Day after day, year after year, another year is almost over. Worked a year's time, it is time to write a summary of the annual canteen staff, the past achievements and shortcomings of the analysis in order to better open the work of the new year. How to write a good cafeteria staff year-end summary? I have collected and organized the canteen staff year-end summary, only for reference, we take a look at it.

2022 canteen staff year-end personal work summary Part 1

Time flies, time flies, the new semester is coming soon. This year, under the leadership of the school leadership, in the close cooperation of all staff, to "service students, for students to worry" for the purpose, we have completed the due diligence. In order to further do a good job of students' catering work, the maintenance of students' interests, it is necessary to reflect on the past work of this semester.

A review of the past work.

1, the development and improvement of various management systems. For example, the post responsibility system for all types of personnel, the code of conduct for service personnel, services and other systems respectively, food hygiene, environmental hygiene, personal hygiene of the chef, raw material purchases, acceptance, storage, processing, sales and tableware disinfection, etc., put forward clear requirements

2, to strengthen the education and training to improve the quality of staff. Lead the staff to visit other schools, learning from the advanced management experience of brother schools. In addition, relevant professionals will be selected to participate in the city's food procurement certification, fire safety, food poisoning prevention and other training. And hire epidemic prevention stations and other professional teachers to provide food hygiene knowledge, fire safety knowledge and professional knowledge for restaurant staff.

3, strengthened the hardware construction, to eliminate accidents. The use of the weekend on the kitchen to varying degrees of remodeling, add part of the hardware equipment and appliances, arrive at a reasonable layout, ventilation and lighting, steam and fume emissions are good. The establishment of a leading group of production safety, the development of the "three prevention" plan, the installation of emergency lights in the safety channel, fire fighting equipment, fire prevention inspections every day administrator, into the cafeteria there is a reminder of the "cafeteria heavy ground, no one is allowed to enter the". In the operation room, there is a warning message "pay attention to safety, careful operation", and the materials supplied by the cafeteria are under the supervision of a person. In addition to procurement and disinfection, health priorities and difficult work for the cooking staff physical examination, raw and cooked separately, no four pests, three meals clean, cold meat, "five special" and so on, for these tasks, the ideological importance of going all out to take measures one by one to eliminate all kinds of safety hazards in the production, to ensure operational safety and food hygiene and safety;

4, adhere to the quality of service, and the quality of service, the quality of service, the quality of service, the quality of service, the quality of service, the quality of service, the safety of service, the safety of service. p> 4, adhere to the quality of service, and constantly expand the concept of service. Meals to do people-oriented, to create a comfortable dining environment for employees, in the process of ensuring the supply of three meals a day, and constantly expanding the business philosophy and service concept;

5, the canteen in the "standardized" implementation of the work of the multifaceted measures;

1) the procurement of raw materials, acceptance, warehousing, storage, storage, storage, storage, storage, storage, storage, storage, storage, storage of food hygiene and safety;

2) the purchase, acceptance, warehousing, storage and storage of food hygiene and safety.

2) Strict institutionalized management of hygiene, clear division of labor, clear responsibilities; in the case of staff reduction, but also quality and quantity of daily hygiene work can be completed;

3) in the day-to-day management of the staff, with the system plus emotion and self-activity to manage, and guidance to manage, in the constant teaching, the staff can Continuous teaching, employees can be from the assigned work to the transformation of self-assigned work;

Second, there are problems

1, to further improve the level of management and business potential, as far as possible not to cause work errors damage to the interests of the cafeteria;

2, to improve the financial expenditure, mainly the implementation of the lack of strength, the cafeteria borrowed too much, to further rationalize the relationship between the Finance Office and the Office of Affairs

3, the backbone of the canteen staff is very lacking, the overall quality is very low;

4, to rationalize the construction of the canteen hardware and facilities to minimize waste and duplication of construction;

5, to educate all staff to pay attention to the savings and revenue.

Third, the measures to improve

1, to further improve the democratic supervision and management, play the union attentively participate in the supervision of the management, seriously understand the company's funding cleanup group's inventory opinions, to strengthen the effective improvement measures, and seriously listen to the staff's views on the improvement of the canteen;

2, standardize the canteen's financial accounts, to strengthen the costing, and to safeguard the interests of the students, and to continue to implement the three Open;

3, strengthen the staff business training, to become skilled, fine business, know service, will educate good workers;

4, increase the cleanliness and hygiene and food hygiene management, to achieve safe, hygienic service for the staff;

5, improve the construction of hardware and facilities in the canteen, so that the canteen to the modernization of the step forward;

6, the play of the management of cadres A skill, encourage the staff to use more brains, more ideas, and work together to do a good job of the cafeteria.

