1, conscientiously implement the food safety law, establish the concept of professional ethics, conscientiously participate in the study, and strive to improve professional skills, and obey the allocation.
2, to comply with the work and rest time, not late, early departure, not absenteeism, strict compliance with national laws and regulations, to comply with the various rules and regulations of the cafeteria, and to do their jobs.
3, work time is not allowed to withdraw from the post, is strictly prohibited to play, strictly comply with the operating procedures.
4, to pay attention to professional ethics, talk to civilized, no loud noise during work, not in the workplace, not play in the workplace, between comrades to strengthen solidarity, help each other.
5, caring for public property, to be diligent and thrifty, do not waste food, noodle bags, rice bags must be poured, swept clean as a number of inventory to pay off.
Should enhance and maintain a sense of hygiene, develop good hygiene habits, good canteen health, environmental hygiene and personal hygiene, do not casually throw plastic bags, discarded items are sought into the trash. Do a good job of hygiene in your own share of the area. The cafeteria staff will ensure the cleanliness of the cafeteria floor, desktop and chairs at all times. Do a meal a clear, once a week for environmental cleaning, to maintain cleanliness and hygiene.
6, work must wear work clothes, caps. Cafeteria staff to wash their hands before work to disinfect, wear neat work clothes and hats on duty, wash their hands after work, it is strictly prohibited to wear slippers during work. With health is on duty (cafeteria inside and outside to maintain health, diligent washing work clothes, diligent nail clipping, diligent haircut, women do not stay shawl hair).
7, staple food processing to achieve the required number of standardized processing, not more or less, the rice shall not be pinched string smoke. Side food processing should be free of insects, no soil, weeds, foreign objects, silk, ding, slice, block should be in accordance with the provisions of the stove, drawer, out of vegetables, vegetables to pay attention to health.
8, constantly improve the service attitude, listen to the views of the dining staff, and strive to improve the quality of service, the window to sell food to do a kind attitude, service initiative, warm and thoughtful, ask questions and answer them, and treat everyone the same, and encounter problems in a timely manner to the administrator to reflect.
9, familiar with the performance of a variety of mechanical equipment tools, have a certain knowledge of electricity, can correctly grasp the use of methods to ensure safe operation, no personal equipment accidents. Often learn safety and fire prevention knowledge, to prevent the occurrence of fire accidents.
Cafeteria duties Part 2
1, mainly responsible for the manager of the meal and the staff meal frying matters;
2, should be 5 bells before the start of the meal will be all the dishes fried, loaded with a good plate.
3, strict to wait, at any time according to the single small fry.
4, responsible for frying the work area health neat, clean, no debris, no water.
5, Chinese food, dinner at least 10 minutes after the start of each meal time to the restaurant to understand the staff of the dish reviews, and collect suggestions for improvement in a timely manner to the person in charge of the cafeteria to report, and at the same time to improve the frying skills in various aspects.
6, responsible for the area under the jurisdiction of the maintenance of cooking utensils, such as cooking utensils need to be damaged the first time to report to the person in charge of the cafeteria, immediate maintenance.
7, in the cafeteria under the leadership of the director of the specific work, to assist the director of the cafeteria to develop a weekly menu, and constantly improve the cooking techniques, increase the variety of dishes, and do a good job in the supply of side dishes and soup supply work.
8, pay attention to good quality, raw and cooked raw materials, finished products and semi-finished products are placed separately, to guide the cooks to wash and cut meat and vegetables, raw and cooked chopping boards should be strictly separated, cooked chopping boards should be cleaned after each meal, disinfected before the next meal. Keep the kitchen stove, shovels, spoons, buckets, pots and other kitchen utensils, utensils, clean, alternate meals from the cold storage out of the meal must be back to the pot to cook through before selling, to prevent food poisoning.
9, the flavor of the dish should be light in spring and summer, autumn and winter, pay attention to the color, aroma, taste, shape, salty and light, the seasonal beans, vegetables, hairy teeth of the potato dishes must be flying water, fried and burned through, in order to prevent food poisoning.
10, frying process, each fried a dish should be washed pot, cooking work is over to pack up the oil, sauce, condiments, along with the leftover meat into the cupboard or freezer for safekeeping, cooking utensils clean, frying pan filled with water, seal the stove, shut off the gas, do not waste ingredients, fuel.
