The work summary is the most common and much-used year-end summary, half-year summary and quarterly summary. The following is my compilation of the work summary of the canteen, I hope it will be helpful to you!
Cafeteria work summary (a)
Light time flies, time passes easily, in the blink of an eye a new semester is coming immediately, in this year, under the leadership of the school leadership, in the close cooperation of all workers, in line with the "for the service of the students, for the students to share their worries". The purpose of the completion of due diligence, this semester in order to further do a good job of student catering work, the maintenance of students' interests, it is necessary to reflect on the past work:
A review of the past work
1, the development and refinement of the various management systems. Such as: various types of personnel job duties system, service personnel code of conduct, service commitment and other systems, respectively, food hygiene, environmental hygiene, personal hygiene of cooks, raw material purchases, acceptance, storage, processing, sale, tableware disinfection to put forward clear requirements to achieve a clear responsibility, management system is complete, interlinked, layer by layer, the process is reasonable, the operation of the norms.
2, strengthen education and training, improve the quality of staff. Lead the staff to other schools to visit and learn from the advanced management experience of brother schools. In addition, the selection of relevant professionals to participate in the city's food purchasing license professional knowledge training, fire safety knowledge training, food poisoning prevention professional knowledge training. And hire the epidemic prevention station and other professional teachers on the restaurant staff for food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge training, aimed at improving the overall quality of each employee to better serve the students.
3, strengthened the hardware construction, to eliminate accidents. The use of winter and summer vacation on the kitchen to varying degrees of remodeling, add some hardware equipment and appliances, arrive at a reasonable layout, ventilation and lighting, steam and fume emissions good. The establishment of a leading group of production safety, the development of the "three prevention" plan, the installation of emergency lights in the safety channel, fire equipment, fire prevention inspections every day administrator, into the cafeteria has a reminder of "cafeteria heavy, no one is allowed to enter the". In the operation room, there is a warning message "pay attention to safety, careful operation", and the canteen supplies materials under the supervision of a person. In addition to procurement and disinfection, health priorities and difficult work for the cooking staff physical examination, raw and cooked separately, no four pests, three meals clean, cold meat "five special" and so on, for these jobs, the idea of a high degree of attention, and go all out to take measures one by one, to eliminate all kinds of safety hazards in the production, to ensure that the safety of the operation and food hygiene and safety.
4, adhere to the quality of service, and constantly expand the concept of service. Meals to do people-oriented, to create a comfortable dining environment for students, to ensure that students three meals a day in the process of food supply, and constantly expand the business philosophy and service concept.
(1), the establishment of the "snacks a day a meal", the introduction of dozens of famous flavor snacks, increase the variety of colors, attracting many students to go to dinner.
(2), in the hall to open 24-hour duty window, to ensure that students can always eat hot rice, hot dishes, hot soup.
(3), try to control costs, reduce the price of food, and effectively benefit students, the kitchen every day for students to supply rice, to ensure that students really eat clean and hygienic meals.
(4), the opening of a quality service monitoring desk, set up a hotline for food service, at any time to solve the problems reflected by the students.
(5), brought to the student aid positions 18, to solve the urgent needs of special hardship students.
5, the cafeteria in the "norms" in the implementation of the work, to take a variety of measures:
(1), on the procurement of raw materials, acceptance, warehousing, warehousing, storage and custody of strict control; do not meet the requirements of the raw materials resolutely refuse to accept.
(2), the strict institutionalized management of health, clear division of labor, clear responsibilities; in the case of staff reduction, but also quality and quantity to complete the daily health work.
