Culinary Professional Ethics and Regulations

Professional Ethics, Service Mindset.

Cafeteria staff should adhere to the Party's guidelines and policies, diligently study political affairs and culinary knowledge, continuously enhance their ideological awareness and cooking skills, and provide excellent service and dedicated work ethic to serve the client. They should always prioritize the dining needs of the school.

2) Approach work with diligence and responsibility.

Devote oneself wholeheartedly to one's duties, taking them seriously and responsibly, enduring hardships with a cheerful spirit, and fully utilizing one's culinary skills to excel in this both honorable and challenging job of catering. At the same time, be open to the client's feedback, continuously improve catering services and attitudes, enhance knowledge of food hygiene and cooking techniques, meticulously improve the quality of meals, and ensure that the food is delicious and affordable. This guarantees diners' satisfaction and confidence, benefiting their physical and mental health, as well as their work and studies.

3) Hygiene is everyone's responsibility.

Employees must prioritize both personal hygiene and the cleanliness of the cafeteria environment. They should regularly clean and wipe down the area to keep the cafeteria and dining spaces tidy and tables spotless, ensuring all utensils are clean and sanitized. Plates, bowls, and chopsticks should be thoroughly cleaned after use, with no debris left behind, and then sterilized with steam to guarantee hygiene. Purchases of meat, fish, vegetables, and other items must be fresh, washed clean with no impurities, and stored properly to prevent spoilage and theft.

4) Save water and electricity; cherish public property.

In washing dishes, utensils, fish, vegetables, and more, it is crucial to ensure thorough cleaning while minimizing unnecessary water usage. We advocate for water, electricity, and fuel conservation, as well as reducing unnecessary losses. Public items such as dining utensils and equipment must be handled with care, avoiding carelessness or随意 disposal. Caring for public property is the responsibility of everyone.

5) Unity and cooperation among comrades.

Among colleagues, unity and friendship, polite language, treating others with respect, honesty, and trust are emphasized. Engage in mutual care, love, and assistance. In work, both division of labor and collaboration are practiced, minimizing empty talk and focusing on practical actions. Work together harmoniously to excel in our tasks.

6) The cafeteria system is strictly adhered to.

The company has established a canteen staff policy that all employees must strictly adhere to. For instance, the attendance policy requires everyone to arrive and leave on time, with the option to take leave for special matters but not for general ones. Additionally, employees should strictly follow the work regulations, comply with arrangements, stay in their designated posts, act in a standardized manner, and ensure quality.

The above code of ethics and job responsibilities must be strictly adhered to by all staff in the cafeteria. The cafeteria staff must服从 the unified leadership and command of the client, follow the unified arrangements and allocations of the cafeteria, work diligently to provide service, and strive for excellence and practicality in managing the cafeteria. Every staff member should act as a qualified kitchen staff and strive to be the best.