2. In the working hours, the canteen supervisor should be in-depth site tracking, careful observation of employees in the work of the deficiencies and make corrections; to grasp the start of the meal time, to ensure that there is no wrong meal; meal time, pay attention to the situation of the distribution of meals and deal with the problems of the factory staff response; resolutely put an end to the site supervisor, sitting in the warehouse during working hours to stay idle, and do not seriously supervise the scene of the work.
3. Responsible for the development of departmental staff work duties, assessment and evaluation of employees, according to their work, the actual proposed rewards and punishments, supervision and coordination of the work between the various shifts.
4. According to the technical level and specialties of the chef in the department, put forward the arrangement of post staff and mobilization proposals.
5. Responsible for the development of the kitchen menu, and is responsible for cost control, according to the department's cost standards for the development of production tasks, strict control of incoming goods, purchasing plans and requirements, and fill out and sign the purchase order.
6. Responsible for communicating with the staff in charge of the canteen in the factory, seriously understand the opinions of the factory staff on the canteen meals and hygiene services, and correctly deal with a variety of unavoidable events, and should report to the superior when serious problems are found.
7. Responsible for supervising the implementation of the canteen financial, personnel and procurement regulations.
8. Responsible for the development of the specific work and rest time of the kitchen staff.
9. Responsible for the canteen acceptance of the quality and quantity of food ingredients to the factory.
10. Completion of other tasks assigned by the supervisor.
Chef
1. Responsible for arranging and supervising the daily work of chefs and cooks.
2. Responsible for the preparation of weekly recipes and food preparation.
3. Responsible for senior staff meals and emergency cooking tasks.
4. Responsible for assisting the canteen supervisor to accept the quality and quantity of food materials delivered to the factory.
5. Responsible for the daily leadership of all staff in accordance with the standards of cleanliness in all areas.
6. Responsible for mastering the amount of food on the day, food is not enough to make up for the food in a timely manner and to ensure that there is no meal.
7. Responsible for cost control, reduce waste.
8. Responsible for dining hall supervisor is not in the exercise of the first administrative power of the dining hall.
9. Completion of other tasks assigned by the superiors
Cooks in the canteen
1. Responsible for food placement, food preparation, stir-frying, serving and other work.
2. Responsible for the control of the amount of food, the lack of food in a timely manner to make up for the food.
3. Responsible for cost control, saving fuel, saving food materials.
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4. Responsible for the daily cleaning of all areas.
5. Responsible for receiving, storing and preserving raw materials daily.
6. Responsible for preparing weekly menu.
7. Completing other tasks assigned by superiors.
Cook in canteen
1. Responsible for cleaning and sterilizing tableware and utensils, washing vegetables, steaming rice, cutting vegetables, serving vegetables, distributing vegetables, cleaning up leftovers and so on.
2. Responsible for the daily cleaning of all areas.
3. Completing other tasks assigned by superiors.
Acceptance of food
1. Supervisor of the canteen and the head chef must accept the quantity and quality of food arriving at the plant, and fill in the "Food Acceptance Sheet" in triplicate to the canteen accountant, the canteen buyer, the supervisor of the canteen.
Cafeteria hygiene standards
(1) kitchen staff health requirements:
1. show a health certificate;
2. working hours dressed in clean (required to wear overalls, hats, masks, etc.);
3. diligently clipping nails, washing hands;
4. patients with colds and flu can not be on duty.