11, pay attention to personal and collective health, dress uniform, regular cleaning of work aprons, do not keep long hair and long nails, is strictly prohibited in the kitchen smoking, drinking.
12, strengthen the sense of responsibility and work planning, the amount of material to be accurate accounting, dish prices reasonable, pay attention to the care of public property, safekeeping utensils, saving diesel, water and electricity, and strive to reduce food costs.
Cafeteria duties Part 3Under the leadership of the school director of general affairs and the head of the cafeteria, responsible for the cafeteria food, goods procurement and supply work. Its main responsibilities are:
1, strengthen the study of political thinking, and constantly improve the education, teaching services, for the majority of teachers and students to serve the consciousness; efforts to study business knowledge, and constantly improve the skills of service.
2, easy to store, commonly used materials for large quantities of centralized purchase.
3, the purchaser should adhere to the principle of honesty and integrity, consciously resist unethical practices, delivery and inspection of materials must be the head of the cafeteria, the custodian, the purchaser of the three present. Do a good job with the custodian, cooks, strictly according to the plan procurement, so that timely procurement. Pricing must be done first, then shopping, so that the price is the same. Do timely procurement to ensure the supply of purchased materials must comply with food hygiene, prohibit the purchase of expired, rotten, spoiled food, consumable, perishable food to do diligently purchase, to avoid the backlog caused by waste.
4, the cafeteria in addition to bulk supplies, the purchaser should be based on market conditions, the right to refuse to buy suppliers to provide higher than the market price of materials, re-procurement of their own. Rice, pasta, fats, oils, meat and other bulk supplies, should be regularly with the General Affairs Office staff, the head of the canteen to visit the market, collectively determined. Change the supplier, direct supply from the supplier.
5, procurement of food must be to the supply side to ask for relevant quarantine certificates or laboratory tests, and require the supplier to sign. Found that the supplier to provide food does not meet the health requirements should be worried about the procurement, and is responsible for the work within the scope of responsibility for safety.
6, the purchaser must strictly abide by the financial discipline, the accounts should be detailed, clear and error-free, fine-tuning bamboo, saving money, keep abreast of market conditions, timely feedback, to ensure that the procurement of high quality and inexpensive materials. If the purchased items are of poor quality or high price, the purchaser is responsible for the return or compensation for the school's losses.
7, purchased items in a timely manner into the warehouse, and to the custodian to keep abreast of the inventory situation, the purchaser should be properly stored in the reserve, shall not be misappropriated, to ensure that the I is the safe use of its reserve. Do a good job of purchasing money applications, reimbursement T, work, a borrowing, a clear account.
8, to complete the principal, the director of general affairs, the cafeteria assigned other work.
Canteen duties Part 4
1. Under the leadership of the director of the center is responsible for the overall work of the canteen, the organization of the canteen staff to strictly implement the rules and regulations of the College, Logistics Center, Dietetic Service Center.
2. Responsible for the canteen personnel 's political learning, business learning and ideological and political work, held a weekly evaluation meeting, focusing on professional ethics, labor discipline, laws and regulations, safety, civilized service education, and strive to improve the management of the canteen, the level of service.
3. Carefully arrange the production and work of the canteen, arrange a good daily menu, and constantly increase the variety of colors, improve the quality of food, the implementation of scientific meal preparation, the rational use and deployment of technical force, to maintain the order of the canteen.
4. Strengthen technical training, and constantly improve the cooking technology, improve the service grade.
5. Strengthen the use of cooking machinery and cooking utensils, storage and management, designate a person to use, maintenance, management of cooking equipment. Strengthen the safety education, according to the rules of operation, to ensure safe production.
6. conscientiously implement the "Food Sanitation Law", improve food hygiene and environmental hygiene, prevent food poisoning, and effectively grasp the personal hygiene and environmental hygiene.
7. Responsible for the department's fire prevention, burglary, food poisoning prevention and other security work, non-cafeteria personnel are not allowed to enter the cafeteria operation area, to prevent man-made poisoning and sabotage activities, responsible for arranging the cafeteria on weekdays and holidays, safety and security duty work.
8. Strengthen the management of food and cost accounting, plug the loopholes, eliminate waste, and strive to reduce costs, improve the quality of food, and seriously do a good job of end-of-month inventory and other cost accounting work.
9. Responsible for the management of the canteen staple food, low-value consumables, labor supplies, to help guide the operating groups to do a good job of cost accounting, timely analysis of the business situation, seriously summarize and promote advanced experience, and timely resolution of problems in the operation.
