In the era of continuous progress, there are more and more occasions that need job responsibilities. Job responsibilities refer to the content of the specific work of workers, their responsibilities, reaching the standards required by superiors and completing the tasks assigned by superiors. So what kind of job responsibilities are effective? The following is my collection of canteen job responsibilities (selected 10), hoping to help everyone.
Dining room job responsibilities 1 1, responsible for kitchen management, earnestly perform job responsibilities, and abide by various rules and regulations.
2. Strictly implement the food hygiene law, do a good job in diet, indoor and outdoor environmental sanitation and personal hygiene, and organize regular inspection and appraisal to ensure the safety and reliability of health quality.
3, in strict accordance with the recipe operation, master the quantity, quality and variety rotation of staple food. Ensure that the variety of meals is complete and diverse.
4, master the cost accounting of three meals a day, check every link in the production, put an end to the waste of raw materials.
5, improve safety awareness, strengthen the management of water, electricity, coal, gas, fuel, do a good job in safety inspection, eliminate unsafe hidden dangers.
6. Visit the employees regularly, solicit their suggestions and requirements for food, and report the information to the director in time.
7, responsible for the quality inspection of kitchen staff operation, illegal operation and unqualified finished products and semi-finished products should be corrected in time, organize and coordinate the division of labor during daily meals, and organize meals and finishing work.
8. Strictly implement the weekly food plan, carefully grasp the dosage of main and non-staple foods, strengthen scientific management, and do a good job in cost accounting for each meal and daily.
9, strengthen business technology learning, and constantly improve work awareness and business skills.
10, complete other tasks assigned by leaders.
Job Responsibility 2 of canteen (1) is responsible for purchasing canteen ingredients, ensuring their freshness and quality, encouraging economy, putting an end to waste, and reasonably controlling food costs.
(2) Do a good job in the registration and acceptance of food procurement every day, be selfless, ensure the quantity and quality of food, and check with the canteen administrator every day.
(3) Be responsible for the preparation of breakfast, lunch and dinner, strictly implement the food hygiene law, ensure food hygiene, do not process moldy and deteriorated food, and put an end to food poisoning. Ensure that employees eat on time and provide good meals to employees.
(4) Plan the materials, carefully work, improve the cooking technology and production methods, so as to achieve good color, smell and taste.
(5) When the ingredients and gas are insufficient, they should report to the canteen administrator for purchase in time.
(6) Be responsible for disinfection of tableware once a day.
(7) Be responsible for the hygiene and personal hygiene of the canteen, ensure that there is no sanitary corner, and ensure that the food is stored neatly and the cookers are placed in an orderly manner.
(8) Take good care of public property such as cooking utensils and appliances in the canteen, and report the damage to public property in time.
(9) Operate according to regulations, pay attention to safety, and prevent work-related injuries and fire accidents.
(10) Responsible for cleaning the public canteen area.
(1 1) If you can't eat on time on business trip, you must report to the canteen manager or chef in time and take good care of the food.
(12) Don't leave your post casually. If you have something to ask for leave, your salary will be deducted according to relevant regulations. You must inform the canteen manager of your vacation to facilitate your arrangement.
(13) Finally, when you leave the kitchen, check whether the gas, water, electricity and doors are closed in time, and operate safely to prevent waste.
The responsibilities of the canteen 3 1. Formulate and improve the management system of the canteen, and seriously implement it.
2, responsible for supervising the canteen food procurement and verification.
3, implement the food hygiene laws and regulations, organize regular physical examination and health certificate of cooking personnel, to prevent infectious diseases and food poisoning.
4. Organize the food management committee regularly, listen to the opinions of teachers and students, and improve the quality of food. Monitor health status, food price and service attitude.
5, manage the canteen fixed assets, take good care of cooking equipment.
6. Be responsible for the sales and recharging of meal cards, and check and urge students to eat with cards.
7. Be responsible for the monthly settlement of business expenses with each catering booth.
8, urge the cleaners to do a good job in the canteen public health.
9, complete other work assigned by the leadership.
Duties of canteen 4 1, strictly abide by the rules and regulations of forest farm.
2, study hard, strict management, fully mobilize the enthusiasm of canteen staff, and constantly improve the quality of canteen food and service reception level.
3, responsible for the cost accounting of dining in the canteen, reduce the cost of dining and improve the quality of food; In-depth research, increase the variety of colors, warm and thoughtful service.
4, establish and improve the canteen internal post responsibility system, the responsibility to the people.
5. Do a good job in food safety, do a good job in the management of food, environment and employees' clothing hygiene in the canteen, implement the Food Hygiene Law, and disinfect tableware every meal to prevent epidemic diseases and food poisoning incidents.
6, study diet, and constantly improve cooking.
7. Pay special attention to the safety, fire prevention, anti-theft and anti-virus work of the canteen, and regularly check the operation of electricity, fire, gas and mechanical equipment. The user of electrical equipment is the first responsible person. When hidden dangers of accidents are found, measures should be taken in time to rectify and eliminate all kinds of hidden dangers of accidents.