(2) cafeteria environmental health requirements
1. Kitchen and dining room doors, windows, ceilings, fans require cleaning once a week;
2. Dining room tables, chairs need to be placed neatly, cleaned every day, no oil, dirt and so on.
3. Doors, windows, ceilings and fans in the kitchen and dining room should be cleaned once a week.
4. Remove garbage, waste food, etc. in a timely manner.
5. Smoking is not allowed in the kitchen.
6. All of the above are in accordance with the sanitation standards of Peelang canteen.
How to arrange the meal menu for corporate employees
Monday Roasted pork chop with scallions Steamed egg with meat foam Steamed egg with mushroom and cabbage Shrimp skin soup with seaweed and tomato sauce Fish nuggets Stir-fried shredded pork with tubers of beans Cucumber with garlic Three kinds of fresh soup
Tuesday Chicken thighs Stir-fried shredded tripe with snow peppers Bones and winter melon soup Peking duck Stir-fried beef with celery Stir-fried hairy bean and winter melon Chinese yellow flower and egg soup
Wednesday Salt water shrimp Pork in garlic leaves back to the pot Turnip with scallions and oil Kelp with sea scallops Bone Soup Sweet and Sour Chops Shutter Buns Fried Chinese Cabbage Doo Pi Vegetable Soup
Thursday Braised Trotter's Feet Diced Chicken Diced Chicken in Palace Explosion Sliced Vegetables in Oil Tomato and Egg Soup Braised Lion's Head Stir Fried Four Season Beans Braised Pork with Three Shredded Vegetables Sauerkraut and Pork in Bean Curd Soup
Friday Fried Chicken Wings Shredded Beef, Pepper and Potato Shredded Lotus Roots and Bone Soup Crispy Duck Stir Fried Sliced Pork with Melon Stir-fried Chinese Cabbage with Mushrooms and Ear Fungus Fish Soup
Saturday Dry Fried Scallop Stir-fried Onion Stir-fried pig's ear with raw grass head Pork belly and melon soup Barbecued pork Fried celery with shrimp Colorful radish Shredded fish head and tofu soup
Sunday Stewed lamb with ginger Stir-fried leeks Curry cabbage Chop winter melon soup Steamed crucian carp Roasted chicken with potatoes Oyster sauce Lettuce Beef and radish soup
[Edit paragraph] Cafeteria logistic management system
In order to strengthen the management of food hygiene and safety, to ensure that the staff's health and life safety, and to maintain normal corporate order, we will continue to strengthen the food hygiene and safety management system, to maintain normal corporate order, and to improve the food safety management system. Life safety, to maintain the normal order of the enterprise, in accordance with the "Food Sanitation Law", "catering food hygiene management measures", combined with the actuality of our cafeteria, we hereby formulate our cafeteria health management system.
I. Collective research system
Wherever the cafeteria purchases bulk food (including rice, flour, pasta and its semi-finished products, cooking oil, etc.), it must be collectively studied and decided by the leading group of bulk food purchasing of Greenheart Catering Management Co. No one shall decide to purchase without authorization. The leading group of personnel shall be based on the City Green Procurement Office review of the designated companies, based on the quality of their goods, prices, service attitude, etc., in accordance with the principle of fairness and excellence to be determined by the supplier company.
Two, raw materials procurement system
(a) to strictly follow the hygiene requirements of food procurement, strict food purchasing, and scientific and rational storage of food.
(2) Food procurement must be done in a fixed-point purchase, and ask for valid certificates (health permits, business licenses, quality assurance certificates, etc.), sign a contract, and set up a file in order to ensure its quality. Purchasers must go to the designated business unit to purchase food and its raw materials, and in accordance with the relevant provisions of the state to carry out the request for certification; regularly convene a meeting of suppliers, supply requirements. It is necessary to ensure the reliability and standardization of food and raw material purchase channels to ensure the quality and hygiene of food.
(C) strictly prohibit the procurement of the following foods:
corruption and deterioration, grease and oil, rancidity, mold, insects, dirt and uncleanliness, mixed with foreign matter or other abnormal sensory properties, containing toxic and harmful substances or contaminated with toxic and harmful substances, may be harmful to human health food;
meat and its products without veterinary hygiene inspection or unqualified test;
Shaped packaged foods that have exceeded their shelf life or do not meet the requirements of food labeling;
Other foods that do not meet food hygiene standards and requirements.
(d) Where the purchased items do not meet the requirements of the above regulations, the purchasing staff will be responsible for returning the items or bear the resulting economic losses, and those who cause serious consequences will be held legally responsible.
Third, the acceptance of the registration system and recusal system.
Whenever purchased bulk food, the acceptance inspection personnel in accordance with the requirements of the health standards provided by Greenheart to review. If it does not meet the requirements, it is strictly prohibited to enter the field. And establish a good purchase registration account. Receiving and inspection registration, procurement staff should be promptly evasive.
Fourth, internal monitoring system: from time to time by the labor union or representatives of the Employee Council of the above bulk purchases of goods for inspection or random checks.
V. Reporting Reward System
Each employee as well as the employees belonging to the partners are encouraged to supervise the quality, quantity and price of the food sold in the cafeteria, as well as the procurement of low-quality dietary materials by Greenheart or the supply of low-quality dietary materials by the supplier companies. Problems can be found verbally, in writing or by phone, directly to the cafeteria manager or supervisor to reflect. Sixth, accountability system
Purchasing, registration, acceptance, warehousing, processing and other aspects of the staff must strictly fulfill their respective responsibilities. The work is not conscientious and responsible, resulting in safety accidents, Greenheart will be based on relevant laws and regulations and the relevant provisions of the higher level to pursue the responsibility of the relevant personnel.
VII. Treasury management system
(a) Treasury to be responsible for the strict control of personnel in and out, so that each time after opening the door to check whether there is anomalies.
(b) to strictly control, incomplete supporting materials, no storage records of food and raw materials are strictly prohibited to enter the warehouse.
