canteen job responsibilities 1

1. Seriously implement the food safety law, establish professional ethics, take part in study seriously, strive to improve professional skills and obey distribution.

2. Observe the work and rest schedule, do not be late, leave early, or be absent from work, strictly abide by national laws and regulations, and observe various rules and regulations of the canteen, and do a good job.

3. You are not allowed to leave your post during working hours, and it is forbidden to play around, and strictly abide by the operating procedures.

4. Pay attention to professional ethics, speak in a civilized way, don't talk loudly during work, and don't play in the workplace. Comrades should strengthen unity and help each other.

5. Take good care of public property, be thrifty, and do not waste food. The flour bags and rice bags must be emptied, cleaned and put into storage.

We should strengthen and maintain hygiene awareness, develop good hygiene habits, do a good job in canteen hygiene, environmental hygiene and personal hygiene, do not throw plastic bags casually, and all discarded items should be put into the trash can. Do a good job in the health work of your own sharing area. Restaurant staff always ensure the cleanliness of the restaurant floor, desktop and chairs. Do a meal, clean the environment once a week, and keep it clean and tidy.

6. Work clothes and hats must be worn at work. Dining room staff should wash their hands and disinfect before work, wear clean work clothes and hats, wash their hands after defecation, and it is forbidden to wear slippers during work. Be on duty on the basis of health (keep the canteen clean inside and outside, wash work clothes frequently, cut nails frequently, and get a haircut frequently, and women don't leave shawl hair).

7. The staple food should be processed according to the specified quantity standard, and there should be no more or less, and the rice should not be mixed with cigarettes. Non-staple food processing should be free of insects, dirt, weeds and foreign bodies, and the silk, diced, sliced and diced should conform to the regulations. Attention should be paid to hygiene when cooking, drawing, serving and beating vegetables.

8. Constantly improve the service attitude, listen to the opinions of the diners with an open mind, and strive to improve the service quality. When selling meals at the window, be kind, proactive, enthusiastic and thoughtful, ask questions and answer them equally, and report any problems to the administrator in time.

9. Be familiar with the performance of all kinds of machinery, equipment and tools, have a certain knowledge of electricity consumption, be able to correctly master the use method, ensure safe operation, and avoid personal equipment accidents. Always learn the knowledge of safety and fire prevention to prevent fire accidents. Job responsibilities of canteen 2

1. Mainly responsible for cooking the manager's meal and the staff's meal;

2. All dishes should be fried and put on a plate 5 minutes before the meal.

3. Be serious and stir-fry according to the order at any time.

4. Be responsible for the cleanliness, cleanness, no sundries and no accumulated water in the cooking area.

5. After lunch and dinner, spare at least 11 minutes for each meal to get the staff's comments on the dishes, collect suggestions, report the improvements to the person in charge of the canteen in time, and improve the cooking skills in many ways.

6. Be responsible for the maintenance of cookware in the area under its jurisdiction. If the cookware is damaged, it should be reported to the person in charge of the canteen at the first time for immediate maintenance.

7. Work under the specific leadership of the canteen supervisor, assist the canteen supervisor to work out the weekly menu, constantly improve the cooking technology, increase the variety of dishes, and do a good job in the supply of side dishes and soup.

8. Pay attention to the quality control, so that raw and cooked raw materials, finished products and semi-finished products are placed separately, and guide the kitchen workers to wash and cut meat and vegetables. The raw and cooked chopping boards should be strictly separated, and the cooked chopping boards should be cleaned after each meal and disinfected before the next meal. Keep the kitchen utensils and appliances such as stoves, shovels, spoons, buckets and pots clean. After the meals are taken out of the cold storage, they must be cooked in the pan before they can be sold, so as to prevent food poisoning.

9. The taste of vegetables should be light in spring and summer, rich in autumn and winter. Pay attention to moderate color, fragrance, taste, shape and saltiness. For green beans, vegetables and potatoes with teeth, it is necessary to fly water, fry them thoroughly and thoroughly to prevent food poisoning.

11, in the process of cooking, after each dish is fried, the pan should be washed. After cooking, the oil, sauces, condiments and leftover meat should be put in the cupboard or freezer for safekeeping. The cooking utensils should be cleaned, and water should be injected into the wok. Seal the stove and turn off the throttle, so as not to waste ingredients and fuel.

11. Pay attention to personal and collective hygiene, wear uniform clothes, clean the apron regularly, leave no long hair and nails, and do not smoke or drink in the kitchen.

