Job responsibilities of canteen administrators (General 16)

In our ordinary daily life, job responsibilities are more and more widely used. Job responsibilities can clarify what everyone's job responsibilities are, what kind of work they should undertake, what responsibilities they should undertake, how to do it better, what they should not do, and so on. There are many points for attention in formulating job responsibilities. Are you sure you can write them? The following are the responsibilities of the canteen administrator that I helped you sort out, hoping to help you.

Responsibilities of Canteen Administrator 1

1. Establish and improve various systems of canteen management, be specifically responsible for the management of school canteens, and do a good job in the management of students' meals.

2. Strictly implement the canteen purchase system, and the purchased goods must be checked and accepted by scales. It is forbidden to enter the canteen with poor quality, high price or unsalable food to ensure food safety.

3. Be responsible for the skills training of canteen staff, making kitchen operation rules and establishing post responsibility system and technical standards for kitchen staff, and checking the implementation of rules and regulations.

4. Do a good job in the morning check-up of canteen staff every day, ensure that all canteen staff have health certificates, and urge canteen staff to pay attention to personal hygiene.

5. Strictly control the hygiene of food operation. Containers and food temporary storage places must meet hygiene standards. Food should be cooked thoroughly, and the interval between cooked finished products and consumption should not exceed 3 hours. Samples should be kept for 24 hours every day.

6. Do a good job in cleaning the canteen every day, leaving no dead ends, ensuring the overall environmental sanitation of the canteen, regularly checking the equipment and doing a good job in maintenance.

7. Be familiar with the installation layout of water and electricity heating in the canteen, inspect sensitive parts regularly, and supervise the standardized operation of the canteen.

8. Skillfully use fire extinguishers; Responsible for the overall management of canteen, accurately grasp the ideological work and living conditions of canteen staff and cooks, strengthen ideological and political work, and fully mobilize the enthusiasm of canteen staff.

2. Educate cooks to adhere to principles, be selfless, put others before themselves, treat teachers and students equally, be patient, warm and thoughtful, and give them as much convenience as possible.

third, do a good job in the preparation of main and non-staple foods, increase the variety of colors, improve the quality of meals, and do a good job in cost accounting, so as to ensure that meals are adequate in weight, reasonable in price, economical and practical, with many patterns, varieties and good in quality.

fourth, do a good job in food hygiene and security in the canteen.

fifth, do a good job in the assessment of canteen staff.

6. Always listen to employees' opinions and demands on the canteen, and constantly improve service attitude and food quality.

7. Take an active part in political study and collective activities, study business knowledge hard, and constantly improve business level.

VIII. Supervise the daily cleaning and disinfection of kitchenware and tableware and the cleaning of environmental sanitation in the kitchen.

IX. Supervise and inspect the personal hygiene of cooks.

X. Pay attention to saving and eliminating waste, regularly check and maintain all canteen equipment, and do a good job in fire prevention and theft prevention.

Xi. Be ready to complete other temporary tasks assigned by the leaders at any time. Responsibilities of Canteen Manager 3

1. Be responsible for the overall work of the canteen and conscientiously implement the rules and regulations of canteen management.

second, understand the morning check-up and physical condition of the employees in the canteen, and make the work arrangement and division of labor on that day.

third, do a good job in food acceptance every day, and reject food and raw materials with quality problems.

iv. ensure that the process of food procurement, storage, processing and supply in the canteen conforms to the regulations, and the operation is standardized to eliminate potential safety hazards.

5. Negotiate the nutrition menu with the food hygiene administrator (health teacher) every week, measure the demand and price cost, and balance the monthly profit and loss.

6. Be good at listening to and correctly handling the opinions and demands of teachers, students and parents, and constantly improve the service quality of the canteen.

7. Clear the warehouse once a month with the warehouse keeper to make sure that the accounts are clear and consistent.

VIII. In case of food hygiene and safety accidents, report to the director immediately, and actively implement the emergency plan under the unified command of the leading group.

9. Be responsible for fire prevention and theft prevention in the canteen. Responsibilities of canteen administrator 4

1. Strictly abide by the rules and regulations of the forest farm.

2. study hard, manage strictly, fully mobilize the enthusiasm of canteen staff, and constantly improve the quality of canteen food and the level of service reception.

3. Be responsible for the cost accounting of dining in the canteen, so as to reduce the cost of dining and improve the quality of eating; In-depth research, increase the variety of colors, warm and thoughtful service.

4. establish and improve the post responsibility system in the canteen, and the responsibility lies with people.

5. Do a good job in food safety, pay special attention to the management of food, environment and staff's clothing hygiene in the canteen, implement the Food Hygiene Law, and disinfect tableware every meal to prevent epidemic diseases and food poisoning.

