With the development of society, the frequency of post responsibility is on the rise. Job responsibility is a specific job description, which can be divided into different job types. I believe that most people have a headache about how to make job responsibilities. The following are the job responsibilities (generally 5 articles) of the school canteen administrator I have compiled for your reference, hoping to help friends in need.

Responsibilities of the school canteen administrator. 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 school canteen warehouse administrator 2 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.

Responsibilities of the storekeeper in the school canteen 3 1. Responsible for the management of the school canteen warehouse, do a good job of receiving and dispatching, recording, collecting and settling accounts, 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 storage, and those who can't obtain certificates at all will be allowed to put into storage only after the relevant personnel supplement the relevant documents, and submit the documents to the director of 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 and the external environment clean, timely ventilation and warehouse moistureproof. 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 storekeeper in the school canteen 4 1. Under the leadership of superiors, we will conscientiously implement the Food Hygiene Law and the Detailed Rules for the Hygiene Management of School Canteen and other relevant rules and regulations.

2, to buy back the food quality inspection, do not meet the hygiene requirements of food are not allowed to be put into storage.

3. Carry out hygiene inspection, supervision or inspection on the food processing process, criticize and stop the behaviors and habits that violate the food hygiene law and do not meet the hygiene requirements, and report to the school leaders immediately if the circumstances are serious, and put forward handling opinions.

4. Regularly publicize and explain the knowledge of food hygiene to all comrades in the cookhouse squad, and participate in the examination or assessment of health knowledge in the next class every semester.

5. Listen carefully to the suggestions and opinions of teachers and students on food work, so as to achieve the purpose of improving the work and improve the quality of food hygiene services.

6, guide the canteen to do a good job of fly prevention, fly prevention, rat prevention, rat prevention, insect prevention, etc.

7. Organize cookhouse squad personnel to have a health examination once a year, and adhere to the system that new workers must pass the medical examination before they can hold relevant certificates.

8. Take part in the inspection and appraisal of the cleanliness of each post in the canteen once every two weeks, and make records.

9. Clean up all positions in the canteen and strictly implement the health system.

10, subject to the temporary work arrangement of the school.

Responsibilities of the school canteen administrator. Go to work on time, don't be late, don't leave early, don't miss work, and ask for leave. Ensure that meals can be eaten on time under any circumstances.

Second, make efforts to make good meals, increase the variety of meals, and make the meals be sweet, salty, dry, wet, meat and vegetarian, so that students can eat well and ensure healthy growth.

Three, to ensure the clean environment inside and outside the canteen, so that all kinds of food containers are clean, stoves are free of oil pollution, cookware is clean, stored in an orderly manner, and knives and plates are cooked separately. Endogenous and cooked food are stored separately in the refrigerator. Prevent food from deteriorating and food poisoning. Disinfect cookware and food regularly, and let students disinfect tableware once every meal. The canteen staff should wear work clothes and work caps when working, and the work clothes should be kept clean and tidy.

Four, take good care of all the machinery and cooking utensils in the canteen, regularly maintain the mechanical cooking utensils, and strictly manage the raw materials such as noodles, vegetables and oil in the canteen.

Five, canteen staff should maintain good personal hygiene, no long nails, no nail polish. People with long hair should put their hair in their work caps when they work.

Sixth, correct service attitude, warm and thoughtful service, and educate people through service.

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