Personal summary of canteen work 1

Under the direct care and guidance of the company and department leaders, the quality, variety, hygiene and normal use efficiency of canteen equipment have been fundamentally changed through the diligent efforts of all canteen staff. The concept of workers has changed, the work efficiency has improved, and the unity and working atmosphere have improved. Put an end to waste in the canteen. The following is summarized from several aspects:

First, the backbone of the canteen has been initially established.

Clear responsibilities and division of labor, give full play to their respective advantages in daily work, strengthen the management of all links, and make management from point to surface, responsibility to people, and work orderly.

Second, strengthen the system management and daily supervision and inspection of canteen hygiene.

Ensure that the food entering the canteen and the food sold meet the food hygiene requirements, and make a breakthrough in the environmental hygiene of the canteen, fundamentally changing the mess phenomenon of the canteen.

Third, the quality of food has been greatly improved.

Increased varieties of colors, especially soybean milk, tofu and other varieties, which were well received by the workers. The quality and taste of cakes have been improved, and dishes popular with employees are often introduced, so that employees can have satisfactory meals in the canteen.

Fourth, strengthen cost management.

Reduce and eliminate waste from all aspects, strengthen procurement management, and reduce direct production costs from the source.

Five, strengthen the management, maintenance and repair of canteen equipment.

The canteen equipment has basically reached normal use, and the canteen equipment is managed by special personnel, regularly maintained and outsourced for timely maintenance, which has changed the past situation of unmanned management, unmanned maintenance and untimely maintenance of faulty equipment, improved the use efficiency of equipment and reduced the failure rate of equipment.

Six, establish and improve the normal study system and work system of the team.

The canteen has carried out a series of fruitful work. For example, visit the customers in the front line of grass-roots production to understand the content and requirements of the services they need, master the basic requirements of the front-line employees for the quality and variety of meals provided, hold a team meeting every X afternoon to solve the remaining problems, put forward new requirements, find problems, find ways to improve the service level and food quality, and create a first-class management atmosphere.

Seven, the establishment of canteen five daily management system and method.

Humanized implementation of the five permanent members requires everyone to participate and achieve the "five permanent members". Everyone starts by sorting out the things needed in their lockers and workplaces, making the working environment clean and hygienic, labeling the things themselves, and having a perceptual knowledge first. Carry out the advanced management techniques and methods of "Five Regular Laws", strengthen the self-discipline mechanism, increase food hygiene and safety, create a safe, clear and comfortable working environment, stimulate employees' team consciousness and improve employees' satisfaction, thus shaping the good image of the canteen, realizing high-standard operation and management mode and sustainable development.

In the past year, although some achievements have been made, there are still some problems. In the new year, we should seriously face the existing problems, forge ahead, unite as one, explore carefully, strive to run the canteen well and make contributions to it.

Personal summary of canteen work II

As an employee of the kindergarten canteen, I require myself to do better than others in all aspects, so doing a good job of service is a topic before me. Although it is very difficult to arrange meals for all teachers and students in kindergarten, I will make a nutritious meal recipe that is most suitable for children's tastes from the perspective of hygiene, nutrition and scientific catering according to seasonal changes and under the premise of market permission, so that children can eat healthily, nutritionally and healthily. The work done is mainly:

First, at work, always put food safety first, ensure the cleanliness and hygiene of the canteen, and make the food fresh and safe. Carefully do the disinfection work. Tableware should be disinfected once, small tableware should be disinfected with disinfection cabinet, large tableware should be disinfected with disinfectant, and cooked food room should be disinfected with ultraviolet external lamp, and disinfection records should be made. During work, you can wear work clothes and work caps as required, maintain personal hygiene and ensure the environmental sanitation of the canteen.

Second, always standardize your words and deeds according to the requirements of kindergarten, be strict with yourself, do your job conscientiously and conscientiously, and stick to your ordinary post wholeheartedly regardless of the cold and heat. Third, seriously study the knowledge of recipes, read more books and learn more, master cooking techniques in many ways, and improve their professional level. In the future, I will, as always, do my job well. Whether the canteen is run well or not is directly related to the health of teachers and students, especially the healthy growth of children, and directly affects the social image of kindergartens.

Personal summary of canteen work 3

As a canteen employee, in order to do a good job in school canteens and safeguard the vital interests of students, the catering department has carried out the activities of "taking students as the center" and "establishing catering image and creating first-class service", which has received good results. The following is a summary of personal work in 20xx:

I. Various management systems have been formulated and improved.

For example, the post responsibility system for all kinds of personnel, the code of conduct for service personnel, and the service commitment system. , put forward clear requirements for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc., so as to ensure clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.

