The duties of a cook at the workplace must be fixed either in an employment contract with an employee hired for this position, or in a separate local act, the contents of which the employee must be familiarized with under his signature. In practice, the job description (JD) almost always acts as such an act. It reflects what is the responsibility of the cook, as well as the requirements for him as a specialist, his rights and responsibilities in the implementation of labor activities.

The job description is usually compiled by personnel officers with the participation of department heads or other employees who know the specifics of the production process, and is approved by the head of the enterprise. It consists of the following sections.

General provisions

This section determines the required level of education of a specialist, requirements for professional experience, personal characteristics of an employee, fixes the procedure for appointment to a position and replacement in the event of an employee's absence for vacation or temporary disability.

Main functions

Usually determined on the basis of ETKS, professional standards or other legal acts containing information about the required qualifications.

The functions of a cook can be formulated as follows:

cooking food;
planning and organizing the activities of the culinary workshop.

Responsibilities

The most extensive section of DI. What duties the cook should write in this section will depend on the specific place of work.

General duties of cooks:

calculation of the required quantity and ordering products;
preparation of various semi-finished products, dishes and drinks in accordance with the recipe;
portioning and serving dishes;
control of expiration dates of products and finished products and disposal of spoiled;
maintaining equipment and inventory in working order.

The specific list of duties to a large extent depends on the specifics of the organization, the technical equipment of the kitchen, the number of staff and many other factors. Let's give examples.

The job responsibilities of a chef in a bistro cafe are usually simpler and boil down to the following:

cooking hot dogs, sandwiches and hot drinks;
heating of semi-finished products;
filling snack machines.

The duties of a cook in the dining room may, in addition to the standard ones, include the following actions:

issuance of dishes in accordance with payment receipts;
work with the cash register;
maintaining cleanliness and order in the dining room (dining room), etc.

Job responsibilities of a chef in a restaurant, other than producing dishes, include:

search for optimal suppliers of products, inventory and other equipment;
conducting an inventory of products and equipment;
development of new recipes, expansion of the range of products;
organization of the production process in the kitchen;
staff training, etc.

Rights

The cook enjoys all the rights granted to any employees, as well as the right to get acquainted with all the orders of higher persons regarding his activities, make his proposals for optimizing work, make decisions within his competence, etc.

Responsibility

For non-fulfillment of their duties, the cook is responsible disciplinary, within the framework of labor legislation ( Art. 192 Labor Code of the Russian Federation). He can be reprimanded, reprimanded, dismissed on appropriate grounds in the manner prescribed by the provisions, subject to the appropriate procedure for documenting and organizing such events.

Under the current legislation, it is impossible to conclude a full liability agreement with a cook ( Art. 234 of the Labor Code of the Russian Federation), but it can be claimed compensation for the damage caused, only subject to the restrictions established Art. 238 of the Labor Code of the Russian Federation.

If the organization has adopted a piece-bonus or other system of remuneration that provides for monetary incentives, then an unscrupulous employee can reduce the amount of the bonus or not accrue it at all in the manner determined by local documents.

The job description of a cook defines the labor relationship between an employee and an employer. The document contains clauses related to working conditions, rights and responsibilities of the parties. The list of functional duties may vary depending on the specialization of the profession. These include: a cook in a school cafeteria, a restaurant, a cafe, a cafeteria, in a kindergarten, an assistant cook, a chef.

Sample chef job description

I. General provisions

1. The cook belongs to the category of workers.

2. Appointment or dismissal is carried out by order of the general director of the company on the proposal of the chef or manager.

3. The chef or manager is the immediate superior to whom the cook reports.

4. The performance of the functional duties of the cook during his absence is carried out by another official, as indicated in the order for the institution.

5. The position of a cook can be obtained by a person who has an education of at least secondary professional, a category of at least three and a work experience in the specialty of at least one year.

6. The cook must know:

regulatory, governing documents, orders, instructions, other documents and materials related to catering;
norms and rules concerning sanitation and epidemiology;
technology, cooking recipes, product quality requirements;
packaging rules, terms and conditions of food storage;
culinary purpose, types, properties of products;
signs and methods for determining product quality indicators through analysis, perception of the senses;
rules, methods and procedure for performing operations to prepare products for heat treatment;
purpose, rules for handling tools, technological, weighing equipment, production equipment, appliances, utensils and rules for their care.

