2, strictly abide by the schedule, eat on time, not AWOL, string hillock, off-duty.
3, study hard, improve the cooking technology, make the color and flavor complete, the rice is moderately soft and hard, and the colors and varieties are diverse, which promotes the appetite of children and ensures the quality of nutrition.
4, strict implementation of nutrition and hygiene requirements, the good food acceptance, vegetables washed before cutting, do not have sand, dust, impurities, tableware after dinner disinfection, cooked food stamped, raw and cooked separately, all rotten food can not be eaten by children, to prevent food poisoning.
5, do a good job of cleaning the kitchen, keep the kitchen clean, small sweep every day, big sweep every week, kitchen utensils should be scrubbed clean regularly.
6. Pay attention to personal hygiene, wear work clothes at work, wash your hands with soap after going to the toilet or doing dirty work, and have regular physical examination.
7, the implementation of the menu plan, adhere to the meal on time, do a good job of food insulation, do a clear distinction between public and private, unity and cooperation, and constantly improve the service attitude.
8, abide by the safety operation procedures, the rational use of operating tools, rational use of raw materials, save water, electricity, coal, take good care of all kitchen equipment, not lost or damaged, stored in an orderly manner.
9, strictly abide by the "Food Hygiene Law" and various systems, do a good job in the kitchen, dining room hygiene, pay attention to safety, pay attention to hygiene, to prevent food poisoning. Do a good job of killing flies in the kitchen, strictly disinfect and inspect, block pollution sources, and ensure safety and hygiene.
10, non-school staff are forbidden to eat in the kitchen, non-kitchen staff are forbidden to enter the kitchen, and students are forbidden to enter the kitchen.
1 1, improve safety awareness, strengthen water, electricity and gas management, do a good job in safety inspection, and eliminate all unsafe hidden dangers.
12, be safe, fire-proof, anti-virus, anti-theft and accident-free.
13. Keep the food samples for 48 hours and record the observation results.
14. Abide by other relevant regulations of kindergarten and do other safety and health work well.
Unit (seal): xx
Person in charge (signature): xx
Person in charge (signature): xx
20xx August 19
Kindergarten Chef 2' s duty (1) is to make all kinds of nutritious, delicious and digestible meals according to the age characteristics of children, including: the staple food should have baking soda of appropriate size, and the rice should be moderately soft and hard to meet the nutritional requirements. Non-staple food should strive to improve cooking techniques, with diversified colors, smells and tastes and rich nutrition.
(two) cooperate with health care personnel to develop children's recipes, pay attention to economic and nutritional accounting, and actively improve the quality of meals; Take the initiative to understand the opinions of parents, teachers and children on food and constantly improve their work.
(three) according to the children's daily routine system, eat on time, do a good job of keeping the food warm and cooling.
(4) Strictly implement the "May 4th Movement System" of canteen hygiene and the system of kitchen sanitation and disinfection, ensure the cleanliness of children's food and tableware, put an end to the occurrence of gastrointestinal infectious diseases and prevent food poisoning.
(5) Towels and napkins shall be disinfected on time.
(six) to assist administrators to take care of grain warehouses and vegetables, and pay attention to economy and safety.
(seven) take good care of kitchen utensils, cherish the use, and shall not be lost.
(8) Pay attention to saving coal, water and electricity, and dispose of garbage in time.
2 kindergarten chef job responsibilities
First, master the menu of the day, understand the work tasks, and collect raw materials according to the process. Do a good job in preparing for every meal.
Second, check the work before meals, take responsibility, and report the problems that cannot be solved in time.
Three, in strict accordance with the operating rules and product specifications and standards, pay attention to health, safety inspection and economy.
Four, found in the operation of the problem should be reported in a timely manner:
1, the food quality does not meet the requirements;
2. The operation of the previous procedure does not meet the requirements;
3. The operating equipment is not normal;
4. Lack of tools or appliances;
Fifth, prepare for the children's catering, and the food must be served on time.
Work out a nutrition recipe for young children with a health care doctor one week in advance.
Seven, responsible for the maintenance of operating equipment and cleaning and collection of tools.
