Summary of canteen work (1)
Time flies, time flies, and the new semester is coming in a blink of an eye. This year, under the leadership of the school leaders and with the close cooperation of all the staff, in line with the purpose of "serving students and sharing their worries", it is necessary to reflect on the past work in order to further improve the student catering work this semester and safeguard the vital interests of students:
I. Review of past work
1. Formulated and improved various management systems. . For example, the post responsibility system for all kinds of personnel, the code of conduct for service personnel, and the service commitment system put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc., so as to ensure clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.
2, strengthen education and training, improve the quality of workers. Lead employees to visit and study in other schools and learn the advanced management experience of brother schools. In addition, relevant professionals are selected to participate in professional knowledge training such as food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the comprehensive quality of each employee and better serve the students.
3. Hardware construction has been strengthened to prevent accidents. During the winter and summer vacations, the kitchen was transformed to varying degrees, and some hardware equipment and utensils were added. Reasonable layout, good ventilation and lighting, good steam and oil smoke emission. A leading group for production safety was established and a "three-prevention" plan was formulated. Emergency lights are installed in the safe passage, and fire-fighting equipment is kept by special personnel. The administrator checks the fire every day, and when entering the canteen, there is a prompt that "the canteen is important, no idle people are allowed to enter". There is a warning of "Pay attention to safety and operate carefully" in the operation room, and the materials supplied by the canteen are supervised by a special person. In addition to purchasing and disinfection, the key and difficult points of hygiene are chef's physical examination, separation of raw and cooked food, no four pests, clean food and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically, go all out and take measures item by item to eliminate all kinds of safety hazards in production and ensure business safety and food hygiene safety.
4. Adhere to quality service and constantly expand the service concept. People-oriented diet creates a comfortable dining environment for students, and constantly expands the management concept and service concept in the process of ensuring the supply of three meals a day for students.
(1), established "Snacks One Meal a Day", introduced dozens of snacks, increased the variety of colors, and attracted many students to eat.
(2) Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.
(3) Do everything possible to control costs, reduce food prices, and effectively benefit students. The kitchen provides porridge for students every day to ensure that students can really eat clean and hygienic meals.
(4) Set up quality service supervision desk and catering service hotline to solve students' problems at any time.
(5) Bring 18 student aid posts to solve the urgent needs of poor students.
5, canteen in the implementation of the "standard", took many measures:
(1), strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements.
(2) Strict institutionalized health management with clear division of labor and clear responsibilities; In the case of reduced personnel, the daily health work is completed with good quality and quantity.
(3) Bring herbal tea to students every week this semester, and supply sugar water every Tuesday and Wednesday. Each soup is made for teachers and students according to the climate and season, so that teachers and students can have stronger bodies and participate in teaching better.
(4) In the daily management of employees, our system adds emotion to manage by self-action and guidance. Under the constant teaching, employees can change from assigned work to self-assigned work;
(5) At the beginning of the semester, due to the great changes in personnel, the quality of food was found to have declined, so all the staff in the canteen were immediately adjusted to reflect the synergy effect more effectively. Although many employees left the canteen one after another at this time, our overall work was not affected, but all the employees, Qi Xin, worked together and forgot their work. Although the canteen work has been recognized by the school leaders and teachers and students, there is still a necessary distance from our goal of "creating a first-class canteen". Under the guidance of the advanced ideas of school leaders and the leadership of the General Affairs Department, all our staff must constantly improve themselves, improve themselves, achieve our goals as soon as possible, and contribute to the establishment of a first-class school for the school. Because I attach great importance to the catering work, I have laid a good foundation for the hardware construction and software management of the catering work in our school, enhanced the safety and health awareness and responsibility awareness of all cooks, formed good standardized hygiene habits, and made great progress and necessary achievements in the overall catering work in our canteen, ensuring the stability and development of our school. At present, in view of the small number of staff and heavy workload, I will make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, actively adapt to the requirements of school development, and push the catering work in our school to a new starting point and create greater glories.
Second, the existing problems
1, further improve the management level and business potential, and try not to cause work mistakes and damage the interests of the canteen.
