Job Responsibilities of School Canteen Staff (Selected 5 Articles)

In a society where development is accelerating, we are all directly or indirectly related to job responsibilities. Job responsibilities refer to a The content of the work required to be completed in the position and the scope of responsibilities that should be assumed. Want to learn how to define job responsibilities but don’t know who to ask? Below are the job responsibilities of school canteen staff that I compiled (selected 5 articles). I hope it will be helpful to everyone.

School Canteen Staff Job Responsibilities 1

1. Establish the idea of ??serving teachers and students wholeheartedly, obey the leadership of the General Affairs Office, and be responsible for the cooking of main and non-staple food for three meals a day in the canteen and tea for teachers and students supply work and continuously improve cooking technology and service quality.

2. Give full play to your own skills, provide high-quality services to teachers and students, be not afraid of hardships and troubles, and constantly improve your ideological and professional qualities.

3. Unite and cooperate, be proactive, work hard and work together to do a good job in cooking.

4. Plan rationally, arrange properly, budget carefully, and pay attention to saving food raw materials, fuel, water and electricity, so as to reduce food costs and achieve low price and high quality.

5. Pay attention to food hygiene, strictly follow cooking operation requirements, process carefully, and separate raw and cooked food.

6. Strengthen personal and environmental hygiene. Wash hands before handling cooked food and distributing meals to avoid cross-contamination and prevent food poisoning.

7. Conscientiously implement the school’s rules and regulations and canteen management system. Consciously abide by labor discipline and do not quarrel with diners under any circumstances.

8. Listen to the opinions of employees, continuously improve work, and do a good job in fire prevention, anti-theft, anti-virus, and anti-corrosion work. Complete other tasks assigned by the leader in a timely manner. School canteen staff job responsibilities 2

1. Canteen administrator job responsibility system

The canteen administrator accepts the leadership of the General Affairs Office and must lead all cooks to run the canteen together and strive to open up It is the responsibility of the canteen administrator to provide food supplies, arrange meals for teachers and students and provide meals for guests, and improve canteen hygiene.

1. Organize all cooks to study politics and business seriously, establish the idea that the canteen serves education, and improve the political and professional qualities of the cooks.

2. Do a good job in canteen attendance, be responsible for inspecting and supervising the work execution of each position, and conduct morning inspections and daily assessments to improve the quality of canteen service and food.

3. Reasonably arrange and use the labor force, give full play to each person's labor skills, and continuously improve the canteen job responsibility system.

4. Improve canteen environmental sanitation and food hygiene to prevent food poisoning.

5. Strengthen the management of cooking and equipment in the canteen, ensure reasonable use, storage and daily maintenance, pay attention to safe operation, and improve the utilization rate of cooking equipment.

6. For the entire processing process in the canteen, it is necessary to reasonably arrange production and understand the food processing situation. Prevent blind cutting and food waste, plug loopholes, set reasonable prices, and grasp the current month's cost accounting and profit and loss status.

7. Coordinate interpersonal relationships, build unity, care for the canteen staff, do more work that is conducive to mobilizing everyone's enthusiasm, and create a good canteen working environment.

8. Understand the situation of the canteen, master the working rules of the canteen, be good at discovering problems in actual work, and handle them promptly and correctly to ensure the smooth progress of the canteen work. Regarding major issues, you should report to the General Affairs Office in a timely manner report.

9. Master all kinds of information, continuously introduce advanced scientific management methods and listen to opinions, and continuously improve canteen work, thereby improving the level of canteen management.

10. Carefully summarize the year-end canteen work and propose suggestions and measures for improving canteen work in the future.

2. Responsibilities of the canteen administrator’s assistant and squad leader

The assistant and squad leader accepts the leadership of the administrator and is responsible for leading the entire class to work together to process and supply the canteen food. Health work is the responsibility of the monitor.

1. Participate in discussions and research on food processing and supply planning arrangements.

2. Supervise and inspect the process of food processing and production in this class, and take full responsibility.

3. Strictly abide by the hygiene system and be responsible for inspecting the implementation of food hygiene and environmental sanitation.

4. Reasonably arrange the labor force of this class, strive to complete various tasks of this class, correct deviations in execution at any time, and ensure the smooth progress of food processing and supply.

5. When handing over the shift, you should explain to the successor the problems that have not been solved by the current shift (such as remaining meals, dishes, pasta and related quality issues), and put forward suggestions for handling, and pay attention to handling the relationship between the second shift.

