Job description of the assistant chef. Job description of the chef: duties, requirements and rights. Calculation of dishes and culinary products, current prices for them; standards and specifications for food products, raw materials and semi-finished products
Job description the chef is needed to specify the provisions employment contract concluded with him. Although the current legislation does not contain requirements for companies to draw up it, practice shows that this instruction, by revealing the provisions of an employment contract, plays a beneficial role in working relations. Having legal significance, this document imposes serious requirements on its completion and execution.
chef job description template
1. General Provisions
- During the absence of the chef (business trip, vacation, treatment), his functions are transferred to the chef appointed by the restaurant manager.
- The chef is hired and fired by order of the restaurant manager.
- A person who applies for the position of a chef must meet all of the following qualification requirements:
- secondary special specialized education;
- specialized advanced training courses;
- Two years of experience in food preparation;
- valid medical book;
- successfully completed medical examination.
- The chef must have knowledge in the following areas:
- specialized legislation affecting the functioning of enterprises Catering;
- the basics of maintaining the relevant document flow;
- rules for the operation of specialized equipment installed in the kitchen;
- methods of preparing dishes and drinks presented in the restaurant menu;
- menu development principles, including dietary and thematic directions;
- norms for preparing dishes and culinary products for festive events;
- safety standards for food ingredients, their expiration dates, rules for use;
- rules of compatibility and incompatibility of various dishes, drinks and seasonings;
- consumption standards for products and other components consumed in the preparation of various dishes;
- principles of managing employees in small groups;
- rules for controlling the cooking process by subordinates;
- norms for supplying the kitchen with the necessary products, seasonings, ingredients;
- up-to-date experience in cooking from industry leaders;
- regulations labor discipline, fire safety;
- standards in the sanitary and hygienic sphere related to food preparation.
- The chef is guided by:
- current articles of legislation;
- documentation legal entity who owns a restaurant;
- the provisions of this manual.
2. Responsibilities
The chef performs the following set of duties:
- Management of the restaurant kitchen, aimed at preparing a variety of high-quality and sought-after dishes.
- Managing the selection of employees for the restaurant kitchen.
- Security effective work teams of subordinate cooks and workers employed in the kitchen.
- Tracking the required level of stocks of products, seasonings, other required ingredients and filing requests for their necessary replenishment.
- Supervision of the proper operation of kitchen equipment.
- Quality control of products, seasonings, other ingredients purchased for the needs of the kitchen.
- Quality control of prepared meals.
- Implementation of improvement procedures labor activity within the scope of their competence.
- Monitoring compliance with sanitary and hygienic standards in the kitchen.
- Management of the process of compiling the menu of the restaurant, taking into account the requirements of its manager.
- Ensuring the preparation of the necessary dishes for solemn and festive events.
- Consideration of the wishes of the manager and clients regarding the inclusion of additional dishes in the menu.
- Training of cooks, both subordinate and sent from other establishments, in cooking techniques.
- Evaluation of the quality of work of subordinates.
- Liaising with the restaurant manager and others on matters related to food preparation.
3. Responsibility
The chef may be held liable for the following violations:
- For damage caused to the restaurant through his fault - within the limits given in the relevant sections of the current legislation.
- For failure to fulfill assigned official duties - in accordance with sections of labor legislation.
- For violations of existing rules, norms and sections of the legislation - in accordance with the articles of criminal, administrative, labor legislation.
4. Rights
The following rights are granted to the chef by the employer:
- Make suggestions to improve the components of the restaurant and its cuisine.
- Get to know the projects internal documents affecting the scope of its activities.
- Participate in meetings of managers and owners of the restaurant, where questions are raised that affect the functioning of the kitchen.
- Dispose of entrusted funds within the assigned competence.
- Inform restaurant management of the need for staffing decisions related to kitchen staff.
- Sign the relevant documents within the established official responsibility.
- Require the restaurant manager to temporarily suspend the work of the kitchen if serious problematic moments are noticed in its activities.
- Require the management and employees of the restaurant to provide access to the information necessary for the work.
- Require the management of the restaurant to create the conditions that are necessary for the full functioning of the kitchen.
