What should know the head of the production of the dining room. Job description of the production manager (chef). General catalog of all here

school cafeteria.

1. General provisions.
1.1 The production manager of the school canteen belongs to the category of managers, is hired and dismissed by the school principal.

production;
1.2 The production manager of the school canteen must know and be guided in his activities:
- resolutions, orders, orders, other governing and regulatory documents of higher authorities related to the organization of school meals, organization and production technology;
- the range and requirements for the quality of dishes and culinary products, the basics of rational and dietary nutrition;
- the order of the menu;
- accounting rules and norms for the issuance of products;
- norms of consumption of raw materials and semi-finished products;
- calculation of dishes and culinary products, using the prices applicable to them;
- standards and specifications for foodstuffs and semi-finished products;
- rules and terms of storage of finished products, raw materials and semi-finished products;
- technical specifications various kinds technological equipment, the principles of its work;
- current internal regulations;
- provisions on the organization of remuneration and labor incentives;
- basics of labor organization;
- labor legislation;
- rules and regulations on labor protection;
- this job description.
1.3 During the absence of the production manager of the school canteen, his rights and obligations are transferred to another official(to the cook), which is announced in the order of the school principal.
1.4 The production manager of the school canteen reports directly to the principal of the school

1.5 A person with a professional education and work experience in the specialty for at least 3 years is appointed to the position of production manager of the school canteen (chef).

2.Functions

The main activity of the production manager of the school canteen is to manage the activities of the school canteen and organize meals for schoolchildren and employees of the institution.
3. Job Responsibilities

The production manager of the school canteen is obliged to:

3.1 Enforce compliance sanitary regulations and norms when preparing meals and cutting products (use special tables, knives, kitchen boards, according to the marking), keep the workplace clean and tidy, timely preparation and use of saline solutions for treating hands, tables, dishes, etc.

3.2. Ensure control over the quality and quantity of prepared meals.

3.3. Daily put daily samples in the refrigerator.

3.4. Display the control dish.

3.5. Hang out the approved daily menu in the dining room.

3.6. Prepare and timely submit the established documentation to the centralized accounting department.

3.7. Mark dishes

3.8. Control the use of overalls and special headgear by employees of the canteen at the workplace.

3.9. Keep records of the receipt and fight of dishes.

3.10. Must know:

Fundamentals and importance of nutrition of school-age children;

Characteristics and biological value of various food products, signs of good quality products and organoleptic methods for their determination;

Terms of storage and sale of raw products, semi-finished products and cooked dishes;

Features of culinary processing of products for baby food;

Basics of the technology of preparation of the first, second, third, cold dishes and dough products;

Mode parameters and duration of heat treatment of products, processes of cooking, frying, poaching, baking;

Norms, ratio and sequence of laying raw materials in the equipment used;

Ways of portioning dishes in accordance with age norms for children of school age;

Rules for using the product replacement table; the device and principle of operation of the serviced mechanized, thermal, weight measuring, refrigeration and other equipment, the rules for its operation and maintenance;

Sanitary norms and rules for canteen workers and rules for maintaining a catering unit;

Fundamentals of physiology and rules of personal hygiene;

Ways to prevent food poisoning;

Rules for distributing food to children.

3.11 Implements mandatory medical examinations in accordance with the requirements for the position.

4. Rights. The production manager of the school canteen has the right to:
4.1 Make decisions within their competence.
4.2 Interact with all school staff on nutrition issues 4.3 Report identified shortcomings in the canteen and make suggestions for their elimination.
4.5 Require the school management to provide all possible assistance in the fulfillment of the rights and obligations provided for in these instructions.
4.6 Improve your skills.
5. Responsibility.
5.1 The production manager of the school canteen is responsible for:
- careless, negligent attitude to their duties;
- illegal actions with documents and information about the activities of the canteen;
- the quality and timeliness of the fulfillment of the duties assigned to him by this job description.

5.3. The head of the dining room is responsible for violating the rules for preparing dishes and culinary products in accordance with the collections of recipes for dishes and culinary products for school meals, rules fire safety, labor protection, etc.
5.2 Disciplinary, material and administrative responsibility is determined in accordance with the current legislation.