(c) food storage should be divided into rooms, classified, shelves, wall, off the ground storage, and regular inspection, timely disposal of spoiled or over the shelf life of the food.
(d) food storage places are prohibited to store toxic, harmful substances and personal household items.
Eight, standardized processing system
(a) the cleaning of raw materials to be thorough. Vegetables and meat, aquatic products shall be cleaned in separate pools, and then categorized and stored for processing and production.
(2) Food processing should be carried out in strict accordance with the requirements of food hygiene to ensure the hygiene and safety of food processing. The containers of cooked food, tableware, cooked food utensils must be heat sterilized after washing and scrubbing
(3) The canteen cooks must use fresh and clean raw materials to make food, and foods and their raw materials found to be corrupted and deteriorated or with other abnormal sensory properties shall not be processed or used.
(d) processed food must be cooked thoroughly, processed cooked products should be stored separately from food materials or unfinished products, unfinished products should be stored separately from food materials to prevent cross-contamination.
(E) food in the cooking to sell before the general no more than 2 hours, if more than 2 hours of storage, should be higher than 60 degrees or less than 10 degrees of storage conditions. Student meals produced by the finished product to the students to eat at intervals of no more than 3 hours.
(F) contact and contain raw materials, unfinished products, finished products of the knife, dun, board, barrels, pots, baskets, rags and other tools, containers must be marked clearly, and to separate the use of positioning, storage, wash after use, keep clean.
(7) The cafeteria of each outlet under Greenheart shall not sell cold meat and cold vegetables.
(viii) Before each meal sale, the food sold should be retained for sampling. And retained for 24 hours.
Nine, food distribution system
(a) must keep the food distribution room (fly-free room) clean and hygienic, so that there are no flies, no cockroaches, and irrelevant debris are not allowed to be placed in the sales room.
(2) Processing of finished products are placed in the sales room (fly-free room); winter warming equipment.
(c) staff selling food must wash their hands with soap or hand sanitizer before.
(d) staff must wear overalls and hats to enter the sales room to sell food.
(e) Staff must not use their hands to directly touch the food that is directly imported, and must not cough or sneeze on the food.
Ten, cleaning and disinfection work system
(a) food and beverage cleaning pool should be strictly separate from the raw material cleaning pool.
(b) food and beverage utensils must be washed and disinfected the same day after use (thermal disinfection), non-disinfected food and beverage utensils may not be used. And there is a person responsible for disinfection records.
(c) the disinfection of food and beverage utensils must be stored in a special cleaning area for tableware spare, and covered with a clean white cloth.
(d) tableware cleaning area should be regularly cleaned, keep clean. Washing, disinfecting food and beverage utensils used in the washing, disinfectant must comply with the food detergent, disinfectant hygiene standards and requirements. Washing, disinfectant must have a fixed storage place or cabinet, and have obvious markings.
Eleven, practitioners of health and hygiene induction system
(a) seriously participate in the learning and training activities organized by the Green Catering Management Company Limited, and constantly improve their quality and ability to practice.
(2) All employees should wear working clothes and caps during working hours.
(c) Must obtain a health certificate to participate in the work, and regularly participate in medical examinations.
(d) The body should leave the workplace when there is a disease, and can only be re-installed after cure.
(e) should have good personal hygiene habits. Must do: wash hands with soap and running water before work, after handling food ingredients, after defecation; before contact with direct food entry should be disinfected hand washing; wear clean work clothes, hats, and hair in the hat; not to stay long nails, nail polish, wear rings processing food; not in the food processing and sales of smoking places. Toilet should take off the work clothes, out of the toilet should wash hands.
(f) wash hands before starting the meal, no smoking when starting the meal, no food-facing speech, coughing, not allowed to smear powder.
(vii) Employees who continuously violate the above provisions for several times or do not listen to the discouragement. Immediate resignation by Greenheart Catering Management Co.
Twelve, the cafeteria environmental hygiene work system
(a) food processing process of garbage should be put into the covered garbage cans, can not be thrown anywhere, the garbage should be cleaned up in a timely manner.
(2) all kinds of tableware, rags, machinery, etc. should be washed and scrubbed clean, so that the wood see the original color, iron see the light, placed neatly after use, raw and cooked utensils are strictly separated, not mixed, semi-finished products and finished products are separated.
(c) the cafeteria health cleaning should be divided into work; daily cleaning of the cafeteria dining room floor desktop cleaning, the internal environment of the kitchen (floor, countertops, stoves, gutters, etc.) for a thorough cleaning, rinsing, so as to leave no dead ends.
(4) The food preparation room is cleaned and disinfected every day.
(e) Weekly cleaning.