School canteen job duties (General 10)

In today's society, more and more places need to use job duties, job duties have the effect of improving the internal competition vigor, better find and use talents. General job duties are how to develop? Here is my school cafeteria job duties for you to organize (General 10), welcome to share.

(a) staff duties

First, responsible for the overall work of the cafeteria, lead by example, hard work, mobilize the enthusiasm of the cooks, and seriously improve the work of the cafeteria, the school cafeteria staff duties.

Second, regular business meetings, praise good people and good deeds, set up advanced, and do a good job of cafeteria safety.

Third, the strict implementation of the food hygiene system, and effectively grasp the canteen food hygiene and environmental health and personal hygiene, check the quality of food purchased every day, found that the problem is dealt with in a timely manner, to prevent food poisoning accidents. To do a day a small sweep, a week a big sweep.

Fourth, strict food purchase channels to ensure food quality and safety.

V. Grasp the tableware cleaning, disinfection and cleaning work and add and maintenance work, in order to ensure health and safety, and practice economy, reduce expenditure.

Six, responsible for the costing of cafeteria meals, to ensure that the price is reasonable, variety of colors, and often update the recipe to ensure that teachers and students eat, eat well, eat hygiene.

seven, set up the idea of ownership, education cafeteria staff to save water, electricity, care of public property, for the collective accumulation of funds.

VIII, supervise the staff to work need to wear clean overalls, caps, masks, body cloth, and regularly check personal hygiene, education staff to establish a wholeheartedly for the teachers and students to serve the idea.

(B) cafeteria custodian duties

First, careful acceptance, strict control, to ensure that the legal channels of purchase and spoiled food does not enter the warehouse, bills and items do not match not sign.

Second, conscientious and responsible for food, goods custody, to prevent rodent bites, insect moths, to prevent rotting phenomenon.

Third, conscientiously do a good job of food in and out of the register, to ensure that the account is consistent. Do not meet the formalities do not receive and issue, not approved by the loan.

Fourth, do a good job in the cafeteria magnetic card, cash custody, timely settlement, cash.

V. Ensure food safety, do a good job in fire prevention, anti-virus, anti-mold, anti-theft and other security work, close the door at any time to lock, strict warehouse system.

(C) the duties of the cafeteria purchasing staff

First, close contact with the market and the relevant supply departments, pay attention to the market food and price information, to strengthen the planning, strict import channels, buy cheap and fresh food and vegetables, and do everything possible to ensure that the cafeteria minimum price supply.

Second, do not buy spoiled, moldy, moth-eaten, expired and other substandard food.

Third, conscientiously implement the relevant provisions of integrity, consciously abide by the receipt and inspection system, if you find that the procurement of food, vegetables, lack of pounds, mold and deterioration, should be returned in a timely manner, to ensure that the bills, food in line.

Fourth, cash, checks and invoices, to be settled in a timely manner, the financial procedures should be complete, documents should be legal, earmarked, strictly prohibit the diversion of public funds.

(D) cafeteria cooking staff duties

First, set up wholeheartedly for the teachers and students service ideas.

Second, the sale of marked prices, daily consumption of food, food materials to have a record. To do meals hot food fresh, delicious. To do cost accounting break-even, slight savings.

Third, the strict implementation of the relevant provisions of the cafeteria health, food, tableware, environment and personal "four hygiene". Food clean, tableware every meal to wash and brush clean, keep tableware disinfection clean, stacked neatly, steamed rice site to maintain cleanliness and hygiene, staple food warehouse should be cleaned often, to prevent food poisoning things happen, to save water, electricity, oil, food.

Fourth, to serve the director of the command, to comply with the system of commuting, solidarity with each other, the division of labor is not divided.

Fifth, to promote civilized service, the sale of meals to do enthusiasm, patience, sincerity, buying and selling fair and reasonable.

Six, on duty with a health certificate, pay attention to personal hygiene, diligent hand washing, diligent nail clipping, diligent haircut, diligent change of clothes, pay attention to the personal instrument

School cafeteria duties 2

A strict compliance with the financial management system, adhere to the earmarks.

Second, the bill must be carefully scrutinized, there must be no error.

Third, the monthly inventory of cash on hand, according to the provisions of the retention. At the end of the month to inventory cash and bank deposits, so that the accounts, accounts consistent, clear and error-free.

Fourth, the funds are not allowed to borrow, special circumstances need to be approved by the director in charge.

Fifth, adhere to the work, on time for the diner for the card, deposit procedures, to be enthusiastic, serious, thoughtful.

