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食堂管理工作总结

时间:2019-05-27 22:38:44 网站:公文素材库

食堂管理工作总结

食堂管理工作总结

Jobofdiningroommanagementsumsuptimetopassreallyquickly,inboundlessandindistinctbusyclosealreadyyearend,beforeyoucansayJackRobinsonItake-overthetimeofthediningroompassedoneyearagain.Eachdayswhenreviewthepast,Iregardadiningroomastheadministrator,deepthosewhofeelresponsibilityisgreat,ofactuatingpressureheavy.BecauseoftheworkingqualitythatIamengagedin,verypossiblemeetingaffectsthehealthofbodyandmindofallworker.So,tofosterstrengthsandcircumventweaknesses,willdotheworkwellerhenceforth,theworkingcircumstancethatcomeswithrespecttoayearnowsumsupasfollows:Thefirst,regardingadiningroomasnatureistocannotleavefood,thediningroomiseverybodytheindispensableonepartinthelife,ifwelefteatingthing,beimpossibletolivegodown,regardingthediningroomoftheunitasthissoalsoisveryimportant.Regardthefoodthatdiningroomadministratorshouldbemoremoreasconsider,considertomakesurethebodyandmindofeverystudentishealthy.The2nd,asacollectivediningroom,foodsanitationsafetyistomattertoeachstudents’healthyimportantmatter.Aboveall,weaskbeforemountguardofstaffmemberofeverydiningroom,wanttoundertakethecheck-upbeforemountguard,unqualifiedtocheck-uppersonnotatmountguard.Thediningroomistheplaceofstudenthavedinner,alsobemostsensitivetothediseaseplace,tomakeallworkercanpleasurablebeateasehavedinner,asthestaffmemberofthediningroom,Iamresponsibleaccountabilitydowellthewholesomejobofthediningroom.Nonskedundertaketothestaffmemberthethoughtistaught,carryouttherequirementthatfulfilsFoodSanitationLawtowait.Passstudy,raiseastaffmembertoservequalityandconsciousnessmediumlyinthejob.Cogentthe“ofthefoodsanitationthatmakesgooddiningroom,tablewareiswashed,”of2strong,3disinfectionworks,workbenchisaccomplishedalongwithwithalongwithQingDynasty,sweepgreatlytothekitcheneveryweek.Ifdiscovertothereisnottheplacethatreachthedesignatedpositiontopointoutinstantlyinthejob,compelcorrectreachthedesignatedpositionintime.Allstaffmembercandogoodownjobseriously,clearresponsibility,eachdoinghisownjob,obedienceallocation,withincall,thejobthatassuredaworkerrunsnormally.The3rd,everyday,Ihaveleisure,leaveakitchenperambulatory,acquirecommunicationconnectionwithdiningroompersonnel,tothediningroomtheplaceofworkingrespectneedsorbenotworth,makedetailedknowledge,ifhavenot,makegoodadjustingcontrolintime.Belikewholesomecircumstance:Becausehavedinnernumberismuch,beforeparagraphpersonnelofperioddiningroomiserrant,makeeverybodyexhaustionofbodyandmind,failsometimesquiteseasonable,cleansanitationcleanthoroughly,ofarticleputnotquiteorderlyalso.Thestateofmindofgoodtobeadjustedintimestaffmemberchangescurrentcondition,Igivecounselforthempersonally,visitakitchen,directthemorcooperatethemtoworktogether.Makeboxoftheceiling,wall,hearth,evaporatelookbrand-new,thespotlesssuchastheground,storeroom.Thekitchenhadchangeapparently,favorableworkingenvironmentmakesallstaffmembermorepleasurable,enthusiasmismoresufficient;Same,favorablemealenvironment,alsobroughttorepastpersonnelcheerful.The3rd,livefoodstockwithgoodsisveryfundamentalalso.Needofhavedinnerofmorethan100peopleoftengoesoutpurchaseallsortsoffood,belike:Theflesh,dish,egg,birds,advocate,non-staplefood.BepurchasedbyIandbuyertogether,severetheprovision”ofwholesomewithoutfoodof”of“quarantinecard,“licenceissamedonotpurchase,deposittimetogrow,metamorphismchangesofflavourcompletelyclosethedooron,takestrictprecautionsagainstfoodtoweighthehappeningofpoisonousincident,cogentthosewhoassureeveryworkerFM201*|PES201*|FIFA

