Cafeteria Administrator Competitive Speech

A speech is a prepared text that is used to express one's opinions, views, or to report on one's thinking and work at a meeting or an important event. In life, we use the speech on the situation is increasing day by day, then, how to go to write a speech? The following is my collection of cafeteria administrator bid speech, just for reference, welcome to read.

Cafeteria administrator bid speech 1

Hello everyone!

My name is xxx, 20xx to work, now sulfurization a workshop repair class work. Before coming to our company has worked in the hotel for three years, on the hotel, canteen work program and management have some understanding, there is a certain hotel experience. I would like to thank the leadership of the company to provide us with this platform to create this opportunity, I plan to contract our company's staff canteen, for the company to do a good job in the management of the canteen.

The following I work around the staff canteen, combined with some of my own experience, from the following aspects of my work after the contracted canteen ideas and intentions:

First, do a good job in the kitchen hygiene:

Clean, clean cooking environment is to make a clean, hygienic, tasty meals, I contracted:

1, from the kitchen to the kitchen, we have to make sure that the kitchen is clean, hygienic, and tasty, and we can make a good use of the kitchen. p>

1, from the cooking environment to start, the need for rice, noodles, oil, meat, eggs, vegetables, etc. to implement the positioning placed in the special management.

2, require cooks, waiters, the same dress, and to do their own personal hygiene, clothes and hats to get neat, get neat, can not stay long nails.

3, the workbench, tool rack, flour machine, steamed bread machine, steamer, plate, etc. should be frequently cleaned to keep clean; each time before use should be re-cleaned, checked to avoid debris mixed into it, and do a good job of fly, rodent, dust and other work.

4, after the end of the process to clean up the processing place in a timely manner, so that the panel is clean, the ground without dirt, residue; adhere to a small sweep every day, every week a big sweep, dirty sweep at any time. Keep the ground without oil stains, no water stains, no health dead ends, no debris.

Second, to ensure the safety of ingredients

1, in order to ensure that the company's employees food hygiene and safety, the ingredients used in all the implementation of designated procurement.

2, do not purchase food and raw materials do not meet food hygiene standards.

3, do not purchase food without a health license.

4. Purchase food and raw materials from the farmers' market to ensure freshness, reasonable prices, and reasonable purchases according to the quantities set in the daily recipes.

I would like to assure you that the rice, flour and oil used in my contract are all purchased from regular channels, and I will never purchase food and raw materials that are adulterated, poisonous, harmful, or not fresh, as well as food that has no place of origin, no factory name, no date of production and no expiration date, and that is poorly labeled or has exceeded the expiration date.

Third, from the quality of meals, varieties have improved:

Quality of meal supply:

According to the needs of the dining staff and seasonal changes, the frequent transfer of meal varieties, patterns, cooking methods should be diversified: there are a small fry, a single fry, the middle pot dishes, popular dishes, the staples of no fewer than two kinds of more than three kinds of side dishes. According to food processing procedures to operate, steamed buns to strictly eliminate the occurrence of alkali yellowing, or sour taste; vegetable food ingredients to strictly implement a selection of two wash three cuts in the order of operation, thoroughly soaked and cleaned, so that no sediment, no weeds, no rotten leaves. Tableware must be washed, shabu-shabu, rinsed, disinfected, and cleaned, while cooking techniques are constantly improved to meet the needs of different tastes, and meals must be colorful, fragrant, tasty, and well-formed, with reasonable nutritional combinations, adequate quality, and reasonably priced. Winter meals heat preservation, summer meals refreshing. At the same time in the cooking process, whether pasta or dishes, to solve the meal time and a cooking number of this pair of contradictions, control the cooking process of a pasta and rice dishes out of the pot number, both to ensure that we can not wait too long, but also to avoid a pot to do more than one, the back of the workers to eat the cool of this problem.

Meal varieties: breakfast to increase a few varieties such as steamed bread, rolls, doughnuts, cakes, rice soup, old tofu, small dishes, etc., for the workers to choose; lunch I added a few kinds of pasta, and rice, at the same time, I through the adoption of the workers in the opinion book on the suggestion, and the company's trade unions actively communicate with the views of the timely adjustment of the varieties of meals.

