Canteen management refers to the outstanding advantages in variety, price, quantity and quality formed through professional and advanced logistics infrastructure and large-scale unified procurement, and the distribution of meat, vegetables, bean products, main and non-staple foods and seasonings for customers of enterprises, schools, factories and self-operated restaurants or other catering service enterprises.
1. Chef: responsible for preparing the weekly menu, arranging the collocation of meals, checking and managing the quality and quantity of ingredients, supervising chefs and their daily work, and leading all employees to do a good job of cleaning all areas according to the standards every day.
2, canteen chef: mainly responsible for side dishes, cooking, serving and food placement. At the same time, it is responsible for receiving, storing and preserving fresh ingredients every day.
3. Dining room chef: responsible for the cleaning and disinfection of tableware and utensils, assisting the chef in washing vegetables, cutting vegetables, serving, dividing vegetables, steaming rice and cleaning up leftovers. At the same time, be responsible for cleaning the canteen every day to ensure that the dining environment is healthy, hygienic and tidy.
4. Canteen management personnel: the most important key personnel for canteen contracting, mainly responsible for canteen management and overall coordination of all work; Carefully observe and find the shortcomings in the work of chefs, kitchen workers and other related employees and correct them in time.
Grasp the opening time of each meal and ensure that you don't miss this meal; Responsible for formulating the job responsibilities of each employee and conducting comprehensive assessment and evaluation of employees; Reward and punish them according to their work; Decide on the arrangement and transfer of personnel in each position.
Strictly control the procurement and storage of raw materials to ensure the hygiene and safety of ingredients; Responsible for communicating with enterprise managers at regular intervals and collecting employees' opinions and suggestions on the canteen.
Measures for the management of staff canteen:
1. Restaurant staff should get to work on time and not be late or leave early.
2. When going to work, stick to your post, do not leave your post, do not string posts, and do things unrelated to your job, such as receiving visitors, reading newspapers, playing chess, etc. Don't bring relatives and friends to the restaurant to chat.
3. Employees who need to ask for leave should go through the leave-granting formalities one day in advance, which will take effect only after approval. Without approval, you may not leave your post without reason, and marriage leave, maternity leave and funeral leave shall be handled in accordance with relevant regulations.
You need to wear work clothes and hats when you go to work, and you should be clean and tidy. You are not allowed to wear bare back and bare chest, casual clothes, strange clothes and slippers. Female employees should not have long nails, male employees should not have long hair, and you are not allowed to smoke in the non-smoking area.
5, it is forbidden to eat, take food or items, shall not be unauthorized kitchen food to others, shall not be an excuse for food spoilage and discarded, it is forbidden to waste, food spoilage in a timely manner to the supervisor, after registration for processing.
6, consciously develop health habits, keep the job clean and tidy.
7. Obey the assignment of the supervisor, and earnestly complete the post tasks according to the specified requirements.
8. Be diligent and dedicated, bear hardships and stand hard work, help each other, and actively complete other work in the restaurant.