Self-evaluation of working in the canteen

Self-evaluation of working in the canteen (5 general articles)

No matter in study, work or life, we have all had the experience of writing self-evaluation. Self-evaluation often reflects It shows the individual’s understanding and attitude towards self-worth and social value in life. I believe many people will find it difficult to write a self-evaluation. The following is a self-evaluation of working in the canteen that I have carefully compiled (5 general articles). You are welcome to read it. I hope you will like it.

Self-evaluation of working in the canteen 1

Time flies so fast, and it is almost the end of the year, and in the blink of an eye, it has been three months since I took over the canteen. As a canteen, it is naturally inseparable from food. Food is an indispensable part of everyone's life. If we do not eat, it is impossible to survive, so as a unit canteen, this is also very important. As an administrator, we should pay more attention to the employees' diet and study to ensure the physical and mental health of each colleague. Now I would like to make the following evaluation of the canteen work during this period:

First, as a group In canteens, strict implementation of food hygiene and safety in Taiwan is a major matter related to the health of every employee. First of all, every canteen staff must undergo a pre-job physical examination every year, and those who fail the physical examination will not be allowed to work. Secondly, we conduct ideological education for staff from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff at work. We must do a good job in food hygiene and "one wash, two rinses, and three disinfections" of tableware in our canteen. The workbench should be cleaned as needed, and the kitchen should be cleaned once a week. If you find any deficiencies in your work, point them out immediately and order corrections in a timely manner. All staff can do their jobs conscientiously, clarify their responsibilities, perform their duties, obey assignments, and be available on call to ensure the normal operation of employees' work.

The second and August is when I officially took over the canteen. First, I will take inventory and hand over the inventory of goods. Every day, I will go to the kitchen to work and communicate with them in person. I will have a detailed understanding of the needs and deficiencies in the canteen work, and I will promptly improve the shortcomings of the current status. For example, the hygiene situation: due to the continuous reception of several large-scale gatherings some time ago, everyone was physically and mentally exhausted. They were not able to clean the place in a timely and thorough manner, and the items were not arranged neatly, which made the leaders feel dirty and messy about the canteen. , bad impression. In order to adjust the mentality of the staff in time and change the current situation, I personally went to the kitchen and took the lead with them to clean the ceiling, walls, stove, steamer, floor, and warehouse. This cleanup was effective, the kitchen has been significantly improved, and the good working environment has changed the leader's impression. Persistence is the key.

September was a busy month. We received the director of the center and his delegation to study and exchange, and the center came to have dinners with full-time employees. There were more than ten large and small meals. The meal reception work was completed in a timely, accurate and smooth manner, leaving a good impression on leaders at all levels. At the same time, normal meals for employees are ensured.

October in the golden autumn is the harvest season, and it is also the time when autumn vegetables are on the market. In order to reduce the cost of the canteen, we purchased a lot of winter vegetables, such as radishes, Chinese cabbage, potatoes, green onions, etc., and pickled Chinese cabbage and various pickles. So that employees can eat a variety of foods in winter. At the same time, with the support of the leaders, we spent a week building a winter storage cellar, which effectively ensured the storage of winter vegetables.

Third, it is also very important to control the purchase of food. For more than 40 people, they often need to go out to purchase various foods, such as meat, vegetables, eggs, poultry, staple and non-staple food, etc. I personally purchase food that does not have a "Quarantine Certificate" or "Food Hygiene Permit" and I will not purchase any food that has been stored for a long time or has deteriorated or smelled. I strictly prevent the occurrence of serious food poisoning incidents and ensure that The physical health of every employee. During this period, no intestinal diseases or food poisoning accidents occurred among the people and employees who ate in our canteen.

In addition, I also have strict financial discipline. Every purchase must be accepted and rejected in time, and the accounts must be paid in time. This ensures that the funds are earmarked and not spent indiscriminately. The accounts are settled every five days and every ten days. Once reimbursement is made, adhere to the principle of frugality to achieve high quality and low price.

Due to my limited level, I am not proficient enough in canteen management, and there are many things I have not done well. For example: the loss was 505.86 yuan in the first month, and the loss was 76.25 yuan in the second month. This also confirmed my shortcomings in canteen management. I will increase my efforts in my own management and quality learning in my future work. At the same time, the purchase of food and the loss of items are controlled to ensure that employees can eat cheap and reliable food.

