Job responsibilities of food employees (selected 8 articles)
In the ever-changing modern society, more and more places are exposed to job responsibilities, and formulating job responsibilities can effectively prevent the phenomenon of job shirking and responsibility shirking between departments or employees due to unreasonable job allocation. How should we formulate job responsibilities? The following are the job responsibilities of food employees I have compiled for you (8 selected articles), hoping to help you.
Job responsibilities of food employees 1
1. Do a good job in the registration of food quantity and quality, so as to be FIFO, perishable and used first.
2. The packaged foods are stacked on shelves according to categories and varieties, and the food quality and purchase date are indicated on the list.
3. Turn over and dry the bulk moldy food frequently, and seal the storage container.
4. Food and non-food are not mixed, but stored in different stocks from disinfectant and articles with strong smell.
5. The warehouse often opens the window for ventilation and keeps it dry.
6. The refrigerator should be regularly checked and defrosted to keep the frost thin and full of gas.
7. Check the quality of food regularly, and handle it in time if it is found to be spoiled, moldy and insect-infested.
8. Do a good job in pest control such as killing rats, flies and cockroaches, and keep the warehouse clean inside and outside.
9, together with the canteen administrator, make an inventory of the inventory materials once a month, so as to unify the accounts. Job responsibilities of food employees 2
1. Put forward purchase orders according to the consumption of raw materials and the inventory in the kitchen. All purchased food raw materials must go through warehousing procedures, and be inspected and put into storage according to the purchase order with valid signature, and the purchase order is attached to the warehousing order, so as to register the warehousing account accordingly. After the non-fresh raw materials are accepted and put into storage, they are responsible for storage and distribution. When they are distributed, they need to fill in the outbound order and ask the relevant personnel to sign it. Fresh raw materials must be accepted with the chef, and at the same time, the outbound procedures should be handled, the outbound ledger should be registered, and the outbound order should be filled in.
2. at the end of each month, summarize the receipt and delivery documents, calculate the total count and submit it to the accountant of the food and beverage department, who will be responsible for the cost calculation and inventory counting.
3, according to the quality standards set by the guild hall, check and accept all kinds of goods, and control the quality and price.
4. Collect data and gradually formulate the price and quality standards of food raw materials.
5. When the goods arrive, it should be checked whether the manifest is in conformity and whether the goods have gone through the purchase procedures.
6. Strictly measure and accept the invoice, and sign the invoice after it is qualified. The food whose quantity and quality do not meet the standard shall be rejected and reported to the accountant of the Food and Beverage Department in time.
7. Manage the warehouse effectively, and pay attention to the hygiene standards, shelf life and quantity of the goods in stock. Maintain a reasonable inventory, ensure timely supply, accelerate the turnover of goods, and avoid the overstock and overdue deterioration of inventory, which will affect the flow of funds and cause waste.
8, strict delivery and picking system, adhere to the first-in-first-out principle, do not send spoiled expired food, do not deduct weight.
9. Check whether the signing procedures of the outbound order are complete. If the procedures are incomplete, the delivery shall be refused.
11. Keep the warehouse keys, ensure the safety of the warehouse, keep the warehouse clean and hygienic, stack articles scientifically, pay attention to ventilation and temperature, strengthen the inspection of perishable foods, and do a good job in fire prevention, theft prevention, moth prevention and rat bite prevention.
11. Be aware of all kinds of high consumption and normal demand of main and non-staple food raw materials, and react in advance according to the inventory to prevent the goods from being delayed or out of stock.
12. Take stock of all materials regularly, obey the distribution, and finish the work assigned by the leaders on time.
13. The storekeeper is the first person responsible for the safety of the warehouse. It is forbidden to store inflammable and explosive toxic substances in the warehouse, and do a good job in fire prevention, theft prevention and mildew prevention in the warehouse. No personal items are allowed in the warehouse.
14. All articles in the warehouse are not allowed to be used privately, borrowed or sold privately. The key of the warehouse is carried with you, and it is not allowed to be handed over to others for safekeeping or use without the approval of the leader.
15. Stick to your post and be on call to ensure the smooth progress of warehousing and warehousing.
16. Skillful use of fire-fighting facilities will put out the initial fire. Responsibilities of food employees 3
1. Organize and arrange production in the production workshop to ensure the smooth progress of production;
2. Organize the formulation, implementation and supervision of safety production, environmental protection and equipment use, and establish a standardized supervision and management system;
3. Do a good job in the basic management of production statistical accounting, and manage all kinds of records, ledgers and statistical statements to ensure the standardization of statistical accounting and the accuracy of statistical results;
4. Supervise the daily management activities of various production departments, organize regular meetings, and find, analyze and solve problems in time to ensure the smooth progress of production;
5. Carry out the training of production departments, improve the work skills and work efficiency of employees, and evaluate the training results;
6. Pay special attention to safety production education, strengthen the control and implementation of safety production, implement production in strict accordance with safety production laws and policies, put an end to all kinds of hidden dangers and personal injury accidents, and be the post responsibility of the factory director in the production workshop.
