食堂管理工作總結(jié)
食堂管理工作總結(jié)
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
擴(kuò)展閱讀:食堂管理員工作總結(jié)
食堂管理工作總結(jié)
時間過得真快,茫茫碌碌中已近年末,轉(zhuǎn)眼間我接管食堂的時間又過了一年。
回顧過去的每一天,我作為一名食堂管理員,深感到責(zé)任的重大,工作壓力之沉重。因為我所從事的工作質(zhì)量,很有可能會影響到全體職工的身心健康。所以,為了揚(yáng)長避短,今后能把工作干得更好,現(xiàn)就一年來的工作情況總結(jié)如下:第一、今年以來,我公司的各項生產(chǎn)經(jīng)營活動和整體工作大局呈現(xiàn)出了前所未有的緊張繁忙景象。在此情況下,我們食堂的工作節(jié)奏和各項管理、生活服務(wù)工作如果不能夠緊緊地跟上我公司快速發(fā)展的大好形勢,必將愧對我公司領(lǐng)導(dǎo)的信任和支持,也無顏面對辛勤奮戰(zhàn)在各項工作第一線的廣大干部和員工。因此,我們把切實做好各項生活綜合服務(wù)工作,當(dāng)作貫徹全年奮斗目標(biāo)和落實科學(xué)發(fā)展觀,堅持以人為本,關(guān)心職工生活,為廣大干部員工辦好事、辦實事的重要方面切實抓緊抓好,使職工食堂真正成為“職工之家”。特別是我們能夠緊密(這里可以加公司的名字)的整體工作大局,密切聯(lián)系本單位的實際情況,堅持對食堂員工進(jìn)行“生活服務(wù)無小事”、“做好各項接待和為員工服務(wù)是我們的本分”等項教育,使大家從思想上認(rèn)識到了做好本職工作的重要性,從而自覺地投身到各項服務(wù)工作中去。今年以來,職工食堂的所有工作人員,都能以(公司名字)的大局為重,盡心盡力地做好各自的本職工作,受到了領(lǐng)導(dǎo)和員工的稱贊。
第二、作為一個集體食堂,食品衛(wèi)生安全是關(guān)系到每一位公司職工、領(lǐng)導(dǎo)身體健康的大事。首先,我們要求每位食堂工作人員上崗前,都要進(jìn)行上崗前的體檢,對體檢不合格者不於上崗。食堂是公司職工用餐的地方,也是對疾病最為敏感的地方,為了使全體職工都能心情舒暢的放心用餐,作為食堂的工作人員,我有責(zé)任有義務(wù)搞好食堂的衛(wèi)生工作。不定期對工作人員進(jìn)行思想教育、貫徹落實食品衛(wèi)生法的要求等。通過學(xué)習(xí),提高工作人員在工作中的服務(wù)質(zhì)量和意識。切實做好食堂的食品衛(wèi)生、餐具的“一洗、二沖、三消毒”工作,工作臺做到隨用隨清,每周對廚房一次大清掃。如發(fā)現(xiàn)工作中有不到位之處立即指出,勒令改正及時到位。全體工作人員能夠認(rèn)真做好本職工作,明確職責(zé)、各司其職、服從分配、隨叫隨到,保證了職工的工作正常運(yùn)轉(zhuǎn)。第三、每天,我一有空閑,就下廚房巡視,與食堂人員取得溝通聯(lián)系,對食堂工作方面的所需或不足,作詳細(xì)了解,如有不周,及時作好調(diào)控。如衛(wèi)生情況:由于用餐人數(shù)多,食堂職工工作壓力大,使大家身心疲憊,有時沒能夠及時、徹底地將衛(wèi)生打掃干凈,物品的擺放也不夠整齊。為了及時調(diào)整好工作人員的心態(tài)改變當(dāng)前狀況,作為食堂管理員的我積極為食堂出謀劃策,指揮食堂職工和他們一起工作。在食堂職工的積極努力下使食堂的天花板、墻壁、灶臺、蒸箱等煥然一新,地面、庫房等一塵不染。廚房有了明顯改觀,良好的工作環(huán)境使全體食堂工作人員更加心情舒暢,干勁更足;同樣,良好的就餐環(huán)境,也給全體就餐人員帶來了愉悅,使得全體職工能夠?qū)枬M的精神投入到工作中去。
