5 collection of year-end personal work summaries for canteen employees in 2022

Day after day, year after year, another year is almost passing. After working for a year, it is time to write an annual summary of the canteen staff. Only by analyzing past achievements and shortcomings can we start the new year's work better. How to write a year-end work summary for canteen staff? I have collected and sorted out the year-end summaries of the canteen staff for reference only. Let’s take a look. 2022 Year-end Personal Work Summary for Canteen Staff Part 1

Time flies so fast, time flies so fast, and the new semester is coming soon. This year, under the leadership of the school leaders and with the close cooperation of all staff, we have fulfilled our responsibilities with the purpose of "serving students and relieving students' worries". In order to further improve the catering work for students and safeguard the vital interests of students, it is necessary to reflect on the previous work this semester.

1. Review of past work.

1. Develop and improve various management systems. For example, the job responsibility system for various personnel, the code of conduct for service personnel, and service systems respectively put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of chefs, raw material procurement, acceptance, storage, processing, sales, and tableware disinfection.

2. Strengthen education and training to improve the quality of employees. Lead employees to visit other schools to learn from the advanced management experience of brother schools. In addition, relevant professionals will be selected to participate in city-wide training on food procurement certification, fire safety, and food poisoning prevention. Professional teachers such as epidemic prevention stations are hired to provide restaurant employees with food hygiene knowledge, fire safety knowledge and professional knowledge.

3. Hardware construction has been strengthened to prevent accidents. The kitchen was renovated to varying degrees over the weekend and some hardware equipment and appliances were added to achieve a reasonable layout, ventilation and lighting, and good steam and oil fume emissions. A production safety leading group has been established and a "three prevention" plan has been formulated. Emergency lights are installed in safety passages. Firefighting equipment is kept by dedicated personnel. Administrators conduct fire prevention inspections every day. When entering the canteen, there is a warning saying "The canteen is an important place and no idlers are allowed to enter." There is a warning in the operation room "Pay attention to safety and operate carefully", and the materials supplied in the canteen are supervised by dedicated personnel. In addition to procurement and disinfection, the key and difficult tasks of sanitation are physical examination of cooking personnel, separation of raw and cooked food, no four harmful diseases, cleaning of three meals, cold meat and meat "five specialties", etc. In view of these tasks, we attach great importance to them ideologically and go all out to complete them one by one. Take measures to eliminate various safety hazards in production and ensure operational safety and food hygiene safety;

4. Adhere to high-quality services and continuously expand service concepts. The meals are people-oriented and create a comfortable dining environment for employees. In the process of ensuring the supply of three meals a day for employees, the business philosophy and service concept are constantly expanded;

5. The canteen is implementing "standards" In the work, various measures have been taken;

1) Strictly control the procurement, acceptance, storage, delivery and storage of raw materials; resolutely reject raw materials that do not meet the requirements;

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2) Strict institutional management of sanitation, with clear division of labor and clear responsibilities; even with the reduction of staff, daily sanitation work can be completed with quality and quantity;

3) In the In the daily management of employees, use the system plus emotions and self-action to manage, use guidance to manage, and with constant guidance, employees can transform from assigned work to self-assigned work;

2. Existence Problems

1. It is necessary to further improve the management level and business potential, and try not to cause work mistakes to damage the interests of the canteen;

2. It is necessary to do a good job in financial expenditures, mainly execution The intensity is not enough, the canteen borrows too much, and the relationship between the financial office and the office must be further straightened out;

3. The canteen is short of key staff and the overall quality is very low;

4. It is necessary to rationally build canteen hardware facilities and minimize waste and duplication of construction;

5. Educate all staff to pay attention to saving and increasing income.

3. Measures for improvement

1. Further improve democratic supervision and management, give full play to the union's active participation in supervision management, carefully understand the inventory opinions of the company's fund clearance team, and strengthen effective improvements Measures should be taken to carefully listen to employees’ opinions on improving the canteen;

2. Standardize the canteen’s financial accounts, strengthen cost accounting, safeguard the interests of students, and continue to implement the three disclosures;

3. Strengthen employee awareness Business training to become a good employee who is skilled, proficient in business, understands service, and can educate people;

4. Increase the management of cleaning and food hygiene to serve employees in a safe and hygienic manner;

5. Improve the hardware facilities of the canteen and move the canteen towards modernization;

6. Give full play to the skills of management cadres and encourage employees to use their brains, think of more ways, and work together Run the canteen well.

The road is long and we will work harder to achieve it! Although some achievements have been made in the past year, the existing problems cannot be ignored. In the new year, let us seriously deal with the existing problems, overcome difficulties and forge ahead, unite as one, explore carefully, and strive to run the canteen well.

2022 Year-end Personal Work Summary of Canteen Employees Part 2

The canteen is an important part of the logistics life service work. Especially as a canteen employee, you must work tirelessly and strive to do every job well, because this is directly related to the vital interests of the employees. Therefore, the work in 20xx is summarized as follows:

1. Focus on the overall situation and raise awareness

Adhere to people-oriented, care about the lives of employees, and do good things and practical things for the majority of cadres and employees We must pay close attention to important aspects and make the staff canteen truly a "staff home" and a place where cadres and employees are satisfied. Everyone ideologically realizes the importance of doing their job well, and thus consciously devotes himself to various service tasks. Since this year, all staff in the staff canteen have been able to focus on the overall situation and do their best to do their jobs, which has been praised by leaders and employees.