Second, strengthen education and training to improve the quality of workers.

Send managers to other universities to visit and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training such as food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the comprehensive quality of each employee and better serve the faculty.

Third, strengthen hardware construction to prevent accidents.

During the winter and summer vacations, the restaurant has been transformed to varying degrees, and some hardware equipment and utensils have been added, which has achieved reasonable layout, good ventilation and lighting, and good steam fume emission. After the establishment of the leading group for production safety, the "three prevention" scheme was formulated, emergency lights were installed in the safe passage, and fire-fighting equipment was kept by special personnel. The administrator checks the fire every day, and when entering the canteen, there is a prompt that "the canteen is important, no idle people are allowed to enter". There is a warning of "Pay attention to safety and handle carefully" in the operation room, and the free soup served in the canteen is supervised by a special person. In addition to purchasing and disinfection, the key and difficult points of hygiene are chef's physical examination, separation of raw and cooked food, no four pests, clean meals and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically and take measures one by one to eliminate all kinds of hidden dangers in production and ensure the safety of operation and food hygiene.

Fourth, adhere to quality service and constantly expand the service concept.

The catering department should be people-oriented, create a comfortable dining environment for teachers and students, and constantly expand its business philosophy and service concept in the process of ensuring the supply of three meals a day for students.

1, established a "snack street", introduced dozens of famous snacks, increased the variety of colors, and attracted many students to eat.

2. Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.

3, do everything possible to control costs, reduce food prices, and effectively benefit students. The museum provides students with free porridge every day to ensure that students can really eat clean, hygienic and cheap meals.

4. The office of the Food and Beverage Department should be on duty 24 hours a day to serve teachers and students. Set up quality service supervision desk and catering service to solve the problems reflected by students at any time.

5. Provide 18 jobs to help students solve the urgent needs of poor students.

Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and responsibility awareness of all cooks, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school. At present, in view of the shortage of staff and heavy workload in restaurants, we should make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, actively adapt to the requirements of school development, and push the catering work in our school to a new starting point and create greater glories.

Personal summary of canteen work 4

Time flies, time flies, and the new semester is coming in a blink of an eye. In this year, under the leadership of the school leaders and the close cooperation of all the staff, it is necessary to reflect on the past work in order to further improve the catering work for students this semester and safeguard their vital interests, in line with the purpose of "serving students and sharing their worries":

I. Review of past work

1. Formulated and improved various management systems. For example, the post responsibility system for all kinds of personnel, the code of conduct for service personnel, the service commitment system, etc., put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc., so as to achieve clear responsibilities, complete management system, interlocking and standardized operation.

2, strengthen education and training, improve the quality of workers. Lead employees to visit and study in other schools and learn the advanced management experience of brother schools. In addition, relevant professionals are selected to participate in professional knowledge training such as food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the comprehensive quality of each employee and better serve the students.

3. Hardware construction has been strengthened to prevent accidents. During the winter and summer vacations, the kitchen was transformed to varying degrees, and some hardware equipment and utensils were added. Reasonable layout, good ventilation and lighting, good steam and oil smoke emission. A leading group for production safety was established and a "three-prevention" plan was formulated. Emergency lights are installed in the safe passage, and fire-fighting equipment is kept by special personnel. The administrator checks the fire every day, and when entering the canteen, there is a prompt that "the canteen is important, no idle people are allowed to enter". There is a warning of "Pay attention to safety and operate carefully" in the operation room, and the materials supplied by the canteen are supervised by a special person. In addition to purchasing and disinfection, the key and difficult points of hygiene are chef's physical examination, separation of raw and cooked food, no four pests, clean meals and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically and take measures one by one to eliminate all kinds of hidden dangers in production and ensure the safety of operation and food hygiene.

4. Adhere to quality service and constantly expand the service concept. People-oriented diet, and then create a comfortable dining environment for students, in the process of ensuring the supply of three meals a day for students, and constantly expand the business philosophy and service concept.

(1), established "snacks once a day", and then introduced dozens of famous snacks, increasing the variety of colors and attracting many students to eat.

(2) Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.

(3) Do everything possible to control costs, reduce the price of meals, and really benefit students. Then the kitchen provides porridge to students every day to ensure that students can really eat clean and hygienic meals.

(4) Set up quality service supervision desk and catering service hotline to solve the problems reflected by students at any time.

(5) It has brought 18 student aid posts and solved the urgent needs of poor students.

