Staff Canteen

Management

Management

System

Degree

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Editor

(Draft)

Part One Position Setting and Management Process

Part Two Management System

Financial management system

1. In order to strictly enforce financial disciplines and improve the efficiency of fund use, the following management system is specially formulated:

1. In accordance with the scope of fund use stipulated in national fiscal regulations, the Canteen budget plan, earmarked funds, carry out financial revenue and expenditure activities in a planned manner, be reasonable, legal, and effective, account settlement, accounting, and reimbursement are timely and accurate, and accounting information is complete and standardized.

2. Strengthen the management of extra-budgetary funds: all revenue and expenditure shall be included in the canteen's finances, no private treasury or private deposit of public funds is allowed, no white slips shall be entered into the account, and unified cash receipts shall be used for external collections.

3. Accounting and cashiers are separated, and they are stationed by Jiuzhou Company respectively. Accounts and money are in charge, and financial work is institutionalized and standardized to give full play to accounting and supervision functions.

4. Establish and improve various internal control systems to ensure that financial work effectively serves education and teaching.

5. Establish and improve fixed asset accounts and property custody systems, set up full-time and part-time property custodians, conduct regular inspections, and adjust accounts regularly to ensure that the accounts are consistent with the facts.

2. Money Receipt Custody System

1. The receipt purchase certificate cannot be lent.

2. All receipts for purchasing and using money must be registered and used in the order of numbers.

3. The IOU should be in duplicate and stamped with a void stamp.

4. Used receipts should be classified and stored according to the sequence number and must not be lost. The number of useful copies and the number of invalid copies should be marked in each volume.

3. Special Fund Management System

1. The withdrawal of special funds must be handled in accordance with regulations.

2. The source and purpose of special funds must be recorded in the account.

3. The principle of earmarked funds must be followed when using them, and expansion and retention are not allowed.

4. Special funds must be arranged in an overall manner, used rationally, and maximized effectiveness.

4. Check Management System

1. Cash and transfer checks must be properly kept, and checks and seals must be kept separately.

2. Create a check borrowing book. Borrowed checks must be filled in truthfully according to the items in the borrowing book.

3. The use of checks must be approved by the principal in advance. After approval, go to the accounting office to complete the registration procedures. Do not exceed the limit, otherwise no reimbursement will be made.

4. The validity period of a check is generally one day, and at most it shall not exceed two days. The cancellation procedures must be completed in a timely manner, and the loss of the check must be reported in a timely manner. If financial losses are caused, the recipient shall be held financially responsible. No checks will be loaned or transferred.

5. Cash Management System

1. Strictly abide by the "Cash Management Regulations" and do not exceed the prescribed scope of cash use.

2. Establish and improve cash journals, record cash collection and payment business step by step, and make daily and monthly statements to ensure that the accounts are consistent.

3. The cash received should be recorded in the account in a timely manner and deposited in the bank. Cash payments should not be withdrawn.

4. The daily cash balance shall not exceed the limit approved by the account opening bank, and the safe password must be changed in a timely manner.

5. For profits and losses in cash, please log in to the relevant account first and wait to find out the reasons. It will be processed after approval from the leader.

6. Purchases made with cash should be settled on the same day.

7. Public funds are not allowed to be borrowed or kept privately. Idle notes are not allowed to be deposited into the treasury, and public funds are not allowed to be misappropriated.

6. Accounting Personnel Handover System

1. Accounting personnel must go through handover procedures with their replacements due to job transfer or resignation.

2. Accountants who are transferred or resign due to job transfers must complete the matters to be done before going through the handover procedures. After the handover procedures, if any disciplinary violations or other problems are found in the original accounting business, the original person will be responsible .

3. The transfer personnel must be handed over item by item according to the transfer inventory. Necessary items must be written in written materials. The successor must check and collect them item by item. If there are no errors, the transferor, successor and supervisor shall sign ( Make it in quadruplicate, one copy each for the handover parties and the person supervising the handover, and one copy for archiving.

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4. The replacement accountant must continue to use the original account books handed over and is not allowed to create new accounts to maintain the continuity of accounting records.

