Canteen Administrator Job Responsibilities, Canteen Warehouse Keeper Responsibilities

Specific Responsibilities

1. Be specifically responsible for the management of the school canteen warehouse, do a good job in the warehouse receipt, collection, and settlement, and consciously accept the inspection of the school's food hygiene and safety leading group.

2. The warehouse keeper should actively ask for relevant food certificates, carefully register the accounts, and keep the food properly, so that the accounts are clear and the accounts are consistent. Seriously take the inspection of the purchased food raw materials unqualified will not be put into storage, and if the certificate is incomplete, the relevant personnel should be required to supplement the relevant documents before they can be allowed to enter the warehouse, and the documents requested will be submitted to the director of general affairs for signature. The requested documents should be classified and pasted according to the requirements of file management, bound and filed, and properly preserved for inspection.

3. The warehouse manager has the right to refuse to accept the "three nos" products, toxic, harmful, rotten, mildew, insects, filthy and unclean, mixed with foreign bodies and sensory abnormalities, and expired food. Strictly implement the canteen in and out of the system, before the acceptance should be carried out, the warehouse should be registered, the goods must be weighed and accepted, as little as possible into the semi-finished dishes. It is strictly forbidden to eat inferior food in the canteen to ensure that the food is of high quality, hygienic and affordable.

Once a problem is found, it should be reported to the person in charge immediately, and the facts should not be concealed, and the suspicious goods should be returned and exchanged in a timely manner.

4. The warehouse manager should publicize the daily recipes and enter and exit with the staff.

5. Keep the warehouse clean and tidy with the external environment, and carry out the warehouse in a timely manner. Ventilation and moisture protection. Responsible for the storage and use registration of all items in the warehouse, and establish and improve the registration account for the use of items.

Classify the items in the warehouse, store them on separate shelves, and mark them. The main and non-staple foods, raw materials and sundries shall not be mixed, and shall be stored separately and classified.

6. If the warehouse manager has a food poisoning accident due to poor supervision, he shall be investigated and bear the corresponding responsibility in accordance with the relevant legal provisions.

7. Be a good canteen owner. Non-staple food supply plan, the daily materials required as soon as possible, notify the purchase in time, to prevent shortages, affecting the canteen**.

8. Learn and master the basic knowledge of food raw material procurement, and understand the relevant food hygiene laws and regulations.

9. Complete other tasks assigned by the school and the director of general affairs.

10. Overtime is not counted as work within the job.

Check the contents. 1. Whether the reservoir area and the ground in the reservoir are free of silt and debris.

2. When not in use, the working tools should be parked in the designated area.

3. Doors, windows, skylights and other openings should be kept closed when not in use, in good condition, which can effectively prevent birds and other flying insects from entering.

4. Whether the lighting equipment of the warehouse is in good condition and safe. (Check method: Turn on all the lights in the library, check whether there are lights that are not lit and whether the brightness is enough).

5. Whether the warehouse office is clean and tidy. (Requirements: a. All documents are neatly placed; b. There is a clear classification).

6. Whether the warehouse floor is clearly marked with the stacking area and tally area.

7. Empty pallets are stacked neatly in the designated area.

8. There is no inversion and no overheight phenomenon in the stacking of goods.

9. The goods are stacked neatly, without damage or deformation. (Except for damaged and stored goods in the shelving area).

1. Under the leadership of the canteen management chief, do a good job in managing the warehouse.

2. Comply with the regulations, accept the incoming raw materials, and refuse to accept unqualified raw materials. Detailed registration of inbound and outbound materials, and do a good job of monthly inventory, the materials in the warehouse are well known, and the materials are placed in an orderly manner.

3. All kinds of raw materials are divided into storage, raw and cooked can not be mixed, especially for seasoning items, they should be strictly separated to prevent errors in storage and out of storage.

4. Frequently clean and ventilate the warehouse to keep the air circulating in the warehouse, dry and not damp, and ensure that the contents in the warehouse are free of mildew.

5. Implement the "Food Sanitation Law" to do a good job in the anti-rodent and fly work in the warehouse, and report and clean up the rotten and spoiled food in a timely manner to prevent food poisoning due to the lack of detailed warehouse management.

6. Abide by all rules and regulations, do not be late, do not leave early, stick to the job, and ensure that the canteen materials are used at any time.

7. Do a good job in other tasks assigned by the leader.

How many ingredients come in and out every day, count, who received it!

Summary. Hello! We're happy to answer for you!

