Self-evaluation of working in the canteen (5 articles in common)
Whether in study, work or life, we have all had the experience of writing self-evaluation, which often reflects the individual's understanding and attitude towards life's self-worth and social value. I believe many people will find it difficult to write self-evaluation. The following is my carefully compiled self-evaluation of working in the canteen (5 articles in general). Welcome to read, I hope you will like it.
Self-evaluation of working in the canteen 1
How time flies. At the end of recent years, it has been three months since I took over the canteen in a blink of an eye. As a canteen, it is naturally inseparable from food. Food is an indispensable part of everyone's life. If we leave what we eat, it is impossible to survive, so it is also very important as a canteen of the unit. As an administrator, I should think more about the staff's diet and study to ensure the physical and mental health of every colleague. Now I make the following comments on the canteen work during this period:
First, as a group canteen, it is an important matter related to the health of every employee to strictly implement the food hygiene and safety in Taiwan. First of all, every canteen staff should have a physical examination before taking up their posts every year, and those who fail the physical examination are not allowed to take up their posts. Secondly, carry out ideological education for staff from time to time and implement the requirements of the food hygiene law. After learning, improve the service quality and awareness of staff at work. Do a good job in the food hygiene of our canteen and the work of "one washing, two flushing and three disinfection" of tableware, and make the table clean as you use it, and clean the kitchen once a week. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clearly define their responsibilities, carry out their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.
I officially took over the canteen in the second and August. First of all, the inventory of goods is handed over. Every day, I personally go to the kitchen to work and communicate with them, understand the needs and shortcomings of canteen work in detail, and improve the deficiencies of the current situation in time. For example, the sanitation scene: Due to the continuous reception of several large-scale convention instruments in the previous period, everyone was physically and mentally exhausted, failed to clean up the sanitation in time and thoroughly, and the items were not neatly placed, which made the leaders have a bad impression of dirty, chaotic and poor dining halls. In order to adjust the mentality of the staff in time and change the current situation, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamers, floors and warehouses with them. This clean-up is effective, the kitchen has been obviously improved, and the good working environment has changed the impression of the leaders. Persistence is the key.
September was a busy month, and I received the director of the center and his party to learn and communicate, and the center came to have dinner with the full-time University of Technology, etc., with more than ten large and small meals. Timely, accurate and smooth meal reception was completed, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.
October is the harvest season, and autumn vegetables are also on the market. In order to reduce the cost of the canteen, we bought a lot of winter storage vegetables, such as radish, Chinese cabbage, potatoes, green onions, etc., and pickled Chinese cabbage and various pickles. So that workers can also eat a variety of food in winter. At the same time, with the support of leaders, it took us a week to build a winter storage cellar, which ensured the storage of winter storage vegetables.
thirdly, it is also very important to control the purchase of food. More than forty people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. I personally purchased the food without a "quarantine certificate" or a "food hygiene license", and all the foods that have been stored for a long time and have gone bad and stale are rejected, so as to prevent the occurrence of serious food poisoning incidents and effectively ensure the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the staff and workers who ate in our canteen.
in addition, I also have strict financial discipline. I always accept and refuse every purchase, and pay it in time, which ensures that the funds are earmarked for special purposes, and I don't spend money indiscriminately. I will settle accounts every five days and reimburse every ten days, and I will achieve good quality and low price with the principle of thrift.
Due to my limited level, I am not proficient in canteen management, and I have a lot of work to do. For example, the first month lost 55.86 yuan, and the second month lost 76.25 yuan. This also confirms my lack of canteen management, and I will intensify my own management and quality learning in the next work. At the same time, control the purchase of food and the loss of goods to ensure that employees can eat cheap and safe food.
In a word, the canteen work is becoming more and more normalized, and the canteen staff are stepping up their efforts to gradually form a team that loves their posts, is dedicated, pragmatic, dedicated and cooperative, and * * * contributes silently for the development of the cause. Self-evaluation of working in the canteen 2
Time flies. It's the end of recent years, and I've been working in the canteen for a year and a half in a blink of an eye.
Looking back on every day in the past, as a chef in the canteen, I deeply feel the great responsibility and heavy work pressure. Because the quality of the work I am engaged in will probably affect the physical and mental health of all employees, so in order to foster strengths and avoid weaknesses, I can do better work in the future. My assessment of the work situation for one year is as follows.