10. Lead by example, unite and lead the staff to exemplary compliance with the law, honesty and integrity, without favoritism, strict management, rewards and penalties, widely listen to the views of workers and consumers, strengthen learning, and constantly improve their own quality and management level, and constantly improve economic and social benefits.
11. Completion of other work assigned by the center.
5
1, under the leadership of the General Affairs Office, fully responsible for the management of the cafeteria, leading all workers to complete the work of the superior task.
2, the development of work plans and canteen rules and regulations, and check the implementation of the situation.
3, strictly abide by the school, the cafeteria management section of the rules and regulations, conscientiously do a good job of ideological and political work of the staff, care for the staff's life, strict management, fully mobilize the enthusiasm of the staff, and constantly improve the quality of food and service level of the cafeteria.
4, responsible for the costing of the cafeteria meals, to reduce food costs, improve food quality; expand services, increase the variety of patterns, flavors and characteristics; warm and thoughtful service for the diners as the fundamental purpose, and continue to promote the development of food work.
5, the establishment and improvement of the canteen within the job responsibility system, responsibility to the person's operating mechanism.
6, seriously grasp the management of the canteen's diet, environment, personal hygiene, the implementation of the "five-four system of health" and "Food Hygiene Law", common tableware to do every meal disinfection, to prevent the occurrence of epidemic diseases and food poisoning.
7, regularly convene all the cafeteria staff conference and team leader meetings, study and discuss the focus of the work of the cafeteria, develop work plans. Regular organization of the canteen staff to carry out business learning and technical training. Continuously improve the level of staff business skills, improve the canteen regulations and improvement measures.
8, seriously grasp the canteen's safety education and security firefighting work, often check the electricity, fire, gas, machinery and equipment operation, clear job responsibilities, and found that hidden accidents, take timely measures to rectify and eliminate all kinds of accidents.
9, strengthen the education and management of temporary workers in the canteen, often business skills, production safety training, pay attention to play and mobilize the enthusiasm of temporary workers.
10, according to the work of the canteen, reasonable arrangement of labor, pay attention to play the role of team leader, mobilize the enthusiasm of employees.
11, strict compliance with the financial system, do a good job of monthly settlement.
Cafeteria duties Part 6
I. In order to prevent the occurrence of food poisoning or other food-borne disease accidents in schools, to protect the health of teachers, students and staff, according to the "Food Safety Law" and "Regulations on School Hygiene", the development of this system.
Second, the implementation of the school under the responsibility of the principal, with full-time (part-time) food hygiene management personnel.
Third, the cafeteria must obtain a health permit issued by the health administrative department, to actively cooperate with and take the initiative to accept the county health administrative department of health supervision.
Fourth, the school cafeteria to establish health management rules and regulations and job responsibility system, and accept the supervision of the whole school teachers and students.
Fifth, the cafeteria to establish strict safety and security measures, non-cafeteria staff are strictly prohibited from entering the school cafeteria food processing operations and storage of food ingredients, to prevent poisoning incidents, to ensure that teachers and students dining health and safety.
Sixth, the school to students to strengthen dietary hygiene education, scientific guidance, to discourage students from buying unlicensed and unlicensed vendors to sell boxed lunches and food, do not consume suspicious food of unknown origin.
VII, consciously accept the competent authorities at all levels of education on the school's food hygiene work of administrative management, and food hygiene and safety management into the school's important agenda.
VIII, the development of canteen managers and practitioners of the training program, and under the guidance of the health administrative departments to organize regular training of canteen managers and practitioners of food hygiene knowledge, professional ethics and legal education.
IX, in accordance with the "Food Safety Law" of the relevant provisions of the law, to strengthen the health supervision of the cafeteria and the students' collective meal, the cafeteria procurement, storage, processing, sales are likely to cause food poisoning or other food-borne illnesses in the important links focus on supervision and guidance.
X. Schools to establish food poisoning or food-borne diseases and other emergencies emergency response mechanism. After the occurrence of food poisoning or suspected food poisoning, in accordance with the measures of the emergency plan.
XI, the school to establish and improve the reporting system of food poisoning or other food-borne diseases, food poisoning or suspected food poisoning accidents reported to the education and health administrative departments in a timely manner.