The main work content of canteen management: 1. Responsible for the regular operation and management of the staff canteen, including personnel administration, canteen safety, quality control, public relations, crisis management, etc., to ensure the normal operation of the canteen; 2. Responsible for the cost control and financial management of the canteen; 3. Responsible for the training of canteen staff; 4. Lead the team to complete the performance tasks of the canteen; Increase customer satisfaction.

The main work content of canteen management.

The main work content of canteen management.

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Hello! We're happy to answer for you! The main work content of canteen management.

1. Responsible for the regular operation and management of the staff canteen, including personnel administration, canteen safety, quality control, public relations, crisis management, etc., to ensure the normal operation of the canteen; 2. Responsible for the cost control and financial management of the canteen; 3. Responsible for the training of canteen staff; 4. Lead the team to complete the performance tasks of the canteen; Increase customer satisfaction.

What are the responsibilities of a canteen supervisor?

1.Under the leadership of the minister, he is responsible for the daily management of the staff canteen.

2.Responsible for the daily statistics (estimates) of diners and the preparation of corresponding staple foods, vegetables and other materials, and check and maintain the dining order.

3.Responsible for inspecting the hygiene of the canteen and disinfection of dining utensils to ensure the safety of meals and no food poisoning.

accidents, and control the consumption of sanitary disinfection supplies and sanitary ware.

4.Arrange employees in shifts reasonably, and do a good job of sanitation and regular cleaning after each meal.

5.Arrange and complete the guest dinner or leadership banquet tasks temporarily issued by the Administration Department in a timely manner.

6.Organising or assisting in the daily procurement of staple food or other items.

7.Responsible for the business supervision and guidance of subordinate personnel, and do a good job in performance appraisal.

Job. 8.Complete other tasks assigned by the Minister of Administration on a temporary basis.

Responsible for the day-to-day management of the restaurant and maintain close contact with the kitchen to ensure the quality of the restaurant's services.

Directly responsible to the restaurant manager.

2.Attend weekly business meetings, report on the work of the restaurant, and convey the spirit of the meeting to employees.

3.Inspection work:

1) Check the equipment, furniture, tableware and its condition every day.

2) Inspect service supplies, cleaning and hygiene, and check inventory materials.

3) Check the grooming of employees.

4.Preside over the daily pre-dinner meeting and arrange the service work of the day.

5.Find out what the day's food is served from the kitchen and set up the dishes to focus on.

6.Sign for food and drinks.

7.Handle complaints and inquiries from guests appropriately.

8.Do a good job in employee attendance and evaluation.

9.Do a good job in the property management of the restaurant.

10.Responsible for the training of employees.

So the above is a detailed content of some of the responsibilities of the canteen supervisor, I hope you will refer to it.

The responsibilities of the canteen manager are as follows:

1. Responsible for the operation of the staff canteen, set up the canteen team, and have certain experience in canteen management.

2. Coordinate the arrangement of staff meals and guest meals in various departments to ensure the food safety and hygiene provided, and meet the requirements of the hygiene standards of the catering industry.

3. Accounting and cost control of incoming and outgoing accounts of ingredients and materials, and filing of bills.

4. Check and reimburse the accounts of staff meals and guest meals every month.

5. Maintain external relations and be familiar with relevant food safety regulations.

6. Actively accept the inspection and visit of the first department to solve the relevant problems of the canteen.

7. Collect the opinions of the company's employees and customers to ensure the satisfaction of employees.

Precautions for daily management of the canteen

1. Storage and custody of raw materials

In addition, the smart canteen has a preset shelf life for food or the preset shelf life of fresh dishes, real-time intelligent supervision of raw materials, support early warning of the shelf life of inventory goods, and remind the administrator to check the raw materials in time and consume them in time according to the requirements.

At the same time, the smart canteen management system also supports inventory backlog early warning and shortage early warning, helps managers establish and improve the procurement management process of all ingredients, and supervises detailed registration and storage on a daily basis.

3. Canteen environmental safety management

To create a clean and hygienic dining environment for users, and strive to create a canteen that satisfies users and rest assured, it is also necessary to manage the environmental safety of the canteen, and the environmental safety management of the canteen includes temperature and humidity, carbon monoxide, gas, flooding, power failure, smoke, etc., and the smart canteen uses the combination of intelligent equipment and intelligent management system.

Real-time monitoring of relevant data, once the data exceeds the safety value, the mobile phone will immediately alarm and push alarm information, helping relevant personnel to quickly do emergency treatment, providing all-weather guarantee for the safety of the canteen.