Current location - Recipe Complete Network - Complete cookbook - The canteen manager's year-end personal work summary
The canteen manager's year-end personal work summary
The year-end personal work summary of canteen administrators (5 selected articles)

How time flies! One year's work has reached the end of the year. Are there any gains or losses this year? Is there any experience worth sharing? I think it is necessary for us to sum up our work. But how to write can attract the attention and attention of leaders? The following is a summary of the personal work of the canteen manager at the end of the year (selected 5 articles) that I helped you sort out, hoping to help you.

The canteen manager's year-end personal work summary 1 Time flies. At the end of recent years, it has been three months since I took over the school canteen in a blink of an eye. As a manager, I should pay more attention to the diet of employees and ensure the physical and mental health of every colleague. Now I summarize the school canteen work during this period as follows:

First, as a school canteen, strict implementation of food hygiene and safety in Taiwan Province is an important matter related to the health of every employee.

First of all, every school canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen, and clean the kitchen once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.

In August of the following year, I officially took over the school canteen.

First, the inventory handover of goods. Every day, I personally go to the kitchen to work and communicate with them. I have a detailed understanding of the needs and deficiencies of school canteens, and make timely improvements to the status quo. For example, the hygiene situation: due to the continuous receipt of several large-scale convention documents some time ago, I was exhausted physically and mentally, failed to clean up thoroughly in time, and the items were not arranged neatly, which led to the leaders' bad impression of the school canteen, which was dirty, messy and poor. In order to adjust the mentality of the staff in time and change the status quo, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamer, floor and warehouse with them. This cleaning is effective, the kitchen has been significantly improved, and the good working environment has changed the impression of the leaders. Maintaining it is the key.

September was a busy month. I received the director of the center and his party to study and exchange, and came to the center and full-time technical university for dinner. A total of more than ten meals. The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.

Autumn and October are the harvest season, and autumn vegetables are also on the market. In order to reduce the cost of the school canteen, we bought a large number of vegetables stored in winter, such as radish, Chinese cabbage, potatoes, green onions and so on. And sauerkraut and all kinds of pickles. In this way, workers can also eat all kinds of food in winter. At the same time, with the support of leaders, it took us a week to build the winter storage cellar, which ensured the storage of vegetables in winter storage.

Third, it is also important to control the purchase of food.

More than forty people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. I personally purchased food without a Quarantine Certificate or a Food Hygiene Permit, and rejected all foods that have been stored for a long time, deteriorated and stale, so as to prevent the occurrence of serious food poisoning incidents and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the staff who ate in the canteen of our school.

In addition, I also have strict financial discipline. Every time you purchase, you always want to accept it. If you want to refuse it, you will refuse it, and you will pay it in time, which ensures that the funds are earmarked for special purposes and will not spend money indiscriminately. I will settle accounts every five days and submit expenses every ten days, so as to achieve low price and good quality on the principle of economy.

Due to the limited level, I am not proficient in the management of school canteens, and there is a lot of work to be done. For example, the first month lost 505.86 yuan, and the second month lost 76.25 yuan. This also confirms my shortcomings in the management of school canteens, and I will increase my own management and quality learning in the next work. At the same time, control the purchase of food and the loss of goods to ensure that employees can eat cheap and safe food.

In short, the work in the school canteen is becoming more and more normal, and the staff in the school canteen are also stepping up their efforts to gradually form a team that is dedicated, pragmatic and sincere, and make silent contributions to the development of the cause.

The canteen manager's 220××× year-end personal work summary quietly flies in the busy work. Count 20××× years × months × days × months × days × months × days × months × days × months × days × months × days × months × days × months × days × months × days × months × days × days × months × days × months × days × days × months × days × months × days × months × days × months × days × months × days × months × days × months × days × months × days

The work of this year is summarized as follows:

1 personnel maintenance

When 18 took over the restaurant in R&D Park in September 10, there were 22 old employees. After more than a year, there are still XXX old employees, and the stability rate of old employees is 54. 5%, train a front desk foreman, a western chef, a stove and a cashier. It is precisely because of the existence of such a group of backbone that our restaurant has withstood the tests and challenges again and again, the number of customers dining has been constantly refreshed, and the business data has doubled.

2 the quality of dishes

In the first half of the year, due to the unfixed kitchen staff and the departure of western chefs, the quality of dishes once declined and the burning phenomenon was more serious. The two operational assessments put forward rectification opinions, which made us feel great pressure. After hard coordination, on-site operation by the chef and hands-on guidance, the decline in the quality of dishes was finally controlled and the trust of customers was regained.