Four, prepare special meals:

In case of illness or overtime work, there are special requirements, you can make an appointment in advance, we are in the conditions allow, do our best to meet the requirements of the workers, adjust the time to prepare meals to contact the reservation of the workers. Employees only eat well, eat comfortably, the work will be comfortable, the work can also be attentive, through the life of the meal on the thoughtful, caring to promote our corporate culture, to enhance the cohesion and centripetal force of our employees, we all work together for the development of the company's efforts to sweat.

Fifth, strengthen the quality of service:

The vast number of comrades is not only the production of the company's development of the production of the main force, but also our canteen manager's food and clothing, there is no production of the main force, the company can not be developed, and the same without the majority of comrades of the workers dining, our canteen can not be operated, and can not be regarded as a staff canteen, we are willing to come to dinner, nothing more than to eat, we can not be regarded as the staff canteen, we can not be considered as a good place to eat. Willing to come to dine, is nothing more than the quality of meals can be guaranteed, meals at a reasonable price, and our service can keep up, in order to enhance the quality of service, I plan to start from several aspects to grasp:

1, the dining room service personnel are required to set up a sense of service, the attitude of the workers to be enthusiastic, considerate, friendly, not anxious, not dry, not annoyed, and not with the workers to have any quarrels.

2, improve the quality of the service environment, to provide a clean and tidy dining environment.

3, accept everyone on the quality of meals, prices, and service supervision.

In the cafeteria bulletin board I will be the day of the meal varieties, prices announced in a timely manner, at the same time there is an opinion book, accept the quality of meals, prices, and service supervision, I manage the cafeteria hope that you comment, I think we have a comment on the mention of a good thing, no opinion is not possible, we comment on the idea that we want to let us put the staff cafeteria to do a good job, so I welcome everyone's comments, but also to help me make suggestions for improvement. Improvement suggestions, treatment of everyone's opinions and suggestions, I must look at each article by article, article by article analysis, and according to the opinion of the situation, in the shortest possible time to rectify. At the same time, welcome the company leadership, especially the labor union leadership from time to time on-site examination, on-site inspection, supervision and guidance of our work. I believe that the company's labor union leadership supervision and guidance, there are workers comrades intimate proposal, I will be able to do a good job of service quality.

I solemnly promise: If I can contract the staff canteen, I will be in the company's leadership, the company's trade unions under the unified management of the company's best efforts to do a good job in the management of the company's canteen to ensure that the staff canteen service in the production of services for the staff life, to achieve safe and hygienic, nutritious, convenient and fast, reasonably priced. Ensure that the staff to eat, eat well, eat assured and satisfied, for the normal production of the company to do a good job of logistical support. Of course, if I can not contract staff canteen, I will still be in my current position to do my best to work hard for the development of the company to do my part, make my due contribution.

Thank you all!

Cafeteria administrator bid speech 2

Good morning (afternoon) everyone!

My name is xxx, 20xx to work, (personal work experience) this semester I would like to participate in the management of the school cafeteria operation, I will be under the guidance of the Division Director, in the whole school of the leadership of the various departments, teachers, colleagues, with the strong support and help of active learning and work, and strive to the implementation of the work of the canteen to the actual situation, and the canteen together with the entire staff, and constantly improve self

My school since the establishment of the school, has been in extraordinary leaps and bounds of development, the school cafeteria is responsible for the whole school teachers and students to provide meal security services for the heavy responsibility. It can be said that the cafeteria logistics management is a department most closely related to the daily lives of teachers and students. This school year, the General Affairs Department of the Department of food work continue to adhere to the principles of service, standardization, efficiency, first-class, clear thinking, strengthen the implementation of the system of responsibility for the positions, strengthen the infrastructure, strengthen the job training, and advocate creativity in carrying out their work; to guide the cafeteria staff to form a good habit of working hard, thinking hard, adjusting the mindset, accurate positioning, firmly establish a sense of service, and do their best to relieve the teachers and students of the Worries, high standards of food hygiene, food quality, food safety, for the health of teachers and students responsible for the service of education and teaching, for the development of the school services. (This paragraph can be omitted)

In view of the existing problems, in the future work, I will focus on the following work:

First, on the work of the staff

1. in the recruitment of staff, as far as possible, physical conditions meet the requirements of the canteen of the poor parents of the students to be prioritized, so as to meet the needs of the canteen recruitment, and also to the poor This not only meets the needs of the canteen recruitment, but also provides an economic source for poor families, reducing the burden on the minds of children from poor families, fully reflecting the humane mode of operation of our canteen.

