Work report of pastry chef in canteen
As an important department of school logistics service, serving teachers and students well is the main task of canteen work. How to do this work well with high standards and high quality is indeed the highlight of canteen management, but as a chef, you should be a good assistant. First, do ideological work well. Over the past year, under the leadership of the person in charge of the canteen, I have earnestly studied the chef's professional knowledge, paid attention to the combination of theory and practice, tried to be a good chef's assistant, actively learned the canteen-related knowledge from the chef, mastered the operational skills, and made a good job with the goal of creating first-class dishes and providing first-class services.
Two, a year, I strictly abide by the canteen hygiene system, conscientiously implement the health "May 4th" system. Lead by example, unite colleagues, strictly enforce the food hygiene law, prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners. The storage of finished products is subject to "four isolation"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated from natural ice. Environmental sanitation adopts the method of "four decisions": personnel, materials, time and quality, division of labor and responsibility; Personal hygiene should be "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently. Cabinets and shelves for food should be kept clean at all times, free from mildew and rat marks. Clean the cooking utensils and floor of the operating room regularly every day, carefully wipe the dining room floor and tables and chairs, and strictly ensure the hygiene of the operating room floor, doors and windows, glass and 1 surrounding environment.
Third, in strict accordance with the canteen schedule, in order to ensure that the dishes are not repeated, carefully arrange and do a good job of helping the chef.
Fourth, study hard in culture, politics, business and technology. Establish and strengthen the idea of serving the people. Go to work on time. Abide by labor discipline and the rules and regulations of the staff canteen, and strive to complete their own work. In the work, obey the work arrangement, cherish the collective property, do a good job in collective and personal hygiene, and prevent food poisoning. In cooking, I strictly follow the food operation rules to ensure safety and hygiene. Ensure that the staple food produced meets the quality requirements, with uniform size and good temperature control. Non-staple food should be selected, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate. In terms of service, it is high-quality and efficient, and it is kind to diners and speaks kindly. Don't swear, don't swear, unite as one, and do a good job in the canteen.
5. Be strict with yourself, do the duty of a kitchen helper, often learn cooking and pastry skills from colleagues, control the quality of each process, and implement the whole process quality management. Check the food hygiene, urge the staff of this class to earnestly implement their post responsibilities, clean the sanitary area of the integrated contract, cover the cooked food, prevent flies and rats, and organize the finishing work before and after meals. Arrange the work of this class reasonably, strictly control the quality, color, fragrance and shape of the main and non-staple foods, point out that they do not meet the requirements, correct them in time, and communicate with colleagues frequently in life.
Six, abide by the responsibilities of the canteen kitchen staff.
1, responsible for kitchen work such as food selection and washing in the canteen, and assisting the chef to finish cooking and ordering each meal.
2. Ensure food safety and quality. Have the right to refuse to use toxic, moldy and other food raw materials and report them in time.
3, responsible for food sampling and registration.
4, together with other kitchen staff to do a good job in the canteen sanitation, tableware cleaning and disinfection.
5. Complete other tasks assigned by the chef.
6. Complete other work arranged by the leaders of the park.
Report on the work of pastry chef in the second canteen
The new season has come again. As a pastry chef, I have always been strict with myself, conscientiously obeyed the arrangement of the leaders, insisted on putting the overall situation first, and successfully completed the work last quarter with the support of the leaders. In the work, obey the work arrangement, cherish the collective property, do a good job in collective and personal hygiene, and prevent food poisoning. In cooking, I strictly follow the food operation rules to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled.
Spring is a challenging season for food workers, and various epidemic viruses are rampant in this season. We strictly enforce the food hygiene law to prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners. The storage of finished products is subject to "four isolation"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Personal hygiene should be "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently. Cabinets and shelves for food should be kept clean at all times, free from mildew and rat marks. Clean the cookware and floor in the operating room regularly every day, carefully wipe the floor, tables and chairs in the dining room, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment in the operating room.
Go to work on time. Abide by labor discipline and the rules and regulations of the canteen, and strive to complete their own work.
In my work, I am diligent and conscientious, hard-working and actively performing my duties.
