First, the canteen manager?

1. Be responsible for arranging the overall work of the canteen;

2. Arrange the weekly meal menu and publicize it;

3. Purchase materials needed for canteen meals;

4. Be responsible for the planning of meals. ?

2. Monitor of canteen workers

1. Arrange workers' actual work;

2. Responsible for all hearth work;

3. Be responsible for the food quality;

4, responsible for electrical inspection and maintenance;

5. Be responsible for the safety of food workers in the kitchen;

6. Teachers and students eat and cook.

third, the canteen keeper?

1, responsible for all the information in the canteen;

2, responsible for the work of the food case;

3, responsible for the warehouse work;

4. Be responsible for the normal temperature and cold storage of food in the freezer;

5. Teachers and students eat and cook.

Fourth, canteen workers

1, responsible for face-to-face work;

2. Responsible for steam cabinet, operation and maintenance;

3, responsible for cleaning vegetables;

4, responsible for the health work of the corner of the kitchen;

5. Teachers and students eat and cook.

Expand information

Responsibilities of staff in each position in the canteen:

1. Serve teachers and students wholeheartedly, and strive to improve service attitude and quality service. Try to do a good job in purchasing and keeping food and materials, and resolutely put an end to rotten food entering the canteen.

second, strengthen accounting, reduce costs, strive to increase the variety of meals, improve the quality of meals, and ensure to meet the needs of faculty and staff.

Third, pay attention to personal hygiene and canteen hygiene, and the responsibility for cleaning should be assigned to people, so as to ensure the self-health of teachers and students, do daily cleaning and mopping, and often take measures to kill flies. Dining room utensils should be disinfected frequently, kept clean, and raw and cooked food should be separated to prevent food poisoning. If there is food poisoning, the parties concerned will be held accountable.

fourth, manage the food accounts, make them clear every day and every month, announce them to teachers and students regularly, and accept their opinions.

5. advocate saving (water, electricity, fuel, steam, etc.) and reduce waste. Division of labor and cooperation, perform their duties.

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