Unite and collaborate, provide quality service. The work tasks undertaken by the staff canteen are fragmented and complicated, but each work is closely related to the overall work and the vital interests of cadres and workers. In particular, many of the large and medium-sized external reception tasks we undertake directly involve external image. Therefore, with the cooperation of relevant departments, we insist on improving internal unity and collaboration and improving quality services. Especially since this year, the staff canteen has fewer staff and a heavier workload. In order not to affect the normal work operation, whenever there are large and medium-sized reception tasks, our internal employees can obey the leadership's arrangements, regardless of industry or conditions, and go all out to do a good job in reception work. Since the beginning of this year, the canteen has undertaken reception tasks of more than three tables more than ten times, but each reception task has been successfully completed and has been trusted by the leaders and praised by everyone. We also regard the dining and accommodation services for internal single cadre employees as the focus of our work and pay close attention to them. At present, various production and operation tasks are tense and busy, especially some single cadres and employees who have been working on the front line of various production and operations for a long time. They are on vacation or on business trips and come back to eat. As a logistics and life service unit, we can put ourselves in their shoes. It is our job to ensure that they can eat satisfactorily. In order to make our various service work high-grade and service-level, we will replace tableware for everyone in a timely manner, and in the specific service work, we will have an amiable attitude and a clean and tidy environment so that everyone can feel comfortable.

In terms of dining, we did not stay at the general level of ensuring that cadres and employees can only eat enough. Instead, we strictly followed the leadership's requirements and worked harder on service attitude and food quality. Now, the staff canteen serves three meals a day in the form of a buffet. Each meal has more than six varieties of staple food and more than four non-staple food. Each meal comes with two meat dishes and delicious vegetable soup. In order to do this job well, the management, service and cook comrades of the staff canteen think in one place and work hard to provide satisfactory and high-quality services to the cadres and workers wholeheartedly. The staff canteen also formulates weekly recipes and recipes and publishes them to facilitate everyone's supervision. Due to the new improvement in the quality of food and service in the staff canteen, even some residents are willing to eat in the staff canteen with their families. In order to facilitate the lives of cadres and employees, the staff canteen also provides steamed buns, flower rolls and some braised products to the families of cadres and employees in addition to their busy work, which is highly praised by the majority of cadres and employees.

Of course, although we have made some achievements this year, there is still a certain distance between the requirements of the leaders and the expectations of the majority of cadres and workers. We will continue to work hard! 2022 Year-end Personal Work Summary for Canteen Employees 3

This year’s work has passed, and I still feel very motivated during this year’s work. In the past year, our canteen has felt It is very fulfilling. Our canteen maintains a good working condition. In this regard, I also hope to work harder. Now I also feel that it is not easy to do this job well. I have also achieved good results in the past year. The results are summarized based on the work in the xx school cafeteria this year.

First of all, it is health work. We can handle health work well at work. Now I am clearly aware of this. This is also very meaningful. I also believe that this is what we should do at this point. To maintain this, hygiene in the canteen is a key point. I am clearly aware of this and strictly control the hygiene work to ensure that students can eat hygienic and clean food. The school also has very high requirements in this regard. I Personally, I am serious about doing a good job in this regard. Although I am an ordinary employee, I have always been very serious about it. Every time I go there, I will carefully handle the daily mistakes and residues in the canteen to ensure hygiene and cleanliness. , to avoid the growth of bacteria, this is very important, I have also done a better job in this aspect, I feel very good when I think back now, so that students can eat with confidence, to a large extent Good canteen hygiene work.

Now I am deeply aware of the importance of purchasing. I am a member of the canteen, and I am also responsible for the purchasing work of our canteen. When purchasing ingredients, I have always followed strict standards to ensure The ingredients I purchase are all inspected. I communicate with the supplier in a timely manner to reach a good agreement and implement the work seriously. The purchase of ingredients should be carefully prepared. Now when I think about it I really feel very motivated. I believe this is very necessary. After working in the canteen for such a long time, I also insist on doing the relevant duties seriously. I will also maintain myself in the next work. The working mode is to make yourself good enough at this point. The ingredients are purchased every two days. This is also to ensure that the ingredients are fresh enough. At this point, this is what should be done well.

I still feel it is necessary in this regard. I have also done poorly in this area over the past year. I also hope to be able to expose myself to more in the next work. I feel that in my work I need to maintain a stable working mode, and I also hope that I can have more contacts. In this regard, I should maintain it well, and I should also let myself accumulate enough. In the new year, I will be in the cafeteria. I will definitely continue to do my part. 2022 Year-end Personal Work Summary for Canteen Staff Part 4

Time flies so fast, and a school year has passed in the midst of chaos. As the top priority in logistics work, the canteen is naturally indispensable. 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, you should think more about the food of the employees and consider ensuring the physical and mental health of each colleague. The canteen work during this period is summarized as follows:

First, as a collective canteen , Strictly implementing food hygiene and safety in Taiwan is a major matter related to the health of every teacher and student.

