We bring to your attention typical example cook job description kindergarten, cafes, camps, restaurants, schools), sample 2019. A person with primary or secondary vocational education, special training and work experience can be appointed to this position. Do not forget, each cook's instruction is handed out against receipt.
It provides typical information about the knowledge that a chef should have. About duties, rights and responsibilities.
This material is included in the huge library of our site, which is updated daily.
1. General Provisions
1. The cook 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 __________ years.
3. The cook is hired and dismissed by the director of the organization on the recommendation of __________.
4. The cook must know:
a) special (professional) knowledge of the position:
- recipes, cooking technology, quality requirements, rules for distribution (settings), terms and conditions for storing dishes;
- types, properties and culinary purpose of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished products from cutlet mass, dough, canned food, concentrates and other products, signs and organoleptic methods for determining their good quality;
- rules, techniques and sequence of operations for their preparation for heat treatment;
- purpose, rules of use technological equipment, production equipment, tools, weighing instruments, utensils and rules for their care;
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 signaling.
5. In his work, the cook is guided by:
- the legislation of the Russian Federation,
— Charter of the organization,
- orders and orders of the director of the organization,
- this job description,
— Rules of internal labor regulations of the organization,
— __________________________________________________.
6. The cook reports directly to a higher-skilled worker, __________ and the director of the organization.
7. During the absence of the cook (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization on the proposal of __________ in the prescribed manner, who acquires the appropriate rights, duties and is responsible for the performance of the duties assigned to him.
2. Responsibilities of the cook
The duties of a chef are:
a) Special (professional) duties:
- Preparation of dishes and culinary products that require simple cooking.
- Cooking potatoes and other vegetables, cereals, legumes, pasta, eggs.
- Frying potatoes, vegetables, products from cutlet mass (vegetable, fish, meat), pancakes, fritters, pancakes.
- Baking vegetables and cereals.
- Straining, rubbing, kneading, grinding, shaping, stuffing, stuffing products.
– Preparation of sandwiches, dishes from semi-finished products, canned food and concentrates.
— Portioning (assembly), distribution of dishes of mass demand.
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 measures, 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;
- Maintenance of established technical documentation
3. Cook's rights
The chef has the right:
1. Submit proposals for management consideration:
– to improve the work related to the provisions of this responsibilities,
— on bringing to material and disciplinary responsibility employees who violated production and labor discipline.
2. Request from structural divisions and employees of the organization the information necessary for him to fulfill his official duties.
3. Get acquainted with the documents that define his rights and obligations in his position, the criteria for assessing the quality of performance of official duties.
4. Get acquainted with the draft decisions of the organization's management regarding its activities.
5. Require the management of the organization to provide assistance, including the provision of organizational and specifications and execution of the established documents necessary for the performance of official duties.
6. Other rights established by the current labor law.
4. Responsibility of the cook
The cook is responsible in the following cases:
1. For improper performance or non-performance of their official duties provided for by this job description - within the limits established by the labor legislation of the Russian Federation.
2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.
3. For causing material damage organizations - within the limits established by the current labor and civil legislation of the Russian Federation.
Job description cooks (kindergarten, cafe, camp, restaurant, school) - a sample of 2019. Responsibilities of a cook, rights of a cook, responsibility of a cook.
1. General Provisions
1.1. The cook belongs to the category of production workers.
1.2. Hired as a chef individual having primary or secondary vocational education and work experience in the specialty for at least 2 years.
1.3. The chef must know:
- rules for the primary culinary processing of raw materials and products and the requirements for the quality of semi-finished products from them;
- rules for slicing bread;
- terms and conditions of storage of peeled vegetables;
- device, rules for adjustment and operation of bread-cutting machines of different brands;
- safe working methods for manual and machine cutting of bread;
- rules for the operation of weight, measuring and cash registers.
1.4. Appointment to the position of a cook and dismissal from office are made by order CEO by the production manager.
1.5. The chef reports to the chef.
1.6. During the absence of the cook (business trip, vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner. This person acquires the appropriate rights and is responsible for the improper performance of the duties assigned to him.