5. The canteen has taken various measures in the implementation of the Code.

(1), strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Then resolutely reject raw materials that do not meet the requirements.

(2) Strict institutionalized health management with clear division of labor and clear responsibilities; In the case of fewer people, complete the daily hygiene work with good quality and quantity.

(3) Bring herbal tea to students every week this semester, and supply sugar water every Tuesday and Wednesday. The soup for each meal is made for teachers and students according to the climate and season, so that teachers and students can have stronger bodies and participate in teaching better.

(4) In the daily management of employees, our system is managed by self-action plus emotion and guided by guidance. Under constant instruction, employees can change from assigned work to self-assigned work.

(5) At the beginning of the semester, due to the great changes in personnel, it was found that the quality of food declined. Therefore, in order to more effectively reflect the effect of efficiency improvement, all the staff in the canteen immediately made adjustments. Although many employees left the canteen one after another at this time, our overall work was not affected, but all the employees, Qi Xin, worked together and forgot their work. Although the canteen work has been recognized by the school leaders and teachers and students, there is still a certain distance from our goal of "creating a first-class canteen". Under the guidance of the advanced ideas of school leaders and the leadership of the General Affairs Department, all our staff must constantly improve themselves, improve themselves, achieve our goals as soon as possible, and contribute to the establishment of a first-class school for the school. Because I attach great importance to catering work, I have laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and sense of responsibility of all cooks, formed good and standardized hygiene habits, made great progress and necessary achievements in the overall catering work in our canteen, and ensured the stability and development of our school. At present, in view of the small number of staff and heavy workload, I will make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, actively adapt to the requirements of school development, and push the catering work in our school to a new starting point and create greater glories.

Second, the existing problems

1, further improve the management level and business potential, and try not to cause work mistakes and damage the interests of the canteen.

2, to do a good job in financial expenditure, mainly is not enough, canteen borrowing too much, to further straighten out the relationship between the finance office and the office.

3. The backbone personnel in the canteen are very scarce, and the overall quality is very low.

4. The hardware facilities of the canteen should be built reasonably to minimize waste and redundant construction.

5. Educate all staff to pay attention to saving and increasing income.

Third, improvement measures

1, further improve democratic supervision and management, give full play to the supervision and management role of trade unions, carefully understand the inspection opinions of the school fund clearing team, strengthen effective improvement measures, and listen carefully to the opinions of teachers and students on improving the canteen.

2, standardize the financial accounts of the canteen, strengthen cost accounting, safeguard the interests of students, and continue to implement the "three openness".

3. Strengthen employees' business training, and become a good worker who is skilled in technology, excellent in business, understands service and will be a man.

4. Strengthen the management of environmental sanitation and food hygiene, and serve teachers and students safely and healthily.

5, do a good job in the canteen hardware facilities construction, make the canteen to modernization.

6. Give full play to the skills of management cadres, encourage employees to think more and think more ways, and Qi Xin will work together to run the canteen well. There is still a long way to go in Xiu Yuan, and I will redouble my efforts to do it!

Over the past year, although some achievements have been made, there are also some problems that cannot be ignored. In the new year, let's take the existing problems seriously, overcome difficulties, forge ahead, unite as one, explore carefully, strive to run the canteen well, and win glory for the school with new achievements.

Personal summary of canteen work 5

1. Basic information: The logistics management team has 2 employees and 25 external employees, who are responsible for heavy internal and external reception, staff dining and other tasks. Under the leadership of the logistics service company, with the strong support of the leaders of all brother units and the staff and workers, we will closely focus on the overall work of the Geological Bureau and do a good job in various life services. Up to now, the canteen revenue is RMB __x, the fixed cost is RMB __x, the variable cost is RMB __x and the profit is RMB _ _

2. Main work since this year: The staff canteen and Jindiyuan property are an important part of the service work of the logistics management team, responsible for the staff meals and reception tasks of the bureau and the management of the dormitory for single staff. The quality of work in these two units is directly related to the vital interests of employees. Therefore, we insist on doing a good job in the following aspects:

1, focus on the overall situation and raise awareness. Since the beginning of this year, we have taken serving all kinds of life in an all-round way as the annual goal, adhered to the people-oriented principle, cared about the lives of workers, and earnestly grasped the important link of doing good deeds and doing practical things for the broad masses of cadres and workers, so as to make the staff canteen truly a satisfactory place for cadres and workers. In particular, according to the actual situation of the unit, we can insist on educating employees on "life service is no small matter" and "it is our duty to do a good job in employee reception service", so that everyone can realize the importance of doing their jobs ideologically and consciously devote themselves to various service jobs. Since the beginning of this year, all employees in the canteen have been able to do their jobs wholeheartedly, which has been well received by leaders and employees.

