JOB DESCRIPTION FOR COOK

Typical sample

I APPROVED

______________________________ (initials, surname)
(name of company, ______________________
enterprises, etc., him (director or other
organizational and legal form) official,
authorized
approve official
instructions)

"___" ____________ 20__

m.p.
Job Description for 2nd Class Chef

(name of organization, enterprise, etc.)

» » ______________ 20__ N ________

This job description was developed and approved by
based on an employment contract with __________________________________________
(name of the position of the person for whom the document is drawn up
this job description
and in accordance with the provisions of the Labor Code of the Russian Federation and
other regulations governing labor relations in the Russian Federation
Federation.

1. General Provisions

1.1. This job description defines the functional
duties, rights and responsibilities of a 2nd category cook.
1.2. A cook of the 2nd category is appointed to the position and released from
positions by order in the manner established by the Labor Code
Russian Federation.
1.3. A 2nd grade cook reports directly to _______________.
( , indicate position)
1.4. A person who has a
primary or secondary vocational education;
1.5. During his temporary absence (vacation, illness), his
duties are performed by _________________________________;
(full name and position)

2. Functional responsibilities

2.1. A 2nd category cook performs the following functions:
2.1.1. auxiliary work in the preparation of dishes and culinary
products;
2.1.2. a 2nd-class cook peels potatoes, fruits, vegetables, fruits,
berries before or after washing with knives and other devices;
2.1.3. Sorts through greens, fruits, vegetables, berries, potatoes and removes
defective specimens and foreign impurities;
2.1.4. Washes vegetables and rinses them after peeling;
2.1.5. Slices bread, potatoes, vegetables, herbs;
2.1.6. Thaws fish, meat and poultry and guts fish, poultry and
game;
2.1.7. Cuts herring and sprat;
2.1.8. Processes by-products.

3. Rights and obligations

3.1. A 2nd category cook must know:
3.1.1. rules for primary culinary processing of raw materials and products and
requirements for the quality of semi-finished products made from them;
3.1.2. rules for slicing bread;
3.1.3. terms and conditions of storage of peeled vegetables;
3.1.4. device, rules of adjustment and operation
bread slicing machines of different brands;
3.1.5. safe working practices when slicing bread manually and by machine;
3.1.6. rules for operating cash registers.
3.2. A cook of the 2nd category is obliged to conscientiously perform his labor
responsibilities:
3.2.1. comply with sanitary and hygienic requirements when working with
various products;
3.2.2. comply with internal labor regulations
organizations ____________________________;
(name of company)
3.2.3. comply with labor safety and security requirements
labor safety;
3.2.4. treat the property of the Employer and others with care
workers;
3.2.5. do not give interviews, do not hold meetings or negotiations,
concerning the activities of the Employer without prior permission
Management of the organization __________________________;
(name of company)
3.2.6. not to disclose information constituting a trade secret
organizations.
3.3. The employee has the right:
3.3.1. timely and precisely established in the organization
_________________________________________________________________________
(name of company)
deadlines for receiving the salary established for a 2nd category cook;
3.3.2. defend their rights granted to labor
legislation of the Russian Federation to the employee, in case of their violation
Employer.

4. Responsibility

4.1. A 2nd category cook is responsible for:
- improper performance or failure to fulfill one’s official duties
duties provided for in this job description - in
within the limits determined by the labor legislation of the Russian Federation.
- offenses committed in the course of carrying out their
activities - within the limits determined by administrative, criminal and
civil legislation of the Russian Federation.
- causing material damage - within the limits specified
labor and civil legislation of the Russian Federation.

