Staff Canteen Management System (Trial Operation)

Chapter 1 General Provisions

The first item and scope of application

The Employee Canteen is In order to create a neat, clean, safe and efficient operating environment for the place where employee meals are made and processed, this system is specially formulated.

Article 2 System Overview

This system stipulates the work content and requirements of the canteen.

Article 3 Management Responsibilities

1. The administrative manager is responsible for supervising the daily work of the canteen.

2. The logistics supervisor of the administrative department is responsible for the daily operations of the canteen.

Chapter 2 Job Responsibilities

Article 4 Administrative Department Manager

1. Responsible for the supervision of daily management of the canteen and the review of monthly income and expenditure.

Article 5 Logistics Supervisor

1. Responsible for the daily management of the canteen;

2. Responsible for tracking the quality of daily dishes;

3. Responsible for making and selling canteen meal tickets, and issuing meal cards to employees;

4. Responsible for organizing monthly inventory in the canteen;

5. Responsible for all kinds of materials Financial accounting of expenses to strengthen expense control and savings.

Article 6 Chef

1. Responsible for formulating the required dish plan (every three days is a cycle);

2. Responsible for accepting the purchases made by the purchasing staff items;

3. Responsible for the specific operation of meals every day;

4. Responsible for cooperating with the logistics supervisor to propose various non-staple food purchase plans every week;

5. Responsible for the comprehensive arrangement of daily canteen work.

Article 7 Helping the Kitchen

1. Responsible for cutting and washing dishes;

2. Responsible for cleaning and cleaning the kitchen;

3. Responsible for the cleaning and disinfection of tableware;

4. Assist the chef in serving meals in the canteen.

Article 8 Cleaner

1. Responsible for restaurant hygiene and cleaning work;

Article 9 Canteen Procurement

1. Responsible for the purchase of canteen supplies.

Chapter 3 Detailed Rules

Article 10 Canteen Food Standards

Lunch: Yuan Dinner: Yuan

Lunch is paid by individual card Meal (yuan/portion), dinner is provided by the company for free.

Article 11 Canteen serving time:

1. Lunch: 12:00-12:30 (including office building management department dining at 12:15)

Article 12 Canteen Staff Job Requirements:

1. Canteen staff must wear clean and tidy work clothes during working hours and non-slip flat shoes.

2. Canteen staff must keep their hair clean and tidy, and are not allowed to grow long nails, smoke, or chat with others.

3. Canteen staff should greet employees with a smile, be polite, and treat them equally. They are strictly prohibited from quarreling with employees and listen to their opinions with an open mind.

4. Staff must be familiar with fire-fighting equipment and understand the regulations for the use of fire-fighting equipment.

5. Before leaving get off work, lock the cabinet, close the doors and windows, check whether the fire is extinguished, and turn off the gas and power supply.

6. Canteen employees should check their health status once a year to ensure the hygiene of food and beverages.

Article 13 Canteen hygienic environment requirements:

1. Things in the canteen must be placed neatly, garbage should be cleaned up in a timely manner, it is strictly prohibited to place things randomly everywhere, and ensure smooth passages.

2. Food in the canteen should be kept separately from raw and cooked food. Purchased vegetables should be separated into rotten leaves and washed twice before processing. Cooked food that is not kept in a refrigerator if the temperature exceeds 22°C should be kept overnight. Afterwards, it is not allowed to be eaten.

3. The doors and windows in the canteen must be bright, the walls must be free of stains, spider webs, mosquitoes, flies, and smoke, the work surfaces must be clean, free of debris, water, and dirt, and the cooking utensils must be clean. , clean and stain-free.

4. The floors and work surfaces inside the canteen should be cleaned more than three times a day.

5. The external environment of the canteen is cleaned four times a day, and the staff restaurant (including the second floor and stairs) must be kept clean at all times.

6. Regularly organize mosquito and rodent disinfecting activities. Tableware and food must be kept in isolation before disinfecting. After disinfecting, dead corners such as window sills and walls must be cleaned in time, and the work surfaces and floors must be cleaned. .

7. Clean the swill bucket once a day to prevent the breeding of mosquitoes and flies.

Article 14 Safety Management

1. No one except canteen staff is allowed to enter the kitchen without permission.

2. Kitchen cleaning supplies should be placed separately from condiments and dishes.

3. Install a fire extinguisher in the kitchen.

4. Smoking is strictly prohibited in the kitchen and dining area.

5. Strictly abide by operating procedures when using cooking utensils to prevent accidents.

6. Before leaving work, canteen staff should close doors and windows and check various power switches, equipment, etc.

7. Managers should regularly supervise and inspect, and do a good job in preventing theft.

Article 15 Canteen Dining Regulations

1. Each department shall report meals on a monthly basis. If overtime is required, the canteen staff must be notified 4 hours in advance so that the supply can be done well.