2. Job responsibilities
2.1. The chef acts in the interests of the enterprise.
2.2. The chef comes to work strictly according to the schedule.
2.3. The cook must:
- to ensure the preparation of the workplace for the beginning of the working day;
- prepare the main products included in the menu and prepare meals for staff, strictly observing technological process and according to established recipes;
- observe the rules of product neighborhood and rotation of products, control the timing of the sale of products;
- to release ready-made dishes strictly according to checks;
- in advance (in the evening of the previous day) to make preparations for products from the menu and lunches for the current day;
- maintain cleanliness and order in the kitchen and at their workplace in accordance with the requirements of the SES;
- timely inform the administration about the lack of products, about malfunctions of inventory, plumbing;
- participate in planned general cleaning;
- carry out one-time instructions of the administration related to production processes;
- comply with the rules and norms of labor protection and labor safety, sanitary requirements and rules of personal hygiene, industrial and labor discipline, internal labor regulations;
- be able to use production equipment and monitor its safety;
- be extremely polite in dealing with guests and colleagues;
- in case of emergency, notify the administration in a timely manner;
- timely undergo medical examinations, take tests, in accordance with the requirements of the SES.
2.4. The cook is prohibited:
- leave workplace without the permission of the immediate supervisor;
- smoking in unauthorized places and drinking alcohol throughout the enterprise;
- in the workplace: eating, chewing gum, reading, standing with arms crossed on the chest;
use profanity or slang, contemptuous intonation, be rude, remain indifferent to the requests of visitors or employees;
- connect any heating devices, boilers or other devices without the consent of the administration.
3. Rights
The chef has the right:
3.1. Request and receive from the structural units information, reference and other materials necessary to fulfill the duties stipulated by this Job Description.
3.2. Get acquainted with the documents that define his rights and obligations in his position, the criteria for assessing the quality of performance of official duties.
3.3. Submit proposals for the management to improve the work related to the responsibilities provided for in this Instruction.
3.4. Require the management of the enterprise to ensure the organizational and technical conditions and execution of the established documents necessary for the performance of official duties.
4. Responsibility
The chef is responsible for:
4.1. For improper performance or non-performance of their official duties provided for by this Job Description, within the limits established by the current labor legislation of the Russian Federation.
4.2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.
4.3. For causing material damage to the enterprise - within the limits established by the current labor and civil legislation of the Russian Federation.
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The author explains in detail what the labor inspectorate is and what are the limits of its powers, how labor law compliance checks are carried out and how they can end, which violations can lead to a fine, and which ones will lead to the disqualification of the head of the organization. The book contains practical recommendations for employers-organizations and individual entrepreneurs, which will help to avoid the claims of labor inspectors. When preparing the book, all the latest changes in legislation were taken into account. |
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The collection includes job descriptions drawn up in accordance with qualifications contained in Qualification Handbook positions of managers, specialists and other employees, approved by the Decree of the Ministry of Labor of Russia dated August 21, 1998 No. 37, as well as in accordance with other regulations on tariff and qualification characteristics (requirements). |
is compiled depending on the size of the company in which he works, and the range of duties assigned to him: it is one thing when we are talking about a cafe worker who prepares grilled sausages, and something else - if you mean the chef of a large restaurant. How to compose correctly chef job description, we will tell in the article below.
Profession - cook
A cook is a specialist in the preparation of various dishes. At the same time, in many cases, despite the fact that there is a generally accepted recipe for dishes, the chef may well introduce his own corrections into the cooking process and approach the work creatively.
In the Russian Federation, there are many varieties of cooks:
- Chef. This is the most important of the kitchen workers. He is responsible for the state of the dishes, the availability of products, recipes and the cooking process.
- Pastry chef whose duties include preparing desserts.
- Chef-technologist responsible for the process of cooking.
- A cook-culinary whose duties include the calculation of raw materials for the finished dish, monitoring the dishes made for compliance with weight, color and other characteristics.
- Sushi chef, etc.
Despite this diversity, their responsibilities are basically the same:
- receiving products;
- maintaining common technology cooking;
- proper use of kitchen equipment;
- ensuring proper accounting and storage of products;
- achieving the end result stated in the menu.
When hiring, the employer approves the area of work of the cook and, on the basis of this, forms an employment contract and job description, which must reflect all the nuances related to a particular position. To make it easier to get an idea about this document, consider its content using an example cafe chef job description.
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Cafe chef job description
Although a cafe is usually an establishment with a free kitchen, the requirements for the work of a cook are made at the highest level. That is why the job description should reflect all the subtleties of his work until the time he arrives for the shift.
Cafe chef job description consists of several sections.
- General provisions
This part prescribes questions of subordination and requirements for an employee who gets a job as a cook. It also usually states:- which group of professions the employee belongs to in accordance with the established staffing at the enterprise;
- a list of regulatory and / or local acts of the enterprise (if any), which should guide the cook in his work.
