catering work plan for September
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In order to conscientiously implement the Food Hygiene Law of the People's Republic of China and further strengthen the hygiene management of school canteens, according to the Food Hygiene Law, the Regulations on School Hygiene Work and the actual situation of our canteen, all teachers and students will have a clean and comfortable working environment recommended by whitening and freckle-removing products, ensure the smooth dining task and maintain the honor of _ _ _ _ _ _ _ _. The list of whitening products for canteen work is formulated as follows:
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first, we should continue to further strengthen the management of canteen work, strengthen skills training, and improve the business water temperature and service quality of canteen employees.
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second, on the premise of doing a good job in the canteen. All canteen staff should actively participate in political study, constantly improve their consciousness of serving teachers and students, and be polite, civilized and enthusiastic.
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third, strictly implement the food hygiene law, and the staff must hold health certificates to prevent health accidents.
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4. Do a good job in food procurement, transportation, storage and sanitation. Never pre-purchase spoiled and rotten food to prevent food poisoning.
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Fifth, do a good job in the hygiene of school canteens, and disinfect utensils every day, leaving them raw and cooked, so as to prevent contamination.
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six, the food should be washed, and the rice should not be raw. Try to eat and cook now.
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7. Food should be kept clean, fly prevention measures should be strengthened in summer, and heat preservation should be done in winter.
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8. We must do a good job in purchasing all kinds of food such as grain, oil and vegetables, and do a good job in all kinds of inventory at the end of the month and related matters.
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9. The procurement of all kinds of materials, food and vegetables should ensure the quality, the supply must be timely, and the purchase should be less frequent, and the price should be valued and the cost should be cost-effective.
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11. correctly handle the working relationship between kitchen staff, and support each other, get along with each other and work together.
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Xi. The purchased food must be checked and accepted by Zhang Huiming and Pu Jinghua. Only after it is qualified can it be submitted to the accountant for reimbursement.
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12. The materials (tableware, cookers) and other materials needed for purchasing kitchens must be approved by the General Affairs Director before purchasing. The use of large funds should be approved by the headmaster.
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XIII. Consciously do your job well, work hard, constantly improve the quality of meals, and ensure that there are no problems and accidents.
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XIV. We should do a good job of cost-effective for all kinds of food to be cooked, including pasta, oil and salt, seasoning, vegetables and meat, so as to ensure the normal operation of the canteen economy.
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15. Personal attention should be paid to: wear work clothes during working hours, do not receive visitors in the canteen, and smoking and other matters unrelated to work are strictly prohibited during working hours. Take a bath regularly. Haircut, do not leave too long nails. For the health areas distributed to individuals, it is necessary to keep them clean in time to ensure the cleanliness of drinking utensils, floors and warehouses. The squad leader will be responsible for the overall liquidation of the canteen on Friday, so that the canteen will always be clean, hygienic and orderly.
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XVI. Take changing the method of newspaper service and improving service consciousness as the breakthrough point, and focus on improving the canteen diet and strengthening the quality of food, so as to grasp the truth.
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XVII. Give full play to the functions of the Catering Committee, hold regular meetings, and listen to and feedback the information from teachers and students in time.
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18th, at the beginning of the new semester, all the staff in the canteen should accept new quarrels with new postures. In order to ensure the overall development of canteen work, we are confident to abide by all the rules and regulations of the school, do not be late or leave early, take care of public facilities, pay attention to thrift, implement the work, and make due efforts to establish a good overall image of the school.
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catering work plan for September
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1. under the leadership of the department manager/director, check the implementation of departmental rules and regulations and the completion of all work.
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2. Arrange, lead, supervise and inspect employees to make all preparations before business, timely and truthfully report the situation of the department to the manager, and report the performance of each employee to the department manager/director.
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3. Strengthen the awareness of site management and deal with emergencies in time. Master the guest's mentality and lead the staff to continuously improve the service quality.
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4. Strengthen public relations awareness, make friends, establish a good image of this department, and have certain customers.
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5. be familiar with the business, carry forward the spirit of hard-working and conscientious in the work, play an exemplary role, and assist the department manager/director to enhance the cohesion of the employees in this department.
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6. check the work dress and personal appearance of the attendant on duty.
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7. Do a good job of attendance and rest for each employee, strictly control the work, and do not be selfish.
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8. Arrange the work of restaurant service personnel reasonably, and urge the waiters to do a good job in service and cleanliness.
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9. always pay attention to the dynamics of dining staff and the service situation in the restaurant, and give instructions on the spot. In case of VIP guests or important meetings, carefully check whether the pre-meal preparation and table setting meet the standards, and take the stage to serve in person to ensure the high level of service.
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11. strengthen communication with guests, understand their opinions on food, understand their emotions, properly handle their complaints and report them to the department manager/director in time.
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11. Check the electric switch, air conditioner switch and sound condition of the restaurant, and do a good job of safety and power saving.
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12. Check the facilities and check the tableware regularly, formulate the use and storage system, and report any problems to the department manager/director in time.
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13. Be responsible for the cleaning and sanitation of the restaurant, maintain environmental sanitation, beautify the restaurant, and do a good job in cleaning and disinfecting tableware and utensils.
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14. hold a meeting before and after work to implement the daily work plan.
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15. Pay attention to the performance of waiters, correct their mistakes and deviations in service at any time, and keep records of their work achievements as the basis for selecting outstanding employees every quarter.
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16. Actively complete other tasks assigned by the superior manager.
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accomplish the work goal systematically and efficiently. In time, personnel, materials, equipment, funds (costs) and other aspects to be better guaranteed.