6. Relationships. Relationships by position.

School canteen production manager

6.1 Works according to a schedule based on a 36-hour working week and approved by the school principal.

6.2. Receives information of a regulatory, legal, organizational and methodological nature from the director of the school and his deputies, familiarizes himself with the relevant documents against receipt.

6.3. Performs the duties of a cook, storekeeper during their temporary absence (vacation, illness, etc.). The performance of duties is carried out in accordance with labor legislation on the basis of the order of the school director.

Familiarized with the instructions:
_______________________________________________

The Job Description section contains the necessary information on how a job description is written. Here you can find typical job descriptions for various specialties. Our bank of job descriptions includes more than 2500 different documents. These job descriptions were compiled and edited in 2015, which means they are relevant today.

From this article you will learn:

• what duties, powers and rights reflects the job description of the head food production;
• what provisions does the typical job description of the head of food production contain;
• what areas of work under this job description is the responsibility of this specialist in your organization.

Alpha Limited Liability Company

APPROVE
CEO
_________ A.V. Lviv
10.01.2015

Job description № 56
food production manager

Moscow 01.10.2015

1. GENERAL PROVISIONS

1.1. This job description defines the duties, rights and responsibilities of the food production manager.

1.2. The decision on appointment and dismissal is made by the General Director on the proposal of the Production Director.

1.3. A person who has a higher professional (food, technical, engineering and economic) education and work experience in the specialty for at least three years is appointed to the position of food production manager.

1.4. The food production manager in his activities is guided by:

– current regulatory and technical documents on the issues of the work performed;

– charter of the organization, local regulations organizations;

- this job description.

1.5. The food manager must know:

- the current legislation of the Russian Federation regarding the planning and operational management of food production;

– standards and specifications for food products, raw materials and semi-finished products;

- organization and technology of production and production planning in the organization;

- nomenclature and requirements for the quality of manufactured products;

- the basics of rational and dietary nutrition;

- consumption rates of raw materials and semi-finished products; - rules for calculating the cost of manufactured products and current prices for similar products from other manufacturers;

- rules and terms of storage of finished products, raw materials and semi-finished products;

– types of technological equipment, principles of operation, specifications and the conditions of its operation;

- specialization of organizational units and production relations between them;

– the procedure for developing production programs and calendar schedules product release; - organization of operational accounting of the production progress;

– organization of remuneration and labor incentives;

– basics of labor organization and labor legislation;

– internal labor regulations;

– rules and regulations of labor protection, safety and fire protection.

1.6. The food production manager reports to the production director.

1.7. During the absence of the head of food production (vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner.

2. JOB RESPONSIBILITIES

The food production manager must:

2.1. Manage the production and economic activities of food production.

2.2. Direct the activities of staff to ensure the rhythmic release of products own production the required range and quality in accordance with production task.

2.3. Work to improve the organization production process, the introduction of advanced technology, the efficient use of technology, the improvement of the professional skills of employees in order to improve the quality of products.

2.4. Compile applications for the necessary raw materials and semi-finished products, ensure their timely purchase and receipt from bases and warehouses, control the assortment, quantity and timing of receipt and sale of purchased raw materials and semi-finished products.

2.5. To carry out constant control of the technology of food preparation.

2.6. Organize daily operational accounting, as well as ensure the preparation and timely submission of the necessary reports on production activities to introduce advanced techniques and methods of work.

2.7. Supervise the correct operation of equipment and other fixed assets.

2.8. Provide training on the technology of preparation of products and other production issues.

2.9. Monitor compliance by employees with the rules and norms of labor protection, sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor regulations.

2.10. Carry out work to identify and master technical innovations, scientific discoveries and inventions, best practices that contribute to the improvement of technology, the organization of production and the growth of labor productivity.

2.11. Manage production warehouses.

3. RIGHTS

The food production manager has the right to:

3.1. Get acquainted with the design decisions of the management regarding its activities.

3.2. Make proposals for improving the work related to the responsibilities provided for in this instruction.

3.3. Within its competence, report to the immediate supervisor about the shortcomings identified in the process of execution official duties and make suggestions for their elimination.

