Job descriptions for the workshop of semi-finished products. Manufacturer of food semi-finished products. Description of work, tasks and job responsibilities

\Typical job description Manufacturer semi-finished meat products 4th category

Job description of the Manufacturer of semi-finished meat products of the 4th category

Job title: Manufacturer of semi-finished meat products of the 4th category
Subdivision: _________________________

1. General Provisions:

Subordination:

The manufacturer of semi-finished meat products of the 4th category is directly subordinated to ..........................
The manufacturer of semi-finished meat products of the 4th category follows the instructions .............................................. ...........

(instructions of these employees are carried out only if they do not contradict the instructions of the immediate supervisor).

Substitution:

The manufacturer of semi-finished meat products of the 4th category replaces .............................................. ...............................................
The manufacturer of semi-finished meat products of the 4th category is replaced by .............................................. ................................................

Recruitment and dismissal:
The manufacturer of semi-finished meat products is appointed to the position and dismissed by the head of the department in agreement with the head of the department.

2. Qualification requirements:

Must know:

maintenance equipment device
meat properties various kinds livestock
appointment of parts of carcasses for the production of natural semi-finished products
established portion sizes and requirements of the technological instruction for the production of semi-finished products.

3. Job responsibilities:

Selection of large-sized semi-finished meat products for the production of natural portioned, small-sized and breaded semi-finished meat products on mechanized lines or manually.
Preparation of large-sized semi-finished meat products for the manufacture of steaks, rump steaks, schnitzels, entrecote, fillets and natural chops from pork loin, veal, lamb, etc.
Selection and preparation of raw materials for small-sized semi-finished meat products, cutting meat for beef stroganoff, frying, goulash, barbecue, etc.

p. 1 Job description Producer of semi-finished meat products
p. 2 Job description Producer of semi-finished meat products

4. Rights

The manufacturer of semi-finished meat products has the right to give instructions to his subordinate employees, tasks on a range of issues that are part of his functional duties.
The manufacturer of semi-finished meat products has the right to control the fulfillment of production tasks, the timely execution of individual orders by employees subordinate to him.
The manufacturer of semi-finished meat products has the right to request and receive necessary materials and documents related to the issues of its activities and the activities of employees subordinate to it.
The manufacturer of semi-finished meat products has the right to interact with other services of the enterprise on production and other issues that are part of his functional duties.
The manufacturer of semi-finished meat products has the right to get acquainted with the draft decisions of the management of the enterprise regarding the activities of the Division.
The manufacturer of semi-finished meat products has the right to propose to the manager for consideration proposals for improving the work related to the duties provided for in this Job Description.
The manufacturer of semi-finished meat products has the right to submit proposals for the consideration of the head of the proposal to encourage distinguished employees, to impose penalties on violators of production and labor discipline.
The manufacturer of semi-finished meat products has the right to report to the manager on all identified violations and shortcomings in connection with the work performed.

5. Responsibility

The manufacturer of semi-finished meat products is liable for improper performance or non-performance of his duties stipulated by this job description - within the limits determined by labor legislation Russian Federation.
The manufacturer of semi-finished meat products is liable for violation of the rules and regulations governing the activities of the enterprise.
When transferring to another job or dismissal from the post, the Producer of semi-finished meat products is responsible for the proper and timely handover of cases to the person taking this position, and in the absence of such, to the person replacing him or directly to his supervisor.
The manufacturer of semi-finished meat products is liable for offenses committed in the course of its activities - within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation.
The manufacturer of semi-finished meat products is responsible for causing material damage- within the limits determined by the current labor and civil legislation of the Russian Federation.
The manufacturer of meat preparations is responsible for compliance with the current instructions, orders and instructions for the conservation trade secret and confidential information.
The manufacturer of semi-finished meat products is responsible for compliance with the internal regulations, safety and fire safety rules.

This job description was developed in accordance with (name, number and date of the document)

Head of structural

1. The manufacturer of food semi-finished products of the 3rd category belongs to the category of workers.

2. A person with an average professional education or initial vocational education and special training and work experience of at least one year.

3. The manufacturer of food semi-finished products of the 3rd category is hired and dismissed by the director of the organization upon submission (position).

