The meaning of a cook's job title usually includes the general term, experience level, and any special requirements. The generic term "cook" will optimize the position to appear in the general search for jobs of the same nature. The level of experience will help to attract the most qualified candidates, indicating the scope of responsibility and the necessary prior knowledge. And if the position is specialized, consider including the specialization in the job title.
When looking for a professional in the culinary arts, who will be the first or second in command in the kitchen, the establishment should follow technical requirements and recommendations. The successful candidate will use their culinary and management skills to play important role in maintaining and improving customer satisfaction. A great job description starts with a compelling summary of the position and its role in the company. A resume for a chef should include an overview of the company and expectations regarding the position of the employee. The activities and responsibilities required for the job should be described so that the persons job seekers could determine if they were qualified.
Chefs are qualified professionals in the kitchen who oversee the operations of a restaurant or dining facility. They are responsible for the food that comes out of the kitchen, from conception to fulfillment. While many of these professionals acquire the necessary skills through experience as chefs, academic programs in the culinary arts are widely available. Some chefs learn through apprenticeships.
The chef, also sometimes known as the head chef, oversees many different aspects of a restaurant or cafe. He manages and works closely with other chefs to create menu items and determine inventory needs. He works in a number of institutions Catering, including universities, hospitals, residential care centers and catering establishments. He can also work as a personal chef. Sous Chef, in turn, is one of the most sought after in the culinary industry. This job is second in the hierarchy to the chef, which means that the person in this position has full control over the kitchen and is directly responsible for the quality of the food produced there under his supervision. Because of its importance, this work has a lot of recognition among peers and clients, but also involves a high degree of responsibility. Whereas the sous chef position is a dream job for every junior chef. It is important to fully understand its requirements.
General provisions
Examples of required chef skills in most cases:
- A special degree in culinary arts is required.
- 5 years experience as a chef in a full service restaurant.
- Over 2 years of experience in a supervisory role.
- Excellent communication and organizational skills. Ability to share responsibilities and monitor progress. Leadership skills.
- Ability to work in a rapidly changing environment.
- Attention to quality and quality control
- Knowledge of proper food handling and sanitation standards.
- Exceptional proven kitchen management capability.
- Knowledge of modern culinary trends and optimization of kitchen processes.
- Good understanding of useful computer programs (MS Office, software for restaurant management, POS).
- Authority in health and safety education.
The tasks and responsibilities of a chef are varied and range from preparing food or covering certain dishes to creating menus and working with ingredient suppliers. Therefore, the position requires both culinary and managerial skills. In addition to this, solid experience in the kitchen is essential to land a job as a chef.
Responsibilities of the cook
The responsibilities section is the most important part of the job description. Here you need to characterize the functions that this position will perform on a regular basis, how the work operates in the organization.
Under the responsibility of the cook are the following functions:
- Manage relationships with distributors and resolve issues with suppliers promptly.
- Follow the budget set by the restaurant manager.
- Ensure safety and sanitation in the kitchen.
- Managing kitchen staff and delegating tasks related to food preparation, food preparation and delivery to diners on time.
- Maintain kitchen schedule.
- Monitor food and labor costs.
- Follow industry trends and create new recipes.
Restaurateurs are looking for an experienced and qualified chef to organize the work of the kitchen. The chef is the first person to create and test the dishes before they reach the customers.
The responsibilities of a cook are:
- Control and management of the cooking process.
- Building a menu with new or existing culinary ideas, ensuring variety and quality of portions.
- Approval of dishes before they reach the customer.
- Control and direct the cooking process.
- Arrange repairs if necessary.
- Troubleshoot any problems or defects in the operation of the kitchen.
- Fully responsible for the reception, management and training of kitchen staff.
- Supervise the work of subordinates.
- Assessment of workload and staff compensation.
- Accounting wages and attendance.
- Promoting a climate of cooperation and respect between co-founders.
- Estimate the quantity and cost of supplies needed, such as food.
- Verify ownership, equipment, and work area to ensure compliance with established standards.
- Assignment to instructors and other workers in food preparation.
- Monitoring sanitary conditions to ensure that employees comply with standards and regulations.
- Ordering or requisitioning food and other supplies necessary to ensure efficient operation.