The job description was developed in accordance with _____________________
(name, number
and document date)

Head of structural unit
_________________________
(signature)
» » ____________ 20__

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No.	Sections	Pages
	PASSPORT OF THE WORKING PROGRAM OF THE EDUCATIONAL DISCIPLINE
	RESULTS OF MASTERING THE PROFESSIONAL MODULE
	STRUCTURE AND CONTENT OF THE PROFESSIONAL MODULE
	CONDITIONS FOR IMPLEMENTING THE PROFESSIONAL MODULE
	CONTROL AND EVALUATION OF THE RESULTS OF MASTERING THE PROFESSIONAL MODULE

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The work program of the academic discipline was developed on the basis of the Federal State Educational Standard for the profession of secondary vocational education, which is part of the enlarged group of professions 19.00.00"Industrial ecology and biotechnology"in the area of ​​training

01/19/17. Cook, pastry chef

Qualification:

6.http://knigakulinara.ru/books/

1. General requirements for the organization of the educational process

The professional module is studied according to the curriculum in the 1st and 2nd semesters. Theoretical material is studied in the culinary technology room.

Educational practice is carried out in educational workshops.

Industrial practice is carried out concentrated at the end of training at catering establishments.

The study of the professional module takes place in parallel with the study of academic disciplines:

- “Physiology of nutrition with the basics of commodity science of food products”;

- “Basics of job search and employment.”

Monitoring of students' knowledge is carried out in the form of ongoing certification, in which the assessment of knowledge and skills is carried out constantly using test tasks, in practical classes, in educational practice, and based on the results of students' independent work. Certification of general professional subjects is carried out in the form of a test.

Certification of students in an interdisciplinary course (IDC), including educational and industrial practice, is carried out in the form of differentiated credit. Differentiated testing can be carried out in the form of a test, essay, report, presentation. Differentiated credit for educational practice is carried out in the form of a test. Differentiated credit for industrial practice can be presented in the form of a report. There is no exam upon completion of the professional module.

1. Staffing of the educational process

Requirements for the qualifications of teaching (engineering and pedagogical) personnel providing training in general and vocational subjects:

Industrial training masters must have secondary or higher education in the field of training; qualifications in the profession are higher than those received by graduates;

Teachers of interdisciplinary courses and masters of industrial training must undergo internships in specialized organizations at least once every 3 years.

1. Perform primary processing of raw materials, prepare and prepare simple soups

Testing

Practical lessons

No. 1,2, 3,4, 5,6 individual control, written or oral survey.

Practical classes, individual, oral control.

2. Perform primary processing of raw materials, prepare and prepare simple sauces

Determination of the good quality of raw materials

Practical exercises, evaluation of raw materials.

Correct organization of the workplace

Practical classes, individual, oral control.

Compliance with the sequence of technological operations

Practical classes, individual, oral control.

Correct use of tools

Practical lessons

No. 7, 8, individual, oral control

Compliance with safety requirements and work culture

Practical classes, individual, oral control, tests.

Rational distribution of time to complete a task

Practical classes, individual control, milestone. D.Z.

3. Prepare raw materials, prepare and prepare simple dishes and side dishes from cereals, legumes, pasta

Determination of the good quality of raw materials

Practical classes, evaluation of raw materials, individual control.

Correct organization of the workplace

Practical lessons

No. 9, 10, 11, individual, control

Compliance with the sequence of technological operations

Correct use of tools

Practical lessons, individual, control

Compliance with safety requirements and work culture

Practical lessons, individual, control

Rational distribution of time to complete a task

Practical classes, individual control, milestone. D.Z.

4. Perform primary processing of raw materials, prepare and prepare simple dishes from vegetables and mushrooms

Determination of the good quality of raw materials

Practical exercises, evaluation of raw materials.

Correct organization of the workplace

Compliance with the sequence of technological operations

Practical lessons

No. 1, 2, individual, control

Correct use of tools

Compliance with safety requirements and work culture

Rational distribution of time to complete a task

Practical classes, individual control, milestone. D.Z.

5. Process fish, prepare semi-finished fish products, prepare simple fish dishes.

Determination of the good quality of raw materials

Practical exercises, evaluation of raw materials.

Correct organization of the workplace

Testing, conversation, oral survey.

Compliance with the sequence of technological operations

Practical lessons

No. 16, 17, 18, 19, individual, control

Correct use of tools

Testing, conversation, oral survey

Compliance with safety requirements and work culture

Practical classes, individual, control, conversation.

Rational distribution of time to complete a task

Practical classes, individual control, milestone. D.Z.