6. Study diet and constantly improve cooking techniques.

7. Pay special attention to the safety, fire prevention, anti-theft and anti-virus work of the canteen, and regularly check the operation of electricity, fire, gas and mechanical equipment. The users of electrical equipment are the first responsible person. When potential accidents are discovered, timely measures should be taken to rectify them to prevent all kinds of accidents.

8. Temporary employment in canteens should be strictly managed. In principle, temporary workers should not be employed. If they are absolutely necessary, they need to ask for approval. The use of temporary workers should be strictly controlled and management should be strengthened.

9, strictly abide by the financial system and financial discipline, do a good job of settlement. All purchases are planned for approval before purchase, accounting and reimbursement according to the facts, and resolutely put an end to jobbery. Approve and reimburse the meal expenses of the previous week every Monday, and go through the examination and approval procedures.

11, strengthen the management of canteen items, establish a physical account, and register the increase or decrease. Manage the accounts of food and drinks consumed for a long time, and check with the cooks in time to ensure that the accounts are consistent with the facts, ensure that the articles and food supplies are in good condition and free from corrosion, and avoid loss, damage and waste.

11, accept the temporary task of the unit leader and participate in various activities organized by the forest farm. Responsibilities of Canteen Administrator 5

1. Under the leadership of General Affairs Department, be fully responsible for the management of canteen and lead all staff to complete various tasks assigned by superiors.

2. Make the work plan and the rules and regulations of the canteen, and check the implementation.

3. Strictly abide by the rules and regulations of the school and canteen management department, conscientiously do a good job in the ideological and political work of the staff, care about the life of the staff, strictly manage, fully mobilize the enthusiasm of the staff, and continuously improve the food quality and service level of the canteen.

4. Be responsible for the cost accounting of meals in this canteen, so as to reduce the cost of meals and improve the quality of meals; Expand service items, increase variety and flavor characteristics; Enthusiastic and thoughtful service for diners as the fundamental purpose, and constantly promote the development of food work.

5. establish and improve the post responsibility system in the canteen, and the responsibility lies with the operating mechanism of people.

6. Do a good job in the management of food, environment and personal hygiene in the canteen, implement the "May 4th Hygiene System" and the "Food Hygiene Law", and disinfect common tableware every meal to prevent the occurrence of epidemic diseases and food poisoning incidents.

7. hold regular meetings of all canteen staff and team leaders to study and discuss the work priorities of the canteen and make work plans. Regularly organize canteen staff to carry out business study and technical training. Continuously improve the professional and technical level of employees, improve the rules and regulations of the canteen and improve measures.

8. Pay special attention to the safety education and public security fire control work in this canteen, regularly check the operation of electricity, fire, gas and mechanical equipment, clarify the post responsibilities, find hidden dangers of accidents, and take timely measures to rectify and eliminate all kinds of accidents.

9. Strengthen the education and management of the temporary workers in the canteen, conduct regular training on business skills and production safety, and pay attention to giving play to and mobilizing the enthusiasm of the temporary workers.

11, according to the working situation of the canteen, arrange the labor reasonably, pay attention to the role of the team leader, and arouse the enthusiasm of employees.

11, strictly abide by the financial system, do a good job of monthly settlement. 6

1. Formulate and improve the management systems of canteens, and earnestly implement them.

2. Responsible for supervising the procurement and verification of canteen food.

3. Implement food hygiene laws and regulations, organize regular physical examinations for cooks and apply for health certificates to prevent infectious diseases and food poisoning.

4. Organize regular food management committees to listen to the opinions of teachers and students and improve the quality of food. Supervise the sanitary condition, food price and service attitude.

5. Manage the fixed assets of the canteen and the cooking equipment.

6, responsible for selling meal cards, recharging, checking and urging students to eat with cards.

7. Be responsible for the monthly business payment settlement with all food stalls.

8. urge the cleaners to do a good job in the public hygiene of the canteen.

9. Complete other tasks assigned by the leaders. Responsibilities of Canteen Manager 7

1. From the perspective of safeguarding the fundamental interests of teachers and students and maintaining social stability, establish a high awareness of food hygiene and safety.

2. Do a good job in "five records": canteen food acceptance record, canteen food tasting record, canteen food sample retention record, school canteen work supervision record and canteen employee training record.

3. Carry out health management for employees, establish health files, urge employees in canteens to carry out health check-ups, and put forward opinions on job adjustment for those suffering from diseases that hinder food safety and urge them to implement them;

4. Manage the procurement of food (including raw materials), food additives and food-related products, the inspection of incoming goods, the procurement records and the storage and use of food additives;

5. Organize the formulation of food safety inspection plan, and regularly inspect, record and file the implementation of food safety management system, food safety status during food processing and production, and implementation of food safety operation norms. Acts found in the inspection that do not meet the food safety requirements should be stopped in time and suggestions should be put forward;

6. Manage the environmental sanitation of the canteen and the treatment of kitchen waste;

7. In case of food safety accidents such as suspected food poisoning, teachers and students should report the accidents to the local food and beverage service food safety supervision department in time, take measures to prevent the situation from getting worse, and cooperate with the supervision department for investigation and handling;

8. Actively cooperate with the supervision and inspection work carried out by the food safety supervision department.

9. Prohibit idle personnel from entering the operation room.

11, urge the staff to wear health work clothes for operation.

