Job description of a cook in a catering establishment. Job description of a school cafeteria chef
We bring to your attention a typical example of the job description of a cook (kindergarten, cafe, camp, restaurant, school), sample of 2019. A person with primary or secondary vocational education, special training and work experience can be appointed to this position. Do not forget, each chef's instruction is handed out against a receipt.
This section provides typical information about the knowledge that a chef should have. About duties, rights and responsibilities.
This material is included in the huge library of our site, which is updated daily.
1. General Provisions
1. The cook belongs to the category of workers.
2. A person with secondary vocational education or primary vocational education and special training and work experience of __________ years is accepted for the position of a cook.
3. The chef is hired and dismissed by the director of the organization on the recommendation of __________.
4. The chef must know:
a) special (professional) knowledge of the position:
- recipes, cooking technology, quality requirements, distribution rules (configurations), terms and conditions of food storage;
- types, properties and culinary purpose of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished cutlet mass, dough, canned food, concentrates and other products, signs and organoleptic methods for determining their good quality;
- rules, techniques and sequence of operations to prepare them for heat treatment;
- purpose, rules for the use of technological equipment, production equipment, tools, weighing devices, dishes and rules for their care;
b) general knowledge of an employee of the organization:
- rules and norms of labor protection, safety engineering, industrial sanitation and fire protection,
- rules for using personal protective equipment;
- requirements for the quality of work (services) performed, for the rational organization of work in the workplace;
- types of marriage and ways to prevent and eliminate it;
- industrial signaling.
5. In his activities, the chef is guided by:
- the legislation of the Russian Federation,
- the Charter of the organization,
- orders and orders of the director of the organization,
- this job description,
- the rules of the internal labor regulations of the organization,
— __________________________________________________.
6. The cook reports directly to the worker with a higher qualification, __________ and the director of the organization.
7. During the absence of the cook (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization on the proposal of __________ in the prescribed manner, who acquires the appropriate rights, obligations and is responsible for the performance of the duties assigned to him.
2. Job responsibilities of the cook
The duties of a chef are:
a) Special (professional) job responsibilities:
- Preparation of dishes and culinary products that require simple culinary processing.
- Cooking potatoes and other vegetables, cereals, legumes, pasta, eggs.
- Frying potatoes, vegetables, cutlet mass (vegetable, fish, meat), pancakes, pancakes, pancakes.
- Baking vegetables and cereals.
- Straining, wiping, kneading, grinding, molding, stuffing, filling products.
- Cooking sandwiches, semi-finished products, canned food and concentrates.
- Portioning (picking), distribution of mass-market dishes.
b) General job responsibilities of an employee of the organization:
- Compliance with the Internal Labor Regulations and other local regulations of the organization,
- internal rules and regulations of labor protection, safety, industrial sanitation and fire protection.
- Fulfillment of the orders of employees within the framework of the employment contract, by whom it was repaired according to this instruction
- Carrying out work on acceptance and delivery of the shift, cleaning and washing, disinfection of serviced equipment and communications, cleaning of the workplace, devices, tools, as well as keeping them in proper condition;
- Maintenance of established technical documentation
3. Cook's rights
The cook has the right:
1. Submit proposals to the management:
- to improve the work related to the obligations provided for by this instruction,
- on bringing to material and disciplinary responsibility of employees who have violated production and labor discipline.
2. To request from the structural divisions and employees of the organization the information necessary for him to perform his duties.
3. To get acquainted with the documents defining his rights and obligations in the position held, the criteria for assessing the quality of the performance of official duties.
4. To get acquainted with the draft decisions of the management of the organization concerning its activities.
5. Require the management of the organization to provide assistance, including the provision of organizational and technical conditions and the execution of the established documents necessary for the performance of official duties.
6. Other rights established by the current labor legislation.
4. The responsibility of the cook
The cook is responsible in the following cases:
1. For improper performance or non-performance of their official duties provided for by this job description - within the limits established by the labor legislation of the Russian Federation.
2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.
3. For causing material damage to the organization - within the limits established by the current labor and civil legislation of the Russian Federation.
Job description of a cook (kindergarten, cafe, camp, restaurant, school) - sample 2019. The duties of the cook, the rights of the cook, the responsibility of the cook.