The job of a chef is very demanding and involves a wide variety of tasks in both the culinary and management sectors. No day is identical to another in a position as a cook: there are days when menus must be set and those days when ingredients must be purchased. The chef is responsible for both activities, as well as supervising his staff while the kitchen is running.
The job of a cook requires discipline, intense workload, lots of commitment, thorough preparation on the job site, and an active mind, always ready to learn and challenge.
While not required, chef certification can show competence and lead to promotions and higher pay.
Schedule
Chefs work in high-class restaurants, as well as in restaurants and catering canteens of various institutions. Each of these institutions has different opening hours; therefore the chef's schedule varies depending on the hours the kitchen is open. In restaurants, chefs work in shifts, allowing them to prepare the kitchen from early morning (when breakfast is served) until late at night (when the last customers finish dinner). On the other hand, chefs working in canteens have a regular 9-5 working hours.
Most cooks and chefs work full time including early mornings, late evenings, weekends and holidays. Many chefs work 12-hour days because they oversee food delivery early in the day and use the hours to prepare special menu items.
Additional Responsibilities
The chef is often involved in staffing the kitchen, developing menu suggestions, forecasting supply needs, and estimating costs. Chefs are expected to ensure that the restaurant complies with all regulations, including hygiene and safety guidelines.
Master Chefs are primarily involved in creating recipes and preparing advanced dishes while taking on the less complex tasks of Chefs and Chefs. The main objective is the constant efficiency of the kitchen and the production of consistent quality food. But responsibilities also extend to operational matters, including accounting and planning.
Because chefs are responsible for the success and failure of a restaurant, chefs must work long hours to ensure that the restaurant functions properly. As far as personal behavior is concerned, here are the most important and unspoken duties that a chef must observe:
- Attention to detail. It is important that all kitchen surfaces and stovetops are perfect when workers leave the kitchen and the chef must check on the work being done by subordinates. A critical eye will instantly see possible problems and correct them.
- Initiative. Cooking for others is an art that must always be innovated. A person with the initiative to this cause will certainly have a smoother path to success.
- Flexibility. Working in the kitchen with a group of people can lead to unexpected situations. The cook must be flexible and easily adapt to new working conditions.
- Good stress tolerance. In cooking for others, the responsibility is huge and the stress levels are high. The cook must have great stress resistance.
- Leadership. The chef is the leader who works alongside the team.
- Work done in a team. Working in the kitchen requires good team spirit, since in most cases a well-organized team has much better results than the same number of people working on their own.
A professional chef has a wide range of specific duties that he must perform on a daily basis. The first responsibility is to supervise subordinates in their daily work environment. The chef is responsible for supervising all the people who work under them in the kitchen. The chef will monitor the preparation of dishes and ingredients, the final serving, sanitary issues and timeliness on the part of employees.
The chef is also the main planner for the menu items and any meals that the establishments offer. Along with menu planning, the chef is also responsible for creating recipes. Someone who is in the position of a chef will spend many hours developing their recipes. The chef may also take part in the preparation of several or many menu items weekly. This may be due to the lack of a stocked kitchen.
Administrative duties are also part of a chef's day-to-day activities. Items such as ensuring the work of employees, calculating payroll, calculating the cost of a purchase order, placing purchase orders from merchants, and handling employee complaints are all duties that fall under the administrative category. In addition, the chef is the first person in charge of the entire kitchen when a customer has a complaint about the preparation or quality of the food.
The chef is one of the main people who are responsible for training the kitchen staff. The chef will explain in detail what the duties of the worker are and how they should be performed.
Finally, whoever takes on the role of cook must ensure that all food handling regulations are followed. The chef must ensure that safety standards and sanitary requirements everyday.
Levels and categories of cooks and their duties
Currently, the market for cooks is stable, so the demand for specialists in this field is growing too much over the years. Until 2020, the number of jobs for cooks will only increase to 5%. This gave a division of duties among the profession of a cook. This division has taken several forms in the form of different job levels:
- Chef. In French, the word "chef" means "chef". This suggests that the chef is the one who is in charge of something. The head chef, also sometimes referred to simply as "chef", is in charge of the entire kitchen. Every part of a catering operation, including menu planning, purchasing, hiring, and staffing, is part of a chef's job description. This means that he or she also has overall responsibility for all food that comes out of the kitchen. But the chef usually doesn't cook. The tools of his work are a table, a telephone and exchange office, not a knife, whisk or pan.