First of all, I would like to thank the leaders for their recognition and support of my work, including pointing out problems and giving me valuable suggestions in my work, such as: the food is salty and too oily. Color bias and so on. At the same time, I quickly and profoundly realized the shortcomings in my work and corrected them in time.
Secondly, at work, I strictly abide by the canteen hygiene system, and earnestly implement the "May 4th" hygiene system. Strictly implement the Food Hygiene Law, prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners. At the same time, the storage of finished products is subject to "four isolation"; Isolation between raw and cooked; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is isolated from natural ice. The method of "four decisions" for environmental sanitation: personnel, materials, time and quality, division of labor, and responsibility; Personal hygiene achieves "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and change work clothes frequently. Cabinets and shelves where food is placed should be kept clean at all times, free from mildew and rat marks. Wash the cooking stoves and floors in the operation room regularly every day, carefully wipe the floor of the restaurant and the Bowl Ash, and strictly ensure the sanitation of the floor, doors, windows, glass and surrounding environment in the operation room.
during this year, I worked hard to learn cultural, professional and technical knowledge. Go to work on time. Abide by labor discipline and all the rules and regulations of the canteen, and strive to complete my job. At work, obey the deployment of work, take good care of group property, do a good job in group and personal hygiene, and prevent food poisoning. In cooking, I strictly follow the food operation rules to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is even, and master the temperature. Non-staple food should be picked and washed, carefully cut, and clearly marked and shredded. The side dishes are beautiful, the color is beautiful, the cooking is delicious and the salt is moderate. In terms of service, be high-quality and efficient, and be kind to the diners and speak kindly. Don't swear, don't swear, stick together and do a good job in the kitchen.
I am diligent, conscientious, hard-working and enterprising in my work. Looking forward to the new year, I will work harder and more enthusiastically to complete my own work under the strict guidance of the leaders. Self-evaluation of working in the canteen 3
This semester, my work has faced brand-new challenges. During this past period, thanks to the reuse of school leaders and thanks to the school's training, I took the post of supervisor of the canteen from this semester, and was responsible for the development and implementation of the overall work in the canteen. This school year, the work of the Food Department of the General Affairs Department continued to adhere to the principle of "service, standardization, efficiency and first-class" put forward by President Lei, clarified the working ideas and strengthened the responsibilities of each post. Continue to follow the headmaster's advanced concept of running a school, guide the canteen staff to form a good habit of working hard and thinking hard, adjust their mentality, accurately position themselves, firmly establish the service consciousness of "service, standardization, high efficiency and first-class", do their best to relieve the worries of teachers and students, complete food hygiene, food quality and food safety with high standards, be responsible for the health of teachers and students, and serve the teaching management system of the school and the development of the school. Since the establishment of our school, it has always developed by leaps and bounds, and the school canteen is responsible for providing food security services for all teachers and students. It can be said that the logistics management of canteen is a department most closely related to the daily life of teachers and students.
after half a semester's work, under the guidance of the director, with the strong support and help of leaders, teachers and colleagues from all departments of the school, I closely cooperated with the director, put all the work in the canteen into practice, and worked with all the staff in the canteen to constantly improve themselves, constantly evaluate their experience and constantly improve their own quality, so that the overall work of the canteen in this semester has been substantially improved, pushing it to a new level and providing more for the development of the school. Since I took over the canteen work in September, I have encountered great challenges. Because the high school canteen in Rome campus was newly opened on September 1, I had to transfer more than ten old employees from my Everbright canteen. Due to various reasons, it was difficult to recruit staff at that time. Everbright canteen has always been operating in a state of lack of staff. This semester, under the situation of insufficient staff, I strengthened the professional ethics training and encouragement for the canteen staff, and adopted the training mode of "One Belt, One New" and "Familiar with New" in canteen management. Let the class leaders in the canteen improve themselves while managing others, point out the irregularities in their work in time, and put forward improvement measures to guide them how to make the overall work reach the norms and standards. I took every opportunity to help them until the end of this semester.
