Moscow Regional Youth Conference "Professional and career growth of young people - prospects and realities"

We bring to your attention a typical example of a job description for a canteen cook, a sample of 2019/2020. Do not forget, each instruction of the canteen chef is issued on hand against receipt.

It provides typical information about the knowledge that a canteen 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 of the dining room belongs to the category of specialists.

2. Persons at least 18 years of age with a professional secondary or higher education majoring in "Cook", "Organization Catering”, who have passed a medical examination, sanitary and hygienic training, instructions on labor protection and safety precautions, an internship at the workplace for 5 work shifts.

3. The canteen cook is appointed and dismissed by the order of the head on the proposal of the chef or production manager in accordance with applicable law.

4. The canteen chef reports directly to the chef, head of production.

5. During the absence of the canteen cook (business trip, vacation, illness), his duties are performed by a person appointed in the prescribed manner. This person acquires the appropriate rights and bears responsibility for the improper performance of the duties assigned to him.

6. The cook of the dining room, in accordance with the established procedure, performs the duties assigned to him both directly and in cooperation with the relevant structural divisions and experts on the issues of the work performed.

7. The chef of the dining room in his work is guided by:

7.1. regulatory legal acts and materials related to catering;

7.2. orders (instructions) of the head, deputy head, production manager, chef or persons replacing them;

7.3. Internal labor regulations

7.4. real job description.

8. The canteen chef should know:

8.1 regulatory legal acts, other regulatory documents and materials related to catering;

8.2. sanitary and epidemiological rules and regulations;

8.3. basics of rational nutrition;

8.4. characteristics and biological value of various food products, their types, properties and culinary purpose;

8.5. signs and organoleptic methods for determining the good quality of products;

8.6. terms of storage and sale of raw and finished products, semi-finished products;

8.7. rules, techniques and sequence of operations for preparing products for heat treatment;

8.8. recipe, cooking technology, quality requirements, packaging rules, terms and conditions of food storage;

8.9. mode and duration of heat treatment and other processes of cooking, frying, poaching, baking;

8.10. norms of ratio and sequence of laying of raw materials;

8.11. rules for using the product replacement table;

8.12. the device and principle of operation of the serviced mechanized, thermal, refrigeration and other equipment, the rules for its operation and care for it;

8.13. rules for the use of weight measuring instruments;

8.14. rules of personal hygiene;

8.15. rules for the distribution of food;

8.16. internal labor regulations;

8.17. safety and fire protection requirements.

2. Responsibilities of a canteen cook

1. The cook of the dining room is obliged:

1.1. come to work strictly according to the approved work schedule;

1.2. ensure the preparation of the workplace for the beginning of the working day;

1.3. ensure good quality food preparation;

1.4. strictly observe the technological process according to the approved recipe;

1.5. comply with the rules of product neighborhood and product rotation;

1.6. perform auxiliary work in the preparation of dishes and culinary products;

1.7. sort out greens, fruits, remove defective specimens, impurities;

1.8. peel potatoes, vegetables, fruits, berries and other fruits before and after washing them with knives and various devices;

1.9. defrost fish, poultry, meat; gutting fish, poultry; cut herring and process offal;

1.10. bookmark products in a sequence that takes into account the duration of their preparation;

1.11. release ready-made meals strictly by check;

1.12. in the evening of the previous day, prepare products for the next day;

1.13. maintain cleanliness and order in the workplace in accordance with sanitary and hygienic requirements;

1.14. at the end of the working day workplace in order, wash plates, racks.

1.15. carry out one-time instructions of the administration related to production processes;

1.16. be able to use the equipment and monitor its safety;

1.17. strictly observe the established working hours;

1.18. prevent actions that interfere with other employees to perform their job duties;

1.19. in case of occurrence emergency situations notify the administration in a timely manner;

1.20. undergo preliminary and periodical medical examinations, sanitary and hygienic training;

1.21. not allow the use of alcoholic, narcotic or toxic substances during work and in working time on the territory of the preschool educational institution.