3.4. Require management to assist in the performance of their duties and rights.

3.5. Request personally or through the immediate supervisor information and documents necessary for the performance of their duties.

3.6. To involve, with the permission of the management, employees of all (individual) structural divisions in solving the tasks assigned to him.

3.7. Distribute duties between food production workers, draw up their job descriptions, monitor their implementation.

3.8. Prepare proposals: - on the promotion of food production workers who have distinguished themselves in solving issues within their competence; - about imposing disciplinary action on food production workers for failure to perform and improper performance of their duties.

3.9. Sign and endorse: - documents of an internal nature (memos, internal correspondence, reports, representations, etc.); – documents of external correspondence within its competence.

3.10. Distribute bonuses among employees directly subordinate to him within the allocated funds.

4. RESPONSIBILITY

The food production manager is responsible for:

4.1. For improper performance or non-performance of their official duties provided for by this job description, to the extent determined by the current labor law Russian Federation.

4.2. For violations committed in the course of carrying out their activities, within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation.

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

5. ORDER OF REVIEW OF JOB INSTRUCTIONS

5.1. The job description is reviewed, amended and supplemented as necessary, but at least once every five years.

5.2. All employees of the organization, who are subject to this instruction, get acquainted with the order on making changes (additions) to the job description and put their signatures.

The job description was developed in accordance with the order CEO dated December 26, 2015 No. 67.

AGREED

Head of the Human Resources Department E.E. Gromov

I am familiar with this manual. I received one copy in my hands and undertake to keep it at my workplace.

Head of food production P.A. Bespalov

1. General Provisions. The production manager belongs to the category of employees of the restaurant management, is accepted and dismissed by the director on the basis of orders, employment contract, agreements on liability. The main tasks are the organization and management of the production process. -Head. production reports directly to the director. -In his activities Head. production is guided by: 1. Regulatory acts of the Russian Federation2. Collective agreement adopted on general meeting labor collective for 200__ year3. orders, directives of the management 4. Technical and technological maps, this job description-For the position of head. production appoints persons with higher or secondary specialized education, work experience of at least ___ years at enterprises Catering, including at least ___ years for leadership position. -Head. production takes part in the discussion of issues related to: 1. The development of the production activities of the restaurant2. Solving the issue of placing production specialists according to their qualifications and experience3. Prospects for the development of the enterprise. 4. Technical safety and labor protection

2. Functions- On Head. production has the following functions:

1. Improving the organization of the production process;

2.Introduction of progressive technologies;

3. Direction of the activity of the labor collective to ensure the excellent production of dishes and culinary products of the required assortment and quality;

4.Organization of accounting, compilation and timely reporting on production activities

5. Conducting briefing on the technology of cooking and other production issues;

6. Work to improve the skills of employees.

3. Job responsibilities Head obliged to produce:

Ensure timely ordering and receipt of the necessary products and semi-finished products and their compliance with freshness, menu, raw material condition, standards of taste, consistency, cut form, cleanliness of containers;

Distribute production tasks to his deputies, draw up a schedule for their work;

Produce culling finished products;

Supervise the operation of equipment and inventory; - Control the storage conditions of products, their quantity, condition;

Carry out write-off of damaged products with registration of write-off acts;

Based on the study of consumer demand, improve and improve the menu; -Make proposals for incentives and penalties for production employees;

4.Right Head production has the right to: - Request from the relevant services the necessary documentation for the production process; - Manage the inventory, removal of residues, checking the technical and operational condition of equipment and inventory.

5. Responsibility Head production is responsible for: - The quality of the prepared dishes, compliance with the standards for the output of dishes; - Compliance of prepared dishes with organoleptic standards and design standards; -Compliance with sanitary and hygienic standards, safety, fire safety; - Liability for the safety of equipment and inventory, products, finished products; - Accurate and timely documentation technological process, for the receipt and sale of production products; - Timely and conscientious performance of duties by employees. In the event of a situation entailing a violation of the Criminal Code of the Russian Federation, head. production is responsible in accordance with the Criminal Code of the Russian Federation. - Timely release of products from production.

