Functional duties of a cook of the 3rd category. Chef job description, chef job description, chef job description sample. Description of work, tasks and duties
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Preface to job description
0.1. The document comes into force from the moment of its approval.
0.2. Document developer: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.
0.3. The document has been agreed upon: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.
0.4. Periodic check of this document produced at intervals not exceeding 3 years.
1. General Provisions
1.1. The position "Cook of the 3rd category" belongs to the category "Workers".
1.2. Qualification Requirements- complete or basic general secondary education. Vocational education or obtaining a profession directly in production. No requirements for work experience.
1.3. Knows and applies in activities:
- recipe, cooking technology, quality requirements, rules of distribution (packaging), terms and conditions of food storage;
- types, properties, culinary purpose and peculiarities of the cultivation of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cheese, eggs, semi-finished cutlet mass, dough, canned food, concentrates and other products, signs and organoleptic methods for determining their quality;
- techniques, methods and sequence for performing heat treatment of products;
- operating rules for the respective types technological equipment, production equipment, tools, weighing devices, dishes, their purpose and use in technological process;
- operating rules of enterprises Catering;
- sanitary rules for catering establishments;
- rules and norms of labor protection, fire protection, industrial sanitation and personal hygiene.
1.4. The 3rd grade cook is appointed and dismissed by order of the organization (enterprise / institution).
1.5. The 3rd class chef reports directly to _ _ _ _ _ _ _ _ _ _.
1.6. The 3rd grade chef supervises the work of _ _ _ _ _ _ _ _ _ _.
1.7. A cook of the 3rd category during his absence is replaced by a person appointed in accordance with the established procedure, who acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him.
2. Description of work, tasks and duties
2.1. Prepares dishes and culinary products that need simple culinary processing: cooks, fries, bakes and bakes products.
2.2. Forms and breeds semi-finished products.
2.3. Carries out auxiliary work with the preparation of dishes and culinary products.
2.4. Carries out the processes of primary culinary processing of raw materials.
2.5. Produces dishes from concentrates.
2.6. Portionu (completes), distributes food of mass demand.
2.7. Knows, understands and applies the current regulatory documents related to his activities.
2.8. Knows and complies with the requirements of regulatory enactments on labor protection and environment, complies with the norms, methods and techniques for the safe performance of work.
3. Rights
3.1. The 3rd class chef has the right to take action to prevent and eliminate the occurrence of any violations or inconsistencies.
3.2. A third-class chef has the right to receive all social guarantees provided by law.
3.3. A third-class chef has the right to demand assistance in the performance of his official duties and the exercise of rights.
3.4. The 3rd grade chef has the right to demand the creation of organizational and technical conditions necessary for the performance of official duties and the provision of necessary equipment and inventory.
3.5. The 3rd grade chef has the right to get acquainted with the draft documents relating to his activities.
3.6. The 3rd grade chef has the right to request and receive documents, materials and information necessary for the performance of his official duties and orders of the management.
3.7. A third-class chef has the right to improve his professional qualifications.
3.8. The 3rd grade chef has the right to report all violations and inconsistencies identified in the course of his activity and make proposals for their elimination.
3.9. The 3rd grade chef has the right to familiarize himself with the documents defining the rights and obligations for the position held, the criteria for assessing the quality of the performance of official duties.
4. Responsibility
4.1. The 3rd grade cook is responsible for non-fulfillment or untimely fulfillment of the duties assigned by this job description and (or) non-use of the granted rights.
4.2. The 3rd category chef is responsible for non-compliance with the rules of the internal work schedule, labor protection, safety, industrial sanitation and fire protection.
4.3. The 3rd category chef is responsible for disclosing information about an organization (enterprise / institution) related to a trade secret.
4.4. The 3rd category cook is responsible for non-fulfillment or improper fulfillment of the requirements of internal normative documents organizations (enterprises / institutions) and legal orders of the management.
4.5. The 3rd category cook is responsible for offenses committed in the course of his activity, within the limits established by the current administrative, criminal and civil legislation.
4.6. The 3rd class chef is responsible for causing material damage organization (enterprise / institution) within the limits established by the current administrative, criminal and civil legislation.
4.7. The 3rd grade chef is responsible for the misuse of the granted official powers, as well as their use for personal purposes.
5. Examples of work
5.1. Boiling potatoes and other vegetables, legumes, pasta, cereals; frying potatoes, vegetables, cutlet products; baking vegetable and cereal products; the formation of dough products, their frying and baking; washing, peeling, cutting vegetables and herbs; defrosting meat, fish; butchering of game, poultry, fish.
