Job description catering chefs

1. General provisions

1.1 This job description defines functional responsibilities, rights and responsibility of the catering chef.

1.2 The cook of the catering department belongs to the category of specialists.

1.3 The cook of the catering unit is appointed to the position and dismissed in accordance with the procedure established by the current labor legislation by order of the director of the enterprise on the recommendation of the chef.

1.4 Relationships by position:

1.4.1	direct submission	chef
1.4.2.	Additional submission	−
1.4.3	Gives orders	Ancillary workers
1.4.4	The employee replaces	person appointed by the director of the enterprise
1.4.5	The employee replaces	−

1. Qualificationscatering chefs:

2.1.	Education	Secondary vocational
2.2	experience	No work experience requirements
2.3	knowledge	nutritional standards, requirements for the quality of dishes and culinary products, consumption rates for raw materials and semi-finished products, calculation of dishes, requirements of GOSTs and specifications for products, rules for the storage of raw materials, semi-finished products, finished products, modern views technological equipment and principles of its operation, requirements for production premises, equipment, inventory, utensils, etc., progressive methods of organizing production, rules on labor protection, safety, industrial sanitation and hygiene
2.4	skills	−
2.5	Additional requirements	−

1. Documents regulating activitiescatering chefs

3.1 External documents:

Legislative and regulatory acts relating to the work performed.

3.2 Internal documents:

Charter of the enterprise, Orders and orders of the director of the enterprise (chef); Regulations on the catering unit, Job description of the cook of the catering unit, Rules of the internal work schedule.

1. Job Responsibilities of a Food Chef

4.1. Receives products according to the grocery list as they are needed by weight and bill from the chef

in the presence nurse in dietetics. Puts products in the boiler, preventing the storage of products in production.

4.2. Checks the condition of dishes and tools before starting work.

4.3. Ensures timely bookmarking of products and precise adherence to layouts.

4.4. Provides high-quality preparation of dishes and their required quantity.

4.5. Produces distribution of food to hospital departments according to the extract.

4.6. Ensures the sanitary condition of his workplace.

4.7. Strictly observes the rules of labor protection and safety when working with equipment.

4.8. Performs primary processing of products (cleaning fish, sorting cereals, cooking compote, etc.) on the eve of cooking.

4.9. Regularly undergoes a medical examination in accordance with existing rules.

4.10. Systematically improves professional qualifications.

1. The rights of a catering chef

The catering chef has the right to:

5.1. Make proposals to the management of the catering unit on improving the work of the catering unit, as well as on improving the organization and working conditions.

5.2. Receive the information he needs to carry out his duties.

5.3. Participate in meetings held at the catering department, at which issues related to its competence are considered.

1. Responsibility of the cook

catering chef is responsible:

6.1. For improper performance or non-performance of their official duties provided for by this job description - within the limits determined by the current labor legislation of Ukraine.

6.2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of Ukraine.

6.3. For causing material damage - within the limits determined by the current labor and civil legislation of Ukraine.

1. Working conditions of a catering chef

The mode of operation of the catering unit cook is determined in accordance with the Internal Labor Regulations established in the enterprise.

1. Terms of payment

The terms of remuneration of the cook of the catering unit are determined in accordance with the Regulations on remuneration of personnel.

9 Final provisions

9.1 This Job Description is made in two copies, one of which is kept by the Company, the other by the employee.

9.2 Tasks, Responsibilities, Rights and Responsibilities may be specified in accordance with the change in the Structure, Tasks and Functions of the structural unit and workplace.

9.3 Changes and additions to this Job Description are made by order CEO enterprises.

Head of structural unit
		(signature)	(surname, initials)
AGREED:
Head of the legal department
(signature)	(surname, initials)
00.00.0000
Familiarized with the instructions:
		(signature)	(surname, initials)
		00.00.00

We bring to your attention a typical example of a cook's job description ( kindergarten, cafes, camps, restaurants, schools), sample 2019. A person with primary or secondary vocational education, special training and work experience can be appointed to this position. Do not forget, each cook's instruction is handed out against receipt.

It 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 cook is hired and dismissed by the director of the organization on the recommendation of __________.