Acceptance and storage system

1. All purchased materials shall be inspected, accepted and stored by a dedicated person. Office daily necessities shall be inspected, accepted and stored by the comprehensive management office. Production materials such as food, raw materials and equipment shall be inspected and stored by the general management office. The warehouse keeper is responsible for acceptance and safekeeping.

2. The acceptance personnel should ensure that the documents, items, and accounts of the purchased items are consistent.

3. Acceptance personnel have the right to refuse acceptance of purchased items that are poisonous, harmful, spoiled, stale, moldy, or items that do not meet requirements or procedures.

4. Acceptance personnel are not allowed to cheat or commit fraud.

5. Items entering the warehouse must be strictly registered, and items leaving the warehouse must be signed by the person receiving the goods, so that the daily registration of items must be clear and consistent.

6. The warehouse should be kept clean and hygienic, items should be stacked neatly and orderly, and warehouses should be cleared in a timely manner to prevent items from deteriorating and becoming moldy.

7. Do a good job in preventing theft, fire, rats and moths.

8. The inventory is cleared once at the end of each month, and the inventory materials are weighed uniformly to ensure that the inventory materials are consistent with the accounts.

9. Leftover meals should be kept in a timely manner to prevent spoilage, fly bites, rat bites and theft.

Procurement system

Material procurement process: The purchaser fills out the purchase requisition (purchasing plan) → Approval by the person in charge of the purchasing department → Approval by the manager → Procurement by the logistics distribution center.

Safety and health system

Health inspection system

Staff canteens must strictly implement the relevant provisions of the Food Hygiene Law and improve personal hygiene, food hygiene, and environmental hygiene. .

1. It is strictly prohibited to purchase, accept and process spoiled food.

2. Store raw and cooked food separately.

3. Daily meals and leftovers after get off work must be cleaned and covered at any time.

4. Containers for storing food must be cleaned after use, and those that need to be disinfected must be disinfected and placed neatly.

5. Food that is fried and eaten directly must be covered or put on the shelf and must not be left lying around.

6. After the work is over, the sink, workbench, chopping board, and chopping board must be cleaned.

7. All kinds of mechanical tools should be placed in designated places. After using the mechanical tools, they should be cleaned up in time.

8. Shelves, sales tables, ventilation systems, and cabinets should be cleaned frequently and kept tidy, and the washing pool should be free of scale and moss.

9. The items in the warehouse should be labeled one by one, stacked neatly, and those that can be stamped must be stamped.

10. Keep doors, windows, and glass clean and free of dust, and keep ceilings and walls free of dust and cobwebs.

11. Keep the floor clean, sweep a small amount after each meal, and do a general cleaning once a week.

12. Clean up the residue on the table in time to keep the table clean and free of greasiness.

13. The sewer pipes inside and outside the restaurant should be smooth and cleaned frequently.

14. Pay attention to personal hygiene, frequently cut hair, cut nails, change clothes frequently, wash hands after using the toilet, do not spit, throw away debris, and do not smoke when working. Wear work clothes and hat when working.

15. The freezer should be kept clean and free of mildew and odor.

16. Wash the tableware and cooking utensils and place them neatly. Disinfect before use. The counters and tables should be wiped clean. The mixer should have no sour smell and the meat slicer should be clean and have no odor.

17. Unrelated personnel are not allowed to enter the work area to prevent food poisoning.

18. Dining staff’s bicycles and electric lights must be arranged neatly at designated locations.

19. Staff members should undergo physical examinations once a year to prevent disease transmission and bacterial cross-infection.

20. The canteen, with the manager, security technician, and squad leader as the main responsible persons, must do a good job in the "five preventions" of rat prevention, fly prevention, theft prevention, moisture prevention, and food poisoning prevention.

Anti-rat: Canteen operation rooms, warehouses and other places where food is stored must have airtight iron doors and iron windows so that rats cannot enter.

Anti-fly: Canteen catering rooms, operation rooms, and warehouses must have anti-fly facilities. Once found, they should be sprayed and disinfected immediately.

Anti-theft: All items in the canteen must be stacked and kept in good condition. The custodian should always check the materials. The canteen and warehouse must have iron doors and windows must have iron mesh.