The road is long, I will redouble my efforts! In the past year, although some achievements, but the existence of problems can not be ignored, let us in the new year, seriously deal with the problems, overcome the difficulties and forge ahead, united, carefully explore, and strive to do a good job of the cafeteria.

2022 canteen employees year-end personal work summary Part 2

The canteen is an important part of the logistics life service work. Especially as a cafeteria staff, to go out of their way, and strive to do a good job in every work task, because it is directly related to the immediate interests of the majority of employees. Therefore, the work of 20xx year to make the following summary:

First, around the overall situation, awareness-raising

Adhere to the people-oriented, caring for the life of the staff, for the majority of cadres and employees to do a good job, do a good job of the important aspects of the effective grasp, so that the staff canteen really become "home" and the cadres and staff satisfied with the "home" and the "home" of the staff. "and cadres and employees satisfied with the place. Everyone from the ideological awareness of the importance of doing a good job, and thus consciously devote themselves to the work of the various services. This year, all the staff of the staff canteen, can be the big picture, dedicated to their respective duties, praised by the leadership and staff.

Unity and cooperation, quality service. Employee canteen work tasks undertaken by the fragmented and complicated, popular thought reports but every job with the overall work and the cadres and workers are closely related to their interests. In particular, we have undertaken many large and medium-sized foreign reception tasks, directly related to the external image. Therefore, we in the cooperation of the relevant departments, adhere to the internal solidarity and improve quality service. Especially this year, the staff canteen manpower is small, the workload is larger. In order not to affect the normal operation of the work, where there are large and medium-sized reception tasks, our internal staff are able to comply with the arrangements of the leadership, regardless of industry, without preconditions, go all out to do a good job of reception. Since this year, the canteen has undertaken more than three tables of reception tasks more than a dozen times, but each reception tasks can be successfully completed, by the leadership of the trust and praise. We also take the internal single cadres and employees of the meal and accommodation services as the focus of work to effectively grasp. At present, the production and operation of the task is intense and busy, especially some long-term in the production and operation of the first line of work of the single cadres and employees, vacation or business trips back to the meal, as a logistical life service units, can put themselves in their shoes, so that they can eat satisfied, is our work is our duty. In order to make our services on the grade, service level, in a timely manner for everyone to change the tableware, and in the specific service work to do the attitude of amiable, clean and tidy environment, so that we can be comfortable.

Meals, we do not stay in the cadres and staff can only eat the generalized level, but in strict accordance with the requirements of the leadership, in the service attitude and quality of food on more efforts. Now, the staff canteen in the form of buffet three meals a day supply, each meal of the main food are more than six varieties, side dishes are more than four, and each meal is equipped with two meat dishes and tasty vegetable soup. In order to do a good job, the staff canteen management, service and cook comrades heart to a thought, strength to a make, wholeheartedly for the cadres and workers to provide satisfaction and quality service. Staff canteens also formulated weekly recipes and menus, to be published, easy to accept the supervision of everyone. Due to the staff canteen's meal quality and service work has been a new upturn, even some of the residents of the comrades are willing to bring their families to eat in the staff canteen. In order to facilitate the life of cadres and workers, the staff canteen also in the busy work outside, for the cadres and workers family supply steamed bread, rolls and some halogen products, by the majority of cadres and workers praise.

Of course, this year, although we have made some achievements, but from the requirements of the leadership and the expectations of the majority of cadres and workers still have a certain distance, we will continue to work hard!

2022 canteen staff year-end personal work summary Part 3

This year's work has passed, in this year's work or feel very motivated, our canteen in the past year, feel very full, we canteen to maintain a good state of work, in this regard, I also want to let the efforts to maintain a better, and now I also feel that I can do a good job of this work is very not easy, in the past year is also a very good job, but also a very good job. Easy, in the past year is also a good achievement, but also on this year in xx school canteen work summarize some.

First of all, the health work, we can deal with the health work in the work, now I am clearly aware of this, which is also very meaningful, I also believe that in this point this is what we should go to maintain, in the work of the cafeteria hygiene is a key, I am clearly aware of these, strict control of hygiene work, to ensure that the students can eat hygienic and clean food, in this regard, the school is also very demanding, but also to ensure that the students can eat clean food. In this regard, the school is also very high requirements, I personally in this point is seriously in the good, although it is to do as an ordinary employee but I have never done very seriously, every time in I will seriously deal with the cafeteria every day of the failure of the residue, to ensure that the health of the clean, to avoid the breeding of bacteria, which is very important, I also put this aspect of the individual to do a better job, I am now recalling the time of the Feel very good, so that students can eat with confidence, to a large extent, to improve the cafeteria hygiene work.

