What is the daily workflow of the canteen of the unit, and how long does the canteen staff work ever

The workflow of the canteen food processing room.

1) Clock in and out on time, change work clothes;

2) Check whether the clothing is clean and whether there are foreign objects (hair) before entering the processing room;

3) Participate in the daily pre-shift meeting, listen carefully to the foreman's arrangements for the whole day's work, and precautions;

4) Process raw materials according to the command of the foreman (to ensure the quantity and quality of processing);

5) When processing vegetables, ensure that the operating table is free of dirt and sewage, and ensure the hygiene of the soles of the feet;

6) Put the processed vegetables into the plastic basket as required, but the hygiene of the plastic basket must be checked in advance, and there shall be no sundries and peculiar smells;

7) The processed dishes must be placed neatly according to the required classification code;

8) When washing vegetables, there are no yellow leaves, mud, roots, stems, etc., and starchy vegetables must be washed with starch and soaked in water;

9) When cutting vegetables, it is necessary to carefully observe whether there are foreign objects in the dishes and make corresponding records;

10) Process green onions, ginger and garlic before washing;

11) It is strictly forbidden to make trouble during processing, and it is strictly forbidden to pierce the knife into the vegetable pier (offenders will be severely punished);

12) After processing a dish, it must be handed over to the foreman for inspection, and then put it in the designated place to clean up the operating table before processing the second dish (make a record);

13) It is strictly forbidden to scratch your head or take off your work cap when working (offenders will be severely punished);

14) Before getting off work, soak the vegetable pier in disinfection, do a good job in their own sanitation responsibility area, and the foreman can only get off work after passing the inspection.

Canteen canteen outbound process management.

The person in charge of each group fills in the "material application (receiving) form" in advance according to the actual consumption, which is confirmed and signed by the person in charge of the canteen and above, and the person in charge of each group receives it; The warehouse administrator fills in the "outbound form" (in triplicate) according to the document items, and the warehouse management, finance, and use departments each save a copy.

Internal management of the canteen.

We take a new management model.

That is, grape management. The implementation of this management model, from the previous responsibility is not clear, to everyone is responsible, reflecting the role of mutual supervision, employees and employees can produce a sense of competition, not only to improve the management ability of managers.

Enhance accountability.

More importantly, through this management model, loopholes, such as inadequate hygiene, can be avoided. According to the performance of the employees on the day, purple, red and green color marks are marked for reward and punishment assessment, so that the storage process of various work can be managed.

1) Consumables such as fish, meat, eggs, poultry, vegetables, etc. that are not easy to preserve.

After the arrival of the goods, the warehouse administrator will inspect the goods with the "order form" and the quality inspector, and fill in the "purchase acceptance form" (required to fill in the items: product name, unit price, quantity, unit, and name of the delivery unit) by the warehouse keeper and quality inspector.

The personnel of the delivery unit signed and confirmed by the three parties.

2) Low-value consumables such as staple food condiments and low-value durable goods such as small kitchen utensils, cleaning, tableware: After the goods arrive, the warehouse administrator will inspect the goods with the "material purchase application form" and "purchase details" together with the quality inspector and fill in the "warehouse receipt."

Fill in the document settings). (Note: Low-value consumables include rice, flour, oil, seasonings and other ingredients related to the production of finished products.) ）

The daily workflow of the unit canteen. In the morning, you need to prepare the ingredients and start your day. Meals are provided to employees at noon and in the evening. After that, I started to clean up the kitchen dishes and chopsticks.

The workflow of the day in the canteen of the unit begins with the preparation of the dishes. After the dishes are prepared, they are washed, then fried, divided, and finally the tools are cleaned.

First of all, you need to buy the morning to wash the vegetables the day before yesterday, then carry the vegetables, then cook the dishes, and then go to buy the next day's dishes.

The daily workflow of the canteen is first of all to wash vegetables, buy vegetables, cut vegetables, and stir-fry vegetables, which is a process.

First of all, we should pay attention to the preparation of dishes, including cleaning and cutting vegetables, in addition to cooking, and finally we must do hygiene and report for procurement.

The working hours of catering waiters should be exactly eight hours to be legal under the Labor Law of the People's Republic of China

Article 36 The State implements a system of working hours in which the daily working hours of laborers shall not exceed eight hours and the average weekly working hours shall not exceed 44 hours.

Article 37 For laborers who work on a piece-rate basis, the employer shall reasonably determine the labor quota and piece-rate remuneration standards in accordance with the working hours system stipulated in Article 36 of this Law.

Article 38 An employer shall ensure that a worker has at least one day off per week.

Article 39 Where an enterprise is unable to implement the provisions of Articles 36 and 38 of this Law due to the characteristics of production, it may, with the approval of the labor administrative department, implement other work and rest measures.