Eight, responsible for the collection of raw materials, tools cleaning, environmental sanitation cleaning, energy shut down after work.
The responsibilities of a kindergarten chef 3 1. Love your job, establish the idea of serving children, parents, employees and teaching, study cooking skills hard, do a good job in personal hygiene, and keep work clothes clean and tidy.
2, can take the initiative to understand the reaction of teachers and children to food. According to the child's taste, mix meat and vegetables. The weekly menu is not repeated, and rice and flour are well matched to stimulate children's appetite and ensure that children have enough nutrition.
3. According to the age characteristics of the child, the meat should be cooked and the vegetables should be finely cut. According to the children's schedule, meals and snacks should be provided on time. Pay attention to keep warm in winter, provide hot meals, hot meals, hot spots: provide hot meals in summer.
4. Cooking and cooking of kitchen utensils should be strictly separated and clearly marked. Cooking utensils should be special and must be disinfected frequently with disinfectant. The kitchen should be cleaned at any time and kept clean.
5. Do a good job in disinfection of kitchen utensils and cookers. Clean the kitchen well. Daily cleaning, floors, stoves, tables, countertops, and pools should be cleaned without oil stains. Weekend cleaning, sewer dredging, full responsibility.
6, strict implementation of food hygiene requirements, do not let children eat overnight food, food poisoning accidents are strictly prohibited.
7. Love your garden like home, and save gas, water and electricity as a master. Kitchen staff and other teams and groups should unite and cooperate to do a good job in early childhood education.
Job responsibilities of kindergarten chefs 4 1. Under the guidance of restaurant leaders, responsible for the processing and production of various foods to ensure food quality;
2. Good service and courtesy;
3, abide by the schedule, eat on time, do not leave without leave, do not take off their posts, string posts.
4. Obey distribution, distribute according to quality and quantity, so that the food is delicious, quality and fresh;
5, abide by the safety operation procedures, the correct use of operating tools, rational use of raw materials, saving water, electricity, gas and other materials;
6, strictly abide by the rules and regulations of the hotel, do a good job in the kitchen, dining room hygiene, to ensure that guests do not eat food with peculiar smell, to prevent food poisoning;
7. Put on your work clothes neatly before going to work. Smoking is strictly prohibited in the kitchen, and other standard cooking stoves are not allowed.
8, consciously abide by the rules and regulations of the hotel, and strive to learn and improve cooking skills;
9. Obey the supervisor's transfer, maintain kitchen utensils and equipment, and assist employees in preparing meals.
10, it is forbidden to take things home from the canteen, and it is forbidden to eat and drink at will in the canteen.
The duties of a kindergarten chef. Love your job, establish the idea of serving children, strive to improve the quality of service, and make nutritious and digestible meals suitable for children according to their physiological and age characteristics to promote their health.
Second, efforts should be made to improve cooking techniques, ensure that rice is full of color, aroma and taste, soft and hard, and suitable varieties, promote children's appetite and ensure nutritional quality.
Three, strict implementation of nutrition and hygiene requirements, good food acceptance, vegetables washed before cutting, do not have sand, dust, impurities, tableware disinfection, cooked food stamped, raw and cooked separately, all rotten food can not be eaten by children, to prevent food poisoning.
Fourth, do a good job in cleaning the kitchen, keep the kitchen clean and tidy, sweep it small every day, sweep it big every week, and scrub the kitchen utensils regularly.
5. Pay attention to personal hygiene, wear work clothes and hats at work, wash your hands with soap after going to the toilet or doing dirty work, and have regular physical examination.
Six, adhere to the meal on time, do a good job of food insulation, do a clear distinction between public and private, prohibit overeating, unity and cooperation, and constantly improve the service attitude.
Seven, do a good job of fire prevention, anti-virus, anti-theft, no accidents.
The duties of a kindergarten chef. Cooking staff should study and improve cooking techniques, and carefully cut and cook according to the age characteristics of infants. Recipes are not repeated every week, so we should pay attention to the varieties of color, color, smell and taste and the deployment of various nutrients to enhance children's appetite and ensure that they have enough nutrition. In addition, we should also pay attention to the collocation of meat and vegetables, rice and flour, and dry and wet collocation.