2, to do a good job in financial expenses, mainly due to insufficient enforcement, canteen borrowing too much, to further rationalize the relationship between the finance office and the office.
3. The backbone personnel in the canteen are very scarce, and the overall quality is very low.
4. The hardware facilities of the canteen should be built reasonably to minimize waste and redundant construction.
5, education workers should pay attention to saving and increasing income.
Third, improvement measures.
1, further improve democratic supervision and management, give full play to the role of trade unions in supervision and management, carefully understand the opinions of the school capital settlement Group, strengthen effective improvement measures, and listen carefully to the opinions of teachers and students on improving the canteen.
2, standardize the financial accounts of the canteen, strengthen cost accounting, safeguard the interests of students, and continue to implement the "three openness".
3. Strengthen employees' business training and become a person with skills, expertise, service and education.
4. Strengthen the management of environmental sanitation and food hygiene, and serve teachers and students safely and healthily.
5, do a good job in the canteen hardware facilities construction, make the canteen to modernization.
6. Give full play to the skills of management cadres, encourage employees to think more and think more ways, and Qi Xin will work together to run the canteen well. There is still a long way to go in Xiu Yuan, and I will redouble my efforts to do it! Over the past year, although some achievements have been made, the existing problems can not be ignored. Let's take the existing problems seriously, overcome difficulties, forge ahead, unite as one, explore carefully, strive to run the canteen well, and win glory for our school with new achievements.
Summary of canteen work (2)
Time flies, it has been the end of recent years, and another year has passed in a blink of an eye. Looking back on every day in the past, as a canteen worker, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, the work in the past year is summarized as follows:
I. Work Attitude Since the beginning of this year, we have made it an annual goal to provide comprehensive services for all kinds of life, adhere to the people-oriented principle, care about employees' lives, do good deeds and do practical things for the broad masses of cadres and employees, and make the canteen truly a place where cadres and employees are satisfied.
Personality means that according to the actual situation of the unit, we can insist on educating employees that "life service is no small matter" and "it is our duty to do all kinds of reception and service for employees", so that everyone can realize the importance of doing their job well ideologically and consciously devote themselves to all kinds of service work. Since the beginning of this year, all employees in the canteen have been able to do their jobs wholeheartedly, which has been well received by leaders and employees.
Second, the quality of service canteen work often deals with cadres and workers, involving some specific issues such as eating and drinking, which is considered to be "thankless work." In this case, we don't regret that although we have done a lot of work, we have not been recognized by everyone, but we have tried our best to do all kinds of services. Since the beginning of this year, we have lived up to the expectations of leaders, cadres and workers. Leaders set an example, strengthen management in all aspects, and constantly create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing business model, changing service attitude and improving service quality. We always adhere to the people-oriented service concept and adopt various service methods to bring convenience to cadres and workers as much as possible.
Third, in terms of dining, we should not stop at the general level of letting cadres and employees only have enough to eat, but work hard on service attitude and food quality in strict accordance with the requirements of superior leaders. At present, the staff canteen provides three meals a day, with more than six kinds of staple food and more than four kinds of non-staple food, with two meat dishes and palatable vegetable soup for each meal. In order to do this work well, the management, service and cooks of the staff canteen are of one mind, and strive to bring satisfactory and high-quality services to the cadres and workers wholeheartedly. The staff canteen has also developed weekly recipes and recipes, which are published for easy understanding and supervision.
Four. Hygiene: in a serious and responsible attitude, do a good job in food safety and hygiene. Life service is complex, and the most fundamental job requirement is to be responsible for the life, health and safety of cadres and workers. Therefore, we must conscientiously implement the Food Hygiene Law, take strengthening food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, earnestly put the responsibility on people, pay close attention to reality and achieve results.