6. Carry out culinary processing of meat, prepare semi-finished meat products for cooking, prepare simple dishes from meat and poultry

Determination of the good quality of raw materials

Practical exercises, evaluation of raw materials.

Correct organization of the workplace

Testing, conversation, oral survey.

Compliance with the sequence of technological operations

Practical lessons

No. 20-29, individual, control

Correct use of tools

Testing, conversation, oral survey

Compliance with safety requirements and work culture

Testing, conversation, oral survey

Rational distribution of time to complete a task

Practical classes, individual control, milestone. D.Z.

7. Carry out culinary processing of eggs, cottage cheese, prepare simple dishes from eggs, cottage cheese

Determination of the good quality of raw materials

Practical exercises, evaluation of raw materials.

Correct organization of the workplace

Testing, conversation, oral survey.

Compliance with the sequence of technological operations

Practical lessons

No. 30, 31, individual, control

Correct use of tools

Testing, conversation, oral survey

Compliance with safety requirements and work culture

Testing, conversation, oral survey

Rational distribution of time to complete a task

Practical classes, individual control, milestone. D.Z.

8. Prepare and present simple cold dishes and snacks

Determination of the good quality of raw materials

Practical exercises, evaluation of raw materials.

Correct organization of the workplace

Testing, conversation, oral survey.

Compliance with the sequence of technological operations

Practical lessons

No. 32, 33, individual, control

Correct use of tools

Testing, conversation, oral survey

Compliance with safety requirements and work culture

Testing, conversation, oral survey

Rational distribution of time to complete a task

Practical classes, individual control, milestone. D.Z.

9. Prepare and decorate simple sweet dishes

Determination of the good quality of raw materials

Practical exercises, evaluation of raw materials.

Correct organization of the workplace

Testing, conversation, oral survey.

Compliance with the sequence of technological operations

Practical lessons

No. 34, 35, individual, control

Correct use of tools

JOB DESCRIPTION FOR COOK 2nd RATE

I. General provisions

1. This job description defines the functional duties, rights and responsibilities of a 2nd category cook.
2. A cook of the 2nd category is appointed and dismissed by order of the director in the manner established by the Labor Code of Ukraine.
3. A 2nd grade cook reports directly to _______________.
4. A person with primary or secondary vocational education is appointed to the position of cook of the 2nd category;
5. During his temporary absence (vacation, illness), his duties are performed by _______________.
6. A 2nd category cook must know:
   - rules for the primary culinary processing of raw materials and products and requirements for the quality of semi-finished products from them;
   - rules for slicing bread;
   - terms and conditions of storage of peeled vegetables;
   - design, rules for adjustment and operation of bread slicing machines of different brands;
   - safe working practices when slicing bread manually and by machine;
   - rules for operating cash registers.
7. _________________________________________________________________.

II. Job responsibilities

A 2nd category cook performs the following functions:

1. auxiliary work in the production of dishes and culinary products;
2. a 2nd-class cook peels potatoes, fruits, vegetables, fruits, berries before or after washing using knives and other devices;
3. sorts through greens, fruits, vegetables, berries, potatoes and removes defective specimens and foreign impurities;
4. washes vegetables and rinses them after peeling;
5. Slices bread, potatoes, vegetables, herbs;
6. defrosts fish, meat and poultry and guts fish, poultry and game;
7. cuts herring and sprat;
8. processes offal;
9. complies with sanitary and hygienic requirements when working with various products;
10. complies with the internal labor regulations of the organization;
11. complies with occupational safety and health requirements;
12. treats the property of the Employer and other employees with care;
13. does not give interviews, does not hold meetings and negotiations regarding the activities of the Employer without the prior permission of the organization’s management;
14. does not disclose information that constitutes a trade secret of the organization.
15. _________________________________________________________________.
16. _________________________________________________________________.

III. Rights

A 2nd category cook has the right to:

1. receive the salary established for a 2nd category cook in a timely manner and within the exact deadlines established by the organization;
2. defend their rights granted to the employee by the labor legislation of Ukraine in case of their violation by the Employer.
3. _________________________________________________________________.
4. _________________________________________________________________.