Six, often check with the bank deposit amount. Supervise the purchasing staff to report accounts in a timely manner.

vii. Seriously pay wages and bonuses to temporary workers, timely cleanup and recovery of arrears in the amount.

School cafeteria duties 3

1, love of cafeteria management, enthusiastic for teaching, research and the majority of teachers and staff life services, with dedication.

2, understanding of school education and school meals work rules and characteristics, familiar with the work of the school cafeteria, with a certain degree of management knowledge and management ability.

3, have a certain level of political theory and management theory, can be in the "service education", "management education" on the role of an example.

4, in the work of adhering to the principle, public and private, open and honest, seek efficiency, and pioneering spirit.

5, the organization of the canteen workers to conduct political and business learning, improve the service consciousness of workers; handle interpersonal relations, fully mobilize the enthusiasm of workers, initiative and ownership.

6, good financial management of the canteen and cost accounting, each semester to accept the review of the school's financial personnel.

7, with a certain knowledge of nutrition, to ensure that food processing, science, cooking methods are reasonable, to reduce the loss of nutrients, improve digestibility.

8, good procurement, processing, sale, to prevent poor quality, toxic, contaminated food supply to teachers and students, to prevent the occurrence of food accidents.

9, do a good job of anti-rodent, anti-fly, anti-poisoning, fire prevention, anti-theft and other work

10, to accept the higher epidemic prevention departments, security departments and other departments of the inspection, the completion of the school leadership of the various tasks assigned.

School cafeteria duties 4

First, the cafeteria administrator job responsibility system

The cafeteria administrator to accept the leadership of the General Affairs Office must lead all the cooks *** with the cafeteria, and strive to open up the catering sources of goods, arrange for teachers and students to dine and the supply of meals to the work of the guests, and improve the cafeteria hygiene, which is the responsibility of the administrator of the cafeteria.

1, the organization of all cooks to study politics and business, set up a canteen for the education service idea, improve the political quality of cooks and business quality.

2, do a good job in the cafeteria attendance, responsible for checking and supervising the implementation of the work of each position, and by the production of good morning inspection and daily assessment work to improve the quality of cafeteria services and food quality.

3, rational arrangement and use of labor, give full play to each individual labor technology, and constantly improve the canteen job responsibility system.

4, good environmental health and food hygiene in the cafeteria to prevent food poisoning.

5, strengthen the canteen cooking, equipment management, to achieve reasonable use, custody and routine maintenance work, pay attention to safe operation, improve the utilization of cooking equipment.

6, the entire processing of the cafeteria, to rationalize the production and understanding of food processing. Prevent blind feeding and food waste, plug the loopholes, reasonable pricing, master the month's costing and profit and loss.

7, coordination of interpersonal relations, good solidarity, care for the cafeteria staff, do more to mobilize everyone's enthusiasm for work to create a good working environment in the cafeteria.

8, a practical understanding of the situation in the cafeteria, the cafeteria to master the work of the law, in the actual work to be good at identifying problems, to achieve timely and correct treatment to ensure that the work of the cafeteria to ensure that the smooth progress of the work of the major issues, should be reported to the General Affairs Office in a timely manner.

9, grasp a variety of information, and constantly introduce advanced scientific management methods and listen to the views, and constantly improve the work of the cafeteria, so as to improve the level of management of the cafeteria.

10, conscientiously do a good job at the end of the year to summarize the work of the cafeteria, and put forward the future work of the cafeteria to improve the views and measures.

Second, the canteen administrator assistant and head of the duty

Assistant and head of the class to accept the leadership of the administrator, and is responsible for and leadership of the class **** with the good canteen food processing and supply and hygiene work, which is the responsibility of the head of the class.

1, participate in the discussion and study of food processing and supply plan arrangement.

2, the process of food processing and production of the class, supervision and inspection, and has full responsibility.

3, strict compliance with the health system and responsible for checking the implementation of food hygiene and environmental hygiene.

4, reasonable arrangement of the class labor force, efforts to complete the class tasks, ready to correct the implementation of deviation, to ensure the smooth progress of food processing and supply.

5, the shift should be to the successor account of the shift has not yet dealt with the problem (such as the remaining rice, vegetables, pasta and related quality issues), and put forward the views of processing, pay attention to deal with the relationship between the second class.

6, in case of special problems should be timely to reflect the situation to the administrator in order to *** with the study, make timely measures to solve the problem.

7, cook meals, by the shift manager is responsible for playing dishes.

