The “Job Descriptions” section contains the necessary information on how a job description is drawn up. Here you can find typical job descriptions for different specialties. Our bank of job descriptions includes more than 2,500 different documents. These job descriptions were compiled and edited in 2015, which means they are relevant today.

From this article you will learn:

• what responsibilities, powers and rights are reflected in the job description of the head of food production;
• what provisions are contained in the standard job description of a food production manager;
• For which areas of work according to this job description is this specialist responsible in your organization.

Limited Liability Company "Alfa"

I APPROVED
CEO
_________ A.V. Lviv
10.01.2015

Job description No. 56
head of food production

Moscow 01.10.2015

1. GENERAL PROVISIONS

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

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

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

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

– current regulatory and technical documents on the work performed;

– the organization’s charter, local regulations of the organization;

– this job description.

1.5. The food production manager must know:

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

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

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

– nomenclature and quality requirements for manufactured products;

– basics of rational and dietary nutrition;

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

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

– types of technological equipment, operating principles, technical characteristics and operating conditions;

– specialization of the organization’s divisions and production connections between them;

– the procedure for developing production programs and production schedules; – organization of operational records of production progress;

– organization of payment and labor incentives;

– basics of labor organization and labor legislation;

– internal labor regulations;

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

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

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

2. JOB RESPONSIBILITIES

The food production manager is obliged to:

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

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

2.3. Carry out work to improve the organization of the production process, introduce progressive technology, effectively use equipment, improve the professional skills of workers in order to improve the quality of products.

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

2.5. Carry out constant monitoring of food preparation technology.

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

2.7. Monitor the proper operation of equipment and other fixed assets.

2.8. Provide instruction on product preparation technology and other production issues.

2.9. Monitor employees’ compliance with labor protection rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.

2.10. Carry out work to identify and master technical innovations, scientific discoveries and inventions, best practices that contribute to improving technology, organizing production and increasing labor productivity.

2.11. Manage the operation of production warehouses.

3. RIGHTS

The head of food production has the right to:

3.1. Familiarize yourself with management's design decisions related to its activities.

3.2. Make proposals for improving work related to the responsibilities provided for in these instructions.

3.3. Within your competence, inform your immediate supervisor about shortcomings identified in the performance of official duties and make proposals for their elimination.

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

3.5. Request personally or through your immediate supervisor information and documents necessary to perform your job duties.

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

3.7. Distribute responsibilities among food production workers, draw up their job descriptions, and monitor their implementation.

3.8. Prepare proposals: – on encouraging food production workers who have distinguished themselves in solving issues within their competence; – on the imposition of disciplinary sanctions on food production workers for failure to perform and improper performance of their official duties.

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

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

4. RESPONSIBILITY

The food production manager is responsible for:

4.1. For improper performance or failure to fulfill one’s job duties as provided for in this job description, within the limits determined by the current labor legislation of the Russian Federation.

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

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

5. PROCEDURE FOR REVISING THE JOB DESCRIPTION

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

5.2. All employees of the organization who are subject to this instruction are familiarized with the order to make changes (additions) to the job description and sign.

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

AGREED

Head of HR Department E.E. Gromova

I have read these instructions. I received one copy in my hands and undertake to keep it at my workplace.

Head of food production P.A. Bespalov

1. General Provisions

1.1. This job description for the head chef of the catering department of a preschool educational institution was developed on the basis of the Unified Qualification Directory of Positions for Managers, Specialists and Other Employees, approved by Resolution of the Ministry of Labor of Russia dated 08/21/1998 N 37 (as amended on 02/12/2014); taking into account Federal Law No. 273 of December 29, 2012 “ About education in the Russian Federation» as amended on December 27, 2019, by the Labor Code of the Russian Federation and other regulations governing labor relations between an employee and an employer.

1.2. A person with a higher professional education and work experience in the specialty of at least 3 years or secondary vocational education and work experience in the specialty of at least 5 years can be appointed to the position of chef (production manager) in a preschool educational institution.

1.3. A person who has undergone professional hygienic training (sanitary minimum), certification and medical examination in the prescribed manner, and has been vaccinated in accordance with the national calendar of preventive vaccinations, as well as for epidemiological indications, is allowed to work as a chef in the catering department (kitchen) of a preschool educational institution. The chef must have a personal medical book of the established form, which contains the results of medical and laboratory tests, information about previous infectious diseases, and preventive vaccinations.

