Time flies, and the work for a period of time has ended. Looking back on the work during this period, there must be many difficulties and hardships. We should review and sort it out and write a summary of the work. So, have you mastered the format of work summary? The following is a summary of the work of kindergarten kitchen staff (selected 5 articles) that I helped you organize, for reference only, and you are welcome to read it. 1

Classroom and canteen are two positions of kindergarten management. Whether the canteen is run well or not is directly related to the health of teachers and students, especially the healthy growth of children, and directly affects the social image of kindergartens. Therefore, we should further enhance the quality of logistics personnel, improve the service quality, improve the management level and improve the overall taste, and strive to make the canteen a canteen where teachers are satisfied, parents are assured and children are happy.

Logistics work is the foundation of kindergarten management and education. With the care and support of kindergarten leaders and the active cooperation of teachers, the kindergarten reviews the canteen management. We have mainly done the following work:

1. Improve various systems

1. Strengthen the assessment of canteen staff. The detailed rules for the work requirements and rewards and punishments of canteen staff were formulated, and the basic salary plus bonus system was implemented for kitchen staff. According to the detailed rules, teachers regularly evaluated the work attendance of canteen staff every month and distributed salaries and bonuses, which effectively improved the logistics work.

2. The vegetable purchase adopts the multi-person combination method, and the people are responsible for the purchase, payment, inspection, weighing and bookkeeping, urging and supervising each other, and the head of the garden is unified for examination and approval.

3. Establish a food hygiene management network, implement the director responsibility system for food hygiene and safety, further improve the "Management System for Canteen Work" and the health responsibility system for each post, and sign employment contracts and safety responsibility forms with the employed personnel, so that there will be people who have jobs, and some people will be responsible.

4. Conduct cost accounting, actively play the role of the partnership committee, investigate and understand the canteen management and the dining situation of teachers and students in time, and handle problems in time when found.

second, improve the quality of employees

1, strengthen training. Our park organizes employees to study the Food Hygiene Training Textbook or give them safety education every month, so as to enhance the consciousness of standardized operation of canteen staff and improve their ability of standardized operation.

2, clear job responsibilities. Our garden strives to refine the division of work in the canteen, organize and study the responsibilities of each post, and make it further clear. The completion of post tasks is linked to the assessment, which further improves the post awareness and service awareness of employees.

3, timely feedback. Teachers evaluate the canteen work every month, and we exchange the opinions or suggestions put forward in the evaluation with the canteen staff in time, urge the rectification, and constantly improve and improve in the rectification.

Third, attach great importance to health and safety work

1. Purchase food through normal channels and obtain legal certificates for contract booths. Before cooperating with suppliers, we carefully examine the documents, clarify the responsibilities and sign the agreement. Ensure the procurement, acceptance, sampling, soaking, cleaning, operation and disinfection.

2. Do the disinfection work meticulously. Tableware should be disinfected once in use, small tableware should be disinfected with disinfection cabinet, and large tableware should be disinfected with disinfectant.

3. The canteen staff all hold health certificates and health knowledge training certificates, and can wear work clothes and hats as required during work, maintain personal hygiene, and ensure the environmental hygiene of the canteen.

4. When gas is used in the cooking stoves in the canteen, the staff can standardize the operation and always pay attention to the safety of gas use.

5. The management of canteen property has been enhanced. At the beginning of each semester, everyone takes cookware and tableware seriously, and turns them in for inventory at the end of the semester, which enhances everyone's sense of responsibility for caring for collective assets. In a word, we have made the work of kindergarten canteens develop along a more perfect and standardized track with the awareness of in-place thinking, strong management and advanced service. Summary of the work of kitchen staff in kindergartens 2

In order to do a good job in food safety and standardized management of canteens in kindergartens, recently, the Health Supervision Office carried out special inspections on all kindergartens' canteens in this town.

The contents of this inspection mainly include the sanitary conditions of the food processing places in the kindergarten canteen, the health certificates of the food employees, the source and quality of the food purchased by the kindergarten, the recording system of the purchase tickets and certificates in the canteen, the record of food safety entering the campus account and the quality of children's meals, etc.

I. affirmation

According to the inspection, with the strengthening of the awareness of the importance of food hygiene and safety in kindergartens, the food hygiene situation in canteens has improved. Mainly manifested in:

1. The awareness of food hygiene and safety in kindergartens has been enhanced. The food hygiene management institutions in kindergartens are sound, and the head of the kindergarten, as the first responsible person, pays more attention to food hygiene and safety. Full-time (part-time) food hygiene management personnel can perform their duties, and measures are basically put in place.

