Responsibilities for the production of catering. Job description of the head of food production. I. General provisions

03.07.2020

1.1. This job description for the chef of the food department of the DOW was developed on the basis of the Unified qualification handbook positions of managers, specialists and other employees, approved by the Decree of the Ministry of Labor of Russia of August 21, 1998 N 37 (as amended on February 12, 2014); taking into account the Federal Law No. 273 of December 29, 2012 “ About education in Russian Federation » as amended on December 27, 2019, Labor Code RF and others regulations regulating labor Relations between employee and employer.

1.2. A person who has a higher professional education and work experience in the specialty for at least 3 years or secondary vocational education and work experience in the specialty for at least 5 years.

1.3. A person who has undergone professional hygienic training (sanimum), attestation and medical examination in accordance with the established procedure, is vaccinated in accordance with the national immunization schedule, as well as epidemiological indications, is allowed to work as a chef in the catering unit (kitchen) of a preschool educational institution. The chef must have personal medical book of the established form, which includes the results of medical and laboratory tests, information about past infectious diseases, preventive vaccinations.

1.4. Carrying out his activities, the head of production (chef) in a preschool educational institution acts in accordance with the Constitution and laws of the Russian Federation, decrees of the President and decisions of the Government of the Russian Federation, as well as educational authorities on catering for preschoolers.

1.5. Guided in his work by the job description for the kitchen chef kindergarten, the Charter of a preschool educational institution, the Internal Labor Regulations, the requirements of labor protection, fire protection and anti-terrorist security.

1.6. The chef in the preschool educational institution must know:

resolutions, orders, orders, other guidelines and regulations higher authorities concerning the organization of nutrition for children in preschool educational institutions;
organization and technology of production;
assortment and quality requirements for dishes and culinary products;
basics of rational and dietary nutrition;
features of the production of products for preschoolers;
the procedure and requirements for the preparation and design of the menu for the nutrition of pupils (taking into account age groups);
accounting rules and norms for issuing products;
consumption rates of raw materials and semi-finished products;
calculation of dishes, current prices for them;
standards and specifications on the foodstuffs, raw materials and semi-finished products;
rules and terms of storage of finished products, raw materials and semi-finished products;
kinds technological equipment, work principles, specifications and the conditions of its operation;
commodity characteristics of raw materials, methods and sequence of technological operations during its culinary processing;
sanitary and hygienic norms and rules during the production of culinary products, conditions and shelf life, product sales;
organoleptic methods for assessing the quality of culinary products, signs of poor quality of dishes and culinary products;
features of nutrition of children in preschool educational institutions;
rules for using a collection of recipes for dishes, technological maps during the preparation of dishes and culinary products;
the principle of operation and rules for the use of mechanical, thermal and refrigeration equipment;
basics of labor organization and labor legislation of the Russian Federation;
internal labor regulations of the preschool educational institution;
economy Catering;
organization of remuneration and labor incentives;
modern types of mechanical, thermal and refrigeration equipment, principles of its operation, technical characteristics and operating conditions, as well as types of containers, inventory, utensils, weight measuring instruments;
rules for sanitary marking, storage and use of equipment and inventory;
inventory rules.

The employee must know the rules and norms of labor protection, the requirements of the job description of the chef of the kindergarten (kindergarten), industrial sanitation, fire and electrical safety.

1.7. The head chef must be able to:

apply in practice methods of quality control of products and services, input control of raw materials and materials;
use the standards of the organization, technical conditions, technological instructions, recipes, collections of technological standards (recipes for dishes);
calculate the theoretical and actual nutritional and energy value of dishes and the diet as a whole;
be able to clearly organize the production activities of subordinates, to carry out rational organization technological process, selection and placement of personnel;
realize production control compliance with sanitary legislation and the requirements of technical documents, constant monitoring of technological regimes and recipes of dishes, compliance by kitchen staff with sanitary and anti-epidemic (hygienic) requirements and personal hygiene rules;
master and use new methods in work, quickly and independently make informed decisions, be able to restructure work in accordance with new requirements;
be aware of the need to be fully responsible for the consequences of their actions and decisions made in the performance of official functions.

1.8. Before carrying out activities in the catering unit (kitchen) of a preschool educational institution, the chef is trained in the skills of providing first aid to the victims.

2. Job responsibilities

2.1. Manages the production and economic activities of the catering unit (kitchen) of a preschool educational institution.

2.2. Controls and ensures timely, according to the DOW regime, high-quality preparation of products own production the required range and quality for pupils.