(3), this semester, every week for the students to bring herbal tea, every Tuesday and Wednesday dinner sugar water, every meal soup according to the climate season for teachers and students to make, so that teachers and students have a stronger body, can better devote themselves to teaching
(4), in the day-to-day management of the staff, I system plus emotion with self-action to manage, to manage the guidance, in the constant teaching, the staff can be from the work of the self-assigned to the work of the transformation. Assigned work change;
(5), the beginning of the school year due to personnel changes are too large, found that the quality of food has declined, so immediately on the cafeteria staff to make adjustments, the purpose is to more effectively reflect the effect of efficiency, although, at this time the cafeteria has left a number of employees, but we have not been affected by the work as a whole, but the whole staff unity and cooperation, forgetfulness of work, the work of the canteen, although the school leadership as well as the whole school teachers and students recognized. School leaders as well as the whole school teachers and students recognized, but from our goal "to create a first-class canteen" there must be a distance, we must all staff will be in the school under the guidance of the leadership of the advanced concepts, led by the General Affairs Office of the competent leadership, and constantly improve themselves, and constantly improve themselves, as soon as possible and as soon as possible to achieve our goals, for the school to create a first-class school and contribute to our! Strength. As I attach great importance to catering work and unremitting, to my school dietary work hardware construction and software management has laid a good foundation, enhance the safety and health consciousness of all cooking staff and sense of responsibility, constitute a good standardized hygiene habits, so that the overall work of my school canteen dietary significant development and must be achieved, to ensure the stability and development of the school. At the moment for the moment staff staff, workload, I will know the difficulties and create conditions, pay close attention to standardization, standardization, institutionalization, order management, take the initiative to adapt to the requirements of the development of the school, will be my school dietary work to a new starting point to create a new glory.
Second, there are problems
1, to further improve the level of management and business potential, as far as possible not to cause work errors damage to the interests of the cafeteria.
2, to improve financial spending, mainly the implementation of insufficient, the cafeteria borrowing too much, to further rationalize the relationship between the Finance Office and the Office.
3, the cafeteria backbone staff is very lacking, the overall quality is very low.
4, to rationalize the construction of canteen hardware facilities, minimize waste and duplication of construction.
5, to educate all staff to pay attention to saving revenue.
Three, improvement measures
1, to further improve the democratic supervision and management, play the union attentive participation in the supervision and management, serious understanding of the school funding cleanup group inventory views, strengthen effective improvement measures, seriously listen to teachers and students to improve the canteen views.
2, standardize the financial accounts of the cafeteria, strengthen the cost accounting, safeguard the interests of students, continue to implement the three open.
3, strengthen the staff business training, to become skilled, fine business, know how to serve, will educate people good workers.
4, increase cleanliness and hygiene and food hygiene management efforts to achieve safety, health services for teachers and students.
5, improve the construction of canteen hardware facilities, so that the canteen to modernization.
6, play the management cadres of a skill, and encourage employees to use their brains, think more, and work together to do a good job of the cafeteria. The road is long, I will redouble my efforts! In the past year, although there have been some achievements, but there are problems that can not be ignored, let us in the new year, seriously deal with the problems, overcome the difficulties and forge ahead, united, carefully explore, and strive to do a good job of the cafeteria, with new performance for the school to win the glory.
Cafeteria work summary (2)
Time flies, in a haze of near the end of the year, and in the blink of an eye another year has passed. Review of each day in the past, I as a cafeteria staff, y feel the responsibility of the heavy work pressure. Because the quality of the work I do is likely to affect the physical and mental health of all employees. Therefore, in order to build on the strengths and avoid the shortcomings of the future can do a better job, is now a year on the work of the situation is summarized as follows:
First, the work attitude this year, we have been to effectively do a good job of the life of the integrated services as a whole year's goal, adhere to the people-oriented, caring for the lives of workers, cadres and staff to do a good job, do a good job of important aspects of the actual grasp, so that the staff canteen has really become a cadre of workers The company's main goal is to provide the best possible service to the staff and employees.
Personality is that we can according to the actual unit, adhere to the staff of the "life service is no small matter", "do a good job of the reception and staff service is our duty" and other education, so that we recognize the importance of the ideological to do a good job, and thus consciously devote themselves to the work of their own. This has made everyone realize the importance of doing their jobs well, and thus consciously devote themselves to various services. This year, the staff canteen all staff, can do their best to do their own work, by the leadership and staff praise.
Second, the quality of service staff canteen work often deal with cadres and workers, involving some specific issues such as food and drink, is considered to be "not pleasing to the work. In this situation, we do not have to do a lot of work because of self but not recognized and regret, but to do their best to get the services. This year, we have not let down the leadership and the majority of cadres and workers expect, leadership by example, to strengthen all aspects of management, and continue to create good conditions of service for all of us to gradually move towards standardized management and quality service work has laid a good foundation. We grasp the management at the same time, but also in changing the mode of operation, change the attitude of service, improve the quality of service to do a super job. We always adhere to the people-oriented service concept, adopted a variety of services, try to bring convenient conditions for cadres and workers.
