In our daily life, there are more and more occasions where we need to use job responsibilities, which can improve the vitality of internal competition and better discover and use talents. How are the general job responsibilities formulated? The following are the responsibilities of the canteen administrator that I helped you organize. Welcome to share.

The responsibilities of the canteen administrator 1 1, strictly abide by the rules and regulations of the forest farm.

2, study hard, strict management, fully mobilize the enthusiasm of canteen staff, and constantly improve the quality of canteen food and service reception level.

3, responsible for the cost accounting of dining in the canteen, reduce the cost of dining and improve the quality of food; In-depth research, increase the variety of colors, warm and thoughtful service.

4, establish and improve the canteen internal post responsibility system, the responsibility to the people.

5. Do a good job in food safety, do a good job in the management of food, environment and employees' clothing hygiene in the canteen, implement the Food Hygiene Law, and disinfect tableware every meal to prevent epidemic diseases and food poisoning incidents.

6, study diet, and constantly improve cooking.

7. Pay special attention to the safety, fire prevention, anti-theft and anti-virus work of the canteen, and regularly check the operation of electricity, fire, gas and mechanical equipment. The user of electrical equipment is the first responsible person. When hidden dangers of accidents are found, measures should be taken in time to rectify and eliminate all kinds of hidden dangers of accidents.

8, canteen temporary employment should be strictly managed, in principle, do not hire temporary workers, must be used, need to be submitted for approval, the use of temporary workers should be strictly controlled, strengthen management.

9, strictly abide by the financial system and financial discipline, do a good job of settlement. Before purchasing, all purchases are planned for approval, accounting and reimbursement according to the facts, and resolutely put an end to jobbery. Approve and reimburse the meal expenses of the previous week every Monday, and go through the examination and approval procedures.

10, strengthen the management of canteen items, establish a physical ledger, and register the increase or decrease. Manage the accounts of long-term consumption of food and drinks, check with the cooks in time, ensure that the accounts are in line with the facts, ensure that the goods and food are in good supply, have no corrosion, and avoid loss, damage and waste.

1 1. Accept the temporary tasks of the unit leaders and participate in various activities organized by the forest farm.

Responsibilities of canteen manager 2 1. Formulate and improve the canteen management system, and seriously implement it.

2, responsible for supervising the canteen food procurement and verification.

3, implement the food hygiene laws and regulations, organize regular physical examination and health certificate of cooking personnel, to prevent infectious diseases and food poisoning.

4. Organize the food management committee regularly, listen to the opinions of teachers and students, and improve the quality of food. Monitor health status, food price and service attitude.

5, manage the canteen fixed assets, take good care of cooking equipment.

6. Be responsible for the sales and recharging of meal cards, and check and urge students to eat with cards.

7. Be responsible for the monthly settlement of business expenses with each catering booth.

8, urge the cleaners to do a good job in the canteen public health.

9, complete other work assigned by the leadership.

The duties of the canteen manager. Responsible for the overall management of the canteen, accurately grasp the ideological work and living conditions of canteen staff and cooks, strengthen ideological and political work, and fully mobilize the enthusiasm of canteen staff.

Second, educate cooks to adhere to principles, be selfless, people-oriented, treat teachers and students equally, be patient, warm and thoughtful, and give convenience as much as possible.

Third, do a good job in the deployment of main and non-staple foods, increase the variety of colors, improve the quality of meals, and do a good job in cost accounting, so that meals are adequate in weight, reasonable in price, economical and practical, with many patterns, varieties and good in quality.

Fourth, do a good job in food hygiene and safety in the canteen.

Five, earnestly do a good job in the canteen staff assessment.

Six, often listen to employees' opinions and requirements for the canteen, and constantly improve the service attitude and improve the quality of food.

Seven, actively participate in political study and collective activities, and strive to learn business knowledge, and constantly improve the level of business.

Eight, supervise the daily cleaning and disinfection of kitchen utensils and tableware and the cleaning of kitchen sanitation.

Nine, supervise and inspect the chef's personal hygiene.

Ten, pay attention to saving, put an end to waste, often check and maintain all canteen equipment, do a good job in fire prevention, theft and other safety work.

Eleven, ready to complete other temporary tasks assigned by the leadership.