2.3. Works to improve the organization production process, the introduction of advanced technology, the efficient use of equipment, and the improvement of the professional skills of workers in the food department of the kindergarten 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 receipt and sale.

2.5. Creates a menu and provides a variety of dishes.

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 arrangement of cooks and other workers of the catering department, draws up schedules for their work.

2.8. Carries out the grading of prepared food, participates in the grading commission of a preschool educational institution.

2.9. Leave a daily sample finished products. The daily sample is taken in volume: portions - in full, 1 dish and side dishes - at least 100 grams. The sample is taken in a sterile glassware with a lid (garnishes and salads in a separate bowl) and store for 48 hours in a special refrigerator or in a specially designated place in the refrigerator for storing fermented milk products at a temperature of +2 + 6 °C.

2.10. Organizes accounting, preparation and timely submission of reports on production activities catering department (kitchen) of the preschool educational institution, the introduction of advanced techniques and methods of work.

2.11. Systematically controls the correct operation of technological equipment and other fixed assets.

2.12. Timely ensures the good working condition of the existing equipment and kitchen utensils at the kindergarten's catering unit.

2.13. Conducts briefings for kitchen staff on cooking technology and other production issues.

2.14. Complies with the rules of sanitation and personal hygiene in the workplace.

2.15. Controls compliance by employees of the catering unit with the rules and norms of labor protection, sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor regulations of a preschool educational institution.

2.16. Makes proposals to encourage distinguished kitchen workers in kindergarten or impose penalties on violators of production and labor discipline.

2.17. In the preschool educational institution, she strictly observes her job description as a kindergarten chef, the Internal Labor Regulations, the Charter and the working hours.

2.18. Observes the culture and ethics of communication with pupils and employees of a preschool educational institution, colleagues.

2.19. Observes and monitors compliance with the rules and regulations of labor protection, fire and electrical safety by catering workers.

2.20. Wears overalls, controls the wearing of overalls and its condition by employees of the catering unit.

2.21. Does not allow to fulfill the duties of a catering worker who is a source of infectious diseases.

2.22. He constantly improves his knowledge, improves his qualifications and professional skills through theoretical training and practical activities.

2.23. Carries out work to improve the skills of subordinate workers of the food unit of a preschool educational institution.

3. Employee rights

The chef of the catering department of the DOW has the right to:

3.1. Make suggestions for improving the work related to the provisions of this job responsibilities.

3.2. Put forward the requirements of the administration of a preschool educational institution to assist in the fulfillment of their official duties.

3.3. Get acquainted with the projects, decisions of the relevant bodies and organizations on the activities and catering in preschool educational institutions that fall within its competence, make appropriate proposals on them.

3.4. Participate in the management of preschool educational institution in the manner prescribed by the Charter of the institution.

3.5. Protect your professional honor and dignity.

3.6. To get acquainted with complaints and other documents reflecting the quality of his work, to give explanations on them.

3.7. Give instructions to pupils related to the observance of discipline in a preschool educational institution.

4. Responsibility

Production manager (chef) at the preschool educational institution:

4.1. For inappropriate performance or non-performance of the job description of the chef, the DOW is responsible in accordance with the Charter, employment contract and current labor law Russian Federation.

4.2. For drawing material damage- the chef of the catering unit of the kindergarten is responsible within the limits determined by the current labor and civil legislation of the Russian Federation, as well as:

for the quality and compliance of the prepared dishes with the menu layout approved in the preschool educational institution;
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 safety food products after issuing them in the kitchen;
for compliance with the diet in the preschool educational institution.

4.3. For the use, including a single one, of methods of education that are associated with physical and (or) mental violence against the personality of a child, the head of production may be relieved of his post.

4.4. For violation of the rules of labor protection, fire and electrical safety, sanitary and hygienic rules and norms, the head of the production of the catering unit of the kindergarten bears administrative responsibility in the manner and in the cases established by the administrative legislation of the Russian Federation.

5. Relationships. Relations by position

Kindergarten Chef:

5.1. Performs part-time work in accordance with the approved schedule, based on a 40-hour work week.

5.2. Carries out activities in close contact with the cook, catering workers, constantly exchanges information on issues within his competence, with the administration and teaching staff DOW.

5.3. It contributes to the creation of a relationship of cooperation and goodwill between catering workers and pedagogical workers, as well as a favorable moral and psychological climate.