Moisture prevention: The owner of the canteen pays for the food, cooking utensils, and mechanical equipment. The custodian should clean, classify and stack them neatly, and they should be placed on shelves off the ground by partition walls, and the ones that should be covered should be covered.

Prevent food poisoning: Green vegetables should be soaked and scalded in boiling water, meat and oil should be quarantined, the sale of spoiled, odorless and unhygienic food is prohibited, and cooking utensils, utensils and fast food plates must be strictly disinfected.

Safety Operation System

1. The canteen must do a good job in safety and security to avoid unnecessary losses and harmful phenomena.

2. The facilities, equipment and catering utensils in the canteen are public property, and every employee must take care of them and use them reasonably.

3. Canteen oil stoves, oil stoves, elevators, processing appliances and other equipment must be inspected and maintained. If problems are found, repairs should be organized immediately. Abnormal operations are strictly prohibited.

4. Staff members must use various facilities, equipment and utensils reasonably during work, and cannot use them in violation of regulations or force work.

5. Property losses caused by humans must be compensated according to the seriousness of the case under criticism and education.

6. If a safety accident occurs due to careless operation, the entire responsibility lies with the operator.

Duty security system

1. Door guards on duty must work seriously and responsibly, actively cooperate with the Security Department and the General Management Office in relevant security management work, and report the work situation to the office supervisor in a timely manner .

2. Be more vigilant and take the initiative to do a good job in security work to prevent fire, theft and vandalism.

3. Strictly implement the doorman registration system. Non-canteen employees must present valid certificates or be accompanied by canteen staff when entering. They can only enter after registering basic information. Outsiders should strictly follow the rules when carrying packages when going out. Check and show your certificate before release.

4. Cooperate with the maintenance of water and electrical lines to ensure energy supply.

5. Keep the canteen quiet, safe and clean during non-working hours.

6. Turn off the water and power promptly after get off work and lock the door.

Office supplies purchase and distribution system

In order to ensure that all departments and teams in the staff canteen complete their daily work and meet the demand for office supplies, the General Management Office is responsible for the purchase of office supplies. , distribution work.

1. Plan application.

(1) Based on the actual situation of each department in the staff canteen and the position, formulate an application for an annual purchase plan for office supplies, and prepare it once every year and submit it to the manager for approval.

(2) Based on actual needs, supplementary plans can be made every month and reported to the manager for approval within the first week of each month.

(3) Extraordinary times, special circumstances, and special handling.

(4) When making plans, the names of items are correct, the specifications are accurate, and the quantities are reasonable.

2. Plan approval.

(1) The purchase of general daily necessary office supplies (within? Yuan) must be approved by the manager.

(2) The amount exceeds? The purchase project worth RMB 100,000 must be decided by the general manager’s office meeting of Jiuzhou Company.

3. How to collect office supplies.

(1) Signed by a dedicated person.

(2) Fill in the item collection form according to actual needs, with correct name and accurate specifications.

(3) The collection list must be signed and approved by the director of the Comprehensive Management Office and reported to the manager for approval.

(4) The signer must carefully verify the type and quantity of the items to ensure they are accurate.

(5) High-value and durable goods must be replaced with new ones.

4. If the items received should be recorded in the account as required, each unit must enter the account number (property account and item storage registration form) in a timely manner.

5. The items distributed must have a signature record for future reference.

Civilized service system

1. Canteen employees must be polite, civilized and provide quality service.

2. Window service personnel must wear work clothes, hats and ID numbers, have neat appearance, be kind and provide enthusiastic service when selling food.

3. You are not allowed to contradict, make noise or fight with employees for any reason. Once found, in addition to being fined, you will be dismissed immediately if the circumstances are serious.

4. Employees are not allowed to quarrel, play or fight with each other, and will be dealt with seriously if found.

5. The price of the food sold is reasonable, the transaction is fair, and no back door or special practices are used.

Job Assessment System

1. Organize an employee job skills operation competition on the last day of each month.

2. Employees’ job skills assessment is conducted in the last week of June and December every year.

(1) Assessment content: employee codes of conduct, what you need to know and know, operating skills, etc.;

(2) Assessment method: job practice, closed-book examination.