Responsibilities of canteen administrator 4 1. Establish and improve the canteen management system, specifically responsible for the management of school canteens, and do a good job in the management of students' dining.

2, strictly implement the canteen purchase system, purchase must be weighed acceptance, it is forbidden to inferior, high-priced or unsalable food into the canteen, to ensure food safety.

3, responsible for the canteen staff skills training, responsible for the kitchen operation procedures and kitchen staff post responsibility system and technical standards. Check the implementation of rules and regulations.

4. Do a good job in the morning inspection of canteen staff every day, ensure that 100% of canteen staff hold health certificates, and urge canteen staff to pay attention to personal hygiene.

5, strictly grasp the hygiene of food operation, containers and temporary food storage places must meet the hygiene standards, food should be thoroughly cooked, and ensure that the interval between cooked finished products and consumption is not more than 3 hours, and dishes are kept for 24 hours every day.

6, do a good job of daily canteen cleaning, leaving no dead ends, to ensure the overall environmental sanitation of the canteen, regularly check the equipment, and do a good job in maintenance.

7. Be familiar with the installation layout of water, electricity and heating in the canteen, check sensitive parts regularly, and urge the canteen to operate normally.

8, skilled use of fire extinguishers; Involving health and epidemic prevention and fire safety.

The responsibilities of the canteen administrator 5 1. Under the leadership of the general affairs department, be fully responsible for the management of the canteen and lead all the staff to complete the tasks assigned by their superiors.

2, make work plan and canteen rules and regulations, and check the implementation.

3, strictly abide by the rules and regulations of the school, canteen management department, conscientiously do a good job in the ideological and political work of employees, care about the lives of employees, strict management, fully mobilize the enthusiasm of employees, and constantly improve the quality of meals and service level in the canteen.

4, responsible for the cost accounting of canteen food, reduce food costs and improve food quality; Expand service items and increase varieties and flavor characteristics; Enthusiastic and thoughtful service for diners as the fundamental purpose, and constantly promote the development of catering work.

5, establish and improve the canteen internal post responsibility system, the responsibility to the people's operation mechanism.

6. Do a good job in the management of food, environment and personal hygiene in the canteen, implement the "May 4th Hygiene System" and the "Food Hygiene Law", and disinfect common tableware every meal to prevent the occurrence of epidemic diseases and food poisoning incidents.

7. Hold regular meetings of all canteen staff and team leaders to study and discuss the work priorities of this canteen and make work plans. Organize canteen staff to conduct business study and technical training regularly. Constantly improve the professional and technical level of employees, and improve the rules and regulations of the canteen and improvement measures.

8, pay special attention to the safety education and public security fire control work in this canteen, regularly check the operation of electricity, fire, gas, machinery and equipment, clear job responsibilities, find hidden dangers of accidents, take timely measures to rectify, and put an end to all kinds of accidents.

9, strengthen the education and management of temporary workers in the canteen, regular business skills, safety training, pay attention to play and mobilize the enthusiasm of temporary workers.

10, according to the working situation of this canteen, reasonably arrange the labor force, pay attention to the role of the team leader, and mobilize the enthusiasm of employees.

1 1, strictly abide by the financial system and do a good job of monthly settlement.

Responsibilities of canteen manager 6 1. Love canteen management and serve teaching, scientific research and teachers' and students' lives wholeheartedly.

2. Understand the laws and characteristics of school education and school meals, be familiar with the work of school canteens, and have certain management knowledge and ability.

3 have a certain level of political theory and management theory, and can set an example in "service education" and "management education".

4, adhere to the principle in the work, clear between public and private, aboveboard, pay attention to efficiency, with pioneering spirit.

5. Organize canteen staff to learn politics and business, and improve service awareness; Handle interpersonal relationships well and fully mobilize the enthusiasm, initiative and ownership of workers.

6. Do a good job in the financial management and cost accounting of the canteen, and accept the assessment of the school financial personnel every semester.

7, have a certain knowledge of nutrition, to ensure the reasonable processing of food, scientific collocation, reasonable cooking methods, reduce the loss of nutrients, improve the digestibility.

8, the good procurement, processing and sales, put an end to inferior, toxic and contaminated food supply to teachers and students, put an end to food accidents.