1.7. The chef is guided in his work by:

normative legal acts of the Russian Federation;
Internal labor regulations, the Charter of the organization, other regulatory acts of the company;
orders and directives of the management;
this job description.

II. Job Responsibilities of a Cook

The chef performs the following list of duties:

1. Produces cooking.

2. Carries out washing, blanching, mixing products and components, frying, baking, steaming, making sauces, soups, broths, cold appetizers, salads.

3. Carries out work on decorating dishes.

4. Takes part in the development and planning of the menu.

5. Examines the requirements and wishes of customers regarding the service and quality of prepared dishes and products.

6. Instructs the staff of the institution: head waiter and waiters.

7. Supervises work on cleaning, sanitizing, disinfection of service and industrial premises.

8. Supervises the fulfillment of the tasks of washing and maintaining the special clothing of employees in accordance with the current sanitary standards.

9. Considers claims, complaints of visitors to the institution to the quality of service, dishes.

10. Maintains statistical records of claims and complaints.

11. Prepares proposals for improving work.

III. Rights

The chef has the right:

1. Receive information about the draft decisions of the management of the enterprise related to its work.

2. Present proposals to the management to improve their own work and the company's activities.

3. Put forward reasonable demands to replace the supplier of products, consumables, in case of claims to their quality and suitability.

4. Inform the immediate supervisor of the identified shortcomings and make proposals for the implementation of measures to eliminate them.

5. Inform the management of the institution about the need to carry out unscheduled measures for the sanitization of production premises, replacement of equipment, tools, equipment in case of non-compliance with their hygiene and industrial sanitation standards and in emergency cases.

IV. Responsibility

The chef is responsible for:

1. Violation of the provisions of orders, instructions, orders for the preservation of trade secrets, confidential information.

2. Untimely, improper performance of their own duties.

3. Failure to comply with the provisions of the internal regulations, labor discipline, sanitation standards, safety regulations and fire prevention measures.

V. Working conditions

1. The working conditions of a cook are determined by the provisions of the Internal Labor Regulations, the Labor Code of the Russian Federation, orders, orders of the management of the institution.

The specialty of a cook is one of the most responsible professions. The health of people depends on the person holding this position, therefore the job description consists of a set of rules, restrictions that are prohibited by law from being violated.

Numerous staff work in catering establishments, which not only tasty feeds visitors, but also provides high-quality service. To make customers feel comfortable in a restaurant or dining room, you will need to show skill to the whole team and especially the chef, regardless of his specialization.

The development of responsibilities for each employee should be with clear instructions, include all the isolated moments of the extensive activities of the candidate for the vacant position.

The manager should take into account the fact that the standard instructions contain general information, he creates conditions according to the corporate standard of his institution.

Currently, the legislation of the Russian Federation recommends combining the range of activities of specialists in a certain field in a single document. When applying for a job, familiarity with the job description will help the employee deal with the list of functions assigned to him by the management.

The document consists of main sections:

Responsibilities.
Rights.
Responsibility.

Heads of organizations can add points if this will effectively affect the future activities of the employee.

In any case, in first section reveals:

basic professional information about the preparatory level of the cook;
requirements;
institution structure;
hierarchical system of the enterprise.

The documentary part contains information:

the applicant must have a special education;
the head of the enterprise accepts and dismisses personnel by internal order;
cooks are subordinate to a higher-ranking employee - director, deputy, chef;
the duty of a specialist is the obligatory knowledge of all the norms and standards relating to this profession, specified by law.

A cook enters a job and an institution hires him for the sole purpose of preparing delicious food with varying levels of sophistication, depending on his specialization, experience and skill in the profession.

What a chef should know and be able to do

Without a certain set of knowledge, a culinary specialist, confectioner or technologist will not be able to perform functional tasks.

The chef must be proficient in:

methods by which the readiness of a dish is determined;
proper operation of equipment, tools in the kitchen;
conditions, terms limiting the storage of each product;
technological processes, recipes for those dishes, the profile of which is provided for in this area;
temperature conditions;
calculations, ingredients that make up one or more servings;
determination of defects in products, prevention and elimination of defects.

