Kindergarten kitchen work plan 1 As a canteen chef, my ideological style, personal quality and professional level have been further improved. Although I have made some achievements in my work, I will continue to work hard, carry forward my achievements, learn from each other's strengths and do all the work dutifully. Looking forward to the new year.
The following is my work plan for the new semester, as follows:
First, do things seriously and be honest.
No matter whether the weather is cold or warm, we consciously overcome difficulties, strictly follow the rules of kindergarten kitchen work, do our job conscientiously, and never despise the urgent matter of washing. Perhaps, in the eyes of some people, my work is insignificant, but I think, since the park leaders believe me and give me this job, I will be worthy of kindergarten, parents and children. Be an honest and trustworthy person, do a good job, satisfy parents and reassure leaders.
Second, be diligent, regardless of gains and losses.
As we all know, kitchen work is not like being a teacher, which requires high cultural literacy, eloquence and professional skills. Kitchen work is mainly careful and meticulous. I think I must be willing to make efforts and dedication, so I never pick and choose in my work. Obeying the arrangement of the leader and being with colleagues can always save time, improve efficiency and ensure the quality of work.
Third, attach great importance to health and safety work.
1. After purchasing acceptance, disinfect the sampling, soaking and cleaning operations.
2, meticulously do a good job of disinfection, tableware disinfection. And make disinfection records.
3. Clean the kitchen thoroughly every week to ensure that the kitchen is clean.
4, let the children have hot dishes and hot meals every meal, let the children eat well, and parents can rest assured.
5, do a good job in kitchen hygiene, do a good job of separating raw and cooked. The safety, hygiene and management of kindergarten canteens are directly related to the health of children and the stable development of kindergartens. In the future, I will continue to explore and practice, constantly sum up and reflect, bring food hygiene into the daily key work category, and better improve all the work.
Kindergarten kitchen work plan II. Strengthen diet management.
1, make a reasonable diet recipe. Listen to the opinions of parents, teachers and experts extensively, formulate scientific and reasonable recipes according to the characteristics of young children, increase the variety and quantity of food as much as possible, ensure balanced nutrition, and achieve a reasonable combination of thickness, saltiness and sweetness.
2. Strictly guarantee the sanitary management of the kitchen. The kitchen should be cleaned once a day, once a week and disinfected frequently. Tableware should go through the procedure of "one wash, two washes and three disinfections". Raw and cooked tableware should be separated, and kitchen staff should change clothes and disinfect before entering the kitchen.
3. Do a good job in grain purchasing and storage. There should be a special person in charge of food, different foods should be separated, and food samples should be taken to ensure the best eating date.
4. Do a good job in purchasing, strive to purchase the freshest food, and put the health and nutrition of children first.
5. Ensure the supply of water, especially boiled water, and ensure that children consume enough water every day.
Second, improve the moral quality of employees.
Every staff member must undergo strict selection and training before taking up his post, and only those who are qualified can take up their posts. At the same time, improve employees' awareness of food safety and put an end to food poisoning.
Third, the reward and punishment policy
Employees who do well should be rewarded in time, and those who don't do well should be properly criticized to improve their work enthusiasm once and for all. Make more delicious food suitable for children, ensure their nutrition and diet, and improve their physical fitness.
Kindergarten kitchen work plan 3 I. Guiding ideology
Taking the creation of a first-class kindergarten as the spiritual motivation and serving teachers and students as the purpose, we will further strengthen the construction of the canteen team, improve the service quality, management level and overall taste, and strive to make the canteen a beautiful window in kindergarten work, so that teachers, parents and children can rest assured!
Second, the working ideas
(1) Improve various systems.
1, strengthen safety management, make people feel the same, and put an end to all kinds of potential safety hazards.
2. Raw materials are purchased by multiple people, and the people who buy food, pay, inspect goods, weigh and keep accounts are responsible for each other and cooperate with each other to supervise. The general affairs department implements comprehensive supervision, and the director is unified in examination and approval.
3. Teachers and students should ensure the diversity of dishes and strive for the quality and nutrition of dishes.
4, cost accounting, actively play the role of the committee, irregular survey canteen management and teachers and students dining, found that the problem timely rectification.
(2) Improve the overall quality of canteen staff.
1, organize canteen staff to learn the Food Hygiene Law and other materials, so as to improve their health and safety awareness.
2. Refine the division of labor, further clarify the job responsibilities, and link the completion of job tasks with the annual assessment, so as to improve employees' post awareness and service awareness.
3, create a competitive mechanism, in the same position, competition between different positions, so that employees can enhance their sense of ownership in the competition and improve their technical proficiency.
(C) attach great importance to health and safety work
1. Buy food through normal channels, obtain meat certificate, clean vegetables, cook them properly, separate raw vegetables from cooked vegetables, and put all kinds of utensils in different categories for use.