8, seriously lead their own class, care for the class personnel, leading the class to improve the political quality and business quality.

9, do a good job of each incoming food acceptance. Poultry and meat food must have a quarantine certificate in order to check the weighing and acceptance. The deterioration of food is not allowed to accept.

Third, the duties of the buyer

1. Must be familiar with the canteen used in a variety of food and raw material varieties and related health standards, health management practices and their relevant regulations. Understand the various raw and auxiliary materials may exist health problems.

2. Should be proficient in the necessary sensory inspection methods, procurement of food must look at the packaging identification or product instructions in accordance with the provisions of the "Food Sanitation Law" labeled name, origin, date of production, batch number, specifications, shelf life, etc., to prevent the purchase of counterfeit and shoddy products.

3. Procurement of food must be to the supply side of the relevant quarantine certificates or laboratory tests, found that the supplier to provide food does not meet the hygiene requirements should be refused to purchase. Request for a variety of health certificates should be kept for inspection.

4. Timely grasp of relevant food information, under the premise of quality assurance, should be in accordance with the principle of reasonable price orders, and to do on time, in accordance with the quantity, quality, and can not be delayed normal work.

5. Procurement of food should be based on the principle of the depth of the normal channels must be imported from the regular channels to have the size of the formal companies, stores to purchase food, not allowed to ask for kickbacks. If you need to change the original supply channel must be prior to the administrator to ask for instructions and get consent.

Fourth, the warehouse custodian responsibilities

Strengthen the scientific management of the warehouse, responsible for food, food, fruit items in and out and custody, to ensure that the number of items issued on time and on time, for the convenience of food processing.

1, into the warehouse of each food to be carefully accepted, check the invoice, name, specifications, quantity, amount is consistent, and signed on the back of the invoice, the invoice to the administrator.

2, such as the discovery of the number of discrepancies, food spoilage and defacement, should be refused to enter the warehouse, and reflect the situation to the administrator in a timely manner, so as to deal with timely or return. Poultry and meat food must have a quarantine certificate, otherwise they are not allowed to enter the warehouse.

3, all kinds of food (including food) to receive the issue, should be in line with the first in the first to eat, after the principle of eating, in order to prevent deterioration.

4, the warehouse items should be discharged neatly according to the category, and marked with the date of purchase and quantity, to facilitate the issuance, and grasp the seasonal changes, timely inspection, in order to prevent mold and mildew and cause unnecessary losses.

5, the warehouse should be regularly cleaned, keep the warehouse environment hygiene, dry, and prevention and control of four pests. If you find problems should be reflected in a timely manner in order to take measures.

6, often contact with the buyer and the burner, according to the daily supply situation, to master the in and out of the balance, in order to ensure that all kinds of food supplies in a timely manner, so as not to disconnect, not backlog, not waste.

7, do a good job of cooking utensils and stationery custody, without consent, shall not be arbitrarily lent.

8, the items in the warehouse to do day-to-day, and often check to ensure completeness. Monthly inventory, fill out a statistical table of inventory items sent to the accountant, in order to calculate the cost.

9, daily accounts of goods in and out of the day reported to the administrator, so that the administrator to grasp the cost of meals and food.

10, responsible for the development of the weekly menu, issued every day the required food, spices and other items to do meat and vegetables with a reasonable variety of daily updates, lunch meat? The lunch meat, vegetarian varieties? A variety of lunch, vegetarian dishes, plus 1 soup, dinner meat? The number of varieties of meat dishes for lunch and vegetarian dishes for dinner plus one soup is updated every day. The company's website has been updated with the latest information about the company's products and services.

Fifth, cooking job responsibility system

Responsible for processing and ensure the timely supply of the whole school meals teachers and students on the day (meals) needed to diversify the varieties of meat and vegetables.

1, must be in accordance with the daily menu arrangements, meat and vegetable ingredients and cooking.

2, the daily arrangement of a variety of meat and vegetable dishes must meet the requirements of color and flavor, do not allow the phenomenon of burning. Meat and vegetable varieties should be reasonable collocation, varieties should be updated every day, lunch size meat dishes to reach 5 varieties, vegetarian dishes 5 varieties plus a soup; dinner size meat dishes to 3 varieties, vegetarian dishes 4 varieties plus a soup.

3, food processing, must be reasonable with the material and rational use of a variety of paid food, spices, to prevent blind material and increase the cost of expenditure, each meal with material in a timely manner, in order to rationalize the pricing.

4, morning and evening classes do a good job of coordinating work, cooperate with each other, so that the division of labor is not divided.