5.4. Undergoing safety training and fire safety, electrical safety; periodic medical examinations.

5.5. Receives the necessary information from the head of the preschool educational institution.

5.6. about accidents, emergency situations in the operation of energy and water supply systems, sewerage, in case of identified violations sanitary regulations that pose a threat of the emergence and spread of infectious diseases and mass poisoning of pupils, the head of production is obliged to urgently report to the head of the preschool educational institution (in his absence, to another official).

6. The procedure for approving and changing the job description

6.1. Amendments and additions to the current job description are made in the same manner in which the job description is adopted.

6.2. Job description comes into force from the moment of its approval and is valid until it is replaced by a new job description.

We bring to your attention a typical example of a job description for a canteen manager, a sample of 2019/2020. Canteen manager job description should include the following sections: general position, duties of the head of the canteen, rights of the head of the canteen, responsibility of the head of the canteen.

The following items should be reflected in the job description of the head of the dining room:

Responsibilities of a canteen manager

1) Job responsibilities. Manages the production, economic and trade and service activities of the canteen, ensuring the effective interaction of production units - workshops and sites, directs their activities to ensure High Quality cooking and a high culture of customer service. Organizes the timely provision of the canteen with food products necessary for the production and trade and service process. Provides high level production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization. Taking into account market methods of management, it studies the demand of consumers for catering products. Organizes the placement of employees, taking into account their specialty and qualifications, work experience, personal qualities, as well as a rational division of labor in the trade and service activities of the canteen. Organizes record keeping and timely reporting on the production and economic activities of the canteen, ensures the correct application of existing forms and systems of remuneration and labor incentives. It monitors the quality of food preparation, compliance with trade rules, pricing and labor protection requirements, the state of labor and production discipline, the sanitary and technical condition of production and trade and service premises.

The manager of the dining room should know

2) The head of the dining room, in the performance of his duties, must know: resolutions, orders, orders, other governing and regulatory documents of higher authorities regarding the organization of public catering; organization of production and management of the dining room, tasks and functions of its divisions; advanced domestic and foreign experience in organizing public catering and customer service; canteen hours of operation; catering economics; organization of remuneration and labor incentives; labor legislation; internal labor regulations; labor protection rules and regulations.

Qualification requirements for a canteen manager

3) Qualification requirements. Higher professional education and work experience in the specialty for at least 3 years or secondary vocational education and work experience in the specialty for at least 5 years.

1. General Provisions

1. The head of the dining room belongs to the category of leaders.

2. A person with a higher professional education and work experience in the specialty of at least 3 years or a secondary vocational education and work experience in the specialty of at least 5 years is accepted for the position of head of the canteen.

3. The head of the canteen is hired and dismissed by the director of the organization.

4. The head of the dining room should know:

resolutions, orders, orders, other governing and regulatory documents of higher authorities regarding the organization of public catering;
organization of production and management of the dining room, tasks and functions of its divisions;
advanced domestic and foreign experience in organizing public catering and customer service;
canteen hours of operation;
catering economics;
organization of remuneration and labor incentives;
labor legislation;
internal labor regulations;
rules and norms of labor protection, safety measures, industrial sanitation and fire protection.

5. In his activities, the head of the dining room is guided by:

the legislation of the Russian Federation,
Charter of the organization,
orders and instructions organization director,
this job description,
The internal labor regulations of the organization.

6. The head of the dining room reports directly to the director of the organization, ______ (specify position).

7. During the absence of the head of the dining room (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization in the prescribed manner, who acquires the appropriate rights, duties and is responsible for the performance of the duties assigned to him.

2. Job responsibilities of the head of the dining room

Canteen manager:

1. Manages the production, economic and trade and service activities of the canteen, ensuring the effective interaction of production units - workshops and sections, directs their activities to ensure high quality food preparation and a high culture of serving visitors.

2. Organizes the timely provision of the canteen with food products necessary for the production and trade and service process.

3. Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and work organization.

4. Taking into account market methods of managing, it studies the demand of consumers for catering products.

5. Organizes the placement of employees, taking into account their specialty and qualifications, work experience, personal qualities, as well as the rational division of labor in the trade and service activities of the canteen.

6. Organizes record keeping and timely reporting on the production and economic activities of the canteen, ensures the correct application of existing forms and systems of remuneration and labor incentives.

7. Controls the quality of food preparation, compliance with the rules of trade, pricing and labor protection requirements, the state of labor and production discipline, the sanitary and technical condition of production and trade and service premises.

8. Complies with the Internal Labor Regulations and other local regulations of the organization.

9. Comply internal rules and norms of labor protection, safety measures, industrial sanitation and fire protection, ensures the observance of cleanliness and order in his workplace.