2, meticulously do a good job of disinfection, tableware do a disinfection, dining room with ultraviolet lamp disinfection, disinfection work has someone who's in charge, and make disinfection records.
3, anti-fly facilities fly lamp. The screen window should be closed, and the fly-killing lamp should be turned on and off by a special person.
4, canteen staff must hold a health certificate and health knowledge training certificate, all should wear work clothes during work, maintain good personal hygiene, hygiene does not meet the requirements. Not on duty, the environmental sanitation is divided into blocks, and it is guaranteed to be cleaned once a week.
5. The canteen cookers use electricity and gas, and the workers are required to standardize the operation and always pay attention to the safety of electricity and gas.
6, strengthen the management of canteen property, valuables stored in the warehouse, goods in and out of the warehouse must be registered.
Third, specific measures.
1, we should continue to further strengthen the management of canteen work, strengthen technical training, and improve the professional level and service quality of canteen staff.
2, on the premise of doing a good job in the canteen, all canteen staff should actively participate in political study, constantly improve their own quality, be polite, civilized service, enthusiasm and initiative.
3. The canteen staff should wear work clothes and hats during working hours, and do not receive visitors in the canteen. Smoking and other things unrelated to work are strictly prohibited during working hours. Do not leave long nails, ensure the cleanliness of drinking utensils, floors and warehouses, and always keep the canteen clean, hygienic and orderly.
4, strictly enforce the food hygiene law, staff must hold a health certificate, to prevent health accidents.
5, do a good job of food procurement, transportation, storage, health, who found spoiled and rotten food, resolutely not pre-procurement, in case of food poisoning.
6, do a good job in kindergarten canteen hygiene, tableware should be disinfected every day, raw and cooked separately, to prevent infectious diseases.
7. Vegetables and fruits should be washed, and rice should not be eaten raw, so that you can eat and cook now.
8. Food should be kept clean, and fly prevention measures should be increased in summer to prevent food poisoning among children in the whole park.
9, all kinds of materials, food, vegetables procurement to ensure quality, supply must be timely, less procurement.
10, we should consciously do our job, work hard, and constantly improve the quality of food to ensure that there are no mistakes and accidents.
Kindergarten kitchen work plan 4 I. Guiding ideology
For the purpose of serving teachers and students, we will further strengthen the construction of logistics team, improve service quality, management level and overall taste, and strive to make the kitchen a beautiful window in kindergarten work, so as to reassure teachers, parents and children.
Second, the working ideas
(1) Improve various systems.
1. Strengthen the assessment of employees. On the basis of extensively soliciting employees' opinions, we will improve the assessment rules, highlight rewards and diligence, set up positive models, and promote healthy trends.
2, further strengthen the attendance management, roll call, put an end to the phenomenon of being late and leaving early.
3. Vegetables are purchased by multi-person combination. People who buy food, pay, inspect goods, weigh and keep accounts are responsible for each other and urge each other. The general affairs department implements comprehensive supervision, and the director is unified in examination and approval.
4. Teachers and students should ensure the variety of dishes and strive for the quality and nutrition of dishes.
5. Conduct cost accounting, give full play to the role of the food management committee, investigate the kitchen management and the dining situation of teachers and students from time to time, and handle problems in time when found.
(2) Improve the overall quality of workers.
1, organize employees to learn "Food Hygiene Training Textbook" and other materials, organize employees to go out to participate in learning, and improve employees' health awareness.
2. Refine the division of labor, further clarify job responsibilities, complete job tasks and conduct assessment, and improve employees' post awareness and service awareness.
3, create a competitive mechanism, in the same position, competition between different positions, so that employees can enhance their sense of ownership in the competition and improve their technical proficiency.
(3) Innovative workflow
On the basis of one-stop work of washing vegetables, cutting vegetables and cooking, some improvements were made appropriately.
Attach great importance to health and safety work.
1. Purchase food through normal channels, obtain the legal certificate of the contract booth, and do a good job in rapid inspection and sample retention of pesticide residues. Wash vegetables cleanly, cook well, store vegetables raw and cooked separately, and put and use all kinds of utensils separately.
2, carefully do a good job of disinfection, tableware do "one disinfection a day", small tableware with steam disinfection, big tableware with shikang disinfectant disinfection, cooked food room with ultraviolet lamp disinfection, disinfection work has someone who's in charge, and make disinfection records.
3. Anti-fly facilities include screen windows and fly-killing lamps. The screen window should be closed properly, and someone should be responsible for the fly-killing lamp.
4, cooking personnel must hold a health certificate and health knowledge training certificate, all should wear work clothes during the work, maintain good personal hygiene, hygiene does not meet the requirements shall not be mount guard, environmental sanitation bid contract, ensure cleaning once a week.
