食堂管理工作总结
Job of dining room management sums up time to pass really quickly, in boundless and indistinct busy close already year end, before you can say Jack Robinson I take-over the time of the dining room passed one year again. Each days when review the past, I regard a dining room as the administrator, deep those who feel responsibility is great, of actuating pressure heavy. Because of the working quality that I am engaged in, very possible meeting affects the health of body and mind of all worker. So, to foster strengths and circumvent weaknesses, will do the work weller henceforth, the working circumstance that comes with respect to a year now sums up as follows: The first, regarding a dining room as nature is to cannot leave food, the dining room is everybody the indispensable one part in the life, if we left eating thing,be impossible to live go down, regarding the dining room of the unit as this so also is very important. Regard the food that dining room administrator should be more more as consider, consider to make sure the body and mind of every student is healthy. The 2nd, as a collective dining room, food sanitation safety is to matter to each students’ healthy important matter. Above all, we ask before mount guard of staff member of every dining room, want to undertake the check-up before mount guard, unqualified to check-up person not at mount guard. The dining room is the place of student have dinner, also be most sensitive to the disease place, to make all worker can pleasurable be at ease have dinner, as the staff member of the dining room, I am responsible accountability do well the wholesome job of the dining room. Nonsked undertake to the staff member the thought is taught, carry out the requirement that fulfils Food Sanitation Law to wait. Pass study, raise a staff member to serve quality and consciousness mediumly in the job. Cogent the “ of the food sanitation that makes good dining room, tableware is washed, ” of 2 strong, 3 disinfection works, workbench is accomplished along with with along with Qing Dynasty, sweep greatly to the kitchen every week. If discover to there is not the place that reach the designated position to point out instantly in the job, compel correct reach the designated position in time. All staff member can do good own job seriously, clear responsibility, each doing his own job, obedience allocation, within call, the job that assured a worker runs normally. The 3rd, everyday, I have leisure, leave a kitchen perambulatory, acquire communication connection with dining room personnel, to the dining room the place of working respect needs or be not worth, make detailed knowledge, if have not, make good adjusting control in time. Be like wholesome circumstance: Because have dinner number is much, before paragraph personnel of period dining room is errant, make everybody exhaustion of body and mind, fail sometimes quite seasonable, clean sanitation clean thoroughly, of article put not quite orderly also. The state of mind of good to be adjusted in time staff member changes current condition, I give counsel for them personally, visit a kitchen, direct them or cooperate them to work together. Make box of the ceiling, wall, hearth, evaporate look brand-new, the spotless such as the ground, storeroom. The kitchen had change apparently, favorable working environment makes all staff member more pleasurable, enthusiasm is more sufficient; Same, favorable meal environment, also brought to repast personnel cheerful. The 3rd, live food stock with goods is very fundamental also. Need of have dinner of more than 100 people often goes out purchase all sorts of food, be like: The flesh, dish, egg, birds, advocate, non-staple food. Be purchased by I and buyer together, severe the provision ” of wholesome without food of ” of “ quarantine card, “ licence is same do not purchase, deposit time to grow, metamorphism changes of flavour completely close the door on, take strict precautions against food to weigh the happening of poisonous incident, cogent those who assure every worker
is healthy. In me during this the personnel of dining room have dinner and worker are not had produce any alvine path diseases and bromatoxism accident. Food sanitation respect accomplishs the vegetable food that cannot deposit for a long time daily purchase, the food that can deposit for a long time is purchased regularly. The 4th, will one year recieve, size have dinner adds up to more than 10 times. Finished have dinner smoothly to welcome the job, left good impression to leaders of all levels. Ensured at the same time normal repast of the worker. The 4th, the arrangement respect in cookbook: 1, accomplish know fairly well to the dietary habit of most student above all, calculated formulate everyday cookbook, because the person of dining room repast is more, cannot of 100% achieve everybody satisfaction, but the staff that can assure 80% above is satisfactory; 2, the food that the student likes is tasted, below the premise that does not raise cost, can purchase more a bit, the food that uses more expensive dish and prevailing prices is reasonable and tie-in, accomplish same course to taste a month to eat twice at most. Every week also can assure fresh vegetable; 3, reasonable a variety of utility that use dish to taste, do not waste a kind of any dish to taste, when be like the turnip that stew, turnip skin and turnip side are OK make it pickle, chinese cabbage helps everybody do not like to eat, but student of make it pickle likes to eat; Pickle besides cold and dressed with sause, OK still cook again, also be a very good assist meal; Celery leaf is OK cold and dressed with sause, can fry together with red turnip; The dish of employee is tasted abounded, at