2. In the field of labor protection, the cook of the canteen is obliged to:

2.1. comply with the requirements for labor protection, as well as the rules of conduct on the territory of the organization, in production, auxiliary and amenity premises;

2.2. use and correctly apply personal and collective protective equipment;

2.3. undergo medical examinations, training (education), retraining, internship, instruction, advanced training and testing of knowledge on labor protection issues in accordance with the procedure established by law;

2.4. immediately inform the employer about any situation that threatens the life or health of workers and others, an accident that occurred at work, assist the employer in taking measures to provide the necessary assistance to the victims and deliver them to a healthcare organization;

2.5. perform other duties stipulated by labor protection legislation;

2.6. comply with the norms and obligations, instructions on labor protection provided for by the collective agreement, agreement, employment contract, internal labor regulations, official duties;

2.7. in the absence of personal protective equipment, immediately notify the immediate supervisor;

2.8. assist and cooperate with the employer in ensuring healthy and safe working conditions, immediately notify his immediate supervisor or other official of the employer about a malfunction of equipment, tools, fixtures, Vehicle, means of protection, about the deterioration of their health.

The canteen chef is prohibited from:

- leave the workplace without the permission of the immediate supervisor;

- smoking, drinking alcohol, other narcotic or toxic substances on the territory of the institution;

- in the workplace to eat, chew chewing gum, engage in personal affairs, be rude to employees and visitors;

- connect any heating devices, kettles, boilers or other devices without the consent of the administration.

3. Rights of the canteen chef

1. The cook of the dining room has the right to:

1.1. providing the necessary equipment for work;

1.2. providing overalls;

1.3. troubleshooting inventory, equipment necessary for work;

1.4. creation of safe working conditions at the workplace;

1.5. making suggestions to improve the organization of rational nutrition;

1.6. use of social benefits provided for by the collective agreement of the institution.

4. Responsibility of the canteen chef

1. The work of the canteen cook is evaluated according to the results of the proper execution of the tasks assigned to him. official duties regulated by this job description. This takes into account the complexity of the work functions performed by the employee, the degree of independence in their performance, his responsibility for the work performed, proactive and creative attitude to work, efficiency and quality of work, as well as experience practical activities, determined by work experience in the specialty, professional knowledge etc.

2. In accordance with the procedure established by law, the canteen cook is responsible for:

2.1. for improper performance (failure to perform) of their official duties provided for by this job description, to the extent determined by the current labor law;

2.2. for offenses committed in the course of carrying out their activities, within the limits determined by the current administrative, criminal and civil legislation;

2.3. for causing material damage within the limits determined by the current labor and civil legislation.

Canteen cook job description - sample 2019/2020. The duties of a canteen cook, the rights of a canteen chef, the responsibility of a canteen chef.

Tags by material: job description for a canteen cook, job description for a school canteen cook, job description for a canteen cook at an enterprise

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 professional, a category of at least three and a 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 equipment, 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 execution of laundry and maintenance tasks in accordance with current sanitary standards special clothing workers.

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. A 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 of the 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, the Labor Code of the Russian Federation, orders, orders of the management of the institution.

Municipal educational institution secondary school named after. D. Tarasov, Ozersk, Kaliningrad region

APPROVE

Head teacher

E. Yuldasheva

"___" _____ 20_

JOB DESCRIPTION

CHEF OF THE SCHOOL CANETTER

"___" _____ 20_g . № ___

1. GENERAL PROVISIONS

1.1. A person at least 18 years old with a special education is accepted for the position of a cook.

1.2. Submits to the director of the school, deputy. director of ACH, head of production of the school canteen.

1.3. Appointment, transfer and dismissal are made by the principal of the school.

1.4. In his work, the chef is guided by:

guiding and normative documents on issues of work performed;

the charter of the school;

Internal labor regulations:

Orders, orders of the director of the school;

1.5. The chef must know:

Fundamentals of hygiene;

Sanitary and epidemiological rules;

School day routine;

Nutritional standards, basic rules for cooking, preserving and enriching food with vitamins;

Rules for the use of electrical equipment;

Actions in emergency situations.