第三、把住食品進(jìn)貨也非常重要。(公司人員數(shù)目)人用餐需要經(jīng)常外出采購各種食品,如:肉、菜、蛋、禽、主、副食等。由我和采購員一同去采購,嚴(yán)把食品質(zhì)量關(guān),沒有“檢疫證”、“食品衛(wèi)生許可證”的食品一律不采購,存放時間長的、變質(zhì)變味的統(tǒng)統(tǒng)拒之門外,嚴(yán)防食物重毒事件的發(fā)生,切實保證每位職工的身體健康。在此期間在我食堂用餐的人員及職工無發(fā)生任何腸道疾病和食物中毒事故。食品衛(wèi)生方面做到不能長期存放的蔬菜,食品每日采購、可長期存放的食品定期采購。
第四、一年來接待了,大小用餐共計十余次。及時、準(zhǔn)確、順利地完成了用餐接待工作,給各級領(lǐng)導(dǎo)留下了良好的印象。同時確保了職工的正
常就餐。
第四、在菜譜的安排方面:
1、首先對大多數(shù)職工的飲食習(xí)慣做到心中有數(shù),有計劃的制訂每天菜譜,因為食堂就餐的人較多,不能100%的達(dá)到人人滿意,但能保證80%以上的人員滿意;
2、職工喜歡的菜品,在不增加費(fèi)用的前提下,可以多采購一點(diǎn),采用較貴的菜和一般價格的菜合理搭配,做到同一菜品一個月最多吃兩次。新鮮蔬菜每個星期也能保證一次;
3、合理利用菜品的多種用途,不浪費(fèi)任何一種菜品,如燉蘿卜時,蘿卜皮和蘿卜幫可以做成泡菜,白菜幫大家都不喜歡吃,但做成泡菜職工就很喜歡吃了;泡菜除了涼拌,還可以回鍋,也是一道非常不錯的佐飯菜;芹菜葉子可以涼拌,可以和紅蘿卜一起炒;員工的菜品豐富了,同時費(fèi)用也就降下來了;
4、在節(jié)約成本方面:食堂一直以來都是堅持把肥肉和瘦肉分開放。肥肉既可以用來煉油炒菜,也可以放在菜里一起炒。這樣一來不僅節(jié)約了炒菜的油,也讓員工感覺不到肥肉的膩。
第五、就餐方面,我們沒有停留在使職工僅僅能夠吃飽那種一般化的水平上,而是嚴(yán)格按照領(lǐng)導(dǎo)的要求,在服務(wù)態(tài)度和飯菜質(zhì)量上多下功夫。現(xiàn)在,職工食堂一日三餐供應(yīng),每頓除米飯、饅頭外,還增加了包子、餅、花卷,早點(diǎn)還增加了油條、豆?jié){,每天堅持每頓都為員工準(zhǔn)備小菜、湯、粥,并堅持平均一月吃一次餃子。每天的食譜和菜譜,予以公布,便于接受大家的監(jiān)督。
第五、在菜品和庫房的管理上,各種貨物進(jìn)食堂倉庫,都必須進(jìn)行驗收,登記在冊。食堂用一切貨物包括調(diào)味品,都會根據(jù)可領(lǐng)料數(shù)量簽發(fā),科學(xué)、合理地貯存食品,冷菜庫、糧食庫、調(diào)味料庫經(jīng)常進(jìn)行盤點(diǎn)、清庫,食品按首進(jìn)首吃的原則,以防止變質(zhì),或造成不必要的損失。在食品貯存場所禁止存放有毒、有害物品及個人生活物品。
第六、加強(qiáng)衛(wèi)生管理,增強(qiáng)憂患意識。