Now I am y aware of the importance of the work of procurement, I am a member of the cafeteria, I also served as our cafeteria procurement work, in the procurement of ingredients I have always been in line with the strict standards to ensure that their own procurement of ingredients are over the inspection, and the supply side of the good and timely communication, to reach a good agreement, the work of the implementation of the work in earnest, the procurement of food ingredients should be carefully to go! Prepared, now I think back when I really feel very motivated, I believe it is very necessary, in the cafeteria work for so long time, I also insist on seriously do a good job related to the duties, I will also be in the next work to let themselves to maintain a good mode of work, in this regard, let themselves do a good enough, the ingredients are two days of purchasing a time, which is to ensure that the ingredients are fresh enough, in this regard it is necessary to go to do a good job. This is something that should be done.

In this regard, I still feel very necessary, a year I have not done well, I also hope to be able to work in the next so that I can contact more, I feel that I need to maintain a stable work mode in the work, I also hope that I can contact more, in this regard, this is something that I should be required to maintain a good, and I should also want to allow themselves to accumulate enough, the new year in the cafeteria I will certainly maintain a stable work mode, I also hope that I can contact more, I also want to let myself accumulate enough. In the new year in the cafeteria I will continue to do their own part of the duties.

2022 cafeteria staff year-end personal work summary Part 4

Time flies, a school year has passed, as the top priority in the logistics work, the cafeteria is naturally indispensable. As the cafeteria is naturally inseparable from the diet, food is an indispensable part of everyone's life, if we leave the food is impossible to survive, so as a unit of the cafeteria is also very important. As the administrator should be more for the staff's diet, to ensure that each colleague's physical and mental health and considerations, now on the work of the cafeteria during this period of time is summarized as follows:

First, as a collective cafeteria, the strict implementation of the whole station food hygiene and safety is related to the health of every teacher and student of the major events.

First of all, each cafeteria staff every year to carry out a physical examination before starting work, the physical examination of those who do not qualify not to work.

Secondly, from time to time, the staff of ideological education, the implementation of food hygiene law requirements. Through learning, improve the staff in the work of service quality and awareness. Effectively do a good job of our school canteen food hygiene, tableware, "a wash, two rinse, three disinfection", the workbench to do with the use of clear, weekly cleaning of the kitchen. If found that the work is not in place immediately pointed out, ordered to correct the timely in place. All staff can seriously do their jobs, clear responsibilities, each in his own way, obey the allocation, on call, to ensure the normal operation of the work of the staff.

Second, the first inventory of inventory of goods handover, every day I personally go down to the kitchen with him (her) they work together, communication, the work of the cafeteria in terms of the needs and shortcomings of a detailed understanding of the current status quo deficiencies in a timely manner to improve. Such as the health situation: due to the previous period of continuity of reception of several large-scale meetings and ceremonies, so that we are physically and mentally exhausted, not in a timely manner, thoroughly cleaned up the health, the placement of items is not neat, so that the leadership of the cafeteria has a dirty, messy, poor bad impression. In order to adjust the staff's mentality in time to change the current situation, I personally went to the kitchen to take the lead with them will be the ceiling, walls, cooker, steamer, ground, as well as the warehouse, etc., all carried out a major cleanup. This cleanup is effective, the kitchen has been significantly improved, a good working environment to change the impression of the leadership, to keep going is the key.

October is the harvest season, but also the fall of the food market. In order to reduce the cost of the canteen, purchased a large number of winter storage vegetables, such as: radish, cabbage, potatoes, scallions, etc., and pickled cabbage and a variety of pickles. So that workers in the winter can also eat a variety of food.

Third, it is also very important to hold the food purchase. more than 100 people need to go out and purchase a variety of food, such as: meat, vegetables, eggs, staple, side dishes, and so on. I personally go to the purchase of strictly no "quarantine certificate", "food hygiene license" of the food are not purchased, stored for a long time, spoiled and tasteless are rejected, to prevent the occurrence of food poisoning events, and to ensure that every employee's health. During this period in my cafeteria dining personnel and employees did not occur any intestinal diseases and food poisoning accident.

In addition, I am also strict financial discipline, each purchase is always required to receive the refusal, timely accounting, to ensure that the funds earmarked for the purpose, do not spend indiscriminately, every day, adhere to a good account, hold the principle of saving to achieve the best value for money.

Due to my limited level, the management of the cafeteria is not proficient enough, there are many work to do not enough. I will increase my efforts in the next work on their own management and quality learning. At the same time, the procurement of food, goods loss control, to ensure that workers eat cheap and assured food.

In short, the work of the canteen is gradually stepping into the normalization, formalization, canteen staff are also increasing efforts to gradually form a love, dedication, pragmatism, dedication and cooperation of the team, *** with the development of the cause and silent dedication.