6. If you encounter special problems, you should report the situation to the administrator in a timely manner so that we can jointly study and make timely solutions.

7. When the cooks are dining, the monitor on duty is responsible for serving food.

8. Lead your own team carefully, care about the people in the class, and lead the whole class to improve their political quality and professional quality.

9. Do a good job in checking and accepting food every time. Poultry and meat products must have a quarantine certificate before they can be inspected and accepted.

No inspection is allowed for spoiled food.

3. Responsibilities of the buyer

1. Must be familiar with the varieties of various foods and raw materials used in the canteen and related hygiene standards, hygiene management methods and related regulations. Understand the possible health problems of various raw and auxiliary materials.

2. You should be proficient in the necessary sensory inspection methods. When purchasing food, you must check whether the packaging label or product instructions indicate the product name, place of origin, production date, batch number, specification and shelf life, etc. in accordance with the "Food Hygiene Law" to prevent the purchase of counterfeit and shoddy products. .

3． When purchasing food, you must obtain the relevant quarantine certificate or laboratory test form from the supplier. If you find that the supplier provides food that does not meet the hygienic requirements, you should refuse to purchase it. Various health certificates requested should be kept for future reference.

4． Keep abreast of relevant food information in a timely manner. Under the premise of ensuring quality, orders should be made according to the principle of reasonable prices and on time, quantity and quality without delaying normal work.

5． When purchasing food, you should follow strict principles. You must purchase food from normal channels and purchase food from companies and stores with regular scale. Rebates are not allowed. If you need to change the original supply channel, you must ask the administrator for instructions and obtain approval in advance.

IV. Job Responsibilities of Warehouse Keepers

Strengthen the scientific management of warehouses, be responsible for the entry and exit and storage of grain, non-staple food, and fruit items, ensure that items are distributed in quantity and on time, and provide convenience for food processing .

1. All food entering the warehouse must be carefully inspected and accepted, check whether the invoice, product name, specification, quantity, and amount match, and sign the back of the invoice before handing the invoice to the administrator.

2. If quantity discrepancies, food deterioration or contamination are found, entry into the warehouse should be refused and the situation should be reported to the administrator in a timely manner for timely processing or return. Poultry and meat products must have a quarantine certificate, otherwise they will not be allowed to be stored in the warehouse.

3. When receiving and distributing various types of food (including grain), the principle of first-in, first-out and last-in-last should be followed to prevent spoilage.

4. Items in the warehouse should be arranged neatly by category, and the purchase date and quantity should be marked to facilitate distribution. Seasonal changes should be grasped and inspected in a timely manner to prevent unnecessary losses caused by mildew.

5. The warehouse should be cleaned regularly to keep the warehouse environment hygienic and dry, and prevent and control the four pests. If problems are discovered, they should be reported promptly so that measures can be taken.

6. Frequently contact buyers and cooking staff, and grasp the incoming and outgoing balances based on daily supply conditions to ensure timely supply of all types of food sources, and to ensure that there is no disconnect, no backlog, and no waste.

7. Keep cooking utensils and stationery well and do not lend them out without permission.

8. The items in the warehouse should be cleared daily and monthly, and checked frequently to ensure completeness. Take inventory once a month, fill out a copy of the inventory item statistics form and send it to the accountant for cost calculation.

9. Report the day's incoming and outgoing goods accounts to the administrator every day so that the administrator can control the cost of meals and vegetables.

10. Responsible for formulating weekly menus, distributing daily food, seasonings and other items to ensure a reasonable mix of meat and vegetables, with varieties updated every day, meat dishes for lunch? A variety of vegetables? Each variety plus 1 soup, meat dish for dinner? A variety of vegetables? Add 1 soup for each variety.

5. Cooking Job Responsibility System

Responsible for processing and ensuring on-time supply of a variety of meat and vegetable dishes in a variety of colors and varieties that are needed by teachers and students for meals throughout the school that day (for meals).

1. The ingredients and cooking of meat and vegetable dishes must be carried out according to the daily menu arrangement.

2. The various meat and vegetable dishes arranged every day must meet the requirements for color, aroma and flavor, and random burning is not allowed. The variety of meat and vegetable dishes should be reasonably matched, and the varieties should be updated every day. There should be 5 varieties of meat dishes for lunch, and 5 varieties of vegetarian dishes plus one soup; there should be 3 varieties of meat dishes, and 4 varieties of vegetarian dishes plus 1 soup for dinner.

