Nowadays, job responsibilities play an increasingly important role. Job responsibilities refer to the work content that a post needs to complete and the scope of responsibility that it should undertake. How to formulate job responsibilities? The following are the job responsibilities of the canteen staff I collected for you (5 selected articles). Welcome to read, I hope you will like it.
Responsibilities of canteen staff 1 1. Chefs must strictly abide by all the rules and regulations of the company. Go to work on time, stick to your post, obey the organizational arrangement, ask for leave if you have something, and don't leave your post without permission.
2, the cook should establish the idea of serving employees wholeheartedly, pay attention to professional ethics, civilized service, kind, enthusiastic, polite, love their jobs, serious and responsible. Let the cooked dishes be fragrant, delicious, quantitative and equal.
3, the cook must hold a health certificate, and must check the body once a year, in accordance with the provisions, can work at his post.
Chefs must pay attention to personal hygiene, wash their hands, wash their hair, cut their nails, change their work clothes frequently, and wear work clothes at work.
5. The chef should have certain working experience and be keen on cooking. The food should be scientifically matched and the coarse dishes should be carefully cooked to ensure the nutrition and pure taste of the food.
6, the cook should clean the canteen hygiene in time, timely cleaning cookware, canteen catering equipment should be disinfected regularly, tableware disinfection cabinet should be opened regularly, items should be placed neatly and orderly, to ensure good ventilation in the canteen.
7, the cook should properly keep dry fresh food, put an end to moldy food pot, cooked food should be properly kept every meal. Ensure the food safety of diners and prevent food poisoning accidents.
8. Raw and cooked foods should be stored separately and covered with nets. Tools for making raw and cooked food should be separated, and special attention should be paid to the production and storage management of cold dishes. Put an end to food mixing and prevent cross-infection.
9, the kitchen should be equipped with kitchen waste bucket, dirt bucket, kitchen waste, dirt should be clean up, if you need to clean up overnight should be sealed.
10, cleaning appliances should be stored centrally, and cleaning agents and pesticides should be placed separately to prevent poisoning accidents.
1 1. Cooks must operate in accordance with safety regulations when using electricity, gas and water to prevent safety accidents.
12. The cooks should ensure that the food is served on time, treat the food equally, never be kind to relatives and friends, and put an end to the outflow of food and materials in the canteen. Once found, they will be punished as thieves.
13, cooks should do "three customs" before coming off work, that is, turn off the gas source, power source and water source. You must close the window and lock the door before you leave work. Open the doors and windows in time for ventilation after work to prevent safety accidents caused by liquefied gas leakage.
14, it is important to put an end to other people's entry in the canteen work, and the cooks should repel other people who enter the canteen in time.
15, responsible for making recipes for one week and providing details of pre-ordered food. After the recipe is confirmed, it shall not be changed in principle. If it is really necessary to change, it shall obtain the consent of the Grain Management Committee.
16, chefs should constantly improve their cooking skills and gradually improve their skills to meet the needs of diners.
17, the work should be planned, and the change of dining staff should be known in time to prevent unnecessary waste caused by blind investment.
Responsibilities of canteen staff. 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.
Responsibilities of canteen personnel 3 1 Responsibilities of person in charge
(1) is responsible for the management of all staff in the canteen, pays special attention to the labor discipline and ideological education of employees, and often organizes employees to learn the food hygiene law;
(2) Responsible for the arrangement of food in the canteen and the procurement of raw materials;
(3) Grasp the daily food consumption, strictly control the operating expenses of canteens such as liquefied gas and sanitary cleaning products, pay special attention to cost accounting, strictly manage, reduce waste and balance profits and losses in time;
(4) Realize the quality management of the whole process and master the quality of each working procedure;
⑤ Arrange and supervise the safety management and hygiene work of the canteen, and urge all canteen staff to obtain health certificates;
6 lead by example, be strict with yourself, often seek the opinions of diners and actively improve;
⑦ Complete other tasks assigned by the Minister of Management.
2 Accounting responsibilities
(1) Do a good job in warehouse storage, and carefully record the materials in and out of the warehouse in time, and the accounts are consistent;
(2) Strict management of working capital, complete cash receipt and payment and timely registration, and no misappropriation of funds;
③ Strict acceptance. After purchasing all kinds of raw materials, they should be carefully collected one by one according to the varieties, specifications, unit price, quantity and amount listed in the list, and all kinds should be re-counted, weighed and rechecked. For finalized packaging products, the certificate of conformity, date of manufacture and shelf life shall be checked, and materials with poor quality or even moldy deterioration shall not be accepted and put into storage.