4. The manufacturer of food semi-finished products of the 3rd category must know:

a) special (professional) knowledge of the position:

Schemes for cutting meat carcasses, poultry, fish;

Technological process of manufacturing large-sized and small-sized semi-finished products from meat, poultry, fish, offal, chopped and cutlet mass, peeled potatoes, vegetables, yeast dough, dough for dumplings and dumplings;

Methods for organoleptic evaluation of the quality of raw materials;

Requirements for the quality of manufactured semi-finished products, conditions, terms of implementation, rules for their packaging, storage and transportation;

Rules for the operation of the equipment used, verification of scales;

b) general knowledge of the employee of the organization:

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

Rules for the use of personal protective equipment;

Requirements for the quality of work (services) performed rational organization work in the workplace;

Types of marriage and ways to prevent and eliminate it;

Production alarm.

5. In its activities, the manufacturer of food semi-finished products of the 3rd category is guided by:

RF legislation,

the charter of the organization,

Orders and instructions of the director of the organization,

By this job description,

Rules of internal work schedule organizations,

6. The manufacturer of food semi-finished products of the 3rd category reports directly to a worker with a higher qualification, and to the director of the organization.

7. During the absence of the manufacturer of semi-finished food products of the 3rd category (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization upon submission in the prescribed manner, who acquires the relevant rights, duties and is responsible for the performance of the duties assigned to him .

II. Job Responsibilities

The duties of the manufacturer of food semi-finished products of the 3rd category are:

a) Special (professional) official duties:

Maintaining the average complexity of the processes of primary processing of raw materials in the manufacture of semi-finished products.

Culinary cutting of carcasses, half carcasses, quarters of large and small livestock into cuts in accordance with the schemes for their cutting.

Separation of veal, lamb, pork belly from the loin.

Deboning of the dorsal-thoracic part of carcasses.

Separation of muscle, fat and connective tissues from the bones, avoiding the remains of meat on the bones, fat and tendons in the hollows of the bones, the presence of small bones in the meat.

Cut bacon from pork carcasses.

Complete cleaning of bones from meat.

Veining of the sacro-lumbar part, hind leg.

Sawing a bone with a saw.

Cutting fish of partial breeds into carcasses.

Processing of carcasses by the method of fixation.

Portioning offal.

Preparation of cutlet mass from meat, fish and vegetables, fillings for dumplings, dumplings.

Potato sulfation.

Washing potatoes after sulfitation.

Preparation of a sulphation solution, pouring it into containers in a certain proportion.

Kneading yeast dough for fried, baked pies and other products, dough for dumplings, dumplings.

Test section.

Disassembly of meat by grades and types: side, outer part, upper, inner, thin, thick edge.

Sort bones by type.

Slicing, cutting small-sized semi-finished meat products: beef stroganoff, azu, goulash, stew, pilaf and others.

Cutting fish into portions depending on the type of subsequent heat treatment: round fish, fillet with skin, without skin, with and without backbone.

Shredding, chopping, mashing potatoes, raw, pickled and boiled vegetables.

Forming products from cutlet mass, dough in compliance with their weight given by the recipe.

Stuffing vegetables, preparing salads, marinades.

Weighing, stacking, packaging semi-finished products.

Packaging in a certain ratio of sawn tubular, vertebral, costal bone.

b) General duties of an employee of the organization:

Compliance with the Internal Labor Regulations and other local regulations of the organization,

Internal rules and norms of labor protection, safety, industrial sanitation and fire protection.

Execution within employment contract orders of employees to which it is repaired in accordance with this instruction.

Performing work on the acceptance and delivery of shifts, cleaning and washing, disinfection of serviced equipment and communications, cleaning the workplace, fixtures, tools, as well as keeping them in good condition;

Maintaining established technical documentation

Unified Tariff and Qualification Directory of Works and Professions of Workers (ETKS), 2019
Issue #49 ETKS
The issue is approved by the Decree of the Ministry of Labor of the Russian Federation of 05.03.2004 N 33

Producer of semi-finished meat products

§ 48. Manufacturer of semi-finished meat products of the 4th category

Job Description. Selection of large-sized semi-finished meat products for the production of natural portioned, small-sized and breaded semi-finished meat products on mechanized lines or manually. Preparation of large-sized semi-finished meat products for the manufacture of steaks, rump steaks, schnitzels, entrecote, fillets and natural chops from pork loin, veal, lamb, etc. Selection and preparation of raw materials for small-sized semi-finished meat products, cutting meat for beef stroganoff, frying, goulash, shish kebab, etc.

