home Business blogs Labor functions by profession cook. School canteen cook job description

Labor functions by profession cook. School canteen cook job description

Position: cook.

Company:

Male or female 23-45 years old. Education - not lower than secondary special. Good specialist (experience at least 1.5 years). Neat. Stress resistant. Non-conflict.

General Purpose of the Position:

Preparation of dishes and culinary products that require culinary processing of medium complexity: various salads from fresh, boiled and poached vegetables with meat, fish; vinaigrettes; marinated fish, jelly; herring natural and with garnish. Boiling broths, soups. Preparation of second courses from vegetables, fish and seafood, meat and meat products, poultry and rabbit in boiled, stewed, fried, baked form. making sauces, various kinds passirovok, hot and cold drinks. Preparation of sweet dishes and flour products: dumplings, dumplings, pies, kulebyak, pies, homemade noodles, cheesecakes, etc.

Functional responsibilities	Output product	Product quality indicators
1. Prepare dishes and culinary products that require cooking of medium complexity	Ready meals	Rapidity; No marriage
2. Boil potatoes and other vegetables, cereals, legumes and pasta, eggs	Boiled potatoes and other vegetables, cereals, legumes and pasta, eggs	Appropriate quality, no undercooking
3. Boil soups and broths	Boiled soup, broth	Corresponding quality
4. Fry potatoes, vegetables, products from cutlet mass (vegetable, fish, meat), pancakes, pancakes, pancakes	Fried potatoes, vegetables, cutlet products, pancakes, pancakes, pancakes	Rapidity; No marriage
5. Bake vegetables and cereals	Baked vegetables and cereals	No marriage
6. Strain, puree, knead, grind, shape, stuff and stuff products	Processed products according to technological necessity	Rapidity; No marriage
7. Cook second courses	Ready meals	No marriage
8. Prepare sandwiches, dishes from semi-finished products, canned food and concentrates	Cooked meals	Rapidity; No marriage
9. Prepare sweet dishes and flour products	Cooked meals	No marriage
10. At the request of the foreman, deliver finished products order table administrator (or accountant) for weighing.	An entry in the invoices about the name of the product and its weight (for each section separately). After weighing the products by the accountant, the chef must deliver them to the appropriate department of the culinary market	Timeliness of delivery
11. Pick up empty containers from the departments of the culinary market	The absence of empty containers in the departments of the culinary market	Pick up a container each time
12. Portion (pick), distribute dishes of mass demand	Completed dishes	Rapidity; No marriage
13. Participate in competitions for obtaining the right to personal product rejection	An employee who has received the right to personal marriage	The maximum number of such employees
14. After 6 months of work, undergo a medical examination at the expense of the company	Passed medical examination	On time, every six months

Must know:

- The main properties of the raw materials used, p / f, canned food and concentrates used for cooking and culinary products.

– Recipes, technology for preparing dishes and culinary products that require culinary processing of medium complexity.

- Terms, conditions of storage and sale of finished products.

– Be able to carry out the primary processing of raw materials.

– Influence of acids, salts and water hardness on the duration of heat treatment of products.

- Product range.

- Methods for organoleptic assessment of the quality of raw materials, consumption rates of raw materials and p / f.

- Methods for determining the readiness of products.

– Temperature conditions and baking time.

– Determining the readiness of baked products.

- The procedure for using the collection of recipes and technological instructions.

– Make calculations of ingredients based on the required amount of products.

- Requirements for the quality of products.

– Types of defects in manufactured products and ways to prevent and eliminate them.

– Safety rules for the operation of technological equipment.

– Rules of personal hygiene and industrial sanitation.

- Rules fire safety.

Qualification requirements:

Special knowledge and skills:

- When preparing in the amount of individual-team training, half a year of work experience as a cook is required. At least 1 year experience as a cook without special training.
- Knowing your job description.

SUBORDINATION:

Direct: site foreman.

Indirect: to the head of the shop, the director of the institution (shift supervisor).

Rights:

Regarding the direct manager

1. Make suggestions to improve the efficiency of their work and the work of the shop and site.

2. Contact the head of the workshop or the foreman of the site in case of a conflict in the course of activities, if it is impossible to independently resolve.

