食堂廚師長(zhǎng)職責(zé)(編輯修改稿)
2025-11-19 03:26 本頁面
【文章內(nèi)容簡(jiǎn)介】 年進(jìn)行一次體檢，貫徹食品衛(wèi)生法，組織工作人員每天搞好衛(wèi)生，每周一次大掃除，炊具、餐具每天消毒，杜絕事故的發(fā)生。六、教育工作人員節(jié)約糧菜、油、水、電，防止各種浪費(fèi)，采取措施，防毒、防火、防盜。七、建立健全食堂管理制度。協(xié)調(diào)采購、保管、制作、開餐、等項(xiàng)工作，加強(qiáng)團(tuán)結(jié)協(xié)作，每半月召開廚工會(huì)，聽取意見，改進(jìn)工作。八、定期向主管匯報(bào)，并完成臨時(shí)布置的工作。第三篇：廚師長(zhǎng)職責(zé)廚師長(zhǎng)職責(zé)；；；；，食品衛(wèi)生和安全工作；，設(shè)備，如需更換添置，及時(shí)申請(qǐng)；；廚師職責(zé)，嚴(yán)格按操作規(guī)程和食譜的要求加工和制作，可口的菜品。，值班人員負(fù)責(zé)關(guān)閉水電汽油開關(guān)。工作要求，每月對(duì)廚師進(jìn)行考核和評(píng)比，實(shí)行獎(jiǎng)罰。，按時(shí)上下班，服從組織安排，嚴(yán)禁擅離職守。，聽取員工意見和建議。，主動(dòng)熱情，供應(yīng)飯菜一視同仁。，愛護(hù)公物。衛(wèi)生管理① 個(gè)人儀容儀表符合單位規(guī)定。② 工作時(shí)間穿崗位工作服，著裝整齊干凈。③ 進(jìn)行食品加工操作前，必須洗手消毒。④ 持證上崗，廚師上崗進(jìn)行健康檢查，對(duì)有肝炎，傷寒或其他消化道傳染病或活動(dòng)性肺結(jié)核，化膿性或滲出性皮膚病者，不得從事本崗位工作。⑤ 不面對(duì)食品咳嗽，打噴嚏或其他有礙食品衛(wèi)生行為。① 工作臺(tái)，砧板干凈干燥，水池干凈無異味。② 爐頭，灶臺(tái)，鍋，抽煙罩定期清理做到干凈無油跡，無異味。③ 廚具干凈，醬料及調(diào)味盒加蓋，按規(guī)定位置擺放整齊，有序。④ 食品加工機(jī)械設(shè)備清潔無異味。① 嚴(yán)把食品驗(yàn)收關(guān)，確保食品安全衛(wèi)生，防止食物中毒。② 食品存放，具有良好通風(fēng)及照明，每周清理打掃一次，確保衛(wèi)生整齊。① 涼菜間符合要求，配備足夠設(shè)施。② 食品要專人加工，專室制作，專用消毒設(shè)備，③ 食品用具在使用前必須洗凈，消毒，符合衛(wèi)生標(biāo)準(zhǔn)。安全管理，定期、不定期進(jìn)行檢查。，防止液化氣罐泄漏，氣瓶應(yīng)遠(yuǎn)離火源。，防止被盜事故發(fā)生。第四篇：食堂廚師長(zhǎng)2012工作總結(jié)食堂廚師長(zhǎng)2012工作總結(jié)Time is like an arrow, before you can say Jack Robinson of time elapse quickly 2012 be about to near end, what acpanying christmas day immediately is festival the breath with new year’s day, the ding 2013 is about to knock all, I congratulate beforehand everybody Happy New Year, work is great!Turn one’s head 2012, below the consideration guidance that leads in everybody, below the support of extensive staff, hold chef concurrently as division mander of a hutch, I hold to set oneself an example to others from beginning to end, high level, strict requirement, solidarity and lead dining room employee, insist to be attached most importance to with overall situation, obedience organizes arrangement, dry group loves group, had paid dining room government with his real operation, make sure the job is moved normally turn, provide elegant, goluptious dish and excellent service for leader and employee, we still are reclaimed e out several mus of ground, grow vegetable, raise a cattle, sheep, chicken, the variety of design and color of meal, acplish advocate nonstaple food is reasonable and tiein, reduce loss, managing concept of warm service, it is the ground heart and soul elegant, violet gold 2012, the dining room recieves exterior have dinner 121 times in all, add up to 1077 persontime, the accord that is reached a guest by the leader specific work that es to a year now sums up as follows: One, working respect: I hold the position of dining room director to hold job of dining room cook concurrently draw on the wisdom of the masses below the guidance that I lead in everybody, make more reasonable job in the circumstanc
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