食堂衛(wèi)生是隱患的源泉、發(fā)源地。在衛(wèi)生管理上我們堅持每周工作例會,做到警鐘長鳴,增強(qiáng)職工的憂患意識,盡可能地把隱患扼制在萌芽狀態(tài);我們要求每一位食堂職工必須做到:
(1)注意個人衛(wèi)生,勤理發(fā)、勤剪指甲、勤換衣服、勤洗澡,不留長發(fā)、小胡子,開飯先洗手。
(2)食堂內(nèi)外實行定人、定點(diǎn)、定時間、定要求。必須做到每日清掃,對每日產(chǎn)生的垃圾雜物,日產(chǎn)日清隨時打掃。周末進(jìn)行大掃除。
(3)各種餐具、籠布、機(jī)械等要洗刷干凈,做到木見本色,鐵見光,用后擺列整齊,生熟用具嚴(yán)格分開,不得混用。
(3)開飯時不準(zhǔn)吸煙,不準(zhǔn)面向食品說話、咳嗽等。食堂全體工作人員能夠認(rèn)真做好本職工作,明確職責(zé)、各司其職、服從分配、隨叫隨到,保證了食堂工作正常運(yùn)轉(zhuǎn)。
第七、設(shè)備管理規(guī)范、保證安全。食堂是消防安全的重點(diǎn)部位。因此,食堂每日用液化氣、油明火等制定了相關(guān)的操作規(guī)程及使用辦法。各項設(shè)備都設(shè)置了專人負(fù)責(zé),并能做到定期維護(hù)保養(yǎng)杜絕一切完全隱患。
今后的工作打算:一是要進(jìn)一步認(rèn)識做好食堂服務(wù)工作的重要性和必要性。在思想認(rèn)識上要再深化、再提高,并將思想認(rèn)識轉(zhuǎn)化為具體行動,千方百計,創(chuàng)造好的條件,更進(jìn)一步辦好職工食堂,以方便干部職工就餐。二是要不斷強(qiáng)化管理,食堂服務(wù)工作上檔次。三是積極負(fù)責(zé),認(rèn)真搞好食物安全和衛(wèi)生工作。食堂管理工作千頭萬緒,最根本的工作要求就是要對廣大干部職工的生命健康安全負(fù)責(zé)。
因此,我們一定要認(rèn)真貫徹《食品衛(wèi)生法》,把依法加強(qiáng)食品衛(wèi)生管理和各項生活綜合服務(wù)管理工作作為頭等大事,列入重要的管理日
程,并做到責(zé)任到人,抓緊抓實,抓出成效。在領(lǐng)導(dǎo)直接關(guān)懷和指導(dǎo)下,通過食堂全體員工勤辛的努力,食堂飯菜質(zhì)量、花色品種、衛(wèi)生狀況、設(shè)備的正常使用效率有根本性的改變。盡管如此,由于本人水平有限,有許多工作做的不足,仍然還存在一定的差距,對食堂管理還不夠精通,這也證實了我在食堂管理方面上的欠缺,我會在接下來的工作中,加大力度對自身的管理及素質(zhì)的學(xué)習(xí),規(guī)劃好工作計劃等等。同時,我們食堂對照衛(wèi)生要求,還應(yīng)進(jìn)一步完善軟。硬件建設(shè),對食品的采購、物品的損耗加以控制,確保職工吃到價廉放心的食品。我深深感到食堂管理工作是一項長期、細(xì)致、艱苦的工作,只有認(rèn)真、踏實地做好工作,才能保質(zhì)保量、萬無一失。
總之,食堂工作正在日漸步入正;(guī)化,優(yōu)質(zhì)化,食堂工作人員也正在不斷努力,逐步形成一個愛崗、敬業(yè)、務(wù)實、奉獻(xiàn)與合作
的團(tuán)隊,共同為項目事業(yè)的發(fā)展而默默奉獻(xiàn)。
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