2. Strengthen management and standardize operation. The work of the staff canteen often deals with cadres and workers, involving some specific problems such as food and shelter, which is considered as "thankless work". In this case, we do not regret that although we have done a lot of work, we have not been recognized by everyone, but we have tried our best to do all kinds of services. Since the beginning of this year, we have lived up to the expectations of bureau leaders and cadres and workers. Leaders set an example, strengthen management in all aspects, and constantly create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing business model, changing service attitude and improving service quality. Always adhere to the people-oriented service concept and adopt various service methods to provide convenience for cadres and workers as much as possible.

3, unity and cooperation, quality service. The tasks undertaken by guest houses and staff canteens are fragmentary and complicated, but each task is closely related to the overall situation of the transportation department and the vital interests of cadres and workers. In particular, many large and medium-sized foreign reception tasks we undertake are directly related to the external image of the logistics department. Therefore, with the cooperation of relevant departments, we insist on internal unity and cooperation and improve quality services. Especially since this year, guest houses and staff canteens have fewer staff and a larger workload. In order not to affect the normal operation, whenever there are large and medium-sized reception tasks, our internal employees can obey the arrangement of the leaders and go all out to do a good job in reception regardless of industry and conditions. Since the beginning of this year, the canteen has undertaken more than ten reception tasks for more than three tables, but each reception task has been successfully completed, which has won the trust of the leaders of the logistics department and everyone's praise. We also focus on the dining and accommodation services for single cadres and workers in the logistics department and do a good job.

At present, the logistics department has a busy production and operation task, especially some single cadres and workers who have been working in the front line for a long time. As a logistics service unit, it is our duty to put ourselves in their shoes and make them eat satisfactorily and live comfortably. In order to improve our service, the guest house changed the bedding and sheets for everyone in time, and made the specific service work amiable and clean, so that everyone could live comfortably in the guest house. In terms of dining, we don't stop at the general level of letting cadres and employees only eat enough, but work hard on service attitude and food quality in strict accordance with the requirements of the leaders of the logistics department. At present, the staff canteen serves three meals a day in the form of buffet, with more than six kinds of staple food and four kinds of non-staple food. Each meal is accompanied by two kinds of meat and two kinds of vegetables, and the soup is palatable. In order to do this work well, the management, service and cooks of the staff canteen are of one mind, and strive to provide satisfactory and high-quality services for cadres and workers wholeheartedly. The staff canteen has also developed weekly recipes and recipes, which are published for everyone's supervision. Due to the new improvement of the food quality and service in the staff canteen, even some residents are willing to take their families to the staff canteen for dinner.

In order to facilitate the life of cadres and workers, the canteen provides steamed bread, flower rolls and some halogen products for the families of cadres and workers after busy work, which is well received by cadres and workers. Of course, although some achievements have been made this year, there is still a certain distance between the requirements of bureau leaders and the expectations of cadres and workers. Especially in the new situation of rapid development of logistics department, our work rhythm is not big enough. These all need to be continuously improved in the future.

Third, the future work plan:

First, we should further understand the importance and necessity of doing a good job in comprehensive life service. Strengthening life service is an important measure for the sand transport division and the Party Committee of the sand transport division to implement Scientific Outlook on Development, adhere to the people-oriented principle, care about the lives of cadres and workers, and do good deeds and practical things for cadres and workers. Caring for the life service of cadres and workers is actually a political issue and a mass viewpoint. Therefore, we should deepen and improve our ideological understanding, turn our ideological understanding into concrete actions, do everything possible to create good conditions, further run staff canteens and guest houses, facilitate the dining and accommodation of cadres and workers, and make our due contribution to the sustainable development of the transportation department. Second, we must constantly strengthen management and do a good job in service quality. The next step is to focus on one center, highlight the principle of "two actions", realize three changes and achieve four satisfaction rates. Focusing on a center is to closely focus on the work objectives of the logistics department, closely combine good life service with the overall development of the logistics department, stabilize people's hearts with high-quality services, win people's hearts with satisfactory services, and thus achieve the purpose of rallying people's hearts and promoting development. Highlighting the principle of "two acts" means striving to serve cadres and workers, and doing good deeds and practical things for cadres and workers. Through our efforts, life service has truly become a bridge and link between leaders and cadres and workers in the logistics department. To realize the three transformations is to realize the transformation of thinking mode, management mode and work style, take the satisfaction of cadres and workers as the standard to test our management work, and constantly push all the work to a higher level. Achieving four satisfaction rates means that through our efforts, the service satisfaction rates of staff canteens and guest houses have been greatly improved, and the social benefits and economic income of living services have reached a "win-win" practical effect. The third is to be actively responsible and do a good job in food safety and hygiene. Life service is complicated, and the most fundamental job requirement is to be responsible for the life, health and safety of cadres and workers. Therefore, we must conscientiously implement the Food Hygiene Law, take strengthening food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, earnestly put the responsibility on people, pay close attention to implementation, and achieve results.