3. Get acquainted with the draft decisions of the management regarding its activities and make proposals for changing these projects.

4. Report to the shift supervisor about all the shortcomings identified in the course of the performance of their duties, and make proposals for their elimination.

5. Require the management of the enterprise to assist in the performance of its official rights and responsibilities.

Make decisions

As part of their functions listed in the job description

Responsibility:

Financial

For losses incurred by the organization through the chef's own fault

For a malfunction or inconsistency in the condition and / or configuration of equipment at the workplace due to the cook's own fault

functional

For inaccurate information about the status of implementation of work plans;

For failure to perform their official duties;

For non-compliance with laws and regulations relating to the activities of the employee and the organization

Organizational

For non-compliance with the provisions of governing documents (rules, orders, instructions, regulations and other regulatory documents)

For non-compliance of the workplace with labor protection, safety, sanitary and hygienic, ergonomic and other standards and requirements

For non-compliance with labor and performance discipline, including labor regulations

For non-compliance with commercial and official secrets

Notes:

In the event of emergency situations, the chef makes a decision within his authority. If it is impossible to independently resolve the situation, he coordinates with the head of the shop or the foreman of the site.
Lunch time according to the schedule.

Familiarized with the instructions:

_______________ _______ ______ _______________ _______ ______

Name Date Signature Name Date Signature

_______________ _______ ______ _______________ _______ ______

Name Date Signature Name Date Signature

_______________ _______ ______ _______________ _______ ______

Name Date Signature Name Date Signature

_______________ _______ ______ _______________ _______ ______

Name Date Signature Name Date Signature

_______________ _______ ______ _______________ _______ ______

Name Date Signature Name Date

Many ready-made documents and templates for managers on the site

Division: Production

Position: Chef

Job description of a cook

I. General provisions

1. The cook belongs to the category of employees of the production unit, is accepted and dismissed by the general director on the basis of orders, an employment contract.

2. The main tasks of the cook is the preparation of dishes and culinary products that require culinary processing of a certain complexity.

3. The cook is directly subordinate to the shift supervisor.

4. In his work, the cook is guided by:

Normative acts of the Russian Federation;

Collective agreement _______.

Orders (instructions) of the management;

Regulatory and technological maps of cooking;

This job description.

5. Persons with a special professional education and at least 3 years of work experience Catering.

6. The cook takes part in solving issues related to:

With the development of production activities;

With the use and operation of thermal and refrigeration equipment;

With safety and labor protection.

II. Functions of a cook

Labor functions of the cook.

The following functions are assigned to the production chef:

1. Preparation of dishes and culinary products to be cooked.

2. Portioning and registration of custom-made and signature dishes.

3. Compliance with the norms of laying products and the output of dishes in accordance with regulatory and technological maps.

III. Job Responsibilities of a Cook.

The production chef must:

1. Perform work on the continuous production of dishes and culinary products.

2. Run ancillary work in the preparation of food and culinary products.

3. To make cooking, baking, frying, wiping, filtering, grinding, kneading, stuffing, molding products.

4. Cook dishes from vegetables, fish and seafood, meat, meat products, poultry, boiled, stewed, fried and baked rabbit, sauces, various sautés, hot and cold drinks.

5. When accepting a shift, monitor the compliance of the received products and semi-finished products with freshness, menu, condition, standards of taste, consistency, cut shape, cleanliness of containers.

Clean up your workspace after each operation.

7. When handing over a shift, indicate the availability of the workpiece, make an application for the receipt of products, and clean the workplace.

IV. Cook's rights.

The chef has the right:

1. Request from the relevant services the necessary documentation for production process.

2. Take part in the inventory, removal of residues, checking the technical and operational condition of equipment and inventory.

3. Submit proposals for consideration by the management on improving the production process, expanding the range of dishes, and improving the quality of cooked food.

