The school chef is responsible for purchasing daily necessities and food raw materials. They often take the initiative to contact warehouse administrators, Chinese chefs and dim sum classes, master their requirements, make good order plans, and prevent waste caused by blind procurement or delayed procurement. Chefs should establish the idea of serving their employees wholeheartedly, pay attention to professional ethics, serve in a civilized way, be kind, take the initiative, be warm, be polite, love their jobs and be serious and responsible. Let the cooked dishes be fragrant, delicious, quantitative and equal. . I sorted out the job responsibilities of the canteen chef for you. Please refer to.

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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, the cook should establish the idea of serving employees wholeheartedly, pay attention to professional ethics, civilized service, kind, enthusiastic, polite, love their jobs, serious and responsible. Let the cooked dishes be fragrant, delicious, quantitative and equal.

3, the cook must hold a health certificate, and must check the body once a year, in accordance with the provisions, can work at 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. The chef should have certain working experience and be keen on cooking. The food should be scientifically matched and the coarse dishes should be carefully cooked to ensure the nutrition and pure taste of the food.

6, the cook should clean the canteen hygiene in time, timely cleaning cookware, canteen catering equipment should be disinfected regularly, tableware disinfection cabinet should be opened regularly, items should be placed neatly and orderly, to ensure good ventilation in the canteen.

7, the cook should properly keep dry fresh food, put an end to moldy food pot, cooked food should be properly kept every 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 bucket, dirt bucket, kitchen waste, dirt should be clean up, if you need to clean up overnight should be sealed.

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. What should the chef do before work? Level three? Turn off the air, power and water sources. 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, it is important to put an end to other people's entry in the canteen work, and the cooks should repel other people who enter the canteen in time.

15, responsible for making recipes for one week and providing details of pre-ordered 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, the work should be planned, and the change of dining staff should be known in time to prevent unnecessary waste caused by blind investment.

Responsibility 2 1. Organize all cooks to study politics and business seriously, establish the idea that canteens serve education, and improve the political and business quality of cooks.

2, do a good job of attendance in the canteen, responsible for checking and supervising the implementation of each position, and do a good job of morning inspection and daily assessment after production, improve the service quality and food quality of the canteen.

3, reasonable arrangement and use of labor, give full play to everyone's labor skills, and constantly improve the canteen post responsibility system.

4, do a good job in canteen hygiene and food hygiene, to prevent food poisoning.

5, strengthen the management of canteen cooking, equipment, rational use, storage and daily maintenance, pay attention to safe operation, improve the utilization rate of cooking equipment.

6, responsible for the whole process of the canteen, arrange production and understand the food processing. Prevent blind blanking and food waste, plug loopholes, reasonably price, and master the cost accounting and profit and loss of the month.

7, coordinate interpersonal relationships, do a good job of unity, care about the canteen staff, do more work that is conducive to mobilizing everyone's enthusiasm, and create a good canteen working environment.

8. Understand the canteen situation, master the rules of canteen work, be good at finding problems in practical work, handle them correctly in time, ensure the smooth progress of canteen work, and report major problems to the General Affairs Office in time.

9, master all kinds of information, constantly introduce advanced scientific management methods and listen to opinions, and constantly improve the canteen work, so as to improve the canteen management level.

10, conscientiously sum up the year-end canteen work, and put forward suggestions and measures to improve the canteen work in the future.

Duty. Responsible for the overall work of the canteen, set an example, work hard, mobilize the enthusiasm of the cooks, and do a good job in the canteen.

Second, hold regular business meetings, praise good people and deeds, establish advanced, and do a good job in canteen safety.

Third, strictly implement the food hygiene system, do a good job in food hygiene, environmental hygiene and personal hygiene in the canteen, check the quality of purchased food every day, handle problems in time when found, and prevent food poisoning accidents. Sweep once a day and sweep once a week.

Four, strictly control the channels of grain purchase, to ensure the quality and safety of food.

Five, pay special attention to the cleaning, disinfection and cleaning of tableware, as well as the purchase and maintenance work, in the case of ensuring hygiene and safety, practice strict economy and reduce expenses.

Six, responsible for the cost accounting of canteen food, to ensure that the price is reasonable, the variety is complete, and the recipes are updated frequently to ensure that teachers and students are full, well-fed and hygienic.

Seven, establish the idea of ownership, education canteen staff to save water and electricity, take good care of public property, and accumulate more funds for the collective.

Eight, urge employees to wear clean work clothes, hats, masks, bibs, and regularly check personal hygiene. Educate employees to establish the idea of serving teachers and students wholeheartedly.

Duty. Carefully check and accept, strictly control, ensure that the purchase channels are legal and the spoiled food is not put into storage, and the bill does not match the goods and does not sign for it.

2. Be responsible for keeping food and articles, preventing rats from biting and insects from eating, and preventing rot.

Three, conscientiously do a good job of food in and out of the account, to ensure that the account is consistent. Those who do not meet the formalities will not receive or send money, and will not lend without approval.

Four, do a good job in the canteen magnetic card, cash storage, timely settlement, cash.

Five, to ensure food safety, do a good job in fire prevention, anti-virus, anti-mildew, anti-theft and other safety work, close the door and lock it at any time, strict warehouse system.

Responsibility. Keep close contact with the market and relevant supply departments, pay attention to the market food and price information, strengthen the plan, strictly control the purchase channels, buy cheap and good food and vegetables, and do everything possible to ensure the lowest price supply in the canteen.