Job description of a freight forwarder for the carriage of goods.

General provisions

1. Forwarder about the transportation of goods belongs to the category of technical executors.

2. The position of freight forwarder for the carriage of goods shall be appointed by a person who has an initial professional education without presenting requirements for work experience or secondary (full) general education and special training according to the established program without presenting requirements for work experience.

3. Appointment to the position and dismissal from it is carried out by order of the director of the enterprise upon presentation (head of the expedition; other official)

4. Freight forwarder must know:

4.1. Decrees, orders, orders, other guidelines and regulations higher authorities concerning the work of the expedition of the enterprise.

4.2. Organization of loading and unloading operations.

4.3. The order of acceptance and delivery of goods.

4.4. Conditions of transportation and storage of forwarded goods.

4.5. Standards for downtime of rolling stock and containers under loading and unloading operations.

4.6. Freight routes.

4.7. Forms of documents for the acceptance and dispatch of goods and the rules for their execution.

4.8. Fundamentals of labor organization.

4.9. Labor legislation.

4.10. Internal labor regulations.

4.11. Rules and norms of labor protection, safety measures, industrial sanitation and fire protection.

1. Freight Forwarder directly reports to
(head of the expedition; head of the transport service of the enterprise; other official)

2. During the absence of a freight forwarder for the carriage of goods (illness, vacation, etc.), his duties are performed by a person appointed in the prescribed manner. This person acquires the appropriate rights and is responsible for the proper performance of the duties assigned to him.

2. JOB RESPONSIBILITIES

Production director:

2.1. Manages production and business activities production department.

2.2. Ensures the work of the employees of the production department, for the release of products in accordance with the production assignment, monitors compliance with the requirements for the range and quality of products.

2.3. Carries out work to improve the organization of the production process, the introduction of advanced technology, the effective use of technology, the improvement of the professional skills of employees in order to improve the quality of products.

2.4. Draws up applications for the necessary food products, semi-finished products and raw materials, ensures their timely purchase and receipt from bases and warehouses, controls the assortment, quantity and timing of their receipt and sale.

2.5. Based on the study of consumer demand, it composes a menu and provides a variety of dishes and culinary products.

2.6. Carries out constant control over the technology of cooking, the norms for laying raw materials and the observance by employees of sanitary requirements and personal hygiene rules.

2.7. Carries out the placement of cooks and other production workers, draws up schedules for their work.

2.14. Carries out work to improve the skills of subordinate employees.

2.15. When transferring to another position or terminating an employment contract, as well as on the last working day before a long absence (business trip, vacation), transfers cases to the person taking office or immediate supervisor.

2.16. Fulfills the requirements for ensuring the confidentiality of information in accordance with the employment contract and the Obligation of Non-Disclosure of Trade Secrets.

The production manager has the right to:

3.1. Make decisions and give orders to employees subordinate to him on issues related to his competence

3.2. Gets acquainted with the draft decisions of the leaders of the Company in the part affecting its activities.

3.3. Interact with other structural divisions (employees of divisions) in accordance with the procedure established by the local regulations of the Company, or on the basis and in the manner prescribed by the order of the immediate supervisor or the General Director of the Company.

3.4. Inquire at structural divisions Society and receive information necessary for the effective performance of his duties.

3.5. On behalf of the immediate supervisor, be a member of working groups for the preparation and implementation of projects and participate in the development of collegial decisions.

3.6. Make proposals to the management of the Company to improve the work of production, report on all identified violations and shortcomings in connection with the work performed.

Head of Human Resources______ Krotov _

(supervisor personnel service) (signature) (signature transcript)

26.10.2011

I am familiar with this job description. One copy

received in my hands and undertake to keep in the workplace

Stepanov

(signature) (signature transcript)

26.10.2011

legal adviser Kozyrev _

APPROVE:

_____________________

"____" ___________ 2005

1. GENERAL PROVISIONS.

• This job description defines the functional duties, rights and responsibilities of the bakery manager.
• The head of the bakery is appointed to the position and dismissed from it.
• The head of the bakery reports directly to the director of production and.
• The head of the bakery belongs to the category of managers.
• An employee can be appointed to the position of head of the bakery based on the results of the interview:
• with secondary specialized or higher education in the field of bakery production;
• at least 5 years of experience as a production manager;
• having experience in bakery production from 1.5-3 years.