4. The cook must know:

a) special (professional) knowledge of the position:

- recipes, cooking technology, quality requirements, rules for distribution (settings), terms and conditions for storing dishes;

- types, properties and culinary purpose of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished products from cutlet mass, dough, canned food, concentrates and other products, signs and organoleptic methods for determining their good quality;

- rules, techniques and sequence of operations for their preparation for heat treatment;

– purpose, rules for the use of technological equipment, production inventory, tools, weighing instruments, utensils and rules for their care;

b) general knowledge of the employee of the organization:

— rules and norms of labor protection, safety measures, industrial sanitation and fire protection,

- rules for the use of funds personal protection;

- requirements for the quality of work (services) performed, for the rational organization of labor in the workplace;

- types of marriage and ways to prevent and eliminate it;

- production signaling.

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

— RF legislation,

— Charter of the organization,

- orders and directives organization director,

- this job description,

— Rules of internal labor regulations of the organization,

— __________________________________________________.

6. The cook reports directly to a higher-skilled worker, __________ 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 presentation of __________ in in due course which acquires the corresponding rights, duties and is responsible for the fulfillment of the duties assigned to it.

2. Responsibilities of the cook

The duties of a chef are:

a) Special (professional) duties:

- Preparation of dishes and culinary products that require simple cooking.

- Boiling potatoes and other vegetables, cereals, legumes, pasta, eggs.

- Frying potatoes, vegetables, products from cutlet mass (vegetable, fish, meat), pancakes, fritters, pancakes.

- Baking vegetables and cereals.

- Straining, rubbing, kneading, grinding, shaping, stuffing, stuffing products.

– Preparation of sandwiches, dishes from semi-finished products, canned food and concentrates.

— Portioning (assembly), distribution of dishes of mass demand.

b) General duties of an employee of the organization:

— Compliance with the Internal Labor Regulations and other local regulations of the organization,

— internal rules and norms of labor protection, safety measures, industrial sanitation and fire protection.

— Execution within employment contract orders of employees to which it is repaired in accordance with this instruction.

– Performing work on the acceptance and delivery of shifts, cleaning and washing, disinfection of serviced equipment and communications, cleaning the workplace, fixtures, tools, as well as keeping them in good condition;

- Maintenance of established technical documentation

3. Cook's rights

The chef has the right:

1. Submit proposals for management consideration:

– to improve the work related to the provisions of this responsibilities,

— on bringing to material and disciplinary responsibility employees who violated production and labor discipline.

2. Request from structural divisions and employees of the organization the information necessary for him to perform his duties.

3. Get acquainted with the documents that define his rights and obligations in his position, the criteria for assessing the quality of performance of official duties.

4. Get acquainted with the draft decisions of the organization's management regarding its activities.

5. Require the management of the organization to provide assistance, including the provision of organizational and technical conditions and the execution of established documents necessary for the performance of official duties.

6. Other rights established by the current labor legislation.

4. 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 labor legislation 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 for a cook (kindergarten, cafe, camp, restaurant, school) - sample 2019. Responsibilities of a cook, rights of a cook, responsibility of a cook.

2018 | 09 | 06 4934

Who is a chef

Master of Culinary Arts. Works in all directions: in hot and cold shops, can replace saucers, confectioners, bakers, etc. His main feature- a large store of knowledge in the field of recipes, food concepts, cooking technologies for various dishes, culinary products. Usually has extensive experience in various cafe-restaurant industries.

This specialist should be able to do everything. Or almost everything. He will peel the potatoes, and prepare the sauce, and bake the bread, and beat the cream, and figure out how to replace the wrong kind of cheese. Such a master of all trades in the scale of the kitchen.

The main duty of a generalist chef is determined by the chef or the administrator of the institution where a specialist is required. He can take the position of a chef, sous-chef, and an ordinary culinary specialist in the restaurant kitchen. Here, skills, class and experience of the cook already play a role in many respects.

On the Internet, you can find a lot of ads for hiring a station wagon chef. And the information they provide doesn't always match. The definition of universality in the culinary profession is rather vague and implies that a specialist is not based on specific technologies, but understands several directions at once.

Responsibilities of a Chef

The requirements are different, but in the standard set it is:

• preparation of dishes, preparations requiring complex culinary processing;
• preparation of dietary dishes (soups, side dishes, meat dishes);
• knowledge of steam cooking technology;
• knowledge in the field of organoleptic methods for assessing the quality of food products, indicators of poor quality products / ready meals.