11. Immediately discover and point out the potential safety hazards in all aspects of canteen management (raw material purchase, tableware disinfection, operation and processing, disposal of surplus and moldy food), urge rectification, and give immediate feedback.

12. Monitor the adequacy of meals, dishes and portions at the dining table at any time, know the dining situation of teachers and students in time, and urge the canteen to make efforts to improve students' meals. Responsibilities of Canteen Manager 8

1. Love canteen management, be enthusiastic about serving teaching, scientific research and the life of teachers and students, and have dedication.

2. Understand the laws and characteristics of school education and school meals, be familiar with school canteen work, and have certain management knowledge and ability.

3. Have a certain level of political theory and management theory, and can play an exemplary role in "service education" and "management education".

4. Adhere to principles in work, distinguish between public and private, be open and aboveboard, stress efficiency and have pioneering spirit.

5. Organize canteen workers to learn political business and improve their service awareness; Handle interpersonal relationships well and fully mobilize the enthusiasm, initiative and ownership of workers.

6. Do a good job in financial management and cost accounting of canteens, and accept the examination of school financial personnel every semester.

7. Have a certain knowledge of nutrition, ensure reasonable food processing, scientific collocation and reasonable cooking methods, reduce the loss of nutrients and improve the digestibility.

8. Keep the procurement, processing and sale in order to prevent poor quality, toxic and contaminated food from being supplied to teachers and students and prevent food accidents.

9. Do a good job in preventing rats, flies, viruses, fires, burglars, etc.

11. Accept the inspection of epidemic prevention departments and security departments at higher levels and complete various tasks assigned by school leaders. Responsibilities of the canteen administrator 9

I. Environmental sanitation

(1) The dining hall is clean and bright, with no dust on the dining table, no garbage on the floor and no dirty water and dust on the stools. The floor should be bright and clean. The cleaners should clean and mop the floor of the hall at least 2-3 times a day, and clean the dining table at any time to ensure that the dining hall is clean and tidy.

(2) There is no sundries and garbage around the canteen, and the drainage ditch around the canteen is free of dirt and garbage. It should be cleaned at least 1-2 times a day to ensure that the outdoor is neat and clean.

(3) The windows in the lobby should be wiped at least once a week, and the glass should be clean and bright without dust and traces.

(4) The walls and ceilings around the dining hall are free of cobwebs, and should be cleaned at least once a week. Wall tiles should be scrubbed at least 2-3 times a month.

(5) The dining hall should be equipped with facilities for killing flies, mosquitoes, viruses and rats, and the hall environment should be completely disinfected 1-2 times per semester.

(6) the bathroom should be cleaned and washed for a long time to ensure that the bathroom has no odor, and it is required to be disinfected once a month.

(7) The flower fences inside and outside the canteen are clean and free of dust, and they should be wiped every day.

2. Hygiene of canteen kitchen, operation room, storage room, cookware and kitchenware

(1) The canteen kitchen must be kept clean and tidy every day, and the ground should be kept dry and free of garbage and sundries; Cooking utensils and kitchenware are cleaned after use every day, then disinfected and placed neatly and orderly; The vegetable piers and kitchen knives are cleaned and placed neatly after use; Fresh vegetables, dry goods and other foods are put on shelves, and soy sauce and vinegar are put into tanks (cans). They are not allowed to be placed anywhere. The floor of the operation room is free of garbage and important things, kept dry and tidy, and the food in the storage room is displayed in an orderly manner, and the pool cover is free of dust and kept clean and bright.

(2) The kitchen, operation room and storage room of the canteen should be cleaned once a day, so that the walls are free of dust and cobwebs; Sweep every Monday and thoroughly arrange kitchen facilities such as walls, floors, kitchen utensils and chopping boards.

(3) raw and cooked foods should be separated to ensure that raw and cooked foods are not cross-contaminated or cross-flavored.

(4) Dry goods should be evaporated and cleaned, washed and rinsed frequently to ensure that there are no sand grains and sundries, and rotten food is not allowed to be processed and sold.

3. Hygiene of vegetables and meat

(1) Vegetables must be cleaned and processed before entering the cooking process of steaming, frying and boiling.

(2) the meat must be rinsed first, and the meat with skin must be skinned (browned to golden yellow). After all ears, it can be processed and cut. After the rinsing, the water should be rinsed first, and then steamed, fried, boiled and exploded.