2. In the training of employees, adhere to the work of professional ethics and ideological training, take a one to one, the old with the new, skilled with the training of new hands. Let the cafeteria class leaders in the transfer of technology and management of others at the same time to improve their own and the team's level of service, while the classes directly regular business exchanges and technical discussions.

3. In the staff's service assessment, the use of scientific management methods, the staff's ideology of service meaning, personal hygiene and grooming conditions, job performance to carry out a comprehensive assessment. Continuously enhance the service consciousness and staff personal hygiene standards, to achieve a reasonable division of labor, power and duty clear.

Second, on the food and equipment

1. The procurement of raw materials, acceptance, storage, storage, storage, storage and custody strict control. The raw materials that do not meet the requirements are firmly rejected to ensure that school teachers and students eat fresh, safe things.

2, strict institutionalized management of health, clear division of labor, clear responsibility. Expired ingredients and leftovers are handled in a timely manner, and equipment is checked regularly.

3, strengthen the table and the ground cleaning efforts to maintain good health standards, to create a good dining environment.

Three, on the form of business and management tools

1. In the student dining window issue, you can take the form of male and female spacing window, on the one hand, can alleviate the men and women dining food gap brought about by the food waste problem, on the other hand, also help to alleviate the phenomenon of queue jumping.

2. According to seasonal changes for teachers and students to make a reasonable diet, so that teachers and students have a stronger body, can better devote themselves to teaching and learning to work, the arrival of summer can provide free herbal tea for teachers and students.

3. To carry out dumpling contests and other joint activities, on the one hand, to develop students' hands-on ability, enhance the awareness of food saving, on the other hand, can be closer to teachers and students, to promote teacher-student exchanges.

4. Opened rice, ramen and other windows to increase the choice of teachers and students to eat. This can reduce the huge waste of picky eaters, but also to establish a brand cafeteria effective means.

The above is my outlook on the future work, and finally express my most sincere wishes: I hope that in all the leadership, staff and the majority of teachers and students of the *** with the efforts of a certain secondary school tomorrow is better, a certain in the people of tomorrow more brilliant!

Thank you!

Cafeteria administrator bid speech 3

Good morning everyone! I would first like to thank all the leaders for giving me this opportunity to bid for the job, and thank the judges for taking time out of their busy schedules to give me a speech to evaluate. According to the requirements, today my speech includes two parts: work awareness: As the saying goes: "food for the people", for the whole school more than 20,000 teachers and students to hold up a piece of heaven's heavy responsibility falls on the shoulders of our food service center staff, can be described as a great responsibility. As a cafeteria director assistant, the burden is not light, his work, in my personal opinion, mainly includes the following aspects:

First, to assist the director of the cafeteria to effectively improve the cafeteria dietary hygiene, improve the system, strengthen the inspection. Strictly prevent food poisoning accidents.

Second, to assist the director of the cafeteria to supervise and inspect the cafeteria food quality, dietary hygiene, service attitude and other work, and have a written assessment records.

Third, to assist the director of the cafeteria to grasp the amount of food in the cafeteria, food conservation, proper safekeeping, to eliminate waste.

Fourth, supervise the team leader to carry out cost accounting, and grasp the profit and loss situation, to understand the main food, spices and other supplies.

Fifth, to assist the director of the cafeteria to rationalize the arrangement of the cafeteria labor force, to do according to the needs of the post, according to the distribution of labor, fair and reasonable, the establishment of the cafeteria work order. Open enough windows to reduce the queuing phenomenon.

Sixth, to participate in the activities of the Student Food Committee. Often listen to faculty, staff, students on the work of the cafeteria comments and suggestions, and take measures to change the burst.

VII, to complete the cafeteria director to deliver other work.

Work ideas:

Here, I can only briefly introduce my initial ideas and intentions, of course, I can not put forward a complete assistant director of the cafeteria's work strategy, but has made it clear that the direction of future efforts, I hope to be able to work in the performance of each other, as soon as possible from a student into a staff member, live up to your high expectations.