3. Employee job skill operation and job skill assessment are linked to wages and benefits.

4. The operation competition and skill assessment are organized by the canteen and led by the office.

Part Three Functional Responsibilities

Responsibilities of the Dining Management Supervision Committee

1. The Dining Management Supervision Committee is a mass organization that protects employees’ dining rights and interests. In the group company work under the guidance of the trade union. Its mechanism is to promote and supervise canteen work, listen to opinions, accept public supervision, implement democratic management, promote dining staff's understanding and support of canteen work, communicate the relationship between canteen staff and dining staff, and ultimately improve food work and improve Food quality is for the purpose of providing high-quality services around the enterprise's production and operation center and ensuring the health and nutrition of all employees.

2. The Dining Management Supervision Committee is composed of the group company's labor union, employee representatives of the dining units, investors and operators, etc. The committee has one director, two deputy directors, and several members. Committee members should have high ideological and moral qualities, a strong sense of social responsibility, the ability to act impartially, good work performance, and certain organizational and management capabilities.

3. Do a good job in publicity about the canteen, let all employees in the factory understand and support the work of the canteen, do a good job in coordination between the group company and the canteen, do a good job in communication between the dining unit and the canteen, and enhance mutual understanding.

4. Actively assist the canteen in doing food work, implement various rules and regulations, and supervise the canteen to ensure that the food is of high quality and quantity, with complete grades, reasonable prices, proactive service, and food hygiene standards; supervise the civility of diners Dining.

5. There will be a monthly meeting, and the chairman of the committee will issue notices and be responsible for liaison. Every member must attend every regular meeting and is not allowed to be absent. If there are special circumstances, he or she must ask for leave from the director. At the end of the month, each committee member will organize the materials collected this month into organized opinions and report them at the regular meeting.

6. Educate the dining staff through various forms to save food, respect cooking staff, and strive to be civilized diners.

7. Conduct random inspections on the hygiene, services, prices, and menus of the canteen, and promptly report the inspection results in the group's internal newspapers and on the Internet.

Manager’s Responsibilities

The manager is responsible for the group company and Jiuzhou Company to ensure the realization and completion of management goals and business indicators.

2. Preside over the overall work of the canteen, determine the canteen organizational structure and the appointment, remuneration, rewards and punishments of the management within the authority entrusted by Jiuzhou Company, and continuously improve and perfect various rules, systems and management methods.

3. Responsible for convening canteen manager and enlarged meetings, arranging, inspecting, implementing, and summarizing various tasks, conducting research on major issues in the canteen, and proposing handling opinions.

4. Do a good job in increasing revenue and reducing expenditure, as well as increasing revenue and reducing expenditure, to ensure the preservation and appreciation of existing assets.

5. Strengthen the construction of the workforce, strengthen the construction of clean government and spiritual civilization, improve the relationship with all units and departments of the group company and Jiuzhou Company, and establish a good corporate image.

6. Organize the declaration and acceptance of fixed asset investment, operation, renovation and other projects that need to be carried out in the staff canteen.

3. Find ways to handle basic food work, urge the canteen to pay close attention to internal management, strengthen cost accounting, and stabilize food quality; rationally deploy the technical backbone of the canteen to ensure the normal daily work of the canteen;

4. Arrange business training for employees in a planned manner according to work needs, mobilize employees' enthusiasm, initiative and creativity to learn culture, study business technology, and continuously improve management level and cooking technology;

5. In accordance with the requirements of Jiuzhou Company, be responsible for formulating the work plan of the canteen, organizing and implementing it, summarizing the work, and promptly conveying the reform spirit of the group and the company to employees;

8. Strengthen the supervision of all canteen employees Safety education work, to prevent accidents from happening, bear full responsibility for their own work dereliction, assume leadership responsibility for serious dereliction of duty by their employees, and be responsible for any illegal or disciplinary acts that occur in the canteen during their term of office.

