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Shenzhen Longxiang Restaurant is a professional catering company. Canteen contracting is very experienced.

This is our detailed rules for canteen management

1 Manager's post responsibility system: under the direct leadership of the leader in charge of life work in your unit, be responsible for the overall work of the catering department, determine the policy and direction of business service, formulate management objectives and annual work plan, and implement them after being approved by the superior leader. Have the right to determine the scope of business services, the right to transfer personnel and the right to distribute bonuses to their canteens. At the same time, it bears corresponding responsibilities. According to modern management methods, such as strengthening the basic management system of canteens, including formulating reasonable working hours quota indicators, various assessment indicators and reward and punishment methods, establish and improve various management systems. Continuously improve the level of scientific management. Strengthening ideological education for internal employees, establishing noble professional ethics, organically combining with economic management and administrative management, and creating new management methods are the ideas of cooking staff to provide quality services wholeheartedly for the majority of employees, arouse the enthusiasm of cooking management staff, and achieve the purpose of unifying thoughts, concentrating on and improving food supply. There are plans to organize the cooks to participate in various forms of technical training, technical training, business and cultural learning activities, and jointly with relevant departments, conduct business assessment on the cooks on a regular basis, continuously improve the quality of the cooks, and encourage the cooks to apply their mastered skills and knowledge to practical work, so as to continuously improve the job loss rate. Regularly educate employees about safety in production, establish a sound and safe production system, and implement safety measures such as fire prevention, theft prevention and gas protection to prevent major accidents. Carry out the "Shanghai Staff Canteen Work Standard", formulate the implementation plan, and strive to basically realize the requirements of the work standard. Hold regular canteen core meetings to study canteen dynamics, make decisions and arrange work. Supervise and urge democratic management and report to your unit regularly.

2 management post responsibility system

Under the leadership of the manager, be responsible for the canteen production management, economic accounting, warehouse and other work, and earnestly complete the indicators of the canteen.

A, unite and lead the canteen staff, and constantly improve the quality of meals and service level.

B, always pay attention to the dynamics of supply and demand, grasp the information, and assign tasks to the team leader to prevent the disconnection between supply and demand.

C, cooperate with the team leader to do height work.

D, hold regular business meetings, often study the analysis of canteen work and economic activities, check the implementation of post responsibility system, grasp the balance of economy and food and put forward effective improvement measures.

E, responsible for formulating process specifications and standards, checking the implementation of food quality, and unifying feeding standards.

F, responsible for supervising and inspecting the environment, operation, sale, disinfection, personal "three whites and four diligence" cleaning and hygiene work and the implementation of the work of leaving hands behind.

G, responsible for setting the working hour quota, and responsible for assessing the cooking management personnel in this canteen according to the assessment standards.

H, care about the professional ethics education of canteen staff, care about life, and often carry out home visits and heart-to-heart talks.

I, responsible for coordinating the work between teams and groups.

J, responsible for bonus management and distribution.

3. Cooking post requirements:

A. Take charge of cooking on the stove. The cooking of food shall be carried out according to the process requirements, and it is required to distinguish the order, so as to ensure that the cooked food is cooked thoroughly and prevent the cooked food from being cooked from the outside. Overnight, every other meal and purchased cooked food must be cooked thoroughly again before being supplied.

B, with a lot of side dishes, cooking step by step. Master the supply schedule, eat in batches, stir-fry in batches, and supply in batches, that is, keep the color, smell, taste, shape and superior supply in line.

4. Post responsibility system of the group leader (team leader):

Job requirements:

A. Be responsible for the production and scheduling of the canteen and pay special attention to the food quality.

B, master the stock supply, reasonably dispatch and use, and urge each team to do a good job in economic accounting.

C, cooperate with the administrator to coordinate all the work.

D, responsible for all preparations before meals, window personnel arrangement during meals, food supply during meals, and accounting for cleaning after meals.

E, responsible for checking and supervising the environment, operation, sale, disinfection, personal "three whites and four diligence" cleaning and hygiene work and the implementation of the work of leaving hands behind.

F, responsible for completing the variety, quantity, quality and turnover indicators as planned.

G, responsible for the work arrangement, working hour quota assessment and bonus distribution of the team members.

H, responsible for the ideological and political work and caring for people in the team.

Operation standard:

Make preparations before shift every day-know the situation (check the report forms, shift change, etc.)-arrange the production (reasonable scheduling, reasonable arrangement)-carefully check (processing quality, operation requirements, cost accounting, safety, etc.)-finish the work-supervise the team accounting-master the profit and loss, and do not exceed the proportion.

5. Post responsibility system of the storekeeper:

Job requirements:

A. Responsible for food and condiments in the canteen (meat and vegetarian dishes). (including tableware, groceries, etc.) purchase plan, acceptance and warehousing, and voucher measurement and delivery.