IV. Responsibility

A 2nd category cook is responsible for:

1. improper performance or failure to fulfill one’s official duties as provided for in this job description - within the limits determined by the labor legislation of Ukraine.
2. offenses committed in the course of carrying out their activities - within the limits determined by the administrative, criminal and civil legislation of Ukraine.
3. causing material damage - within the limits determined by the labor and civil legislation of Ukraine.
4. _________________________________________________________________.
5. _________________________________________________________________.

Details

Who cooks food in catering establishments? That's right, cook. How many ranks do chefs have? There are 6 categories in total and each of them is a step up from beginner to pro.

How to increase the rank of a cook, how does a 4th rank cook differ from a 6th rank cook, and what should a specialist in each category be able to do? Let's find out more.

Chef ranks are needed to somehow streamline and unify the level of professionalism of a specialist, so that the employer can better understand the competence and level of training and calculate salaries according to the category of cooks, and the cook can imagine the path of his professional development and there is a grid of professional ranks.

Highest rank of cook

The categories of public catering workers are described in the Unified Tariff and Qualification Handbook. The highest rank of a cook is sixth, it is assigned only to workers with secondary vocational education, and the lowest is second, which is assigned to completely inexperienced workers and vocational school graduates.

Let's take a look at the ETKS and see how the ranks of cooks differ, what is typical for each of them.

Cooks 2 and 3 categories

Cook 2nd category. He usually does auxiliary work in the kitchen. This is peeling potatoes, vegetables, fruits, fruits, berries using a knife or special devices. Also, a novice cook sorts fruits, berries, herbs, vegetables, potatoes and separates unusable or damaged specimens. He also washes and rinses vegetables and cuts them. Engaged in slicing bread, defrosting frozen fish, poultry or meat. Engaged in gutting fish, poultry, cutting meat and processing offal.

A 2nd category cook must know the rules of primary culinary processing and the requirements for the quality of products and raw materials, must be able to cut bread according to the rules, with a knife or using a cutting machine, must know the terms and rules for storing various peeled vegetables and fruits.

Cook 3rd category. Engaged in the preparation of dishes and products that require the simplest culinary processing. Cooks vegetables, makes porridge, cooks pasta, eggs. Fries vegetables, cutlets, pancakes. Bakes vegetables and cereal products. Involved in straining, mixing, chopping, molding, stuffing, and preparing fillings. Makes sandwiches, as well as dishes from ready-made semi-finished products, or canned food or concentrates. Responsible for preparing and distributing food.

Chef 4th category - what should he be able to do?

A 4th category cook must be able to prepare dishes that require medium complexity of culinary processing. Such as - salads from vegetables, meat, poultry, fish, vinaigrette, jellied meat, herring, broths, soups, main courses from vegetables, meat, seafood, fish, pie, rabbit, sauces, drinks, sweet dishes, dumplings, dumplings, pastries . At the same time, a 4th category cook knows recipes, cooking technologies, regulatory requirements for quality, rules and shelf life of products and prepared dishes, organoleptic methods for determining the quality of products, and must also know how acidity, salinity and water hardness affect the duration of heat treatment of products .

Cook 5th category

A 5th category cook is already a fairly highly qualified specialist. He knows how to prepare dishes that require complex culinary processing. Dishes such as aspic from fish or meat, assorted dishes, clear soups from various products, dietary soups, pickles, dishes from fish processed in various ways, meat dishes with side dishes, poultry dishes, including stuffed ones, steamed and stuffed omelettes, sauces and dressings, various dough products - tartlets, vol-au-vents, etc. A 5th grade cook is responsible for creating menus, making requests for products, and preparing product reports. A 5th grade cook is already a responsible person.

