Cook 3 category what should he do. cook job description, cook job description, cook job description sample. I. General provisions
Type sample
APPROVE
______________________________ (initials, surname)
(name of company, ______________________
enterprise, etc., his (director or other
legal form) official,
authorized
approve official
instructions)
"___" ____________ 20__
m.p.
Job description
cooks of the 3rd category
___
______________________________________________________________________
(name of organization, enterprise, etc.)
"__" _____________ 20__ N ________
This job description has been developed and approved for
basis employment contract With __________________________________________
(name of the position of the person for whom
this job description has been drawn up)
and in accordance with the provisions of the Labor Code Russian Federation And
other normative acts regulating labor relations in the Russian
Federation.
1.1. This job description defines the functional
duties, rights and responsibility of the cook of the 3rd category.
1.2. A cook of the 3rd category is appointed to a position and dismissed from
positions by order of the director in the manner prescribed Labor Code
Russian Federation.
1.3. The cook of the 3rd category reports directly to _______________.
(specify position)
1.4. A person who has
primary or secondary professional education;
1.5. During his temporary absence (holiday, illness)
Responsibilities are performed by ________________________________.
(full name and position)
2. Functional responsibilities
2.1. The cook of the 3rd category performs the following functions:
2.1.1. prepares dishes and culinary products that require a simple
culinary processing;
2.1.2. the cook of the 3rd category cooks potatoes and other vegetables, cereals,
legumes and pasta, as well as eggs;
2.1.3. fries potatoes, vegetables, cutlet mass products (vegetable,
fish, meat), pancakes, pancakes, pancakes;
2.1.4. bakes vegetables and cereals;
2.1.5. strains, rubs, kneads, grinds, stuffs and
produces stuffing products;
2.1.6. prepares sandwiches, dishes from semi-finished products, canned food
and concentrates;
2.1.7. Completes dishes of mass demand.
3. Rights and obligations
3.1. The cook of the 3rd category must know:
3.1.1. recipe, preparation technology, quality requirements,
rules of assembly, terms and conditions of storage of dishes;
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
product quality;
3.1.4. rules, techniques and sequence of operations for
preparation of products 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. A cook of the 3rd category is obliged to conscientiously fulfill his labor
responsibilities:
3.2.1. comply with sanitary and hygienic requirements when working with
various products;
3.2.2. comply with the rules of internal work schedule
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,
relating to the activities of the Employer without prior permission
Management of the organization ___________________________;
(name of company)
3.2.6. do not disclose information constituting a trade secret
organizations.
3.3. The employee has the right:
3.3.1. in a timely manner and exactly as set in the organization
________________________________;
(name of company)
deadlines to receive established for the 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
Employer.
4. Responsibility
4.1. The cook of the 3rd category is responsible for:
- improper performance or non-performance of their official duties
responsibilities under this job description
within the limits set labor law Russian Federation.
- offenses committed in the course of exercising their
activities, - within the limits determined by administrative, criminal and
civil legislation of the Russian Federation.
- causing material damage - within the limits determined
labor and civil legislation of the Russian Federation.
The job description was developed in accordance with _____________________
(name, number
and document date)
Supervisor structural unit
_________________________
(signature)
"" ____________ 20__
Agreed:
Boss legal department(initials, surname)
_________________________
(signature)
"" ____________ 20__
I am familiar with the instruction: (initials, surname)
_________________________
(signature)
"" ____________ 20__
(name of organization, enterprise, etc.)
"__" _____________ 20__ N ________
This job description was developed and approved on the basis of an employment contract with __________________________________________
(name of the position of the person for whom
this 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 category cook.
1.2. A cook of the 3rd category is appointed to a position and dismissed by order of the director in the manner prescribed by the Labor Code of the Russian Federation.
1.3. The cook of the 3rd category reports directly to _______________.
(specify 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 ________________________________.
(full name and position)
2. Functional responsibilities
2.1. The cook of the 3rd category performs the following functions:
2.1.1. prepares dishes and culinary products that require simple cooking;
2.1.2. a cook of the 3rd category cooks potatoes and other vegetables, cereals, legumes and pasta, as well as eggs;
2.1.3. fries potatoes, vegetables, products from cutlet mass (vegetable, fish, meat), pancakes, pancakes, pancakes;
2.1.4. bakes vegetables and cereals;
2.1.5. strains, rubs, kneads, grinds, stuffs and
produces stuffing products;
2.1.6. prepares sandwiches, dishes from semi-finished products, canned food and concentrates;
2.1.7. Completes dishes of mass demand.
3. Rights and obligations
3.1. The cook of the 3rd category must know:
3.1.1. recipe, cooking technology, quality requirements, rules for picking, terms and conditions for storing dishes;
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 instruments, 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 of products, changes that occur during the 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 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 Management of the organization ___________________________;
(name of company)
3.2.6. not to disclose information constituting a trade secret of the organization.
3.3. The employee has the right:
3.3.1. in a timely manner and exactly as set 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 case of their violation by the Employer.
4. Responsibility
4.1. The cook of the 3rd category is responsible for:
- improper performance or non-performance of their official duties provided for 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.
- infliction of material damage - within the limits determined by the labor and civil legislation of the Russian Federation.
1. General Provisions
1.1. This job description defines the functional
duties, rights and responsibility of the cook of the 3rd category.
1.2. A cook of the 3rd category is appointed to a position and dismissed from
positions by order of the director in the manner prescribed by the Labor Code
Russian Federation.