1.6 The bakery manager must know:

• resolutions, orders, normative documents concerning the issues of the work of bakery production;
• organization and technology of bakery production

assortment and quality requirements bakery products;

• organization of labor,;
• accounting rules and norms for issuing products;
• consumption rates of raw materials and semi-finished products;
• calculation of bakery products and their prices;
• rules and terms of storage of raw materials and semi-finished products;
• technological processes for the preparation of bakery products;
• rules and norms of labor protection, safety measures, industrial sanitation and fire protection,
• types of technological equipment, principle of operation, technical characteristics and conditions of its operation,

1.7 The head of the bakery is a financially responsible person.

1. JOB DUTIES.

The bakery manager must:

• Directs the activity of the labor collective to ensure the rhythmic release of own-made products of the required assortment and quality in accordance with the production task drawn up on the basis of consumer demand.
• Controls the timeliness of the production of bakery products and its removal to the hall.
• Carries out work to improve the organization of the production process, the introduction of advanced technology, the effective use of technology, the improvement of the professional skills of employees in order to improve the quality of products.
• To provide, based on the study of consumer demand, a variety of assortment of bakery products.
• Work to increase production volumes and profits.
• Carries out constant monitoring of compliance with sanitary rules and standards of personal hygiene.
• Monitors compliance with industrial labor discipline, internal labor regulations.
• When accepting raw materials, organoleptically evaluate the quality of raw materials and semi-finished products.
• During the working day:

• control production technology confectionery and norms for laying raw materials;
• strictly follow the recipe and norms of laying raw materials;
• control the availability of raw materials and materials and timely make requests to the commercial department;
• is constantly at his workplace and leave it only with the permission of the production director;
• takes care of technological equipment and kitchen, confectionery inventory, to prevent their spoilage and damage;
• immediately report malfunctions of technological equipment to the production director and chief engineer;
• control the order and cleanliness of its production unit, process equipment;
• monitor compliance with safety regulations and instructions for the operation of inventory, equipment and mechanization.
  • The head of the bakery is obliged to monitor the shift employees in terms of their compliance with the terms of the agreement on collective liability, to take measures in accordance with the signed agreement on collective liability for the safety of the material assets entrusted to him.
  • Inform the administration about all, without exception, facts that may adversely affect business reputation enterprises, the moral and psychological climate of the team, affect in one way or another on the state of the production process, the profits of the enterprise.
  • The head of the bakery, in addition to the duties set out above, must fulfill the reasonable requirements and instructions of the director of production, the deputy director of production, regarding the work and given within their powers.

1. RIGHTS.

The bakery manager has the right to:

• Demand a fair and equitable distribution functional duties in the bakery during a work shift.
• Approval of documents of management and personnel activities in the part related to the performance of official duties by him, as well as by other employees who had or are related to the events, actions and facts under consideration.
• Submit proposals to improve working conditions for management consideration.
• Require management to create normal conditions for the performance of official duties.
• Make decisions within your competence.

1. A RESPONSIBILITY.

• The bakery manager is responsible for:

• timely and high-quality performance of the duties assigned by the job description;
• false information about the state of affairs and the performance of official duties;
• maintaining commercial secrets and not disclosing any information obtained as a result of professional activities;
• offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation;
• causing damage (material or damage to business reputation) to the enterprise within the limits determined by the current labor and civil legislation;
• failure to comply with orders, orders of the director of production, deputy director of production, related to work and given within their powers;
• violation of the Internal Labor Regulations, safety and fire safety and sanitary and hygienic standards.

1. WORK MODE.

5.1. The mode of operation of the head of the bakery is determined in accordance with the terms of the employment contract and the Internal Labor Regulations established at the enterprise.

• Due to production needs, the head of the bakery may be involved in work outside the standard working hours.

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