4. Make decisions on operational issues within your position.

V. Responsibility of the cook.

The chef is responsible for:

1. The quality of prepared dishes, compliance with food output standards.

2. Sequence of preparation.

3. Compliance of the prepared dish with the standards of taste and design.

4. Compliance with sanitary and hygienic standards, safety precautions.

5. Safety of equipment and inventory, documentation, products.

6. Untimely and dishonest performance of official duties.

Head of Human Resources: Full name.

Read: 4 min.

Cooking is a language that can be used to convey harmony, happiness, beauty, complexity, poetry, magic, humor, provocation, culture - in general, everything that makes up our lives.
Ferran Adria, one of the 9 best chefs in the world

How to become a cook and chef? Where does he study to become a cook, pastry chef or catering technologist? And how much do culinary masters earn?

Today we are talking about the thousand-year-old profession of a cook and culinary art. You will find out what chefs are. We will tell you where to study and work if you want to feed, surprise and make as many people happy as possible. We will also talk about modern trends in cooking, about Michelin stars and what to do now to become a good chef in the future.

Description of the profession and its history

Cook- This is a specialist whose duties include cooking. In addition to the preparation itself, the chef is responsible for preparing the products: checking them for freshness, washing, cutting, peeling. The external attractiveness of the dish is also the task of the cook. After all, not only taste is important in food, but also smell and appetizing appearance.

It is not surprising that the profession of a cook and the culinary art originated with the first people on the planet. It can be said for sure that with the development of statehood both in Ancient Egypt and in Ancient China, the position of a cook for military campaigns and for noble receptions already existed. In the first written monuments of Babylon, Egypt, China and the Arab East, along with a description of religious rites and military campaigns, there are records of individual culinary recipes.

Greece and Rome were known for their feasts and culinary delights. Under the emperors Augustus and Tiberius (around 400 AD), the first culinary schools appeared in Rome. And the very word "cooking" comes from the Latin "kitchen".

It is believed that the culinary art developed little in the Middle Ages, at least little information is known about gourmet dishes. The development of culinary skills is stimulated by the absence of wars and trade with overseas countries, that is, the availability of new exotic ingredients. It is known about the culinary achievements in medieval monasteries, where the monks needed to diversify their meager menu and feed the brethren, so the cooks came up with a variety of recipes from the same ingredients. These recipes have been preserved in the monastic libraries.

Since the 14th century, there has been a rise in culinary arts in France, and since then national European cuisines have been competing with each other. Now it is difficult to single out any one city as the gastronomic capital of the world. Asian, Northern and South America also joined the culinary race. For example, now the largest number of restaurants with a Michelin star is located in Japanese Tokyo.

And by the way, Michelin. You have probably heard that the best restaurants are awarded Michelin Stars. It was invented in 1900 by the same engineer and industrialist who is better known for his tire production. Initially, the guide was a common guide for motorists, in which they could find out where to eat on the road, where to fill up or find parking. But over time, the publishers changed their policy and made it a kind of world ranking of catering places. The rating assigns a star to an institution with outstanding author's cuisine (and to the chef himself). The maximum 3 stars are extremely rare: in France, 616 restaurants have Michelin stars and only 27 of them are three-star. Moreover, it can be not only a gourmet restaurant, but also just a street eatery with a minimum bill and delicious food.

Today, such famous restaurateurs as Paul Bocuse (France), Gordon Ramsay (Scotland), Jamie Oliver (Great Britain), Pierre Gagnier (France), Joan Roca (Spain), Thomas Keller (USA) carry the proud title of chefs with three stars. , Alain Ducasse (France) and others. Unfortunately, the Michelin guide has not yet arrived in Russia, but our chefs already have something to offer him to imperceptible critics.

Pros and cons of being a chef

It seems that it could be better: you are doing interesting and creative work, and at the same time doing something very important for people - feeding them. Cooking is life essential art. Not every art form can boast of this. But let's look at both the positive and negative aspects of the profession of a cook.

Pros of being a chef:
✔ Universal profession- the ability to cook is useful both at work, and at home, and at a party.
✔ Cooks are never hungry, literally and figuratively. They are needed in every catering establishment: from a world-class restaurant to a school cafeteria.
✔ Freedom of creativity and space for experiments.
✔ Opportunity to start your own business.
✔ A profession without age restrictions, at the age of 70 a chef remains in demand just as much.
✔ Flexible working hours.