- Responsibilities of the cook
In this section cook job description may vary depending on the specific direction in which the employee works (for example, he may be responsible only for preparing cold dishes or salads, sushi, etc.). We will focus on the duties that are characteristic of most specializations. In general, the cook:- participates in the direct preparation of dishes, which includes washing, blanching, mixing, boiling¸ frying, baking and steaming;
- responsible for menu planning;
- decorates the dish
- performs ancillary work.
Since there are not so many cooks in cafes, especially small ones, in addition to preparing dishes, they are also responsible for receiving food and ensuring their storage.
- Responsibility of the cook
This section contains information about what exactly the chef is responsible for. In particular, we are talking about the quality of dishes and the yield rate, as well as compliance with safety standards and the sequence of preparation. - Cook's rights
This part of the instruction lists the specific rights of the employee within his competence. The basic rights of a cook include:- interaction with other services and divisions of the enterprise;
- making decisions in the event of emergency situations within the framework of their activities;
- participation in the inventory.
However, the list of rights, depending on the scope of responsibility, can be expanded. Moreover, the head of the organization has the right to include in the text chef job description any points that in his opinion are worthy of attention. In particular, we can talk about the order of delivery of shifts, appearance employee, etc. Sample standard chef job description you can find on our website.
Features of the job description of a restaurant chef
Restaurant chef job description differs in that such a cook has much fewer responsibilities, since in the staff of the enterprise, in addition to the cooks responsible for preparing specific dishes, as a rule, there is also a chef who organizes the entire work process.
That is why the main duties of a restaurant chef include:
- preparation of the workplace before the start of cooking and keeping it clean;
- compliance of the cooking process with generally accepted or established by the chef requirements;
- compiling a list of necessary products;
- organization of storage of issued products;
- cooking according to the recipe set by the chef.
In addition, if a restaurant issues a special uniform for staff, it must be kept neat and fresh and clean.
In conclusion, it remains to be said that cook job description is compiled by an employee of the personnel department of the institution and approved by the immediate supervisor of the employee (for example, the head of the department or chef) and the head of the organization. The employee is introduced to the job responsibilities immediately at the time of signing the employment contract. All changes that are made to the instructions subsequently, the chef must be notified in advance. It is unacceptable to do this without his knowledge, because if for some reason the employee has not studied the document, then he is not responsible for the improper performance of the duties specified in it.
Division: Production
Position: Chef
Job description of a cook
I. General provisions
1. The cook belongs to the category of employees of the production unit, is accepted and dismissed by the general director on the basis of orders, an employment contract.
2. The main tasks of the cook is the preparation of dishes and culinary products that require culinary processing of a certain complexity.
3. The cook is directly subordinate to the shift supervisor.
4. In his work, the cook is guided by:
Normative acts of the Russian Federation;
Collective agreement _______.
Orders (instructions) of the management;
Regulatory and technological maps of cooking;
This job description.
5. Persons with special professional education and work experience of at least 3 years in catering establishments are appointed to the position of a cook.
6. The cook takes part in solving issues related to:
With the development of production activities;
With the use and operation of thermal and refrigeration equipment;
With safety and labor protection.
II. Functions of a cook
Labor functions of the cook.
The following functions are assigned to the production chef:
1. Preparation of dishes and culinary products to be cooked.
2. Portioning and registration of custom-made and signature dishes.
3. Compliance with the norms of laying products and the output of dishes in accordance with regulatory and technological maps.
III. Job Responsibilities of a Cook.
The production chef must:
1. Perform work on the continuous production of dishes and culinary products.
2. Perform auxiliary work in the manufacture of dishes and culinary products.
3. To make cooking, baking, frying, wiping, filtering, grinding, kneading, stuffing, molding products.
4. Prepare dishes from vegetables, fish and seafood, meat, meat products, poultry, boiled, stewed, fried and baked rabbit, sauces, various sautés, hot and cold drinks.
5. When accepting a shift, monitor the compliance of the received products and semi-finished products with freshness, menu, condition, standards of taste, consistency, cut shape, cleanliness of containers.
Clean up your workspace after each operation.
7. When handing over a shift, indicate the availability of the workpiece, make an application for the receipt of products, and clean the workplace.
IV. Cook's rights.
The chef has the right:
1. Request from relevant services necessary documentation For production process.
2. Take part in the inventory, removal of residues, checking the technical and operational condition of equipment and inventory.