2. The sanitary licenses and health certificates of employees in the canteens of kindergartens are complete.

3. Most kindergartens have established and improved various health systems and established purchase and sale accounts.

4. The procurement, storage and processing of school food raw materials basically meet the hygiene requirements.

Second, there are problems

The safety of canteens in kindergartens needs to be further improved, and there are still some health and safety hazards. For example:

1. There are many problems in kindergartens, such as insufficient canteen area, crude houses and lack of sanitary facilities, and the functional layout cannot be arranged according to food raw material storage, roughing room, cooking room, meal preparation, cleaning, disinfection and cleaning of tableware, etc.

2. The storage, rough machining, cooking and meal preparation of food raw materials are mixed into one room, and there is a hidden danger of cross-contamination.

3. In some kindergartens, the procurement of food raw materials is not fixed, the procurement of food raw materials is not certified, and the tableware is not completely disinfected.

4. The food safety account records in the canteen are not comprehensive enough, and the food samples are not standardized, so the food quality of children needs to be improved.

III. Relevant measures

In view of the problems found in the inspection, a checklist for special rectification of food safety in kindergarten canteens was issued to all kindergartens, and the problems found were urged to be rectified, and then re-examined.

The food safety improvement in kindergarten canteens is a systematic project, which involves a wide range and is very difficult. We will continue to work closely with relevant departments, find out some weak links, fill gaps and lay a solid foundation, and constantly strengthen the food safety supervision in kindergartens to ensure the food safety of kindergarten teachers and students. Summary of the work of kitchen staff in kindergarten 3

Under the care and guidance of the leaders of the kindergarten, this school year, our kindergarten adhered to the principle of serving teachers and students, further strengthened the quality of canteen staff, improved the service quality and management level, and worked together actively. In order to better protect the health of teachers and students and safeguard the rights and interests of teachers and students, this school year's canteen work will be summarized as follows:

1. Strictly manage meals and do a good job in food hygiene

In line with the general requirements of hygiene, safety, nutrition and digestion, our garden formulates nutritional recipes for children every week, so as to ensure variety, reasonable collocation and quantity supply. In order to improve the quality of food, we have made great efforts in the collocation and cooking of dishes to ensure that children are well fed, and at the same time, we have added nutritious dishes and obese dishes for weak children. Every month, we also make a nutritional analysis in time. We let the kindergarten committee know the results of the nutritional analysis in time, listen to the opinions and suggestions of the members of the committee extensively, find problems, discuss with them, and adjust the recipes to ensure the balanced intake of various nutrients for children. At the same time, we will also show the daily dishes to parents, so that parents can know about their children's meals in the park and increase the transparency of children's meals.

Health care doctors and nutritionists regularly inspect children's meals to find out whether the food meets children's tastes, and correct the problems in time. In terms of food hygiene, our garden strictly controls the procurement and acceptance, and all the raw materials found to be problematic and deteriorated are returned; At the same time, health care doctors strictly urged nutritionists to carry out daily operations in strict accordance with the requirements of preventive disinfection and cooking processing, and kept samples of all imported foods and made a good registration of samples. Therefore, with the concerted efforts of all lines, there has not been a food accident this school year.

second, standardize the daily operation details, and constantly improve the quality of nutritionists

strengthen the theoretical study of nutritionists, and strengthen the details, standardization and rigorous operation according to the operation specifications, and enhance the service awareness. Seriously organize all staff to participate in the monthly theoretical and practical learning activities, and effectively improve the theoretical operation level through on-site observation, cases, theoretical learning and skill display. And make records of activities, guide practical work with theory, so as to improve the quality of work. Organize all canteen staff to seriously participate in the political study in the park to improve their ideological quality and service awareness. By studying the health management regulations and canteen operation norms, do a good job in safety and health. Clarify the job responsibilities of each post to ensure the food safety of children and teachers. Under the supervision and guidance of the Board of Diets, according to the monthly nutritional analysis, we will continue to improve and learn from each other's strengths, so as to continuously improve the quality of nutrition work in kindergartens.

Third, attach great importance to health and safety work, strengthen inspection and timely anti-collapse

1. Strictly implement various systems. Ensure the safety and hygiene of food procurement, acceptance, warehousing, cooking, transportation, storage and distribution. Operate all kinds of equipment in strict accordance with the regulations, and do not operate illegally. Always check the operation of the equipment to ensure the safe operation of the equipment, and immediately repair or report for repair if the equipment is abnormal.