XII, the establishment of school food hygiene accountability system. Violation of regulations, dereliction of duty, negligent management caused by student food poisoning or other food-borne illnesses responsible person, as well as caused food poisoning or other food-borne illnesses after concealing the facts do not report the responsible person, in accordance with the relevant provisions of the seriousness of the situation; violation of the provisions of the event caused by a major food poisoning, the circumstances are particularly serious according to law to investigate the responsible person's legal responsibility.
1. Improve the procurement of food, vegetables, fruits, fuel and other items in the cafeteria, and often go to the market to understand the price of the market, and in the procurement of experience to improve the procurement skills.
2. The purchase of bulk food ingredients must be verified in the business license and qualification certificates, signed with the supplier of supply agreements, the supplier to provide the quality of the goods to be purchased after the certificate of conformity.
3. Integrity, loyalty, procurement of all items must be genuine, inexpensive, fresh quality, sufficient quantity, flavor.
4. Procurement of moldy, spoiled and shoddy food ingredients is strictly prohibited. Shopping invoices must be regularly reimbursed, clear settlement, is strictly prohibited in the procurement of kickbacks or embezzlement and misappropriation of advanced.
5. In the procurement due to negligence in the work caused by the loss of squeezing and accidents, the procurement staff must be responsible.
6. Assist the director of the cafeteria to do a good job in the management of the cafeteria, with the regular daily work of the cafeteria, and conscientiously do a good job of cleaning and sanitation in the area of responsibility.
7. In addition to the completion of their own work, but also actively complete other tasks assigned by the leadership.
Cafeteria Job Responsibilities Part 8
Job Responsibilities:
1, responsible for handling the operation of the kitchen and administrative affairs;
2, the implementation of the food and beverage manager issued by the various tasks and work instructions;
3, responsible for the development of a variety of work plans in the kitchen;
4, the kitchen's output, quality and food costs bear significant responsibility;
5, access to the kitchen's output, quality and food costs;
6, the kitchen's work, quality and food costs;
6, the kitchen's work, quality and food costs. p>5, into the kitchen must be dressed in accordance with the regulations, wear a work cap, keep the instrument, grooming neat, wash your hands and go to work;
6, the kitchen cooking and processing of food used in the waste water must be excluded in a timely manner.
Qualifications:
1, age 50 years old, cooking neatly, will be home cooking, to ensure that health, on time meals;
2, can bear hardships and stand hard work, good people, the overall situation, there is the spirit of hard work and complain;
3, has a good sense of hygiene and nutrition, good health, cooking basic skills;
4, understand and be familiar with the origin and specifications of food materials, and be familiar with the food materials, and be familiar with the food materials, and be familiar with the origin and specifications of the food materials. familiar with the origin of food materials, specifications, quality, general purchase price.
1 canteen accounting duties
1, in accordance with accounting regulations to set up accounting entries, the establishment of accounting books.
2, the preparation of accounting documents, to be accurate.
3, timely registration of the ledger, general ledger, the account is consistent.
4, the preparation of accounting statements on time, so that the accounts are consistent, debit and credit balance.
5, in accordance with the accrual principle, accounting.
6, responsible for accounting matters related to the meal system, in accordance with the provisions of the settlement work.
7, the restaurant funds register, the preparation of the issuance of custody cards.
8, responsible for other accounting matters and leadership assigned temporary work.
2 Cafeteria Accountant Job Responsibilities
First, the implementation of financial discipline and school financial management system, to assist the head of the cafeteria management cafeteria work.
Second, responsible for cafeteria accounts, budget, final accounts, accounting, settlement of the report.
Third, the monthly settlement of the canteen sales, purchases, balances and inventory materials. Capital turnover analysis, timely reporting to the director of general affairs or external announcements, forecast market changes, and put forward ideas for improvement.
Fourth, accept the higher authorities and the General Affairs Office of the supervision and audit, education of all cafeteria staff to strictly abide by financial discipline, strict management of tickets, in kind, coal saving, electricity saving, etc., and report to the General Affairs Office.
Fifth, the management of the cafeteria accounting vouchers, books, reports, forms and their related information, documents.
VI. Publish the canteen accounts on time.
3 canteen cashier duties
a, the strict implementation of the national cash management system, the right to refuse to accept the white, on behalf of the cheque and unqualified invoices, the private sector does not misappropriation of public funds, safekeeping of a variety of blank receipts and settlement vouchers.