Disadvantages of being a chef:
✔ Work requires a lot of energy, the cook spends all day on his feet.
✔ There may be problems with being overweight.
✔ Dangerous conditions labor. The cook works in a small kitchen area, where there are many employees, heat from the stove, sharp knives and cooking tools.
✔ Not always a convenient work schedule. Usually the chef starts work a few hours before opening, and finishes after closing, after the last client has left, and the kitchen has been washed to a shine.
✔ High level of anxiety, as in other types of service: due to the limited cooking time, its quality, compliance with sanitary standards. The client and the sanitary and epidemiological station must be satisfied.

Popular destinations and specializations

Cook is the most common name for a profession. But the kitchen of a restaurant can be compared to a watch mechanism, where each person, like a cog, performs its function. The kitchen has a chef (head chef), a sous chef (second chef) and chefs responsible for certain types of dishes:
Cold shop chef makes appetizers, salads and preparations.
Hot shop chef responsible for all meals requiring heat treatment, that is, it soars, fries and cooks.
Cook meat shop cuts meat, poultry, sometimes fish, and also makes semi-finished products.
Baker responsible for bakery products.
Confectioner creates cakes, pastries, chocolates, sweets handmade, ice cream, airy soufflé, light mousses, delicate creams. Isn't it time for a cup of tea?

On job sites, you will also find such exotic titles as sushi chef, pizza chef, or pizzeria, or pizza maker. Guess what a puff baker or kneader does? They are all opposed by a universal chef, that is, a master of all trades and all dishes.

If cooking becomes mass production dishes (a bakery, for example), then the organization already requires a food production technologist or a catering technologist. This is the same position as a chef in a restaurant. He buys products technological maps, approves the menu, calculates the norms of waste and losses, distributes responsibilities between cooks.

In addition, chefs specialize in recipes specific cuisines:
National cuisines- cuisines of countries and continents (Russian, French, Mediterranean, Vietnamese, Pan-Asian, etc.).
Vegetarian and vegan cuisine do not use meat and animal products.
haute cuisine(fr. Haute cuisine, Grande cuisine) - the cuisine of luxury restaurants and hotels.
Fusion - mix from different culinary traditions.
Molecular cuisine- a mixture of cooking and chemistry. A molecular kitchen chef divides food into molecules and changes their properties. The result is a mousse from Borodino bread or orange caviar.

What qualities should a chef have?

To develop in the profession of a cook, you must have:
✎ Good taste (literally), smell
✎ Flexible mind and ability to multitask
✎ good coordination
✎ Ability to follow instructions
✎ And creativity at the same time.
✎ Teamwork skills
✎ Punctuality
✎ Responsibility
✎ Energy

Where to study

The road to culinary excellence is better to start after grade 9 from college or technical school, because the most important thing for a future specialist is a practitioner. To the best colleges in Moscow, where cooks, confectioners and technologists are trained, include:
1. College "Tsaritsyno"
2. Technology College No. 14
3. Service Industry College #3
4. Service Industry College #32
5. Food College #33

In 3 years 10 months of college you will learn:
✎ How to use technological equipment
✎ Which foods are considered fresh and which are not?
✎ How to cook and save beneficial features, taste and nutritional value of the product
✎ What is the difference between dishes of different cuisines (Russian, European, Asian, etc.) and how to cook them
✎ How to "by eye" measure the right amount of bulk products, liquids or spices
✎ What sanitary standards must be observed in a catering establishment

To become a chef, you will need a higher education in the specialty 19.03.04 "Technology and organization of restaurant business." After college or grade 11, you can enter:
REU them. G.V. Plekhanov
MSUTU them. K.G. Razumovsky - Moscow State University technologies and management named after K.G. Razumovsky
Moscow branch of RMAT (Russian International Academy of Tourism)
MGUPP - Moscow State University food production

You can choose related specialties: 19.03.02 (Food products from vegetable raw materials), 19.03.03 (Food products of animal origin). For admission after grade 11, you will need to pass the exam in mathematics, Russian, chemistry and biology.

