Staffing is based on the factory canteen canteen meals and other conditions such as the number of different places and equipment and increase or decrease, but the function and quality of service remain unchanged.
1, composed of staff canteen standard ratio:
      Canteen staff: 1/50 ~ 80 (all kitchen staff / dining Number)
      Canteen chef: 1/250 ~ 300 (chef / dining Number)
2, canteen supervisor responsibilities:
      Responsible for coordination between the parties with your factory, urging command.
      Responsible for modulation weekly menu, food samples, arrange work day kitchen tasks, enhance discipline chef cooking.
      Supervision canteen ledger content, timely adjust and maintain the efficient operation of the cafeteria each program.
      When the meal in the restaurant open walk observe, identify problems and timely processing services. Team building canteen, canteen staff composition.
3, procurement responsibilities:
       Depending on the plant weekly recipes, projected grain and oil ingredients, fuel and daily necessities such as detergent, such as summary, the record is sent to the main office to co-ordinate; storage and distribution center according to the needs of each canteen unified distribution, the article failed to produce their own distribution by buyer procurement. The buyer must check the ingredients and check items sent.
       Daily and monthly statistical procurement data. Responsible ledger finishing, auxiliary canteen work.
4. Warehouse responsibility:
       Ingredients and dry ingredients daily secondary inspection, standards-compliant before acceptance. All the dry ingredients and labor supplies warehouse, must be collected by a designated team member and sign before release.
       At the end of the warehouse inventory. Warehouse and maintain hygiene. Management is responsible for updating the canteen culture column.
Assist canteen work.
5, chef classes Responsibility:
       Responsible for cooking your factory dining dishes, kitchen workers and waiters discipline, the department responsible for the use of facilities and equipment maintenance, as well as clean and tidy.
6, kitchen workers shift responsibility:
       Chef obey instructions to complete the day cleaning the dishes, cutting, with the meal service, the department responsible for the use of facilities and equipment maintenance, as well as 7, clean and tidy.
8, cleaning service classes Responsibility:
       Responsible for cleaning and disinfecting utensils plate, full canteen kitchen 7S clean and tidy. Auxiliary kitchen workers working class.