5. Kitchen stoves and other places all use electricity and diesel, requiring employees to standardize their operations and always pay attention to the safety of electricity and fuel.
6, strengthen the kitchen property management, valuables stored in the warehouse, goods in and out of the warehouse must be registered.
Third, the kitchen work calendar
Weekly content
1 min. Work hard and clarify relevant systems and responsibilities.
2. At the meeting of members of the Food Management Committee, the discussion draft of the assessment system was released, and the opinions of employees were solicited on the spot check of environmental sanitation.
3 worker health knowledge learning health disinfection spot check.
4. Follow-up investigation on the workflow of kitchen safety inspection.
5. Tableware storage spot check.
6. Finalize the evaluation system.
7. Check the personal hygiene of employees (including wearing work clothes and working caps, etc.). ) and conduct spot checks on environmental sanitation.
Investigation on the dining situation of teachers and students.
Inspection of fly prevention facilities.
10 employee health knowledge learning.
1 1 sanitary disinfection spot check.
14 environmental hygiene spot check.
15 investigation on tableware storage for meeting of members of catering management committee.
17 health disinfection spot check.
19 comprehensive survey of health work.
Kitchen property cleaning and warehousing work exchange, summary and review, appraisal and commendation.
Kindergarten 5 Kitchen Work Plan Last semester, the kitchen staff in our garden closely focused on the kindergarten's work objectives, worked diligently, worked together, and were willing to contribute to providing quality services for children, parents and faculty. This semester, the kitchen staff has not changed, and at the same time, they have undertaken the dishwashing and disinfection work of the children in the whole park. In order to improve the kitchen work, solve the worries of children, parents and faculty, provide first-class service and ensure the smooth progress of all work, the following work priorities are formulated:
Strengthen the professional training of kitchen staff;
1, learn from books, learn from colleagues, learn from yourself, actively explore and be brave in innovation in learning.
2. Discuss the theory and practice of cooking technology training guidance.
3. Continue to ensure that each person produces 1-2 innovative dishes each semester.
The establishment of the Fire Management Committee will reflect the participation of kindergartens and families, hold regular meetings, and summarize and reflect on the variety arrangement and nutrition collocation of children's diet in stages.
Strengthen the inspection and supervision of the kitchen staff, and the cooking squad leader should make daily supervision and inspection, make records and report once a week.
1, live every day well.
2, do a good job in the safe operation of various machines.
3. The chopping board for cutting lettuce and the chopping board for cutting cooked vegetables are strictly separated.
4. Distribute meals strictly according to the number of children to avoid waste and food shortage.
5. Pay attention to count the number when cleaning the children's bowls and chopsticks to avoid losing them.
6. Save water and electricity.
7, before coming off work to do all kinds of security checks, people away from the door lock, prevent outsiders from entering.
Fourth, strengthen the cooperative relationship between groups, and don't haggle over time.
Kindergarten kitchen work plan 6 "Food is the first priority for the people, and safety is the first priority for food". Security is very important. Therefore, strengthening the management of canteen work and regularly training employees on food hygiene and safety knowledge are also important components of canteen management. In order to standardize the management of food hygiene in kindergartens, prevent food poisoning accidents in kindergartens and ensure the health of teachers and students, this scheme is formulated:
I. Purpose of training
In order to further improve the comprehensive quality of employees in our canteen, we should strengthen the training of food safety and hygiene knowledge and professional knowledge, do a good job in hygiene and safety, and nip in the bud. Work together to create high-quality, high-level first-class service goals. Through training, improve the quality of employees in our canteen, strengthen their safety awareness, and make them serve kindergarten education with high quality. In daily operation, it is more rigorous and standardized, and its work level is to rely on a higher level. Let every teacher eat with confidence, comfort and happiness, and provide a strong guarantee for the logistics safety of our park.
Second, the training content
Regulations on Hygienic Management of School Canteen in People's Republic of China (PRC) Ministry of Education OrderNo. 14 Basic Requirements for Health Knowledge Training of School Canteen Managers and Employees Food hygiene laws and regulations, food hygiene knowledge, business knowledge, various health management systems and job responsibilities.
Third, training arrangements.
Arrange training and study twice each semester. According to the specific situation of our canteen, we will start studying in February, and the specific arrangements are attached. )
1. Participate in food hygiene and safety education and job skills training organized by higher authorities, strictly enforce the food hygiene law and prevent health accidents.
2. Answer a questionnaire about food hygiene and safety every semester.
3. Organize on-the-job training or skill competition for canteen staff at least once every semester to ensure that employees constantly adapt to the needs of development.
4, employees must love their jobs, help each other, learn from each other, study business technology, and improve service quality and service level by constantly practicing basic skills.
5. Give appropriate rewards to business backbones and people who have made remarkable progress, encourage them to learn business and technology and improve service quality.