3 Quality of service

Because our restaurant belongs to the nature of internal canteen, the time of dining staff is concentrated, and the pressure during peak hours is unprecedented. In addition, the staff are basically aunts over 35 years old. Relatively speaking, we are not very good at mastering the seven steps of the food counter and the four steps of the cashier, but we must answer questions for customers. Friendly attitude.

4. Safe production

Looking at the past year, it is gratifying that there was no safety accident in this restaurant, which is inseparable from the repeated demands and attention of superior leaders, and fully reflects the strong self-prevention consciousness of employees.

5 food safety

Because of the particularity of catering groups, the personnel are concentrated and the coverage is wide, in order to prevent food safety accidents. We set up a food safety self-inspection team in time. The store manager is solely responsible for the control system, the chef kitchen is solely responsible for the control system, and the foreman sales is solely responsible for the control system. Be responsible for keeping financial creditor's rights, with clear responsibilities. Detailed to people. At the same time, the food sample retention mechanism was established. Every day, someone will be responsible for keeping samples, someone will be responsible for tracking, and the manager will check and supervise to prevent all food safety accidents.

Over the past year, I have hosted more than ten dinners. The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.

Fourth, in the arrangement of recipes:

1 First of all, we should know the eating habits of most students and make daily recipes in a planned way, because there are many people eating in the canteen, 100% can't satisfy everyone, but more than 80% of the staff can;

2. Students like vegetables. Under the premise of not increasing the cost, they can purchase more, and mix more expensive vegetables with ordinary dishes reasonably, so that they can eat the same dishes at most twice a month. Fresh vegetables can also be guaranteed once a week;

3. Make rational use of multiple uses of dishes, and don't waste any dishes. For example, when stewing radish, radish skin and radish gang can be made into kimchi, but cabbage gang doesn't like it, but students who make kimchi like it; In addition to cold salad, kimchi can also be returned to the pot, which is also a very good seasoning; Celery leaves can be fried with cold carrots; The staff's dishes are enriched, and at the same time, the expenses are reduced;

4. In terms of cost saving: the canteen has always insisted on separating fat meat from lean meat. Fat meat can be used for refining, cooking, or frying together in dishes. This not only saves cooking oil, but also makes employees feel no greasy fat.

Fifth, catering.

We don't stop at the general level of making students just eat enough, but work hard on service attitude and food quality in strict accordance with the requirements of leaders. At present, the student canteen serves three meals a day. In addition to rice and steamed bread, steamed buns, cakes and rolls are added to each meal, and fried dough sticks and soybean milk are added to breakfast. Prepare side dishes, soup and porridge for employees every day, and eat jiaozi once a month on average. Recipes and recipes are published every day for everyone's supervision.

Sixth, in the procurement and management of dishes:

1, strictly control the purchase of equivalent foods, and try not to purchase dishes that are easy to mildew and produce toxins, such as green beans and mushrooms;

2. Store food scientifically and reasonably. It is forbidden to store toxic and harmful substances and personal belongings in food storage places.

Seventh, strengthen health management and enhance the sense of hardship.

Canteen hygiene is the source and birthplace of hidden dangers. In health management, adhere to the weekly work meeting, so as to keep the alarm ringing, enhance the sense of urgency of workers, and do their best to contain hidden dangers in the bud; We require every employee to do the following:

(1) Pay attention to personal hygiene, frequently cut hair, nails, change clothes, take a bath, keep long hair and moustache, and wash your hands before eating.

(2) Inside and outside the dining room, the personnel, fixed points, fixed time and requirements shall be implemented. Must be cleaned every day, and the garbage and sundries generated every day should be cleaned at any time every day. Clean up on weekends.

(3) all kinds of tableware, cages, machinery, etc. It should be washed clean, so that wood can see its true colors and iron can see its light. After use, it should be placed neatly, and raw and cooked utensils should be strictly separated, and they should not be mixed.

(3) No smoking, talking with food, coughing, etc. It is allowed when eating. All staff in the canteen can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the canteen.

Eighth, standardize equipment management to ensure safety.

