Summary refers to the written materials that social groups, enterprises, units and individuals review, check, analyze and evaluate after a certain period, a certain project or a certain work is completed, so as to affirm achievements, gain experience, find out gaps, learn lessons and have some regular understanding. Can give us guidance in the next stage of study and work life. Let's write a summary. How to write a summary is correct? The following is my summary of the work of kitchen workers in kindergartens, which is sorted out for everyone. Welcome everyone to refer to it, I hope it will help you.
Summary of the work of kitchen workers in kindergartens 1 classrooms and canteens are two major positions in kindergarten management. 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. Therefore, guided by the spirit of the 16th National Congress of the Communist Party of China and aiming at serving teachers and students, our garden will further improve the quality of logistics personnel, service quality, management level and overall taste, and strive to make the canteen a canteen with teachers' satisfaction, parents' peace of mind and children's happiness. Logistics work is the foundation of kindergarten management and education. With the care and support of kindergarten leaders and the active cooperation of teachers, kindergartens have reviewed the management of canteens. We have mainly done the following aspects: the houses and environment in the park have been greatly improved on the original basis. Work of
(1) Improve various systems 1 and strengthen the assessment of canteen staff. The work requirements and reward and punishment rules for canteen staff were formulated, and the basic salary plus bonus system was implemented for kitchen staff. According to the detailed rules, teachers regularly check the attendance of canteen staff every month and pay salaries and bonuses, which effectively improves the logistics work. 2. The vegetable purchase adopts the way of combining many people, and the people are responsible for buying vegetables, paying, checking, weighing and keeping accounts, urging and supervising each other, and the factory director is unified in examination and approval. 3, the establishment of food hygiene management network, the implementation of food hygiene and safety director responsibility system, to further improve the "canteen work management system" and the post health responsibility system, and sign an employment contract and safety responsibility form with the hiring staff, so that some people take up their posts and others are responsible. 4, cost accounting, actively play the role of the committee, timely investigation and understanding of canteen management and teachers and students dining, found that the problem is solved in time.
(2) Improve the quality of workers 1 and strengthen training. Our park organizes employees to learn food hygiene training materials or conduct safety education every month, so as to enhance the consciousness and improve the ability of employees to standardize operations. 2, clear job responsibilities. Our garden strives to refine the division of work in the canteen, organize and study the responsibilities of each post, and further clarify them. The completion of post tasks is linked to the assessment, which further improves the post awareness and service awareness of employees. 3. Timely feedback. Teachers will evaluate the canteen work every month, and we will exchange opinions or suggestions with the canteen staff in time, urge the rectification, and constantly improve and improve in the rectification.
(3) attach great importance to health and safety work 1. Purchase food through normal channels and obtain legal proof of contract booth. Before cooperating with suppliers, we carefully review the documents, clarify the responsibilities and sign the agreement. Ensure procurement, acceptance, sampling, soaking, cleaning, operation and disinfection. 2. Do a good job of disinfection. Tableware should be disinfected once, small tableware should be disinfected by disinfection cabinet, and large tableware should be disinfected by disinfectant. 3, canteen staff all hold health certificate and health knowledge training certificate, can wear work clothes as required during work, maintain personal hygiene, environmental sanitation contract by blocks, to ensure the canteen environmental sanitation. 4, canteen stoves and other places use gas, workers can standardize the operation, always pay attention to gas safety. 5. The canteen property management has been strengthened. At the beginning of each semester, everyone takes cooking utensils and tableware seriously, and turns in the inventory at the end of the semester, which enhances everyone's sense of responsibility for caring for collective assets. In a word, with our in-place thinking, strong management and advanced service consciousness, the work of kindergarten canteen has developed along a more perfect and standardized track.
Summary of Kindergarten Kitchen Workers' Work for 2 1 year, with the correct leadership of urban construction kindergarten leaders and the support of logistics kitchen members, I have worked hard, kept improving and innovated for a year, and successfully completed various tasks assigned by the leaders. Now, the problems existing in the work and work experience are carefully summarized, so as to further strengthen the specialty in the future, strive for the unit to serve the collective well and be an excellent employee. Please criticize and correct the shortcomings.
I. Last year's work
Last year was my first year in kindergarten. During this year, I actively studied the rules and regulations of the kindergarten, understood the operating mechanism of the kindergarten, became familiar with the personnel structure of the kindergarten, and became familiar with the tasks of the logistics kitchen. Very well adapted to the working environment of kindergarten, but also successfully mastered the skills needed for logistics kitchen work. Learned a lot of skills. Great gains.
Second, the problems encountered
1. In terms of food hygiene and safety, all kinds of meat and vegetables are not strictly accepted. Did not check and accept the purchased dishes every day, and made corresponding records.