Third, the type of meals on the dining side, we did not stay in the cadres and staff can only eat that generalized level, but in strict accordance with the requirements of the higher leadership, in the attitude of service and meal quality to make more efforts. At present, the staff canteen to three meals a day supply, each meal in six varieties of staple food above, side dishes also in more than four, and each meal is equipped with two meat dishes and moderate vegetable soup. In order to do a good job, the staff canteen management, service and cook comrades heart to a thought, strength to a make, wholeheartedly for the cadres and workers to bring satisfaction and quality service. Staff canteen also developed weekly recipes and recipes, to be published, easy to understand everyone to monitor.
Fourth, the state of health, we are responsible for the attitude of heart, seriously improve food safety and hygiene. Life service work of a thousand things, the most fundamental work requirements is to the majority of cadres and workers are responsible for life and health safety. Therefore, we must conscientiously implement the "Food Sanitation Law", the law to strengthen food hygiene management and the life of the management of integrated services as a top priority, included in the important management agenda, and to do the duties to the person, grasp the real, and grasp the results.
Fifth, the coordination of personnel coordination is throughout the work of all aspects of an important task, affairs and services are included in the work of coordinating information. First of all, to coordinate the relationship between the upper and lower levels, on the top to respect and not blindly follow, service and not submissive, not to mention the violation of the principle. Treat the next to be sincere, to love, not to deceive the top and bottom, not to engage in overbearing. Secondly, to coordinate the internal and external relations, external support and cooperation, internal unity. External coordination, the main focus on mutual cooperation, seek common ground, avoid conflict, and create a good environment for law enforcement cooperation. Internal coordination, mainly to coordinate the leadership and cadres, cadres and cadres, oilfield companies and secondary units, the relationship between affiliated enterprises, in respect of business competence based on resolving the knot, narrowing the contradiction, unity and cooperation, to play the overall effectiveness of the coordinated purpose. Third, coordination must be methodical. To seek truth from facts, from a practical point of view. Prevent generalization, see the trees but not the forest. To coordinate issues from the desire for unity, seeking common ground and reserving minor differences. We must strictly observe fairness and not show favoritism to one another, and we must act out of sincerity and fairness. Do not start from personal feelings or local interests, treatment and handling of coordination.
Six, the next step of the work plan first, to further understand the importance of doing a good job of integrated life services and the need. Strengthen the life service work is our company to implement the scientific concept of development, adhere to the people-oriented, care for the cadres and workers life and for cadres and workers to do good things, do practical things important initiatives. Care for cadres and workers living services, in the final analysis, is actually a political issue, the mass point of view. Therefore, we should deepen and improve the ideological understanding, and ideological understanding into concrete action, by all means, to create good conditions, and further to do a good job of staff canteens to facilitate the cadres and workers to eat, for the sustainable development of the company to make their due contribution. Second, we must continue to strengthen the management, and effectively grasp the service grade work. The next step we have to do around a center, highlighting the "two for" policy, to achieve three changes, to reach four satisfaction rate. Around a center, that is, closely around the company's work objectives, to do a good job of life services and the development of the company closely integrated with the overall situation, to stabilize the people's hearts with quality services, to win the hearts of the people with satisfactory services, so as to reach the cohesion and promote the development of the purpose. Highlight the "two for" policy, that is, we should strive to serve the cadres and workers, cadres and workers to do good things, do practical things. Through our efforts, really make the life service work to become the company leadership and cadres and workers trust each other bridge and link. Realize three changes, that is, to realize the mode of thought, management and work style changes, the cadres and workers satisfied as a test of our management work standards, and constantly promote the work on the stage, on the level.
To reach the four satisfaction rate, that is, through our efforts to make the staff canteen service satisfaction rate has increased, to realize the social benefits of life services and economic income to reach a "win-win" practical effect. Of course, this year, although we have made some achievements, but from the higher leadership requirements and the majority of cadres and workers expect there must be distance. Personality is in the company's current rapid development of the new situation, our work pace is not big enough. These, are to be improved in the future. In short, the canteen work is gradually stepping into normalization, formalization, quality, canteen staff are also making efforts to gradually constitute a love, dedication, pragmatism, dedication and cooperation team, *** with the development of the cause of silent dedication.