(4) Clean up and check the credit card amount, meal voucher sales and canteen cash account of diners on that day every day. The data should be fed back to the person in charge of the canteen in time, and spreadsheets such as "canteen daily report", "canteen cash income statement" and "canteen income statement" should be updated and saved in a shared document in time. Check yourself once a week and settle accounts according to various expenses in order to balance profits and losses in time. At the end of the month, do a good job in inventory (financial personnel and canteen leaders attend at the same time), conduct accounting according to various income and expenditure data and actual inventory, and report the "Monthly Report of Canteen Profit and Loss" and bound bills and vouchers to the superior leaders.
(5) Do a good job of attendance of canteen staff and assist the person in charge of the canteen to do other management work.
3 responsibilities of the chef's team leader
(1) Strictly abide by labor discipline and various rules and regulations, and lead all chefs and auxiliary workers to do a good job in food.
(2) Assist the person in charge to manage the production of all chefs and auxiliary workers in the canteen, keep abreast of the opinions of the dining staff and continuously improve the food quality;
(3) Responsible for making menus and checking the quantity and ingredients of dishes. , grasp the quality of raw materials, ensure the variety and quantity of dishes, so as not to waste;
(4) Responsible for processing and cutting according to the menu and quantity (cutting and cooking should be refused for spoiled food), and strive to increase the variety of colors;
⑤ Responsible for the storage and maintenance of kitchen items, tableware and various equipment, responsible for the safety and hygiene of the kitchen, eliminating kitchen safety problems in time, and assisting the person in charge to deal with emergencies in time;
⑥ Other work arranged by the head of the canteen.
4 Chef's job responsibilities
(1) Abide by the company's rules and regulations and obey the management of the head of the canteen and the head of the chef. Dress neatly for posts, and smoking is strictly prohibited during working hours;
(2) Ensure that employees have regular meals on time. Under the premise of ensuring the cooked meat and vegetables, try to be "full of color, flavor and taste";
(3) Refuse to cut and cook spoiled food, do a good job of sorting out oil, salt, sauce, condiments and surplus meat dishes before work, and do a good job of cleaning chopping boards, countertops and cooktops.
(4) Take good care of public property, electrical appliances, save water, electricity and fuel, and keep appliances such as stoves, tables, shovels and spoons clean;
⑤ Processed food must be separated from raw food and cooked food, and cooked food must be placed in special containers to ensure that spoiled meat and vegetables are not sold to prevent food poisoning;
⑥ Assist the team leader to do a good job in safety prevention and complete other tasks temporarily assigned by the team leader.
5 canteen assistant job responsibilities
(1) Abide by the company's rules and regulations and obey the management of the head of the canteen and the head chef;
(2) When on duty, wear complete labor protection articles, pay attention to personal hygiene, put your hair inside your hat, and don't wear work clothes to go to the toilet;
(3) According to the requirements of the person in charge, the chef team leader completes the selection, washing and cutting of vegetables. When selecting and cleaning vegetables, we should maintain good hygiene and remove rotten vegetables. Before cooking, wash the rice until it turns white, and no sand can enter the steamer;
(4) raw and cooked food should be separated, and cooked food must use special tools, not directly by hand;
⑤ Work hard, especially when using mechanical equipment and cutting vegetables, don't talk to prevent safety accidents;
⑥ Responsible for selling rice and vegetables. Selling vegetables can only be done by credit card or meal ticket, and it is strictly forbidden to accept cash; Treat the dining staff actively, friendly and civilized, but strictly follow the menu price, and no human meals are allowed;
⑦ Responsible for all sanitary work in the canteen, clean the table top, benches and tableware in time, and conduct a general cleaning once a week, including the dining room, kitchen, warehouse, freezer (box), etc. , regularly clean walls, doors, windows, fans, lamps, etc. , and keep the sewer pipe unobstructed.
Responsibilities of canteen staff 4 1. Establish the idea of serving teachers and students wholeheartedly, obey the leadership of the general affairs department, be responsible for the cooking of the main and non-staple foods in the canteen and the supply of tea for teachers and students, and constantly improve the cooking technology and service quality.