3. When processing food, it is necessary to reasonably mix the ingredients and rationally utilize various supplementary foods and condiments to prevent blind cutting of ingredients and increase costs. The ingredients for each meal must be reported in a timely manner to facilitate reasonable pricing.

4. The morning and evening shifts should do a good job of coordination and cooperate with each other to achieve division of labor and no separation of families.

5. Raw and cooked utensils and food must be strictly stored separately and properly kept. Processed meat and vegetable dishes must not only be cooked thoroughly, but also meet the taste and nutritional requirements of teachers and students. Processing of spoiled food is strictly prohibited.

6. The remaining meat and vegetable dishes after supply must be properly kept. When selling, the meat and vegetable dishes that have been left overnight must be re-cooked before they can be supplied. If there is spoiled food, the situation should be reported to the administrator in a timely manner so that measures can be taken. .

7. When processing, you must concentrate on safe operations, do a good job of cleaning hands, and wash the stove, operating table, and operating room once every meal.

6. Boiler room job responsibility system

Guarantee the supply of gas to the rice steaming room and pasta room for each meal every day, and be responsible for the small supply in the morning and afternoon. This is the boiler stoker* **Same responsibilities.

1. Earnestly implement the boiler safety operation management system and strictly prohibit illegal operations.

2. When the boiler is running, you should stick to your post and not leave at will. If you really need to leave for something, someone should take care of it, and no outsiders will be left behind.

3. Enough boiling water must be boiled on time every day to ensure supply.

4. Pay attention to saving gas and coal, turn it on when you use it, turn it off when not in use, and save gas and coal.

5. When steaming rice and pasta, it is necessary to strengthen contact and supply them in time, and the air supply must not be interrupted arbitrarily during the process.

6. Regularly maintain boiler equipment to ensure safe production and civilized operation to prevent accidents.

7. Remove the ash regularly, keep the pipes open, and conduct water quality tests on schedule to ensure the normal operation of the boiler.

8. Keep the boiler room tools, do a good job in the sanitation area, and keep the boiler room environment clean and tidy.

9. When the boiler is running, pay attention to the water level gauge and pressure gauge and check whether the pipes are leaking and whether the valves are flexible and effective to ensure the normal operation of the boiler.

10. In winter, the gas supply pipelines should be bandaged in time to prevent them from freezing and cracking, which will affect the normal gas supply. School cafeteria staff job responsibilities 3

1. Basic requirements

1. Establish the idea of ??serving education and teaching, abide by school rules and regulations, and strictly implement the "Food Hygiene Law" and hygienic operations Standardize and strictly prevent food poisoning accidents.

2. Stick to your job, strengthen theoretical study, and continuously improve your professional level.

3. Continuously improve the quality of food for teachers and students and publish menus every day.

4. Clean every day and do a general cleaning every week, so that the responsibility is divided into parts and the responsibility is assigned to each person.

5. Provide civilized and courteous service and cooperate with the school in reception of guests.

2. Responsibilities of the administrator - specifically responsible for all the work of the school canteen

1. Implement democratic management of the canteen, hold regular symposiums, listen to the opinions of teachers and students, and continuously improve work.

2. Formulate scientific and reasonable recipes and continuously enrich the variety of dishes.

3. Pay attention to the ideological work and health status of all staff in the canteen, consult the leadership for major issues, and proactively coordinate and handle general issues.

4. Create conditions to improve cooking skills and continuously improve the quality of meals.

5. Improve the canteen management system, strengthen the acceptance system and responsibilities, supervise and supervise the maintenance of accounts and materials, inventory of warehouse materials every month, calculate the cost of dishes every day, and publish canteen accounts to teachers and students regularly and truthfully.

6. Reasonably arrange manpower and achieve division of labor regardless of family.

3. Responsibilities of Accounting, Custody and Accountant

1. Strengthen food management, keep warehouses well, publish accounts regularly, and eliminate waste.

2. When purchasing items within the canteen, the acceptance system must be strictly implemented to check the quantity, unit price and quality to prevent the mixing of spoiled food. If any discrepancy in quality, quantity and unit price is found, contact us immediately.

3. The accountant shall conduct careful calculations every day, make good records, and publish them in a timely manner.

4. The accountant actively cooperates with the auditor every week to convey the profit and loss information of the canteen during the week, and makes timely suggestions to the custodian, striving to control the monthly cash profit and loss within 5%.