In short, the work in the canteen is becoming increasingly normalized and regularized, and the canteen staff are also increasing their efforts to gradually form a team that loves their job, is dedicated, pragmatic, dedicated and cooperative, *** agree Serve silently for the development of your career. Self-evaluation of working in the canteen 2

Time flies so fast, and it is almost the end of the year. In the blink of an eye, I have been working in the canteen for a year and a half.

Looking back on every day in the past, as a chef in the canteen, I deeply feel the heavy responsibility and heavy work pressure.

Because the quality of the work I do is likely to affect the physical and mental health of all employees, so in order to maximize strengths and avoid weaknesses so that I can do better work in the future, my evaluation of one year's work is as follows.

First of all, I would like to thank all the leaders for their recognition and support of my work, including pointing out problems to me at work and putting forward valuable opinions, such as: the vegetables are salty and too oily. The color is too heavy and so on. At the same time, I quickly and deeply realized the shortcomings in my work and made timely corrections.

Secondly, at work, I strictly abide by the canteen sanitation system and conscientiously implement the sanitation "May 4" system. Strictly implement the "Food Hygiene Law" to prevent "diseases from entering the mouth", prevent food contamination and harmful substances from harming diners, and ensure the health of diners. At the same time, "four separations" are implemented for the storage of finished products: separation between raw and cooked products; separation between finished products and semi-finished products; separation between food and sundries and medicines; and separation between food and natural ice. Environmental sanitation adopts the method of "four fixes": fix people, fix things, fix time, fix quality, divide work into different areas, and assume responsibility; personal hygiene should be done with "four diligences": wash hands frequently, cut nails; bathe frequently, get haircut; wash hands frequently Clothes and work clothes should be changed frequently. Cabinets and shelves where food is placed should be kept clean at all times and free of mold and rat stains. The stoves and floors in the operation room should be washed regularly every day, and the restaurant floor and "bowl dust" should be wiped carefully, and the floors, doors and windows in the operation room should be strictly ensured. , glass and surrounding environment sanitation.

During this year, I worked hard to learn cultural, business, and technical knowledge. Go to work on time, abide by labor discipline and all rules and regulations in the canteen, and work hard to complete my job. In terms of cooking, I strictly follow the food operating procedures to ensure that the staple food produced meets the quality requirements. The size should be uniform and the heat should be controlled. The side dishes should be picked and washed carefully, and the pieces should be clearly divided. Be kind to the dining staff, speak kindly, do not use bad words, do not curse, work together as a team, and do a good job in the kitchen.

At work, I am diligent, responsible, hardworking, and actively perform my job responsibilities. . Looking forward to the new year, I will work harder and more enthusiastically to complete my own work under the guidance of the leadership. 3.

My work this semester has appeared. I have faced a new challenge. During this period of time, thanks to the important use of the school leaders and the school's training, I have taken up the position of canteen supervisor from this semester, responsible for the development and implementation of the overall work of the canteen. This school year, the catering department of the General Affairs Office We will continue to adhere to the principles of "service, standardization, efficiency, and first-class" proposed by President Lei in all our work, clarify our work ideas, strengthen the implementation of the responsibility system for each position, strengthen infrastructure construction, strengthen on-the-job training, and continue to promote creative work in accordance with this principle. The principal's advanced school-running philosophy guides the canteen staff to develop good habits of working hard and thinking diligently, adjust their mentality, accurately position themselves, firmly establish the service awareness of "service, standardization, efficiency, and first-class", and do their best to relieve the worries of teachers and students. Complete high standards of food hygiene, food quality, and food safety, be responsible for the health of teachers and students, serve the school's teaching management system, and serve the development of the school. Since the establishment of the school, our school has been developing by leaps and bounds. The school cafeteria is responsible for this. It can be said that the canteen logistics management is the department most closely related to the daily life of teachers and students.

After this half-semester work, the director has learned a lot. Under the guidance of the director, with the strong support and help of leaders, teachers, and colleagues from all departments in the school, I worked closely with the director to implement all the work in the canteen. Together with all the staff in the canteen, we constantly improved ourselves, constantly evaluated our experience, and constantly Improving one's own quality has substantially improved the overall work of the canteen this semester, pushed the overall work of the canteen to a new level, and provided better logistical service support for the development of the school. I have encountered great challenges since I took over the canteen work in September, because the high school canteen in Rome campus was newly opened on September 1, and more than ten old employees had to be transferred from my Everbright canteen. Due to various reasons, it was very difficult to find staff at that time. Recruitment, the Everbright Canteen has always been operating under a shortage of personnel. This semester, under the situation of insufficient staff, I have strengthened the training and encouragement of professional ethics and ideas for the canteen staff, and adopted a one-by-one approach to canteen management, with the old leading the new and the experienced A novice training method. Let the monitors of the canteen classes improve themselves while managing others, promptly point out the irregularities in their work, and propose improvement measures to guide them on how to make the overall work meet the norms and standards. I use every opportunity to help them until All staff will be recruited at the end of this semester.