5. Working conditions
- The chef can be sent at his request in accordance with the provisions of the internal documentation for advanced training courses.
- The employer provides the chef with branded clothing necessary for his work.
- The chef can be assigned to work on weekends and holidays, for service special events while receiving additional payments, in accordance with the provisions of labor legislation.
- The chef can be sent at his request and at the expense of the employer on a special business trip to get acquainted with the cooking activities in other restaurants.
FILES
Things to remember when writing instructions
The current legislation does not prescribe the format of the job description. Therefore, employers use standard forms of instructions, many of which were written using appropriate professional standards. Typical paragraphs of these instructions:
- General provisions.
- Official functions.
- Rights.
- A responsibility.
To these basic sections, several more can be added that describe some specific labor parameters. The following additional sections are the most popular:
- Working conditions.
- Qualification requirements.
- Criteria for evaluating the results of work.
- Relationships with colleagues and managers.
Additional sections are in demand by large international companies as well as specialized companies.
Attention! The professional standard 33.011, approved by the Ministry of Labor in 2015, can be used to compile the chef's instructions.
Key points
In this introductory part, the formulation of the general parameters of the employee's activity is given. The order of subordination, the procedure for his temporary replacement, who makes decisions on his dismissal - all this is described here. The requirements for the qualifications of an employee and his skills are of the most individual nature. They must ensure the implementation labor functions described in the next section.
Attention! The job description can be drawn up either for a specific employee, where his individual characteristics, or in a standard form suitable for any employee in a particular position.
Responsibilities
This part can vary quite a lot from employer to employer. With regard to the chef, his standard functions of preparing dishes and ensuring the operation of the kitchen can be supplemented by some more. For example, many restaurants require his presence at ceremonial offsite events.
A responsibility
This section contains a list of possible violations and penalties. Usually this list is given in a concise form, with a minimum of specifics. After all, the responsibility of an employee can only be determined in the course of special labor and legal proceedings.
Rights
In addition to listing the standard rights that are the same for most specialists, additional rights can be added to the section if they comply with the employer's labor policy. The rights described here should correspond to the limits of the specialist's competence.
Working conditions
This additional section prescribes certain benefits provided to especially important employees. Such benefits usually include payment by the employer for communications, transportation, vocational training, etc.
The chef is a key employee of any catering establishment. Therefore, the parameters of the employment contract, as well as the corresponding job description, must ensure the quality of the work of this specialist. For this purpose, when writing a document, consulting with specialists is widely used: chefs, HR manager, restaurant manager. Only after taking into account their adjustments, the instruction can be sent for approval to the director of the legal entity that owns the restaurant. The specialist himself puts his signature at the final stage in the process of hiring, agreeing with the provisions of the instruction.
"____" ____________ 20__
1.1. This job description defines functional responsibilities, rights and responsibility of the chef [Name of the organization in the genitive case] (hereinafter referred to as the Company).
1.2. The chef is appointed to the position and dismissed from the position in the established current labor law by order of the head of the Company.
1.3. The Chef reports directly to [name of position of immediate supervisor in the dative case] of the Company.
1.4. The chef belongs to the category of managers and is subordinate to [name of the position of subordinates in the dative case].
1.5. A person with a higher education is appointed to the position of chef. professional education and work experience in the specialty for at least 3 years, or secondary vocational education and work experience in the specialty for at least 5 years.
1.6. The chef is responsible for:
- effective performance of the work entrusted to him;
- compliance with the requirements of performance, labor discipline;
- the safety of the documents (information) that are in his custody (become known to him), containing (constituting) the trade secret of the organization.
1.7. The chef must know:
- resolutions, orders, orders, other guidelines and regulations higher authorities concerning the organization of public catering;
- organization and technology of production;
- assortment and quality requirements for dishes and culinary products;
- basics of rational and dietary nutrition;
- the order of the menu;
- accounting rules and norms for issuing products;
- consumption rates of raw materials and semi-finished products;
- calculation of dishes and culinary products, current prices for them;
- standards and specifications on the foodstuffs, raw materials and semi-finished products;
- rules and terms of storage of finished products, raw materials and semi-finished products;
- kinds technological equipment, work principles, specifications and the conditions of its operation;
- catering economics;
- organization of remuneration and labor incentives;
- basics of labor organization;
- fundamentals of labor legislation;
- internal labor regulations;
- labor protection rules and regulations.