10. Fulfills, within the framework of the employment contract, the orders of the employees to whom he is subordinate in accordance with this instruction.

3. Rights of the head of the dining room

The head of the dining room has the right:

1. Submit proposals for consideration by the director of the organization:

to improve the work related to the duties provided for in this instruction,
on the encouragement of distinguished workers subordinate to him,
about attraction to material and disciplinary responsibility employees subordinate to him 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 execution of the established documents necessary for the performance of official duties.

6. Other rights established by the current labor legislation.

4. Responsibility of the head of the dining room

The head of the dining room is responsible in the following cases:

1. For improper performance or non-performance of their official duties provided for by this job description - within the limits established by the labor legislation of the Russian Federation.

2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.

3. For causing material damage to the organization - within the limits established by the current labor and civil legislation of the Russian Federation.

Job description of the head of the dining room - sample 2019/2020. The duties of the head of the dining room, the rights of the head of the dining room, the responsibility of the head of the dining room.

I. General provisions

1. The production manager (chef) belongs to the category of managers.

3. Appointment to the position of production manager (chef) and dismissal from it is carried out by order of the director of the enterprise

4. The production manager (chef) must know:

4.1. Decrees, orders, orders, other governing and regulatory documents of higher and other bodies concerning the work of public catering enterprises.

4.2. Organization and technology of production.

4.3. Assortment and requirements for the quality of dishes and culinary products.

4.4. Fundamentals of rational and dietary nutrition.

4.5. Menu order.

4.6. Accounting rules and norms for the issuance of products.

4.7. Norms of consumption of raw materials and semi-finished products.

4.8. Calculation of dishes and culinary products and their prices.

4.9. Standards and specifications for products, raw materials and semi-finished products.

4.10. Rules and terms of storage of products, raw materials and semi-finished products.

4.11. Types of technological equipment, principle of operation, technical characteristics and conditions of its operation.

4.12. The food economy.

4.14. Organization of payment and stimulation of labor.

4.15. Fundamentals of labor organization.

4.16. Labor legislation.

4.17. Internal labor regulations.

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

6. During the absence of the head of production (vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner, who acquires the appropriate rights and is responsible for the proper performance of the duties assigned to him.

II. Job Responsibilities

Production manager (chef):

1. Manages the production and economic activities of the subdivision of the public catering enterprise.

2. Directs the activities of the labor collective to ensure the rhythmic release of products of its own production of the required range and quality in accordance with production task.

3. Carries out work to improve the organization of the production process, the introduction of advanced technology, the efficient use of technology, the improvement of the professional skills of workers in order to improve the quality of products.

4. Draws up applications for the necessary food products, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, assortment, quantity and quality of their receipt and sale.

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

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

7. Carries out the placement of cooks and other production workers.

8. Makes a schedule for the cooks to go to work.

9. Conducts grading of prepared food.

10. Organizes accounting, compilation and timely reporting on production activities, the introduction of advanced techniques and methods of work.

11. Controls the correct operation of equipment and other fixed assets.

12. Provides instruction on cooking technology and other production issues.

13. Monitors compliance by employees with the rules and norms of labor protection and safety, sanitary requirements and personal hygiene rules, industrial and labor discipline, internal labor regulations.

14. Carries out work to improve the skills of employees.

4. Involve specialists from all (separate) structural divisions of the enterprise in solving the tasks assigned to it (if this is provided for by the provisions on structural divisions if not, then with the permission of the director of the enterprise).

5. Sign and endorse documents within their competence.

6. Submit for consideration by the head of the enterprise submissions on the appointment, transfer and dismissal of employees of the enterprise; proposals to encourage distinguished employees, to impose penalties on violators of industrial and labor discipline.

7. Require the head of the enterprise to assist in the performance of their duties and rights.

IV. A responsibility

The production manager (chef) is responsible for:

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 legislation of the Russian Federation.

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 the Russian Federation.

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

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.

2.5. 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 Company's local regulations, or on the basis and in the manner prescribed by the order of the immediate supervisor or CEO Society.

3.4. To request from structural subdivisions of the Company 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 _

1. General Provisions

1.1. A person with a higher professional education and work experience in the specialty of at least 3 years or a secondary vocational education and work experience in the specialty of at least 5 years is appointed to the position of production manager.