Job responsibilities cooks depend on the size and profile of the company: it is one thing to heat sausages in dough and sell them yourself, and quite another to work in the kitchen of an upscale restaurant. Therefore, in the sample of the job description of the cook, a clarification is often put - for example, "hotel chef" or "2nd grade chef". We have tried to make a fairly universal job description for a chef, which you can adapt to your company.
Chef's job description
APPROVED
CEO
Surname I.O. ________________
"________" _____________ ____
1. General Provisions
1.1. The chef belongs to the professional category.
1.2. The chef is appointed and dismissed by the order of the CEO as advised by the chef / manager.
1.3. The chef reports directly to the chef / manager.
1.4. During the absence of the cook, his rights and obligations are transferred to another official, which is announced in the order for the organization.
1.5. A person who meets the following requirements is appointed to the position of a cook: secondary vocational education, grade not lower than the third, work experience in the specialty from a year.
1.6. The chef should know:
- legislation, regulations, orders, orders, other guidelines and regulations and materials related to catering;
- sanitary and epidemiological rules and regulations;
- recipe, cooking technology, quality requirements, packaging rules, terms and conditions of food storage;
- types, properties and culinary purpose of products;
- signs and organoleptic methods for determining the good quality of products;
- rules, techniques and sequence of operations to prepare products for heat treatment;
- purpose, rules for the use of technological equipment, production equipment, tools, weighing devices, dishes and rules for their care.
1.7. The chef is guided in his activities:
- legislative acts of the Russian Federation;
- Company Charter, Internal Labor Regulations, other company regulations;
- orders and orders of the management;
- this job description.
2. Job responsibilities of a cook
The chef fulfills the following job duties:
2.1. The chef directly prepares dishes, including: washing and blanching food, mixing food, frying, baking, steaming, preparing sauces, soups, broths, cold buffet appetizers and salads.
2.2. Decorates dishes.
2.3. Plans the menu.
2.4. Studying the requirements of customers for service and quality of food and products.
2.5. He instructs the head waiter and waiters.
2.6. Supervises cleaning, disinfection, sanitization of office and industrial premises; for washing and maintaining the special clothing of employees in accordance with the current sanitary standards.
2.7. Examines complaints and claims of guests (visitors, customers) to the quality of food and service, keeps a statistical record of complaints and claims, prepares proposals for improving the work.
3. Cook's rights
The cook has the right:
3.1. To get acquainted with the draft decisions of the organization's management concerning its activities.
3.2. Submit proposals to the management to improve their work and the work of the company.
3.3. Require replacement of the supplier of products and consumables if there are justified claims to their quality and suitability.
3.4. Inform your immediate supervisor about all deficiencies identified in the course of their activities and make proposals for their elimination.
3.5. Require the company's management to carry out unscheduled measures for the sanitization of industrial premises, complete or partial replacement of equipment / equipment in cases of non-compliance with hygiene and industrial sanitation standards, as well as in emergency cases.
4. The responsibility of the cook
The chef is responsible:
4.1. For non-fulfillment and / or untimely, negligent fulfillment of their duties.
4.2. For non-compliance with the current instructions, orders and orders for the preservation of commercial secrets and confidential information.
4.3. For violation of the rules of internal labor regulations, labor discipline, safety regulations and fire safety.
, as well as the instruction of the cook of a preschool educational institution (preschool educational institution), has some features that distinguish it from similar documents drawn up for cooks of other organizations. This is due to the fact that such an employee has to work in contact with children. The main points related to the development of job descriptions for these specialists will be discussed in our material.
Features of the labor functions of a school or preschool chef
The essence of the labor functions of cooks in a school canteen or canteen of a preschool educational institution (kindergarten), as well as any other, is cooking. However, the peculiarity of the activities of these specialists is that they have to prepare food for children, which means that the requirements for dishes are significantly increased. In other words, when preparing dishes for school and kindergarten cooks, it is necessary to take into account the nutritional characteristics of infants, preschool and school children.
At the same time, it is no coincidence that the functions of the cooks of the school canteen and the kindergarten canteen are considered in our article in combination: in some organizations, the job description for these specialists is called the job description of a baby food cook. The difference in the characteristics of work in these positions lies only in the age range of children, which must be taken into account in the course of work.