Second, timely handling of cash receipts and disbursements, monthly published income, expenditure account, to participate in the monthly inventory of the store, to achieve the monthly clearing and month-end closure, the announcement of the cafeteria food profit and loss, at the end of each month will be all the documents into a bound book, to the organizer of the accountant to record the archives.
Third, careful custody of cash, a variety of securities, checks, seals and so on.
Fourth, responsible for food tickets, water tickets, bath tickets for sale and custody, collection of tea fees, processing fees, guest meal fees and other receivables.
Fifth, the recovery of good food tickets, water tickets, bath tickets, often with the market marketplace office to contact the market investigation, to understand the food procurement situation.
Six, participate in the cafeteria cost accounting, improve the quality of food, subject to the business guidance of the school administrative accounting.
4 hospital cafeteria accountant duties
First, under the leadership of the dietary section chief and chief of finance, responsible for the hospital cafeteria accounting and accounting supervision.
Second, strict compliance and maintenance of financial discipline, the hospital canteen accounts, to achieve a reasonable account set up, the proper application of subjects, correct, timely and complete bookkeeping and accounting.
Third, the accounts should be based on complete procedures, in line with the provisions of the original documents, to achieve the accounting quantity, price, amount, size and capitalization consistent with the content of the real.
Fourth, to strengthen the cafeteria, restaurant meals cost (including direct and indirect costs) accounting, timely calculation of food profit and loss, preparation and reporting of the cafeteria funds balance sheet and cafeteria funds profit and loss statement.
Fifth, the preparation of financial statements on a regular basis to achieve a correct, timely and comprehensive reflection of the economic activities of the catering and property, capital changes, such as the use of management accounts.
Sixth, all accounting files, including original documents, vouchers, books, statements, receipts must be properly stored, so that the relevant departments to consult.
VII, actively complete other tasks assigned by the leadership.
5 cafeteria host accountant duties
a, strict implementation of the national financial discipline and school regulations of the financial system, carefully review the accounting vouchers, the correct preparation of the statement, the account is consistent with the table, the report in a timely manner.
Second, conscientiously do a good job in the cafeteria daily financial income, expenditure bookkeeping work, so that the procedures are complete, the account table is unified, the account matches, no error.
Third, in conjunction with the director of the cafeteria to do a good job of cafeteria costing, procurement of food, vegetables, spices, dried vegetables, such as North and South, pay attention to high quality, inexpensive, careful budgeting, honesty and integrity, to reduce waste and improve the quality of food.
Fourth, to strengthen the supervision and guidance of the cashier's work, found that the problem, timely correction or report processing.
Fifth, in collaboration with the cashier accountant to do a good job each month, the settlement of student meals, to do more than compensate for less, clear procedures.
Six, do a good job of bills, statements, vouchers, binding custody and accounting files.
Cafeteria duties Part 10
1, cafeteria accountant in the center of the accountant and cafeteria manager to guide and support the work.
2, conscientiously implement the canteen accounting system stipulated by the Food and Beverage Service Center, conscientiously perform the duties of this post, in the accounting work, to achieve dedication, responsibility, meticulous and accurate.
3, the canteen accountant daily on time will be the day out of the amount of collaterals, direct access to the canteen items of the amount of various expenditures and check the amount of gas consumption, and add yesterday's kitchen remnants of the folding amount, minus the day after three meals after a careful inventory of the kitchen remnants of the folding amount, calculated the total cost of production on the day.
4, the canteen accountant daily after three meals will be the day after the microcomputer meal sales turnover, playing the cash amount of small bills and meals receivable summary total of the day's total operating income, and subtract the day's total cost of production, calculated the day the number of surplus and indirect cost ratio, signed on the daily accounting form, reported to the manager of the canteen and the accountant for a copy.
5, every month to the end of the month will be seriously summary of the month's production expenditures, summary of operating income; the inventory will be the kitchen all the surplus material summary of the total amount; and counted to the end of the previous month's total kitchen surplus; accurately calculate the amount of the month's surplus and the proportion of indirect costs, and then signed and reported to the center of the financial and canteen manager of a copy of each.
6, the end of the month will be the month's production costs by species classification, calculated by the main food species consumption, quantity, unit price, amount and total cost of a list of financial centers and canteens manager for the center for the leadership of the cost of analysis, in order to improve the work in a timely manner.
7, monthly responsible for the announcement from the market procurement, into the cafeteria staple food prices.
8, to complete other tasks assigned by the leadership.