First, the correct position, as a good assistant. I will respect the leadership of the director of the cafeteria, respect for the dietary center and logistics group of leaders, do not overstep their authority, do not overstep their position; positive thinking, combined with their own ideas when they do students and work after the actual experience, to the director and the center of the leadership of the advice; unity of all the staff of the cafeteria, to assist the director of the management of the work in the principle of the system and the management of humane to find a good combination of efforts to create a harmonious working atmosphere, to build a harmonious working environment. To create a harmonious working atmosphere, build a harmonious working environment, *** with the good work of the cafeteria.

Second, strengthen learning, improve quality. Learning is mainly divided into the following aspects:

1, learning business knowledge, enhance business capacity. As an assistant director of the cafeteria, must be familiar with the work of the cafeteria process, including the introduction of raw materials, safety and health checks, red and white food production process and so on. Although not proficient in everything, but the basic process of each must be clear, from the overall situation to be able to grasp the whole. From the grassroots, from the most basic to do.

2, learning from the director and leaders of the management experience. Although students have studied management theory, although the student cadres have accumulated some experience, but these relative to the cafeteria assistant director of the actual work is far from enough. Leaders, especially the director of the long-term dietary management of the rich experience accumulated is the best material for me to learn, can let me take the wrong road.

3, learn the excellent quality of the cafeteria masters, especially their hard-working, willing to dedication to the spirit. Although as a child from the countryside, since childhood has the spirit of suffering, although before this also learned to do the cafeteria work is very hard and tired, but also prepared for the thought, but practice is the only test of truth, the only way to work through the actual work, in order to exercise their own to become a qualified . Assistant Director.

Third, with the times, innovation. A nation without innovation, she can not progress; a unit without innovation, she can not move forward. Specifically to our canteen, first of all, to increase publicity, through the network, student organizations and other channels to increase students' understanding of us to further gain their understanding; secondly, to find ways to meet the different needs of different students, such as different regions and different ethnic groups of students have different tastes and habits, different time periods students on the content of the diet and the environment have different needs, especially on weekends or holidays, the school gate. Holiday time, the big bar and concert hall in front of the school are overcrowded, while our cafeteria is often cold and quiet, which I remember that Mr. Lei had raised in a symposium. I think these are the problems we need to seriously think about and urgently need to solve.

Leaders, judges, today, I am standing here, just like in the platform waiting to board the passenger, the hands of the ticket has been saved out of the sweat stains, but I believe that along the green channel opened up by all of you, I will be able to ride today's lucky express. Thank you!

Cafeteria administrator bid speech 4

Thank you for all the leaders to give me this opportunity to bid on the job, I bid on the post is the cafeteria shift manager, the bid, the main thing is that currently in the management of the cafeteria I have some new points of view and insights, and I hope to be able to enhance the existing level of management and service mode.

First, dietary management

As we all know, the unit cafeteria as a window to provide welfare to the workers, on the one hand, fully embodies the unit of unlimited care for the staff, on the other hand, is the external image of the company's specific show. If I become a canteen team leader, I will always follow a principle, that is, with sincerity to operate, with love to manage, although the funds are limited, but in the choice of meals, varieties of collocation, nutritional combination I still strive to rich and diverse, try to meet the tastes of different workers, to achieve the best value for money, affordable.

Second, health management

(a) food hygiene

1, do not receive, do not use, do not do not fresh or rotten raw materials,

2, washing and organizing the raw materials, dirt and impurities and waste must be removed clean.

3, a variety of dry, fresh raw materials should be different according to its nature in an orderly manner in the storeroom or refrigerator storage, do not put anywhere, so as not to get dirty pollution.

4, access to raw materials, distribution, should be based on the principle of first-in, first-out, first-use, in order to prevent deterioration over time.

5, stored in the refrigerator food or semi-finished products, to separate raw and cooked.

6, the refrigerator should be kept clean, open and close, to prevent heat intrusion.

7, cooked food, brine, etc. should be properly stored, often check to avoid spoilage. Winter outside, should be clean white cloth cover, summer in the refrigerator.

8, direct entry food shall not be hand directly take, wrapping paper food, should use a variety of tools to take.

9, seasoning utensils should be covered to prevent contamination with dust. Soy sauce, vinegar filtered, and then poured into the bottle or seasoning utensils to use, and to keep clean.