1.4. In carrying out his activities, the head of production (chef) at 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 the provision of meals for preschoolers.

1.5. He is guided in his work by the job description for the chef of a kindergarten kitchen, the Charter of a preschool educational institution, internal labor regulations, labor protection requirements, fire protection and anti-terrorism security.

1.6. A chef at a preschool educational institution must know:

• resolutions, orders, orders, other governing and regulatory documents of higher authorities concerning the organization of nutrition for children in preschool educational institutions;
• organization and production technology;
• assortment and quality requirements for dishes and culinary products;
• basics of rational and dietary nutrition;
• features of production of products for preschoolers;
• procedure and requirements for the compilation and design of food menus for pupils (taking into account age groups);
• accounting rules and standards for issuing products;
• consumption rates of raw materials and semi-finished products;
• calculation of dishes, current prices for them;
• standards and technical 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, operating principles, technical characteristics and operating conditions;
• commodity characteristics of raw materials, methods and sequence of technological operations during its culinary processing;
• sanitary and hygienic standards and rules during the production of culinary products, conditions and shelf life, sales of products;
• organoleptic methods for assessing the quality of culinary products, signs of poor quality of dishes and culinary products;
• nutritional features 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;
• operating principles and rules for using mechanical, thermal and refrigeration equipment;
• basics of labor organization and labor legislation of the Russian Federation;
• internal labor regulations of preschool educational institutions;
• economics of public catering;
• organization of payment 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, equipment, utensils, weighing instruments;
• rules for sanitary labeling, storage and use of equipment and inventory;
• inventory rules.

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

1.7. A preschool chef must be able to:

• apply in practical activities methods of quality control of products and services, incoming control of raw materials and supplies;
• use organizational standards, technical specifications, technological instructions, recipes, collections of technological standards (dish recipes);
• 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, carry out rational organization of the technological process, selection and placement of personnel;
• carry out production control of 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 rearrange work in accordance with new requirements;
• be aware of the need to be fully responsible for the consequences of their actions and decisions made when performing 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 victims.

2. Job responsibilities

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

2.2. Controls and ensures timely, in accordance with the preschool educational institution, high-quality preparation of own-produced products of the required range and quality for pupils.

2.3. Carrying out work to improve the organization of the production process, introduce progressive technology, effectively use equipment, improve the professional skills of kindergarten catering workers in order to improve the quality of products.

2.4. Prepares requests for necessary food products, semi-finished products and raw materials, ensures their timely acquisition and receipt from bases and warehouses, controls the assortment, quantity and timing of receipt and sale.

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

2.6. Carries out constant monitoring of food preparation technology, standards for laying raw materials and compliance by employees with sanitary requirements and personal hygiene rules.

2.7. Arranges cooks and other catering workers and draws up schedules for them to report to work.

2.8. Conducts rejection of prepared food, participates in the rejection commission of a preschool educational institution.

2.9. Leave a daily sample of the finished product. The daily sample is taken in volume: portioned - in full, 1 dish and side dishes - at least 100 grams. Take the sample into a sterile glass container with a lid (side dishes and salads in a separate container) 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 the production activities of the catering unit (kitchen) of the preschool educational institution, the introduction of advanced techniques and labor methods.

2.11. Systematically monitors the correct operation of process equipment and other fixed assets.

2.12. Timely ensures the proper working condition of existing equipment and kitchen utensils in the kindergarten catering unit.

2.13. Instructs kitchen staff on food preparation technology and other production issues.

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

2.15. Monitors compliance by catering department workers with labor safety rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations of a preschool educational institution.

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

2.17. At the preschool educational institution, she strictly adheres to her job description as a kindergarten chef, internal labor regulations, charter and work schedule.

2.18. Complies with the culture and ethics of communication with students and staff of preschool educational institutions, colleagues.

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

2.20. Wears special clothing, controls the wearing of special clothing and its condition by catering staff.

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

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

2.23. Conducts work to improve the qualifications of subordinate workers in the catering department of a preschool educational institution.

3. Employee rights

The chef of the catering department of a preschool educational institution has the right:

3.1. Make proposals for improving work related to the responsibilities provided for in this job description.

3.2. Put forward demands from the administration of the preschool educational institution to provide assistance in the performance of their official duties.

3.3. To get acquainted with projects, decisions of relevant bodies and organizations on issues of activities and catering in preschool educational institutions that fall within his competence, to make appropriate proposals on them.