The canteen is the focus of fire safety. So the canteen uses liquefied gas, oil fire and so on. Formulate relevant operating procedures and usage methods every day. Each equipment has a special person in charge, which can be maintained regularly to eliminate all hidden dangers. Future work plan:

First, we should further understand the importance and necessity of doing a good job in canteen service. It is necessary to deepen and improve ideological understanding, translate it into concrete actions, do everything possible to create good conditions, and further run canteens for the convenience of cadres and workers.

Second, we should constantly strengthen management and improve the service level of canteens.

The third is to be actively responsible and do a good job in food safety and hygiene. The management of canteens is complex, and the most fundamental job requirement is to be responsible for the life, health and safety of cadres and workers.

Therefore, we must conscientiously implement the Food Hygiene Law, take strengthening food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, earnestly put the responsibility on people, pay close attention to implementation, and achieve results. Under the direct care and guidance of the leaders and the diligent efforts of all the staff in the canteen, the quality, variety, sanitary conditions and normal use efficiency of the canteen have undergone fundamental changes.

Nevertheless, due to my limited level, there is still a lot of work to be done and there is still a certain gap. I am not proficient in canteen management, which also confirms my shortcomings in canteen management. I will strengthen the study of my own management and quality, plan my work plan and so on in the next work. At the same time, according to the hygiene requirements, our canteen should further improve the construction of software and hardware, control the purchase of food and the loss of articles, and ensure that employees can eat cheap and safe food. I deeply feel that canteen management is a long-term, meticulous and hard work. Only by doing a good job seriously and practically can the quality and quantity be guaranteed.

The canteen manager's year-end personal work summary III. Canteen work has always been based on the basic view that the quality of food hygiene is directly related to everyone's life safety and health, and strives to improve the physical quality of employees. According to the requirements of health work of the Municipal Health Supervision Bureau, we will conscientiously implement the Food Hygiene Law, further strictly standardize food hygiene management, maintain the work order and social stability of our factory from the perspective of workers' health and safety, solve the worries of bosses and workers, and let every worker have a healthy body. Specific work has been done in the following aspects.

First, establish the idea of serving the factory wholeheartedly, and improve the thinking of all employees who love their jobs, work hard and have love.

I have been working in the canteen, and I can do a good job of "four hearts" service in strict accordance with the working concept required by the plan, that is, the staff are attentive, the workers are happy to eat, and the boss is at ease. Work out a scientific diet recipe that workers like to eat. Through activities and study, canteen staff have formed a positive, serious and solid working attitude. They learn from each other in business and complement each other. Cooperate with each other in work, work hard, bear hardships first, and bear hardships later. Care for each other and help each other warmly in life. In terms of service enthusiasm, we regard workers as our own children and set up a good image of foreign employees.

Second, pay attention to diet, hygiene, fire control and personal safety, strictly control the "five customs" of purchasing goods, ensure the safety of employees' lives, ensure the hygienic quality of food, and put an end to all unsafe hidden dangers.

In strict accordance with the food hygiene law, we conscientiously implemented the food hygiene and safety regulations, formulated a series of safety plans, determined the responsibility book for food hygiene and safety with all employees, and established a leading group for food hygiene and fire safety. We have achieved "five customs" in our work, that is, strict purchase channels, acceptance of goods in storage, standardized operation procedures, food hygiene and safety, and food storage and custody. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail.

For example, in food procurement, we often go to market research and go to the delivery boss's booth to check and understand the quality of goods. The purchase system also implements a rotation system, so that everyone can participate and implement democratic management. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. Strictly register the manufacturer, production date, shelf life and qualified items, and strictly check every working procedure, every place and every tableware in use before using it.

In terms of price, we often conduct price surveys in the market, which avoids the repeated random quotation of the delivery boss and saves a lot of expenses for the school. In food storage, raw and cooked foods should be strictly separated and sealed with plastic wrap. Strictly grasp the weight, let the workers eat well, eat well, but not waste. In the disinfection of tableware, it is implemented to people, and it is checked and recorded every day. In order to prevent food poisoning, we should not only strengthen our own operation and inspection, but also prevent others from poisoning, check posts irregularly and strengthen safety precautions. Due to the implementation of the system, clear division of labor, in-place inspection, solid work and detailed records, it has been well received by superiors in many inspections. The canteen also regularly carries out safety inspections, actively eliminates hidden dangers of water, electricity and fire, lays anti-skid mats for workers in time when it rains, and pays attention to the custody of hot meals and soup. Therefore, there has been no hidden danger in canteen work, and the production order of the factory is stable.

Three, actively assist all departments to complete the work, to provide logistical support for education and teaching.