1.8. The chef in his work is guided by:
- local acts and organizational and administrative documents of the Company;
- internal labor regulations;
- rules of labor protection and safety, ensuring industrial sanitation and fire protection;
- instructions, orders, decisions and instructions of the immediate supervisor;
- this job description.
1.9. During the temporary absence of the chef, his duties are assigned to [name of the deputy position].
2. Functional responsibilities
The chef performs the following labor functions:
2.1. Manages the production and economic activities of the division.
2.2. Directs activities labor collective to ensure the rhythmic release of products own production the required range and quality in accordance with the production task.
2.3. Works to improve the organization production process, implementation progressive technology, efficient use technology, improving the professional skills of employees in order to improve the quality of products.
2.4. Draws up applications for the necessary food products, semi-finished products and raw materials, ensures their timely purchase and receipt from bases and warehouses, controls the assortment, quantity and timing of their receipt and sale.
2.5. Based on the study of consumer demand, it composes a menu and provides a variety of assortment of dishes and culinary products.
2.6. Carries out constant control over the technology of cooking, the norms of laying raw materials and compliance with employees sanitary requirements and rules of personal hygiene.
2.7. Carries out the placement of cooks and other production workers, draws up schedules for their work.
2.8. Carries out grading of prepared food.
2.9. Organizes accounting, preparation and timely submission of reports on production activities, the introduction of advanced techniques and methods of work.
2.10. Supervises the correct operation of equipment and other fixed assets.
2.11. Conducts briefings on cooking technology and other production issues.
2.12. Monitors compliance by employees with the rules and norms of labor protection, sanitary requirements and rules of personal hygiene, industrial and labor discipline, internal labor regulations.
2.13. Makes proposals on the promotion of distinguished employees or the imposition of penalties on violators of production and labor discipline.
2.14. Carries out work to improve the skills of employees.
In case of official necessity, the chef may be involved in the performance of his duties overtime, in the manner prescribed by the provisions of the federal labor law.
The chef has the right:
3.1. To give instructions to subordinate employees and services, tasks on a range of issues included in his functional duties.
3.2. To control the fulfillment of production tasks, the timely execution of individual orders and tasks by subordinate services.
3.3. Request and receive necessary materials and documents related to the activities of the chef, his subordinate services and divisions.
3.4. Interact with other enterprises, organizations and institutions on production and other issues related to the competence of the chef.
4. Responsibility and performance evaluation
4.1. The chef bears administrative, disciplinary and material (and in some cases, provided for by the legislation of the Russian Federation - and criminal) responsibility for:
4.1.1. Non-fulfillment or improper fulfillment of official instructions of the immediate supervisor.
4.1.2. Failure to perform or improper performance of their labor functions and assigned tasks.
4.1.3. Unlawful use of the granted official powers, as well as their use for personal purposes.
4.1.4. Inaccurate information about the status of the work entrusted to him.
4.1.5. Failure to take measures to suppress the identified violations of safety regulations, fire and other rules that pose a threat to the activities of the enterprise and its employees.
4.1.6. Failure to enforce labor discipline.
4.2. The evaluation of the work of the chef is carried out:
4.2.1. The immediate supervisor - regularly, in the course of the daily implementation by the employee of his labor functions.
4.2.2. Certification Commission enterprises - periodically, but at least once every two years based on the documented results of work for the evaluation period.
4.3. The main criterion for evaluating the work of the chef is the quality, completeness and timeliness of his performance of the tasks provided for by this instruction.
5.1. The chef's work schedule is determined in accordance with the internal labor regulations established by the Company.
5.2. In connection with the production need, the chef is obliged to go on business trips (including local ones).
5.3. In connection with the production need, the chef may be provided with official vehicles to carry out his labor functions.