ishealthy.Inmeduringthisthepersonnelofdiningroomhavedinnerandworkerarenothadproduceanyalvinepathdiseasesandbromatoxismaccident.Foodsanitationrespectaccomplishsthevegetablefoodthatcannotdepositforalongtimedailypurchase,thefoodthatcandepositforalongtimeispurchasedregularly.The4th,willoneyearrecieve,sizehavedinneraddsuptomorethan10times.Finishedhavedinnersmoothlytowelcomethejob,leftgoodimpressiontoleadersofalllevels.Ensuredatthesametimenormalrepastoftheworker.The4th,thearrangementrespectincookbook:1,accomplishknowfairlywelltothedietaryhabitofmoststudentaboveall,calculatedformulateeverydaycookbook,becausethepersonofdiningroomrepastismore,cannotof100%achieveeverybodysatisfaction,butthestaffthatcanassure80%aboveissatisfactory;2,thefoodthatthestudentlikesistasted,belowthepremisethatdoesnotraisecost,canpurchasemoreabit,thefoodthatusesmoreexpensivedishandprevailingpricesisreasonableandtie-in,accomplishsamecoursetotasteamonthtoeattwiceatmost.Everyweekalsocanassurefreshvegetable;3,reasonableavarietyofutilitythatusedishtotaste,donotwasteakindofanydishtotaste,whenbeliketheturnipthatstew,turnipskinandturnipsideareOKmakeitpickle,chinesecabbagehelpseverybodydonotliketoeat,butstudentofmakeitpicklelikestoeat;Picklebesidescoldanddressedwithsause,OKstillcookagain,alsobeaverygoodassistmeal;CeleryleafisOKcoldanddressedwithsause,canfrytogetherwithredturnip;Thedishofemployeeistastedabounded,atthesametimechargealsofalls;4,inmanagingcostrespect:Diningroomallthetimesinceitistoinsisttoputfatandleanleandeparture.Fatcanuseoilrefiningfrieddishalready,alsocanputindishtobefriedtogether.Comesonotonlymanagingtheoilofthefrieddish,alsoletemployeefeelthebeboredwiththatislessthanfat.The5th,repastrespect,wedidnotstayinmakeastudentmerecansatiateonthelevelofthesortofgeneralization,howeverstricttherequirementaccordingtotheleader,makegreateffortsmoreonattitudeofattendingtoguestsandmealquality.Now,adayof3eatsupplystudentdiningroom,everydividerice,steamedbreadsuddenlyoutside,stillincreasedsteamedstuffedbun,cake,steamedtwistedroll,breakfaststilladdeddeep-friedtwisteddoughsticks,soya-beanmilk,holdtoeverytopreparecole,soup,congeeforemployeesuddenlyeveryday,insisttoatedumplingonaverageinJanuary.Everydaycookbookandcookbook,giveannounce,facilitateaccepteverybodysupervise.The6th,purchaseinwhatdishtastesandonmanagement:1,controlquitsfoodstrictlypurchaseclose,donotpurchasethefoodthateasymildewchangesandproducestoxintotasteasfaraspossible,belike:Kidneybean,dawdle;2,science,reasonablyreserveprovision,prohibitdepositingarticleofpoisonous,harmfularticleandindividuallifeinfoodstoreplace.The7th,strengthensanitationmanagement,enhancehardshipconsciousness.Diningroomsanitationisthefountainheadofhiddentrouble,birthplace.Onsanitationmanagementweholdtoweeklyjobregularmeeting,accomplishalarmbelltogrowcry,enhancehardshipconsciousnessoftheworker,clutchhiddentroubleasfaraspossiblemakeinbuddingcondition;weaskeachworkersmustaccomplish:(1)noticestheindividualiswholesome,cuttonsorially,frequentlyfrequentlychangeclothesfingernail,frequently,diligentbathe,donotleavelonghair,moustache,serveamealwashshishandsfirst.(Insideandoutsideof2)diningroomisexecutedcalmperson,calmdot,time,calmrequirement.Mustaccomplishdailysweep,sundrytotherubbishofdailygeneration,dayproducesdayofQingDynastytobecleanedatanytime.Undertakegeneralcleaningontheweekend.(Allsortsof3)tableware,basketcloth,machineryshouldwashcleandown,accomplishwoodtoseeinstinctivequality,tieJianguang,thelineisplacedafterusingorderly,unriperipeappliancepartsstrictly,mustnotmixwith.(Forbidtosmokewhen3)serveameal,forbidtofaceFM201*|PES201*|FIFA