Cafeteria work summary (3)
Set up a "service education" purpose standardized school cafeteria safety and health management. We Gou Tang elementary school existing 743 people, divided into 16 teaching classes, 45 teachers on duty, the kitchen staff employed 2 people. The number of students in the school breakfast in about 130 people, the number of people in the school lunch in about 400 people. Schools in the education department and the health department under the correct leadership and supervision, firmly establish the "service" purpose, standardize the school cafeteria safety and health management, to protect the teachers and students and staff life needs and physical health, to maintain a normal order of teaching and learning, by the teachers and students and parents praise.
First, people-oriented, firmly establish a sense of service to teachers and students my school cafeteria currently has a full-time and part-time line management personnel, cooks 2 people. Cook recruitment, selection, assessment, induction training, skills competition are strictly in accordance with the procedures fair and open. In order to establish a sense of service, so that teachers and students to the cafeteria to have a sense of home, feel comfortable, comfortable, rest assured.
Second, standardize the school cafeteria safety and health management rules and regulations to system constraints developed a scientific, operational management system. These systems, from the information can be roughly divided into three categories: staff duties, food hygiene and safety management and property management. There are the state formulated, there are the city and county authorities formulated, there are also the canteen management team according to the actual development of our school, such as "canteen safety and health system", "practitioners of health knowledge training system", "canteen staff attendance system", "fire safety system" 、、、、 "purchasing staff duties system", "practitioners of health inspection system", "tableware disinfection duty system",,,. Canteen staff should not only be familiar with these system information, and all behavior should be subject to these systems.
Third, effectively strengthen the cafeteria food hygiene and safety work school cafeteria health and safety work is a matter of life and safety of teachers and students, no matter how important this work to raise to the degree of understanding is not too much. In order to ensure that nothing is wrong, we have carried out an all-round, all-process, all-weather three-dimensional archival management, canteen currently **** printed forms more than 10 schools, in the process of ensuring health and safety, to do a strict "five passes". The first is to strictly buy access. The date of purchase of raw materials, product trademarks, production date, shelf life, health certificates, business licenses, product inspection reports, etc. should be carefully registered, acceptance, by the chief of service. Failure to meet the requirements are firmly not allowed to enter the raw materials warehouse; strictly prohibit the purchase of raw materials, semi-finished products and finished products from units and individuals without health permits; strictly prohibit the purchase of food and raw materials without manufacturers, without production date and shelf life and beyond the shelf life; canteen purchased meat must have animal quarantine certificate. All suppliers to build a file, the goods supplied by the complete certificate, on-site inspection of the supplier's production base. The school also signed a food hygiene and safety responsibilities with the supplier. Raw materials into the warehouse wall away from the ground, finished products and semi-finished products separate, raw and cooked separately, non-stereotypes of food stored in clean containers, and cover and cover to prevent cross-infection.
Secondly, strictly control the production operation. In the process of food processing, in strict accordance with the relevant provisions of the disinfection disinfection, the boil through the boil through. Rough processing room do choose vegetables cut vegetables on the board. The operation room is clean and hygienic, the dining room is neat and bright, and all the doors and windows are installed with sand doors and sand windows. Each shift every day to fill out the cafeteria attendance and cafeteria operation log, production food quality inspection form. There is a learning curve in washing vegetables, what vegetables are washed first and then cut, what vegetables are cut first and then washed, what vegetables are only washed and not soaked, what vegetables are both soaked and washed, what vegetables are soaked in cold water, what vegetables are soaked in hot water, what vegetables are soaked in salted water, and what vegetables are soaked for how long, and we ask our master workers to follow the protocols strictly. Meat and vegetarian food are stored in separate cabinets, cutting boards are separated and processed with separate knives. Do not use sprouted potatoes, four seasonal beans should be boiled in water, soybean milk should be boiled, cold dishes should be warmed through to avoid poisoning. In order to strengthen the duty, the school and the cafeteria each operating room team signed a food hygiene and safety duties.
Third, strict sales of finished products. Cooking food for each meal is moved from the cooking room into the dining room for isolated storage, cooks must again wash their hands before selling food, disinfection, with a good mask. The cafeteria on the overnight food into the freezer, resolutely do not sell moldy food.