- Sous Chef (Second Chef). The sous chef is responsible for all preparations. In some kitchens, the sous chef's job is to directly supervise all kitchen staff, including cooks, cook assistants, and dishwashers. The sous chef may also do some actual cooking, such as replacing one of the chefs if necessary. The job description of a sous chef also often includes expediting or passing orders to line chefs and ensuring joint work teams to prepare orders. A sous chef is a professional who assists the head chef and takes his place when the latter cannot be present in the kitchen. The name "sous chef" comes from French and means "under the chef". Therefore, the person holding this position reports directly to the chef and has all other members of the kitchen staff at his disposal. However, there are also cases where the sous chef claims a higher position in a competing cuisine, especially when there is no chance of promotion in the near future. Another promotion prospect is to be upgraded to the position of kitchen manager.
- Head chef ("chef de partie") is a person whose job it is to work for hotline cooking and regulate the work algorithm of other chefs.
- Saute chief. Also, the chef-technologist is responsible for the functions of the sauté chef. The sauté chef or gravy is responsible for all soy products and sauces. Often responsible for preparing fish items as well, although there may be a separate fish chef.
- roast cook, can also be a grill chef. Responsible for fried and stewed items. Can also cook fried foods.
- Vegetable cook. Responsible for soups, starches such as pastas and potatoes, and other vegetable products.
- Other work of the chef. Some kitchens will have various other chefs on staff. A confectioner who prepares desserts and other pastries. Cook responsible for cold foods such as salads, canned food, sausages, pâtés. Some operations will also employ a separate chef whose specialty is the separation and preparation of meat and poultry.
Typically, a sous chef becomes a manager or head chef after a period of work in the respective kitchen. The Executive Chef and Head Chef can be promoted to senior positions, and the vacant positions are usually filled by Chef Technologists.
A cook with experience and good skills may be promoted to a higher position when the opportunity arises. The positions available for promotion are Chef and Sous Chef.
Wage
The salary of a chef depends on the place of work. The best paying jobs are found in high-end restaurants, while government-run restaurants tend to have lower pay. Pay calculations may also vary based on other factors such as: current economic conditions, level of formal education, years of experience, and scope of responsibilities associated with the position. Typically, a chef's salary is 63,333 rubles for a professional with less than 20 years of experience in the culinary industry. Bonuses can significantly increase your salary, especially when working in high-end restaurants. The annual salary of a cook varies depending on the above factors. Benefits include pension compensation, social Security, disability, healthcare and vacation.
What is the chef responsible for?
The chef has both managerial and culinary duties; therefore, he or she must excel at both points in order to successfully perform all assigned duties. Here are the most basic professional areas under the responsibility of a chef:
- Skill control. The chef and sous chef is responsible for all activities from the kitchen; so they must have great opportunities monitoring while performing their normal duties.
- Time management. The chef must estimate the required time required for each dish, as well as the time spent by each employee in preparing different dishes. They need to perfectly organize the kitchen so that every minute is used wisely. delays or Lost time affect the reputation of the cuisine and the income of the institution. In addition, the chef must estimate the time required for culinary tasks, as well as the time that must be devoted to managerial duties in order to fully manage everything.
- Financial and resource management. The chef is responsible for compiling the ingredient list, wine list and menu, and the chef must properly manage the available finances and resources.
- Good communication links. The chef is in constant communication with the chef and sous chef, as well as with the kitchen staff, ingredient suppliers, the technical staff who keep the cooking machines in order, and even with the customers. Therefore, he must know how to customize his discourse according to the target audience.
- Active listening and learning. Understanding what people are saying, asking questions to understand a problem, and gathering information to solve a problem are essential when coordinating a team, whether in or out of the kitchen.
- Teaching abilities. The chef must train subordinate chefs and kitchen support staff, so they need a learning strategy that communicates information clearly and easily.
- Analysis and evaluation. After each month, an evaluation is carried out to monitor the progress made by the staff. Analysis and evaluation should be carried out individually (for each employee), as well as for the kitchen staff as a whole, in order to observe how the team interacts and works together.