foodconversation,coughtowait.Staffmemberofdiningroomensemblecandogoodownjobseriously,clearresponsibility,eachdoinghisownjob,obedienceallocation,withincall,madesurediningroomjobrunsnormally.The8th,itisequipmentmanagementstandard,assuresafety.Thediningroomisthekeyplaceoffirecontrolsafety.Accordingly,thediningroomisliquidgasofeverydailyexpense,oilybrightfiremaderelevantoperatingrulesreachuseway.Eachequipmentinstalledpersonspeciallyassignedforatasktobeinchargeof,canaccomplishregularcareandmaintenancetoputanendtoallcompletehiddentrouble.Thejobhenceforthplans:Itisthevaluethatwantsfurtherrecognitiontodoserviveroutineofgooddiningroomandnecessity.Shoulddeepenagainonthoughtunderstanding,riseagain,knowthemindtranslateintospecificaction,leavenostoneunturned,creategoodcondition,rungoodworkerdiningroomfurther,withrepastofconvenientcadreworker.2itistowantceaselessaggrandizementtomanage,theclassondiningroomserviveroutine.3itistobeinchargeofactively,dowellseriouslyfoodsafetyandwholesomejob.Thediningroommanagesworkingamultitudeofthings,thelifehealththatthemostfundamentaljobasksevenifwantspairofbroadcadreworkersissafeandresponsible.Accordingly,wemustbecarriedoutseriously“FoodSanitationLaw“,strengthenprovisionlawfullysanitationmanagementandeachlifeservesadministrativejobintegratedlytoregardfirstclassastheimportantmatter,includefundamentalmanagementprogram,accomplishresponsibilitytoarriveperson,stressgripfact,stressaresult.Intheleaderdirectcareandguidancefall,passdiningroomfacultydiligenttheeffortoflaborious,thenormaluseefficiencyofbreedofqualityofdiningroommeal,designandcolor,wholesomestate,equipmenthasthechangeofessentialsex.Nevertheless,becausehimlevelisfinite,havetheinadequacythatalotofjobsdo,stillstillputincertaindifference,notquiteperfectnessstilltodiningroommanagement,thisalsoconfirmedImanagethedeficiencyontherespectinthediningroom,Icanbeinnextinthejob,increasestrengthtoreachthestudyofqualitytothemanagementofoneself,programgoodjobplanstowaitamoment.Inthemeantime,ourdiningroomcontrastswholesomerequirement,stillanswertoperfectsofthardwareconstructionfurther,tofoodpurchase,thelossofarticletriestocontrol,ensuretheworkereatsthefoodthatisateasetovalencecheap.Ifeeljobofdiningroommanagementisalong-term,meticulous,hardworkdeeply,dogoodworkseriously,dependablyonly,abilityisprotectedprotectquantity,noriskatallcharacter.Anyhow,diningroomjobisenteringnormalizationwitheachpassingday,normalization,highgradechange,diningroomstaffmemberalsoistryinghardceaselessly,formthehillockofalove,groupthatrespectscourseofstudy,dealwithconcretemattersrelatingtowork,dedicationandcollaborationstagebystage,dedicatesilentlyforthedevelopmentofprojectenterprisejointly.