6.1. To ensure his activities, the chef is granted the right to sign organizational and administrative documents on issues that are part of his functional duties.
1.5.16. Economics of public catering;
1.5.17. Organization of payment and stimulation of labor;
1.5.18. Fundamentals of labor organization;
1.5.19. labor legislation;
1.5.20. Rules and norms of labor protection, safety measures, industrial sanitation and fire protection.
1.6. In his work, the chef is guided by:
1.6.2. This job description.
1.7. During the time of the chef, his duties are performed by the deputy.
2.1. Manage the production and economic activities of the department.
2.2. To direct the activities of the labor collective to ensure the rhythmic release of products of own production of the required assortment and quality in accordance with the production task.
2.3. Draw up applications for the necessary food products, semi-finished products and raw materials, control the assortment, quantity and timing of their receipt and sale.
2.4. To carry out constant monitoring of the technology of cooking, the norms for laying raw materials and the observance by employees of sanitary requirements and personal hygiene rules.
2.5. Arrangement of cooks and other production workers.
2.6. Carry out grading of prepared food.
2.7. Organize accounting, compilation and timely reporting on production activities, the introduction of advanced techniques and methods of work.
2.8. Supervise the correct operation of equipment and other fixed assets.
2.9. Conduct briefings on cooking technology and other production issues.
2.10. Monitor compliance by employees with the rules and norms of labor protection, sanitary requirements and personal hygiene rules, industrial and labor discipline, internal labor regulations.
2.11. Make proposals to reward distinguished employees or impose penalties on violators of production and labor discipline.
2.12. Carry out work to improve the skills of employees.
The chef has the right:
3.1. Require management to create necessary conditions to perform official duties.
3.2. Within its competence, report to the immediate supervisor about all the shortcomings identified in the course of activities and make proposals for their elimination, as well as make proposals for improving the work of the enterprise.
3.3. Get acquainted with the draft decisions of the organization's management regarding its activities.
3.4. Request in person or on behalf CEO managers and specialists of the enterprise have information and documents necessary for the performance of official duties.
3.5. Involve specialists from other departments in solving tasks assigned to him.
The chef is responsible within the limits specified current legislation Russian Federation, per:
4.1. For violation of the Internal Labor Regulations
4.2. Improper provision of the performance of their functional duties
4.3. Failure to comply with orders, orders and instructions of the director of the enterprise
4.4. Failure to comply with job requirements.
4.5. Appearance at the workplace without uniform and in poor condition.
4.6. Violation of the mode of operation.
4.7. Safety of the entrusted material values.
4.8. Failure to comply with workplace safety regulations.
4.9. Not the safety of goods, utensils, inventory and equipment.
4.10. Not ensuring the sanitary condition of your workplace.
The mode of operation of the Administrator is determined in accordance with the Internal Labor Regulations established at the enterprise.
The Director is familiar with the job description:
Job Descriptions
Category Instructions:
Alphabetical Instructions:
Chef
- Job description of a chef (doc, 48 Kb., rating: 7121)
You can download job description chef is free. Job Responsibilities chef
_____________________________ (Surname, initials)
(name of organization, its ________________________________
organizational - legal form) (director; other person authorized
approve job description)
1.1. This job description establishes the rights, responsibilities and duties of the production manager (chef) _____________________ (hereinafter referred to as the "enterprise"). Institution name
1.2. A person with higher professional education and work experience in the specialty for at least 3 years or secondary vocational education and work experience in the specialty for at least 5 years is accepted for the position of production manager (chef).
1.3. The production manager (chef) is hired and dismissed by order of the director of the public catering enterprise on the proposal of ___________.
1.4. The production manager (chef) must know:
Accounting rules and norms for the issuance of products;
Rates of consumption of raw materials and semi-finished products;
Organization of payment and stimulation of labor;
Fundamentals of labor organization;
Internal labor regulations;
Rules and norms of labor protection, safety measures, industrial sanitation and fire protection;
Calculation of dishes and culinary products and their prices;
Decrees, orders, orders, other governing and regulatory documents of higher and other bodies relating to the operation of public catering enterprises;
Organization and technology of production;
Assortment and requirements for the quality of dishes and culinary products;
Fundamentals of rational and dietary nutrition;
The order of the menu;
Standards and specifications for products, raw materials and semi-finished products;
Rules and terms of storage of products, raw materials and semi-finished products;
2.4. Draw up applications for the necessary food products, semi-finished products and raw materials, ensure their timely receipt from the warehouse, control the timing, assortment, quantity and quality of their receipt and sale.
2.5. Organize accounting, compilation and timely reporting on production activities, the introduction of advanced techniques and methods of work.
2.6. Control the correct operation of equipment and other fixed assets.
2.7. Provide instruction on cooking technology and other production issues.
2.8. Monitor compliance by employees with the rules and norms of labor protection and safety, sanitary requirements and personal hygiene rules, industrial and labor discipline, internal labor regulations.
2.9. Carry out work to improve the skills of employees.
2.10. Based on the study of consumer demand, provide a variety of assortment of dishes and culinary products, draw up a menu.
2.11. To exercise constant control over the technology of cooking, the norms for laying raw materials and the observance by workers of sanitary requirements and personal hygiene rules.
2.12. To carry out the placement of cooks and other production workers.
2.13. Make a schedule for the cooks to go to work.
2.14. Carry out grading of finished food.
The production manager (chef) has the right to:
3.1. Get acquainted with the draft decisions of the management of a public catering enterprise related to its activities.
3.2. Make proposals for improving the work related to the provisions of this responsibilities.
3.3. Within its competence, report all identified violations in the course of its activities to the director of a public catering enterprise; to another official.
3.4. Engage specialists structural divisions enterprises to solve the tasks assigned to it (only if it is provided for by the regulations on structural divisions, if not, then only with the permission of the director of the enterprise).
3.5. Sign and approve documents only within the scope of their competence.
3.6. Submit for consideration by the head of the enterprise submissions on the appointment, transfer and dismissal of employees of the enterprise; proposals to encourage distinguished employees, to impose penalties on violators of production and labor discipline.
3.7. Require from the head of the enterprise assistance in the performance of their duties and the exercise of rights.
The production manager (chef) is responsible for:
4.1. Non-fulfillment (improper fulfillment) of their official duties provided for by this job description within the framework determined by the labor legislation of the Russian Federation.
4.2. Offenses committed in the process of carrying out their activities within the framework of the administrative, criminal and civil legislation of the Russian Federation.
4.3. Causing material harm within certain labor, criminal and civil legislation of the Russian Federation.
Head of the structural unit: _____________ __________________
(signature) (surname, initials)
Acquainted with the instructions
one copy received: _____________ __________________
Chef Job Description fixes and specifies the provisions of the employment contract concluded with the employee when hiring. What structure the job description of this specialist can have and what information it contains will be discussed later in the article.
Differences in the rights and duties of a chef and a regular chef
Catering organizations have their own hierarchy: cooks are responsible for cooking, and their chef is in charge. At the same time, the duties of an ordinary cook include only cooking, and the chef is also an administrator. No one else knows better what products to buy, how many people are required in the kitchen and how to distribute responsibilities between them.
This state of affairs is reflected in the content of their job descriptions. The chef has much more rights, as well as responsibilities, than the chefs who are subordinate to him. What exactly the chef does in the kitchen is defined differently in each restaurant.
In those restaurants where he is also the owner, the chef makes almost all decisions, being responsible at once for the entire work of the establishment, delving into all issues and controlling the work of all his employees. Where he is just an employee, the scope of his rights may be limited. However, even in this case, one should not forget that the chef is still creative profession, so the employer should not limit the specialist in matters of cooking, menu selection and selection of suppliers.
Approximate job description structure
Chef Job Description may include several sections in which the rights and obligations of the employee are fixed, given a brief description of relationships with the manager and subordinates, as well as prescribe qualification requirements presented to the candidate for the position. In this case, the structure of the job description can be as follows:
How to combine the provisions of regulations and the requirements of the employer in the job description
Such a position as a chef, in a single qualification handbook there are no positions, there is only a description of the positions of cooks of various categories. Thus, if necessary, individual job responsibilities can be taken from there, if this corresponds to what the chef actually does at his workplace.
The employer (if the chef has one) decides what rights to give the employee. However, it is important to remember that the scope of rights should allow the chef to perform all his duties without limiting his actions. The same applies to the qualification requirements of an employee: the issue of restrictions on the level of education and work experience that a candidate must have is decided solely by the employer, but they must also correspond to the duties assigned to the employee.
The cases of responsibility and the rules for imposing punishment are clearly spelled out in the legislation, therefore they are not duplicated in the job description. It simply stipulates once again that a violation can lead to negative consequences in the form of various sanctions.
In conclusion, it remains to say that the position of a chef combines a creative approach to work and the application of organizational skills - and his job description should take this into account. The rights conferred on the chef should not restrict his work in the preparation of food, but should allow him to carry out administrative activities. It makes sense to prescribe the job responsibilities in as much detail as possible, so that subsequently there will be no disputes about the delimitation of labor functions with other employees of the organization.
JOB DESCRIPTION
chef
1. General Provisions
1.1. This job description defines the functional, job duties, rights and responsibilities of the chef of the subdivision "Subordinate technologies" (hereinafter - the Chef) FGBOU DPO " State Institute new forms of education” (hereinafter referred to as the Institution).
1.2. A person who meets the following education and training requirements is appointed to the position of chef:
with practical experience:
Special conditions Chef license:
1.3. The chef must know:
1.4. The chef must be able to:
1.5. The chef is appointed to the position and dismissed by order and. about. Rector of the Institution in accordance with the current legislation of the Russian Federation.
1.6. The chef submits and. about. to the rector of the Institution and the head of the subdivision "Subordinate technologies"
2. Labor functions
3. Job responsibilities
4. Rights
The chef has the right:
4.1. Request and receive the necessary information, as well as materials and documents related to the activities of the chef.
4.2. Improve qualifications, undergo retraining (retraining).
4.3. Enter into relationships with departments of third-party institutions and organizations to resolve issues within the competence of the chef.
4.4. Participate in the discussion of issues that are part of his functional duties.
4.5. Make suggestions and comments on the improvement of activities in the assigned area of work.
4.6. Apply to the relevant local authorities or to the court to resolve disputes arising in the performance of functional duties.
4.7. Use information materials and legal documents necessary for the performance of their duties.
4.8. Pass certification in the prescribed manner.
5. Responsibility
The chef is responsible for:
5.1. Failure to perform (improper performance) of their functional duties.
5.2. Failure to comply with orders and instructions. about. rector of the institution.
5.3. Inaccurate information about the status of the execution of assigned tasks and instructions, violation of the deadlines for their execution.
5.4. Violation of the internal labor regulations, fire safety and safety regulations established in the Establishment.
5.5. Causing material damage within the limits established by the current legislation of the Russian Federation.
5.6. Disclosure of information that became known in connection with the performance of official duties.
For the above violations, the chef can be held in accordance with applicable law, depending on the severity of the offense, to disciplinary, material, administrative, civil and criminal liability.
This job description has been developed in accordance with the provisions (requirements) Labor Code of the Russian Federation dated December 30, 2001 No. 197 FZ (Labor Code of the Russian Federation) (with amendments and additions), professional standard"Cook" approved by order of the Ministry of Labor and social protection of the Russian Federation dated September 8, 2015 No. 610n and other regulatory legal acts regulating labor relations.
Chef Job Description
1. GENERAL PROVISIONS
1.1. The chef belongs to the category of leaders.
1.2. In the performance of his duties, he reports directly to the General Director.
1.3. Appointment to the position and dismissal from it is carried out by order of the General Director.
1.4. A person who has a higher professional education and work experience in the specialty for at least 3 years or a secondary vocational education and work experience in the specialty for at least 5 years is appointed to the position of chef.
1.5. The chef must know:
1.5.1. Decrees, orders, orders, other governing and regulatory documents of higher authorities regarding the organization of public catering;
1.5.2. Organization and technology of preparation of all types of dishes and culinary products;
1.5.3. Assortment and requirements for the quality of dishes and culinary products;
1.5.4. Rules for compiling a festive and banquet menu;
1.5.5. Fundamentals of rational and dietary nutrition;
1.5.6. Features of cooking national dishes;
1.5.7. The order of the menu;
1.5.8. Rules for portioning, design and serving dishes;
1.5.9. Accounting rules and norms for the issuance of products;
1.5.10. Rates of consumption of raw materials and semi-finished products;
1.5.11. Calculation of dishes and culinary products, current prices for them;
1.5.12. Standards and specifications for food products, raw materials and semi-finished products;
1.5.13. Rules and terms of storage of finished products, raw materials and semi-finished products;
1.5.14. Types of technological equipment, principles of operation, technical characteristics and conditions of its operation;
1.5.15. Current internal regulations;
1.5.16. Economics of public catering;
1.5.17. Organization of payment and stimulation of labor;
1.5.18. Fundamentals of labor organization;
1.5.19. labor legislation;
1.5.20. Rules and norms of labor protection, safety measures, industrial sanitation and fire protection.
1.6. In his work, the chef is guided by:
1.6.1. Charter;
1.6.2. This job description.
1.7. During the time of the chef, his duties are performed by the deputy.
2. JOB RESPONSIBILITIES
The chef must:
2.1. Manage the production and economic activities of the department.
2.2. To direct the activities of the labor collective to ensure the rhythmic release of products of own production of the required assortment and quality in accordance with the production task.
2.3. Draw up applications for the necessary food products, semi-finished products and raw materials, control the assortment, quantity and timing of their receipt and sale.
2.4. To carry out constant monitoring of the technology of cooking, the norms for laying raw materials and the observance by employees of sanitary requirements and personal hygiene rules.
2.5. Arrangement of cooks and other production workers.
2.6. Carry out grading of prepared food.
2.7. Organize accounting, compilation and timely reporting on production activities, the introduction of advanced techniques and methods of work.
2.8. Supervise the correct operation of equipment and other fixed assets.
2.9. Conduct briefings on cooking technology and other production issues.
2.10. Monitor compliance by employees with the rules and norms of labor protection, sanitary requirements and personal hygiene rules, industrial and labor discipline, internal labor regulations.
2.11. Make proposals to reward distinguished employees or impose penalties on violators of production and labor discipline.
2.12. Carry out work to improve the skills of employees.
3. RIGHTS
The chef has the right:
3.1. Require management to create the necessary conditions for the performance of official duties.
3.2. Within its competence, report to the immediate supervisor about all the shortcomings identified in the course of activities and make proposals for their elimination, as well as make proposals for improving the work of the enterprise.
3.3. Get acquainted with the draft decisions of the organization's management regarding its activities.
3.4. Request personally or on behalf of the General Director from the managers and specialists of the enterprise information and documents necessary for the performance of official duties.
3.5. Involve specialists from other departments in solving tasks assigned to him.
4. RESPONSIBILITY
The chef is responsible, within the limits determined by the current legislation of the Russian Federation, for:
4.1. For violation of the Internal Labor Regulations
4.2. Improper provision of the performance of their functional duties
4.3. Failure to comply with orders, orders and instructions of the director of the enterprise
4.4. Failure to comply with job requirements.
4.5. Appearance at the workplace without uniform and in poor condition.
4.6. Violation of the mode of operation.
4.7. Safety of the entrusted material values.
4.8. Failure to comply with workplace safety regulations.
4.9. Not the safety of goods, utensils, inventory and equipment.
4.10. Not ensuring the sanitary condition of your workplace.
5. WORKING CONDITIONS
The mode of operation of the Administrator is determined in accordance with the Internal Labor Regulations established at the enterprise.
The Director is familiar with the job description:
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
“_____” ____________________ 20__.
We bring to your attention a typical example of a job description for a production manager (chef), sample 2019/2020. On the this position A person who has a higher professional education and at least 3 years of work experience in the specialty or a secondary vocational education and at least 5 years of work experience in the specialty can be appointed. Do not forget that each instruction of the production manager (chef) is issued on hand against receipt.
It provides typical information about the knowledge that a production manager (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 production manager (chef) belongs to the category of managers.
2. A person with a higher professional education and work experience in the specialty of at least 3 years or a secondary vocational education and work experience in the specialty of at least 5 years is accepted for the position of production manager (chef).
3. The production manager (chef) is hired and dismissed by the director of the organization.
4. The production manager (chef) must know:
- resolutions, orders, orders, other governing and regulatory documents of higher authorities regarding the organization of public catering;
- organization and technology of production;
- assortment and quality requirements for dishes and culinary products;
- the basics of rational and dietary nutrition;
- the order of the menu; accounting rules and norms for issuing products;
- consumption rates of raw materials and semi-finished products;
- calculation of dishes and culinary products, current prices for them;
— standards and 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, principles of operation, technical characteristics and conditions of its operation;
- current internal regulations;
- economics of public catering;
— organization of remuneration and labor incentives;
— basics of labor organization;
— labor legislation;
- internal labor regulations;
— rules and norms of labor protection, safety measures, industrial sanitation and fire protection.
5. In his activities, the production manager (chef) is guided by:
- the legislation of the Russian Federation,
— Charter of the organization,
- orders and directives organization director,
- this job description,
- The internal labor regulations of the organization.
6. Production manager (chef) reports directly to the director of the organization, _________ (specify position)
7. During the absence of the production manager (chef) (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization in the prescribed manner, who acquires the appropriate rights, duties and is responsible for the performance of the duties assigned to him.
2. Job responsibilities of the production manager (chef)
Production manager (chef):
1. Manages the production and economic activities of the unit.
2. Directs the activity of the labor collective to ensure the rhythmic release of products of its own production of the required range and quality in accordance with the production task.
3. Carries out work to improve the organization of the production process, the introduction of advanced technology, the effective use of technology, the improvement of the professional skills of employees in order to improve the quality of products.
4. Draws up applications for the necessary food products, semi-finished products and raw materials, ensures their timely purchase and receipt from bases and warehouses, controls the assortment, quantity and timing of their receipt and sale.
5. Based on the study of consumer demand, composes a menu and provides a variety of dishes and culinary products. Carries out constant control over the technology of cooking, the norms for laying raw materials and the observance by employees of sanitary requirements and personal hygiene rules.
6. Carries out the placement of cooks and other production workers, draws up schedules for their exit to work.
7. Conducts grading of prepared food.
8. Organizes accounting, compilation and timely reporting on production activities, the introduction of advanced techniques and methods of work.
9. Controls the correct operation of equipment and other fixed assets.
10. Conducts briefings on cooking technology and other production issues.
11. Monitors compliance by employees with the rules and norms of labor protection, sanitary requirements and personal hygiene rules, industrial and labor discipline, internal labor regulations.
12. Makes proposals on rewarding distinguished employees or imposing penalties on violators of production and labor discipline.
13. Carries out work to improve the skills of employees
14. Complies with the Internal Labor Regulations and other local regulations organizations.
15. Complies with internal rules and regulations of labor protection, safety, industrial sanitation and fire protection,
16. Ensures cleanliness and order in his workplace,
17. Fulfills, within the framework of the employment contract, the orders of the employees to whom he is subordinate in accordance with this instruction.
3. Rights of the production manager (chef)
The production manager (chef) has the right to:
1. Submit proposals for consideration by the director of the organization:
- to improve the work related to the duties provided for in this instruction,
- on the promotion of distinguished employees subordinate to him,
- on bringing to material and disciplinary responsibility of employees subordinate to him who violated production and labor discipline.
2. Request from structural divisions and employees of the organization the information necessary for him to perform his 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 technical conditions and the execution of established documents necessary for the performance of official duties.
6. Other rights established by the current labor legislation.
4. Responsibility of the production manager (chef)
The production manager (chef) 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 of the production manager (chef) - sample 2019/2020. Job responsibilities of the production manager (chef), rights of the production manager (chef), responsibility of the production manager (chef).