3.4. Take part in the management of a preschool educational institution in the manner established by the institution’s Charter.

3.5. Protect your professional honor and dignity.

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

3.7. Give students instructions related to maintaining discipline in a preschool educational institution.

4. Responsibility

Head of production (chef) at a preschool educational institution:

4.1. For inappropriate implementation or failure to comply with the job description of the head chef, the preschool educational institution is responsible in accordance with the Charter, employment contract and current labor legislation of the Russian Federation.

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

• for the quality and compliance of ready-made dishes with the menu layout approved in the preschool educational institution;
• for compliance with food preparation technology and timely delivery of food according to the distribution schedule in compliance with the norm of ready-made meals;
• for the safety of food products after they are served in the kitchen;
• for compliance with the diet in the preschool educational institution.

4.3. For the use, including one-time use, of educational methods that are associated with physical and (or) mental violence against the child’s personality, the production manager may be relieved of his position.

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

5. Relationships. Relationships by position

Chef in kindergarten:

5.1. Performs work in irregular working hours according to an 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 of the preschool educational institution.

5.3. Promotes the creation of relations of cooperation and goodwill between catering workers and teaching staff, as well as a favorable moral and psychological climate.

5.4. Undergoes training on labor protection, fire safety, and electrical safety; periodic medical examinations.

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

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

6. Procedure for approving and changing job descriptions

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

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

General provisions

1.1. The production manager (chef) belongs to the category.

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

1.3. Appointment to the position of production manager (chef) and dismissal from it is made by order of the catering enterprise upon submission (Fill in).

1.4. The production manager (chef) must know:

Resolutions, orders, orders, other governing and normative documents of higher and local authorities concerning the operation of public catering enterprises;

Organization and technology of production;

Assortment and quality requirements for dishes and culinary products;

Basics of rational and dietary nutrition;

The procedure for compiling the menu;

Accounting rules and standards for issuing products;

Consumption rates for raw materials and semi-finished products;

Calculation of dishes and culinary products and their prices;

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

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

Types of technological equipment, operating principles, technical characteristics and operating conditions;

Economics of catering;

Organization of payment and labor incentives;

Fundamentals of labor organization;

Labor legislation of the Russian Federation;

Internal labor regulations;

Rules and regulations of labor protection, safety, industrial sanitation and fire protection;

- (Fill in).

1.5. The production manager (chef) in his activities is guided by the charter of the enterprise, this present one, and reports directly to [catering enterprise, other official].

1.6. During the absence of the production manager (chef (illness, vacation, business trip, etc.), it is performed by a person appointed in accordance with the established procedure, who acquires the corresponding rights and is responsible for the improper performance of the duties assigned to him.

1.7. (Fill in).

Job responsibilities

Head of production (chef):

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

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

2.3. Carries out work to improve the organization of the production process, introduce progressive technology, effectively use equipment, improve the professional skills of workers in order to improve the quality of products.

2.4. Prepares requests for necessary food products, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, assortment, quantity and quality of receipt and sale of products.

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

2.6. Carries out constant monitoring of food preparation technology, standards for laying raw materials and compliance by employees with sanitary requirements and personal hygiene rules.

2.7. Arranges cooks and other production workers.

2.8. Creates a schedule for cooks to work.

2.9. Conducts quality control of prepared food.

2.10. Organizes accounting, preparation and timely submission of reports on production activities, implementation of advanced techniques and labor methods.

2.11. Monitors the correct operation of equipment and other fixed assets.

2.12. Provides instruction on food preparation technology and other production issues.

2.13. Monitors employees' compliance with occupational health and safety rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.

2.14. Conducts work to improve the skills of employees.

2.15. (Fill in).

Rights

The production manager (chef) has the right to:

3.1. Get acquainted with the draft decisions of the management of the catering enterprise regarding the activities of the warehouse.

3.2. Within your competence, inform your immediate supervisor about all shortcomings identified in the course of your activities and make proposals for eliminating them and improving work related to the responsibilities provided for in these instructions.

3.3. Involve all (individual) structural divisions of the enterprise in solving the tasks assigned to it (if this is provided for by the regulations on structural divisions, if not, with the permission of the enterprise).

3.4. Sign and endorse documents within your competence.

3.5. Submit for consideration by the head of the enterprise proposals on the appointment, transfer and dismissal of employees of the enterprise; proposals to reward distinguished employees and impose penalties on violators of production and labor discipline.