The canteen staff in every place and every enterprise have different working hours. Because some companies work in three shifts, and some companies work in two shifts. Therefore, it is not possible to fix the working hours of the canteen staff.

The cafeteria staff also work eight hours a day. It's just that there is a break in between, and the 8-hour time is divided into two phases.

Basically, according to the time when students go to and from class, they generally go to work at 5 o'clock in the morning and leave work at 8 o'clock. I go to work at 5 p.m. and leave work at 8 p.m.

The cafeteria staff have independent working hours, but the total time is about 8 hours.

The daily working hours of the canteen workers are generally eight hours, but it may also be about ten hours.

The school cafeteria or unit canteen is an eight-hour workday, but it is divided into shifts, with morning, middle and evening shifts.

Summary. The workflow of the canteen food processing room.

1) Clock in and out on time, change work clothes;

2) Check whether the clothing is clean and whether there are foreign objects (hair) before entering the processing room;

3) Participate in the daily pre-shift meeting, listen carefully to the foreman's arrangements for the whole day's work, and precautions;

4) Process raw materials according to the command of the foreman (to ensure the quantity and quality of processing);

5) When processing vegetables, ensure that the operating table is free of dirt and sewage, and ensure the hygiene of the soles of the feet;

6) Put the processed vegetables into the plastic basket as required, but the hygiene of the plastic basket must be checked in advance, and there shall be no sundries and peculiar smells;

7) The processed dishes must be placed neatly according to the required classification code;

8) When washing vegetables, there are no yellow leaves, mud, roots, stems, etc., and starchy vegetables must be washed with starch and soaked in water;

9) When cutting vegetables, it is necessary to carefully observe whether there are foreign objects in the dishes and make corresponding records;

The daily workflow of the unit canteen.

The workflow of the canteen food processing room (1) on-time, punctual clock-in, clock-in, change of work clothes; 2) Check whether the clothing is clean and whether there are foreign objects (hair) before entering the processing room; 3) Participate in the daily pre-shift meeting, listen carefully to the foreman's arrangements for the whole day's work, and precautions; 4) Process raw materials according to the command of the foreman (to ensure the quantity and quality of processing); 5) When processing vegetables, ensure that the operating table is free of dirt and sewage, and ensure the hygiene of the soles of the feet; 6) Put the processed vegetables into the plastic basket as required, but the hygiene of the plastic basket must be checked in advance, and there shall be no sundries and peculiar smells; (7) The processed dishes must be neatly classified and coded according to the requirements; (8) When washing vegetables, there are no yellow leaves, mud, roots, stems, etc., and the starchy vegetables must be washed and soaked in water; (Qingling 9) When cutting vegetables, it is necessary to carefully observe whether there are foreign objects in the dishes and make corresponding records;

10) Process green onions, ginger and garlic to wash first and then cut; 11) It is strictly forbidden to make trouble during processing, and it is strictly forbidden to pierce the knife into the vegetable pier (offenders will be severely punished); 12) After processing a dish, it must be handed over to the foreman for inspection, and then put it in the designated place to clean up the operating table before processing the second dish (make a record); (13) It is strictly forbidden to scratch the key or take off the work hat when working (offenders will be severely punished); (14) Before getting off work, the vegetable pier will be disinfected and soaked, and the health responsibility area will be done well, and the foreman can only get off work after passing the inspection.

Hello friends The process of eating in the employee canteen usually includes the following steps: 1Employees arrive at the cafeteria:

When employees enter the canteen, they often find their own dining location according to their own dining needs. 2.Ready to eat:

When employees come to the dining location, they can prepare the dining environment (tables and chairs) by themselves, or the business can be responsible for the basic preparation (seat placement, dishwashing preparation, fruit and drink setting). 3.Cooking:

Employees can prepare the required ingredients according to their own tastes, and make rich and delicious dishes in the canteen or equipment, or they can choose catering products and pick up the prepared dining items (food, drinks) in the refrigerator provided by the merchant. 4.Dining:

Employees can rest and entertain in the dining position, and enjoy the meal, everything depends on the habits of the employees, and they can add some delicious flavors according to their favorites, and they can also be equipped with some delicious snacks to match, which can make the dining more perfect. 5.Pay your dining bills:

After completing the meal, the employee will pay for the meal at the cash register or dining equipment, and if there is a merchant preferential activity, the employee can also enjoy the preferential gifts given by the merchant when paying for the meal. 6.Leave the cafeteria:

After completing the payment, the employee can put away the dining utensils, clean the dining environment and leave the canteen to complete the dining process. In addition, in the dining process, the staff canteen can also be liquid and noisy by putting some interesting activities (lucky wheel, **, etc.), **activities (coupons.