Typically, the requirements are reduced to a 5-6 category cook, as well as experience in the culinary field of 2 years. This may be enough to get a position as an all-rounder and get a job in a restaurant for a good salary.

Where to look for a job as a chef

To find a well-paid job, you need to write a high-quality resume. Enough for all-round chefs good prospects get a decent place abroad. If you have not yet considered such opportunities, consider moving. In many tourist countries in Europe, there is a great demand for good chefs during the season. For example, in Greece, Turkey, UAE, etc. Salaries here start at $500.

To get an invitation to work abroad, pay great attention to your resume: it must be written in the languages ​​of the countries in which you would like to get a job. A sample of such a resume is not difficult to find on the Internet and follow simple recommendations for filling it out.

To search for a job in your city (country), use specialized services, recommendations from relatives and friends, as well as attend specialized exhibitions, master classes, and seminars. This good way to be noticed and offered a prestigious job.

AGREED
Chairman of the trade union committee
___________ /___________________/
protocol No. ____ dated "__" ___ 2019

APPROVED
Director
Name of institution
_________ N.V. Andreichuk
Order No.__ dated "_"._.2019

Job description
restaurant chefs

1. General provisions.
1.1. real restaurant chef job description developed based professional standard"Cook" approved by order of the Ministry of Labor and social protection Russian Federation dated September 8, 2015 No. 610n, in accordance with Labor Code Russian Federation and others regulations regulating labor Relations between employee and employer.
1.2. The cook belongs to the category of specialists.
1.3.

• having a secondary vocational education in training programs for skilled workers (employees);
• past professional education by program vocational training for the main production of catering; retraining program for specialists;
• having at least a year of work experience at the third qualification level in the main production of catering organizations for employees with vocational training (vocational training programs for the professions of workers, positions of employees, retraining programs for workers, employees);
• work experience of at least six months at the third qualification level in the main production of catering organizations for employees with secondary vocational education.

1.4. The chef of the restaurant must familiarize himself with the job description, undergo professional hygienic training (sanimum), attestation and medical examination in the prescribed manner, have a personal medical book standard pattern, which includes the results of medical and laboratory tests, information about past infectious diseases, preventive vaccinations. In the production of dishes, drinks and culinary products using alcohol, the age of 18 years.
1.5. A cook is hired by a restaurant and dismissed by the director (restaurant manager).
1.6. The chef reports directly to the director (restaurant manager). Performs his duties under the direction of the chef.
1.7. He is guided in his work by the restaurant chef's job description, developed according to the professional standard, the restaurant's internal labor regulations, labor protection requirements, fire and anti-terrorist safety, and the evacuation procedure in the event of a fire or other emergency.
1.8.

• normative legal acts of the Russian Federation regulating the activities of catering organizations;
• requirements for the quality, terms and conditions of storage, portioning, design and serving of dishes, drinks and culinary products of a diverse range;
• technologies for preparing dishes, drinks and culinary products of a diverse range;
• rules for compiling menus, applications for products, keeping records and compiling commodity reports on the production of dishes, drinks and culinary products;
• ways to reduce losses and preserve nutritional value food products used in the production of dishes, drinks and culinary products, during their heat treatment;
• specifics production activities organizations, technological processes and modes of production of dishes, drinks and culinary products;
• methods of using aromatic substances to improve the taste of dishes, drinks and culinary products;
• technologies of mentoring and training in the workplace;
• recipe and modern technologies preparation of dishes, drinks and culinary products of various assortment;
• consumption rates of raw materials and semi-finished products used in the production of dishes, drinks and culinary products, rules for accounting and issuing products;
• types of technological equipment used in the production of dishes, drinks and culinary products, specifications and the conditions of its operation;
• principles and techniques of presentation of dishes and drinks and culinary products to consumers;
• requirements of labor protection, industrial sanitation and fire safety in catering organizations.