1.2. The production manager must know:

Decrees, orders, orders, other governing and regulatory documents of higher authorities regarding the organization of public catering;

Organization and technology of production;

Assortment and requirements for the quality of dishes and culinary products;

Fundamentals of rational and dietary nutrition;

The order of the menu;

Accounting rules and norms for the issuance of products;

Rates of consumption of raw materials and semi-finished products;

Calculation of dishes and culinary products, current prices for them;

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

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

Types of technological equipment, principles of operation, technical characteristics and conditions of its operation;

Economics of public catering, basics of labor organization, labor legislation;

Organization of payment and stimulation of labor;

Internal labor regulations;

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

Rules of conduct in emergency situations, first aid.

1.3. The production manager reports directly to the director.

1.4. The production manager belongs to the category of managers. Subordinate to the head of production are cooks-foremen, cooks, assistant cooks, kitchen workers.

1.5. During the absence of the production manager, his duties are performed by the cook-foreman appointed by the director.

2. Job responsibilities:

Production director:

2.1. Manages the production and economic activities of the unit.

2.2. Directs the activities of subordinates to ensure the rhythmic release of products of the required range and quality in accordance with the production task.

2.3. Controls the preparation of an application for the necessary food products, semi-finished products and raw materials, ensures their timely purchase and receipt, determines the assortment, the required quantity and timing of their receipt and sale. Controls warehouse stock.

2.4. Carries out the acceptance of goods (the quantity and quality of purchased products, the availability of certificates and quality ones). Controls the terms and conditions of storage of products. The production manager is responsible for the quality of the finished product.

2.5. Based on the study of consumer demand, it composes a menu and provides a variety of dishes and culinary products. Controls the dynamics of the mark-up of the dishes sold.

2.6. Carries out constant control over the technology of cooking (yield, design, hygiene, temperature, speed). Monitors the minimization of waste during preparation. Controls waste disposal.

2.7. Develops the necessary technological documentation.

2.8. Conducts food preparation.

2.9. Carries out the placement of cooks and other production workers, draws up schedules for them to go to work, plans a working day in production.

2.10. Controls food safety (maintenance of a rejection log of finished food).

2.11. Organizes accounting, compilation and timely reporting on production activities (document management for the movement of goods).

2.12. Supervises the correct operation of equipment and other fixed assets. Controls the timing of equipment maintenance.

2.13. Controls the availability of utensils, inventory, their cleanliness, maintains the necessary stock.

2.14. Conducts briefings on cooking technology and other production issues at the workplace. Maintains internal documentation on labor protection and compliance with sanitary norms and rules.

2.15. Monitors compliance by employees with sanitary requirements and personal hygiene rules, labor protection and safety rules and regulations, fire safety rules, production and labor discipline rules, internal labor regulations. Monitors clean clothing standards and appearance personnel. Passing a medical examination.

2.16. Conducts employee performance appraisals. Makes proposals on the promotion of distinguished employees or the imposition of penalties on violators of production and labor discipline.

2.17. 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.

2.18. Engaged in the selection of personnel, contributes to faster adaptation. Creates a favorable climate in the team.

2.19. Trains the staff working in the hall, with the menu, its novelties (the main components of the dish, serving rules, combination with other dishes and drinks), controls knowledge.

2.20. Transfer of raw materials to workshops.

3. Rights

The production manager has the right to:

3.1. Require management to create necessary conditions to perform official duties.

3.2. Within its competence, report to the immediate supervisor about all the shortcomings identified in the course of activities and make proposals for their elimination, as well as make proposals for improving the work of the enterprise.

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

3.4. Request personally or on behalf of the General Director from the managers and specialists of the enterprise information and documents necessary for the performance of official duties.

3.5. Involve specialists from other departments in solving tasks assigned to him.

3.6. Sign and endorse documents within their competence.

4. Responsibility

4.1. The chef is held liable in accordance with labor legislation for:

Poor quality and untimely performance of the work and duties listed in this manual;

For inadequate quality of manufactured products;

For non-compliance with the rules of labor protection and safety measures by subordinates;

For sanitary and hygienic, fire-prevention problems of the enterprise;

Ignorance of the documents and materials listed in this manual;

Offenses that have become the basis for imposing fines and other administrative penalties on the cafe.

4.2. Bears financial responsibility:

For ensuring the safety of the inventory items entrusted to him.

4.3. The chef for committing offenses in the course of his activities, depending on their nature and consequences, bears civil, administrative and criminal liability in the manner prescribed by law.

4.4. Responsible for improper performance of official duties in accordance with applicable law.

5. Other terms

5.1. This job description is communicated to the employee against receipt. An introduction sheet is attached.