In today's society, people gradually realize the importance of post responsibility. Post responsibility refers to the work content that a post needs to complete and the scope of responsibility that it should undertake. Responsibility is the unity of post and responsibility, which consists of two parts: the scope of authorization and the corresponding responsibility. What problems should be paid attention to when formulating job responsibilities? The following are my job responsibilities (five selected articles) of kindergarten chefs, hoping to help everyone.

The responsibility of the kindergarten chef is 1 1. Under the guidance of restaurant leaders, responsible for the processing and production of various foods to ensure food quality;

2. Good service and courtesy;

3, abide by the schedule, eat on time, do not leave without leave, do not take off their posts, string posts.

4. Obey distribution, distribute according to quality and quantity, so that the food is delicious, quality and fresh;

5, abide by the safety operation procedures, the correct use of operating tools, rational use of raw materials, saving water, electricity, gas and other materials;

6, strictly abide by the rules and regulations of the hotel, do a good job in the kitchen, dining room hygiene, to ensure that guests do not eat food with peculiar smell, to prevent food poisoning;

7. Put on your work clothes neatly before going to work. Smoking is strictly prohibited in the kitchen, and other standard cooking stoves are not allowed.

8, consciously abide by the rules and regulations of the hotel, and strive to learn and improve cooking skills;

9. Obey the supervisor's transfer, maintain kitchen utensils and equipment, and assist employees in preparing meals.

10, it is forbidden to take things home from the canteen, and it is forbidden to eat and drink at will in the canteen.

Job responsibilities of a kindergarten chef. Master the menu of the day, understand the tasks, and collect raw materials according to the process. Do a good job in preparing for every meal.

Second, check the work before meals, take responsibility, and report the problems that cannot be solved in time.

Three, in strict accordance with the operating rules and product specifications and standards, pay attention to health, safety inspection and economy.

Four, found in the operation of the problem should be reported in a timely manner:

1, the food quality does not meet the requirements;

2. The operation of the previous procedure does not meet the requirements;

3. The operating equipment is not normal;

4. Lack of tools or appliances;

Fifth, prepare for the children's catering, and the food must be served on time.

Work out a nutrition recipe for young children with a health care doctor one week in advance.

Seven, responsible for the maintenance of operating equipment and cleaning and collection of tools.

Eight, responsible for the collection of raw materials, tools cleaning, environmental sanitation cleaning, energy shut down after work.

Kindergarten Chef 3 (1) Job responsibilities According to the age characteristics of children, make various nutritious, delicious and digestible meals, including: the staple food should have baking soda with appropriate size, and the rice should be moderate in hardness and softness, which meets the nutritional requirements. Non-staple food should strive to improve cooking techniques, with diversified colors, smells and tastes and rich nutrition.

(two) cooperate with health care personnel to develop children's recipes, pay attention to economic and nutritional accounting, and actively improve the quality of meals; Take the initiative to understand the opinions of parents, teachers and children on food and constantly improve their work.

(three) according to the children's daily routine system, eat on time, do a good job of keeping the food warm and cooling.

(4) Strictly implement the "May 4th Movement System" of canteen hygiene and the system of kitchen sanitation and disinfection, ensure the cleanliness of children's food and tableware, put an end to the occurrence of gastrointestinal infectious diseases and prevent food poisoning.

(5) Towels and napkins shall be disinfected on time.

(six) to assist administrators to take care of grain warehouses and vegetables, and pay attention to economy and safety.

(seven) take good care of kitchen utensils, cherish the use, and shall not be lost.

(8) Pay attention to saving coal, water and electricity, and dispose of garbage in time.

The duties of a kindergarten chef. Love your job, establish the idea of serving children, strive to improve the quality of service, and make nutritious and digestible meals suitable for children according to their physiological and age characteristics to promote their health.

Second, we should always take the initiative to understand the reaction of teachers and children to food, study hard to improve cooking techniques, and make the rice moderate in color, aroma, hardness and variety, promote children's appetite and ensure nutritional quality.

Third, strictly implement the requirements of nutrition and hygiene, check the acceptance of good food, wash vegetables before cutting, so as to be free of sand, dust and impurities, disinfect tableware after meals, cover cooked food, and separate raw and cooked food. All rotten food cannot be eaten by children to prevent food poisoning. Cold dishes are not served. If the safety accident is caused by lax control, the chef should bear the corresponding responsibility.

Fourth, do a good job in cleaning the kitchen, keep the kitchen clean and tidy, sweep it small every day, sweep it big every week, and scrub the kitchen utensils regularly.

5. Pay attention to personal hygiene, don't spit everywhere, don't eat snacks, don't wear jewelry (such as rings) at work, wear work clothes and hats at work, wash your hands with soap after going to the toilet or doing dirty work, and have regular physical examinations.

Six, the implementation of the menu plan, adhere to the meal on time, do a good job of food insulation, do a clear distinction between public and private, unity and cooperation, and constantly improve the service attitude.

Seven, eat on time, to ensure that there is enough food supply, and do not waste, to ensure that children have enough hot water supply in summer and winter.

Eight, do a good job of safety, fire prevention, anti-virus, anti-theft, no accidents.

Nine, prevent outsiders and children from entering the kitchen. After morning exercises, I watched the first child who returned to the classroom in nave.

Job responsibilities of a kindergarten chef. Love your job, and establish the concept of serving children, parents, employees and teaching. Study cooking skills hard, do a good job in personal hygiene, and keep work clothes clean and tidy.

2, can take the initiative to understand the reaction of teachers and children to food. Match meat and vegetables according to children's tastes. The weekly menu is not repeated, and rice and flour are well matched to stimulate children's appetite and ensure that children have enough nutrition.

3. According to the characteristics of children's age, the meat should be cooked and the vegetables should be finely cut. Provide meals and snacks on time according to the children's schedule. Pay attention to keep warm in winter and provide hot food, hot meals and hot spots: provide hot meals in summer.

4, raw and cooked kitchen utensils should be strictly separated, and clearly marked. Cooked food utensils should be special and must be disinfected with disinfectant frequently. The kitchen should be cleaned at any time and kept clean.

5. Do a good job of disinfection of kitchen utensils and cookers. Do a good job in cleaning the kitchen During daily cleaning, floors, stoves, dining tables, countertops and pools must be washed clean without oil and dirt. Clean up the weekend, dredge the sewers and do everything for everyone.

6, strict implementation of food hygiene requirements, do not let children eat overnight food, food poisoning accidents are strictly prohibited.

7. Love your garden like home, and save gas, water and electricity as a master. Kitchen staff and other teams and groups should unite and cooperate to do a good job in early childhood education.

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