8, canteen temporary employment should be strictly managed, in principle, do not hire temporary workers, must be used, need to be submitted for approval, the use of temporary workers should be strictly controlled, strengthen management.
9, strictly abide by the financial system and financial discipline, do a good job of settlement. Before purchasing, all purchases are planned for approval, accounting and reimbursement according to the facts, and resolutely put an end to jobbery. Approve and reimburse the meal expenses of the previous week every Monday, and go through the examination and approval procedures.
10, strengthen the management of canteen items, establish a physical ledger, and register the increase or decrease. Manage the accounts of long-term consumption of food and drinks, check with the cooks in time, ensure that the accounts are in line with the facts, ensure that the goods and food are in good supply, have no corrosion, and avoid loss, damage and waste.
1 1. Accept the temporary tasks of the unit leaders and participate in various activities organized by the forest farm.
Responsibilities of the canteen 5 The accountant of the canteen should actively cooperate with and assist the canteen administrator. Specific responsibilities include:
1. Strengthen the management of fixed-point procurement, and purchase by asking for vouchers (asking for valid business licenses issued by the industrial and commercial departments of suppliers and valid copies of health permits issued by health supervision departments, as well as food quarantine certificates or certificates), and establish and improve procurement ledgers according to specifications to prevent false accounts and abuse of accounts.
2, monthly cost accounting, strictly control the profit ratio. Cost accounting is published every semester. Using computer-aided management, students avoid cash operations when buying meals.
3. Check whether the purchased food has a certificate of conformity or quarantine certificate. Corrupt, moldy, moth-eaten, poisonous, harmful, adulterated and deteriorated food shall not enter the school canteen.
The responsibility of the canteen. Responsible for the receipt and payment of canteen tickets and current accounts, as well as the deposit and withdrawal and transfer of canteen cash.
Second, pay for sporadic purchases and pay related expenses for reimbursement.
Third, do a good job in the handling, sales and recharge of electronic rice cards in teachers and students' schools.
Four, to assist the company quartermaster, accountant, team leader to do a good job in canteen management.
Five, stick to their posts, obey the arrangement, complete the assault work temporarily arranged by the General Affairs Department.
The responsibility of the canteen. Go to work on time, don't be late, don't leave early, don't miss work, and ask for leave. Ensure that meals can be eaten on time under any circumstances.
Second, make efforts to make good meals, increase the variety of meals, and make the meals be sweet, salty, dry, wet, meat and vegetarian, so that students can eat well and ensure healthy growth.
Three, to ensure the clean environment inside and outside the canteen, so that all kinds of food containers are clean, stoves are free of oil pollution, cookware is clean, stored in an orderly manner, and knives and plates are cooked separately. Endogenous and cooked food are stored separately in the refrigerator. Prevent food from deteriorating and food poisoning. Disinfect cookware and food regularly, and let students disinfect tableware once every meal. The canteen staff should wear work clothes and work caps when working, and the work clothes should be kept clean and tidy.
Four, take good care of all the machinery and cooking utensils in the canteen, regularly maintain the mechanical cooking utensils, and strictly manage the raw materials such as noodles, vegetables and oil in the canteen.
Five, canteen staff should maintain good personal hygiene, no long nails, no nail polish. People with long hair should put their hair in their work caps when they work.
Sixth, correct service attitude, warm and thoughtful service, and educate people through service.
The responsibility of the canteen. In order to prevent food poisoning or other food-borne diseases in schools and ensure the health of teachers and students, this system is formulated in accordance with the Food Safety Law and the School Hygiene Regulations.
Two, the school implements the principal responsibility system, equipped with full-time (part-time) food hygiene management personnel.
Three, the canteen must obtain a health permit issued by the administrative department of health, to actively cooperate with and take the initiative to accept the health supervision of the health administrative department at the county level.
Four, the school canteen to establish health management rules and regulations and post responsibility system, and accept the supervision of all teachers and students.
Five, the canteen to establish strict safety measures, it is forbidden for non canteen staff to enter the school canteen food processing operation room and food raw material storage room, to prevent the occurrence of poisoning incidents, to ensure the health and safety of teachers and students dining.
Six, schools should strengthen food hygiene education for students, scientific guidance, discourage students from buying lunch boxes and food sold by unlicensed vendors, and don't eat suspicious food of unknown origin.
Seven, consciously accept the education departments at all levels of school food hygiene administration, food hygiene and safety management into the school's important agenda.
Eight, the development of canteen managers and employees training plan, and under the guidance of the administrative department of health, organize regular training of canteen managers and employees in food hygiene knowledge, professional ethics and legal education.
Nine, in accordance with the relevant provisions of the "Food Safety Law", strengthen the hygiene supervision of canteens and students' collective dining, focusing on the supervision and guidance of important links that are easy to cause food poisoning or other food-borne diseases in the procurement, storage, processing and sales of canteens.
X the school shall establish an emergency mechanism for emergencies such as food poisoning or food-borne diseases. After the occurrence of food poisoning or suspected food poisoning accident, the measures in the emergency plan shall be implemented.
