Banan carried out "Bayu Chefs" school chef skills training and food safety knowledge

In order to further strengthen the food safety management of the campus cafeteria, ensure the safety of teachers and students, improve the cooking technology of the school catering team, establish and improve the catering talent ecosystem, and promote the sustainable and healthy development of the catering industry. On July 29th, the "Bayu Chefs" vocational skills labor brand training and school cafeteria food safety and school cafeteria were co -organized by the Banan District Human Resources and Social Security Bureau, the Banan District Market Supervision and Administration Bureau, and the Banan District Education Commission. The first training of chef skills improvement training was launched at Chongqing Electromechanical and Technical School. This time, more than 230 chefs or chefs in the school and childcare institutions in Banan have participated. This time, the trainees provide all free and full -time training, and use the "theoretical course+actual operation+food safety knowledge test+skill level evaluation examination". The Catering Office of the Chongqing Market Supervision Bureau, the Banan District Market Supervision Bureau, the Banan District Human Resources and Social Security Bureau, and the Banan District Education Commission attended the opening ceremony.

Activity site

Activity site

"Bayu Chefs" is the first batch of labor service brands in Chongqing. With "cooking" as the core, it highlights the characteristics of Bayu and the spirit of the chefs. Technology innovation, serving workers and serving catering companies.

Li Ang, the person in charge of the Catering Office of the Chongqing Market Supervision Bureau, uses catering practitioners to start the "Awe, Responsibility, and Gratitude" as the premise. Combining, vivid and detailed explanation of the basic requirements and risk prevention points of catering food safety management. From the perspective of the supervisor, at the same time, the chef, as a processor of catering food, must assume the role of the first responsible person, always maintain a sense of responsibility safety, strictly abide by the operation specifications, and put the first level of good food safety.

Li Ang, head of the Catering Office of Chongqing Market Supervision Bureau

At the opening ceremony, Yu Zhuting, a member of the Party Group and Deputy Director of the District Market Supervision Bureau, conveyed the spirit of the instructions of the bureau to host the training activity, and asked the students to fully understand the necessity of food safety knowledge and the sense of urgency of professional skills. Study hard study.

Yu Zhuting, Deputy Director of Banan District

Zhu Qingyu, a member of the Party Committee of the District Human Resources and Social Security Bureau, director of employment and talent center, said that "Bayu Chefs" mainly pay attention to the five dimensions of "chef", "kitchen morality", "cooking skills", "kitchen soul", and "kitchen heart" We are committed to creating characteristic "kitchenrs", promoting employment and high -quality entrepreneurship of workers' cooking techniques, and driving social employment in a larger scale. The entire process of training is connected to the Chongqing Human Resources and Social Security Training and Monitoring Platform, strictly participating in the training and assessment of students, and solid training results. At the same time, it is hoped that students will cherish valuable learning opportunities. By learning to effectively improve their professional skills, they can learn to give back to the society.

Zhu Qingyu, Director of the Employment and Talent Center of the Human Resources and Social Affairs Bureau of Banan District

Su Jianxin, a member of the Education Working Committee of the Banan District Committee and deputy director of the District Education Commission, emphasized that the school is the main position of talent growth. Vocational skills training is the key point of vocational education. It has a strong pertinence and practicality. I hope that the majority of students will be able to use their studies to be used for their studies, and to better guarantee campus food safety after returning to work.

Su Jianxin, deputy director of the Banan District Education Commission

According to Liao Xiaobing, the principal of the training implementation unit Chongqing Municipal Mechanical and Electrical Technology School, in the past ten years, the school has made full use of teaching resources to widely carry out rural labor training, college employment internship training, corporate personnel skills improvement training, and various short -term skills training. The number of annual training has exceeded two Wan, a large number of technical and skillful practical talents were transported to various places, which promoted the local economic development. The "Bayu Chefs" vocational skills labor brand training, planning 1,000 people. This time, it is mainly aimed at the chef team of the school cafeteria in the district, which will gradually expand the service targets in the later period, covering government agencies, catering companies and individual labor markets.

Liao Xiaobing, President of Chongqing Mechanical and Electrical Technology School

It is reported that the next step of the Banan Market Supervision Bureau will be in the "Chongqing Panan District Human Resources and Social Security Bureau Chongqing Paban District Market Supervision and Administration Chongqing Banan District Federation of Trade Unions to carry out" Bayu Chefs "vocational skills In the framework of the notice of labor brand training, the chefs of schools, childcare institutions, pension institutions, and large and medium -sized catering units in the entire area conduct such training, build food safety lines to build food safety defense Target.

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