The first station of canteen management
Cut with duties
1. Basic shared responsibility
A, in charge of vegetables and vegetable.
(1) roughing, vegetables to remove the old, rotten, yellow leaves and turnips, peeled fruits should not leave the sand, insects and other impurities.
(2) washing the vegetables must be cleaned, soaked, over the water three procedures. Good wash dishes must be clean and hygienic tools installed, can not touch the ground. Garbage must be cleared up. Prohibit the use of rotten vegetables and fish, meat and other foods.
(3) Before the cooking should knife, cutting boards, pots, barrels and other equipment cleaned and disinfected good tools such as knives and cutting boards should be washed after use back into the original position (regular weekly cooking in boiling water disinfection).
(4) vegetable should work with a good cook, cook according to the requirements of vegetable, side dishes, timely supply.
B, responsible for feeding work.
(1) Upon completion of vegetables, vegetable work, the whole group should do to prepare meals.
(2) should be prepared well before feeding rice, vegetables, soup and feeding utensils, put on work clothes, aprons, work wear hat, masks and disposable gloves.
(3) feeding process, can not play with a spoon approach allows jitter Cai Cai dish meal tray drop back; do not pull the mask to speak, can not touch the other items and other body parts, can not rely on the barrel side edge of the stage for after the meal gap should stand instincts;
When the meal must have a good attitude, not quarrel with customers, not free food Dafan or relationship with food fight; when feeding dishes ticket accounts, meal ticket, time, not less play (or play) IC Cards and less income (or how many) meal ticket.
C, is responsible for cleaning a pool of three (feeding station, put dish sets, vegetable stations and vegetables pool), and the shelves and vegetables neatly.
D, participate in weekly large cafeteria cleaning.
2. Leader
A, the working group in charge of arrangements, coordination and supervision.
B, when residual velocity monitoring food meals, and actively cooperate with the chefs at work in a timely manner. May occur when not enough food in the estimated cooking immediate arrangements to ensure the normal and orderly conduct of feeding.
C, between the sewer and responsible for operating within the area of responsibility of the work to clear ditches.
D, complete and arrange temporary charge of other work assigned.
3. crew
Complete layout leader vegetables, vegetable dishes divided tasks.