B, do a good job of storage according to the regulations, properly stack and keep it, and achieve the three characters of account, card and object.

C, make sure that the normal supply of goods is not out of line, and the materials are used first in advance to ensure that the reserved materials are not moldy.

D, finish bookkeeping and all kinds of reports on time.

Operation standard:

Make preparations before shift-check and put into storage (make original records)-pile up according to the requirements of the specification-issue materials according to the plan-clear the warehouse-board the card for accounting-compile the report-cooperate with the meal-prepare for the next day's arrangement-defrost regularly-check the accounts every month-report.

6. Buyer's post responsibility system:

Job requirements:

A. Conscientiously implement the policy, and do a good job in purchasing staple and non-staple foods, condiments, cookers and assorted products in a planned way according to the supply and demand situation in the canteen.

B, the purchased materials shall be filled in the receipt form and submitted to the warehouse for acceptance and warehousing.

C, master the inventory situation of the three warehouses, keep a standing stock of commonly used materials, and purchase urgently needed materials in time to prevent disconnection.

D, contact with the competent department in advance before purchasing the goods that are being promoted in a sluggish market to prevent the backlog.

E, implement the food hygiene law system, and refuse to purchase articles that are contaminated, mildewed, deteriorated or corrupted by harmful substances.

F, abide by the financial system and market regulations, and be responsible for ensuring that the invoices are in conformity with the physical objects, the procedures are in place, and the settlement is timely and accurate.

G, handle affairs impartially, do not engage in illegal cooperation, and pay attention to professional ethics and credibility.

H, supply and demand information of main food to relevant parties at any time, and buyers of small and medium-sized canteens should take the initiative to do other work after properly arranging their own work, and make more contributions to the canteen.

operation standard:

the plan is to make a purchase plan by filling in the warehousing acceptance, such as single submission to financial settlement, checking the supply plan for the next day and the near future, and mastering the inventory situation of the three warehouses.

7. Job requirements for side dishes (planning):

A. According to the planning requirements, master the supply flow of each meal in the canteen, have sufficient estimates on quantity, quality, variety and staff requirements, and have reserve mobile supply capacity so as not to make the supply out of line.

B, according to the supply schedule, eat in batches and supply in batches, so as to make the total supply of products rich and diverse and satisfy the people.

C, cooked food products, cutting, processing and cooking process and requirements, understand nutrition knowledge, so that side dishes stress nutrition.

D, the side dishes plan should be based on high school and low proportion, combining meat with vegetarian food, combining coarse and fine nutrition with local characteristics and seasonal varieties.

E, there is room for flexibility in making a good supply plan when there are guests, and the cost can be accurately calculated without affecting the supply of popular dishes.

F, responsible for accounting to grasp the economic balance.

operation standard:

prepare a plan, assign tasks (clarify the processing requirements), check the quality, reasonably prepare dishes, schedule cooking (stir-fry and sell on time and on demand), finish the handover, clear up the work, prepare the next meal and plan for tomorrow.

8. Cooking post requirements:

A. Be responsible for cooking on the stove. The food shall be cooked according to the process requirements, and it is required to distinguish the order, so as to ensure that it is cooked thoroughly and prevent the cooked food from being cooked internally. Overnight, every other meal and purchased cooked food must be cooked thoroughly again before supply.

B, according to the side dish (plan) instruction, cook step by step.

C, grasp the supply schedule, eat in batches, stir-fry in batches, and supply in batches, that is, keep the color, fragrance, taste, shape and availability so as not to disconnect the supply.

standard of operation:

before the shift, prepare, cooperate with processing, collect seasonings, assist in matching combination (master the cooking requirements of varieties), check the quality (according to the technical hygiene standards), and stir-fry the cooking process (master the time, temperature, oil temperature, seasoning, etc.) in batches, with no more than 51 people in large pots and no more than 5 people in small pots. (Raw and cooked containers are strictly used separately) Once you enter the cooked food room, you can ensure the supply of varieties at the end, clear your hands and make a good shift record.

9. Requirements for processing meat and vegetarian dishes:

A. Processing according to technical standards according to the needs of planned varieties.

B, vegetable processing: one building, two washing and three cutting processes. The pool is dedicated to meat and vegetables separately, and the vegetables washed first should be free of rotten leaves, silt, impurities and insects. But also make full use of it, reduce losses and reduce costs.

C, meat processing, animal food without blood, hair, dirt, lesions, spots. Viscera must be washed, and there should be no thyroid gland, pathological lymph nodes and other harmful glands.

operation standard:

prepare for the shift by accepting the task, checking the quality, processing a building, washing, cutting a container, and cleaning it when it is not placed on the ground.