Basic requirements for the applicant

The employer has the right to require the applicant for the position of cook to present the following documentary evidence:

certificates of special education, the level depends on the importance and degree of the vacant position;
confirmation of work experience in a professional direction;
a document by qualification category, each enterprise may have its own separate relations to it.

It is possible that the applicant will need to show their personal qualities when applying for a job.

Managers emphasize and value the ability and possession of:

smell;
developed eye;
rich imagination.

At work, the chef will have to be:

active;
responsible;
hardy.

A true professional is obliged to be inventive, to create products from his dishes that will appear with dignity in the judgment of consumers. But all this is difficult to summarize in one document, each entrepreneur selects the most valuable requirements for his institution, enters them into the job description.

Job responsibilities and functions

In text development, the most important part is description of cook duties. They depend on the institution in which the specialist will work.

If, for example, we take a typical sample of the activity of the master in the dining room, it is necessary to indicate in the document:

holding professional events that coincide with the interests of the institution;
compliance with the work schedule established by the organization;
obedience to orders from management;
implementation of mandatory, consistent actions;
start the shift with an inspection of important points to identify faulty equipment, gas leaks;
to control the timely shutdown of the power supply;
leave at the end of the work place clean, removed from garbage and industrial waste.

The responsibility of the chef is to organize:

good condition of equipment attached to the kitchen;
compiling lists of necessary products for the current period, transferring them to the person responsible for the purchase;
carrying out sanitary cleaning in the premises to full order;
keeping product records, checks on expiration dates;
reports of unforeseen situations to managers.

Depending on the status of public catering, the job responsibilities of employees change. Common can be both in a restaurant, in a cafe or a dining room need:

to be at the place of work in overalls;
prepare dishes from the first, second categories, various types of sauces, gravies, side dishes according to the proposed recipes;
carry out portion division of prepared elements with aesthetic design according to norms and standards;
to carry out a shift reception with a check of the blanks for their quality, upon delivery, indicate the presence of semi-finished products, warn about the expiration date.

A common and important duty for any skill level of a cook is the obligatory passing of medical examinations, without a certificate from the clinic, the admission of new personnel is unacceptable.

Rights and responsibilities

Specialists in the food industry have a great responsibility for the quality of their work.

On this basis, presented the following rights chefs, and job description writers need to emphasize the possibility of:

constantly delve into, study the design decisions of managers, if they relate to food production;
put forward considerations related to the improvement of production processes;
make claims against suppliers, product consumption in the event of an appropriate situation;
identified deficiencies, eliminate and report this to the authorities;
carry out unscheduled sanitary measures, demand various material, actual assistance from the management.

Only the chef can know the exact availability of products, the need to replenish them. The technologist has information about malfunctions of kitchen mechanisms, which are required to be reported to higher-ranking persons.

Chefs will be fined if:

negligent attitude to their duties;
non-compliance with the rules prescribed in the instructions;
ignoring orders, instructions from the head of the institution;
disclosure of commercial secrets, data, information belonging to the institution;
violation of the schedule, timetable, discipline laid down in the labor collective.

Punishment will follow depending on its severity and legal provisions.

The chef's job description includes a section that reveals the conditions for acting in this position. They are regulated by a list of certain documentation compiled on the basis of orders from the head of the institution regarding the internal regime, rules, and regulations. All local orders must comply with the Labor Code of the Russian Federation.

The main condition for admission to the position of a cook is that the applicant does not have:

problems with dermatology;
venereal, infectious diseases;
good vision and smell;
epilepsy;
varicose veins.

After meeting the documentary conditions, the final point is a good, practical knowledge of your business.

What is a type sample

A typical job description for a cook consists of sections that clearly link the functionality of the applicant with a brief description of the relationship between employees, subordinates and management, prescribed qualification requirements.

Structurally the document represents next view:

general provisions with introductory information about the position of the cook in the organization, his knowledge and skills;
the rights indicate the powers of this personnel;
the section on job responsibilities describes the hourly work shift with an indication of all the processes performed;
in the part describing the responsibility that the cook of this unit bears, they explain the onset of all possible legal consequences from misconduct.

Feature of work depending on the classification of public catering

The work of catering industries at enterprises is carried out in different forms, but the only goal is provide citizens with a full leisure. The job descriptions of the staff in each unit have significant differences, for example, for a cook in a canteen, a restaurant or a children's institution.