Description of the work. Preparation of dishes and culinary products that require simple culinary processing. Boiling potatoes and other vegetables, cereals, legumes, pasta, eggs. Frying potatoes, vegetables, cutlet products (vegetable, fish, meat), pancakes, pancakes, pancakes. Baking vegetables and cereals. Straining, wiping, kneading, grinding, molding, stuffing, filling products. Cooking sandwiches, semi-finished products, canned food and concentrates. Portioning (picking), distribution of mass-market dishes.
Cook 3rd rank Must know: recipes, basics of cooking technology, quality requirements, rules for distribution (configurations), terms and conditions of food storage; types, properties and culinary purpose of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished products from cutlet mass, dough, canned food, concentrates and other products, signs and organoleptic methods for determining their good quality, rules, techniques and sequence performing operations to prepare them for heat treatment; purpose, rules for the use of the applied technological equipment, production equipment, tools, weighing devices, dishes and rules for their care.
1.1. This job description defines the functional
duties, rights and responsibilities of a cook of the 3rd category.
1.2. The 3rd category chef is appointed and dismissed from
positions by order of the director in the manner prescribed Labor Code
1.3. The 3rd grade chef reports directly to _______________.
(indicate position)
1.4. A person who has
primary or secondary professional education
1.5. During his temporary absence (vacation, illness), he
duties are performed by ________________________________.
(Name and position)
2. Functional responsibilities
2.1. The 3rd category chef performs the following functions:
2.1.1. prepares dishes and culinary products that require simple
culinary processing
2.1.2. the 3rd category cook cooks potatoes and other vegetables, cereals,
legumes and pasta, and eggs
2.1.3. fries potatoes, vegetables, cutlet products (vegetable,
fish, meat), pancakes, pancakes, pancakes
2.1.4. bakes vegetables and cereals
2.1.5. filters, wipes, kneads, grinds, stuffs and
makes stuffing of products
2.1.6. prepares sandwiches, semi-finished products, canned food
and concentrates
2.1.7. Complements mass-market dishes.
3. Rights and obligations
3.1. The 3rd grade chef should know:
3.1.1. recipe, preparation technology, quality requirements,
packaging rules, terms and conditions of food storage
3.1.2. types, properties and culinary purpose of potatoes, vegetables,
mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished products
and cutlet mass, dough, canned food, concentrates and other products
3.1.3. signs and organoleptic methods of determination
good quality of products
3.1.4. rules, techniques and sequence of operations for
preparing food for heat treatment
3.1.5. purpose, rules for the use of technological
equipment, production inventory, tools, weighing
appliances, utensils and rules for their care
3.1.6. recipe and technology for the production of semi-finished products, dishes and
culinary products, including compatibility, interchangeability
products, changes occurring in the process of culinary processing of raw materials.
3.2. The cook of the 3rd 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 the Internal Labor Regulations
organizations __________________________
(name of company)
3.2.3. Comply with the requirements for labor protection and ensuring
labor safety
3.2.4. take care of the property of the Employer and others
workers
3.2.5. do not give interviews, do not hold meetings and negotiations,
concerning the activities of the Employer without prior permission
Organization manuals ___________________________
(name of company)
3.2.6. not to disclose information constituting trade secret
organizations.
3.3. The employee has the right:
3.3.1. in a timely manner and in precisely established in the organization
________________________________
(name of company)
the time limit set for a cook of the 3rd category wages
3.3.2. defend their rights granted to labor
the legislation of the Russian Federation to the employee, in case of their violation
The employer.
4. Responsibility
4.1. The 3rd class chef is responsible for:
- improper performance or non-performance of their duties
duties stipulated by this job description - in
the limits determined by the labor legislation of the Russian Federation.
- offenses committed in the process of exercising their
activities - within the limits determined by the administrative, criminal and
the civil legislation of the Russian Federation.
- causing material damage - within the limits determined
labor and civil legislation of the Russian Federation.
1. General Provisions1.1. This job description defines the functional
duties, rights and responsibilities of a cook of the 2nd category.
1.2. A cook of the 2nd category is appointed and dismissed from office by order of the director in the manner prescribed by the Labor Code of the Russian Federation.