Second, don't buy spoiled, moldy, moth-eaten, expired and other unqualified foods.

Three, conscientiously implement the relevant provisions of the party's work style and clean government, and consciously abide by the acceptance system. If it is found that the purchased grain and vegetables are short in weight and rotten, they should be returned in time to ensure that the accounts are consistent.

Four, cash, checks and invoices, to timely settlement, financial procedures should be complete, documents should be legal, earmarking, it is strictly prohibited to use public funds for consumption.

Responsibility 6 1. Establish the idea of serving teachers and students wholeheartedly.

Two, the sales price tag, daily food, food materials should be recorded. Make the rice hot and the food delicious. Make the cost accounting balance, with slight savings.

Iii. strictly implement the relevant regulations on hygiene, food, tableware, environment and individuals in the canteen? Four hygiene? . The food should be clean, the tableware should be washed clean, the tableware should be disinfected and neatly stacked, the steaming place should be kept clean, the staple food warehouse should be cleaned frequently to prevent food poisoning, and water, electricity, oil and grain should be saved.

Four, obey the command of the company quartermaster, abide by the commuting system, unite with each other, and be responsible for the division of labor.

Fifth, advocate civilized service, and be enthusiastic, patient, sincere, fair and reasonable when selling food.

Six, mount guard has a health certificate, pay attention to personal hygiene, wash your hands frequently, cut your nails frequently, get a haircut frequently, change clothes frequently, and pay attention to personal appearance.

Responsibility 7 1. Strictly implement the food hygiene law and abide by the hygiene management system.

2, according to the standard operating procedures.

3. Before cooking, check the freshness of food raw materials, and do not use rotten, unclean, insect-infested foods and foods prohibited from eating in the Food Sanitation Law.

4. When cooking, the dishes should be cooked and thoroughly cooked according to the situation of the dishes.

5, food hygiene and safety accidents due to work mistakes, shall be investigated for responsibility.

Responsibility 8 1, tidy up gfd, put on light makeup, arrive at work on time, not be late, leave early, obey the leadership and command of the administrator, and finish the task seriously and quickly.

2. Before dinner, carefully clean the tables and chairs and the dining room, set the table in the dining room, and prepare all kinds of supplies to ensure normal use.

3. Stand at the appointed time, smile naturally on your face, and greet the guests with full spirit.

4, dining service, ask and answer, don't know the courtesy to answer the guests, ask first and then answer when necessary, don't neglect the guests or avoid arrogance, impatience and annoyance.

5. Pay attention to all the conditions of the guests and restaurants at any time when dining, so as to achieve better cooperative service and satisfy the guests with high-quality service.

6. Guests should clean the countertop in time when dining, and the empty plates in the soup bowl or other items not used for dining should be removed in time to ensure the cleanliness of the countertop.

7, stick to their posts, shall not leave, shall not appear empty post nobody staring at the platform, platform phenomenon.

8. Before coming off work, check whether the lights, doors and windows in the work area are closed, whether the power supply is cut off, ensure safety, and ask the person in charge to get off work.

9. Establish a good colleague relationship between employees, regardless of personal efforts, regardless of gains and losses, and help each other.

10, actively participate in training, constantly improve service skills, professional quality and ability, form a good atmosphere of learning, helping and catching up, be familiar with service knowledge, and improve service skills and skills.

1 1. Strictly observe the commuting time, and don't be late or leave early. Be sure to ask for leave from the leader if you have something.

12. Abide by the rules and report to the leader in time when problems are found.

13. During working hours, drinking alcohol or other behaviors that seriously affect the performance of personal duties are strictly prohibited.

Responsibility 9 1, earnestly run the canteen, strengthen food management, improve canteen and food hygiene, improve financial management system, do a good job in warehouse storage, publish accounts regularly, and put an end to corruption and waste.

2 procurement should be strictly in accordance with the recommendation of the Municipal Commercial Committee, and the business units with valid licenses should purchase food and raw materials. Intensive bidding with consistent evidence and quality? Purchasing should be planned and carefully calculated, variety should be increased, food must be fresh, and an acceptance system should be established.

3, the staff must hold? Health certificate? You can only take office. Strive to make the cauldron dishes cooked in small pots into dishes suitable for the tastes of the masses, and strive to be full of color, flavor, variety, low price and good quality.

4. Be sure to identify the quality of the food before cooking, properly handle the overnight dishes and cook them thoroughly.

5, the main food weight should be basically accurate, should be measured regularly, the payment of food price accounting should be basically correct, in case of special circumstances to explain to teachers and students in advance.

6. Eat on time, treat teachers and students equally, be patient, kind and enthusiastic, come first and buy first, regardless of the head, be as convenient as possible, oppose specialization, be selfless, be people-oriented, eat more, and don't go through the back door.

7. Do a good job of cleaning and hygiene. Raw and cooked dishes and utensils must be distinguished. What should be the initial processing? 333? System. Tableware should be washed, cleaned and disinfected.

8. Drinkers should wear work clothes, working caps and masks when working. The canteen should be cleaned every day and once a week.

9. establish? Employee health morning check-up system? And then what? School canteen daily inspection system, school canteen cleaning and disinfection acceptance system after a long holiday? And make records.

10, the canteen staff are trained and assessed on hygiene knowledge in the canteen on a regular basis every semester.

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