Cook 6 yard

A 6th category cook is the highest level of a cook and requires professional education. Such qualified chefs already work in gourmet restaurants and fashionable cafes. His qualifications include preparing dishes that require the most complex culinary processing. A 6th grade cook prepares such dishes as: jellied pig, pates, jellied or stuffed fish, meat dishes, and jellied meat and meat products; meat cheese, fish soup from various fish, okroshka, botvinya, broths with profiteroles or meatballs, baked portioned dishes of meat and fish in sauces, meat puree, various soufflés, rolls, puddings, cutlets, various butter and egg sauces, cream-jelly , mousses, fruit and berry products, with whipped cream, pies and cakes, parfaits, ice cream, etc. also a 6th category chef knows the peculiarities of cuisines of different countries and the peculiarities of dietary cuisine.

How to increase the rank of a cook?

If you are just learning the basics of cooking, you will need to study, and if you are already working, it is quite possible to increase the rank of a cook without leaving the process of preparing dishes. In the process of work, the cook gains experience and his rank increases accordingly.

_____________________________________________________________________
(name of organization, enterprise, etc.)

" " ______________ 20__ N ________

This job description was developed and approved by
based on an employment contract with __________________________________________
(name of the position of the person for whom the document is drawn up
this job description
and in accordance with the provisions of the Labor Code of the Russian Federation and
other regulations governing labor relations in the Russian Federation
Federation.

1. General Provisions

1.1. This job description defines the functional
duties, rights and responsibilities of a 2nd category cook.
1.2. A cook of the 2nd category is appointed and dismissed by order of the director in the manner established by the Labor Code of the Russian Federation.
1.3. A 2nd grade cook reports directly to _______________.
(specify position)
1.4. A person with primary or secondary vocational education is appointed to the position of cook of the 2nd category;
1.5. During his temporary absence (vacation, illness), his duties are performed by _________________________________;
(full name and position)

2. Functional responsibilities

2.1. A 2nd category cook performs the following functions:
2.1.1. auxiliary work in the production of dishes and culinary products;
2.1.2. a 2nd-class cook peels potatoes, fruits, vegetables, fruits, berries before or after washing using knives and other devices;
2.1.3. Sorts through greens, fruits, vegetables, berries, potatoes and removes defective specimens and foreign impurities;
2.1.4. Washes vegetables and rinses them after peeling;
2.1.5. Slices bread, potatoes, vegetables, herbs;
2.1.6. Thaws fish, meat and poultry and guts fish, poultry and game;
2.1.7. Cuts herring and sprat;
2.1.8. Processes by-products.

3. Rights and obligations

3.1. A 2nd category cook must know:
3.1.1. rules for primary culinary processing of raw materials and products and requirements for the quality of semi-finished products from them;
3.1.2. rules for slicing bread;
3.1.3. terms and conditions of storage of peeled vegetables;
3.1.4. design, rules for adjustment and operation of bread slicing machines of different brands;
3.1.5. safe working practices when slicing bread manually and by machine;
3.1.6. rules for operating cash registers.
3.2. A 2nd category cook is obliged to conscientiously perform his job duties:
3.2.1. comply with sanitary and hygienic requirements when working with
various products;
3.2.2. comply with the internal labor regulations of the organization ____________________________;
(name of company)
3.2.3. comply with labor protection and occupational safety requirements;
3.2.4. treat the property of the Employer and other employees with care;
3.2.5. do not give interviews, do not hold meetings and negotiations regarding the activities of the Employer without the prior permission of the management of the organization __________________________;
(name of company)
3.2.6. not to disclose information that constitutes a trade secret of the organization.
3.3. The employee has the right:
3.3.1. timely and precisely established in the organization
_________________________________________________________________________
(name of company)
deadlines for receiving the salary established for a 2nd category cook;
3.3.2. defend their rights granted to the employee by the labor legislation of the Russian Federation in case of their violation by the Employer.

4. Responsibility

4.1. A 2nd category cook is responsible for:
- improper performance or failure to fulfill one’s job duties as provided for in this job description - within the limits determined by the labor legislation of the Russian Federation.
- offenses committed in the course of carrying out their activities - within the limits determined by the administrative, criminal and civil legislation of the Russian Federation.
- causing material damage - within the limits determined by the labor and civil legislation of the Russian Federation.