In routine work, the eight-character policy of "service, standardization, high efficiency and first-class" is the guiding principle of school leaders for the work of the General Affairs Department; My canteen organizes all staff to study the principles and policies of the school seriously, and how to translate the advanced ideas of school leaders into practical work, so that our work can truly reach the school teaching management system, serve the teachers and students of the school, serve the society, and play a good comprehensive benefit; After the weekly regular meeting, the employees' ideology is formed. Our job is to engage in education, which should not only reflect service, but also reflect education. We should not only work actively, but also work hard; After half a semester's work, the spirit and work style of the canteen staff are clearly displayed, which makes the overall work progress effectively. From the beginning of every week, insist on holding an early meeting, timely solve and deal with the places where employees fail to meet the standards, evaluate yesterday's comprehensive work, arrange new work today, and assess and evaluate the daily work of employees, so that their work is clear in a short time; Make employees constantly improve and improve in their work; Every Friday at noon, the regular meeting evaluates the overall work of the canteen and arranges the work for next week, and evaluates the work of employees this week, helping employees to improve their work ideas, professional knowledge, skills and service attitude. Self-evaluation of canteen work 4
For a long time, the canteen work in our school has been adhering to the principles of "public welfare", "service" and "safety", paying attention to peacetime and details, and playing an important role in "running a school that people are satisfied with". In order to further improve the construction and management level of canteens in our school and ensure the health of teachers and students, our school is based on the spirit of documents such as Opinions on Financial Management of Dining Rooms in Primary and Secondary Schools for Nine-year Compulsory Education by Hubei Provincial Education Department, Opinions on Financial Management of School Dining Rooms by Shiyan Education Bureau, and laws and regulations such as Food Hygiene Law and School Hygiene Work Regulations. Now, based on the actual situation of our school, we have carried out a comprehensive and serious self-inspection on the work of the school canteen. Now, the report on the work evaluation situation is as follows:
1. Leaders attach importance to careful deployment
At the beginning of each semester, the school will hold a canteen work meeting to clarify the responsibilities and specific division of labor, and set up a leading group headed by the principal to coordinate all the work, make plans and clarify the responsibilities for each specific work. Let the logistics department be responsible for the concrete implementation of the overall work of the canteen. All management links, such as personnel, transfer, equipment, procurement, storage, processing and sale, have been refined and implemented, and special meetings on canteen work have been held regularly to learn superior documents, study various stages and implement measures. School-level leaders take turns to patrol the student canteen every day, so as to solve problems at any time, give timely guidance and make immediate improvements.
2. Ensuring effective hygiene supervision
Food safety and hygiene work is the most important work in the canteen. In order to ensure that no food poisoning occurs, the following measures are mainly taken:
1. The canteen can strictly implement the National Food Hygiene Law, have various hygiene and safety systems and measures, and have emergency measures for inspections, records and outstanding incidents. The staff can consciously take up their posts as required, and operate other hygiene measures and regulations can be implemented.
2. Do a good job in purchasing acceptance. The processing should be cooked, cooked thoroughly, the food should be kept, and the food should be strictly controlled.
3. After each meal, all tableware and utensils are sterilized by high-temperature steam, which is healthy and hygienic.
4. Establish all kinds of safety and health systems, and import and export bidding, inspection, acceptance, registration and signature systems.
5. Establish a mass supervision mechanism to ensure food safety and hygiene, and set up a canteen management committee composed of school trade union cadres, teachers' representatives and students' representatives, and hold regular meetings to supervise, focusing on charging standards, cost and profit control, food quality and expenditure structure to exercise functions such as supervision and inspection of canteens.
Third, ensure people-oriented meals
In order to safeguard the legitimate interests and physical and mental health of teachers and students, our school adheres to the principle of "public welfare" and conducts separate accounting of canteen costs according to the requirements of "non-profit", so as to ensure the daily operation of the canteen and balance the funds, and reasonably determine the price of meals.
1. According to the requirements of the school, the Logistics Department will regularly or irregularly organize personnel to inspect and assess the canteen work, focusing on the price, quality and quantity of food and dishes in the assessment.
2. Due to the rising food prices, the school adopts partial subsidies to ensure that students will not be affected by the rising food prices.
3. Ensure the quantity and quality of meals, strive to achieve a reasonable mix of meat and vegetables, and have a variety of varieties to meet the needs of students' healthy growth.
4. The dining price shall be capped to ensure that the balance or loss at the end of the term is controlled within 4% of the semester turnover.
Fourth, teachers and students * * * build a polite canteen
1. Fully mobilize students' initiative, and make contact with students into a system. Regularly and irregularly hold discussions with student management committees and student representatives, communicate and listen to opinions, and make feedback, measures and improvements.
2. Provide "caring and nutritious meals" for students with financial difficulties in their families, and solve their worries and help them study with peace of mind.
3. Every day, the school arranges teachers to lead the team voluntarily, manages meals and urges students to eat politely, and regularly selects "dining courtesy classes".
4. The staff in the canteen exercise every year.