In terms of routine work, all staff have a clear direction. The eight-character policy of "service, standardization, efficiency, and first-class" is the school leader's guideline for the work of the General Affairs Office; our cafeteria organizes all employees to study the school's policies carefully , how to transform the advanced concepts of school leaders into practical work, so that our work can truly serve the school's teaching management system, serve the teachers and students of the school, serve the society, and achieve good comprehensive benefits; after every week Regular meetings have formed the ideological consciousness of employees that our work is engaged in education, which must reflect both service and education; we must both take the initiative and work hard; after this half-semester work, it has been clearly demonstrated Improved the mental outlook and work style of the canteen staff, so that the overall work has been effectively progressed. Starting from every Monday, we insist on holding morning meetings, promptly solve the problems where employees are not up to standard, evaluate yesterday's comprehensive work, arrange new work for today, and assess and evaluate employees' daily work so that their work can be achieved in a short time. Make it clear; enable employees to continuously improve and improve at work; hold regular meetings every Friday at noon to evaluate the overall work of the canteen and arrange work for next week, evaluate employees' work this week, and help employees from work thinking In terms of professional knowledge, skills and service attitude, all can be improved. Self-evaluation of working in the canteen 4

For a long time, our school canteen work has been adhering to the principles of "public welfare", "service" and "safety", paying attention to routine and details, and playing a role in "running a school that satisfies the people" important role. In order to further improve the construction and management level of our school canteen and ensure the health of teachers, students and employees, our school is based on the Hubei Provincial Department of Education's "Opinions on the Financial Management of Canteens in Primary and Secondary Schools in Nine-Year Compulsory Education" and the Shiyan Municipal Education Bureau's "On the Financial Management of School Canteens" Management Opinions" and other documents as well as the "Food Hygiene Law", "School Health Work Regulations" and other laws and regulations. Now combined with the actual situation of our school, we have launched a comprehensive and serious self-examination of the school cafeteria work. The work evaluation situation is now reported as follows:

1. The leadership attaches great importance to careful deployment

Each semester At the beginning, the school will hold a special canteen work meeting to clarify responsibilities and specific division of labor. It will set up a school canteen work leading group headed by the principal to coordinate various tasks, formulate plans and clarify responsibilities for each specific work, and institutionalize and standardize the overall work of the canteen. The Logistics Department is responsible for the specific implementation. It has refined and implemented all management aspects from personnel, transfer, equipment, procurement, storage, processing, sales, etc. and holds regular canteen work special meetings to study superior documents and study each stage. To implement the measures, school-level leaders take turns visiting the student cafeteria every day to solve problems at any time and provide timely guidance for immediate improvements.

2. Ensure effective supervision of sanitation

Food safety and sanitation are the top priority in the canteen. In order to ensure that no case of food poisoning occurs, the following main measures have been taken:

1. The canteen can strictly implement the national "Food Hygiene Law", have various health and safety systems and measures, and have inspections, records, and emergency measures for emergencies. The staff can consciously go to work and operate as required. All other health measures and regulations can be implemented.

2. Do a good job in procurement acceptance. Process until cooked, cook the food thoroughly, keep samples, and strictly control the incoming food.

3. All tableware and utensils are sterilized with high-temperature steam after each meal, which is healthy and hygienic.

4. Establish various safety and health systems as well as inbound and outbound bidding, inspection, acceptance, registration, and signature systems.

5. Establish a mass supervision mechanism to allow everyone to jointly control food safety and hygiene. A food management committee composed of school trade union cadres, teacher representatives, student representatives, etc. is held to hold regular meetings for supervision. Perform functions such as supervision and inspection of the canteen focusing on charging standards, cost and profit control, food quality, and expenditure structure.

