an example, strengthen management in all aspects, and constantly create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing service methods, changing service attitudes and improving service quality. We always adhere to the people-oriented service concept and adopt various service methods to bring convenience to cadres and workers as much as possible, so that eating in the canteen is like returning to? Home? This feeling.
Third, unity and cooperation, quality service.
The tasks of the staff canteen are fragmentary and complicated, but each task is closely related to the overall work of the company and the quality of life of cadres and workers. Therefore, with the support of the competent authorities, it is the focus of our work to insist on food supply and improve quality service. When it was first established, the staff canteen was understaffed and had a heavy workload. The weather is hot. In order not to affect my normal work, I can strictly obey the arrangement of the leaders, regardless of the conditions, and go all out to do a good job in food security. In order to do this job well, we have made more efforts in service attitude and food quality, shared the same interests with colleagues in canteen management and service, and tried our best to bring high-quality service to cadres and workers, which has won unanimous praise from employees.
Fourth, pay special attention to hygiene and keep it clean and tidy.
Strengthening the sanitary management of the canteen is an important part of the catering work, which involves the health status of every dining staff. As chefs, we attach great importance to the idea and action, so as to clean the canteen floor, doors and windows, operating table and dining table every day, so as to be free of dust, grease and sundries. It is necessary to strengthen the washing and disinfection of tableware, ensure that every meal is disinfected, and at the same time do a good job of personal hygiene, maintain a high standard of personal hygiene, and ensure that every meal is free of sundries. Make the dining environment of the restaurant meet the hygiene standards.
5. Plan procurement to ensure quality.
The purchase of staple food and non-staple food is related to the quality and taste of dishes, and also to the physical and mental health of employees. As a canteen worker, we should plan, take measures and step by step, use it first and then use it, which is cheap and good, and we should not buy rotten food, expired food or food harmful to people's health. Shop around to ensure that the food standards of employees are not wasted or lost.
Six, strengthen management, safety precautions
Strengthening management on the basis of ensuring supply and service, the safety of canteen is also one of the key points, and it is also the key defensive position of a unit. As a canteen worker, I always keep in mind the safety work, always check the use of power supply, the management and use of gas tanks, the locking of doors and windows at night, including cutting off electrical appliances and power supply when not in use, doing a good job in food quality inspection, preventing food poisoning, and nip in the bud for the orderly development of the company's work and employees.
Of course, although some achievements have been made this year, there is still a big gap between the requirements of leaders and the expectations of cadres and workers. At present, under the new situation of rapid development, the pace of our work is not big enough. In the new 20xx year, we must keep up with the pace of the company, constantly improve the shortcomings in our work and better provide delicious meals for our employees.
Summary of personal work of employees in factory canteen
How time flies! A year has passed. As the most important thing in logistics, the canteen is naturally indispensable. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As a manager, we should pay more attention to the diet of employees and ensure the physical and mental health of each colleague. The canteen work in this period is summarized as follows:
First, as a collective canteen, strict implementation of food hygiene and safety in Taiwan Province is an important matter related to the health of every teacher and student.
First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work.
Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware in our canteen? One wash, two flushes and three disinfections? Work, the workbench should be cleaned as needed, and the kitchen should be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.
Second, the inventory of goods should be handed over first. I personally work in the kitchen every day, communicate with them, learn more about the needs and shortcomings of canteen work, and improve the shortcomings of the current situation in time. For example, the sanitary situation: due to the continuous receipt of several large-scale convention documents some time ago, physical and mental fatigue, untimely and incomplete cleaning, and untidy placement of articles, the leaders have a bad impression of the canteen, which is dirty, messy and poor. In order to adjust the mentality of the staff in time and change the status quo, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamer, floor and warehouse with them. This cleaning is effective, the kitchen has been significantly improved, and the good working environment has changed the impression of the leaders. Maintaining it is the key.
Autumn and October are the harvest season, and autumn vegetables are also on the market. In order to reduce the cost of the canteen, we bought a large number of vegetables stored in winter, such as radish, Chinese cabbage, potatoes, green onions and so on. And sauerkraut and all kinds of pickles. In this way, workers can also eat all kinds of food in winter.
Third, it is also important to control the purchase of food. /kloc-More than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, staple food and non-staple food. Is it strict for me to buy it myself? Quarantine certificate? 、? Food hygiene license? All foods are not purchased, and foods that have been stored for a long time and deteriorated are rejected, so as to prevent serious food poisoning and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen.
In addition, I also have strict financial discipline. Every time I make a purchase, I always accept it if I want, refuse it if I want, and always arrive in time to ensure that the funds are earmarked and not squandered. I insist on keeping a good account every day and keeping the principle of economy, so as to achieve good quality and low price.
Due to my limited level, I am not proficient in canteen management and have a lot of work to do. I will strengthen my management and quality study in the next work. At the same time, control the purchase of food and the loss of goods to ensure that employees can eat cheap and safe food.
In short, the canteen work is gradually moving towards normalization and normalization, and the canteen staff are also stepping up their efforts to gradually form a team that is dedicated, pragmatic and dedicated, and contributes to the development of the cause silently.
A summary of the work of Fan Wen, an employee in the factory canteen.
Under the direct care and guidance of the company and department leaders, the quality, variety, hygiene and normal use efficiency of canteen equipment have been fundamentally changed through the diligent efforts of all canteen staff. The concept of workers has changed, the work efficiency has improved, and the unity and working atmosphere have improved. Put an end to waste in the canteen. The following is summarized from several aspects:
First, the backbone of the canteen has been initially established.
Clear responsibilities and division of labor, give full play to their respective advantages in daily work, strengthen the management of all links, and make management from point to surface, responsibility to people, and work orderly.