Five, personnel coordination is an important work that runs through all aspects of work, and the affairs and services contain work coordination information. First of all, it is necessary to coordinate the relationship between superiors and subordinates, respect superiors for not blindly following, not giving in to service, and not violating principles. We must be sincere and friendly, and we must not deceive our superiors and delude our subordinates, nor can we deceive our superiors and delude our subordinates. Secondly, we should coordinate internal and external relations, seek support and cooperation from the outside, and seek unity and progress from the inside. External coordination focuses on mutual cooperation, seeking common ground while reserving differences, avoiding conflicts and creating a good environment for law enforcement cooperation. Internal coordination is mainly to coordinate the relationship between leaders and cadres, cadres and cadres, oilfield companies and secondary units, and affiliated enterprises. On the basis of respecting the business authority, we should resolve the crux, narrow the contradiction, unite and cooperate, give full play to the overall efficiency and achieve the purpose of coordination. Third, coordination must pay attention to methods. We should seek truth from facts and proceed from reality. In order to prevent generalizations, trees can't see the forest. We should proceed from the desire of unity to coordinate issues and seek common ground while reserving differences. We must strictly observe justice, be impartial, and be sincere and fair. Don't look at and deal with coordination work from personal feelings or local interests.
Sixth, the next work plan is to further understand the importance and necessity of doing a good job in comprehensive life services. Strengthening life service is an important measure for our company to implement Scientific Outlook on Development, adhere to people-oriented, care about the lives of cadres and workers, and do good deeds and practical things for cadres and workers. Caring for the life service of cadres and workers is actually a political issue and a mass viewpoint. Therefore, we should deepen and improve our ideological understanding, turn our ideological understanding into concrete actions, do everything possible to create good conditions, further run the staff canteen to facilitate the dining of cadres and workers, and make our due contribution to the sustainable development of the company. Second, we must constantly strengthen management and do a good job in improving services. The next step is to focus on one center, highlight the principle of "two actions", realize three changes and achieve four satisfaction rates. Focusing on one center means closely focusing on the company's work objectives, closely combining life service with the company's overall development, stabilizing people's hearts with high-quality services and winning people's hearts with satisfactory services, so as to achieve the purpose of cohesion and promoting development. Highlighting the principle of "two acts" means striving to serve cadres and workers, and doing good deeds and practical things for cadres and workers. Through our efforts, life service has truly become a bridge and link between company leaders and cadres and workers. To realize the three transformations is to realize the transformation of thinking mode, management mode and work style, take the satisfaction of cadres and workers as the standard to test our management work, and constantly push all the work to a higher level.
Achieving four satisfaction rates means that through our efforts, the service satisfaction rate of the staff canteen has been greatly improved, and the social benefits and economic income of life service have reached a "win-win" practical effect. Of course, although some achievements have been made this year, there is still a necessary distance from the requirements of superior leaders and the expectations of cadres and workers. Personality is that under the new situation of rapid development of the company, our work rhythm is not big enough. These all need to be continuously improved in the future. In short, the canteen work is gradually moving towards normalization, standardization and high quality, and the canteen staff are also making continuous efforts to gradually form a team that is dedicated, pragmatic and dedicated, and dedicated to career development.
Summary of canteen work (3)
Establish the purpose of "serving and educating people" and standardize the safety and health management of school canteens. Goutang Primary School has 743 students in 16 classes, 45 in-service teachers and 2 kitchen employees. The number of people in school breakfast is about 130, and the number of people in school lunch is about 400. Under the correct leadership and supervision of the education and health authorities, the school firmly established the purpose of "serving and educating people", standardized the safety and health management of school canteens, guaranteed the living needs and physical health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents.
First, people-oriented, firmly establish the sense of service between teachers and students. At present, there are 1 full-time and part-time managers and 2 cooks in our canteen. The recruitment, selection, assessment, on-the-job training and skill competition of chefs are conducted in strict accordance with the procedures in a fair and open manner. In order to establish the consciousness of service education, teachers and students will feel at home when they go to the canteen, and feel at ease, comfortable and assured.
Second, standardize the rules and regulations of safety and health management in school canteens, and formulate a scientific, operable and institutional management system. These systems can be roughly divided into three categories: employee responsibilities, food hygiene and safety management and property management. It is formulated by the national, city and county authorities and canteen management team according to the actual situation of our school, such as canteen safety and health system, staff health knowledge training system, canteen staff attendance system, fire safety system, post responsibility system for purchasing personnel, employee health inspection system, post responsibility system for tableware disinfection,. Canteen staff should not only be familiar with these systems, but also be bound by them.