3. Submit proposals for consideration by the management on improving the production process, expanding the range of dishes, and improving the quality of cooked food.
4. Make decisions on operational issues within your position.
V. Responsibility of the cook.
The chef is responsible for:
1. The quality of prepared dishes, compliance with food output standards.
2. Sequence of preparation.
3. Compliance of the prepared dish with the standards of taste and design.
4. Compliance with sanitary and hygienic standards, safety precautions.
5. Safety of equipment and inventory, documentation, products.
6. Untimely and dishonest performance of official duties.
Head of Human Resources: Full name.
Job description of a catering chef
- General provisions
1.1 This job description defines functional responsibilities, rights and responsibility of the catering chef.
1.2 The cook of the catering department belongs to the category of specialists.
1.3 The cook of the catering unit is appointed to the position and dismissed in accordance with the procedure established by the current labor legislation by order of the director of the enterprise on the recommendation of the chef.
1.4 Relationships by position:
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1.4.1 |
direct submission |
chef |
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1.4.2. |
Additional submission |
− |
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1.4.3 |
Gives orders |
Ancillary workers |
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1.4.4 |
The employee replaces |
person appointed by the director of the enterprise |
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1.4.5 |
The employee replaces |
− |
- Qualificationscatering chefs:
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2.1. |
Education |
Secondary vocational |
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2.2 |
experience |
No work experience requirements |
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2.3 |
knowledge |
nutritional standards, quality requirements for dishes and culinary products, consumption rates for raw materials and semi-finished products, calculation of dishes, requirements of GOSTs and technical specifications for products, rules for storing raw materials, semi-finished products, finished products, modern views technological equipment and principles of its operation, requirements for production premises, equipment, inventory, utensils, etc., progressive methods of organizing production, rules on labor protection, safety, industrial sanitation and hygiene |
|
2.4 |
skills |
− |
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2.5 |
Additional requirements |
− |
- Documents regulating activitiescatering chefs
3.1 External documents:
Legislative and regulations regarding the work being done.
3.2 Internal documents:
Charter of the enterprise, Orders and orders of the director of the enterprise (chef); Regulations on the catering unit, Job description of the cook of the catering unit, Internal labor regulations.
- Job Responsibilities of a Food Chef
4.1. Receives products according to the grocery list as they are needed by weight and bill from the chef
in the presence nurse in dietetics. Puts products in the boiler, preventing the storage of products in production.
4.2. Checks the condition of dishes and tools before starting work.
4.3. Ensures timely bookmarking of products and precise adherence to layouts.
4.4. Provides high-quality preparation of dishes and their required quantity.
4.5. Produces distribution of food to hospital departments according to the extract.
4.6. Ensures the sanitary condition of his workplace.
4.7. Strictly observes the rules of labor protection and safety when working with equipment.
4.8. Performs primary processing of products (cleaning fish, sorting cereals, cooking compote, etc.) on the eve of cooking.
4.9. Passes regularly medical checkup according to existing rules.
4.10. Systematically improves professional qualifications.
- The rights of a catering chef
The catering chef has the right to:
5.1. Make proposals to the management of the catering unit on improving the work of the catering unit, as well as on improving the organization and working conditions.
5.2. Receive the information he needs to carry out his duties.
5.3. Participate in meetings held at the catering department, at which issues related to its competence are considered.
- Responsibility of the cook
catering chef is responsible:
6.1. For improper performance or non-performance of their official duties provided for by this job description - within the limits determined by the current labor legislation of Ukraine.
6.2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of Ukraine.
6.3. For causing material damage - within the limits determined by the current labor and civil legislation of Ukraine.
- Working conditions of a catering chef
The mode of operation of the catering unit cook is determined in accordance with the Internal Labor Regulations established in the enterprise.
- Terms of payment
The terms of remuneration of the cook of the catering unit are determined in accordance with the Regulations on remuneration of personnel.
9 Final provisions
9.1 This Job Description is made in two copies, one of which is kept by the Company, the other by the employee.
9.2 Tasks, Responsibilities, Rights and Responsibilities can be specified in accordance with the change in the Structure, Tasks and Functions structural unit and workplace.
9.3 Changes and additions to this Job Description are made by order of the General Director of the enterprise.
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Head of structural unit |
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(signature) |
(surname, initials) |
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AGREED: |
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Head of the legal department |
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(signature) |
(surname, initials) |
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00.00.0000 |
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Familiarized with the instructions: |
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(signature) |
(surname, initials) |
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00.00.00 |
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