2, strictly control the purchase. Do a good job in the import and inspection of food, and put an end to fake and shoddy and "three noes" (no manufacturer, no production date and no shelf life) food entering the canteen; Resolutely put an end to the purchase of expired, rotten, unclean, mixed with foreign bodies or other sensory abnormalities and other foods that may be harmful to human health. Do a good job in obtaining certificates for purchasing food.

3. Strictly control the food processing. The processed food should be cooked thoroughly, and the color, smell and taste should be as good as possible. It is necessary to separate raw food from cooked food, and store food with special tools and refrigerators.

4. Do a good job of sanitation inside and outside the canteen. Do a good job of cleaning and hygiene in the functional rooms of the canteen, the canteen and the venues outside the canteen every day, and always keep it neat and clean.

5. Do a good job of disinfection every day. Tableware must be cleaned, rinsed, flushed and disinfected, and the disinfected tableware shall be stored in the cleaning kitchen. It is strictly forbidden to use unsterilized tableware and processing utensils. Nutritionists follow the one-stop operation procedure, especially strengthening the inspection of "three whites" and hand disinfection in the nutritionist's meal preparation room.

6. Strengthen the management of the canteen warehouse, register the incoming and outgoing goods in time, and ensure that the intake of salt and oil by children does not exceed the standard. The safety and health management of kindergarten canteen is directly related to the health of children and the stable development of kindergarten. In the future work, we will continue to explore and practice, constantly sum up and reflect, bring food hygiene into the daily key work category, and improve all the work better! Summary of the work of kitchen staff in kindergarten 4

Time has passed in a hurry, and a semester has passed in a blink of an eye. In order to improve the quality of my work, I will make the following summary here:

Kitchen work seems to be a simple job, as if it is a matter of washing, but I don't think so, because everything in the kitchen, whether it is the chef or the handyman, is related to the safety and health of children in the whole park. Although it is small, it is of great significance. I will never cook meals with spoiled food, so that children will not eat overnight meals and vegetables. As far as the work of this semester is concerned, we have accepted the inspection of food safety and environmental sanitation by leaders at all levels and health departments, and actively cooperated with various departments to do the inspection work. We insist on doing a good job in kitchen hygiene every day, strictly control the quality of purchased food, emphasize that the dishes provided must be fresh and non-toxic, and strictly control the acceptance of food. All along, there has never been a food poisoning in our garden.

This semester, the committee was held regularly, and the suggestions of parents and departments were widely listened to, and the types of food and cooking methods were improved, so as to achieve the satisfaction of all parties and a balanced diet.

I have done a good job this semester, and I hope I can do better next semester. Summary of the work of kitchen staff in kindergarten 5

The busy semester is coming to an end. As kitchen staff, especially as new employees in the new kindergarten, we require ourselves to do better in all aspects. Although it is difficult to arrange meals for all teachers and students in kindergartens, we will make efforts to make nutritious meal recipes suitable for children's tastes as much as possible based on hygienic, nutritious and scientific catering, according to seasonal changes and on the premise of market permission, so that children can eat healthily, nutritionally and healthily. In order to improve the quality of my work, I would like to summarize my work in this period as follows:

1. Do things seriously and be an honest person

Kitchen work seems to be a simple job, as if it is a matter of washing, but we don't think so, because everything in the kitchen, whether it is the chef or the handyman, is related to the safety and health of children in the whole park. Although it is small, it is of great importance, so we are very devoted to going to work every day. No matter how hot the weather is at the beginning of school and how cold it is at the end of the semester, we can always overcome the difficulties consciously, do our job conscientiously in strict accordance with the kindergarten kitchen work regulations, and never despise these washing things. We feel that since the kindergarten leaders believe me and give me this job opportunity, I will be worthy of the kindergarten, parents and children, be an honest and trustworthy person, do my job conscientiously, satisfy the parents and reassure the leaders!

2. Diligence, regardless of gains and losses

As we all know, kitchen work is not like being a teacher, which requires high education, eloquence and professional skills. Kitchen work is mainly meticulous and earnest, and we think we should be willing to make efforts and have the spirit of dedication. Therefore, at work, the four of us are never picky. We not only obey the arrangement of the leaders, but also take the initiative to solve problems for the leaders. When we are together, we always leave the heavy work to ourselves and leave the convenience to others as much as possible. We think: people's diligence is not lost like other things, so no matter who needs help in kindergarten, as long as we can do it, we won't refuse. Kindergarten is our business, and whoever does it is for the collective.