Third, strengthen food hygiene and safety in canteens. The health and safety of school canteens is a major event related to the life safety of teachers and students. No matter how important this work is, we cannot emphasize it too much. In order to ensure foolproof, we have carried out all-round, whole-process and all-weather three-dimensional file management. At present, more than 10 schools have printed various forms in the canteen, and in the process of ensuring health and safety, the "five customs" are strictly controlled. The first is to strictly control the purchase and purchase access. The purchase date, product trademark, production date, shelf life, health certificate, business license and product inspection report of raw materials should be carefully registered and accepted, and the steward should check. Those who do not meet the requirements are strictly prohibited from entering the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life, and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, obtain complete certificates of supply, and conduct on-site inspection of supplier production bases. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Separate finished products from semi-finished products, and separate raw and cooked products. Unshaped foods should be stored in clean containers and covered to prevent cross-infection.
Secondly, strictly control the production operation. In the process of food processing, in strict accordance with the relevant provisions, disinfection, thoroughly cooked. In the roughing room, choose vegetables and cut them on the chopping board. The operating room should be clean and sanitary, the canteen should be clean and bright, and all doors and windows should be equipped with salmonella and sand windows. Each team should fill in the canteen attendance and canteen operation log every day, and make a food quality checklist. Washing vegetables is learned. What vegetables should be washed before cutting, what vegetables should be cut before washing, what vegetables should not be soaked, what vegetables should be soaked before washing, what vegetables should be soaked in cold water, what vegetables should be soaked in hot water, what vegetables should be soaked in salt water and how long. We ask the master to operate strictly according to the rules. Vegetarian dishes are stored in separate cabinets, the chopping boards are separated, and the knives are processed. Potatoes do not need to germinate, green beans should be boiled, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents. In order to strengthen the responsibility, the school signed a responsibility letter for food hygiene and safety with the teams in the operating rooms of the canteen.
Third, strictly control the sales of finished products. The cooked food for each meal is moved from the cooking room to the pantry and stored in isolation. Cooks must wash their hands, disinfect and wear masks before selling meals. Overnight food is put in the freezer in the canteen, and moldy food is not sold.
Fourth, strict tableware disinfection. Generally, two methods, physical disinfection and chemical disinfection, are used to clean and disinfect tableware and containers where crops are placed. First, clean the disinfected articles with boiling water, then chemically disinfect them with detergent such as Jiemijing, and then steam them in a steamer for more than 30 minutes. Large items are cooked in a porridge pot for more than 30 minutes, which is not only physical disinfection. Reverse disinfection room, disinfection cabinet, cleaning. Disinfect three times a day in the morning, at noon and at night, fill in the disinfection record form in detail, and implement the disinfection work. In recent years, the Municipal Bureau of Health Supervision has made spot checks on the disinfection and sanitation of tableware in our canteen every time, and the qualified rate is 100%. Fifth, strictly control the personal hygiene of chefs. All canteen operators are required to have regular physical examinations and hold health certificates. Develop good personal habits, frequently cut hair, frequently cut nails, frequently wash clothes, and frequently change work clothes, so as to wash hands, disinfect, wear work clothes, wear work hats, and put on posts before going to work; Wear a mask when selling rice; Don't smoke at work. Solid canteen hygiene management has created a good environment for the healthy and rapid development of the school and brought solid logistical support, which has been recognized by all teachers and students, relied on by parents and affirmed by leaders at all levels.
We will continue to innovate in the future work, better understand the supervision and guidance of higher authorities, better serve teachers and students, and make the health management of school canteens reach a new level.