The quality of products directly depends on their cost. Since the price of products in a restaurant is significant, the technologist or chef is required to take a sample from each dish in order to independently evaluate the work of colleagues.

The image of the enterprise depends on the cooking time, which means the master will need to cook at a speed and not cause complaints from visitors, while giving out individual portions for each of them. Those special moments in a separate line indicate in the document.

Directors of children's institutions, when issuing instructions for cooks, will need to take into account the peculiarity of the organization of children's food. In order to eliminate the penalties of numerous sanitary inspections, it is necessary to create strict internal rules for the staff, describe them, and require precise execution in all aspects.

You can learn how a cook works in kindergarten from this video.

I approve ................................................

…………………………………………….
(name of company)

…………………………………………….
(job title)

………...….……………………………...
(Full name.)

“…..” …………………. 20…..

Job description
cooks

……………………………………………………………………………..
(name, enterprises, organizations)

1. General Provisions

1.1. Cook belongs to the professional category.

1.2. For the position cooks a person is appointed who has a vocational secondary education, a rank not less than ………., work experience in the profile of ………… years.

1.3. Appointment to office cooks and exemption from it is made by order of the director of the enterprise upon presentation

(manager / chef / other official)

1.4. Cook reports directly to:

……………………………………………….……………………………………………………..
(manager / chef / other official)

1.4. During the absence of the cook, his duties are performed by a duly appointed person who acquires the relevant rights and is responsible for the proper performance of the duties assigned to him.

1.5. In his work, the chef is guided by:
- legislative acts of the Russian Federation;
- internal labor regulations, the Charter of the company, other regulatory acts of the company;
- instructions and orders of his immediate supervisor;
- this job description.

1.6. The chef must know:
- sanitary and epidemiological standards and rules;
- resolutions, legislation, orders, orders, other regulatory and guidance documents and materials that relate to catering;
- properties, types and culinary purpose of products;
- cooking technology, recipe, rules for completing dishes, requirements for quality, conditions and shelf life of products and ready meals;
- sequence, rules, methods of execution of operations for the preparation of products for heat treatment;
- organoleptic methods for determining and signs of good quality products;
- purpose and rules for the use of technological equipment, production equipment, tools, weighing instruments, utensils and rules for their care;
- rules and regulations of labor protection, safety and fire protection; internal labor regulations.

2. Job responsibilities

the chef directly prepares dishes, including: washing and blanching products, filtering, wiping, kneading, chopping, frying, baking, mixing products, steaming, preparing soups, sauces, cold appetizers, broths and salads;
- plans the menu;
- portions, completes and decorates dishes; - studies the requirements of customers, guests and visitors to the quality of prepared dishes and service;
- instructs waiters and head waiter;
- performs work on cleaning, washing and disinfection of serviced equipment, cleaning the workplace, fixtures, tools;
- studies complaints and claims of customers, guests, visitors to the quality of food and service, keeps a statistical record of claims and complaints, prepares proposals for improving work.

3. Rights

The chef has the right:
- get acquainted with the draft decisions of the management of the enterprise related to its activities;
- submit proposals for the management to improve the work related to the performance of their duties;
- demand replacement of the supplier of products in the presence of justified claims to the quality and suitability of the products;
- demand the replacement of low-quality products and products with an expired shelf life;
- inform the immediate supervisor about the shortcomings identified in the course of the activity and make proposals for their elimination;
- require the management of the company 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;
- demand the provision of overalls in accordance with applicable standards;
- to demand the provision of normal working conditions.

4. Responsibility

The chef is responsible for:
- for the consequences of decisions taken by him that go beyond his powers established by the current legislation of the Russian Federation, the charter of the enterprise, other regulatory legal acts;
- for failure to perform (improper performance) of their official duties provided for by this instruction, within the limits determined by the current labor legislation of the Russian Federation;
- for committing an offense in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation;
- for causing material damage and damage to the business reputation of the enterprise - within the limits determined by the current labor, criminal and civil legislation of the Russian Federation.

5. Other

This job description has been developed and approved in accordance with the provisions of the Labor Code of the Russian Federation and other regulations governing labor relations in the Russian Federation.

Agreed:

Head of the legal department

……………….…………… / ……….… "…..." ………………………20 …. d./> (full name / signature)

familiar with job description