Must know: arrangement of serviced equipment; properties of meat of various types of livestock; appointment of parts of carcasses for the production of natural semi-finished products; established portion sizes and requirements of the technological instruction for the production of semi-finished products.

Comments on the profession

The given tariff and qualification characteristics of the profession " Producer of semi-finished meat products» are used for billing works and assigning tariff categories according to article 143 Labor Code Russian Federation. Based on the above characteristics of the work and the requirements for professional knowledge and skills, a job description for the manufacturer of semi-finished meat products is drawn up, as well as documents required for interviewing and testing when applying for a job. When compiling work (job) instructions, pay attention to general provisions and recommendations for this issue of ETKS (see

APPROVE:

[Job title]

_______________________________

[Name of company]

_______________________________

_______________________/[FULL NAME.]/

"______" _______________ 20___

JOB DESCRIPTION

Manufacturer of food semi-finished products of the 4th category

1. General Provisions

1.1. This job description defines and regulates the powers, functional and job responsibilities, rights and responsibilities of the manufacturer of food semi-finished products of the 4th category [Name of the organization in the genitive case] (hereinafter referred to as the Company).

1.2. The manufacturer of semi-finished food products of the 4th category is appointed to the position and dismissed from the position in accordance with the procedure established by the current labor legislation by order of the head of the Company.

1.3. The manufacturer of semi-finished food products of the 4th category belongs to the category of workers and reports directly to [name of the position of the immediate supervisor in the dative case] of the Company.

1.4. A person who has a vocational education, relevant training and at least 1 year of work experience in the specialty is appointed to the position of a manufacturer of semi-finished food products of the 4th category.

1.5. In practice, the manufacturer of food semi-finished products of the 4th category should be guided by:

local acts and organizational and administrative documents of the Company;
internal labor regulations;
rules of labor protection and safety, ensuring industrial sanitation and fire protection;
instructions, orders, decisions and instructions of the immediate supervisor;
this job description.

1.6. The manufacturer of food semi-finished products of the 4th category must know:

techniques and rules for deboning poultry carcasses, shoulder and thoracocostal parts of carcasses of large and small livestock, cutting sturgeon fish;
culinary purpose of parts of carcasses of large, small livestock, sturgeon fish;
assortment of portioned semi-finished products from meat, poultry, sturgeon fish, bases technological process their manufacture;
recipes and fundamentals of technology for the preparation of shortcrust and puff pastry (semi-finished product).

1.7. During the period of temporary absence of the manufacturer of semi-finished food products of the 4th category, his duties are assigned to [name of the position of the deputy].

2. Job responsibilities

The manufacturer of food semi-finished products of the 4th category performs the following labor functions:

2.1. Conducting complex processes of primary processing of raw materials in the manufacture of semi-finished products from meat, poultry, game birds, sturgeon fish; deboning of poultry carcasses, scapular and thoracocostal parts of carcasses of large and small livestock.

2.2. Cutting portioned semi-finished products from large pieces of meat and poultry for frying in natural (entrecotes, steaks, langets, fillets, escalopes) and breaded (rump steaks, schnitzels) form.

2.3. Preparation of meat for shish kebabs, dumplings.

2.4. Cutting sturgeon fish into links.

2.5. Cutting links into portions.

2.6. Preparation of shortbread and puff pastry (semi-finished product).

In case of official necessity, the manufacturer of food semi-finished products of the 4th category may be involved in the performance of his official duties overtime, in the manner prescribed by law.

3. Rights

The manufacturer of food semi-finished products of the 4th category has the right:

3.1. Get acquainted with the draft decisions of the management of the enterprise relating to its activities.

3.2. Submit proposals for the management to improve the work related to the responsibilities provided for in this job description.

3.3. Notify the immediate supervisor of any deficiencies identified in the course of the performance of their duties in production activities enterprise (its structural subdivisions) and make proposals for their elimination.

3.4. Request personally or on behalf of the immediate supervisor from the heads of enterprise departments and specialists information and documents necessary for the performance of their duties.

