In today's social life, there are more and more places where we can come into contact with job responsibilities. Job responsibilities refer to the specific work content of workers, their responsibilities, reaching the standards required by superiors and completing the tasks entrusted by superiors. Want to learn to formulate job responsibilities but don't know who to consult? The following are the job responsibilities of the canteen warehouse keeper I have compiled for reference only. Welcome to reading.
Responsibilities of the storekeeper in the canteen. Strengthen political and ideological study, and constantly improve the awareness of serving education, teaching and teachers and students; Study business knowledge hard and constantly improve service skills.
2. Strengthen the scientific management of the warehouse, be responsible for the import and storage of staple food, non-staple food, spices and other items, ensure that the items are distributed in quantity and on time, and provide convenience for food processing. All materials must go in and out from the warehouse, and it is forbidden to directly enter the canteen processing program without warehousing materials.
3. Improve the goods warehousing procedures, strictly check and accept, and do not be selfish. Warehousing goods must be inspected for quality and quantity to check whether the invoice, name, specification, quantity and amount are consistent. Every day, two people (the person in charge of the canteen, the keeper and the buyer) must be present to check and accept the materials.
4. If it is found that the quantity is inconsistent, the food is spoiled or defiled, it should be refused to be put into storage, and the situation should be reported to the person in charge of the canteen in time for timely treatment or return. Poultry food must have a quarantine certificate, otherwise it is not allowed to be put into storage.
5 all kinds of food (including grain and oil) should follow the principle of "first in first out, last in first out" when receiving and distributing, so as to prevent deterioration.
6. The goods in the warehouse should be neatly arranged according to the category, and the R period and quantity of the purchased goods should be marked, so as to facilitate distribution, timely grasp and check the seasonal changes, and prevent unnecessary losses caused by mildew.
7. The warehouse should be cleaned regularly to keep it clean and dry. Take seven precautions (antivirus, fire prevention, theft prevention, rat prevention, insect prevention, moisture prevention and mildew prevention) 1: operation and safety precautions. If M problem is found, it should be reflected in time so as to take measures.
8. Always contact the buyers and chefs, grasp the balance of import and export according to the daily supply situation, and ensure the timely supply of all kinds of vegetable sources, without disconnection, backlog and waste.
9. Do a good job of keeping cookware and stationery, don't ask, don't borrow.
10. Strictly perform the outbound procedures, and the owner must sign on the spot, and it is not allowed to sign afterwards.
1 1. Keep the accounts carefully, so that the accounts are clear, the figures are accurate and the format is standardized. Always count the things in the warehouse.
Information, so that the accounts are consistent with the facts, the inventory is accurate, the profit and loss registration is clear, and the items in the warehouse are checked daily and monthly to ensure completeness. Strictly review the reimbursement documents, and do not use the materials in the warehouse or sell food raw materials without authorization, and collect cash; Or take other measures to harm the public and enrich the private interests. Inventory once a month and report it on time.
12. It is forbidden to store inflammable, explosive and toxic substances in the warehouse. Before coming off work, you should carefully check the water and electricity of doors and windows to prevent accidents such as fire, theft and poisoning, ensure the safety of the warehouse and be responsible for your own work safety.
13. Consciously abide by the labor discipline of the school, work and rest according to the regulations of the canteen, and ensure that there is no gap in the acceptance and acquisition of materials.
14. Complete other tasks assigned by the school, the general affairs director and the person in charge of the canteen.
Responsibilities of the canteen warehouse keeper 2 1. Responsible for the management of the school canteen warehouse, do a good job of receiving and dispatching, accounting and settlement, and consciously accept the inspection of the school food hygiene and safety leading group.
2. The warehouse keeper should actively obtain relevant food vouchers, carefully register the accounts, properly keep the food, and make the accounts clear and consistent. Those who are seriously unqualified will not be put into the warehouse, and those with incomplete documents can only be put into the warehouse after the relevant personnel fill in the relevant documents, and the required documents will be submitted to the director of the General Affairs Department for signature. The required documents should be classified and pasted according to the requirements of file management, bound and filed, and properly kept for inspection.
3. The warehouse keeper has the right to reject the "three noes" products, foods that are toxic, harmful, rotten, moldy, moth-eaten, unclean, mixed with foreign bodies and sensory abnormalities, and expired foods. Strictly implement the canteen access system, check and accept before warehousing, register when leaving the warehouse, and check and accept the goods by weighing. The less you eat, the better. You can't eat semi-finished food. Inferior food is strictly prohibited from entering the canteen to ensure high quality, hygiene and affordable food. Once the problem is found, it should be reported to the person in charge immediately, and the suspicious goods should be returned in time, and the facts should not be concealed.
4. The warehouse manager should publicize the daily recipes and go in and out with the staff.
5. Keep the warehouse clean and tidy with the external environment, and the warehouse shall be ventilated and moistureproof in time. Responsible for the storage and use registration of all goods in the warehouse, and establish and improve the account of goods use registration. Classify the goods in the warehouse, put them on the shelves and mark them. Main and non-staple foods, raw materials and sundries shall not be mixed, and shall be stored in different warehouses.
6. In case of food poisoning accident due to poor supervision, the warehouse keeper shall be investigated according to relevant laws and regulations and bear corresponding responsibilities.
7. Make a plan for the supply of main and non-staple food in the canteen, make a plan as soon as possible for the materials needed every day, and inform the purchasing personnel to buy them in time to prevent the shortage from affecting the supply of the canteen.
8, learn and master the basic knowledge of food raw material procurement, understand the relevant food hygiene laws and regulations.
9. Complete other tasks assigned by the school and the general affairs director.
10, no overtime work.
Responsibilities of the canteen warehouse keeper 3 1. Under the leadership of the canteen supervisor, be responsible for the acceptance, storage and requisition of materials in the warehouse, and establish a material use registration account.
2, carefully check the incoming food, check whether the name, specification, quantity and amount are consistent with the purchase plan. If it is found that the quantity of purchased materials is inconsistent, and the food is spoiled or defiled, it should be refused to be put into storage, and the situation should be reported to the administrator in time.
3, all kinds of food (including non-staple food) recipients, should be based on the principle of advanced eat first, after eating, to prevent deterioration.
4. The goods in the warehouse should be neatly arranged according to the category, indicating the date and quantity of purchase, so as to facilitate distribution, grasp the seasonal changes, and check in time to prevent unnecessary losses caused by mildew. Main and non-staple foods, raw materials and sundries shall not be mixed, stored in warehouses and separated from the ground.
5, warehouse should be cleaned regularly, keep the warehouse clean and dry, and prevent and control the four pests. If problems are found, they should be reflected in time so as to take measures.
6, often contact with buyers and chefs, according to the daily supply situation, grasp the balance of import and export, to ensure that all kinds of food supply timely supply, do not disconnect, not backlog, not waste.
7. Timely and accurately report to the person in charge the variety and quantity of foods, non-staple foods and condiments that are about to expire or may deteriorate.
8. Keep all kinds of toxic and harmful substances, set up fixed cabinets and lock them, and the packaging should have obvious warning signs.
9. The goods in the warehouse should be settled every day and checked regularly to ensure completeness. Inventory once a month.
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