2. FUNCTIONS

The cook is entrusted with the function of ensuring timely, in accordance with the school regime, good quality food preparation for children and employees.

3. JOB RESPONSIBILITIES

To perform the functions assigned to him, the cook must:

3.1. Perform work on the preparation of dishes and culinary products.

3.2. Participate in the preparation of the menu for each day.

3.3. To carry out the laying of products in a sequence that takes into account the duration of their cooking.

3.4. Take good-quality products from the pantry exactly by weight, ensure their hygienic and thermal processing, cultural food supply to children, in accordance with the norm of the laid products for one child.

3.5. Provide:

Proper storage and use of products for their intended purpose;

Hygienic processing of products and serving food in accordance with sanitary and hygienic requirements.

3.6. Dispense prepared food in accordance with the norm of laid products per child.

3.7. Lay and store daily samples of the entire daily ration in accordance with the requirements of SanPin.

3.8. Perform auxiliary work in the preparation of dishes and culinary products.

3.9. Process raw and cooked foods using appropriate marked boards and knives, exclude the possibility of contact between raw and cooked foods.

3.10. It is mandatory to filter fish and meat broths.

3.11. Monitor the sanitary condition of the kitchen, kitchen utensils and equipment and keep it clean (general cleaning once a month).

3.12. Follow the rules of personal hygiene, sanitary requirements to cooking technology.

3.13. Timely undergo a medical examination.

3.14. After each technological operation, the cutting equipment must be sanitized.

3.15. Do not use utensils with cracks, chips, deformed or damaged enamel in cooking.

3.16. Systematically carry out des. processing of rags, use only marked rags according to the marking.

3.17. Store clean kitchen utensils on racks.

3.18. Use only appropriately marked kitchen utensils (knives, cutting boards, cups)

3.19. Use only labeled cleaning equipment for each catering facility.

3.20. Constantly fight the flies.

3.21. Follow and do not violate the commodity neighborhood in refrigerators.

4. RIGHTS

The chef has the right:

4.1. Do not accept products if they show signs of poor quality.

4.2. Apply to the administration to punish persons who use kitchen utensils without the permission of the cook.

4.3. Require the administration to create conditions for the performance of direct duties, timely repair of equipment and the provision of cleaning products.

For causing material damage within the limits determined by the current labor, criminal and civil legislation of the Russian Federation.

5.2. For non-fulfillment or improper fulfillment without good reason of the Charter and the Internal Labor Regulations of the school, other local regulations, legal orders of the school principal, official duties established by this instruction, including for non-use of the rights granted, the cook shall be disciplinary liable in the manner determined by the labor the legislation of the Russian Federation. For gross violation of labor duties as disciplinary punishment dismissal may apply.

7.6. Absence of justified claims from Rospotrebnadzor.

7.7. The correct level of caloric content of the prepared dishes.

7.8. Compliance with the school budget, cost savings.

7.9. Accuracy, timeliness and accuracy of reporting and working documentation.

7.10. Absence of negative assessments by the school principal.

7.11. Compliance with labor discipline.

8. FINAL PROVISIONS

8.1. This Job Description is made in two copies, one of which is kept at the school, the other - with the employee.

8.2. Tasks, Responsibilities, Rights and Responsibilities can be specified in accordance with the change in the Structure, Tasks and Functions of the school's accounting department.

8.3. Changes and additions to this Job Description are made by order of the school principal.

8.4. The job description is developed in accordance with Labor Code RF, model provision about the educational institution, the Charter of the school.

AGREED:

School canteen production manager

signature full name

I am familiar with this job description:

__________ ____________ "___" _____ 20_