Fourth, strict disinfection of tableware. Tableware and crop containers wash, disinfection, we generally use physical disinfection and chemical disinfection of the two methods, the disinfection of items first with boiling water, with clean detergent such as chemical disinfection, and then on the steamer steaming for more than 30 minutes, the large items into the rice pot boiled for more than 30 minutes, both for the physical disinfection. After that, they are put into the disinfection room and disinfection cabinet for cleaning. The above disinfection every day in the morning, in the evening three times, and fill out a detailed disinfection record sheet, disinfection work to the letter. In recent years, the City Health Supervision Bureau each time the school cafeteria randomly check the sanitation of tableware disinfection, the pass rate are in 100%. Fifth, strict personal hygiene of cooks. Require all cafeteria operators to achieve regular physical examination, with a health card on duty. Develop good personal habits, diligent haircut, diligent nail clipping, diligent washing clothes, diligent change of uniforms, to do before going to work to wash their hands, disinfection, wear uniforms at work, wearing a work cap, hanging on the post; selling food when carrying a mask; work to eliminate smoking. Solid canteen health management for the healthy and rapid development of our school to create a good environment, bring a solid logistical support, recognized by the whole school teachers and students, parents rely on and leaders at all levels to affirm.
We will continue to work hard to innovate in the future, more understanding of the higher authorities to supervise and guide, better serve teachers and students, so that the school canteen health management to a new level.
Cafeteria work summary (four)
This semester I work appeared a new challenge in this past time, thanks to the school leadership reuse, thanks to the school cultivation, from the beginning of this semester I embarked on the cafeteria supervisor position, is responsible for the cafeteria to carry out the full range of work and the implementation of the school year, the General Affairs Office of the Department of Food and Beverage the work of the Ministry to continue to adhere to the Lei The principal put forward "service, standardization, efficiency, first-class" principle, clarify the work of thinking, strengthen the implementation of the system of duties and responsibilities of each position, strengthen the infrastructure, strengthen the post training, and advocate creativity in carrying out their work. Continue in accordance with the principal's advanced school philosophy, guide the cafeteria staff to develop a good habit of working hard, thinking hard, adjusting the mindset, accurate positioning, firmly establish the "service, standardization, high efficiency, first-class" service consciousness, and do our best to lift the teachers and students to worry about, and high standards of dietary hygiene, dietary quality, dietary safety, and for the health of teachers and students! Responsible for the school's teaching management system, for the school development services. Since the establishment of our school, has always been to extraordinary leapfrog development, the school cafeteria is responsible for the whole school teachers and students to bring the important task of meal security services. It can be said that the cafeteria logistics management is one of the most closely related to the daily life of teachers and staff departments. Through this half semester work, under the guidance of the director, in all departments of the school leadership, teachers, colleagues, with the help of strong support and I work closely with the director, the canteen of the implementation of the work in practice, with the canteen together with all staff, constantly improve themselves, constantly sum up experience, and constantly improve their own quality, so that the canteen this semester, the overall work of the canteen has been substantially improved to the comprehensive work of the canteen pushed to a new level for the development of the school to bring better logistical services to protect. The development of a better logistical services to bring protection.