3.6. Require the administration of the enterprise to provide assistance in the performance of their official duties and rights.

3.7. (Fill in).

Responsibility

The production manager (chef) is responsible for:

4.1. For improper performance or failure to fulfill their official duties provided for by this document, within the limits determined by the labor legislation of the Russian Federation.

4.2. For 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.

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

4.4. (Fill in).

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2. JOB RESPONSIBILITIES

Production director:

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

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

2.3. Carries out work to improve the organization of the production process, introduce progressive technology, effectively use equipment, improve the professional skills of workers in order to improve the quality of products.

2.4. Prepares requests for necessary food products, semi-finished products and raw materials, ensures their timely acquisition and receipt from bases and warehouses, controls the assortment, quantity and timing of their receipt and sale.

2.5. Based on a study of consumer demand, he creates a menu and ensures a variety of dishes and culinary products.

2.6. Carries out constant monitoring of food preparation technology, standards for laying raw materials and compliance by employees with sanitary requirements and personal hygiene rules.

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

2.14. Conducts work to improve the qualifications of employees subordinate to him.

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), he transfers matters to the person taking up the position or to his immediate supervisor.

2.16. Fulfills the requirements to ensure 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:

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

3.2. Gets acquainted with the draft decisions of the Company's management insofar as they affect its activities.

3.3. Interact with other structural units (employees of units) in accordance with the procedure established by local regulations of the Company, or on the basis and in the manner prescribed by the order of the immediate manager or general director of the Company.

3.4. Request from the structural divisions of the Company and receive information necessary for the effective performance of his official 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 production operations, report on all identified violations and shortcomings in connection with the work performed.

Head of Personnel Department______ Krotov _

(head of HR department) (signature) (signature transcript)

26.10.2011

I have read this job description. One copy

I received it in my hands and undertake to keep it in my workplace

Stepanov

(signature) (signature decryption)

26.10.2011

Legal Advisor Kozyrev _

1. GENERAL PROVISIONS

1.1. The main function of the production manager is to organize the work of the kitchen and food warehouse in accordance with accepted norms and standards for food storage and food preparation in order to ensure high quality food preparation.

1.2. The production manager reports directly to the canteen manager.

1.3. The production manager is appointed and dismissed by the director of the enterprise on the recommendation of the chief physician and the head of the canteen.

1.4. The production manager supervises the work of the kitchen staff (cooks, bakers, dishwashers, kitchen workers, kitchen production cleaners) and the food warehouse (storekeeper, auxiliary worker, loader).

1.5. The production manager in his work is guided by:

Job description;

Internal labor regulations and labor legislation;

Current legislation, regulations, international norms and standards, methodological recommendations, as well as local acts and administrative documents of the enterprise regulating production activities;

Charter of the enterprise.

1.6. The production manager is the financially responsible person.

1.7. In case of temporary absence of the production manager (vacation, business trip, illness), his duties are performed by the canteen manager.

1.8. The job description was compiled on the basis of the "National Classifier of Ukraine Civil Code 003:2010; reference book of qualification characteristics of workers' professions (issue 1 "Professions of workers that are common to all types of economic activities", issue 78 of the DKHP "Health Protection"); Labor Code of Ukraine; - normative and methodological documents on the organization of work of canteens of sanatorium and resort institutions; - current sanitary rules for canteens.

2. QUALIFICATION REQUIREMENTS

2.1. A person who has a full or basic higher education in the relevant field of training (specialist, bachelor) with at least 3 years of experience in management positions and has passed a medical examination is appointed to the position of production manager. The frequency of advanced training is once every five years.

2.2. The production manager must know:

2.2.1. Legislative, regulatory documents, guidelines, orders for the sanatorium, staffing schedules regulating the work of the kitchen and food warehouse, instructions and orders for the sanitary and epidemiological regime.

2.2.2. Technological processes of food preparation. Changes that occur during heat treatment with proteins, fats, carbohydrates, vitamins, coloring and other substances contained in food products. Rules for garnishing, decorating and serving portioned and made-to-order dishes.

2.2.3. Requirements of standards and technological conditions, terms and rules for storing vegetables, fruits, raw materials used, semi-finished products and other products.

2.2.4. Rules for creating a menu taking into account prescribed diets.

2.2.5. Availability in the warehouse of raw materials and products needed the next day for preparing all types of dishes and culinary products according to the layout menu.