Standard structure of a job description for a school / kindergarten cook
Despite the fact that educational institutions (both schools and kindergartens) are mostly state organizations, they have the right to develop job descriptions for their employees on their own, based on the realities and specifics of the work of a particular organization. At the same time, as a rule, the job descriptions of cooks of schools or kindergartens still have a general structure adopted by the rules of personnel records management.
First of all, the instructions indicate information about the date of approval of the document and the manager who did it. These data are indicated in the column in the upper right corner of the cover sheet of the instruction. After the inscription "I approve" the manager puts his signature in the empty column specially left for this. In the same column, the signatures of persons with whom the text of the document was agreed during the development process can be affixed (although sometimes information about the approval is located at the end of the instruction).
The general provisions of the job description of such a cook include the basic requirements for the candidate for the position (age, education, skills, work experience), and also determine the position of the employee in the general structure of the institution (subordination, replacement, etc.). In addition, the same section establishes the rules for the admission and dismissal of an employee.
The main section of the document is devoted to the description of the job rights and duties of the cook. At the same time, it is important to remember: the more detailed and specific the labor rights and duties of an employee are described in his job description, the easier it will be for him to understand what is required of him, and the more efficiently he will perform his work.
The last section of the instruction is usually about the responsibility of the worker. Here it is determined both what the cook is responsible for, and the options for punishment for non-compliance with the established provisions. It is only necessary not to forget when drawing up that the responsibility of an employee according to the job description cannot be stricter than that provided by law.
Basic requirements for a school or kindergarten cook
The main requirements for a candidate for the position of a cook in a children's educational institution are contained in the professional standard "Cook", approved by order of the Ministry of Labor dated 09/08/2015 No. 610n. They can be described in three points:
- Professional skills. This includes primarily the requirements for specialized education and, possibly, work experience. In addition, the work of a chef presupposes knowledge of the necessary sanitary rules and regulations, rules and regulations for the preparation of food for children, safety standards and fire safety. For example, an employee must be familiar with such documents as SanPiN 2.4.1.3049-13 of 05/15/2013 (for kindergarten employees) and SanPiN 2.4.2.2821-10 of 12/25/2013 (for those working in schools).
- Required knowledge. When exercising their labor functions, school and kindergarten cooks must know and use information in their work:
- about the basics and importance of nutrition in the life of infants, preschool and school children;
- characteristics and biological value of food products;
- signs of the good quality of products and methods for determining the quality;
- periods of acceptable storage of raw and finished products and semi-finished products;
- features of the culinary processing of products for children;
- the volume of meals in accordance with the age of the children;
- the rules for distributing food to children.
The main job rights and duties of a school or kindergarten cook
The main job of a cook in a school (or kindergarten) is, of course, cooking. However, the cooking process itself includes several components, plus there are a number of responsibilities that accompany the main ones. Thus, the clearer and more detailed the scope of the cook's job responsibilities is, the more efficiently he will be able to work.
The main job responsibilities of a cook at a school / kindergarten include:
- Participation in the preparation of the menu for every day and week.
- Cooking food in accordance with the rules and regulations for food preparation.
- Acceptance by weight and quality of products from the warehouse.
- Serving food to children by weight in accordance with age norms.
- Bookmarking and storage of products (daily samples) in accordance with the requirements of the law.
- Carrying out processing of products of different types using appropriate boards and knives, excluding contact of raw products and having undergone heat treatment.
- Ensuring the proper condition of the catering unit, dishes, kitchen utensils and equipment.
- Ensuring the correct storage of food.
- Compliance with the rules of personal hygiene.
- Passing periodic medical examinations.
- Monitoring compliance with the rules of food neighborhood in refrigerators.
Of particular importance for the cook of a children's institution is the list of rights established in the job description. For example, such an employee has the right to:
- do not accept low-quality products from the warehouse;
- contact the management with a request to punish persons who use kitchen utensils for other purposes;
- demand from the management assistance in ensuring the proper sanitary condition of the kitchen and the operability of the equipment.
The process of developing a job description for a chef in a children's institution is generally no different from the process of drafting a similar document for a chef in any other organization. Work in an educational institution affects only the content of the sections of this document - and here you must certainly take into account all the nuances related to work in contact with children.