1.3. The cook of the 2nd category reports directly to _______________.
(indicate position)
1.4. A person with primary or secondary vocational education is appointed to the position of a cook of the 2nd category;
1.5. During his temporary absence (vacation, illness), his duties are performed by _________________________________;
(Name and position)
2. Functional responsibilities
2.1. The 2nd class chef performs the following functions:
2.1.1. auxiliary work in the manufacture of dishes and culinary products;
2.1.2. a second-class chef peels potatoes, fruits, vegetables, fruits, berries before or after washing with knives and other devices;
2.1.3. Sorts out greens, fruits, vegetables, berries, potatoes and removes defective specimens and impurities;
2.1.4. Washes vegetables and rinses them after cleaning;
2.1.5. Slices bread, potatoes, vegetables, herbs;
2.1.6. Defrosts fish, meat and poultry and gut fish, poultry and game;
2.1.7. Cuts herring and sprat;
2.1.8. Handles offal.
3. Rights and obligations
3.1. A chef of the 2nd category should know:
3.1.1. rules for the primary culinary processing of raw materials and products and the requirements for the quality of semi-finished products from them;
3.1.2. rules for slicing bread;
3.1.3. terms and conditions for storing peeled vegetables;
3.1.4. device, rules of regulation and operation of bread slicing machines of different brands;
3.1.5. safe working practices for manual and machine slicing of bread;
3.1.6. rules for the operation of cash registers.
3.2. A cook of the 2nd category is obliged to conscientiously fulfill his labor 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 labor safety requirements;
3.2.4. take good care of the property of the Employer and other employees;
3.2.5. not to give interviews, not to hold meetings and negotiations regarding the activities of the Employer without the prior permission of the Organization's Management __________________________;
(name of company)
3.2.6. not to disclose information constituting a commercial secret of the organization.
3.3. The employee has the right:
3.3.1. in a timely manner and in precisely established in the organization
_________________________________________________________________________
(name of company)
terms to receive the salary established for a cook of the 2nd category;
3.3.2. defend their rights granted by the labor legislation of the Russian Federation to the employee in the event of their violation by the Employer.
4. Responsibility
4.1. The 2nd category chef is responsible for:
- improper performance or non-performance of their official duties stipulated by 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.
(name of organization, enterprise, etc.)
"__" _____________ 20__ N ________
This job description was developed and approved on the basis of employment contract with __________________________________________
(name of the position of the person for whom
the present job description has been drawn up)
and in accordance with the provisions of the Labor Code of the Russian Federation and other regulations governing labor relations in the Russian Federation.
1. General Provisions
1.1. This job description defines the functional duties, rights and responsibilities of the 3rd grade cook.
1.2. A cook of the 3rd category is appointed and dismissed by order of the director in the manner prescribed by the Labor Code of the Russian Federation.
1.3. The 3rd grade chef reports directly to _______________.
(indicate position)
1.4. A person with primary or secondary vocational education is appointed to the position of a cook of the 3rd category;
1.5. During his temporary absence (vacation, illness), his duties are performed by ________________________________.
(Name and position)
2. Functional responsibilities
2.1. The 3rd category chef performs the following functions:
2.1.1. prepares dishes and culinary products that require simple culinary processing;
2.1.2. a third-class chef cooks potatoes and other vegetables, cereals, legumes and pasta, as well as eggs;
2.1.3. fries potatoes, vegetables, cutlet products (vegetable, fish, meat), pancakes, pancakes, pancakes;
2.1.4. bakes vegetables and cereals;
2.1.5. filters, wipes, kneads, grinds, stuffs and
makes the stuffing of products;
2.1.6. prepares sandwiches, meals from semi-finished products, canned food and concentrates;
2.1.7. Complements mass-market dishes.
3. Rights and obligations
3.1. The 3rd grade chef should know:
3.1.1. recipe, cooking technology, quality requirements, packaging rules, terms and conditions of food storage;
3.1.2. types, properties and culinary purpose of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished products and cutlet mass, dough, canned food, concentrates and other products;
3.1.3. signs and organoleptic methods for determining the good quality of products;
3.1.4. rules, techniques and sequence of operations for preparing products for heat treatment;
3.1.5. purpose, rules for the use of technological equipment, production equipment, tools, weighing devices, dishes and rules for their care;
3.1.6. recipe and technology for the production of semi-finished products, dishes and culinary products, including compatibility, interchangeability of products, changes occurring in the process of culinary processing of raw materials.
3.2. A cook of the 3rd category is obliged to conscientiously fulfill his labor 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 labor safety requirements;
3.2.4. take good care of the property of the Employer and other employees;
3.2.5. not to give interviews, not to hold meetings and negotiations concerning the activities of the Employer without the prior permission of the Organization's Management ___________________________;
(name of company)
3.2.6. not to disclose information constituting a commercial secret of the organization.
3.3. The employee has the right:
3.3.1. in a timely manner and in precisely established in the organization
________________________________;
(name of company)
terms to receive the salary established for the cook of the 3rd category;
3.3.2. defend their rights granted by the labor legislation of the Russian Federation to the employee in the event of their violation by the Employer.
4. Responsibility
4.1. The 3rd class chef is responsible for:
- improper performance or non-performance of their official duties stipulated by 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.
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