2. Give full play to your skills, provide quality services for teachers and students, be not afraid of hardship and trouble, and constantly improve your ideological and professional quality.
3, unity and cooperation, proactive, hard-working, and jointly do a good job in cooking.
4, reasonable planning, proper arrangement, careful planning, pay attention to saving food raw materials and fuel, water and electricity, in order to reduce food costs, to achieve low prices and high quality.
5, pay attention to food hygiene, strict cooking operation requirements, serious processing, raw and cooked separately.
6. Strengthen personal and environmental hygiene, wash your hands before touching cooked food and distributing meals to avoid cross-contamination and prevent food poisoning.
7, conscientiously implement the school rules and regulations and canteen management system. Consciously abide by labor discipline, and don't quarrel with diners under any circumstances.
8, listen to the opinions of employees, and constantly improve the work, do a good job of fire prevention, theft prevention, anti-virus, anti-corrosion. Complete other tasks assigned by the leaders in time.
Responsibilities of canteen staff 5 I. Basic requirements
1, set up the idea of serving education and teaching, abide by school rules and regulations, strictly implement the food hygiene law and hygienic operation norms, and prevent food poisoning accidents.
2, stick to their posts, strengthen theoretical study, and constantly improve the level of business.
3. Continuously improve the quality of food for teachers and students, and publish the menu every day.
4, cleaning every day, cleaning every week, do all in pieces, the responsibility to the people.
5, polite service, cooperate with the school to do a good job of guest reception.
Second, the administrator's responsibilities-specifically responsible for all the work of the school canteen.
1, democratic canteen, regular forum, listening to the opinions of teachers and students, and constantly improving the work.
2. Formulate scientific and reasonable recipes and constantly enrich the fancy varieties of dishes.
3, concerned about the ideological work and health status of canteen staff, major issues for instructions leadership, general problems actively coordinate processing.
4, create conditions to improve the cooking level, and constantly improve the quality of food.
5, improve the canteen management system, strengthen the acceptance system and responsibility, supervise and urge to do a good job of keeping accounts, inventory warehouse materials every month, calculate meals every day, and publish canteen accounts to teachers and students regularly.
6, reasonable arrangement of manpower, no division of labor.
Three. Responsibilities of accountants, custodians and accountants
1, strengthen food management, do a good job in warehouse storage, publish accounts regularly, and put an end to waste.
2, canteen internal procurement items, must strictly implement the acceptance system, check the quantity, unit price and quality, put an end to mixed spoiled food, found that the quality, quantity, unit price discrepancy immediately contact processing.
3. Accounting personnel should make careful accounting every day, make records and publish them in time.
4. The accountant actively cooperates with the accountant to transmit the profit and loss information of the canteen within one week every week, and puts forward suggestions to the keeper in time, striving to control the monthly cash profit and loss within 5%.
Fourth, the buyer, chef responsibilities
1, the buyer should purchase vegetables suitable for the tastes of teachers and students, be careful and increase fancy varieties. The food must be fresh, and the purchased goods should be consistent with the invoice and submitted to the inspector for acceptance.
2. Chefs should strive to make dishes that teachers and students love, strive to achieve color, fragrance, taste and shape, with more than ten varieties of colors every day, and strive to make popular dishes with satisfactory taste and reasonable price.
Be sure to check whether the food is fresh before cooking, and properly handle overnight and spare dishes to prevent food poisoning.
V. Duties of Firefighters
1, the fireman must stick to his post and concentrate on his work to ensure the safe operation of the boiler and prevent accidents.
2. Ensure that all canteens supply hot air and boiled water on time to facilitate steaming rice.
3, save the use of various fuels, prevent pollution, and ensure environmental sanitation.
Sixth, the duties of office workers
1. Eat on time, treat teachers and students equally, be cordial and enthusiastic, and sell them in order of queuing. No one is allowed to buy lettuce from the canteen without permission.
2, do a good job of cleaning and hygiene, raw and cooked dishes must be distinguished, lettuce should be picked, cooked dishes should be properly kept, cookware and tableware must be placed neatly, bowls, chopsticks, pots and spoons should be washed, wiped, disinfected and cleaned.
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