• change the range of dishes, drinks and culinary products depending on changes in demand;
• analyze and assess the needs of the main production of catering in material resources and personnel;
• assess the availability of raw materials and materials for the preparation of dishes, drinks and culinary products and predict the need for them in accordance with the existing storage conditions;
• organize training for cook assistants at the workplace in the technologies for preparing dishes, drinks and culinary products;
• to control the fulfillment by the chef's assistants of tasks for the preparation of dishes, drinks and culinary products of a standard assortment;
• prepare meals, drinks and culinary products according to technological maps, branded recipes, as well as recipes of national cuisines;
• combine different cooking methods and combinations of main products with additional ingredients to create harmonious dishes, drinks and culinary products;
• creatively decorate dishes, drinks and culinary products, using suitable finishing semi-finished products and decorations;
• prepare and present dishes, drinks and culinary products with elements of the show;
• observe the requirements for the quality and safety of their preparation when preparing dishes, drinks and culinary products;
• evaluate the quality of preparation and safety of prepared meals, drinks and culinary products;
• make a calculation for dishes, drinks and culinary products;
• Summarize concepts that have influenced the selection and presentation of food, drink and culinary products;
• create a portfolio of food, drink and culinary products.

1.10. When performing work duties in the restaurant kitchen, the cook must comply with his job description, rules and regulations of labor protection and industrial sanitation, fire and electrical safety, labor protection instructions when performing work and working with technological equipment, kitchen utensils.
1.11. Before carrying out activities, the chef of the restaurant is trained in the skills of providing first aid to the victims.

2. Labor functions
The chef of the restaurant performs the following labor functions:
2.1.
2.1.1. Preparation of inventory, equipment and workplace of the chef in the restaurant kitchen for work;
2.1.2. Preparation, presentation and presentation of dishes, drinks and culinary products.

3. Job Responsibilities
3.1. The chef of the restaurant must come to work strictly according to the approved work schedule of the restaurant kitchen.
3.2.

• assess the availability of stocks of raw materials and semi-finished products necessary for the preparation of dishes, liqueurs and culinary products in the restaurant;
• assess the availability of staff and material resources necessary for the preparation of dishes, drinks and culinary products;
• draw up applications for raw materials and semi-finished products used in the preparation of dishes, drinks and culinary products in the restaurant kitchen;
• prepare commodity reports on the production of dishes, drinks and culinary products;
• to control the fulfillment of tasks by the assistant cook;
• control the storage and consumption of products used in the production of dishes, drinks and culinary products in the restaurant.

• develop a menu / assortment and recipes for dishes, drinks and culinary products of the restaurant kitchen;
• prepare raw materials and semi-finished products for cooking, drinks and culinary products;
• prepare exotic and rare types of vegetables and mushrooms for cooking, drinks and culinary products;
• cutting and shaping vegetables and fruits;
• preparation and decoration of canapes and light snacks of various assortment;
• preparation of cold and hot snacks;
• preparation of cold fish and meat dishes;
• cooking soups, decoctions and broths;
• preparation of hot and cold sauces;
• cooking dishes from vegetables and mushrooms;
• cooking dishes from fish, shellfish and crustaceans;
• cooking dishes from meat, semi-finished meat products, poultry;
• cooking dishes from cottage cheese, cheese, pasta;
• preparation of flour dishes different types flour and dough products of various assortment;
• cooking decoration of cold and hot desserts of the restaurant kitchen;
• preparation and presentation of healthy food and dietary dishes;
• control the storage and consumption of products in the restaurant kitchen;
• control the quality of cooking, drinks and culinary products;
• control the safety of prepared meals, drinks and culinary products;
• present ready-made meals, drinks and culinary products to consumers in a restaurant.

• ensure good quality food preparation in the restaurant kitchen.
• strictly observe technological process according to the approved recipe;
• comply with the rules of product neighborhood and rotation of products, control the timing of the sale of products;
• perform auxiliary work in the preparation of dishes and culinary products;
• sort out greens, fruits, remove defective specimens, impurities;
• bookmark products in a sequence that takes into account the duration of their preparation;
• maintain cleanliness and order in the workplace in accordance with sanitary and hygienic requirements;
• at the end of the working day workplace in the restaurant kitchen in order, wash stoves, racks;
• be able to use the equipment and monitor its safety;
• strictly observe the established working hours;
• prevent actions that interfere with other employees to perform their job duties;
• to carry out planned inventories;
• timely inform the restaurant administration about the lack of products, about malfunctions of inventory, plumbing;
• participate in the planned general cleaning of the restaurant kitchen;
• be extremely polite in dealing with restaurant guests and work colleagues;
• in case of emergency situations, promptly notify the management (chef).