First of all, every canteen staff must undergo a physical examination before taking up the job every year. Those who fail the physical examination will not be allowed to take up the job.

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 washing, two flushing, and three disinfection" of tableware in our school 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.

Second, first take inventory and hand over the inventory of goods. Every day I go to the kitchen in person to work and communicate with them (her), to have a detailed understanding of the needs and deficiencies in the canteen work, and to analyze the current situation. The shortcomings of the current situation will be improved in a timely manner. 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 staff's mentality 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. Maintaining it is the key.

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, a large number of winter vegetables were purchased, such as radishes, Chinese cabbage, potatoes, green onions, etc., and Chinese cabbage and various pickles were pickled. So that employees can eat a variety of foods in winter.

Third, it is also very important to keep food in stock. Dining for more than 100 people requires frequent outings to purchase various foods, such as meat, vegetables, eggs, 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 incidents occurred among the people and employees who ate in our canteen.

In addition, I also have strict financial discipline. Every time I purchase something, I always have to accept it and report it to the account in time. I ensure that the funds are earmarked and not spent indiscriminately. I insist on keeping good accounts every day and hold on to the best. The principle of frugality is 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. I will increase my efforts on 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 gradually becoming normalized and formalized, and the canteen staff are also increasing their efforts to gradually form a team that is dedicated, dedicated, pragmatic, dedicated and cooperative. *** Serve silently for the development of your career.

2022 Year-end Personal Work Summary for Canteen Employees 5

This semester, new challenges have appeared in my work. During this period, thanks to the school leaders for their important use and the school’s training, I will start from this semester. I took up the position of supervisor of the canteen and was responsible for the development and implementation of the comprehensive work of the canteen. This school year, the work of the catering department of the General Affairs Office continued to adhere to the principles of "service, standardization, efficiency, and first-class" proposed by Principal Lei, clarify work ideas, and strengthen Implement the responsibility system for each position, strengthen infrastructure construction, strengthen on-the-job training, and promote creative work. Continue to follow the principal's advanced school-running philosophy, guide canteen staff to develop good habits of working hard and thinking diligently, adjust their mentality, accurately position themselves, firmly establish a "service, standard, efficient, first-class" service awareness, and make every effort to relieve the worries of teachers and students , complete food hygiene, food quality, food safety to high standards, be responsible for the health of teachers and students, serve education and teaching, and serve the development of the school. Since the founding of our school, our school has been developing by leaps and bounds. The school cafeteria is responsible for providing meal security services to all teachers and students in the school. It can be said that canteen logistics management is a department most closely related to the daily life of teachers, students and employees.

Through this half-semester work, under the guidance of the director, and 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, constantly improve themselves, constantly sum up experience, and constantly improve their own quality, so that the overall work of the canteen this semester has been substantially improved, pushing the overall work of the canteen to a new level, and contributing to the school Development provides better logistical service guarantee.

Since I took over the canteen work in September, I have encountered great challenges, because the high school canteen in Rome campus will be newly opened on September 1, and more than ten old employees will be deployed from my Everbright canteen. Due to various reasons, it was difficult to recruit staff at the time, and the Everbright Canteen has been operating under a shortage of staff. This semester, despite the shortage of staff, I strengthened the training and encouragement of professional ethics for the canteen staff, and adopted a one-by-one approach to canteen management. , a training method in which the old lead the new and the experienced lead the newbies. 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 standards 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 education and teaching, serve the teachers and students of the school, serve the society, and achieve good comprehensive benefits; through weekly meetings , so that the employees' ideology has been formed that our job is to engage in education, which must reflect both service and education; we must both take the initiative and work hard; through the work of this half-semester, we have clearly demonstrated the canteen The mental outlook and work style of employees have enabled the overall work to make effective progress.

Starting from every Monday, we insist on holding morning meetings to promptly resolve areas where employees do not meet standards, summarize yesterday's comprehensive work, arrange new work for today, and assess and evaluate employees' daily work so that they can Their work has been clarified in a short period of time; employees can continuously improve and make progress in their work; every Friday afternoon regular meeting summarizes the overall work of the canteen and arranges the work for next week, and reviews the employees' work this week. In summary, we help employees improve their work thinking, professional knowledge, skills, and service attitude.

The canteen has adopted various measures in the implementation of "standards":

1. Strictly control the procurement, acceptance, storage, outgoing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements.

2. Strict institutional management of sanitation, clear division of labor, and clear responsibilities; even with a reduction in staff, daily sanitation work can be completed with quality and quantity.

3. This semester, we provide herbal tea to all teachers and students in the school every week, and sugar water for dinner every Tuesday and Wednesday. The soup for each meal is made for teachers and students according to the climate and season, so that teachers and students can have stronger bodies. Can better devote themselves to teaching.

4. In the daily management of employees, our system and emotions use our own actions to manage and guidance to manage. With constant guidance, employees can change from assigned work to self-assigned work. .