11, steamed rice job requirements:

responsible for steamed rice, quality, quantity, moderate hardness, no pinch, up to standard.

operation standard:

prepare inspection records one day before work, master the routine flow, collect rice as planned, remove sand grains, clean the garbage with a rice washing machine, load a steamed rice plate with moderate water (master the moisture standard), check the time of steaming rice (soak the grid in cold boiled water, and do not use raw water), keep the box warm once, sell it once, clear it up once, and check the shift.

11, dim sum job requirements:

D, production according to the plan and sales situation, ensuring quantity and quality.

E, the supply of conventional snacks must be met, and the varieties of colors should be carried out as planned.

F, make snacks according to the technological requirements, implement fixed feeding, weigh the finished products in blocks, and conduct single-point accounting.

Operation standard:

Prepare to take materials, ingredients, ferment, make stuffing, shape, mature, plate, enter the cooked food room, sell and settle accounts according to a plan before shift.

12, noodles, porridge job requirements:

responsible for noodles; Work according to the process, so as not to be raw, sticky or paste.

responsible for cooking porridge; Make rice porridge according to the process; According to the standard, add water once to ensure the quality.

operation standard:

prepare one material before shift, one rolled surface, one weighed plate, one fresh soup, and one material is prepared to be accounted for by the following: one sold, one sold and one cleared.

13, cooked food room job requirements:

A, responsible for the overall hygiene of cooked food room.

B, prepare sterilized tableware bowls, basins and containers in an orderly manner.

C, responsible for the loading standards, ensuring fairness and reasonableness, and mastering economic accounting.

D, do a good job of food sample retention.

E, after dinner, do a good job of returning to the warehouse, taking stock, accounting and clearing your hands.

operation standard:

prepare for disinfection, prepare for dinner, sign all utensils, leave samples, supply leftovers in batches, notify the end of supply, return to the warehouse, take stock and check.

14. Job requirements for window sales:

A. Civilized service, warm reception, answering questions, patiently explaining and using polite language.

B, the business is fair, and the three are the same (leaders and the masses, internal and external, strangers and acquaintances).

C, snacks for spoiled meals are not sold.

D, support the use of turnover boxes, sell them on pallets, and find out with sterilized vouchers.

E, obey orders and wait for scheduling.

job requirements:

prepare for dinner, wash your hands and disinfect in the cooked food room, familiarize yourself with the variety price, be hygienic, prepare the bedding and disinfect the receipt, find the change, listen to the bell for sale, use the alum box, finish the sale, count the leftover meals and snacks, check and hand over the tickets, and clear them.

15, accounting post responsibility system:

Job requirements:

A, fully responsible for the economic management of the canteen, fully grasp the economic and food trends of the canteen, do a good job as the staff of the section chief and the administrator, and urge all accounting units to complete the economic and food indicators on a monthly basis.

B, be responsible for the general ledger management, make monthly economic and grain balance tables, economic and grain profit and loss statements, and make an analysis of economic activities and report to the leaders and the masses in time.

C, correctly handle the accounts, supervise and help the team accounting, and ensure the timeliness, accuracy and completeness of the accounting work.

D, cooperate with cashier to manage and recheck cash, bank and related tickets.

E, monthly check all kinds of detailed accounts.

F, use accounting methods to play the role of accounting, supervision, analysis, reflection, control and other aspects, improve the financial system, continuously reduce costs and continuously improve the quality of meals.

standard of operation:

prepare and check the first instance of the economic activity report of the previous day and the voucher-voucher bookkeeping-daily closing-cross-checking accounts-financial treatment-report-economic activity analysis.

16, cashier job requirements:

A, responsible for cash management, bank management and cashier work, to ensure no mistakes.

B, abide by the financial discipline, and close the cashier in the cash bank.

C, check the completeness of original vouchers, attachments of various materials and visas before payment.

D, timely prepare accounting vouchers and cash, bank journals, subsidiary ledgers, etc.

E, the cash on hand shall be set aside by quota, and the cashier shall work according to the requirements of cash management, so that the book cash balance is consistent with the cash on hand, and the book bank balance is consistent with the bank balance.

F, check the balance with the general ledger every month.

G, cooperate with the management of advance meal coupons and tolerance grain.

H, cooperate with the canteen to do other management work.

operation standard:

prepare and review the original voucher, cashier's payment, accounting voucher, cash account, bank journal, record list, monthly check the account, and the cash, book and inventory are consistent.

ii. management of purchasing and storage business

purchasing and storage business and related acceptance and distribution work are the starting point of the whole canteen, which is related to the quality and cost of catering products and directly affects the operating level and efficiency of the canteen.

1. Procurement:

A. Comprehensive procurement in the primary market (the same bulk food raw material is identified and purchased from several suppliers, so that they can compete in price and quality and purchase it.