5, raw and cooked utensils and food must be strictly separated from the storage, and properly stored, processing meat and vegetarian dishes, not only to be cooked through, but also suitable for teachers and students taste and nutritional requirements, spoiled food processing is strictly prohibited.

6, after the supply of the remaining meat and vegetable dishes, must be properly stored, the sale of overnight meat and vegetable dishes should be back to the pot and then burned to supply, such as spoiled food should be reflected to the administrator in a timely manner to facilitate the measures to be taken.

7, the processing should be focused, to achieve safe operation, do a good job of falling hands clear work, the stove, operating table, operating room should be rinsed once every meal.

Six, the boiler room job responsibility system

Ensure that the supply of every meal every day steamed rice room, pasta room gas supply, and is responsible for the morning, afternoon open small supply, which is the boiler stoker *** with the responsibility.

1, conscientiously implement the boiler safety operation management system, prohibit unauthorized operation.

2, boiler operation, should adhere to the post, shall not arbitrarily leave, if there is something to leave, to be replaced by someone to look after, no matter not to leave outsiders.

3, every day must burn enough boiling water on time to supply supply.

4, pay attention to saving gas, coal, to do with the use of open, do not need to close, and to save steam, coal.

5, steaming rice, steaming pasta to strengthen the contact, timely supply, midway not arbitrarily interrupt the delivery of gas.

6, regular maintenance of boiler equipment, safe production and civilized operation to prevent accidents.

7, regular ash out of the furnace, keep the pipeline open, water quality testing on schedule to ensure the normal operation of the boiler.

8, the custody of the boiler room tools, and do a good job in the health of the area, keep the boiler room environment clean.

9, boiler operation, should pay attention to the water level meter and pressure gauge and check whether the pipeline leakage, whether the valve is flexible and effective to ensure the normal operation of the boiler.

10, winter should be wrapped in time to prevent freezing and cracking of the gas supply pipe, affecting the normal gas supply.

School cafeteria duties 5

1, on time to and from work, not late, do not leave early, there are sick and something in accordance with the provisions of the leave procedures, working hours do not casually leave the cafeteria, wearing overalls can not walk around the campus.

2, to establish a wholeheartedly for the teachers, students and staff to serve the ideology, seriously study the business, and constantly improve the quality of meals, and very well to complete their work.

3, the strict implementation of the rules and regulations of the cafeteria, each person's responsibilities are clear, within the scope of duty to do a good job and good health.

4, check the student dining situation, timely feedback, put forward improvement measures to ensure the quality of meals.

5, comrades care for each other, love each other, help each other in the work, the courage to bear the burden of division of labor is not clear to listen to the arrangement of the initiative to do.

6, the canteen staff is responsible for everyone, to improve the canteen health work, to ensure that the environment in the canteen, tableware health, safety.

7, to complete the school and the cafeteria managers to arrange other work.

8, the back door of the cafeteria in addition to raw materials and pouring garbage when open, the rest of the time is locked.

9, stop non-staff into the cafeteria.

10, saving water and electricity.

School cafeteria duties 6

The school cafeteria is a public service, to serve teachers and students as the main purpose, is an important part of the school business, the school cafeteria shall not be for profit, is an important part of the school business, the school cafeteria shall not be for profit, in order to regulate the behavior of financial management of the cafeteria in our school, clear school economic relations, safeguard the legitimate rights and interests of teachers and students, and promote the healthy development of education. The healthy development of education, combined with the actual situation of the management of the school cafeteria, specially formulated this responsibility.

First, according to the higher provisions of the school cafeteria must be a separate account, responsible for the school cafeteria financial work.

Second, according to the provisions of the set of accounting entries, accounting books.

Third, the school cafeteria financial expenditures to implement the "handler, receiver, approver and so on three or more signatures" can be processed.

Fourth, the end of the month to do a good job of financial reports, including balance sheets, income and expenditure statements and financial statements.

Fifth, the management of the audit and supervision work to maintain the interests of teachers and students.

School cafeteria duties 7

First, conscientiously implement the party and state routes, guidelines, policies, and comply with relevant state financial laws, regulations and financial center of the group company formulated the provisions of the rules and regulations, comply with the company's rules and regulations.

Second, combined with the actual situation of the cafeteria, according to the management needs to correctly set up accounting entries, open accounts, bookkeeping, accounting, reporting, so that the procedures are complete, the contents of the real, accurate figures, clear accounts.

Third, regularly with the cashier to check the amount of cash on hand and bank balance, to ensure that the general ledger records and journal records are consistent.