From September when I took over the work of the cafeteria has encountered a great challenge, because on September 1, the Rome Campus, senior middle school cafeteria opened, to be transferred from my Everbright canteen more than ten old employees, for various reasons at that time it was very difficult to recruit, Everbright canteen has always been in the lack of people in a state of operation, this semester in the lack of personnel in the condition of the staff, I have strengthened the training of staff on the canteen of the ideology of professional ethics and encouragement of the management of the canteen to take one to one, the old with one, and the old with one, the old with one, the old with one, the old with one. Management has taken a one by one, old with new, skilled with new hands training methods. Let the canteen class leaders in the management of others at the same time to improve their own, their work is not standardized in a timely manner to point out the place, and put forward measures to improve, guide them how to make the overall work to reach the norms and standards, I use every opportunity to help them until the end of the semester to recruit all the staff. In the routine work, all staff direction clear "service, standardization, efficiency, first-class" this eight-point policy is the school leadership of the General Affairs Office of the work of the guidelines; I canteen organization of all staff to seriously study the school guidelines and policies, the school leadership of the advanced concepts of how to transform into practical work, so that our work to really reach the service to the school! School teaching management system, service to the whole school teachers and students, service to the community, play a good comprehensive benefit; through the weekly meeting, so that the staff ideology constitutes, our work is engaged in education, not only to reflect the service, but also to reflect the nurturing; not only to take the initiative to work, but also to work; through the half semester work clearly demonstrated the canteen staff spirit and style of work, so that the total work has been effective progress. From every Monday, adhere to the morning meeting, the staff does not meet the standard place timely solution to deal with, summarize yesterday's comprehensive work, arrange this day new work, the daily work of the staff assessment and evaluation, so that their work in a short period of time to get clear; so that the staff in the work of continuous improvement, continuous progress; every Friday afternoon meeting, the canteen's overall work is summarized and the next week's work is arranged for the staff to this week's work Summarize the work of the staff this week, to help staff from the work of thought, professional knowledge, skills, service attitude can be improved. Cafeteria in the "norms" in the implementation of the work, to take a variety of measures;
1, on the procurement of raw materials, acceptance, warehousing, warehousing, storage and custody of strict control; do not meet the requirements of the raw materials resolutely refuse to accept.
2, strict institutionalized management of health, clear division of labor, clear responsibilities; in the case of staff reduction, but also quality and quantity to complete the daily health work.
3, this semester we bring herbal tea every week for the whole school teachers and students, every Tuesday and Wednesday dinner sugar water, every meal soup according to the climate season for teachers and students to make, so that the teachers and students have a stronger body, can be better committed to teaching
4, in the day-to-day management of the staff, we have a system plus the emotion of self-acting management, management, management, with the guidance of the staff to be taught, the staff can be from the work of the self-assigned to the work of the transformation. Assigned work to change;
5, the beginning of the school year due to personnel changes are too large, found that the quality of food has declined, so immediately on the cafeteria staff to make adjustments, the purpose is to more effectively reflect the effect of efficiency, although, at this time, the cafeteria continuous departure of a number of employees, but we have not been affected by the work as a whole, but the staff unity and cooperation, forgetfulness of work, the cafeteria work, although the school leadership as well as the whole school teachers and students recognized. Leadership and the whole school teachers and students recognized, but from our goal "to create a first-class canteen" there must be a distance, we must all staff will be in the school under the guidance of the leadership of the advanced concepts, in the General Affairs Office under the leadership of the competent leadership, constantly improve themselves, constantly improve themselves, as soon as possible as soon as possible to achieve our goals, for the school to create a first-class school and contribute to our strength.
Summary of the work of the cafeteria (five)
The company's staff cafeteria since its inception in August, I am in the company's leadership and the leadership in charge of the leadership of the correct leadership in the strong support of the departments, solid work, innovation and enterprising, and vigorously maintain the cafeteria preparatory work and the orderly development of the cafeteria to ensure that the cafeteria standardization of the operation of the management of the company from the strengthening of the management, sound mechanisms, stabilization of ideas, improve the management of the cafeteria.
One of the main work
(a), around the overall situation, awareness-raising. Since August, I adhere to a center around the big picture, raise awareness of the premise that is to do a good job in the pig farm staff dietary security work, and constantly adjust the main, side food food dish quality and diet structure, from the ideological correct service attitude, strengthen personal understanding, improve cooking skills, improve the dietary environment, do a good job of dietary hygiene, to ensure the quality of food, to strengthen the management of the cafeteria, to eliminate waste, and strict procurement off a series of work. A series of work, so that the normal work of the pig farm has been carried out in an orderly manner, for the work of the pig farm and the overall situation has been rapidly changing across. In this situation, I work rhythm and the management, life security work can keep up with the rapid development of the farm good situation, while adhering to the people-oriented, care for the staff life, and effectively grasp the canteen does not relax, so that the staff canteen really become a "home for workers" and cadres and employees satisfied with the home. Personality is that I can closely follow the overall situation of the work of the farm, closely linked to the actual unit, adhere to the self-establishment of the "life service is no small matter", "do a good job of all the hospitality and service for the staff is our duty" as a sense of ideological awareness of the importance of doing a good job, and thus consciously committed to the work of their own I have realized the importance of doing my job well, and I have consciously devoted myself to various service tasks. Since August, I have been able to take the work of the pig farm as the overall situation, and do my best to do their own work, well completed the work task.