10. Efforts to complete other tasks assigned by the group company and Jiuzhou Company.

Functions of the Comprehensive Management Office

Director position responsibilities:

1. Under the leadership of the manager, in accordance with the principle of division of labor, responsible for the specific management and system of the canteen Carry out inspections to ensure the implementation and execution of various management regulations formulated by the group company, Jiuzhou Company, and staff canteen.

2. Responsible for the administrative management and daily affairs of the canteen, serve as a good consultant, assist in coordination among various departments, strengthen supervision and inspection of various tasks, establish and improve various rules and regulations , Promote the standardized management of various tasks.

3. Organize ideological and political, cultural, business learning and professional ethics education for employees, assist managers and kitchen departments in arranging business training and technical assessment work, and improve the overall quality of the entire canteen staff.

4. Persist in going deep into the canteen to understand the situation, guide the work in the canteen, implement the job responsibility system, implement the assessment methods and distribution system, carry out rewards and punishments based on the assessment results, and establish a complete reward and punishment system and incentive mechanism.

5. Implement various management measures, strengthen canteen cost accounting work, actively find ways to reduce costs, improve food quality, and improve economic benefits.

6. Regularly educate canteen staff on food hygiene, production safety, improving service quality, standardizing operations, and improving service attitude, and regularly organize canteen staff to discuss and study how to improve canteen work.

7. Listen to and collect opinions from dining unit employees, propose rectification measures, and assist the manager in rectification work.

Assistant Director Responsibilities:

1. Work plan and summary.

2. Employee position assessment and work performance assessment.

3. Responsible for the management of letters, documents and documents, and various ledgers, and responsible for urging, investigating and implementing according to meetings, documents and other requirements.

4. Responsible for official documents, materials, publicity, and reception work, communicating with internal and external parties, and ensuring the communication of information from superiors to subordinates and the reporting of subordinates.

5. Strengthen external liaison and marketing work, and expand public relations business.

6. Office word processing and office automation applications.

7. Complete other office work and other tasks assigned by leaders.

Accounting Responsibilities

1. Implement Jiuzhou Company’s financial system in accordance with the relevant national financial and economic systems, frequently check the implementation of the financial system, and report problems found to Jiuzhou Company’s Financial Management Department in a timely manner.

2. Prepare accounting vouchers and registration books according to relevant regulations and the Finance Department of Jiuzhou Company.

3. Properly keep accounting vouchers, account books, seals and all relevant accounting information.

4. At the beginning of each month, the canteen fund balance sheet and canteen fund profit and loss statement for the previous month should be prepared in a timely manner. If it is found that the canteen profit and loss exceeds the prescribed percentage by a large amount, it should be reported in time.

Cashier job responsibilities

1. In accordance with national regulations on cash management, review vouchers and handle cash and bank deposit collection and payment business.

2. Based on the original vouchers reviewed, register the cash journal and bank deposit diary, verify the cash in stock, master the number of bank deposits, inquire about unpaid accounts, and ensure that the accounts, bank deposits, and cash in stock are consistent .

3. Properly keep cash in stock, checks, seals and all other instruments to ensure their safety and integrity.

4. Responsible for collecting and issuing relevant tickets to all employees.

5. Carefully prepare the canteen daily correction chart. If you find that the profit or loss exceeds the standard by a large amount, you should immediately notify the relevant canteen personnel and propose corresponding improvements or corrective measures.

6. Frequently go into the canteen to inspect and supervise the cost accounting of meals and snacks in the canteen.

7. On the last working day at the end of each month, you should promptly work with the canteen warehouse custodian to take inventory of warehouse materials and establish a reserve list.

Job Responsibilities of Computer Ticketing Administrator

1. Arrive to work on time, provide enthusiastic and thoughtful service, stick to the post, and the dining cards should be organized and properly kept.

2. Strictly implement various rules and regulations, prepare a registration form for selling dining cards, and ensure that the number of tickets and cards matches the account and the money is consistent.

3. Maintain computers, UPS, cash registers and other system equipment. If any malfunction occurs, report it for repair in a timely manner. Employee deposits should be timely and accurate, with a good attitude, clear accounts and accurate statements. There are records of card sales and card recycling, payments are registered, and are handed over to the finance department on time with complete procedures.