The profession of a cook(4,5,6 digits) can be mastered in courses. Do not confuse them with cooking courses for housewives. There are several such schools and courses in Moscow: " graduate School culinary art", "Institute of Culinary", Chefshows by Novikov, "Moscow House of Restaurateur".

But neither colleges, nor universities or special courses will give you employment at the Pushkin restaurant. To do this, you need to develop individual culinary skills through books, internships, distance learning and working with the best chefs.

Where to work

Cooks are needed in restaurants, cafes, pizzerias, bars, steakhouses, pubs, yakitorias, pastry shops, bakeries, canteens and buffets.
The most tempting employers in Moscow:
Restaurant "Pushkin"
La maree
Semifreddo
white rabbit
selfie
AQ Kitchen
Glenuill

Career opportunities

The profession of a cook is suitable for both men and women. True, there are very few women among famous chefs. The career ladder for the specialty of a cook or confectioner is as follows:
1. After college or technical school you can get a job in a cafe or a fast food restaurant. You can be a cashier chef at a fast food restaurant, a sushi chef or a pizza cook, or you can make convenience foods at home delivery companies.
2. With work experience of 1 year you can get a job as a trainee chef in a good-level cafe or a chain of restaurants. There they can be entrusted with work in a cold shop or become an assistant cook.
3. The next step in your career can become a hot shop or even a sous chef in a small restaurant.
4. Sous chef is the boss's right hand. He organizes the work in the kitchen, trains the staff, helps the chef to monitor the quality, takes part in ordering products, and sometimes menu development.
5. The highest level is a chef. Better yet, the chef of your own restaurant or even a chain of restaurants.

Salary (salary range)

In Moscow and St. Petersburg, the level of salaries for cooks and confectioners is higher than in other Russian cities:
✔ A cook without experience will receive approximately 25,000 - 40,000 rubles per month.
✔ Trainee cook - 30,000 - 50,000 rubles per month.
✔ Sous chef 50,000 - 80,000 rubles per month.
✔ Chef - 90,000 - 300,000 rubles per month.

Prospects for the profession of a cook

As you understand, cooks will always be needed. In 2019, you can safely apply to a culinary college or a food institute. Russia is attracting more and more tourists, so catering establishments and the hotel sector will develop and offer new jobs for Russian chefs.

How to develop now

If you are determined to become a chef, then you can start from childhood:
✎ Help mom and dad in the kitchen, study recipes and properties of products. Walk with your parents to the store and the market to learn how to choose only fresh products.
✎ Try to cook yourself and get a book of the coolest recipes. Explore different cuisines.
✎ Pay attention to chemistry, since cooking and especially molecular cuisine is a branch of chemistry.
✎ Learn biographies of chefs both foreign and Russian (Andrey Makhov, Anatoly Komm, Elshan Shafiev, Yuri Rozhkov, Vladimir Mukhin, Artem Grebenshchikov). Please note that some of them are chefs in the 4th or 5th generation, and some received a completely non-core education and came to cooking at the age of 40.
✎ Subscribe to Youtube channels, publics on Instagram and Facebook hosted by famous chefs from all over the world. This is a real storehouse of culinary recipes and cooking secrets.
✎ Before entering a culinary college or university, read reviews how equipped it is, what internships are expected and whether it provides educational institution employment.

We wish you to reach the heights of the culinary Olympus and get a Michelin star!

If you want to receive the latest articles about professions, subscribe to our newsletter.

2018 | 09 | 17 22781

From Chef to Chef

What are the different professions and where to start looking for a job.

The cook is one of ancient professions, which arose everywhere, regardless of the cultural development and traditions of society. As they say: "While people eat, the profession will be in demand." Today, cooking is the art of preparing, decorating and serving food.

In the culinary world, there are grades 1-6. Depending on the skill of the specialist, he is assigned the appropriate rank. For a junior cook, the proper rank is 1-2. The chef's qualification is 3-5 category, where five is practically the pinnacle of skill. The last category - 6, which is also the highest, speaks of good preparation, great knowledge and culinary skills.