1.3. The cook of the 3rd category reports directly to _______________.
(specify position)
1.4. A person who has
primary or secondary vocational education
1.5. During his temporary absence (holiday, illness)
Responsibilities are performed by ________________________________.
(full name and position)
2. Functional responsibilities
2.1. The cook of the 3rd category performs the following functions:
2.1.1. prepares dishes and culinary products that require a simple
cooking
2.1.2. the cook of the 3rd category cooks potatoes and other vegetables, cereals,
legumes and pasta, as well as eggs
2.1.3. fries potatoes, vegetables, cutlet mass products (vegetable,
fish, meat), pancakes, fritters, pancakes
2.1.4. bakes vegetables and cereals
2.1.5. strains, rubs, kneads, grinds, stuffs and
produces stuffing products
2.1.6. prepares sandwiches, dishes from semi-finished products, canned food
and concentrates
2.1.7. Completes dishes of mass demand.
3. Rights and obligations
3.1. The cook of the 3rd category must know:
3.1.1. recipe, preparation technology, quality requirements,
packaging rules, terms and conditions of storage of dishes
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 products
3.1.4. rules, techniques and sequence of operations for
preparation of products for heat treatment
3.1.5. purpose, rules for the use of technological
equipment, production inventory, tools, weighing
appliances, utensils and how to care for them
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. A cook of the 3rd category is obliged to conscientiously fulfill 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,
relating to the activities of the Employer without prior permission
Management of the organization ___________________________
(name of company)
3.2.6. do not disclose information constituting a trade secret
organizations.
3.3. The employee has the right:
3.3.1. in a timely manner and exactly as set 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 to labor
the legislation of the Russian Federation to the employee, in case of their violation
Employer.
4. Responsibility
4.1. The cook of the 3rd category is responsible for:
- improper performance or non-performance of their official
duties as set out in this job description
within the limits determined by the labor legislation of the Russian Federation.
- offenses committed in the course of exercising their
activities - within the limits determined by administrative, criminal and
civil legislation of the Russian Federation.
- causing material damage - within the limits determined
labor and civil legislation of the Russian Federation.
Job Responsibilities cooks depend on the size and profile of the company: it is one thing to heat sausages in the dough and sell them yourself, and quite another to work in the kitchen of an upscale restaurant. Therefore, in the sample job description of a cook, a clarification is often put - for example, “hotel cook” or “cook of the 2nd category”. We tried to make a fairly universal cook job description that you can adapt to your company.
Job description of a cook
APPROVE
CEO
Surname I.O. ________________
"________"_____________ ____ G.
1. General Provisions
1.1. The cook belongs to the category of specialists.
1.2. The cook is appointed to the position and dismissed from it by order CEO as directed by the chef/manager.
1.3. The chef reports directly to the chef/manager.
1.4. During the absence of the cook, his rights and obligations are transferred to another official, which is announced in the order for the organization.
1.5. A person who meets the following requirements is appointed to the position of a cook: secondary vocational education, grade not lower than third, work experience in the specialty from one year.
1.6. The chef must know:
- legislation, regulations, orders, orders, other guidelines and regulations and materials related to catering;
- sanitary and epidemiological rules and regulations;
- recipe, cooking technology, quality requirements, rules for packaging, terms and conditions of storage of dishes;
- types, properties and culinary purpose of products;
- signs and organoleptic methods for determining the good quality of products;
- rules, techniques and sequence of operations for preparing products for heat treatment;
- purpose, rules of use technological equipment, production equipment, tools, weighing instruments, utensils and rules for their care.
1.7. The chef is guided in his work by:
- legislative acts of the Russian Federation;
- Charter of the company, Internal labor regulations, other regulations companies;
- orders and directives of the management;
- this job description.
2. Responsibilities of the cook
The chef performs the following official duties:
2.1. The chef directly prepares dishes, including: washing and blanching products, mixing products, frying, baking, steaming, preparing sauces, soups, broths, cold buffet appetizers and salads.
2.2. Decorates dishes.
2.3. Plans the menu.
2.4. Examines customer requirements for service and quality of dishes and products.
2.5. Conducts briefing of the maitre d' and waiters.
2.6. Supervises work on cleaning, disinfection, sanitization of service and industrial premises; for washing and maintaining the special clothing of employees in accordance with the current sanitary standards.
2.7. Examines complaints and claims of guests (visitors, customers) to the quality of food and service, keeps a statistical record of complaints and claims, prepares proposals for improving work.
3. Cook's rights
The chef has the right:
3.1. Get acquainted with the draft decisions of the organization's management regarding its activities.
3.2. Provide management with suggestions for improving their work and the work of the company.
3.3. Require a replacement supplier of products and Supplies if there are justified claims to their quality and suitability.
3.4. Notify your immediate supervisor of all shortcomings identified in the course of your activities and make proposals for their elimination.
3.5. Require the company's management to carry out unscheduled measures for the sanitization of production premises, complete or partial replacement of equipment / equipment in cases of non-compliance with hygiene and industrial sanitation standards, as well as in emergency cases.
4. Responsibility of the cook
The chef is responsible for:
4.1. For non-performance and / or untimely, negligent performance of their duties.
4.2. For non-compliance with current instructions, orders and orders for conservation trade secret and confidential information.
4.3. For violation of the internal labor regulations, labor discipline, safety and fire safety rules.