2.2.6. Law of Ukraine “On ensuring sanitary and epidemiological well-being of the population” Article 17.

2.2.7. Law of Ukraine dated September 6, 2005 “On the quality and safety of food products and food raw materials.”

2.2.8. Law of Ukraine “On the Protection of Consumer Rights”.

2.2.9. Law of Ukraine “On Veterinary Medicine”.

2.2.10. Resolution of the Cabinet of Ministers of Ukraine dated November 9, 1996 No. 1371 “On improving control over the quality and safety of food products.”

2.2.12. Collection of official and instructional-methodological materials on the organization of catering in sanatorium-resort warehouses of professional educational institutions of Ukraine and recipes for dishes.

2.2.13. Collection of recipes for dishes and culinary products for catering establishments.

2.2.14. Collection of recipes for national dishes and culinary products.

2.2.15. Card file of dishes for sanatorium-resort institutions (new aspects of improvement).

2.2.16. A collection of technological maps for dishes and culinary products for restaurant establishments.

2.2.17. Sanitary and hygienic training program for catering workers.

2.2.18. State sanitary rules for public catering establishments, state sanitary rules for the placement, arrangement and operation of health institutions No. 172 of 06/19/1996

2.2.19. Labor legislation. Internal labor regulations.

2.2.20. Organization of labor and production processes in the canteen.

2.2.21. The procedure for drawing up work schedules and maintaining time sheets for kitchen workers, the deadlines for their submission.

2.2.22. The quantity and location of assigned material assets, maintaining the necessary accounting and reporting documentation on them.

2.2.23. Rules for the safe operation of canteen equipment.

2.2.24. The procedure for drawing up established reporting.

2.2.25. Rules and procedure for applying labor safety standards, protection of personnel and facilities in emergency situations.

2.2.26. The required minimum for health and safety (regulatory documents, instructions and acts on labor protection, rules and regulations of labor protection, fire safety and industrial sanitation rules, electrical safety rules).

2.2.27. Organization of office work.

2.2.28. Computer operating principles and related software.

2.2.29. Scheme for notifying kitchen staff for civil defense and military insecurity.

2.2.30. Functional responsibilities of subordinate employees.

2.2.31. Dates, time and place of classes on business qualifications, general public education, civil defense, sanitary days, sanitary hours, meetings of the workforce and other public events.

2.2.32. Collective agreement.

2.2.33. Job description.

3. FUNCTIONAL RESPONSIBILITIES

3.1. The main tasks of the production manager are to organize the work of the kitchen, ensuring high-quality and timely preparation and dispensing of dishes, monitoring the rational use of raw materials, proper culinary processing of products, compliance with food preparation technology, maintaining the kitchen production premises in accordance with sanitary standards, dispensing finished products in accordance with yield standards , organizing the proper operation of a food warehouse, monitoring the safety of products, quality, shelf life and sales of products, monitoring stock balances (at least seven days), correct forecasting of release into production, timely ordering of products to suppliers.

3.2. The production manager is obliged to:

3.2.1. Perform the tasks and responsibilities assigned to him in a timely and efficient manner in accordance with the requirements of current legislation, regulations, regulations, instructions and orders of the administration.

3.2.2. Develop technological maps of dishes, daily menu, assortment list, introduce new dishes, improve cooking technology, adjust the menu by entering maps according to the seasons.

3.2.3. Monitor strict adherence to food preparation technology and raw material standards.

3.2.4. Monitor strict compliance with sanitary and hygienic standards when preparing food and storing finished products.

3.2.5. Control the quality of finished products, adhere to the established range of dishes, standards for investing raw materials in culinary products and semi-finished products at all stages of food preparation.

3.2.6. Monitor the rational use of raw materials, the correct culinary processing of products according to the cooking technology.

3.2.7. Organize regular monitoring of the quality of raw materials, semi-finished products and finished products supplied to production, check their compliance with regulatory and technological documentation, and prevent the use of substandard products and raw materials for preparing food and culinary products.

3.2.8. Conduct daily rejection of prepared food with members of the rejection commission.

3.2.9. Monitor the correct organization of the production process, ensure the use of new equipment, and the introduction of technological processes that help improve the quality of food preparation.

3.2.10. To improve the organization of chefs' workplaces, to provide production shops with technological maps, tables of standards for storing products, and other normative technological documentation and to organize its study.