3. Ensure that meals are people-oriented

In order to safeguard the legitimate interests and physical and mental health of teachers and students, our school adheres to the principle of "public welfare" and conducts separate accounting of canteen costs in accordance with the requirements of "non-profit" , with the goal of ensuring the daily operation of the canteen and balancing the budget, and reasonably determine the meal price.

1. In accordance with the requirements of the school, the Logistics Office organizes personnel to inspect and assess the canteen work on a regular or irregular basis, focusing on the price, quality and quantity of food and dishes during the assessment.

2. Due to the rise in food prices, the school has adopted partial subsidies to ensure that students do not suffer from price increases that affect the quality of food.

3. Ensure the quantity and quality of meals, and strive to achieve a reasonable mix of meat and vegetables, with rich and diverse varieties, to meet the needs of students' healthy growth.

4. A maximum price limit is imposed on dining prices to ensure that the final balance or loss is controlled within 4% of the semester turnover.

4. Teachers and students build polite canteens

1. Fully mobilize students’ enthusiasm and form a system of contact with students. Regular and irregular meetings with students, Student representatives held discussions, communicated, listened to opinions, and provided feedback and measures for improvement.

2. Provide "loving and nutritious meals" to students from families with financial difficulties to solve their worries and help them study with peace of mind.

3. The school arranges for teachers to lead the team on a voluntary basis during meals every day, and conducts meal management to urge students to eat politely, and regularly selects "dining politeness classes".

4. Canteen staff undergo physical examinations and hygiene training every year. They hold certificates as required to work, provide enthusiastic service, use polite language, achieve service procedures and standardized operations, and actively cooperate and actively understand the health administration department. Supervision and guidance.

5. Establish a financial system for the disclosure of canteen finances and recipes, and implement financial disclosures every month and recipes every Monday.

5. Standardize expenditure and improve the mechanism

Our school cafeteria implements a package meal system. Food fees collected from students are strictly in accordance with the regulations of the superiors. They are collected in advance at the beginning of the semester and carried forward at the end of the month. Food income is confirmed , End-of-period settlement method, more will be refunded and less will be reimbursed. At the end of each month, based on the number of meals provided in the month, the number of diners, and meal standards, the canteen will be carried forward in the advance payment to confirm the meal income of the current month. When the meal expenses are collected in advance, our school will announce the meal expenses to students and parents. Charging standards and planned number of meals; at the end of the semester, based on the difference between the actual number of students' meals and the number of meals at the beginning of the semester, the meal fees are settled to students. Our school regularly announces the settlement orders to students and parents on the bulletin board. Students who eat in the cafeteria pay monthly Collect actual settlement.

The use of canteen balances is regulated and is only used to improve student meals and canteen facilities and equipment, rather than for the school to issue faculty and staff benefits or to be transferred to the school for non-canteen operating service expenses in other ways.

6. Existing problems need to be improved urgently

Due to insufficient funds, the dining environment for teachers and students needs to be improved. Self-evaluation of working in the cafeteria 5

"Food is the first necessity of the people". For students who go out from home, "eating" is more important than "living". The school is a special unit, and students It is a special consumer group. School canteen management and students' hygiene and food safety issues are related to the students' health, the reputation of the school, the improvement of teaching quality, the development of the school, and the stability of society. Therefore, the management of the canteen is more concerned about students, parents, and society. Our school also attaches great importance to it from the principal to all administrative leaders, supports it in work, and ensures that our school will pass with high standards in 20xx. We have received the "A" grade canteen management acceptance in Wuxi City. All our staff who work in the canteen are deeply aware of the great responsibility, aware of the importance of the work, and have a sense of responsibility, professionalism and initiative. Let me make a brief report on the following points: < /p>

1. Establish a canteen management network organization

Our General Affairs Office is fully responsible for the school canteen. A deputy director is responsible for daily work. The Food Management Committee implements the quality evaluation and management of the canteen. For financial supervision, the Food Management Committee is attended by some representatives of the labor union, the Teachers' Congress and outstanding student representatives, and directly evaluates the quality of the meals to the principal's office or the General Affairs Office. The school cafeteria is divided into the first cafeteria (first floor) and the second cafeteria (second floor). Each team has two leaders hired by the school as team leaders. They divide the work among the people, clarify the responsibilities, sign safety responsibility certificates at each level, and supervise and assess each other.