2. The strength and quality of teachers.
Many teachers don't have enough sense of responsibility and love for their children. Not responsible enough for the work. Insufficient care and love for young children.
3. Working hours
The shift system used in the logistics kitchen is unsafe for some special situations, such as going to bed at 2 am in winter and going to work at that time, which can't guarantee enough rest. I hope the garden can make corresponding adjustments or changes in this respect.
Third, personal suggestions.
1, ideological work
We should not only do a good job, but also strengthen the study of political theory, read newspapers, understand state affairs, study diligently, unite with comrades, and at the same time strengthen the study of dealing with people, making statements and giving orders.
2. Business work
Pay attention to hygiene, reasonably mix vegetables, improve the quality of dishes, wash and disinfect, reconcile tastes, keep hot dishes warm, and kill flies with cold dishes.
3. Entertainment activities
Although the place where we go to work is only the kitchen, we should organize more entertainment activities to enrich everyone's life, improve the cultural literacy of all employees and develop in an all-round way.
Fourth, summary.
I feel very happy in this year's work. I not only learned a lot about cooking, but also learned how to make steamed buns and steamed buns, and how to cook all kinds of home cooking. On the other hand, I am happy to get along with my colleagues and things. I have gained a lot this year. I hope that in my future work, I can correct my shortcomings, carry forward my advantages, work hard, do my work better and contribute to the construction of kindergartens!
Summary of Kitchen Workers' Work in Kindergarten 3 In order to standardize the management of school canteens, ensure the quality of meals for teachers and students, actively mobilize the faculty's awareness of democratic management, continuously deepen the reform of the management system of school canteens, and adhere to the "three openness" (that is, open management methods, open management processes and open operations), this book is formulated in combination with the actual situation of our school.
I. canteen operation mode 1. The school canteen adopts the collective agreement management mode of canteen staff under the leadership of the school. 2. Teachers' meals shall be paid according to the daily accounting price (including rice), and the standard of meals shall not be lower than one meat, two dishes and one soup every day. After the end of the semester, all the staff will be given a one-time meal subsidy, and the amount of subsidy will be decided by the school according to the remaining situation of the canteen. According to the current price, students' meals must guarantee one meat, two dishes and one soup every day.
Second, the canteen personnel management responsibilities 1, the school canteen has two purchasing personnel (including 1 purchasing personnel and 1 bookkeeping personnel), 1 accounting personnel, and other personnel participate in the supervision and management, and another 1 company manager is set up to be responsible for the arrangement and management of the daily affairs of the canteen. The specific division of labor is announced at the beginning of each semester after school research. 2. The procurement personnel shall conduct fixed-point procurement in strict accordance with the relevant regulations of the health department, and the bookkeeper must record the procurement location, procurement name, quantity, unit price and total price in place, and ask the seller to sign it to ensure quality and safety. The buyer shall submit the bill of the day to the accountant and reimbursement personnel in time. 3. The accountant will announce today's vegetable prices in time before meals every day, and make accounts and statements in time and report them to the school food leading committee. 4, canteen staff collective management, must ensure the quality of teachers and students, to be careful, to prevent extravagance and waste, and actively improve the service level. 5. The school will reward the canteen staff collectively according to the surplus situation of the canteen.
Three. Management and monitoring measures 1. The school set up a food leading committee (hereinafter referred to as the committee) to supervise the school canteen. Members of the School Partnership Committee are: 1 members of the principal's office, 1 middle-level members, 1 members of trade unions, 1 representatives of ordinary employees. The initial school will be publicized after being recommended by the teachers' congress. 2. At the beginning of each semester, the school committee is responsible for signing a collective management agreement with the canteen staff to further clarify rewards and punishments. 3. The school committee must conduct spot checks on canteen management regularly or irregularly, and make relevant records, which will be announced at the teachers' meeting in time. 4, members of the school committee should pay attention to collect the rationalization opinions and suggestions of students and teachers, timely feedback to schools and canteens, and promote the improvement of school canteen management quality. 5. The school committee announces the canteen surplus and related accounts to the teaching staff every month. 6. At the end of the semester, the food subsidies for faculty and staff and the rewards and punishments for canteen staff shall be announced with the collective consent of the enlarged administrative meeting of the school, and shall be supervised and implemented by the school committee. 7. The net surplus of the canteen is used to reward the class teacher who has a good dining situation, improve the dining conditions in the canteen, purchase equipment and improve the welfare of teachers. 8. For the daily hospitality and dinner expenses of the school, the canteen shall be settled with the school according to the standards stipulated by the school.
Four. Implementation measures 1. This scheme can be tried out in this semester after it is approved by the teachers' congress. 2. The right to interpret this scheme lies in the principal's office.