Fourth, according to the requirements of the internal management of the cafeteria, the correct accounting costs and expenses, and prepare monthly statements on schedule.

Fifth, to strengthen the economic accounting of the cafeteria, tap the potential to reduce food costs, and timely rationalization proposals to the leadership.

Six, regular organization of property inventory, to ensure the safety and integrity of property and materials, timely adjustment of books and records, to achieve consistency.

VII, in accordance with the provisions of the national accounting system, to do a good job of accounting vouchers, books, statements and other accounting records and materials custody.

viii, to complete other tasks assigned by the leadership.

School cafeteria duties 8

1, set up wholeheartedly for the teachers and students to serve the idea of obeying the leadership of the General Affairs Office, responsible for the cafeteria every day, three meals of the main and side food cooking and the supply of tea to teachers and students, and constantly improve the cooking technology and quality of service.

2, give full play to their skills, to provide quality service for teachers and students, not afraid of hardship, not afraid of trouble, and constantly improve their thinking and business quality.

3, unity and cooperation, proactive, hard-working, **** with the cooking work.

4, reasonable planning, proper organization, careful budgeting, attention to saving food ingredients and fuel, water and electricity, in order to reduce food costs, to achieve cheap quality.

5, pay attention to meal hygiene, strict cooking ` operation requirements, careful processing, raw and cooked separately.

6, strengthen personal and environmental hygiene, contact with cooked food and distribution of meals to wash their hands first, to avoid cross-contamination and prevent food poisoning.

7, conscientiously implement the rules and regulations of the school and cafeteria management system. Consciously abide by labor discipline, in any case, shall not quarrel with the diner.

8, listen to the views of the staff, and constantly improve the work, do a good job in fire prevention, anti-theft, anti-drug, anti-corrosion work. Timely completion of other tasks assigned by the leadership.

School cafeteria duties 9

1, specifically responsible for the management of school food hygiene and safety.

2, responsible for food hygiene and safety management system and assessment of reward and punishment system.

3, strengthen the study of "school canteen students collective meal health management regulations", "Infectious Disease Prevention and Control Act", "catering and collective meal distribution unit health norms" and other laws and regulations and norms, will be required to implement in the management of food hygiene and safety of school food hygiene and management work, and strive to become a school health management work of insiders.

4, regular inspection of food production and operation of the process of hygiene, and timely record, on the inspection found to be inconsistent with the health requirements of the behavior of timely stop and put forward processing advice, effective assessment of rewards and punishments.

5, the regular organization of practitioners for health laws, regulations and food hygiene and safety knowledge training.

6, the establishment of food hygiene and safety management of the relevant files

7, accept and cooperate with the education and health departments of the unit of food hygiene and safety supervision and inspection, and truthfully provide relevant information.

8, in accordance with laws and regulations, school food hygiene and safety of other management.

School cafeteria duties 10

1, in the cafeteria under the leadership of the director, is responsible for the warehouse materials acceptance, custody and receipt of work, the establishment of the use of goods registration account.

2, carefully acceptance of all incoming food, check the name, specifications, quantity, amount is consistent with the procurement plan. Found that the procurement of materials there is a discrepancy between the number of food spoilage and damage, should be refused to enter the warehouse, and reflect the situation to the administrator in a timely manner.

3, all kinds of food (including food) to receive the issue, should be in line with the first in the first, after the principle of eating, to prevent spoilage.

4, the warehouse items should be discharged neatly according to the category, and marked with the date of purchase and the number of easy to issue, and grasp the seasonal changes, timely inspection, in order to prevent mold and cause unnecessary losses, shall not be the main, non-staple foods and raw materials and miscellaneous mixing, to be classified into different libraries and stored away from the ground wall.

5, the warehouse should be regularly cleaned, keep the warehouse environment hygienic, dry, and prevention and control of four pests. If you find problems should be reflected in a timely manner in order to take measures.

6, often contact with the buyer and the head chef, according to the daily supply situation, to master the in and out of the balance, in order to ensure that all kinds of food supplies in a timely manner, so as not to be out of line, no backlog, no waste.

7, in a timely manner will be about to the shelf life or possible deterioration of food, non-staple foods, spices, varieties, quantities and other information accurately reported to the person in charge.

8, do a good job of all kinds of toxic and hazardous substances in custody, with a fixed cabinet and lock, packaging should be obvious warning signs.

9, the warehouse items to do the end of the day, and often check to ensure completeness. Monthly inventory.

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