2. Establish a food acceptance system, purchase fresh food, pay attention to the quality and quantity of food, maintain the vitamins of vegetables, wash them before cutting them, and don't overcook them and turn yellow. The number of meals should not be too much or too little, and meals should not be taken every other meal.
Dinner should be on time to ensure that the children have food.
Four. Do a good job in kitchen hygiene, prevent food poisoning, and do:
1. Chefs and nurses are required to wear work clothes at work. Work clothes must be kept clean and personal hygiene must be paid attention to. Wash your hands before going to the kitchen and take off your work clothes before going to the toilet. Wash your hands with soap after defecation, take a bath frequently, have a haircut frequently, change clothes frequently, cut your nails frequently, and do not smoke during operation.
2. Do a good job in kitchen hygiene and keep the kitchen clean, tidy and dry at all times. If there are sundries, clean the kitchen floor and dishcloth three times a week, with a small sweep every week and a big sweep every month.
3. Kitchen utensils, knives, meat cutting boards, pots and baskets should be cooked separately. Kitchen sinks, countertops, refrigerator handles and rags should be disinfected and cleaned every day. Daily utensils, tableware, etc. It should be strictly disinfected. Before disinfection, water must be dried before entering the disinfection cabinet. Tableware, tableware and pots should be cleaned regularly with detergent. Every utensil should be put in a fixed place, and it is not allowed to drag it at will. If there is slight damage, it should be repaired in time. After work, you should clean the kitchen and remove the garbage.
4. Carefully clean meat, vegetables, melons and fruits, and cut the vegetables as short and thin as possible for children to digest and absorb.
Wash your hands with soap before serving and snacks, and disinfect the table. Use soapy water or warm water every day to keep the table from getting greasy.
6. Don't cough on the food when you are cooking. You must wear a mask when you speak. Pay attention to nutrition and hygiene when cooking. Divide each kind of vegetables and soup and cover them. Send it to the classroom before meals.
7. Separate raw food from cooked food to keep kitchen utensils clean and hygienic.
8. There is no backlog of domestic garbage, and Nissan Nissin.
9. Clean the items in the refrigerator in time to prevent deterioration.
10. Scrub the swimming pool regularly to ensure that there are no obstacles, dirt and sundries in the swimming pool.
1 1. Cooking personnel should have a comprehensive physical examination every year.
The duties of a kindergarten chef. Love your job, establish the idea of serving children, strive to improve the quality of service, and make nutritious and digestible meals suitable for children according to their physiological and age characteristics to promote their health.
Second, we should always take the initiative to understand the reaction of teachers and children to food, study hard to improve cooking techniques, and make the rice moderate in color, aroma, hardness and variety, promote children's appetite and ensure nutritional quality.
Third, strictly implement the requirements of nutrition and hygiene, check the acceptance of good food, wash vegetables before cutting, so as to be free of sand, dust and impurities, disinfect tableware after meals, cover cooked food, and separate raw and cooked food. All rotten food cannot be eaten by children to prevent food poisoning. Cold dishes are not served. If the safety accident is caused by lax control, the chef should bear the corresponding responsibility.
Fourth, do a good job in cleaning the kitchen, keep the kitchen clean and tidy, sweep it small every day, sweep it big every week, and scrub the kitchen utensils regularly.
5. Pay attention to personal hygiene, don't spit everywhere, don't eat snacks, don't wear jewelry (such as rings) at work, wear work clothes and hats at work, wash your hands with soap after going to the toilet or doing dirty work, and have regular physical examinations.
Six, the implementation of the menu plan, adhere to the meal on time, do a good job of food insulation, do a clear distinction between public and private, unity and cooperation, and constantly improve the service attitude.
Seven, eat on time, to ensure that there is enough food supply, and do not waste, to ensure that children have enough hot water supply in summer and winter.
Eight, do a good job of safety, fire prevention, anti-virus, anti-theft, no accidents.
Nine, prevent outsiders and children from entering the kitchen. After morning exercises, I watched the first child who returned to the classroom in nave.