In order to maintain normal production, the canteen not only does its own work well, but also actively assists the school to do some other work. In the prevention of "flu" diseases, canteens take the initiative to cook "flu" drugs for employees and adjust their diet, thus enhancing their physique, enhancing their immunity and effectively controlling the infection and spread of diseases. Usually, the higher authorities come to the school for inspection and visit, and the canteen will always prepare entertainment items for them to provide convenience. Sometimes it is difficult for lodging workers to wash water because of power failure. The canteen always takes the initiative to find a way to boil water for them without anyone's notice, in order to solve the urgent need, because we know the needs of the factory and the requirements of the boss, which is our unshirkable job.

Fourth, constantly improve the quality of diet, so that leaders can rest assured.

In order to truly solve the worries of workers and ensure that workers can eat with confidence, happiness and comfort, we organized all the staff to study and discuss the workers' dining recipes, and also innovated the recipes based on more than one year's practical experience and peacetime observation of workers' preferences, and made nutritional collocation for three meals, formulated scientific dining recipes, and accepted the supervision of society and bosses. In the production, we should work hard on the taste, color and shape of food to ensure that every meal is soft and hard, vegetarian and sweet, which not only improves. Try to increase the variety of breakfast, so that workers can choose meals. In order to ensure the physical development needs of the living and lodging staff and let the staff eat tricks, all the staff overcame many difficulties such as too many people and tight time, and turned small pots into big pots.

Summary of the year-end personal work of the canteen manager 4. Under the care and guidance of the park leaders, I insisted on serving teachers and students this semester, further strengthening my personal quality and improving the service quality. In order to better protect the health of teachers and students and safeguard the rights and interests of teachers and students, the canteen work this semester is summarized as follows:

First, strict diet management, conscientiously do a good job in food hygiene.

In line with the general requirements of hygiene, safety, nutrition and digestion, our garden formulates nutrition recipes for children every week, so as to ensure diverse varieties, reasonable collocation and guaranteed quantity supply. In order to improve the quality of food, we make great efforts in the collocation and cooking of dishes to ensure that children eat well. And listen to the opinions and suggestions of teachers and parents extensively, find problems, discuss together, adjust recipes, and ensure the balanced intake of various nutrients for children. At the same time, we will also announce the daily recipes to parents, so that parents can know about their children's meals in the park and increase the transparency of their children's meals. In terms of food hygiene, our garden strictly controls the purchase and acceptance, and all deteriorated raw materials are returned; At the same time, the daily operation is carried out in strict accordance with the requirements of preventive disinfection and cooking processing, and all imported food samples are kept and registered. Therefore, with our joint efforts, there was no food accident this semester.

Second, standardize the daily operation details and continuously improve the quality of work.

Strengthen theoretical study, in accordance with operational norms, strengthen meticulous, standardized and rigorous operation, and enhance service awareness. Actively use the rest time to study theory and practice, and improve the theoretical operation level through cases, theoretical study and skill display. And make records, guide practical work with theory, and improve the quality of work. Seriously participate in the political study in the park, improve ideological quality and service awareness. Do a good job in safety and hygiene by studying health management regulations and canteen operation norms. Make clear your job responsibilities and ensure the food safety of children and teachers.

Third, attach great importance to health and safety work, strengthen inspection and give timely feedback.

1. Strictly implement various systems. Operate all kinds of equipment in strict accordance with regulations, and do not operate illegally. Always check the operation of the equipment to ensure the safe operation of the equipment. If the equipment is abnormal, immediately repair or report for repair.

2. Purchase food through normal channels and obtain the legal documents of the contract booth. Before cooperating with suppliers, we carefully review the documents, clarify the responsibilities and sign the agreement. Ensure the purchase, acceptance, sampling, soaking, cleaning, operation and disinfection of food.

3. Strictly control the purchase. Do a good job in the import and inspection of food, and prevent fake and shoddy and "three noes" (no manufacturer, no production date and no shelf life) food from entering the canteen; Resolutely put an end to the purchase of expired, rotten, unclean, mixed with foreign bodies or other sensory abnormalities that may endanger human health. Do a good job in obtaining evidence for purchasing food.

4. Strictly do a good job in food processing. Processed food should be cooked, and the color, fragrance and taste should be as good as possible. It is necessary to separate raw and cooked food.

5. Do a good job in the health inside and outside the canteen. Do a good job of cleaning the canteen and the venue outside the canteen every day, and always keep it clean and tidy.