2. Improve the system and put the measures in place

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Our General Affairs Office holds a special meeting for the canteen staff every month, and hires comrades from the town health and epidemic prevention station to be our voluntary supervisors to attend the meeting to focus on studying and discussing the implementation of various rules and regulations and safety education work etc. Since 20xx, the "School Logistics Management System", "Canteen Hygiene and Safety Convention", "Canteen Staff Responsibilities", "Zhangzhu Senior High School Canteen Safety Requirements", and "Zhangzhu Senior High School Canteen Safety Responsibility Statement" have been formulated ", "Logistics Personnel Assessment System", "Tableware Cleaning and Disinfection System", "Food Poisoning Emergency Response and Epidemic Reporting System", "Canteen Food Storage and Warehouse System", "Canteen Staff Health and Personal Hygiene System", and carefully study " "Food Hygiene Law of the People's Republic of China", "Food Hygiene Regulations of Jiangsu Province" and other information, ensure that the system is sound, measures are in place, and management is strict. Whoever has problems will be responsible. In order to prevent various management systems from becoming mere formalities, we must The system is implemented in practice. On the one hand, the canteen conducts skill-strengthening training for all employees on the basis of organizing all employees to learn various management systems. This year we conducted two simulated fire-fighting drills and also targeted the requirements of different positions in the department. , conducted multiple drills on personal skills, and on the other hand, increased on-site supervision and on-site education of specific operators during the implementation of the management system to reverse the bad habits of operators that commonly exist in the entire catering industry. After taking a series of effective measures, the management system measures were gradually implemented.

3. Canteen Management Form

The current management form of the school canteen is a system of independent operation and hiring of team leaders. The canteen chef prepares the menu, which is reviewed by the General Affairs Office and then designated by the designated Delivery by the unit will be inspected and reviewed by a dedicated person appointed by the General Affairs Office, and then approved by the Director of General Affairs. The entire process will be supervised by the school doctor, and will be combined with random inspections by the Food Management Committee. The school currently has about 1,200 people dining. The canteen is required to continuously adjust and improve the food structure. There are no less than 12 varieties for breakfast and no less than 23 varieties for lunch and dinner for students to choose from, and a method of cooking multiple dishes to suit the students' tastes is adopted. All vegetable prices are set by the General Affairs Office, Food Management Committee, etc.

Currently, the price is RMB 2 for a full meal, RMB 1.5 for a small meal, seasonal vegetables between RMB 0.50 and RMB 1.0, and soup is free. According to the school cafeteria's business philosophy, it does not make money from students. Currently, the profit is controlled within 2.5%, and basically all funds are used for student meals.

4. Implement a fixed-point procurement system to eliminate potential safety hazards.

The safety work in the canteen mainly involves the purchase, processing and storage of food, the cleaning and disinfection of tableware, and the canteen staff themselves. The school has further improved its understanding of the centralized procurement of raw materials in the canteen, institutional measures, and standardized procedures. Salad oil, seasonings, and rice are purchased from the cooking oil company. Meat is usually purchased from the company with complete qualifications under the principle of quality first and price second. unit supply. We also adhere to the certificate requesting system and obtain food hygiene inspection certificates, laboratory tests, business licenses and related certificates, which will be inspected and accepted by the General Affairs Office, and we must ensure that the purchase acceptance is strictly controlled. This semester, vegetables are mainly supplied by the town vegetable base, and meat is supplied by Yixing Ruide Company, thus preventing non-permitted food from entering the school. The processing and storage of food and the cleaning and disinfection of tableware are implemented in different positions, the work is divided into people, the responsibilities are clearly defined, and the records are recorded in a timely manner. The General Affairs Office conducts inspections from time to time. At the same time, we should strengthen the ideological education of canteen staff, strengthen the study of political theory, establish the idea of ​​serving education and serving teachers and students, truly care about the lives of canteen staff, solve their difficulties, and make them work in the canteen wholeheartedly without selfish distractions. Canteen staff and relevant management personnel are required to conduct a health examination every semester, a monthly safety meeting and daily health inspections. They must understand the necessary knowledge training for temporary inspections at any time and adhere to good personal hygiene. Wear uniform work clothes and work caps. .

5. Existing problems

In the process of self-examination and self-correction, there are still some problems: the quality of food procurement must be further strengthened, more feasible rules and regulations should be established, and more quickly Encourage some parents of students to join the food management committee, so as to do a good job in publicity and education for parents and society, and usually strengthen the supervision and inspection of the General Affairs Office. The school canteen is the top priority in our work. How to make teachers and students eat satisfactorily, healthily, and safely is a question that our school will always have to think about in the future.

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