- a set of strict rules. It is strictly forbidden to violate them, but, in fact, this is not surprising. After all, any mistake of the cook can affect the health of the person who tasted his dish. Therefore, any organization dealing with public catering should have its own job description.
But what exactly should be indicated there? After all, the duties of a cook are extensive, therefore, it is quite difficult to put them all in one document. Therefore, let's look at all the points of the job description more clearly in order to finally understand them.
A few words about the job description
According to the current legislation of the Russian Federation, the work of any specialist must be regulated by a special document - job description. First of all, this is necessary in order to outline the whole range of those responsibilities and privileges that will fall on the shoulders of the employee when he is admitted to the position.
Often this document consists of four chapters: general provisions, duties, rights and responsibilities. If necessary, some enterprises increase the usual number of points, for example, adding a section "prohibited". Now let's look at the job responsibilities of a cook, based on what may be indicated in the instructions.
General Provisions
So, the first section reveals the basic information about the position. Here the requirements for the chef, the required level of training, as well as the hierarchy system in the enterprise are indicated. Examples might be as follows:
- Only a specialist with the necessary education can apply for the position of a cook.
- Reception and dismissal from office are carried out by the director of the enterprise.
- In his work, the cook is subordinate to the director or his deputy.
- The specialist is obliged to know and comply with all norms and standards specified in the current legislation.
The duties of a cook
The most important part is the part describing the job duties of the cook. After all, it is in it that the instructions are laid down according to which the specialist will work in the kitchen. Consequently, its compilation must be approached with all seriousness, otherwise it will clearly not be possible to avoid difficulties in the future.
Here's an example of what the job duties of a canteen chef might look like. By the way, the specified text is only a template, which means that it can be changed and supplemented depending on the needs of a particular organization.
The cook must:
1) Always act in the best interest of the organization.
2) Strictly observe the work schedule established by the management of the enterprise.
3) Do the following daily:
- at the beginning of the shift, inspect the workplace for faults or gas leaks;
- turn on devices in accordance with the established safety rules;
- monitor the cleanliness of the kitchen throughout the shift;
- clean up garbage at the workplace at the end of the working day;
- close all gas valves and turn off the power before going home.
4) Follow all orders of the management, as well as follow the meal schedule that they have established.
5) Monitor the state of all inventory assigned to the kitchen.
6) Make a list of all the necessary products, and submit them to the management in advance.
7) Do not allow strangers into the kitchen without the consent of the authorities.
8) Monitor the sanitary condition in the room, and, if necessary, put it in order.
9) Keep records of products according to their expiration date.
10) In the event of a danger or an unforeseen situation, inform the management about it.
It should also be noted that depending on the type of dining room, the requirements for the chef will vary. For example, the duties of a restaurant chef will be much more difficult and intense than that of his colleague, a simple employee of a factory catering.
Rights and responsibilities
If we talk about the rights of a cook, then here, first of all, the following three points should be indicated. So, he has the right:
- demand from the management the timely delivery of all necessary products and ingredients;
- participate in meetings dedicated to the work process in the kitchen;
- require compliance with all the norms that are specified in the Labor Code of the Russian Federation.
As for responsibility, everything is pretty simple here. This part indicates the penalty for non-compliance with certain rules or negligence. For example, for violation of labor discipline, an administrative penalty or warning may be applied to the cook.
Features of work in restaurants
A public dining room is good, but it is by no means comparable to a restaurant or cafe. Therefore, certain points should be identified that should be taken into account when drawing up a job description for a chef in a restaurant.
So, it should be understood that the quality of food in restaurants comes first. This means that the chef is obliged to monitor what products he uses, how closely his subordinates follow his orders, and also personally check each dish to taste.
An equally important aspect is the cooking time. After all, visitors do not like to wait, which means that the chef must do everything possible in order not to let them get bored.
Job responsibilities of a school chef
Children's cooking is different from the usual one. That is why the job duties of a cook in a kindergarten or school should be drawn up taking into account some peculiarities.
For example, a stricter attitude towards sanitation is established here, as well as safety, because little fidgets need constant control. Also, do not forget that baby food is a special section of cooking that has its own rules and regulations. Therefore, all this should be spelled out in the job description.