Where to look for a job

Cooks are needed everywhere. This is one of those positions that with moving and travel is only becoming more in demand. For example, in sushi bars in Russia, Ukraine and the CIS countries, they prefer to hire Asians or people who have lived in Asian countries and worked there in similar positions for a total of a year. For such people, the salary is correspondingly higher, and the specialization is greater, and the dishes are more colorful.

However, for those who have just entered the profession, they have to peel a lot of potatoes, wash tons of vegetables, grate hundreds of carrots and make a bunch more kitchen work, since the first position on the way to the chef is the assistant cook.

Assistant cook: education, responsibilities and prospects

Chief on "bring-give". There is an assistant cook or junior cook in every kitchen of any catering establishment, boarding house, camp, resort. This person is often still studying or recently graduated from a culinary college and came to get practical experience, to demonstrate cooking skills. Certainly, key work for cooking, such a specialist will not be trusted, but secondary tasks will be entirely on him.

Responsibilities for a junior chef may include:

preparation of products for subsequent cooking, for example: potato peeler;
simple cutting of products, for example: vegetables and fruits, the creation of simple dishes from them under the guidance of a chef;
tracking the safety of products; here you need to know organoleptic methods determining the quality of food, as well as recommendations for its storage;
caring for appliances, equipment and inventory in the kitchen, hot and cold shops, for example: be able to use a food processor in all modes, disassemble and clean it;
maintaining cleanliness and hygiene in the kitchen, cleaning the workplace (and not only your own).

The job list of tasks may differ depending on the kitchen, but main duty everywhere will be: listen to the chef or cook. The qualification obtained in practice allows you to advance in career ladder. With the acquisition of certain skills, you can count on more serious culinary tasks. Since assistants in elite kitchens are not allowed to direct the cooking process, but only perform secondary tasks.

Secondary education in a culinary college or technical school makes it possible to find a job as a junior chef in the relevant institutions. The salary of such a specialist is often minimal. In order to earn good money, experience and skills, it is recommended to go to work in the Balkan regions during the season. There, during the tourist period, the demand for culinary specialists in local cafes, restaurants, resorts and hotels is increased. This is a great opportunity to gain experience, look at the picturesque nature of the Balkans and relax among tourists from all over the world.

Working as a cook: description of the profession, responsibilities and prospects

More than high requirements. He is directly involved in cooking and decorating dishes, serving them. At this level, the classification of specialists begins. For example, the key responsibility of a saucieur is to prepare sauces. And the master of the hot shop is engaged in the processing of products in the oven, on fire.

In the kitchens of large restaurants, hotels and resorts, such a clear division is in demand, as hundreds of dishes have to be prepared daily for thousands of visitors. But in cafes and restaurants there are less generalist chefs. When employed in an elite restaurant, in the kitchen of a famous hotel or resort, a chef who was once named in a cafe may not pass the qualification exam and apply for the position of a junior chef. However, this experience will allow us to work in the best cuisines of various countries in the future.

The main duty of a cook is to prepare meals. At the same time, he is also responsible for the quality of the products used, sanitary and hygienic standards.

How to find a job as a cook abroad

As already mentioned, during the tourist seasons in the resort towns of the Balkans, all culinary professions are in demand: assistants, cooks, chefs, confectioners, technologies and others. At the same time, the salary promised to applicants is two to five times higher than what is offered for similar duties and conditions in Ukraine, Russia and the CIS countries. Therefore, many specialists begin or continue their career Abroad.

To get a job as a cook in the Balkan countries, fill out a high-quality resume. Be sure to indicate how much you want to earn, skills, education, places of work. You can find an example of a resume from applicants for a similar position on our website or choose the appropriate template on the Internet. The next step is to post your resume along with the profile on the Promo Choice website.

To increase your chances of getting the desired position in the near future - translate your resume to English language. And also systematically view vacancies from employers, offer them your services. All this completely free of charge allows you to find a decent job, move to another country and improve the quality of life.