12. Strengthen the sense of responsibility and work planning, accurately calculate the amount of materials used, make dishes at reasonable prices, take good care of public property, take good care of utensils, save diesel oil and water and electricity, and strive to reduce the cost of meals. Job responsibilities of canteen 3

Under the leadership of the general affairs director of the school and the head of the canteen, be responsible for the procurement and supply of food and articles in the canteen. Its main responsibilities are:

1. Strengthen the study of political thought, and constantly improve the awareness of serving education and teaching and serving the teachers and students; Strive to study business knowledge and constantly improve service skills.

2. purchase easily stored and commonly used materials in large quantities.

3, the buyer should adhere to the principle of integrity, consciously resist unhealthy practices, and the materials submitted must be the head of the canteen, the keeper and the buyer. Do a good job of connecting with the storekeeper and the cook, purchase strictly according to the plan, and purchase in time. We must price first, then shop, so as to achieve the same price and goods. Make timely purchases, ensure that the shopping materials supplied must conform to food hygiene, strictly prohibit the purchase of expired, rotten and deteriorated foods, and make frequent purchases of consumable and perishable foods to avoid waste caused by backlog.

4. In addition to bulk materials, the buyer of the canteen shall have the right to refuse to purchase the materials provided by the supplier that are higher than the market price according to the market conditions, and re-purchase them by himself. Bulk materials such as rice, pasta, oil, meat food, etc. should be regularly inspected with the staff of the General Affairs Department and the head of the canteen to determine collectively. If the supplier is changed, it will be directly supplied by the supplier.

5. When purchasing food, you must ask the supplier for the relevant quarantine certificate or test sheet, and ask the supplier to sign it. If it is found that the food provided by the supplier does not meet the hygiene requirements, it should be purchased and be responsible for the safety within the scope of work responsibilities.

6. The buyer must strictly abide by the financial discipline, be clear and accurate when submitting an account, be frugal, keep abreast of market conditions, and feed back information in time to ensure the purchase of high-quality and low-cost materials. If the purchased goods are inferior in quality or high in price, the buyer is responsible for returning or compensating the losses of the school.

7. The purchased goods shall be put into storage in time, and the storekeeper shall be informed of the inventory situation at any time. The buyer shall take good care of the petty cash and shall not misappropriate it to ensure the safe use of the petty cash. Do a good job in purchasing application, reimbursement of T, work, one loan and one settlement.

8. Complete other tasks assigned by the principal, general affairs director and canteen. Responsibilities of the canteen 4

1．. Be responsible for the overall work of the canteen under the leadership of the center director, and organize the canteen staff to strictly implement the rules and regulations of the college, logistics center and catering service center.

2. Be responsible for the' political study, professional study and ideological and political work of the staff in this canteen, hold an evaluation meeting once a week, focus on the education of professional ethics, labor discipline, laws and regulations, safety production and civilized service, and strive to improve the management and service level of the canteen.

3. Carefully arrange the production and work of this canteen, arrange the daily menu, constantly increase the variety of colors, improve the quality of food, implement scientific catering, rationally use and allocate technical force, and maintain the dining order in the canteen.

4. Strengthen technical training, constantly improve cooking skills and improve service level.

5. strengthen the use, storage and management of cooking tube machinery and cooking utensils, and designate special personnel to use, maintain and manage cooking equipment. Strengthen safety education and operate according to the rules to ensure safety in production.

6. Seriously implement the Food Hygiene Law, do a good job in food hygiene and environmental hygiene, prevent food poisoning, and earnestly do a good job in personal hygiene and environmental hygiene.

7. Be responsible for the fire prevention, theft prevention, food poisoning prevention and other safety work of this department, forbid non-canteen personnel to enter the canteen operation area, prevent people from poisoning and sabotage activities, and be responsible for arranging the safety and security work of this canteen at ordinary times and holidays.

8. Strengthen food management and cost accounting, plug loopholes, put an end to waste, strive to reduce costs, improve food quality, and conscientiously do a good job in cost accounting such as month-end inventory.

9. Be responsible for the management of the main and non-staple foods, low-value consumables and labor protection articles in this canteen, help and guide each operation group to do a good job in cost accounting, analyze the operation situation in time, conscientiously sum up and popularize advanced experience, and solve problems in operation in time.