Personal summary of canteen work 6

How time flies! This semester is coming to an end. In a blink of an eye, I cooked in the canteen warehouse for a semester. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave your food behind, it is impossible to survive, so it is also very important to be a student canteen.

We have established the idea that school canteens should not only be counted as economic accounts, not as political accounts, but should do everything possible to let students eat well and have enough to eat, which has changed the previous thinking and practice of "keeping home at home" and not losing money. Under the guidance of this idea, the school canteen carefully prepares the menu every week to ensure the reasonable collocation of dishes, reduce the price of dishes, and change the market price of meat dishes into 3.5 yuan and vegetables into 1 yuan. At the same time, the investment in hardware facilities in the canteen was increased, tablecloths and snack plates were replaced, facial tissues and toothpicks were added to the dining table, and the screen window of the dining cabinet was installed. As a manager, I should pay more attention to the staff's diet to ensure the physical and mental health of each student. Now I summarize the work during this period as follows:

A, supervise the chef in raw material quality and rough machining:

1. Raw materials shall be purchased by special personnel at designated long-term supply points.

2, equipped with a special raw material inspector, experienced, rotten and other unqualified raw materials are resolutely not allowed to enter the school cafeteria.

3. Raw materials have special containers, and raw materials must not be polluted.

4. There is a special raw material processing site.

5, raw material cleaning to separate meat and vegetables.

Second, in terms of food storage:

1, food is stored by category and neatly arranged.

2. There are food shelves and containers, which should be stored away from walls and the ground.

3. The warehouse should be dry and ventilated, with damp-proof and mildew-proof facilities.

Three, supervise the chef's food production and meal preparation:

1, good ventilation and light transmission, convenient and reasonable water supply and drainage.

2. The ground is made of nontoxic, corrosion-resistant and corrosion-resistant materials, and there is no accumulated water.

3. Paste the white tile dado.

4, the ceiling is smooth and tidy, no mildew, no cobwebs.

5. There are white tiles on the stove and dining table, which are kept without stains.

6. Provide sanitary facilities against flies, insects and dust.

7. There is a green vegetable soaking pool. It takes 20 minutes to buy vegetables.

Four, the supervision of kitchen utensils do:

1, there is a special person responsible for the cleaning and disinfection of tableware.

2, equipped with tableware washing pool, washing pool and disinfection pool.

3. Cleaning measures have been taken for sterilized tableware.

Five, do a good job in environmental sanitation with the cook:

As a collective canteen, strict implementation of school food hygiene and safety is a major event related to the health of teachers and students. First of all, every canteen staff should have a physical examination before going to work every year, and they will not go to work if they fail the physical examination. Secondly, pay attention to learning, study and implement the Ministry of Education and the Ministry of Health 14 "Hygienic Management Regulations for School Dining Rooms and Students' Group Dining" and "Basic Hygienic Requirements for School Dining Rooms in Jiangsu Province". Through learning, we can improve the service quality of employees at work, do a good job in food hygiene in school canteens and "one wash, two flushes and three disinfections" of tableware. The workplace insists on three small sweeps every day and one big sweep every week. Regularly disinfect the cooked food room with ultraviolet rays. If found not in place, immediately pointed out, ordered to correct, in place in time. Thirdly, it is also important to grasp the source of food. When so many people eat, they often go out to buy all kinds of meat and vegetarian dishes, which are all done by the general affairs director and me. Without the Quarantine Certificate and Food Hygiene Permit, those who are not purchased, stored for a long time and deteriorated will be rejected, so as to prevent food poisoning and ensure the health of every teacher and student. In addition, strict financial discipline, always keep good accounts in time when purchasing, supervise each other, do not spend indiscriminately, implement unified management of all funds, adhere to the principle of saving, and achieve low prices and good quality.

In short, the canteen work is gradually moving towards normalization and standardization, and the logistics department and all canteen staff are gradually forming a collective that loves their jobs, is pragmatic and dedicated, and is United and cooperative, so as to jointly build a civilized and hygienic school collective canteen.