3.2.11. Organize the serving and ensuring the availability of dishes in full according to the menu throughout the duration of the service until the last vacationer; preparing dishes for serving, maintaining their appearance until the end of the service.

3.2.12. Provide effective service according to the "Buffet" system, namely: balanced forecasting of the number of servings in terms of the assortment, both daily and weekly (taking into account such objective factors as arrival, departure, season, air temperature, social status, activity at breakfast, transfer to consumption specific dishes, calorie content of dishes in the context of the daily menu); launching into production of finished products left over from the last meal, allowing, according to the norms and shelf life, to use it in the production of other dishes (pudding, casserole, etc.); control the timely supply of dishes to Swedish line food warmers during active parsing, while maintaining the required temperature, organoleptic characteristics, appearance and presentation of the dish in the gastronorm container. Maintain the assortment of dishes on the menu until the end of the meal service. The buffet service staff must have a neat appearance, a “chronic” smile, be helpful in communication, give necessary but brief information, keep gastronorm containers filled, ensuring the best appearance of the dish until the end of the service delivery time.

3.2.13. During the shift, monitor and manage the work of the “buffet line”: cooks, kitchen workers, being in the hall behind the technological equipment the entire time of service; if necessary, provide information to vacationers, monitor the timely serving of dishes throughout the entire vacation period; adjust the work of cooks, assess the situation, collect facts and statistical data necessary in the future for effective production forecasting.

3.2.14. Participate in the organization of rational nutrition for individual groups of dieters, dietary and therapeutic nutrition.

3.2.15. Compile a preliminary and actual menu layout, a summary of the actual number of food services provided for the previous day.

3.2.16. Draw up a demand invoice for receiving products from the warehouse, approve it with the head of the canteen and the director of the enterprise. Receive products from the warehouse the next day according to the preliminary Menu layout and Requirements.

3.2.17. Write off products to production daily based on the updated Layout Menu.

3.2.18. Monitor the operation of the food warehouse, maintain warehouse records, and comply with the norms and regulations for storing products.

3.2.19. Conduct scheduled and unscheduled inventories of the warehouse and storeroom to identify and eliminate deficiencies in their work.

3.2.20. Carry out control developments to establish standards for waste and costs during cold and heat processing of raw materials, which are not included in the current regulatory documentation, standards for adding products to dishes.

3.2.21. Conduct negotiations with food suppliers in order to conclude contracts for the supply of products, and preliminarily hold a tender among at least three participants in the same group or product category. When concluding contracts, points on terms, payment terms, quality, delivery conditions, prices should be brought to uniform requirements, previously agreed upon with the manager. canteen, chief physician, director, lawyer and deputy chief accountant for economic issues. Monitor the implementation of concluded contracts.

3.2.22. Draw up and timely submit applications (according to the approved deadlines and application form) to the head of the canteen to draw up a general application for the purchase of goods and materials, repair and replacement of technological equipment, provision of detergents and disinfectants, stationery for normal activities. Monitor the timely completion of requests and the use of inventory items for their intended purpose.

3.2.23. Supervise the work of subordinate personnel. Distribute responsibilities among kitchen workers, draw up schedules for canteen staff to work, and keep time sheets for their working hours.

3.2.24. Conduct theoretical and practical seminars with chefs on the use of new types of raw materials, semi-finished products, frozen dishes, provide assistance in the development of recipes and technologies for preparing signature dishes and products. Develop recipes for new dishes.

3.2.25. Provide instruction to kitchen workers on food preparation technology and other production issues. Conduct certification of kitchen staff upon hiring.

3.2.26. Carry out clear interaction with the canteen staff (canteen manager, administrators, waiters) to ensure the flawless operation of the canteen as a whole.

3.2.27. Ensure the maintenance of industrial premises of the kitchen, food warehouse, and service yard in accordance with sanitary rules.

3.2.28. Comply with and comply with the requirements of rules, regulations and other regulatory documents on labor protection, fire, electrical and industrial safety, industrial sanitation and labor legislation.

3.2.29. Monitor compliance by subordinate personnel with rules and requirements for labor protection, safety precautions, and the state of labor and production discipline.

3.2.30. Observe the rules of personal hygiene and industrial sanitation.

3.2.31. Maintain labor discipline. Be at the workplace in a sober state and in a satisfactory state of health, which does not interfere with the performance of their functional duties.