Report on the work of pastry chef in the third canteen
Leaders and colleagues: Serve you wholeheartedly! First of all, I would like to thank the leaders of the Food and Drug Administration and the Education Bureau for providing us with such an opportunity to exchange experiences. We will make full use of this opportunity, learn from our brother schools with an open mind, constantly strengthen and improve the canteen work, and strive to raise the canteen work to a new level. At present, there are about * * * classes in our school, and the school has a canteen.
Next, I will give you a report on the canteen work in our school. The title of the report is, please criticize and correct inappropriate places.
As we all know, "Food is the most important thing for the people". For students who leave home, "eating" is more important than "living". Vocational education center is a special school, and the consumption structure of students is very complicated, which brings many problems and difficulties to the management of our canteen, because the safety of students' healthy diet is related to students' health, the reputation of the school, the improvement of teaching quality, the development of the school and the stability of society. In order to solve these problems, the school leaders made bold innovations and wise decisions: take back the outsourcing right of the canteen and change it to "unified management of the school". So how to operate the new canteen, how to strengthen the management of the canteen and how to serve the education and teaching of the whole school? With these problems, we first went to Lulong Vocational Education Center with advanced canteen management and Luanxian No.1 Middle School for investigation and research. Through investigation and study, we found that brother schools have a lot of advanced experience in school canteen management, which is worth learning and learning from. Based on their own actual situation, after repeated discussions and studies, Qinglong Vocational Education Center issued a decision on the operation mode of school canteens, and determined that "we should adhere to the concept of caring for teachers and students, paying attention to details and serving and educating people; Aim at green, safe and high-quality products; The management orientation of the canteen is to make teachers and students eat well and make ends meet. Students 1 person, including many faculty and boarders. After a semester, under the correct leadership of the school leaders, with the strong support of all the offices, with the cooperation and help of all the class teachers, with the understanding of all the teachers and students, and with the concerted efforts of all the staff in the canteen, Qi Xin, we have done everything with responsibility, rules-based, well-founded and supervised. We mainly handle the "eight customs"
First, establish and strengthen rules and regulations.
Sound rules and regulations are the basis of scientific management. In order to make the canteen reform in our school successful, the canteen work has been standardized, standardized and scientific from the beginning. Before the operation of the new canteen, the school formulated a series of supporting systems to ensure the smooth operation of the reformed canteen. These systems mainly include,, and so on. The formulation and implementation of these systems ensured the healthy and orderly operation of the new canteen in accordance with the prescribed actions from the beginning.
(Establishment of various organizations) On September 1 day, 20xx, after the canteen was officially put into operation and management, we strictly implemented the People's Republic of China (PRC) Food Hygiene Law, the School Hygiene Work Regulations and other laws and regulations. On this basis, referring to the relevant national documents, the canteen management and office formulated, refined and promulgated a series of related systems according to the actual situation of our school, further clarifying the post responsibilities and food hygiene operations. * * * Twenty-five rules and regulations have been formulated and have been bound into a book.
We insist on holding a special meeting of canteen staff once a month to focus on the implementation of various rules and regulations and safety education.
In the first half of the year, * * * organized canteen staff to study the Food Hygiene Law of People's Republic of China (PRC) twice, which improved the ideological understanding of each staff on the whole. Regularly train canteen staff on laws, regulations and work norms, so as to take laws and regulations as the criterion. We also attach great importance to the internal management of canteens, and strive to make the basic management work solid and comprehensive, so as to be standardized at all times.
In food hygiene, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention). Up to now, the management of canteen personnel has basically achieved a sound system. 2. Measures are in place and management is strict. Whoever has problems will be responsible. In order to prevent all management systems from becoming a mere formality, the system has been implemented. On the one hand, on the basis of organizing all staff to learn various management systems, the canteen has carried out intensive skills training for all staff. This year, we have conducted two simulated fire drills, and also conducted several personal skills drills according to the requirements of different positions. On the other hand, in the process of implementing the management system, we strengthened the on-site supervision and on-site education of specific operators, gradually adopted a series of effective measures, and adopted the bad habits of operators in the whole catering industry.
Second, concentrate on keeping the canteen clean.