- computer functions. The chef may communicate with suppliers over the Internet, or may need to enter information into a computer, so to perform these tasks, the chef is responsible for creating and managing kitchen information on the computer.
- Technical information. Most restaurant kitchens have special mechanisms that make cooking easy. The chef must ensure that they are all in good condition and cannot harm the staff if used properly. When the equipment is broken, he needs to call the experts to fix it.
Education Requirements
According to the Bureau of Labor Statistics, most chefs start their careers as cooks or food preparation workers and move up to higher positions with time and experience. On-the-job training is a major component of most cuisines.
Formal culinary education is available through professional schools, colleges, culinary schools, and university programs in the service industry. 11 percent of chefs and chefs have a high school diploma and 44 percent have a law degree. Many programs include an apprenticeship or internship to accompany coursework.
Some culinary organizations offer curriculum accreditation across the country. They also offer a range of certification programs that allow chefs to demonstrate their ability and knowledge in the culinary arts. Certification can help chef supervisors get promotions and higher pay.
The chef needs to specify the required and preferred skills for his position. This may include education, previous work experience, certifications, and technical skills. It may also include other skills and personality traits that are useful for successful recruitment. While it may be tempting to include a long list of skills and requirements, including too many can discourage qualified candidates from applying. The list of qualifications should be short but provide sufficient detail with relevant keywords and conditions.
The job of a cook does not require any education or formal training, as long as the candidate has the necessary skills and required experience. A high school degree and a culinary qualification is all it takes to become a chef. Nevertheless, the release of specialized courses adds points to the candidate in front of employers. This type of program helps aspiring chefs acquire useful information about culinary and food safety, which will be applied later in their work. In addition, a bachelor's degree can accelerate your ascension through the professional ladder.
Culinary institutes, technical and community schools offer culinary arts programs that take 2 to 4 years to complete. By attending these programs, aspiring chefs learn about hygiene and sanitary regulations ah in the kitchen, learn how to improve your culinary skills and gain insight into grocery shopping. Some programs also include management courses to help students better organize kitchen staff. Some culinary schools offer their support to aspiring chefs by sponsoring various apprenticeship programs that combine theoretical courses with hands-on training.
Experience, however, is paramount when choosing a chef. Typically a chef has been in the kitchen for at least 10 years before joining a chef position. This ensures that the person is well prepared from a culinary point of view and has sufficient maturity to adjust the entire staff.
Most cooks and chefs learn their skills through work experience. Others are educated at a college, technical school, culinary arts school, or 4-year college. Students in culinary programs spend most of their time in kitchens practicing their culinary skills. Programs cover all aspects of kitchen work, including menu planning, food sanitation procedures, purchasing and inventory methods. Majority curricula also require students to gain experience in a commercial kitchen through an internship or apprenticeship program.
Studying in various educational institutions, future specialists acquire a set of competencies necessary for successful activity in the chosen field. Together, these competencies constitute the professional standard of a particular specialty.
The profession of a cook also has its own professional standard, which every self-respecting professional must comply with.
What it is
When applying for a job in the specialty the candidate for the position is subject to certain requirements for the level of knowledge, skills, work experience. These requirements are professional standards.
Professional standard is called qualification characteristic worker, compiled taking into account modern requirements for various types activities. This is a relatively new concept that appeared on the pages of the Labor Code of the Russian Federation only at the end of 2012. Article 195.1 of the Labor Code of the Russian Federation provides a definition of a professional standard. It has been developed and approved for representatives of most professions, and standards for several hundred more professions are to be developed.
The need to introduce such a concept was due to the fact that the characteristics of positions in the CEN are outdated and do not correspond to modern reality. The professional standard clearly defines the labor functions of each employee, which are distributed according to skill levels, taking into account the complexity of the work performed.
The structure of all standards is the same. First, the type of activity is indicated, then labor functions and specific actions performed in the implementation of functions are listed. It turns out that it contains all the data about necessary knowledge and skills of the employee in his profession.
Professional standard in 2018
The cook standard was approved in 2015 and is valid to this day.