(2), strengthen management, standardized operation. The staff canteen work often with cadres and staff), strengthen management, standardized operation. Strengthen the management of the work of dealing with some specific issues related to food and drink, is considered to be "out of the work of the people. In this situation, not because I have done a lot of work but not recognized by everyone, but to do their best to get all the services. Since August, we have lived up to the expectations of the company and the leadership of the pig farm and the majority of cadres and staff to set an example, strengthen the management of all aspects, and continue to create good service conditions for everyone, and gradually move towards standardized management and quality service work has laid a good foundation. We grasp the management at the same time, but also in changing the service mode, change the service attitude, improve the quality of service to do a super job. We always adhere to the people-oriented service concept, a variety of service modes, try to bring convenient conditions for cadres and workers, so that everyone in the cafeteria dining as if back to the "home" feeling.
(C), solidarity, quality service. (Staff cafeteria work tasks are fragmented and complicated), solidarity, quality service. Solidarity and collaboration miscellaneous, but every job is closely related to the overall work of the farm and the quality of life of cadres and workers. Therefore, with the support of the competent departments, insist on improving the quality of service in the dietary supply. Is the focus of our work, personality is just established period, the staff canteen manpower is less, the workload is larger. Hot weather, in order not to affect the normal operation of the work, I can strictly obey the leadership arrangements, without preconditions, go all out to do a good job of food security. In order to do a good job in this work, in the service attitude and the quality of food more effort in the canteen management and service with colleagues to think one way, to make efforts to one place, and make every effort to bring quality service for the cadres and workers. The company has been praised by the employees in the field.
(D), good health, clean and tidy. Strengthen the cafeteria health management is the dietary work), good health, clean and tidy. Grasp the health of the important work links, involving the health of each dining staff, as a cooking staff, from the thought, action, attach great importance to do every day to the cafeteria on the ground, windows and doors, operating tables, tables clean, sustained no dust, no grease, no debris, strengthen the work of tableware decontamination, to do every meal must be disinfected, and at the same time to do a good job of personal hygiene, sustained high standards of personal hygiene, to do every meal, every day! Continuously clean the environment, uninterrupted cleaning around the cafeteria, continuous cleaning and dredging of bathrooms and sewage drains, so that there is no odor. Make the cafeteria food environment to reach health standards.
(E), plan procurement, quality assurance. (Main and side food procurement involves dishes), plan procurement, quality assurance.
Planned procurement of quality and taste, but also related to the physical and mental health of the majority of employees, as a cooking staff, in procurement, do have a plan, measures, steps, first in first use, cheap and good quality, do not purchase rotten and spoiled food, do not purchase expired food, do not purchase food that endangers the health of the person, to do the comparison of three, enough pounds and two, so that the staff food standards are not wasted, no loss, no loss! The two-person purchasing system is implemented, and the acceptance work is done to rationalize the cost of food for the employees of the pig farms.
(F), strengthen management, safety precautions. (The cafeteria safety work is also the main link,), strengthen management, safety precautions. Strengthen the management in the protection of supply and service basis, the cafeteria safety is also one of the key points, is a unit of key preventive position, I do as a cooking staff, safety work always in mind, constantly check the power supply using the situation, the use of gas canisters management, the night doors and windows locked, including electrical appliances and power supply is not used to cut off, and do a good job of checking the quality of the food, to prevent food poisoning, to do to guard against, to prevent the risk of safety margin, to do to guard against, to prevent the risk of safety margin, to do to guard against, to guard against, to guard against, to prevent, to guard against. For the pig farm work in an orderly manner and the majority of employees to lay a good foundation for life protection.
(VII), to complete other tasks. On the basis of completing the dietary protection, the pig to complete other tasks. Field preparation period, the use of personal time off, successively in the environmental health management, and pig farm employees together, the health area and the field of weed remediation, continuous work for several days, and the field of stones, bricks, garbage cleanup, complete the fiber optic rerouting, digging and filling, after a period of hard work, so that the field of the living environment has a rapidly changing, new and fresh new landscape. In the work, to do quality and quantity, obedience, service to the overall concept of the pig farm standardized construction for their own responsibility, without complaint, serious about each task, are able to successfully complete the task.