9. Do a good job in preventing rats, flies, viruses, fire and theft.

10, accept the inspection of the epidemic prevention department and the security department at the higher level, and complete the tasks assigned by the school leaders.

Responsibilities of the canteen manager 7 I. Environmental sanitation

(a) the canteen is clean and bright, with no dust on the dining table, no garbage on the ground and no dirty water and dust on the stools. The floor should be bright and clean. Cleaning staff should clean and mop the floor of the hall at least 2-3 times a day, and clean the dining table at any time to ensure the canteen is clean and tidy.

(2) There is no sundries and garbage around the canteen, and there is no dirt and garbage in the drainage ditch around the canteen. Clean 1-2 times a day at least to ensure the outdoor environment is clean and tidy.

(3) The lobby windows should be cleaned at least once a week, and the glass should be clean and bright, free of dust and traces.

(four) the walls and ceilings around the canteen are free of cobwebs and cleaned at least once a week. Wall tiles should be scrubbed at least 2-3 times a month.

(5) The canteen should be equipped with facilities for killing flies, mosquitoes, poisons and rats, and the canteen environment should be fully disinfected 1-2 times every semester.

(six) the bathroom is cleaned for a long time to ensure that the bathroom has no odor, and it is required to be disinfected once a month.

(seven) the dining room inside and outside the flower bar clean, no dust, adhere to wipe every day.

Second, the canteen kitchen, operation room, storage room, cookware kitchen utensils hygiene

(a) the canteen kitchen must be kept clean and tidy every day, the ground is kept dry, and there is no garbage and debris; Cooking utensils and kitchenware are cleaned after use every day, then disinfected and placed neatly and orderly; Wash the vegetable piers and kitchen knives after use and put them in order; Fresh vegetables, dry goods and other foods are put on shelves, and soy sauce and vinegar are canned. They are not allowed to be put anywhere. The floor of the operation room is free of garbage and important articles, kept dry and tidy, the food in the storage room is displayed in an orderly manner, and the pool cover is free of dust and kept clean and bright.

(2) The canteen kitchen, operation room and storage room shall be cleaned once a day to ensure that the walls are free of dust and cobwebs; Clean every Monday and thoroughly arrange kitchen facilities such as walls, floors, kitchen utensils and chopping boards.

(three) raw and cooked foods should be separated to ensure that raw and cooked foods are not cross-contaminated and cross-flavored.

(four) dry goods evaporation and hygiene, to clean and rinse, to ensure that there is no sand, debris, are not allowed to process and sell rotten food.

Three. Vegetable and meat hygiene

(a) vegetables must first remove the rotten, deteriorated or overgrown parts, and then clean them. After processing, it needs to be cleaned before it can enter the cooking process of steaming, frying and boiling.

(2) The meat must be rinsed first, and the meat with skin must be peeled (brown to golden yellow). After all, ears can be processed and cut. After that, rinse the meat first, then steam, fry, boil and explode the water that comes out first.

(3) Strictly implement the "May 4th System" of food hygiene, and resolutely "buy but not buy" spoiled, insect-borne and moldy substances; Material inspectors and storekeepers do not accept it; Food processors (chefs) do not process; Waiters (salespeople) are not for sale. "

Fourth, personal hygiene.

(1) Wear work clothes and work caps at work, and dress neatly, with neat appearance and high spirits.

(2) Operators are not allowed to keep long hair and nails, and are not allowed to wear rings, bracelets and other accessories. Wash your hands before operation to ensure that the food is clean and hygienic.

(3) Change clothes frequently, take a bath frequently, and establish a good external image.

Five, warehouse hygiene

(a) the warehouse is clean and bright, and the materials are stacked in an orderly manner. Rice flour and dry goods must not be placed on the ground.

(2) There is no spider web on the wall surface, so it is necessary to strengthen moisture-proof and rat-proof, and check regularly to prevent the materials from rotting and deteriorating.

Sixth, rewards and punishments

(a) once or twice a month to carry out health inspection and appraisal, named the advanced sanitary canteen, and rewarded at the end of the year. Bonus 300-500 yuan.

(two) the canteen hygiene is unqualified, in addition to withholding the usual bonus, the year-end fine cash 100-200 yuan.