the same time charge also falls; 4, in managing cost respect: Dining room all the time since it is to insist to put fat and lean lean departure. Fat can use oil refining fried dish already, also can put in dish to be fried together. Come so not only managing the oil of the fried dish, also let employee feel the be bored with that is less than fat. The 5th, repast respect, we did not stay in make a student mere can satiate on the level of the sort of generalization, however strict the requirement according to the leader, make great efforts more on attitude of attending to guests and meal quality. Now, a day of 3 eat supply student dining room, every divide rice, steamed bread suddenly outside, still increased steamed stuffed bun, cake, steamed twisted roll, breakfast still added deep-fried twisted dough sticks, soya-bean milk, hold to every to prepare cole, soup, congee for employee suddenly everyday, insist to ate dumpling on average in January. Everyday cookbook and cookbook, give announce, facilitate accept everybody supervise. The 6th, purchase in what dish tastes and on management: 1, control quits food strictly purchase close, do not purchase the food that easy mildew changes and produces toxin to taste as far as possible, be like: Kidney bean, dawdle; 2, science, reasonably reserve provision, prohibit depositing article of poisonous, harmful article and individual life in food store place. The 7th, strengthen sanitation management, enhance hardship consciousness. Dining room sanitation is the fountainhead of hidden trouble, birthplace. On sanitation management we hold to weekly job regular meeting, accomplish alarm bell to grow cry, enhance hardship consciousness of the worker, clutch hidden trouble as far as possible make in budding condition; we ask each workers must accomplish: (1) notices the individual is wholesome, cut tonsorially, frequently frequently change clothes fingernail, frequently, diligent bathe, do not leave long hair, moustache, serve a meal washs his hands first. (Inside and outside of 2) dining room is executed calm person, calm dot, time, calm requirement. Must accomplish daily sweep, sundry to the rubbish of daily generation, day produces day of Qing Dynasty to be cleaned at any time. Undertake general cleaning on the weekend. (All sorts of 3) tableware, basket cloth, machinery should wash clean down, accomplish wood to see instinctive quality, tie Jianguang, the line is placed after using orderly, unripe ripe appliance parts strictly, must not mix with. (Forbid to smoke when 3) serve a meal, forbid to face
food conversation, cough to wait. Staff member of dining room ensemble can do good own job seriously, clear responsibility, each doing his own job, obedience allocation, within call, made sure dining room job runs normally. The 8th, it is equipment management standard, assure safety. The dining room is the key place of fire control safety. Accordingly, the dining room is liquid gas of every daily expense, oily bright fire made relevant operating rules reach use way. Each equipment installed person specially assigned for a task to be in charge of, can accomplish regular care and maintenance to put an end to all complete hidden trouble. The job henceforth plans: It is the value that wants further recognition to do servive routine of good dining room and necessity. Should deepen again on thought understanding, rise again, know the mind translate into specific action, leave no stone unturned, create good condition, run good worker dining room further, with repast of convenient cadre worker. 2 it is to want ceaseless aggrandizement to manage, the class on dining room servive routine. 3 it is to be in charge of actively, do well seriously food safety and wholesome job. The dining room manages working a multitude of things, the life health that the most fundamental job asks even if wants pair of broad cadre workers is safe and responsible. Accordingly, we must be carried out seriously “ Food Sanitation Law “ , strengthen provision lawfully sanitation management and each life serves administrative job integratedly to regard first class as the important matter, include fundamental management program, accomplish responsibility to arrive person, stress grip fact, stress a result. In the leader direct care and guidance fall, pass dining room faculty diligent the effort of laborious, the normal use efficiency of breed of quality of dining room meal, design and color, wholesome state, equipment has the change of essential sex. Nevertheless, because him level is finite, have the inadequacy that a lot of jobs do, still still put in certain difference, not quite perfectness still to dining room management, this also confirmed I manage the deficiency on the respect in the dining room, I can be in next in the job, increase strength to reach the study of quality to the management of oneself, program good job plans to wait a moment. In the meantime, our dining room contrasts wholesome requirement, still answer to perfect soft hardware construction further, to food purchase, the loss of article tries to control, ensure the worker eats the food that is at ease to valence cheap. I feel job of dining room management is a long-term, meticulous, hard work deeply, do good work seriously, dependably only, ability is protected protect quantity, no risk at all character. Anyhow, dining room job is entering normalization with each passing day, normalization, high grade change, dining room staff member also is trying hard ceaselessly, form the hillock of a love, group that respects course of study, deal with concrete matters relating to work, dedication and collaboration stage by stage, dedicate silently for the development of project enterprise jointly.