FM201*|PES201*|FIFA

扩展阅读:食堂管理员工作总结

食堂管理工作总结

时间过得真快,茫茫碌碌中已近年末,转眼间我接管食堂的时间又过了一年。

回顾过去的每一天,我作为一名食堂管理员,深感到责任的重大,工作压力之沉重。因为我所从事的工作质量,很有可能会影响到全体职工的身心健康。所以,为了扬长避短,今后能把工作干得更好,现就一年来的工作情况总结如下:第一、今年以来,我公司的各项生产经营活动和整体工作大局呈现出了前所未有的紧张繁忙景象。在此情况下,我们食堂的工作节奏和各项管理、生活服务工作如果不能够紧紧地跟上我公司快速发展的大好形势,必将愧对我公司领导的信任和支持,也无颜面对辛勤奋战在各项工作第一线的广大干部和员工。因此,我们把切实做好各项生活综合服务工作,当作贯彻全年奋斗目标和落实科学发展观,坚持以人为本,关心职工生活,为广大干部员工办好事、办实事的重要方面切实抓紧抓好,使职工食堂真正成为“职工之家”。特别是我们能够紧密(这里可以加公司的名字)的整体工作大局,密切联系本单位的实际情况,坚持对食堂员工进行“生活服务无小事”、“做好各项接待和为员工服务是我们的本分”等项教育,使大家从思想上认识到了做好本职工作的重要性,从而自觉地投身到各项服务工作中去。今年以来,职工食堂的所有工作人员,都能以(公司名字)的大局为重,尽心尽力地做好各自的本职工作,受到了领导和员工的称赞。

第二、作为一个集体食堂,食品卫生安全是关系到每一位公司职工、领导身体健康的大事。首先,我们要求每位食堂工作人员上岗前,都要进行上岗前的体检,对体检不合格者不於上岗。食堂是公司职工用餐的地方,也是对疾病最为敏感的地方,为了使全体职工都能心情舒畅的放心用餐,作为食堂的工作人员,我有责任有义务搞好食堂的卫生工作。不定期对工作人员进行思想教育、贯彻落实食品卫生法的要求等。通过学习,提高工作人员在工作中的服务质量和意识。切实做好食堂的食品卫生、餐具的“一洗、二冲、三消毒”工作,工作台做到随用随清,每周对厨房一次大清扫。如发现工作中有不到位之处立即指出,勒令改正及时到位。全体工作人员能够认真做好本职工作,明确职责、各司其职、服从分配、随叫随到,保证了职工的工作正常运转。第三、每天,我一有空闲,就下厨房巡视,与食堂人员取得沟通联系,对食堂工作方面的所需或不足,作详细了解,如有不周,及时作好调控。如卫生情况:由于用餐人数多,食堂职工工作压力大,使大家身心疲惫,有时没能够及时、彻底地将卫生打扫干净,物品的摆放也不够整齐。为了及时调整好工作人员的心态改变当前状况,作为食堂管理员的我积极为食堂出谋划策,指挥食堂职工和他们一起工作。在食堂职工的积极努力下使食堂的天花板、墙壁、灶台、蒸箱等焕然一新,地面、库房等一尘不染。厨房有了明显改观,良好的工作环境使全体食堂工作人员更加心情舒畅,干劲更足;同样,良好的就餐环境,也给全体就餐人员带来了愉悦,使得全体职工能够将饱满的精神投入到工作中去。

第三、把住食品进货也非常重要。(公司人员数目)人用餐需要经常外出采购各种食品,如:肉、菜、蛋、禽、主、副食等。由我和采购员一同去采购,严把食品质量关,没有“检疫证”、“食品卫生许可证”的食品一律不采购,存放时间长的、变质变味的统统拒之门外,严防食物重毒事件的发生,切实保证每位职工的身体健康。在此期间在我食堂用餐的人员及职工无发生任何肠道疾病和食物中毒事故。食品卫生方面做到不能长期存放的蔬菜,食品每日采购、可长期存放的食品定期采购。

第四、一年来接待了,大小用餐共计十余次。及时、准确、顺利地完成了用餐接待工作,给各级领导留下了良好的印象。同时确保了职工的正

常就餐。

第四、在菜谱的安排方面:

1、首先对大多数职工的饮食习惯做到心中有数,有计划的制订每天菜谱,因为食堂就餐的人较多,不能100%的达到人人满意,但能保证80%以上的人员满意;

2、职工喜欢的菜品,在不增加费用的前提下,可以多采购一点,采用较贵的菜和一般价格的菜合理搭配,做到同一菜品一个月最多吃两次。新鲜蔬菜每个星期也能保证一次;

3、合理利用菜品的多种用途,不浪费任何一种菜品,如炖萝卜时,萝卜皮和萝卜帮可以做成泡菜,白菜帮大家都不喜欢吃,但做成泡菜职工就很喜欢吃了;泡菜除了凉拌,还可以回锅,也是一道非常不错的佐饭菜;芹菜叶子可以凉拌,可以和红萝卜一起炒;员工的菜品丰富了,同时费用也就降下来了;