4. Maintain good ticket and card hygiene to prevent loss and damage. Do a good job in fire prevention and theft prevention.

5. No counterfeit money will be collected when selling dining cards to ensure fair transactions.

Warehouse Manager Job Responsibilities

1. Strictly carry out material entry and exit procedures, check and accept various foods purchased by buyers according to the invoice quantity and amount, and pay for the food entering and exiting the warehouse. It is necessary to check and record the items by weighing, and ensure that the items are consistent before proceeding with the acceptance procedures.

2. Complete the procedures for picking materials and leaving the warehouse according to the picking list filled out by the team leader, and go through the accounting procedures in a timely manner to ensure daily settlement and monthly settlement.

3. The last working day at the end of each month is used as the canteen warehouse inventory day. With the cooperation of the canteen cashier, we weigh and count the units one by one, fill in the inventory summary form, and report to the finance. If any serious discrepancies are found during the inventory, they should be reported to Jiuzhou Company immediately.

4. All types of food in the warehouse must be stacked neatly and one by one according to classification. Different types of food cannot be mixed and stacked. Inventory materials must be properly kept, neat and clean, strictly prevent mold and deterioration, and be rodent-proof, anti-theft, fire-proof, and waterproof. Keep sacks and flour bags so that they are not lost or moldy. Maintain good sanitation inside and outside the warehouse. Food should be stored first and eaten first. Freezers Keep it clean and hygienic, and if something goes wrong, report it to someone in time to have it repaired.

5. Commonly used foods or foods that are consumed in large quantities at one time must have a certain amount of reserves. When the material reserves reach the minimum reserve, purchase requirements and plans should be put forward in a timely manner.

6. The first-in, first-out principle must be implemented when food is shipped out of the warehouse. For perishable and spoiled foods, attention must be paid not to over-reserve them. For long-term, perishable and perishable foods, food should be reported to the team in a timely manner. Please ask for it to be used or disposed of as soon as possible.

7. Clean the warehouse frequently, there must be rodent control tools in the warehouse, and rodent control drugs should be placed carefully. In case of continuous dry and sunny days, windows should be opened in time for ventilation to keep the warehouse dry. When leaving the workplace, doors and windows should be closed in time, fire prevention, theft prevention, and mildew prevention should be carried out, and hidden dangers and doubts should be reported to the administrator in a timely manner.

8. Do a good job in using and keeping various utensils in the canteen. Lending tableware and other canteen utensils must be approved by the manager and can only be taken out of the canteen after completing the procedures.

9. Go to work on time and never leave your post without permission.

Purchasing Responsibilities

1. Responsible for the planned purchase and transportation of food, vegetables, fuel, kitchen utensils, utensils and other items, timely purchase and delivery to the warehouse Put it away until it is accepted by the custodian.

2. Strictly implement the financial system and cash management system. All receipts and expenditures must be documented and no embezzlement of public funds is allowed. After the daily invoices for goods are accepted by the warehouse manager, they will be reimbursed to the finance department once a day by category. , and settle the accounts of the previous month clearly before the 2nd of next month, leaving no tail.

3. Abide by disciplines and laws, do not violate various national policies, distinguish between public and private matters, pay attention to professional ethics, do not buy rotten food, and ensure that the food you buy every day is of good quality, sufficient quantity, and at a reasonable price. If there is any dereliction of duty, you should bear financial responsibility.

4. Take the initiative to discuss with administrators, squad leaders, and planners, provide market information, increase the variety of dishes, search for supply sources frequently, run frequently, ask frequently, and contact frequently to complete daily purchasing tasks with quality and quantity. After completing the purchasing task, actively participate in other work in the canteen.

5. Checks must be kept properly to prevent loss or theft, and accounts should be reported promptly after use.

6. Strict attendance and abide by various rules and regulations.

Kitchen Department Functions

Chief Chef Job Responsibilities

Under the leadership of the staff canteen manager, conscientiously perform job responsibilities and strictly abide by labor disciplines and various rules and regulations. , leading all the chefs and handymen to work hard to prepare meals.