6. Do a good job of disinfection. Do a good job of disinfection every day. Tableware must be disinfected once, twice, three times and four times. Disinfection should be "one use and one disinfection". Small tableware should be disinfected with disinfection cabinet, and large tableware should be disinfected with disinfectant. Disinfected tableware is stored in a clean kitchen. It is strictly forbidden to use unsterilized tableware and processing utensils.

7. Strengthen the management of the canteen warehouse, and register the incoming and outgoing items in time. The goods in the warehouse are stored neatly, and the warehouse is clean and tidy. Ensure that children's salt intake and oil intake are not exceeded.

8. The canteen staff all hold health certificates and health knowledge training certificates, and can wear work clothes and work caps as required during work to maintain personal hygiene.

9 accounts should be made on a daily and monthly basis, published once a month, and subject to the supervision of teachers and parents.

The safety and health management of kindergarten canteen is directly related to the health of children and the stable development of kindergarten. In the future work, we will continue to explore and practice, constantly sum up and reflect, bring food hygiene into the daily key work category, and better complete all the work!

At the end of the year, the personal work summary of the canteen manager 5 time passes quickly, and the new year is coming, which means that I have been taking over the work of the canteen manager in the vocational school for one year. As a collective canteen, the vocational school canteen undertakes the dining tasks of employees of the training department of the property branch, employees of Tianyi Company and other units, as well as employee training courses, meetings of small and medium-sized companies and company activities. Since I took over this job, with the care and support of the unit leaders and the efforts of all canteen staff, I have been pursuing high-quality dining service; High-quality dining environment, the pursuit of making every employee eat comfortably; Rest assured to eat; The goal of eating enough has achieved remarkable results. A year has passed, a new beginning and new challenges are coming. In order to complete the staff dining task in 20xx more perfectly, I summarized the achievements and shortcomings in my work in 20xx.

I. Work results:

(1) re-established the canteen of the current vocational school after the handover with the canteen of the head office, which solved the problems such as unclear division of labor, personal work confusion, and decreased employee satisfaction with meals when the transferred employees just took over their new jobs.

(2) Hold regular meetings in the canteen to announce the details of responsibilities for the problems of insufficient dining service and dining dishes raised by employees.

(3) According to the instructions of the leaders, all employees are trained in food safety laws and regulations and industry standards.

(4) Grasp the purchase channels of the canteen, and strictly require the purchased items to have food hygiene licenses and inspection and quarantine certificates from relevant departments.

(5) Tableware used by employees should be disinfected and treated after meals; Food box; Cooking room; Assign a person to be responsible for the hygiene of the pastry room, clean the canteen regularly, and let all employees participate.

(6) Around the principle of "reducing cost and ensuring quality", save miscellaneous expenses on the premise that everyone is satisfied with eating delicious food. Lead all canteen staff to form a good habit of saving invitations and launch a water and electricity saving competition.

(7) Successfully complete the reception tasks of the company, including: the staff representative meeting of the property branch; Workers' Congress of Jian 'an Branch; Singing red and praising the party's style singing competition; Harmony Cup Cooking Competition; Recently, several large and small staff training courses have been held.

(8) During the ordinary holiday-free period of the task-re-eating training class, arouse the working enthusiasm of all the staff in the canteen, complete the reception task and win the recognition of the training staff.

(9) In order to ensure the variety of canteen dishes after winter, employees are organized to pickle all kinds of pickles and reserve them in the storage period of autumn vegetables: white radish, Chinese cabbage, potatoes and carrots.

(10) Develop a sense of ownership in the canteen, so that employees can unite and help each other and help their colleagues on the premise of completing their personal work. The work efficiency is improved, and the working atmosphere of mutual understanding and assistance is enhanced.

Second, the shortcomings:

As for the question of outsiders entering the operation room, I have put up a "No Entry for Idle People" sign in the front and rear operation rooms, but it is still difficult to ban it.

Employees have been working without holidays for a long time, and their enthusiasm is not high in the task of receiving company training courses. At that time, the working time difference of employees was not adjusted in time.

One year's work is coming to an end in a hectic atmosphere, and my personal deficiencies in management need to be improved as soon as possible under the guidance of leaders. I will also actively learn the management knowledge of the catering industry, so that every employee in the canteen can give full play to his personal skills, and let the canteen staff realize the importance of loving their jobs, improving service level and improving food recognition faster and better.

;