2. The canteen does not accept cash. If you have a temporary meal, go to the administration department to pay for a ticket, and the canteen will pay with the ticket (card).

3. Company employees should eat according to the time specified by the company and are prohibited from eating in advance.

4. Employees should eat in a civilized manner, line up in order, and maintain good dining order.

5. Employees should pay attention to the cleanliness of the restaurant when dining, take care of the restaurant environment, and prohibit littering.

Article 16 Canteen Procurement, Receipt and Reimbursement:

1. The Administration Department selects daily non-staple food and other supplies based on the principle of high quality, low price and comparison shopping. Fixed suppliers, vegetables can be purchased at wholesale markets.

2. Purchased items should be guaranteed to be fresh. It is strictly prohibited to purchase dead pork, expired or spoiled vegetables, condiments and meat products.

3. The purchased dishes must be inspected and verified by the logistics administrator, chef, and custodian to ensure that the items are consistent.

4. The buyer registers the purchased items on the purchase income and expenditure sheet and makes statistics.

5. Every afternoon, the canteen reports the next morning’s menu and the lunch situation of the day. The custodian checks it on site according to the chef’s requirements. The canteen administrator collects the canteen reserve fund every week in accordance with the regulations of the Finance Department and reports it in a timely manner. Settlement by the Finance Department.

Article 17 Management of Canteen Personnel

1. Canteen staff are strictly prohibited from misappropriating purchase funds and underpaying for more;

2. Canteen staff should be polite Treat others, serve enthusiastically, and do not make things difficult for diners;

3. Canteen staff should publish the day's menu on the whiteboard in advance, and provide dishes on time, quality and quantity.

Chapter 4 Rewards and Punishments

Article 18 Principles of Kitchen Rewards and Punishments

1. Comply with various management regulations of the company. Violators will be fined 10-100 yuan, depending on the circumstances. In serious cases, they will be liable for compensation and fired.

2. Ensure that employees are provided with hygienic and reasonable meals, and are not allowed to purchase inferior, rotten or expired food. Violators will be dismissed by the company and bear corresponding financial responsibilities. In serious cases, employees will be sent to the public security organs for handling.

3. Ensure that the kitchen tableware and canteen environment are clean and hygienic. If the inspection requirements are not met, a warning and a fine of 10-100 yuan will be imposed.

4. Provide employees with good service and high-quality meals. If employees receive valid complaints, they will be fined 20-100 yuan depending on the situation.

5. Collect meal tickets and record meal cards strictly in accordance with dining regulations, and register outsiders. If registration is not followed, 10-50 yuan will be deducted.

6. Expenditures must be truthfully recorded when purchasing kitchen supplies, dishes, and seasonings, and no false reports are allowed. Otherwise, the employee will be dismissed and the company's losses will be compensated. In serious cases, the employee will be dismissed.

7. Keep and use canteen utensils, electrical appliances and other items properly and do not damage them intentionally. The original value of the damaged items will be compensated and a fine of more than 50 yuan will be imposed.

8. Treat all diners equally. If any cases of malpractice or bad attitude are found, they will be demoted and fined 50-100 yuan. If the circumstances are serious, they will be dismissed

9. Canteen dishes , utensils are strictly prohibited to take home, otherwise it will be treated as corruption, and a fine of more than 100 yuan or a salary reduction will be imposed. If the circumstances are serious, the employee will be dismissed.

10. Obey work arrangements and report problems to superiors promptly. Those who disobey work arrangements will be fined 50-100 yuan. If the circumstances are serious, they will be dismissed.

11. Start the work on time and do not slack off in work. Otherwise, you will be given a warning and a fine of 50-100 yuan, and in serious cases, you will be dismissed.

12. Comply with the canteen safety management regulations. If you bring outsiders into the canteen work area without permission, you will be fined 50 yuan. If the violation is serious, you will be dismissed.

13. Unite colleagues and cooperate with each other at work. Those who do not unite colleagues and spread rumors in the team will be fined 50-100 yuan. If the circumstances are serious, they will be dismissed.

14. Those who work proactively and put forward reasonable suggestions that will help improve the efficiency or quality of work in the canteen will be rewarded with 20-100 yuan. Those who have been rewarded repeatedly will have their salaries increased.

15. Those who adhere to principles, dare to face conflicts, safeguard the interests of the company, and perform outstandingly will be rewarded with 50-100 yuan. Those who have been rewarded repeatedly will have their salaries increased.

16. Those who have significantly improved their work skills and are recognized by leaders and many colleagues will be rewarded 50-100 yuan. Those who have been rewarded repeatedly will have their salary increased.

Chapter 5 Supplementary Provisions

Article 19 This system is formulated by the Administration Department and will be implemented after approval by the General Manager. The same applies to modification or termination.

Article 20 This system shall be interpreted by the Administration Department.

Article 21 This system will be implemented from the date of promulgation, and the previous relevant systems will be abolished at the same time.