First, consciously strengthen governance and theoretical study, and constantly improve governance awareness and cultural literacy.

Second, study hard on food nutrition and cooking techniques, constantly adjust the dietary structure, and provide nutritious and delicious meals for cadres and workers.

Three, responsible for food procurement, daily report to the interior administrator of the day's procurement plan, and take the initiative to fill in the purchase order in time, and the food quantity, quality, price summary included in the purchase table, signed by the person in charge on duty acceptance.

Four, responsible for kitchen hygiene, do a good job in personal hygiene, often keep clean, clean, clean, to ensure food hygiene and safety.

5. Responsible for collecting and recording the meal expenses of diners, and issuing relevant bills at the front desk.

Six, love their jobs, unity and cooperation, the overall situation, honesty and self-discipline, hard work.

Seven, obey the arrangement, seriously complete other temporary tasks assigned by the leadership.