10, found that the meal is not fresh, should be properly handled, not allowed to distribute rotten and spoiled dishes point, to prevent food poisoning.

(ii) tableware hygiene

Tableware must be kept clean and hygienic, tableware removed from the table should be scrubbed and disinfected respectively.

1, vegetable pots, soup pots, pots, soup bowls, etc. After meals, the first inside the remnants of clean, plus detergent washing, and then rinse with water, and then put into the disinfection cabinet for disinfection.

2, sideboard washing clean, tableware neatly arranged, close the door.

( three) environmental health

1, the surrounding environment should be cleaned, the gutter should always be dredged, slop buckets covered, waste bags tied mouth.

2, actively implement the requirements of the four pests, eliminate flies, mosquitoes, rats, cockroaches and other pests.

3, the restaurant and the operating room floor to keep clean, dust-free walls, windows and clean ground.

4, do not litter, do not pour sewage.

5, doors and windows should be fly-proof facilities, indoor ventilation is often maintained.

Third, money management

In the management of funds, as an administrator, in order to save money for the unit, I strive to spend the least amount of money on the procurement of canteen materials, procurement of optimal materials, procurement of best efforts in accordance with the budget expenditures, adherence to the physical acceptance, strict quality control, to achieve a low price of quality and good quality, enough pounds and two, purchases of items to be itemized on the account, the price of the items to the market from time to time to understand the price of items. The monthly irregular to the market to understand the price of goods, control procurement costs, good cost accounting.

Four, their own behavior

In their own behavior, I just passed the age of confusion, energetic, more importantly, I treat the cafeteria as their own kitchen to treat workers like their own brothers and sisters as a general, will not be the slightest negligence, for the workers to put forward the improvement of the needs of the workers, I accept as far as possible with an open mind, my conscience tells me that, every moment to all dining workers are responsible for My conscience tells me that I have to be responsible for all the dining staff and their safety at all times. I am well aware of the heavy responsibility on my shoulders, so I have to communicate with the staff more often in my daily life and often listen to their opinions, so as to keep abreast of the times in terms of management. As the saying goes, people do not have far-flung concerns, there must be near worries, if the management of the cafeteria is still stagnant, not only the leadership will not be satisfied, and the workers will not pay the bill, in order to explore the new management mode, for the advanced enterprise cafeteria management mode I will go to the initiative to learn, and for the management of weaknesses, analyze one by one to find out the reasons for, and strive to find a solution.

V. Improvement

After the success of the competition, my ideas and intentions are:

(a) to increase the variety of meals, to ensure that the variety of meals rich and diverse. Combined with the needs of the season, to ensure that the daily prescribed rice, stir-fried vegetables, according to the needs of the staff to increase the price of relatively higher stir-fried vegetables, stews and so on. The premise is that you must notify the cafeteria half a day in advance.

(b) All facilities, equipment, kitchen utensils, tableware should be established in the goods account, special items for special purposes.

(c) The storage items must be placed according to the variety, raw and cooked classification, but also reasonable and hygienic.

Six, strengthen the canteen health management, strict implementation of the eight must system:

(a) in order to ensure that the staff dining safety and health, all canteen staff must be licensed, unlicensed off;

(b) must accurately grasp the number of daily dining staff to achieve a lesser waste;

(c) Leftover meals must be removed daily, not allowed to flow into the next day;

(d) All tableware must be disinfected once a day (with a disinfection cabinet)

(e) Tables, chairs and benches must be neatly placed, clean and tidy;

(f) Service attitude must be done with a smile to serve, treating people with sincerity;

(g) The service staff must be in uniform on duty, sanitary Cap, apron, gloves, to achieve a unified image;

(h) non-cafeteria staff are strictly prohibited from entering the cafeteria inner room, so that everyone to comply with the dining system.

Seven, save procurement costs, reduce waste

My idea is to take the raw materials of the designated procurement, signed agreements, telephone distribution, so that in the case of urgent need, not to be busy, the designated procurement can also reduce the cost of must be free of bargaining, to be able to strictly enforce the market situation.

Leaders, if I succeed in my bid, I will work hard to let everyone feel the new changes in the management of our cafeteria, thank you!

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