Sample resume for a chef

experience

Homestay Family Chef, Moscow

Responsibilities:

Compilation of the main menu.
Cooking for a family of 3, 2 times a day;
Cooking dishes from European and Asian cuisine;
Cleaning up the workplace;
Serving dishes on the table;
Purchase of products with a driver.

Skills:

European cuisine - the main specialization, I also have experience in cooking Asian and Mexican cuisine.
Drawing up a menu for a specific person or institution;
Cooking baby food.

As you can see, the profession of a cook does not require many skills. The main thing, and at the same time the most difficult thing, is to be able to cook a variety of food and make a menu for different needs. But still, you can expect additional functions - the purchase of products or table setting. In any case, the first step is to draw up a resume, everything else will be discussed separately with the employer.

PromoChoice team

Below you will find a hint for completing the registration form.

The job description of a cook defines the labor relationship between an employee and an employer. The document contains clauses related to working conditions, rights and responsibilities of the parties. List functional duties may differ depending on the specialization of the profession. These include: the cook of the school canteen, restaurant, cafe, canteen, kindergarten, cook assistant, chef.

Sample chef job description

I. General provisions

1. The cook belongs to the category of workers.

2. Appointment or dismissal from office is carried out by order CEO companies on the recommendation of the chef or manager.

3. The chef or manager is the immediate superior to whom the cook reports.

4. The performance of the functional duties of the cook during his absence is carried out by another official, as indicated in the order for the institution.

5. The position of a cook can be obtained by a person who has an education of at least secondary vocational, a category of at least the third and work experience in the specialty of at least one year.

6. The cook must know:

regulatory, governing documents, orders, instructions, other documents and materials related to catering;
norms and rules concerning sanitation and epidemiology;
technology, cooking recipes, product quality requirements;
packaging rules, terms and conditions of food storage;
culinary purpose, types, properties of products;
signs and methods for determining product quality indicators through analysis, perception of the senses;
rules, methods and procedure for performing operations to prepare products for heat treatment;
purpose, rules for handling tools, technological, weighing equipment, production inventory, appliances, utensils and rules for their care.

1.7. The chef is guided in his work by:

normative legal acts of the Russian Federation;
Internal labor regulations, Charter of the organization, other regulations companies;
orders and directives of the management;
this job description.

II. Job Responsibilities of a Cook

The chef performs the following list of duties:

1. Produces cooking.

2. Carries out washing, blanching, mixing products and components, frying, baking, steaming, making sauces, soups, broths, cold appetizers, salads.

3. Carries out work on decorating dishes.

4. Takes part in the development and planning of the menu.

5. Examines the requirements and wishes of customers regarding the service and quality of prepared dishes and products.

6. Instructs the staff of the institution: head waiter and waiters.

7. Supervises work on cleaning, sanitizing, disinfection of service and industrial premises.

8. Supervises the fulfillment of the tasks of washing and maintaining the special clothing of employees in accordance with the current sanitary standards.

9. Considers claims, complaints of visitors to the institution to the quality of service, dishes.

10. Maintains statistical records of claims and complaints.

11. Prepares proposals for improving work.

III. Rights

The chef has the right:

1. Receive information about the draft decisions of the management of the enterprise related to its work.

2. Present proposals to the management to improve their own work and the company's activities.

3. Make reasonable demands to change the supplier of products, Supplies, in case of claims to their quality and suitability.

4. Inform the immediate supervisor of the identified shortcomings and make proposals for the implementation of measures to eliminate them.

5. Inform the management of the institution about the need to carry out unscheduled measures for the sanitization of production premises, replacement of equipment, tools, equipment in case of non-compliance with their hygiene and industrial sanitation standards and in emergency cases.

IV. Responsibility

The chef is responsible for:

1. Violation of the provisions of orders, instructions, orders for the preservation of trade secrets, confidential information.

2. Untimely, improper performance of their own duties.

3. Failure to comply with the provisions internal regulations, labor discipline, sanitation standards, safety regulations and fire prevention measures.

V. Working conditions

1. The working conditions of a cook are determined by the provisions of the Internal Labor Regulations, Labor Code RF, orders, orders of the management of the institution.