Canteen Warehouse Manager Job Responsibilities

In an ever-progressing society, the frequency of job responsibilities is gradually increasing. Formulating job responsibilities will help improve work efficiency and work quality. There are many things to note when formulating job responsibilities. Are you sure you know how to write them down? Below are the job responsibilities of the canteen warehouse keeper that I have compiled for you. You are welcome to learn from and refer to them. I hope it will be helpful to you.

Canteen Warehouse Manager Job Responsibilities 1

1. Be specifically responsible for the management of the school canteen warehouse, do a good job in warehouse delivery, receipt, accounting, and settlement, and consciously accept the school's food hygiene and safety Inspection by the leadership team.

2. Warehouse keepers should actively obtain relevant food documents, carefully register accounts, properly keep food, and ensure that the accounts are clear and the items are consistent. If the purchased food raw materials fail to pass the inspection seriously, they will not be allowed to be put into the warehouse. If the certificate request is incomplete, the relevant personnel should be asked to obtain relevant certificates before they can be allowed to be put into the warehouse, and the requested certificates should be submitted to the general affairs director for signature. The requested documents should be classified and pasted according to file management requirements, bound and filed, and properly preserved for inspection.

3. Warehouse managers have the right to reject "three noes" products, food that is toxic, harmful, rotten, moldy, insect-infested, dirty, mixed with foreign matter and sensory abnormalities, and expired food . Strictly implement the canteen's incoming and outgoing goods system. Acceptance should be carried out before entering the warehouse, and registration should be carried out when leaving the warehouse. Goods must be weighed for acceptance, and semi-finished dishes should be kept as few as possible. Strictly prohibit inferior food in canteens to ensure high-quality, hygienic and affordable food. Once a problem is discovered, it must be reported immediately to the person in charge, the facts must not be concealed, and suspicious goods must be returned or replaced in a timely manner.

4. The warehouse manager should publicize the daily recipes and enter and exit with the staff.

5. Keep the warehouse and the external environment clean and tidy, and carry out ventilation and moisture-proofing of the warehouse in a timely manner. Responsible for the storage and use registration of all items in the warehouse, and establishing and improving the item use registration ledger. Classify items in the warehouse, store them in separate racks, and label them. Main and non-staple foods, raw materials and sundries must not be mixed and must be stored in separate warehouses.

6. If a food poisoning accident occurs due to poor supervision by the warehouse manager, he will be investigated and held responsible in accordance with relevant legal provisions.

7. Make a plan for the supply of main and non-staple food in the canteen. Make plans for the supplies needed every day as early as possible, and notify the purchaser to purchase them in time to prevent shortages and affect the supply of the canteen.

8. Learn and master the basic knowledge of food raw material procurement, and understand relevant food hygiene laws and regulations.

9. Complete other tasks assigned by the school and the general affairs director. Canteen Warehouse Manager Job Responsibilities 2

1. Strengthen political and ideological study, continuously improve the awareness of serving education, teaching, and serving teachers and students; work hard to study business knowledge and continuously improve service skills.

2. Strengthen the scientific management of warehouses, be responsible for the entry and exit and storage of staple food, non-staple food, condiments and other items, ensure that items are distributed in quantity and on time, and provide convenience for food processing. All materials must be taken in and out of the warehouse, and direct access is strictly prohibited Put unstocked materials into the canteen for processing.

3. Improve the procedures for warehousing items, do not show favoritism, and strictly inspect and accept items. The items entering the warehouse must be inspected for quality and quantity, and check whether the invoice, product name, specification, quantity, and amount are consistent. Three people must be present to check and accept materials every day (canteen leader, custodian, and purchaser).

4. If quantity discrepancies, deterioration or contamination of food are found, food should be refused entry into the warehouse and the situation should be reported to the canteen leader in a timely manner for timely processing or return. Poultry and meat products must have a quarantine certificate, otherwise they will not be allowed to be stored in the warehouse.

5. When receiving and distributing various types of food (including grain and oil), the principle of first-in, first-out and last-in-last should be followed to prevent spoilage.

6. Items in the warehouse should be arranged neatly by category, and the purchase date and quantity should be marked to facilitate distribution. Seasonal changes should be grasped and inspected in a timely manner to prevent unnecessary losses caused by mildew.

7. The warehouse should be cleaned regularly to keep the warehouse environment hygienic and dry. Do a good job in the seven preventions (virus prevention, fire prevention, theft prevention, rodent prevention, insect prevention, moisture prevention, and mildew prevention) and safety precautions. If problems are discovered, they should be reported promptly so that measures can be taken.

8. Frequently contact buyers and cooking staff, and grasp the incoming and outgoing balances based on daily supply conditions to ensure timely supply of all types of food sources, and to ensure that there is no disconnect, no backlog, and no waste.

9. Keep cooking utensils and stationery well and do not lend them out without permission.

10. Strictly perform the exit procedures. The person receiving the goods must sign on the spot and cannot sign later.

11. Carefully keep accounts and ensure that the accounts are written clearly, with accurate numbers and in a standardized format. It is necessary to frequently check the materials in the warehouse to ensure that the accounts are consistent, the inventory is accurate, and the profit and loss is clearly registered. The items in the warehouse must be cleared daily and monthly, and checked frequently to ensure completeness. Strictly review the reimbursement documents, and you are not allowed to use materials in the warehouse without authorization or sell food ingredients, collect cash, or use other means to harm the public and private interests. Take inventory once a month and report on time.

12. Inflammable, explosive and toxic items are prohibited in the warehouse.

Before leaving get off work, you must carefully check the water on doors and windows to prevent fire, theft, poisoning and other accidents, ensure the safety of the warehouse, and be responsible for the safety of your job scope.

13. Consciously abide by the school's labor discipline, go to and from get off work according to the prescribed work and rest time, and ensure that there are no gaps in the acceptance and use of materials.

14. Also in charge of the specialty canteen, responsible for supervising and inspecting the daily operation of the specialty canteen to ensure the normal and safe operation of the specialty canteen.

15. Complete other tasks assigned by the school, the general affairs director and the canteen leader.

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