Document structure
The structure of the professional standard includes the following items:
- general information;
- labor functions of the employee;
- characteristics of functions by actions;
- information about the developers of the document.
The first section notes that the main activity of the employee is cooking, and also indicates the purpose of the activity: cooking and its implementation in various institutions.
The second section lists labor functions of an employee in the field of nutrition. For convenience, they are presented in the form of a functional map, in which functions are distributed depending on the level of qualification (from 3 to 6).
The third section describes in detail all functions by actions and the conditions necessary for their implementation.
Application in practice
The cook's professional standard is not a legislative act that regulates the activities of all specialists in this field. This document designed to make it easier for employers to recruit and organize their workforce.
In a number of professions, according to the law compliance with the professional standard is a prerequisite for employment. This does not apply to cooks. In their regard, the document is advisory in nature. Therefore, non-compliance cannot be the reason for the dismissal of an employee in this industry, but it can serve as a basis for retraining or reshuffling personnel.
Labor functions according to CEN
The labor functions of a cook are distributed depending on the level of qualification:
- Preparation of dishes and drinks, other products under the supervision of a chef. The performance of these functions requires the presence of 3 skill levels. An employee may hold the position of assistant cook or junior cook. An employee with level 3 must have a document on the appropriate education and a medical book. Work experience is not required.
- Preparation of dishes from a wide range of products. Required level of qualification - 4. Position - cook. To perform these functions, the applicant is required to have experience in a position corresponding to Level 3. Depending on the available education, an experience of 6 months or more may be required.
- Organization of work and control over the preparation of dishes by a team of chefs. Level 5 is required to perform these job functions. The position held at this level is the chef. At least one year of experience in a position corresponding to the 4th level of qualification is required.
- Control over the activities of the production of food establishments. The performance of these labor functions requires the presence of level 6. The position of manager or production manager is available. The employee must have a higher education and work experience of at least two years in a position corresponding to level 5. In the presence of an average professional, and not higher education 3 years work experience required.
What to do until approved
Professional standards are needed for use in the enterprise in 3 cases:
- In work with personnel - in carrying out personnel policy, drafting job description, billing and certification of employees.
- When organizing training, the training program will be developed taking into account the requirements professional standards. That is, the graduate will initially have exactly those competencies that the employer needs.
- For evaluation real experience in his professional activity. The assessment criteria for the awarding of diplomas will be based not on educational achievements, but on practical experience, taking into account all the current requirements for the profession specified in the standards.
Since July 1, 2016, a rule has been approved at the legislative level, according to which employees are hired only in accordance with the standard. This applies to those professions for which it is approved. If you have not yet been accepted in this specialty, you should use the CEN.
Certification and qualification
The professional chef standard provides for 4 skill levels. They assume that the employee has a set of certain skills and abilities, as well as their job functions and the degree of responsibility of the employee. Each new level provides career cooks.
The fourth, fifth and sixth levels require work experience, and the sixth also requires higher education or long experience.
The Labor Code of the Russian Federation specifies that the concepts of "professional standard" and "qualification" do not mean the same thing. Occupational standard is a characteristic of qualifications in certain professions.
Regularly employees of organizations in the field of nutrition must be certified.
Based on the results of certification, the following decisions can be made:
- promotion;
- rank increase;
- direction for retraining;
- maintaining your job;
- demotion;
- downgrading;
- direction for recertification;
- dismissal.
Rank Boost
The ranks of cooks are listed in the CEN:
- The first category is automatically assigned to a student of a college or technical school. A cook with the first category is only allowed to wash dishes and clean vegetables.
- To obtain the second and third categories, you must pass certain exams. A cook who has been assigned the second category must know the rules for culinary processing of products, their shelf life. In the kitchen, he does all the auxiliary work: he cleans vegetables, cuts bread, defrosts fish and meat, butchers them. An employee with the second category can become an assistant to the chief.
- The cook of the third category prepares the simplest dishes: cooking vegetables, cooking cereals, scrambled eggs. He is also instructed to fry cutlets, bake pancakes. His responsibilities include the preparation of products for the preparation of complex dishes. This is straining, mixing, grinding, stuffing. Completing and distributing ready-made dishes also belong to the labor functions of this cook.