1. Responsible for canteen production work, often understand employees' opinions on food, constantly improve the quality of food, and strive to adapt canteen work to the needs of employees so that all employees in the factory can eat satisfactorily and feel at ease.

2. Responsible for formulating menus, controlling supply conditions, formulating raw material procurement plans, controlling raw material quality, ensuring a diverse supply of dishes for teachers and students, approving the amount of dishes, ingredients, flour and seasonings, etc., and calculating costs in a timely manner .

4. Responsible for the storage and maintenance of kitchen items, food, and various equipment, responsible for the safety and sanitation of the kitchen, eliminating hidden dangers in the canteen, and handling emergencies in a timely manner.

5. Responsible for formulating kitchen operating procedures and food quality standards, formulating job responsibilities and technical standards for kitchen staff, and inspecting the implementation of rules and regulations.

6. Focus on the central work of the canteen and cooperate with the comprehensive management office to do the overall work.

Chef Job Responsibilities

1. Implement the attendance system and other canteen regulations, carry out work under the leadership of the squad leader, and process and prepare the dishes according to the menu and planned quantities issued by the squad leader. The specifications must comply with Requirements, complete matching and clear classification.

2. Study business techniques, strictly follow operating procedures, and strive to increase varieties of designs and colors to ensure quality while maintaining "color, taste, aroma, and shape." On the premise of ensuring that the meat and vegetables are cooked, pay attention to saving fuel.

3. Strengthen the sense of responsibility and planning. The materials must be weighed, the ingredients used must be reasonable, and the prices must be calculated. Instruct the assistants to cut the meat and vegetables as required, and determine the specifications and prices of the meat and vegetables for sale. Explain clearly to the vegetable workers and do a good job in cost accounting.

4. Keep the non-staple food well. Refuse to cut or cook spoiled food. Put away the oil, salt, sauces, condiments and remaining meat and vegetables before the end of the work. After the work is over, be sure to be an anvil. , table tops and stove tops are cleaned.

5. Maintain good hygiene, cover the fried meat and vegetables, and keep them free of debris. Keep the stove, table, shovel, spoon, basin and other utensils clean. Meats and dishes from every other meal must be recooked before being sold. Spoiled meat and dishes will not be sold to strictly prevent food poisoning.

6. Mainly complete the duties of frying meat and vegetables. During the rest of the time, you should actively participate in cutting meat and vegetables, selling meals, etc.

7. Take good care of public property, keep utensils well, and pay attention to saving water and electricity.

8. Do a good job in unity and proactively discuss with relevant personnel to improve quality and increase variety.

9. Smoking is strictly prohibited during operation. Processed foods must be separated into raw, semi-finished and cooked foods, and cooked foods must be placed in special containers.

Team Leader Job Responsibilities

1. Do a good job in the ideological work of the team members, lead the team members by example to strictly abide by various rules and regulations, and strive to complete the team work tasks and various economic indicators.

2. Responsible for arranging the daily work of the team, assigning tasks and responsibilities to each person, formulating the recipe menu of main and non-staple food for the next day, putting forward purchasing requirements, and contacting other team leaders in a timely manner to strengthen collaboration .

3. The finished products of main and non-staple foods must be inspected before sale to see whether they meet the requirements of color, aroma, taste and shape, and whether they meet the hygiene requirements. The sale of spoiled food should be stopped.

4. Responsible for the cost accounting of main and non-staple food processing and cooking, so as to ensure accurate accounting and consistent quality and price. Pay attention to saving, reduce waste, and strive to reduce costs.

5. Lead all personnel to strictly implement the "Food Hygiene Law", pay attention to hygiene and nutrition, and strictly prevent food poisoning.

6. Improve service quality and achieve enthusiastic, civilized and high-quality service.

7. In case of emergency, report to the leader in time.

8. Report the canteen work situation and employees’ ideological status to superiors once a week.

Responsibilities of processing positions

1. Implement the attendance system and other regulations of the canteen, and carry out work under the leadership of the administrator and squad leader.

2. Keep materials well, weigh them before picking them up, and keep materials responsibly to prevent theft, rats, mosquitoes and flies.