4. Responsibilities of buyers and chefs

1. Buyers should purchase vegetables that suit the tastes of teachers and students, budget carefully and increase the variety. Food must be fresh, purchased goods must match the invoice, and must be submitted to the inspector for acceptance.

2. Chefs should work hard to cook dishes that teachers and students love to eat, and strive to have all the colors, aromas, tastes, and shapes. There are more than ten varieties of designs and colors every day, and strive to cook dishes with satisfying taste and reasonable prices. popular dish.

3. Before cooking, you must check whether the food is fresh, and properly handle overnight and every other meals to prevent food poisoning.

5. Responsibilities of boiler stokers

1. Stoker stokers must stick to their posts and be highly focused when working to ensure the safe operation of the boiler and prevent accidents.

2. Ensure that hot air and boiling water are supplied to each canteen on time to facilitate steaming rice.

3. Use various fuels sparingly to prevent pollution and ensure environmental hygiene.

6. Responsibilities of waiters

1. Serve meals on time, treat teachers and students eating equally, treat people warmly, sell food in order of queue, no one is allowed to go to the canteen privately Buy lettuce.

2. Do a good job in cleanliness and hygiene. Raw and cooked dishes must be separated, lettuce must be picked out, cooked vegetables must be properly kept, cooking utensils and tableware must be placed neatly, and bowls, chopsticks, pots and spoons must be washed, cleaned and disinfected once. Four cleaning. Job Responsibilities of School Canteen Staff 4

1. Commit to and from get off work on time, do not be late, do not leave early, perform leave procedures in accordance with regulations if you are sick or have something to do, do not leave the canteen casually during working hours, and do not walk around the campus while wearing work clothes.

2. We must establish the idea of ????serving teachers, students and employees wholeheartedly, study business seriously, continuously improve the quality of meals, and complete our jobs well.

3. Strictly implement the rules and regulations of the canteen. Everyone's responsibilities are clear, and things within the scope of responsibility are done conscientiously and hygiene is ensured.

4. Check students’ dining situation, provide timely feedback, and propose improvement measures to ensure the quality of meals.

5. Comrades care for each other, love each other, help each other at work, and have the courage to shoulder heavy responsibilities. When the division of labor is unclear, they must follow the arrangements and take the initiative.

6. Everyone in the canteen staff is responsible for doing a good job in canteen hygiene and ensuring that the environment in the canteen and the tableware are hygienic and safe.

7. Complete other tasks assigned by school and canteen management personnel.

8. The back door of the canteen is locked at all other times except when opening raw materials and taking out garbage.

9. Non-staff members are prohibited from entering the canteen.

10. Save water and electricity. Job Responsibilities of School Canteen Personnel 5

1. Under the leadership of the canteen supervisor, be responsible for the acceptance, storage and use of warehouse materials, and establish a registration account for the use of items.

2. Carefully inspect and accept all incoming foods, and check whether the product name, specifications, quantity, and amount are consistent with the purchase plan. When it is discovered that the quantity of purchased materials does not match the quantity, or that the food is spoiled or contaminated, it should be refused entry into the warehouse and the situation should be reported to the administrator in a timely manner.

3. When receiving and distributing various types of food (including grain), the principle of first-in, first-out and last-in-last should be followed to prevent spoilage.

4. The items in the warehouse should be arranged neatly by category, and the purchase date and quantity should be marked to facilitate distribution. Seasonal changes should be grasped and timely inspections should be carried out to prevent unnecessary losses caused by mildew. The main, Non-staple food, raw materials and sundries are mixed and stored in separate warehouses with separate walls.

5. The warehouse should be cleaned regularly to keep the warehouse environment hygienic and dry, and prevent and control the four pests. If problems are discovered, they should be reported promptly so that measures can be taken.

6. Frequently contact buyers and chefs, and grasp the incoming and outgoing balances based on daily supply conditions to ensure timely supply of all types of food sources, so as to avoid disconnection, backlog, and waste.

7. Report the varieties and quantities of food, non-staple food, and condiments that are about to expire or may spoil in a timely and accurate manner to the person in charge.

8. Keep all kinds of toxic and harmful items well, have fixed cabinets and lock them, and there should be obvious warning signs on the packaging.

9. The items in the warehouse should be cleared daily and monthly, and checked frequently to ensure completeness. Take stock every month.

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