7, proficient in product technology, production process, process control and quality inspection, familiar with the overall management process of all aspects of manufacturing, able to keep improving. Job responsibilities of food employees 4
1. Go to work on time, inspect the warehouse after arrival, check whether there are suspicious phenomena, report the situation to the superior in time, and check whether the doors and windows are locked and all switches are closed when off duty;
2. Do a good job in the safety and arrangement of the warehouse, often clean the warehouse, arrange the stacked goods, and check the fire hazards in time;
3. Check whether the safety measures and sanitary measures such as anti-theft, anti-moth, anti-rat-bite, anti-mildew and so on are implemented, so as to ensure that the inventory materials are intact;
4. Be responsible for the receipt, delivery and storage of non-staple food. When receiving the goods, the incoming goods must be inspected according to the quality and quantity in strict accordance with the approved purchase order, and the receipt or direct drawing order should be printed according to the name, specification, model, unit, quantity, price and amount recorded in the invoice, and the date of purchase should be marked on the goods. If it does not meet the date requirements, resolutely return it and strictly control the quality;
5. After acceptance, the non-staple food must be stacked in a fixed position according to the category, so as to be neat and beautiful;
6. The warehouse keeper is responsible for the date acceptance supervision of non-staple food, and strictly controls the quality and quantity;
7. When delivering the goods, we must strictly check whether the delivery procedures are complete, and all those with improper procedures will be rejected;
8. Do a good job in the warehouse inventory at the end of the month, report the inventory at the end of the month to the warehouse supervisor in time, and do a good job in filing and managing various documents and statements; Job responsibilities of food employees 5
1. Under the leadership of the factory director, earnestly implement the regulations and policies on thermoelectric production, and be responsible for the management of production, technology, equipment, quality and safety, and assist the factory director in charge of various production workshops and departments.
2. Organize the establishment and improvement of various production rules and regulations, and formulate assessment management measures; Organize the compilation and revision of operation procedures, maintenance process procedures, scheduling procedures and technical specifications; To examine and approve major technical schemes for operation and maintenance, etc.
3. Preside over the regular production scheduling meeting, coordinate and direct the work of various departments, adjudicate production problems, issue scheduling instructions, support the long-term value of production scheduling and command, organize the analysis of production economic indicators, and ensure the completion of production tasks.
4. preside over the preparation of annual production plan, technical transformation plan, "safety measures" and "countermeasures" plan, examine and approve the major and minor repair plan and outsourced engineering plan of the unit, supervise the implementation of all kinds of plans, and manage the system "Job Responsibilities of Factory Director in Production Workshop".
5. Do a good job in economic operation, energy saving and consumption reduction, equipment management, overhaul and maintenance, and project quality acceptance.
6. Assist the factory director in charge of the work of the safety committee, preside over the safety meeting of the branch factory, listen to the work report, solve the problems in safety production, organize safety inspection and "Safety Month" activities, and urge the management of major hidden dangers. Lead and direct the handling of major accidents, organize accident investigation and analysis, and formulate preventive measures. Job responsibilities of food employees are 6
1, coordinating other departments to rationally allocate raw materials, equipment and tools and other resources according to production requirements;
2. Implement the production process of each production group, ensure that the production plan is reached, feedback the production completion in time, and solve the existing problems;
3. check the implementation of each production group's work, analyze the process flow and process parameters of nonconformities, propose corrective measures and identify them, analyze potential nonconformities, propose preventive improvement measures, and follow up the improvement effect;
4, production cost management: according to the cost budget, reasonably control the manufacturing expenses in the production process;
5. Manage the daily production affairs, guide and train the directors of each production workshop to complete their duties;
6, formulate and improve the rules and regulations of the workshop and supervise their implementation;
7, do a good job in equipment month; Quarterly; Annual maintenance and overhaul plan and implement it regularly;
8. Implement workshop management standards and manage workshop environment. Job responsibilities of food employees 7
1. Lead the establishment of food hygiene and safety management organizations.
2. Formulate the food hygiene and safety management system, post responsibility system, logistics assessment reward and punishment system, publish them on the wall, assign relevant responsibilities to specific people, and supervise and inspect the implementation.
3. Strengthen the study of laws, regulations and norms such as "Regulations on Hygiene Management of Students' Collective Dining in School Canteen", "Law on Prevention and Control of Infectious Diseases" and "Hygienic Code for Catering Industry and Collective Dining Distribution Units", and implement their requirements in the management of school food hygiene and safety, and strive to become an expert in school hygiene management.
4. Check the hygiene status in the food production and operation process, and make records in time. Stop the behaviors found in the inspection that do not meet the hygiene requirements in time, put forward treatment suggestions, and conduct effective assessment, rewards and punishments.
5. Organize employees to have health check-ups, and urge those who find food hygiene diseases to be removed in time.
6, timely find hidden dangers of food hygiene and safety in schools, timely rectification.
7. Be responsible for putting the rectification opinions put forward by the higher education and health departments into practice.
8. Take emergency measures and report to the superior in time in case of an accident endangering health. Job responsibilities of food employees 8
1. Strictly organize the workshop (team) production work, fully mobilize the enthusiasm of employees, and complete the production and processing tasks with good quality and quantity according to the production process, operation procedures and job responsibilities.
second, implement the system of equipment maintenance, overhaul and maintenance, carefully observe and check the mechanical equipment, and do a good job of equipment maintenance in time with the mechanic and security worker to avoid mechanical failure and prevent accidents.
third, in order to ensure the finished product rate, reasonable technology and process suggestions (improvements) should be put forward according to the production practice. Do a good job in "four precautions", hygiene, articles, spare parts, tools, etc., and educate employees to abide by the law, so as to achieve safe and civilized production.
4. check the attendance, production, safety, quality and benefit of employees, and make production measurement as required to ensure the accuracy of statistical work.
5. urge employees to take up their posts as required and implement the rules and regulations to the letter. Organize the handover of work. During the handover, urge employees to hand over the mechanical equipment, hygiene, tools, technology, etc. on duty, ensure that the handover is not clear, the work tasks are not clear, and make a good handover record.
VI. Earnestly implement the market access system for food quality and safety. Complete other tasks assigned by the leaders.
VII. Implement the health responsibility system, ensure the safety in workshop production, and take the leadership responsibility for the safety problems in production. ;