Because this is a major event related to the health of every teacher and student. First of all, every canteen staff is required to have a physical examination before taking up their posts every semester. Secondly, conduct ideological education for staff from time to time and implement the requirements stipulated in the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Secondly, we should do a good job in all aspects of food hygiene in our canteen and the "one wash, two flushes and three disinfections" of tableware. The workbench should be washed with it, the chopping board should be separated from meat, vegetarian food, raw food and cooked food, and the kitchen room should be cleaned every day. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time.
In short, all employees can clearly define their responsibilities, carry out their duties, obey the distribution, be on call, and do their jobs wholeheartedly, so as to ensure the normal, safe and healthy operation of the canteen.
Third, effective management personnel.
The school canteen now employs 40 service personnel, including 20 long-term workers and 20 work-study students. Canteen employees sign employment contracts with the school to clarify the rights and obligations, wages and benefits of both parties. When selecting employees, the school pays attention to ideological and political quality, professional and technical ability and sense of responsibility, and has formed a cohesive and creative canteen catering staff. The chef responsibility system is implemented in the No.3 operation room, and there are three team leaders, who will be assessed regularly by the canteen management room.
The canteen management office conducts pre-job training for all employees, learns the relevant laws, regulations and rules of school canteens, improves employees' legal awareness and food hygiene and safety awareness, and insists on holding canteen management meetings every week. The canteen trains employees for more than three hours every month. Conduct personal health examination for new employees. Those who fail the physical examination, those who fail to wear work clothes are not allowed to take up their posts, and establish personal files. Through pre-job training and intensive learning, we can improve the quality of employees, deepen service awareness, improve service level and quality, meet the needs of teachers and students, and provide strong logistical support for the development of the school. Since its operation, the canteen has trained all its staff on food safety and operating procedures for five times, requiring all staff to develop good hygiene habits, correct service attitude and improve service quality. In the past six months, all the teachers and students are basically satisfied with the service quality of the canteen staff, and the hygiene is basically qualified.
Fourth, control the food procurement wholeheartedly.
Strictly control the purchase channels in the procurement of ingredients, resolutely resist unqualified food in procurement, and do not purchase unqualified items. The school has set up a "food procurement supervision group" headed by the vice president in charge of education, with teachers' representatives and students' representatives as members. It regularly participates in canteen procurement throughout the whole process to ensure the quality of food procurement and keep all unsafe factors out of the campus.
The canteen arranges daily recipes according to the market price of ingredients and students' tastes, and the recipes strive to highlight the principle of matching meat and vegetables and balanced nutrition. In the process of purchasing ingredients, the canteen implements bidding and fixed-point procurement, conducts market research on the prices of purchased ingredients regularly, shops around, puts an end to human transactions, strives to purchase high-quality and low-priced ingredients, resolutely refuses to purchase unqualified products, and ensures that teachers and students can eat safe and hygienic meals. After the canteen buyer buys back the ingredients, he should check the quality and quantity of the purchased ingredients with the canteen keeper, and count them into the material purchase ledger after confirmation, and attach the relevant purchase bills. Strengthen the system of asking for certificates and tickets. We strictly ask for certificates and tickets at all food purchasing points, with a copy of the supplier's ID card, detailed home address and contact information.
Fifth, truly control the quality of good food.
As we all know, it is difficult for people to adjust their views, especially students nowadays. Their family conditions are very good and they are very picky about their diet. In order to avoid the contradiction between supply and demand of single food, we try to increase the variety of colors. The menu requires three meals a day not only to meet the nutritional requirements, but also to pay attention to the diversity of dishes, which is different every day.
Constantly changing patterns to improve the quality of students' meals. First, acquire necessary equipment to reduce the loss of diners by improving the color, such as increasing the variety or output of jiaozi, pies, Melaleuca cakes, wonton and pot stickers. Meet the needs of students. Second, choose the sandwich insulation equipment that meets the hygienic standard as the appliance for supplying and selling meals, and try to ensure that students can eat steaming meals.
Since its official operation, the canteen has successively purchased equipment such as a dough mixer, a rice steamer, an electric baking pan, a dumpling machine, a meat cutter, a wonton machine and a dishwasher. , the amount exceeds 6,543,800 yuan+200,000 yuan.
According to the dining hall of our school, the current use area is 1.320 square meters, and there are 1.30 dining tables (each with 7 people). After the renovation, the indoor ventilation and lighting performance of the canteen is good.