The canteen work summary (4)
This semester, my work is facing brand-new challenges. In the past period of time, due to the reuse of school leaders and the cultivation of the school, I have been the supervisor of the canteen since this semester, responsible for the overall work of the canteen. This school year, the Food and Beverage Department of the General Affairs Department continued to adhere to the principle of "service, standardization, high efficiency and first-class" put forward by President Lei, clarified the working ideas, strengthened the implementation of post responsibility system, strengthened infrastructure construction, strengthened on-the-job training and advocated creative work. Continue to follow the headmaster's advanced concept of running a school, guide the canteen staff to form a good habit of hard work and diligent thinking, 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, achieve high standards of food hygiene, food quality and food safety, be responsible for the health of teachers and students, and serve the teaching management system and school development. Our school has been developing by leaps and bounds since its establishment, and the school canteen is responsible for bringing food security services to 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. Through 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 worked closely with the director to implement all the work in the canteen, and worked with all the staff in the canteen to constantly improve myself, sum up experience and improve my own quality, so that the overall work in the canteen this semester has been substantially improved and pushed to a new level, which has brought better logistics service guarantee 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 in September 1, more than 0 old employees will be transferred from our everbright canteen. For various reasons, it was difficult to recruit employees at that time. Everbright canteen has been operating in a state of lack of staff. This semester, in the case of shortage of staff, I strengthened the professional ethics training and encouragement for canteen staff, and adopted the "One Belt, One New" training for canteen managers. Let the class leaders in the canteen improve themselves while managing others, point out the irregularities in their work in time, put forward improvement measures, and guide them how to make the overall work reach the norms and standards. I used 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 for school leaders to work in the general affairs department; Our canteen organizes all staff to seriously study the principles and policies of the school, how to translate the advanced ideas of school leaders into practical work, and make our work truly serve the teaching management system of the school, the teachers and students of the school, the society and achieve good comprehensive benefits; Through the weekly meeting, employees' thoughts can be formed. Our job is to engage in education, which should reflect both service and education. We should not only work actively, but also work hard; Through this half-year work, the mental outlook and work style of the canteen staff have been clearly displayed, which has effectively promoted the overall work. Starting from every week, insist on holding an early meeting, solve and deal with the unqualified places of employees in time, sum up yesterday's comprehensive work, arrange new work for this day, assess and evaluate the daily work of employees, and make their work clear in a short time; Make employees constantly improve and make progress in their work; Meeting every Friday afternoon, summarizing the overall work of the canteen and making arrangements for next week's work, summarizing the work of employees this week, and helping employees improve their work ideas, professional knowledge, skills and service attitude. The canteen has taken many measures in implementing the Code.
1, strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements.
2, strict institutionalized health management, clear division of labor and clear responsibilities; In the case of reduced personnel, the daily health work is completed with good quality and quantity.
This semester, we bring herbal tea to all teachers and students every week, and we have sugar water for dinner every Tuesday and Wednesday. Each soup is made for teachers and students according to the climate and season, so that teachers and students can have stronger bodies and participate in teaching better.
4. In the daily management of employees, our system adds emotion, which is managed by self-action and guided by guidance. Under the constant teaching, employees can change from assigned work to self-assigned work;
5. At the beginning of the semester, due to the great changes in personnel, it was found that the quality of food declined, so all the staff in the canteen were adjusted immediately to reflect the synergistic effect more effectively. Although many employees left the canteen one after another at this time, our overall work was not affected, but all the employees, Qi Xin, worked together and made selfless contributions. Although the canteen work has been recognized by the school leaders and teachers and students, there is still a necessary distance from our goal of "creating a first-class canteen". Under the guidance of the advanced ideas of school leaders and the leadership of the General Affairs Department, all our staff must constantly improve themselves, improve themselves, achieve our goals as soon as possible, and contribute to the establishment of a first-class school for the school.
The canteen work summary (5)
Since the establishment of the staff canteen in August, under the correct leadership of the company's leaders and competent leaders, and with the strong support of various departments, I have worked hard, pioneered and innovated, and forged ahead, effectively maintaining the preparation and orderly development of the canteen and ensuring its standardized operation. A lot of work has been done in strengthening management, perfecting mechanism, stabilizing thinking, perfecting system, safety management and completing tasks. Details are as follows:
First, finish the main work.