4、在节约成本方面:食堂一直以来都是坚持把肥肉和瘦肉分开放。肥肉既可以用来炼油炒菜,也可以放在菜里一起炒。这样一来不仅节约了炒菜的油,也让员工感觉不到肥肉的腻。

第五、就餐方面,我们没有停留在使职工仅仅能够吃饱那种一般化的水平上,而是严格按照领导的要求,在服务态度和饭菜质量上多下功夫。现在,职工食堂一日三餐供应,每顿除米饭、馒头外,还增加了包子、饼、花卷,早点还增加了油条、豆浆,每天坚持每顿都为员工准备小菜、汤、粥,并坚持平均一月吃一次饺子。每天的食谱和菜谱,予以公布,便于接受大家的监督。

第五、在菜品和库房的管理上,各种货物进食堂仓库,都必须进行验收,登记在册。食堂用一切货物包括调味品,都会根据可领料数量签发,科学、合理地贮存食品,冷菜库、粮食库、调味料库经常进行盘点、清库,食品按首进首吃的原则,以防止变质,或造成不必要的损失。在食品贮存场所禁止存放有毒、有害物品及个人生活物品。

第六、加强卫生管理,增强忧患意识。

食堂卫生是隐患的源泉、发源地。在卫生管理上我们坚持每周工作例会,做到警钟长鸣,增强职工的忧患意识,尽可能地把隐患扼制在萌芽状态;我们要求每一位食堂职工必须做到:

(1)注意个人卫生,勤理发、勤剪指甲、勤换衣服、勤洗澡,不留长发、小胡子,开饭先洗手。

(2)食堂内外实行定人、定点、定时间、定要求。必须做到每日清扫,对每日产生的垃圾杂物,日产日清随时打扫。周末进行大扫除。

(3)各种餐具、笼布、机械等要洗刷干净,做到木见本色,铁见光,用后摆列整齐,生熟用具严格分开,不得混用。

(3)开饭时不准吸烟,不准面向食品说话、咳嗽等。食堂全体工作人员能够认真做好本职工作,明确职责、各司其职、服从分配、随叫随到,保证了食堂工作正常运转。

第七、设备管理规范、保证安全。食堂是消防安全的重点部位。因此,食堂每日用液化气、油明火等制定了相关的操作规程及使用办法。各项设备都设置了专人负责,并能做到定期维护保养杜绝一切完全隐患。

今后的工作打算:一是要进一步认识做好食堂服务工作的重要性和必要性。在思想认识上要再深化、再提高,并将思想认识转化为具体行动,千方百计,创造好的条件,更进一步办好职工食堂,以方便干部职工就餐。二是要不断强化管理,食堂服务工作上档次。三是积极负责,认真搞好食物安全和卫生工作。食堂管理工作千头万绪,最根本的工作要求就是要对广大干部职工的生命健康安全负责。

因此,我们一定要认真贯彻《食品卫生法》,把依法加强食品卫生管理和各项生活综合服务管理工作作为头等大事,列入重要的管理日

程,并做到责任到人,抓紧抓实,抓出成效。在领导直接关怀和指导下,通过食堂全体员工勤辛的努力,食堂饭菜质量、花色品种、卫生状况、设备的正常使用效率有根本性的改变。尽管如此,由于本人水平有限,有许多工作做的不足,仍然还存在一定的差距,对食堂管理还不够精通,这也证实了我在食堂管理方面上的欠缺,我会在接下来的工作中,加大力度对自身的管理及素质的学习,规划好工作计划等等。同时,我们食堂对照卫生要求,还应进一步完善软。硬件建设,对食品的采购、物品的损耗加以控制,确保职工吃到价廉放心的食品。我深深感到食堂管理工作是一项长期、细致、艰苦的工作,只有认真、踏实地做好工作,才能保质保量、万无一失。

总之,食堂工作正在日渐步入正常化,正规化,优质化,食堂工作人员也正在不断努力,逐步形成一个爱岗、敬业、务实、奉献与合作

的团队,共同为项目事业的发展而默默奉献。

友情提示:本文中关于《食堂管理工作总结》给出的范例仅供您参考拓展思维使用,食堂管理工作总结:该篇文章建议您自主创作。

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