3. Study business knowledge and strictly follow operating procedures. When processing, materials should be weighed first and then cooked. Fermentation ingredients should be in appropriate proportions to prevent steamed buns and buns from being sour, yellow, and inconsistent in specifications. Ensure on-time supply and secure supply.

4. Strive to increase the variety of designs and colors, and ensure there are more than five varieties every day.

5. Pay attention to food hygiene, do not provide spoiled breakfast, food must be put away and covered, remaining raw materials must be kept and locked, and the chopping board must not be used as a dining table or for other non-productive purposes. Keep steamers, chopping boards, knives, machinery, cabinets and other tools clean. All cooking utensils should be stacked neatly. Steamers and cages should be placed with their lids off the floor. Clean the area within the responsible hygiene area every day.

6. Take good care of mechanical equipment, perform regular maintenance, and repair it in time to ensure its use.

7. Participate in selling food and vegetables, stand at the window, have a good service attitude, be polite and kind, and answer all questions.

8. Cook rice, porridge and other foods with appropriate softness and hardness.

9. Strengthen the sense of responsibility and planning, accurately control the amount of rice used, save food, prevent waste, prevent the loss of rice grains when washing rice, do not supply uncooked rice, burnt rice, or sour rice to ensure that rice is supplied on time.

10. Pay attention to cleanliness and hygiene, keep pots, baskets, basins, food carts and other tools clean, all kinds of cooking utensils and utensils should be stacked neatly, the surrounding area should be cleaned after each meal, and the rice should be fly-proof and kept warm.

11. The main task is to complete the cooking duties. The rest of the time should be actively involved in cutting meat and vegetables, selling meals, cleaning and other labors.

12. When participating in selling food and vegetables, you should have a good service attitude at the window, be polite and kind, and answer all questions.

Job Responsibilities of Auxiliary Workers

1. Obey assignments, go to work on time, stick to your job, implement the attendance system, and abide by labor discipline.

2. Study business knowledge, improve knife skills and prepare various varieties of meat and vegetables according to the requirements of the cooking master to complete the task as soon as possible.

3. Responsible for killing, removing feathers, scales, internal organs and rinsing the purchased live poultry and fish.

4. Select, peel, cut, wash, etc. vegetables according to the squad leader’s side dish requirements, and they should meet hygienic eating requirements. The specifications and quantities must be mastered, and the site should be cleaned in a timely manner to ensure that everything is clean. Dispose of canteen garbage in designated areas.

5. Each meal for sale should be prepared in advance, take the cooked dishes to the cooked food room in time, be responsible for disinfecting the cooked utensils, and ensure that meals are served on time.

6. Pay attention to hygiene, wash your hands before eating, use disinfected utensils for dividing food, and strictly separate chopping boards for cutting raw meat and cooked meat. Be accurate and quick when selling food. No talking or laughing, and no smoking. , Do not sell uncooked rice, sour rice, or spoiled meat and vegetables. Meat and vegetables must be washed and free of debris, rotten leaves, small insects, etc. And do other assigned cleaning work and closing work.

7. When participating in selling food and vegetables, you should have a good service attitude at the window, be polite and kind, and answer all questions.

8. Clean the sanitary area, chopping boards, countertops, floors, corridors, bowls, ditches, etc. in time before leaving get off work and keep them clean.

9. Take good care of public property, keep tools well, clean and inspect the meat slicer every day, and report any faults for repair in a timely manner to ensure normal use.

10. Provide civilized service, treat others politely, do not quarrel with diners, and answer all questions.

Responsibilities of the Duty Manager

1. The duty manager is assumed by middle-level and above leaders on a daily basis.

2. Responsible for administrative management and safety work outside daily working hours.

3. Coordinate and deal with problems that occur in various departments outside normal working hours.

4. Inspect the safety of each department and take charge of the keys to the lobby and workroom.

5. Check work and attendance, and check employees’ attendance at work.

6. Convey instructions from superiors and report the day’s work and other status to the duty room on a regular basis as required.

7. The manager on duty must eat in the staff canteen and report the day's meal situation to the general manager in a timely manner.

8. Complete other tasks assigned by the leader.

Old Scalper of Yun County