(a), around the overall situation, raise awareness. Since August, I have adhered to the premise of focusing on the overall situation and raising awareness, that is, doing a good job in food security for pig farm workers, constantly adjusting the quality and diet structure of main and non-staple foods, correcting the service attitude ideologically, strengthening personal understanding, improving cooking skills, improving the food environment, improving food hygiene, ensuring food quality, strengthening canteen management, eliminating waste and strictly controlling procurement, so as to make the normal work of pig farms proceed in an orderly manner. In this situation, my work rhythm, various management and living security work can keep up with the excellent situation of the rapid development of pig farms. At the same time, I adhere to the people-oriented principle, care about the lives of employees, and earnestly do a good job in the canteen, so that the employee canteen can truly become the "home of employees" and the home of cadres and employees. Personality is that I can keep up with the overall situation of pig farm work, closely contact with the reality of my unit, adhere to the self-awareness of "life service is no small matter" and "it is our duty to do a good job in reception services for employees", and realize the importance of doing my job well ideologically, so as to consciously devote myself to various services. Since August, I have been able to focus on the overall situation of pig farm work, go all out to do my own job and complete my work tasks better.
(2) Strengthen management and standardize operation. Staff canteen work often works with cadres to strengthen management and standardize operation. Strengthening the interaction between managers and workers involves some specific problems such as eating and drinking, which is considered as a "thankless job". In this case, I try my best to do all kinds of services, not because I have done a lot of work but I have not been recognized by everyone. Since August, we have lived up to the expectations of the company, pig farm leaders and cadres and workers, set an example, strengthened management in all aspects, and constantly created good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing service methods, changing service attitudes and improving service quality. We always adhere to the people-oriented service concept and adopt various service methods to bring convenience to cadres and workers as much as possible and make everyone feel at home when dining in the canteen.
(3), unity and cooperation, quality service. Staff canteen work tasks scattered and complicated), unity and cooperation, quality service. Unity and cooperation are complicated, but every job is closely related to the overall work of pig farms and the quality of life of cadres and workers. Therefore, with the support of the competent authorities, we should persist in doing a good job in food supply and improve quality services. Is the focus of our work, personality has just been established, the staff canteen staff less, the workload is big. The weather is hot, in order not to affect my normal work, I can strictly obey the arrangement of the leaders, regardless of the conditions, and go all out to do a good job in food security. In order to do this work well, we should make more efforts in service attitude and food quality, share the same ideas with colleagues in canteen management and service, and strive to bring quality services to cadres and workers. Received unanimous praise from on-site employees.
(4) Pay special attention to hygiene and keep it clean. Strengthening the sanitary management of the canteen is food work), paying special attention to hygiene, cleanliness and neatness. Grasping hygiene, an important work link, involves the health status of every diner. As a cook, I attach great importance to the idea and action, so that I can clean the canteen floor, doors and windows, operating table and dining table every day, keep the tableware clean, free from greasy and sundries, strengthen the washing and disinfection of tableware, do a good job in personal hygiene, maintain a high standard of personal hygiene, and keep the environment clean every meal and every day. Make the dining environment of the restaurant meet the hygiene standards.
(5) Plan procurement to ensure quality. Main and non-staple food procurement involves dishes), planned procurement and quality assurance.
The quality and taste of planned procurement are also related to the physical and mental health of employees. As a chef, in purchasing, we should plan, take measures and step by step, use first, be cheap and good, do not purchase rotten food, do not purchase expired food, do not purchase food harmful to human health, shop around, and ensure that the food standards of employees are not wasted, lost or damaged, and implement the double-person purchasing system.
(6) Strengthen management and safety precautions. The canteen safety work is also the main link.) Strengthen management and safety precautions. Strengthening management on the basis of ensuring supply and service, the safety of canteen is also one of the key points, and it is also the key guard post of a unit. As a chef, I always keep in mind the safety work, often check the use of power supply, manage the use of gas tanks, lock doors and windows at night, including cutting off electrical appliances and power supply when not in use, do a good job in food quality inspection, prevent food poisoning before it happens, and lay a good foundation for the orderly development of pig farm work and the living security of employees.
(7) Complete other tasks. On the basis of food security, pigs complete other tasks. During the preparation of the farm, we used our personal rest time to control weeds in the sanitary area and the farm together with the staff of the pig farm. We worked continuously for several days, cleaned up the stones, bricks and garbage in the farm, and completed the optical fiber rerouting and digging and filling work. After a period of hard work, the living environment of the farm has changed with each passing day. In our work, we should follow the concept of quality and quantity, obey and serve the overall situation, take the standardization construction of pig farms as our own responsibility, and take every task seriously, so that we can successfully complete the task.