In brief, the school canteen supervision, but also not good. The factory canteen is simple, but the workers are picky. They are all very tired. Chefs don't protect well. The sanitary condition has the most influence on the feeling of diners.
one ． Fully responsible for the management of harmonious canteen, and various harmonious operations.
2. During working hours, the canteen supervisor should deepen the on-site monitoring, carefully investigate the staff's deficiencies in operation and make corrections; Grasp the meal opening time to ensure no missed meal; Pay attention to the situation of separate meals and deal with the problems of the reaction of the factory staff; Firmly root out the on-site supervisor, sit idle in the warehouse during working hours, and do not carefully supervise the on-site operation.
3. Be responsible for the operation of the proposed part of the staff, check and evaluate the staff, put forward the opinions of rewards and punishments according to their operation practice, and supervise and harmonize the operation between teams and groups.
4. According to the technical level and expertise of this part of the chef, the organization and mobilization of post personnel are proposed.
5. Draft the kitchen menu, control the cost, draw up the production task according to the cost specification of this part, strictly control the purchase and purchase plan and requirements, and fill in and sign the purchase order.
6. Communicate with the canteen operators stationed in the factory, carefully understand the opinions of the factory staff on the catering and sanitation service, correctly handle various unavoidable matters, and report to the superior when serious problems are found.