2022 cafeteria staff year-end personal work summary Part 5

This semester my work appeared a new challenge in this past time, thanks to the school leadership reuse, thanks to the school cultivation, from the beginning of this semester I embarked on the cafeteria supervisor position, is responsible for the cafeteria to carry out the work of the overall development and implementation of the work of the General Affairs Department of the Department of Food continue to adhere to the work of the principal of the Lei put forward "service, standardization, high efficiency, first-class" principle, clarify the work of thinking, strengthen the implementation of the system of responsibility for each position, strengthen the infrastructure, strengthen the job training, and advocate creativity to carry out the work. Continue in accordance with the principal's advanced school philosophy, to guide the cafeteria staff to develop a good habit of working hard, thinking hard, adjusting the mindset, accurate positioning, firmly establish the "service, standardization, high efficiency, first-class" service consciousness, and make every effort to relieve the teachers and students of the worries of the high standards of dietary hygiene, dietary quality, dietary safety, and to be responsible for the health of the teachers and students, for the service of education and teaching, and for the students' health. Responsible for the health of teachers and students, for education and teaching services, for the development of the school services. Since the establishment of our school, has been to extraordinary leapfrog development, the school cafeteria is responsible for the whole school teachers and students to provide meal security services of the heavy responsibility. It can be said that the cafeteria logistics management is one of the most closely related to the daily lives of teachers, students and staff of the department.

Through this half semester's work, under the guidance of the director, in all departments of the school's leadership, teachers, colleagues' strong support and help me to closely cooperate with the director, the cafeteria's work into practice, with the cafeteria's staff, constantly improve themselves, constantly summarize their experiences, and constantly improve their own qualities, so that this semester's cafeteria's overall work has substantially improved, the cafeteria's overall work to a new level. The overall work of the cafeteria has been pushed to a new level, providing better logistical services for the development of the school.

From September when I took over the work of the cafeteria has encountered a great challenge, because on September 1, Rome Campus, high school cafeteria opened, to be transferred from my Everbright cafeteria more than ten old employees, for a variety of reasons at that time it was very difficult to recruit, Everbright cafeteria has been in a state of shortage of people to operate, this semester in the lack of personnel in the case of the cafeteria staff to enhance the training of professional ethics and thought and encouragement, the management of the cafeteria has taken a one to one approach to the management of the cafeteria. The management of the cafeteria has adopted the training method of "one to one", "old to new" and "skilled to new". Let the canteen class leaders in the management of others at the same time to improve their own, their work is not standardized in a timely manner to point out the place, and put forward improvement measures to guide them how to make the overall work to achieve the norms and standards, I use every opportunity to help them until the end of the semester to recruit all the staff.

In terms of routine work, the direction of all staff clear "service, standardization, efficiency, first-class" this eight-point policy is the school leadership of the General Affairs Office of the guidelines; I canteen organization of all staff to seriously study the school's guidelines and policies, the school leadership of the advanced concepts of how to transform into practical work, so that our work really reach the service of the school education, the school's work is not a good idea, but the work of the school is not the best. The work really reaches the service in the school education and teaching, service in the whole school teachers and students, service in the community, play a good comprehensive benefit; through the weekly meeting, so that the staff's ideology formed, our work is engaged in education, both to reflect the service, but also embodies the nurturing of people; both the initiative to work, but also to work; through the work of the half semester obviously shows the canteen staff's spirit and work style, so that the total work of the school is to be done. Work style, so that the total work has been effective progress.

Starting from every Monday, insist on opening the morning meeting, the staff does not meet the standards of the place in a timely manner to solve the problem of processing, summarize yesterday's overall work, arrange for today's new work, the daily work of the staff assessment and evaluation, so that their work in a short period of time to be clear; so that the staff in the work of the continuous improvement, continuous progress; every Friday afternoon meeting, the canteen's overall work is summarized and the next week's work Arrangements, the staff's work this week to summarize, to help employees from the work of thought, professional knowledge, skills, service attitude can be improved.

Cafeteria in the "standardized" implementation of the work, to take a variety of measures:

1, the procurement of raw materials, acceptance, warehousing, warehousing, storage and custody of strict control; do not meet the requirements of the raw materials resolutely refuse to accept.

2, strict institutionalized management of health, clear division of labor, clear responsibility; in the case of staff reduction, but also quality and quantity to complete the daily health work.

3, this semester we provide herbal tea every week for the whole school teachers and students, every Tuesday and Wednesday dinner sugar water, every meal soup is made according to the climate season for teachers and students, so that teachers and students have a stronger body, can be better committed to teaching.

4, in the daily management of employees, our system plus emotion with their own actions to manage, with guidance to manage, in the constant teaching, employees can be from the assigned work to the transformation of self-assigned work.