11. Set an example, unite and lead the broad masses of employees to be law-abiding, honest, selfless, strict in management, with clear rewards and punishments, listen to the opinions of employees and consumers extensively, strengthen study, continuously improve their own quality and management level, and continuously improve economic and social benefits.

11. complete other tasks assigned by the center. Responsibilities of Canteen 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. Job responsibilities of canteen 6

1. In order to prevent the occurrence of food poisoning or other food-borne diseases in schools and ensure the health of teachers and students, this system is formulated according to the Food Safety Law and the Regulations on School Health Work.

second, the school is equipped with full-time (part-time) food hygiene management personnel under the principal responsibility system.

3. The canteen must obtain the hygiene license issued by the health administrative department, actively cooperate with it and take the initiative to accept the hygiene supervision of the county health administrative department.

fourth, the school canteen should establish health management rules and regulations and post responsibility system, and accept the supervision of all teachers and students.

5. The canteen should establish strict security measures, and it is forbidden for non-canteen staff to enter the food processing operation room and food raw material storage room of the school canteen at will to prevent poisoning incidents and ensure the hygiene and safety of teachers and students.

VI. The school strengthens food hygiene education for students, provides scientific guidance, and discourages students from buying lunch boxes and food sold by unlicensed vendors and eating suspicious food of unknown origin.

VII. Consciously accept the administrative management of the food hygiene work of the school by the education authorities at all levels, and put the food hygiene and safety management into the important agenda of the school.

VIII. Formulate training plans for canteen managers and employees, and organize regular training on food hygiene knowledge, professional ethics and legal education for canteen managers and employees under the guidance of the health administrative department.

IX. In accordance with the relevant provisions of the Food Safety Law, strengthen the hygiene supervision of dining halls and students' collective dining, and focus on supervising and guiding the important links that are easy to cause food poisoning or other food-borne diseases in the procurement, storage, processing and sales of canteens.

X. The school shall establish an emergency response mechanism for emergencies such as food poisoning or food-borne diseases. After the occurrence of food poisoning or suspected food poisoning accident, the measures in the emergency plan shall be implemented.

Xi. The school shall establish and improve the reporting system of food poisoning or other food-borne diseases, and report food poisoning or suspected food poisoning accidents to the administrative department of health in time.

XII. Establish a system of accountability for food hygiene in schools. Those responsible for food poisoning or other food-borne diseases caused by violation of regulations, dereliction of duty and neglect of management, and those responsible for concealing the truth after causing food poisoning or other food-borne diseases shall be dealt with severely in accordance with relevant regulations; Those who violate the regulations and cause major food poisoning incidents, especially serious cases, shall be investigated for legal responsibility according to law. Dining room job responsibilities 7

1. Do a good job in the procurement of food, vegetables, fruits, fuel and other items in the canteen, often go to the market to understand the price situation, and constantly explore experience and improve purchasing skills in the procurement.

　2。 The purchase of bulk food raw materials must sign a supply agreement with the supplier after verifying the business license and qualification certificate, and the supplier can only buy it after providing the quality certificate of the goods.

　3。 Be honest and loyal to their duties, and all the items purchased must be genuine, cheap, fresh in quality, adequate in quantity and delicious.

　4。 It is strictly forbidden to purchase moldy, spoiled and shoddy food raw materials. Shopping invoices must be reimbursed regularly and settled clearly. It is strictly forbidden to take kickbacks or embezzle and misappropriate advanced materials in procurement.

　5。 In the procurement, the purchaser must be responsible for the loss and accident caused by dereliction of duty.

　6。 Assist the director of the canteen to do a good job in canteen management, cooperate with the routine daily work of the canteen, and conscientiously do a good job in cleaning and sanitation in the responsible area.

　7。 In addition to completing his own work, he should also actively complete other tasks assigned by the leaders. Job responsibilities of canteen 8

Job responsibilities:

1. Responsible for handling kitchen operation and administrative affairs;

2. Carry out all work tasks and work instructions issued by the catering manager;

3. Be responsible for making various work plans for the kitchen;

4. Be responsible for the production, quality and food cost of the kitchen;

5. When entering the kitchen, you must dress according to the regulations, wear a working cap, keep the appearance and appearance clean, and go to work after washing your hands;

6. The waste water used in cooking and processing food in the kitchen must be removed in time.

Qualifications:

1. Under the age of 51, be quick in cooking, know how to cook at home, ensure hygiene and start meals on time;

2. Able to bear hardships and stand hard work, be kind, take care of the overall situation, and have the spirit of hard work and resentment;