Second, strengthen the system management and daily supervision and inspection of canteen hygiene.
Ensure that the food entering the canteen and the food sold meet the food hygiene requirements, and make a breakthrough in the environmental hygiene of the canteen, fundamentally changing the mess phenomenon of the canteen.
Third, the quality of food has been greatly improved.
Increased varieties of colors, especially soybean milk, tofu and other varieties, which were well received by the workers. The quality and taste of cakes have been improved, and dishes popular with employees are often introduced, so that employees can have satisfactory meals in the canteen.
Fourth, strengthen cost management.
Reduce and eliminate waste from all aspects, strengthen procurement management, and reduce direct production costs from the source.
Five, strengthen the management, maintenance and repair of canteen equipment.
The canteen equipment has basically reached normal use, and the canteen equipment is managed by special personnel, regularly maintained and outsourced for timely maintenance, which has changed the past situation of unmanned management, unmanned maintenance and untimely maintenance of faulty equipment, improved the use efficiency of equipment and reduced the failure rate of equipment.
Six, establish and improve the normal study system and work system of the team.
The canteen has carried out a series of fruitful work. For example, visit the customers in the front line of grass-roots production to understand the content and requirements of their services, master the basic requirements of front-line employees for the quality and variety of meals provided, hold a team meeting every Friday afternoon to solve the remaining problems, put forward new requirements, find ways to improve the service level and food quality when problems are found, and create a first-class management atmosphere.
Seven, the establishment of canteen five daily management system and method.
Humanized implementation of the Five Regular Laws requires everyone to participate and do it? P5？ . Everyone starts by sorting out the things needed in their lockers and workplaces, making the working environment clean and hygienic, labeling the things themselves, and having a perceptual knowledge first. Execute? Five-routine method? Advanced management techniques and methods, strengthen self-discipline mechanism, through implementation? Five-routine method? Management, increase food hygiene and safety, create a safe, bright and comfortable working environment, stimulate employees' team consciousness, improve employees' satisfaction, thus shaping a good image of the canteen, and can achieve a high-standard operation and management model and persevere.
Eight. 20xx year plan
1. The dining varieties in the canteen should be innovative, and the traditional varieties should not be lost. It is necessary to have all kinds of home-cooked meals and snacks, but also to be innovative.
The canteen equipment has been used for five years. Due to the lack of maintenance and timely maintenance for many years, the equipment is seriously aging and must be replaced, repaired and maintained in batches. The boiler chimney needs to be rebuilt.
3. Open a shop in the company canteen to solve the problem that some employees can't use up their consumption cards, and adjust them according to the different needs of employees.
4, four meals a day, to solve the problem of long waiting time in the dining hall, remove the dining hall window, and add a service staff and a consumer machine to each window to reduce the waiting time for selling vegetables.
In the past year, although some achievements have been made, there are still some problems. In the new year, we should seriously face the existing problems, forge ahead, unite as one, explore carefully, strive to run the canteen well and make contributions to it.
Summary of Fan's Personal Work of Factory Canteen Staff
For a long time, canteen work has been based on food hygiene quality, which is directly related to everyone's life safety and health, and efforts have been made to improve the physical quality of government dining staff. According to the requirements of the health supervision office for the hygiene work in canteens, the Food Hygiene Law should be seriously implemented to further standardize the food hygiene management and ensure the food hygiene safety of diners. The work is summarized as follows:
First, establish the idea of serving the organs wholeheartedly, and improve the consciousness of employees' love for their posts and dedication.
We always serve government officials and employees in all aspects of canteen work; Educate employees to firmly establish service awareness, further strengthen service awareness and further improve employees' service awareness. In order to make government officials and workers eat healthily, chefs communicate with each other, learn from each other and learn from each other's strengths. Let the chefs and pastry chefs go out to the catering unit to taste the breakfast of different dishes. Through learning, most employees in the canteen have formed a working enthusiasm, sense of responsibility and attitude, and formed a good working atmosphere.
Two, pay attention to food hygiene and safety work, strictly control the purchase.
In order to ensure the food safety of diners, ensure the food hygiene quality and put an end to food hygiene hidden dangers. We organize employees to study the Food Hygiene Law seriously and act in strict accordance with it. In the work, we should strictly control the purchase channels, purchase acceptance and food storage, and at the same time let all the canteen staff participate and accept the supervision of all the staff. In food procurement, we often go to the market to find out the quality and market price of goods, and avoid random quotation by delivery units. In the acceptance, we will resolutely resist and return unqualified food, and will not accept unqualified items. The water, electricity and gas in the canteen are all unsafe factors. We conduct daily inspections, solve problems in time when found, and report to the leaders in charge in time if the canteen can't be handled immediately. Therefore, there is no hidden danger in the canteen work and the dining order is stable.
Third, constantly improve the quality of food, so that leaders and diners can rest assured.
In order to ensure that diners can eat with confidence, happiness and comfort, we carefully formulate daily recipes, and constantly improve the recipes according to the practical experience of canteens in recent years and the usual preferences of diners, so that the three meals are nutritionally matched, and efforts are made from the taste and color of the food to ensure the collocation of four meats, four vegetables and one soup for each meal. Try to add more varieties to breakfast so that diners can have a choice. In particular, in addition to providing various kinds of services in the lobby, the leading restaurant also added cooking and some exquisite breakfasts, which was well received by the leaders.
In a word, the canteen has made some achievements in providing logistics services for the government, but there are still some areas that need to be improved. It is necessary to further proceed from the needs of diners, constantly improve dining recipes, do a good job of nutrition collocation, and introduce new dishes. At the same time, we should improve our working methods, care about employees and make diners happy and satisfied.