• comply with the requirements for labor protection, as well as the rules of conduct on the territory of the restaurant, in production, auxiliary and amenity premises;
• use and correctly apply personal and collective protective equipment;
• take place in the manner prescribed by law medical examinations, training (education), retraining, internship, briefing, advanced training and testing of knowledge on labor protection issues;
• immediately inform the director (manager) of the restaurant (in his absence, another responsible official) of any situation that threatens the life or health of employees and others, an accident that occurred at work, assist the management in taking measures to provide the necessary assistance to the victims and delivery them to a healthcare organization;
• perform other duties provided by law on labor protection;
• in the absence of personal protective equipment, immediately notify the supervisor directly.

• leave the workplace without the permission of the immediate supervisor;
• smoking, drinking alcohol, other narcotic or toxic substances in the restaurant;
• eating at the workplace, chewing gum, doing personal business, being rude to employees and restaurant visitors.

• rules of sanitation and personal hygiene in the workplace;
• his job description as a cook at the restaurant catering unit, internal labor regulations, working hours, instructions for labor protection during the operation of technological equipment and kitchen utensils;
• culture and ethics of communication with employees and colleagues in the restaurant;
• rules and norms of labor protection, fire and electrical safety, wearing overalls.

3.8. The chef of the restaurant kitchen is obliged to constantly improve his knowledge, improve his skills and professional excellence through theoretical training and practical activities.

4. Rights
The chef of the restaurant has the right:
4.1. Do not use substandard products for cooking.
4.2. To make proposals for improving the work related to the duties provided for in this job description, to create the conditions necessary for the performance of their professional duties.
4.3. To assist the restaurant administration in the performance of their duties.
4.4. He gets acquainted with the projects, decisions of the relevant bodies and organizations on the issues of activities and catering that fall within his competence, make appropriate proposals on them.
4.5. On submission to various forms of promotion.
4.6. Protect your professional honor and dignity.
4.7. To get acquainted with complaints and other documents reflecting the quality of his work, to give explanations on them.

5. Responsibility
5.1. For failure to perform or improper performance without good reasons the job description of a cook in a restaurant, including for not using the rights granted by her, the Internal Labor Regulations, the legal orders of the director (restaurant manager) and other local regulations, the employee bears disciplinary responsibility in the manner determined by the current Labor legislation of the Russian Federation.
5.2.

• for the quality and compliance of the prepared dishes with the menu-layout approved in the cafe;
• for compliance with the cooking technology and timely delivery of food according to the delivery schedule in compliance with the norm of ready meals;
• for the safety of food products after their issuance;
• for dietary compliance.

5.3. For violation of the rules and requirements of labor protection, fire and electrical safety, sanitary and hygienic rules and norms, the chef of the restaurant bears administrative responsibility in the manner and cases established by the administrative legislation of the Russian Federation.
5.4. For offenses committed in the process of fulfilling his labor and official duties, he is liable within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.

6. Relationships. Relations by position
Restaurant cook:
6.1. Works according to a schedule based on a 40-hour working week and approved by the director (restaurant manager).
6.2. Receives instructions from the head directly, information of a regulatory and organizational nature, gets acquainted with the relevant documents against receipt.
6.3. Informs the chef about malfunctions of technological equipment, kitchen electrical equipment, kitchen utensils, plumbing, water supply and ventilation systems, broken doors and locks, windows, etc.
6.4. Carries out activities in close contact with the employees of the restaurant kitchen; constantly exchanges information on issues within its competence with the administration and work colleagues.
6.5. Contributes to the creation of relations of cooperation and goodwill between the employees of the kitchen of the restaurant, as well as a favorable moral and psychological climate in the team.
6.6. Is instructed in labor protection and fire safety, electrical safety; periodic medical examinations.
6.7. On accidents, emergencies in the operation of energy and water supply systems, sewerage, in case of violations sanitary regulations that threaten the emergence and spread infectious diseases and mass poisoning, the cook is obliged to immediately report directly to the head (in his absence, to another official).

7. Final provisions
7.1. Familiarization of the cook with this job description is carried out when applying for a job in a restaurant (before signing an employment contract).
7.2. One copy of the job description is with the employer, the second is with the employee.
7.3. The fact that the restaurant chef is familiarized with this job description, developed taking into account the professional standard, is confirmed by a signature in a copy of the job description kept by the employer, as well as in the journal of familiarization with job descriptions.

The job description was developed by: _____________ /_______________________/

I am familiar with the job description (a), I received one copy (a) and I undertake to keep it at the workplace.
"___" _____ 20___ _____________ /_______________________/