(three) the sample and tasting personnel can be given a monthly subsidy of 20-30 yuan. If it is found that the canteen has not kept samples or tried them out, the salary will be deducted 100 yuan, and the situation will be checked.

Responsibilities of canteen administrator 8 1, formulate the food safety management system and post responsibility system of the unit, and supervise and inspect the implementation;

2. Responsible for organizing the annual health examination of employees and establishing health files;

3, responsible for organizing employees to participate in food safety knowledge learning and training, and make the establishment of training files;

4. Be responsible for inspecting and recording the food safety status, and timely stop the behaviors that do not meet the food safety requirements found in the inspection and put forward handling opinions;

5, strictly implement the food purchase system, the purchase must be weighed and accepted, and it is strictly forbidden for inferior, high-priced or unsalable food to enter the canteen to ensure food safety;

6, strictly grasp the hygiene of food operation, containers and temporary food storage places must meet the hygiene standards, food should be thoroughly cooked, and ensure that the interval between cooked finished products and consumption is no more than 2 hours, and food should be kept for 48 hours every day;

7. Do a good job in cleaning the canteen every day, leaving no dead ends, ensuring the overall environmental sanitation of the canteen, regularly checking the equipment and doing a good job in maintenance; Restaurants should be strictly controlled, closed and locked in time, and do a good job of "four defenses";

8. Accept and cooperate with the food and drug supervision and administration department to supervise and inspect the food safety of the unit, and make rectification according to the situation;

The duties of the canteen manager. Responsible for the overall work of the canteen, conscientiously implement the rules and regulations of canteen management.

Second, understand the morning check-up and physical condition of the canteen staff, and make the work arrangement and division of labor for the day.

Third, do a good job in food inspection every day and reject food and raw materials with quality problems.

Four, to ensure that the canteen food procurement, storage, processing and supply process in accordance with the provisions of the operating norms, to eliminate potential safety hazards.

5. Negotiate the nutrition menu with the food hygiene administrator (health teacher) every week, determine the demand and price cost, and balance the monthly profit and loss.

Six, be good at listening to and correctly handling the opinions and demands of teachers, students and parents, and constantly improve the service quality of the canteen.

Seven, with the warehouse keeper clearance inventory once a month, so that the accounts are clear and consistent.

Eight, in the event of food hygiene and safety accidents, immediately report to the director, and under the unified command of the leading group, actively implement the emergency plan.

Nine, responsible for the canteen fire prevention, security work.

Responsibilities of the canteen manager 10 1. From the perspective of safeguarding the fundamental interests of teachers and students and maintaining social stability, we should establish a high awareness of food hygiene and safety.

2. Make "five records": canteen food acceptance record, canteen food tasting record, canteen food sample retention record, school canteen work supervision record and canteen staff training record.

3. Carry out health management for employees, establish health files, urge canteen employees to carry out health examination, and put forward opinions on post adjustment and supervise the implementation of diseases that hinder food safety;

4. Manage the procurement of food (including raw materials), food additives and food-related products, such as obtaining certificates and tickets, incoming inspection, purchasing records and the storage and use of food additives;

5, organize the formulation of food safety inspection plan, the implementation of food safety management system, food safety situation in the process of food processing and production and the implementation of food safety operation norms for regular inspection, recorded and archived. Acts that do not meet the food safety requirements found in the inspection shall be stopped in time and suggestions shall be made;

6, canteen environmental sanitation and kitchen waste management;

7, teachers and students suspected food poisoning and other food safety accidents, timely report the accident to the local food and beverage service food safety supervision department, take measures to prevent the situation from expanding, and cooperate with the supervision department to investigate and deal with it;

8. Actively cooperate with the supervision and inspection work carried out by the food safety supervision department,

4. Truthfully provide relevant information or materials;

9. Other personnel are prohibited from entering the operation room.

10, urging staff to wear sanitary overalls for operation.

1 1. Immediately discover and point out the potential safety hazards in all aspects of canteen management (raw material procurement, tableware disinfection, operation and processing, surplus and moldy food disposal), urge rectification, and give immediate feedback.

12. Monitor the adequacy of meals, dishes and portions on the dining table at any time, keep abreast of the dining situation of teachers and students, and urge the canteen to make efforts to improve students' dining.

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