3.5. Involve specialists from all (separate) structural divisions of the Company in solving the tasks assigned to him (if this is provided for by the provisions on structural divisions if not, with the permission of the head of the Company).

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

4. Responsibility and performance evaluation

4.1. The manufacturer of food semi-finished products of the 4th category bears administrative, disciplinary and material (and in some cases provided for by the legislation of the Russian Federation - and criminal) responsibility for:

4.1.1. Non-fulfillment or improper fulfillment of official instructions of the immediate supervisor.

4.1.2. Failure or improper performance of labor functions and the tasks assigned to him.

4.1.3. Unlawful use of the granted official powers, as well as their use for personal purposes.

4.1.4. Inaccurate information about the status of the work entrusted to him.

4.1.5. Failure to take measures to suppress the identified violations of safety regulations, fire and other rules that pose a threat to the activities of the enterprise and its employees.

4.1.6. Failure to enforce labor discipline.

4.2. Evaluation of the work of the manufacturer of food semi-finished products of the 4th category is carried out:

4.2.1. Direct supervisor - regularly, in the course of the daily implementation by the employee of his labor functions.

4.2.2. Certification Commission enterprises - periodically, but at least once every two years, based on the documented results of work for the evaluation period.

4.3. The main criterion for evaluating the work of the manufacturer of food semi-finished products of the 4th category is the quality, completeness and timeliness of his performance of the tasks provided for by this instruction.

5. Working conditions

5.1. The mode of operation of the manufacturer of food semi-finished products of the 4th category is determined in accordance with the internal labor regulations established by the Company.

5.2. In connection with the production need, the manufacturer of food semi-finished products of the 4th category is obliged to travel to business trips(including local values).

Acquainted with the instruction ___________ / ____________ / "____" _______ 20__

1. The manufacturer of semi-finished meat products of the 4th category belongs to the category of workers.

2. A person with education and 5 years of work experience is accepted for the position of a manufacturer of semi-finished meat products of the 4th category.

3. The manufacturer of semi-finished meat products of the 4th category is hired and dismissed by the director of the organization on the proposal of the head of production (section, workshop)

4. The manufacturer of semi-finished meat products of the 4th category must know:

a) special (professional) knowledge of the position:

The device of the serviced equipment;

Properties of meat of various types of livestock;

Appointment of parts of carcasses for the production of natural semi-finished products;

Established portion sizes and requirements of the technological instruction for the production of semi-finished products;

b) general knowledge of the employee of the organization:

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

Rules for the use of personal protective equipment;

Requirements for the quality of work (services) performed, for the rational organization of labor in the workplace;

Types of marriage and ways to prevent and eliminate it;

Production alarm.

5. In its activities, the manufacturer of semi-finished meat products of the 4th category is guided by:

RF legislation,

the charter of the organization,

Orders and instructions of the director of the organization,

By this job description,

The internal labor regulations of the organization,

6. The manufacturer of semi-finished meat products of the 4th category reports directly to a worker with a higher qualification, the head of production (section, workshop) and the director of the organization.

7. During the absence of the manufacturer of semi-finished meat products of the 4th category (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization on the proposal of the head of production (section, workshop) in the prescribed manner, who acquires the appropriate rights, duties and is responsible for the performance of the duties assigned to him.

II. Job Responsibilities

The duties of the manufacturer of semi-finished meat products of the 4th category are:

a) Special (professional) duties:

Selection of large-sized semi-finished meat products for the production of natural portioned, small-sized and breaded semi-finished meat products on mechanized lines or manually.

Preparation of large-sized semi-finished meat products for the manufacture of steaks, rump steaks, schnitzels, entrecote, fillets and natural chops from pork loin, veal, lamb, etc.

Selection and preparation of raw materials for small-sized semi-finished meat products, cutting meat for beef stroganoff, frying, goulash, barbecue, etc.

b) General duties of an employee of the organization:

Compliance with the Internal Labor Regulations and other local regulations of the organization,

Internal rules and norms of labor protection, safety, industrial sanitation and fire protection.

Fulfillment, within the framework of the employment contract, of the orders of the employees to whom it was repaired in accordance with this instruction.

Maintaining established technical documentation

It might be useful to read: