Chef job description
1. GENERAL PROVISIONS
1.1. The chef belongs to the category of managers.
1.2. By doing job responsibilities reports directly to the General Director.
1.3. Appointment to a position and dismissal from it are made by order general director.
1.4. A person with a higher education degree is appointed to the position of chef professional education and work experience in the specialty of at least 3 years or secondary vocational education and work experience in the specialty of at least 5 years.
1.5. The chef must know:
1.5.1. Resolutions, instructions, orders, other governing and regulations 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 quality requirements for dishes and culinary products;
1.5.4. Rules for preparing festive and banquet menus;
1.5.5. Fundamentals of rational and dietary nutrition;
1.5.6. Features of preparing national dishes;
1.5.7. The procedure for compiling the menu;
1.5.8. Rules for portioning, presentation and serving of dishes;
1.5.9. Accounting rules and standards for issuing products;
1.5.10. Consumption rates for raw materials and semi-finished products;
1.5.11. Calculation of dishes and culinary products, current prices on them;
1.5.12. Standards and technical 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, specifications and conditions of its operation;
1.5.15. Current internal regulations;
1.5.16. Economics of catering;
1.5.17. Organization of payment and labor incentives;
1.5.18. Fundamentals of labor organization;
1.5.19. Labor legislation;
1.5.20. Rules and regulations of occupational health, safety, industrial sanitation and fire protection.
1.6. In his activities, 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. Direct the activities of the workforce to ensure the rhythmic release of own-produced products of the required range and quality in accordance with the production task.
2.3. Make requests for necessary food products, semi-finished products and raw materials, control the assortment, quantity and timing of their receipt and sale.
2.4. Carry out constant monitoring of food preparation technology, standards for storing raw materials and employees’ compliance with sanitary requirements and personal hygiene rules.
2.5. Organize the placement of cooks and other production workers.
2.6. Conduct grading of prepared food.
2.7. Organize accounting, preparation and timely submission of reports on production activities, introduction of advanced techniques and labor methods.
2.8. Monitor the proper operation of equipment and other fixed assets.
2.9. Conduct training on food preparation technology and other production issues.
2.10. Monitor employees’ compliance with labor protection rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and 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 necessary conditions to perform official duties.
3.2. Within your competence, inform your immediate supervisor about all shortcomings identified in the process of activity and make proposals for their elimination, as well as make proposals for improving the work of the enterprise.
3.3. Get acquainted with draft decisions of the organization’s management relating to its activities.
3.4. Request personally or on behalf of the General Director from managers and specialists of the enterprise information and documents necessary to perform job duties.
3.5. Involve specialists from other departments in solving the tasks assigned to him.
4. RESPONSIBILITY
The chef bears responsibility within the limits determined by current legislation Russian Federation, behind:
4.1. For violation of internal labor regulations
4.2. Inadequate provision of performance of their functional duties
4.3. Failure to comply with orders, instructions and instructions from the director of the enterprise
4.4. Failure to comply with job description requirements.
4.5. Appearing at the workplace without uniform and in poor condition.
4.6. Violation of the operating mode.
4.7. Safety of entrusted material assets.
4.8. Failure to comply with workplace safety regulations.
4.9. Poor safety of goods, utensils, inventory and equipment.
4.10. Failure to ensure the sanitary condition of your workplace.
5. WORKING CONDITIONS
The Administrator’s working hours are determined in accordance with the internal labor regulations established at the enterprise.
The Director has read the job description:
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“_____” ____________________ 20__.
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JOB DESCRIPTION |
I APPROVED |
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(director; other official, ____________________________________________ |
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00.00.200_g. No. 00 |
authorized to approve ____________________________________________ |
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production manager (chef) |
job description) |
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_________________ |
_________________ |
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(signature) |
(last name, initials) |
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00.00.200_g. G. |
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I. General provisions
- The production manager (chef) belongs to the category of managers.
- A person with a higher professional education and work experience in the specialty of at least 3 years or secondary vocational education and work experience in the specialty of at least 5 years is appointed to the position of production manager (chef).
- Appointment to the position of production manager (chef) and dismissal from it is made by order of the director of a public catering enterprise upon submission
__________________________________________________________ - The production manager (chef) must know:
- 4.1. Resolutions, orders, orders, other governing and regulatory documents of higher and other bodies concerning the operation of public catering establishments.
- 4.2. Organization and technology of production.
- 4.3. Assortment and quality requirements for dishes and culinary products.
- 4.4. Basics of rational and dietary nutrition.
- 4.5. The order of the menu.
- 4.6. Accounting rules and standards for issuing products.
- 4.7. Consumption rates for raw materials and semi-finished products.
- 4.8. Calculation of dishes and culinary products and their prices.
- 4.9. Standards and technical specifications for products, raw materials and semi-finished products.
- 4.10. Rules and terms of storage of products, raw materials and semi-finished products.
- 4.11. Types of technological equipment, operating principles, technical characteristics and operating conditions.
- 4.12. Economics of catering.
- 4.13. Organization of payment and labor incentives.
- 4.14. Basics of labor organization.
- 4.15. Labor legislation.
- 4.16. Internal labor regulations.
- 4.17. Rules and regulations of occupational health, safety, industrial sanitation and fire protection.
II. Job responsibilities
Head of production (chef):
- Manages the production and economic activities of the catering unit.
- Directs the activities of the workforce to ensure the rhythmic release of own-produced products of the required range and quality in accordance with the production task.
- Works to improve the organization production process, introduction of advanced technology, effective use technology, improvement professional excellence workers in order to improve the quality of products.
- Prepares requests for necessary food products, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, range, quantity and quality of their receipt and sale.
- Based on a study of consumer demand, provides a variety of dishes and culinary products and compiles a menu.
- Carries out constant control over food preparation technology, standards for laying raw materials and employees’ compliance with sanitary requirements and personal hygiene rules.
- Arranges cooks and other production workers.
- Creates a schedule for cooks to work.
- Conducts quality control of prepared food.
- Organizes accounting, preparation and timely submission of reports on production activities, implementation of advanced techniques and labor methods.
- Monitors the proper operation of equipment and other fixed assets.
- Provides instruction on food preparation technology and other production issues.
- Monitors employees' compliance with occupational health and safety rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.
- Conducts work to improve the skills of employees.
III. Rights
The production manager (chef) has the right to:
- Get acquainted with draft decisions of the management of a public catering enterprise related to its activities.
- Make proposals for improving work related to the responsibilities provided for in these instructions.
- Within your competence, report
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(director of a public catering enterprise; other official) - Involve specialists from all (individual) structural divisions of the enterprise in solving the tasks assigned to it (if this is provided for by the regulations on structural divisions, if not, then with the permission of the director of the enterprise).
- Sign and endorse documents within your competence.
- Submit for consideration by the head of the enterprise proposals on the appointment, transfer and dismissal of employees of the enterprise; proposals to reward distinguished employees and impose penalties on violators of production and labor discipline.
- Require the head of the enterprise to provide assistance in the performance of his official duties and rights.
IV. Responsibility
The production manager (chef) is responsible for:
- For improper performance or failure to fulfill one’s job duties as provided for in this job description - within the limits determined by the current labor legislation of the Russian Federation.
- For offenses committed 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 - within the limits determined by the current labor and civil legislation of the Russian Federation.
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Supervisor structural unit |
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(signature) |
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AGREED: |
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Head of the legal department |
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_________________ |
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I have read the instructions: |
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1.1 This job description defines functional responsibilities, rights and responsibilities of the catering chef.
1.2 The catering chef belongs to the category of managers.
1.3 The catering department chef is appointed to the position and dismissed from the position in accordance with the procedure established by the current labor legislation by order of the director of the enterprise.
1.4 Relationships by position:
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1.4.1 |
Direct subordination |
To the director of the enterprise |
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1.4.2. |
Additional Subordination |
− |
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1.4.3 |
Gives orders |
For catering staff |
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1.4.4 |
The employee is replaced |
person appointed to the director of the enterprise |
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1.4.5 |
The employee replaces |
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- Qualification requirementscatering chef:
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2.1. |
Education |
Secondary vocational |
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2.2 |
experience |
Practical work experience of at least 3 years |
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2.3 |
knowledge |
nutrition standards, production planning and technology, requirements for the quality of dishes and culinary products, consumption rates of raw materials and semi-finished products, calculation of dishes, GOST requirements 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 for labor protection, safety, industrial sanitation and hygiene |
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2.4 |
skills |
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2.5 |
Additional requirements |
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- Documents regulating activitiescatering chef
3.1 External documents:
Legislative and regulations related to the work being performed.
3.2 Internal documents:
Charter of the enterprise, Orders and instructions of the director; Regulations on the catering department, Job description of the catering department chef, Internal labor regulations.
- Responsibilities of a catering chef
4.1. Prepares and submits requests to the warehouse for products, equipment and utensils.
4.2. Compiled together with nurse in dietetics and a dietitian menu, taking into account the necessary daily nutritional needs of patients, without exceeding food allocations, as well as the menu layout for each dish.
4.3. Carries out the selection and rational placement of catering staff.
4.4. Instructs food department workers on how to comply with food preparation technology requirements. Organizes rational use raw materials, proper culinary processing of products, guided by technological rules for preparing dishes, while ensuring high quality of prepared food and good presentation of dishes.
4.5. Ensures timely preparation and distribution of food.
4.6. Monitors the correct release of finished products in accordance with the yield standards provided for in the current collection of recipes for dishes and culinary products.
4.7. Instructs food department workers on the rules of care for mechanical equipment and inventory, and on compliance with sanitary requirements when processing products. Ensures that scales, weights and all measuring instruments located in production are in full working order.
4.8. Prepares applications to the director of the enterprise for the necessary repairs of premises and equipment.
4.9. Monitors compliance by catering staff with labor protection and safety regulations, as well as internal labor regulations.
4.10. Monitors the sanitary condition of the catering unit.
4.11. Participates in the organization and implementation of the minimum technological level in food preparation technology and clinical nutrition.
4.12. Systematically improves professional qualifications.
4.13. Regularly holds production meetings with catering staff.
4.14. Takes place regularly medical checkup in accordance with existing rules.
4.15. Maintains the necessary accounting and reporting documentation.
- Rights of a catering chef
The chef has the right:
5.1. Take direct part in the work of the hospital administration in recruiting personnel to work in the catering department.
5.2. Give orders and instructions to catering workers in accordance with their level of competence and qualifications and monitor their implementation.
5.3. Put forward for discussion by the hospital council issues related to improving the activities of the catering department.
5.4. Take part in meetings where issues related to the work of the catering unit are discussed.
5.5. Obtain the information he needs to perform his duties.
5.6. Make decisions within your competence.
5.7. Represent the hospital administration of employees subordinate to him for promotion and make proposals for the imposition of penalties.
5.8. Make proposals to the hospital administration on improving the work of the catering unit, as well as improving the organization and conditions of their work and the work of the staff.
- Responsibility of the catering chef
Chef of catering department is responsible:
6.1. For improper performance or failure to fulfill one’s job duties as provided for in this job description - within the limits determined by the current labor legislation of 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 for a catering chef
The work schedule of the catering department chef is determined in accordance with the internal labor regulations established in the enterprise.
- Terms of payment
The terms of remuneration for the catering department chef are determined in accordance with the Regulations on the remuneration of personnel.
9 Final provisions
9.1 This Job Description is drawn up 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 clarified in accordance with changes in the Structure, Tasks and Functions of the 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) |
(last name, initials) |
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AGREED: |
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Head of the legal department |
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(signature) |
(last name, initials) |
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00.00.0000 |
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I have read the instructions: |
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(signature) |
(last name, initials) |
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00.00.00 |
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I CONFIRM:
[Job title]
_______________________________
_______________________________
[Name of company]
_______________________________
_______________________/[FULL NAME.]/
"_____" _______________ 20___
JOB DESCRIPTION
Chefs
1. General Provisions
1.1. This job description defines and regulates the powers, functional and job responsibilities, rights and responsibilities of the chef of [Name of the organization in the genitive case] (hereinafter referred to as the Company).
1.2. The chef is appointed and dismissed in accordance with the procedure established by current labor legislation by order of the head of the Company.
1.3. The chef reports directly to [name of the immediate supervisor's position in the dative case] of the Company.
1.4. The chef belongs to the category of managers and is subordinate to [the names of the positions of subordinates in the dative case].
1.5. A person with a higher professional education and work experience in the specialty of at least 3 years, or secondary vocational education and work experience in the specialty of at least 5 years is appointed to the position of chef.
1.6. The chef is responsible for:
- effective performance of the work assigned to him;
- compliance with the requirements of performance and labor discipline;
- the safety of documents (information) in his custody (that have become known to him) containing (constituting) a trade secret of the organization.
1.7. The chef must know:
- resolutions, orders, orders, other governing and regulatory documents of higher authorities relating to the organization of public catering;
- organization and production technology;
- assortment and quality requirements for dishes and culinary products;
- basics of rational and dietary nutrition;
- order of menu creation;
- accounting rules and standards for issuing products;
- consumption rates of raw materials and semi-finished products;
- calculation of dishes and culinary products, current prices for them;
- standards and technical specifications for food products, raw materials and semi-finished products;
- rules and terms of storage of finished products, raw materials and semi-finished products;
- types of technological equipment, operating principles, technical characteristics and operating conditions;
- economics of public catering;
- organization of payment and labor incentives;
- basics of labor organization;
- basics of labor legislation;
- internal labor regulations;
- rules and regulations of labor protection.
1.8. The chef is guided in his activities 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 from 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. Job responsibilities
The chef performs the following labor functions:
2.1. Manages the production and economic activities of the division.
2.2. Directs the activities of the workforce to ensure the rhythmic release of own-produced products of the required range and quality in accordance with the production task.
2.3. Carries out work to improve the organization of the production process, introduce progressive technology, effectively use equipment, improve the professional skills of workers in order to improve the quality of products.
2.4. Prepares requests for necessary food products, semi-finished products and raw materials, ensures their timely acquisition and receipt from bases and warehouses, controls the assortment, quantity and timing of their receipt and sale.
2.5. Based on a study of consumer demand, he creates a menu and ensures a variety of dishes and culinary products.
2.6. Carries out constant monitoring of food preparation technology, standards for laying raw materials and compliance by employees with sanitary requirements and personal hygiene rules.
2.7. Carries out the placement of cooks and other production workers, draws up schedules for their reporting to work.
2.8. Conducts quality control of prepared food.
2.9. Organizes accounting, preparation and timely submission of reports on production activities, implementation of advanced techniques and labor methods.
2.10. Monitors the proper operation of equipment and other fixed assets.
2.11. Provides instruction on food preparation technology and other production issues.
2.12. Monitors employees' compliance with labor protection rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.
2.13. Makes proposals to reward distinguished employees or impose penalties on violators of production and labor discipline.
2.14. Conducts work to improve the skills of employees.
In case of official necessity, the chef may be involved in the performance of his official duties overtime, in the manner prescribed by the provisions of federal labor legislation.
3. Rights
The chef has the right:
3.1. Give instructions and tasks to his subordinate employees and services on a range of issues included in his functional responsibilities.
3.2. Monitor the implementation of production tasks, timely completion of individual orders and tasks by the services subordinate to him.
3.3. Request and receive necessary materials and documents related to the activities of the chef, his subordinate services and departments.
3.4. Interact with other enterprises, organizations and institutions on production and other issues within 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, criminal) responsibility for:
4.1.1. Failure to carry out or improperly carry out official instructions from the immediate supervisor.
4.1.2. Failure to perform or improper performance of one's job functions and assigned tasks.
4.1.3. Illegal use of granted official powers, as well as their use for personal purposes.
4.1.4. Inaccurate information about the status of the work assigned to him.
4.1.5. Failure to take measures to suppress identified violations of safety regulations, fire safety and other rules that pose a threat to the activities of the enterprise and its employees.
4.1.6. Failure to ensure compliance with labor discipline.
4.2. The chef's work is assessed by:
4.2.1. By the immediate supervisor - regularly, in the course of the employee’s daily performance of his labor functions.
4.2.2. Certification Commission enterprises - periodically, but at least once every two years, based on documented results of work for the evaluation period.
4.3. The main criterion for assessing the work of a chef is the quality, completeness and timeliness of his performance of the tasks provided for in these instructions.
5. Working conditions
5.1. The chef's working hours are determined in accordance with the internal labor regulations established by the Company.
5.2. Due to production needs, the chef is required to go on business trips (including local ones).
5.3. Due to production needs, the chef may be provided with company vehicles to carry out his work functions.
6. Signature right
6.1. To ensure his activities, the chef is given the right to sign organizational and administrative documents on issues included in his functional responsibilities.
I have read the instructions ___________/___________/ “____” _______ 20__
I. GENERAL PROVISIONS
1. The chef belongs to the category of managers.
2. Appointment to a position and dismissal from it are made by order of the general director of the organization.
3. The chef must know:
decrees, orders, orders, other governing and regulatory documents of higher and other bodies concerning the work of public catering organizations; organization and production technology; range and requirements for
the quality of dishes and culinary products, the basics of rational and dietary nutrition, the procedure for drawing up menus, the rules of accounting and standards for issuing products, the consumption rates of raw materials and semi-finished products, the calculation of dishes and prices for them, standards and technical conditions for
products, raw materials and semi-finished products rules and shelf life of products, raw materials and semi-finished products types of technological equipment, operating principles, technical characteristics and operating conditions current internal regulations
economics of public catering organization of payment and incentives for labor basics of labor organization legislation on labor and labor protection of the Russian Federation internal labor regulations rules and standards of labor protection, equipment
safety, industrial sanitation and fire protection.
II. JOB RESPONSIBILITIES
Chef:
Manages the production and economic activities of the unit. Directs the activities of the workforce to ensure
rhythmic release of products of own production required
range and quality in accordance with the production specifications. Carries out work to improve the organization of the production process, introduce advanced technology, effectively use equipment, improve the professional skills of workers in order to improve the quality of products
products. Prepares requests for necessary food products, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, range, quantity and quality of their receipt and sale. Provides based on
studying consumer demand for a variety of assortments of dishes and culinary products. Carries out constant monitoring of food preparation technology, standards for laying raw materials and employees’ compliance with sanitary requirements and personal hygiene rules.
hygiene. Arranges cooks and other production workers. Creates a schedule for cooks to work. Conducts quality control of prepared food. Organizes accounting, preparation and timely submission of production reports
activities, introduction of advanced techniques and methods of work. Monitors the proper operation of equipment and other fixed assets. Provides instruction on food preparation technology and other production issues. Monitors employees' compliance with occupational health and safety rules and regulations,
sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor regulations. Makes proposals for rewards or penalties for employees. Conducts work to improve the skills of employees.
The chef has the right:
1. Get acquainted with the draft decisions of the organization’s management regarding production operations.
2. Submit proposals for improvement of production activities for consideration by the organization’s management.
3. Interacts with employees of the organization.
4. Sign and endorse documents within your competence.
5. Make proposals to reward distinguished employees and impose penalties on violators of labor discipline.
6. Demand assistance from the management of the organization in the performance of their official duties and rights.
IV. RESPONSIBILITY
The chef is responsible for:
1. For improper performance or failure to fulfill one’s job duties provided for in this job description - within the limits determined by the current labor legislation of the Russian Federation.
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 the Russian Federation.
3. For causing material damage - within the limits determined by the current labor and civil legislation of the Russian Federation.