3.2.32. Actively participate in the social life of the team. Take part in sanitary days (hours), cleanup days for landscaping the territory of the enterprise.

3.2.33. Ensure complete safety of property on the canteen’s balance sheet. Treat the property of the sanatorium with care, take measures to promote its safety and extend its service life, and take urgent measures to prevent damage.

3.2.34. Take measures to immediately eliminate the causes and conditions that may cause downtime, accidents or other damage, and if it is not possible to eliminate these causes on your own, immediately notify the manager about this. canteen, chief physician, director of the enterprise or other official.

3.2.35. Conduct preliminary and periodic medical examinations in a timely manner (once a quarter - medical examination, once a year - medical examination) and ensure timely medical examinations for kitchen and food warehouse staff.

3.2.36. Work to improve your qualifications and professional skills. Undergo training according to the professional development plan at educational and methodological centers. Take part in the organization and control the timing of advanced training for subordinate employees. Make proposals to the canteen manager on drawing up a plan for advanced training for kitchen and food warehouse workers.

3.2.37. Comply with the requirements of the collective agreement.

4. RIGHTS

4.1. Make proposals to the management of the sanatorium on issues related to its activities and concerning the organization and conditions of its work.

4.2. Attend meetings where issues related to the manager’s area of ​​activity are discussed. production.

4.3. Get acquainted with the documents defining his rights and obligations, with draft management decisions relating to his activities.

4.4. Make decisions within your competence.

4.5. Receive information necessary to perform your duties from the head of the canteen, the director of the enterprise and the chief physician.

4.6. Demand that the administration create normal and safe working conditions; provision of necessary materials, equipment, supplies, cleaning products, personal protective equipment.

4.7. Demand that subordinate employees comply with the rules and regulations of occupational health, safety, industrial sanitation, and internal labor regulations.

4.8. Refuse to receive low-quality raw materials and products from the warehouse.

4.9. Submit proposals to the canteen manager to impose disciplinary sanctions on individual employees for failure to fulfill their assigned duties or violations of labor discipline; proposals to reward distinguished employees.

4.10. Submit proposals for improvement of work related to the responsibilities provided for in the job description for consideration by management.

4.11. Inform the head of the canteen about all shortcomings in the activities of the structural unit (kitchen, food warehouse) identified during the performance of their official duties and make proposals for their elimination.

4.12. Sign and endorse documentation within your competence.

5. RELATIONSHIPS (JOB RELATIONSHIPS)

5.1. The production manager interacts:

5.1.1. With the canteen manager:

When receiving official information, documentation, materials to perform their official duties;

When providing the necessary reports on the work of the kitchen, food warehouse and other documentation;

When resolving issues related to the release of inventory items.

5.1.2. With the chief physician on issues related to the sanitary condition of the kitchen and food warehouse, food storage in the food warehouse, compliance with temperature conditions, and the quality of food preparation.

5.1.3. With the financial and economic department:

Upon receipt of information about the conditions of remuneration, accrued wages, the amount of food allocations, the staffing table of the structural unit and other financial issues related to the work of the kitchen, as well as on issues of accounting and write-off of inventory items.

5.1.4. With the department of organizational, legal and personnel work:

Upon receipt of information about work experience, availability of benefits, legal advice;

When applying for a job, submits the documents required for employment;

Promptly reports changes in registration data (family composition, home address, military registration, passport data, etc.);

Submits correctly completed applications, memos and other documents necessary for drawing up orders.

6. RESPONSIBILITY

6.1. For dishonest performance or failure to fulfill job duties provided for in the job description - within the limits of the current labor legislation of Ukraine.

6.2. For offenses committed in the course of activity or as a result of inactivity - within the limits established by the current administrative, criminal and civil legislation of Ukraine.

6.3. For causing material damage to the enterprise - within the limits established by the current labor and civil legislation of Ukraine.

7. PERFORMANCE EVALUATION CRITERIA

7.1. The main criteria for evaluating work are the completeness, timeliness and high quality of fulfillment of the tasks and responsibilities provided for in this job description.

7.2. The work of the production manager is assessed by the head of the canteen and the chief physician in the course of daily activities and by the certification commission once every five years.

8. WORKPLACE

8.1. The workplace of the production manager is the canteen, with the technological equipment and material assets located in it.

Compiler of job description

Agreed:

I have read the job description of the head of catering production:

" ___ " ____________ G. ___________________ _________________