2. During working hours, the canteen supervisor should go deep into the site to follow up, carefully observe the shortcomings of employees' work and make corrections; Master the meal opening time to ensure that there is no rice leakage; Pay attention to the distribution of meals and handle the reaction of factory employees when they have meals; Resolutely put an end to the on-site supervisor, sitting around in the warehouse during working hours and not carefully supervising the on-site work.
3. Be responsible for formulating the job responsibilities of employees in this department, assessing and evaluating employees, proposing rewards and punishments according to the actual working conditions of employees, and supervising and coordinating the work between teams.
4. According to the technical level and specialty of the chefs in this department, put forward suggestions on the arrangement and transfer of post personnel.
5. Be responsible for making kitchen menu and cost control, formulate production tasks according to departmental cost standards, strictly control purchase plans and demands, and fill in and sign purchase orders.
6. Communicate with the employees in charge of the canteen in the factory, carefully understand the opinions of the employees on the food and health services in the canteen, correctly handle all kinds of inevitable events, and report to the superiors in time when serious problems are found.
7. Be responsible for supervising the implementation of the restaurant's financial, personnel and procurement systems.
8. Be responsible for making the specific timetable for kitchen staff.
9. Be responsible for the quality and quantity of food raw materials in the canteen.
10. Complete other tasks assigned by superiors.
chef
1. Responsible for arranging and supervising chefs and their daily work.
2. Responsible for the preparation of weekly recipes and the distribution of food.
3. Be responsible for the cooking work and emergency cooking tasks for senior employees.
4. Responsible for assisting the canteen supervisor to check the quality and quantity of food raw materials in the factory.
5. Responsible for leading all employees to clean the area according to the standard every day.
6. Be responsible for mastering the weight of the food on the day, and make up it in time when the food is not enough to ensure continuous dining.
7. Be responsible for controlling costs and reducing waste.
8. Be responsible for exercising the first management right of the restaurant in the absence of the restaurant supervisor.
9. Complete other tasks assigned by superiors.
Restaurant chef
1. Responsible for food placement, side dishes, cooking and serving.
2. Be responsible for controlling the quantity of food, and make up in time when food is insufficient.
3. Be responsible for controlling costs and saving fuel and food raw materials.
4. Responsible for cleaning all areas every day.
5. Be responsible for receiving, storing and keeping fresh raw materials every day.
6. Responsible for writing the weekly menu.
7. Complete other tasks assigned by superiors.
Canteen kitchen worker
1. Responsible for cleaning and disinfecting tableware and utensils, washing vegetables, steaming rice, cutting vegetables, serving, dividing vegetables and cleaning up leftovers.
2. Responsible for cleaning the area every day.
3. Complete other tasks assigned by superiors.
Accept food
1. The canteen supervisor and chef must check the quantity and quality of the food they arrive at the factory, fill in the food acceptance form and submit it in triplicate to the canteen accountant, canteen buyer and canteen supervisor.
Hygienic standard for canteens (1) Hygienic requirements for kitchen staff:
1. Show health certificate;
2. Wear clean clothes (overalls, hats, masks, etc.) during working hours. );
3. Cut your nails and wash your hands frequently;
4. Patients with cold can't go to work.
(2) Environmental sanitation requirements of the canteen
1. Doors, windows, ceilings and fans in kitchens and restaurants are required to be cleaned once a week;
2. The tables and chairs in the canteen should be neatly arranged and cleaned every day, and there should be no oil stains and dirt.
3. Doors, windows, ceilings and fans in kitchens and restaurants are required to be cleaned once a week.
4. Remove the generated garbage and waste food in time.
Don't smoke in the kitchen.
6. All the above shall be carried out according to the hygienic standard of Peilang canteen.