Eleven, the school should establish and improve the reporting system of food poisoning or other food-borne diseases, food poisoning or suspected food poisoning accidents in a timely manner to the education and health administrative departments.
Twelve, the establishment of school food hygiene accountability system. Those responsible for food poisoning or other food-borne diseases due to violation of regulations, dereliction of duty and neglect of management, as well as those responsible for concealing the truth after causing food poisoning or other food-borne diseases, shall be dealt with severely in accordance with relevant regulations; In violation of the provisions of the major food poisoning incidents, especially if the circumstances are serious, should be investigated for legal responsibility according to law.
The responsibilities of the canteen 9 1. The monitor should be responsible for the overall management of the canteen and handle the daily affairs of the canteen under the leadership of the general affairs department.
2. According to the nutritional needs of teachers and students and cooking principles, preside over the formulation of weekly recipes and recipes, strictly check all production links, prevent raw materials from rotting and deteriorating, practice strict economy and put an end to waste. Do a good job in cost accounting and nutritional analysis, plan the variety and quantity of main and non-staple foods in each meal in the canteen, make a purchasing plan, and check and deal with temporary problems in time.
3. Unite the whole class, work hard, keep learning, innovate and adjust to improve food quality, and complete other tasks.
4. In accordance with the food safety law, the post responsibility system for health work shall be implemented, and the personnel, materials and quality shall be assigned, and the division of labor shall be responsible for ensuring food hygiene, personal hygiene and indoor environmental hygiene, preventing food poisoning and ensuring safe production.
5. Be responsible for supervising and maintaining the quality and quantity acceptance of purchased raw materials. The required materials must be posted in the journal on the same day, and the journal and invoice must be signed after a comprehensive review of the journal on the same day.
6. Support and assist accountants, cashiers and custodians in daily and monthly closing, and cooperate with accounting management window machines.
7. Strictly manage all public property in the canteen. If it is damaged or lost without reason, it is necessary to find out the reason and organize compensation.
8. Be responsible for the attendance and management of the whole class. Be disciplined and treat others equally. Arrange the labor force reasonably and establish a reasonable work order according to the individual's work situation. In the event of a major accident, the responsibility will be investigated.
Duties of the canteen 10 1. Chefs must strictly abide by all the rules and regulations of the company. Go to work on time, stick to your post, obey the organizational arrangement, ask for leave if you have something, and don't leave your post without permission.
2. Chefs should establish the idea of serving employees wholeheartedly, pay attention to professional ethics, be civilized in service, have a kind attitude, be proactive and enthusiastic, be polite to others, love their jobs and be serious and responsible. Let the cooked dishes be fragrant, delicious, quantitative and equal.
The chef must hold a health certificate and have a physical examination once a year. Only when he meets the requirements can he take up his post.
Chefs must pay attention to personal hygiene, wash their hands, wash their hair, cut their nails, change their work clothes frequently, and wear work clothes at work.
5. A chef should have certain working experience and be keen on cooking. Food should be scientifically matched, and coarse dishes should be carefully cooked to ensure the nutrition and pure taste of food.
6. The cook should clean the canteen and the cooker in time. The dining equipment in the canteen should be disinfected regularly, the tableware disinfection cabinet should be opened regularly, and the items should be placed neatly and orderly to ensure good ventilation in the canteen.
7. Cooks should properly keep dry and fresh food, put an end to moldy and spoiled food, and properly keep cooked meals for each meal. Ensure the food safety of diners and prevent food poisoning accidents.
8. Raw and cooked foods should be stored separately and covered with nets. Tools for making raw and cooked food should be separated, and special attention should be paid to the production and storage management of cold dishes. Put an end to food mixing and prevent cross-infection.
9. The kitchen should be equipped with kitchen waste barrels and dirt barrels, which should be cleaned up in a few days. If it needs to be taken out overnight, it should be sealed and isolated.
10. Cleaning appliances should be stored centrally, and cleaning agents and pesticides should be placed separately to prevent poisoning accidents.
1 1. Cooks must operate in accordance with safety regulations when using electricity, gas and water to prevent safety accidents.
12. The cooks should ensure that the food is served on time, treat the food equally, never be kind to relatives and friends, and put an end to the outflow of food and materials in the canteen. Once found, they will be punished as thieves.
13. The chef should go through "three customs" before leaving work, that is, turn off the gas source, power source and water source. You must close the window and lock the door before you leave work. Open the doors and windows in time for ventilation after work to prevent safety accidents caused by liquefied gas leakage.
14. The canteen is very important. To prevent others from entering, the cook should repel others who enter the canteen in time.
15. Responsible for making recipes for one week and providing the details of the scheduled food. After the recipe is confirmed, it shall not be changed in principle. If it is really necessary to change, it shall obtain the consent of the Grain Management Committee.
16. Chefs should constantly improve their cooking skills and gradually improve their skills to meet the needs of diners.
17. Work should be planned, and the change of dining staff should be grasped at any time to prevent unnecessary waste caused by blind investment.
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