- A graduate of a vocational school, having successfully passed the examination test, receives the fourth category. He is engaged in cooking of dishes of medium complexity. These include various salads, soups, main courses, side dishes, desserts, dumplings and dumplings. At the same time, he is obliged to know the recipes of dishes, the technology of their preparation, the rules and terms of storage of products, and dishes prepared from them, the optimal duration of heat treatment for each product.
- Specialist highly qualified is the holder of the fifth category. His competence includes the preparation of dishes with complex culinary processing. He must be able to quickly and efficiently prepare a dietary soup, any dish of meat and fish, stuffed poultry, various products from different types test. A fifth-class cook does not just cook, he takes on a certain responsibility: he draws up a menu, makes requests for products, and maintains product reports.
- The highest rank is sixth. It assumes that the culinary specialist has a higher education. Such a professional chef can work in any expensive restaurant. He can cook any dish of the highest complexity. Also, a sixth grade specialist should know the peculiarities of national cuisines of other countries and the basics of dietary cuisine.
To increase his rank, the employee must apply with a corresponding request to his superiors.. Management will decide how appropriate to do this. There are two ways to do this: send an employee to advanced training courses or retrain him on the basis of your organization.
When choosing to take courses, a new category is assigned based on the results of a certificate of completion of retraining. When choosing the second method, the employee chooses a mentor who will train the ward more hard work. At the end, the employee takes an exam, consisting of a theoretical and practical part. The commission decides on the award of more than high discharge. She issues a certification sheet, on the basis of which a corresponding entry is made in the work book.
Regulatory regulation
In his activities, the cook must be guided by the following regulatory documents:
- sanitary and hygienic standards;
- the charter of the organization;
- orders of management within the enterprise;
- orders and resolutions regulating the activities of catering enterprises;
- chef's job description.
We continue to talk about special categories of workers, when applying for a job, it is necessary to follow not only general, but also special rules. Today we will talk about chefs who can work both in a small summer cafe and in a trendy club. By hiring a cook who does not meet the established requirements, the head of the organization risks losing not only money, but also the business ...
The special requirements that the current legislation imposes on employees of public catering organizations can be explained by the intention to ensure the safety of those who eat a variety of culinary delights. Therefore, in addition to the general rules labor law and labor protection when hiring a culinary specialist, the employer is obliged to check:
- the qualification of the employee cook (pastry chef and other catering worker) * must have a document state sample about special education (qualification requirements are presented in the table on page 26);
- the state of health of the employee to determine his suitability for work, lack of chronic diseases, which can subsequently lead to professional, lack of diseases that can lead to the spread of various infections.
Cook Qualification Requirements
|
Job title |
Job Responsibilities** |
||
|
Education |
Special work experience |
||
| 2nd category | Primary or secondary vocational* | - | Ancillary work |
| 3rd category | - | Simple cooking | |
| 4th category | - | Culinary processing of medium complexity | |
| 5th category | - | Complex cooking. Preparation of menus, applications for products, accounting and reporting. | |
| 6th category | Average professional education** | - | Particularly complex culinary processing. Drawing up a banquet menu, a menu for servicing individual contingents of those who eat, ways to eliminate defects in finished products |
| Production manager (chef) | Management of the production and economic activities of the unit | ||
| 6-8 category | Secondary vocational education | 3 years | Supervising the work of cooks carrying out culinary processing of medium complexity |
| 9-10 category | Higher professional education | 5 years | Supervising the work of chefs performing complex culinary processing |
| 11-12 category | Supervising the work of chefs who carry out particularly complex culinary processing | ||
|
* OST 28-1-95 “Industry standard. Catering. Requirements to production staff”(approved by the Committee of the Russian Federation on Trade on March 1, 1995), the List of professions of primary vocational education, which are not allowed to receive in the form of an external student (approved by Decree of the Government of the Russian Federation of October 26, 2000 No. 823). ** Tariff and qualification characteristics for industry-wide positions of employees (approved by the Decree of the Ministry of Labor of Russia of November 10, 1992 No. 30), the Unified Tariff and Qualification Reference Book of Works and Professions of Workers, Issue 51 (approved by the Decree of the Ministry of Labor of Russia of March 5, 2004 No. 30 ). |
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If everything is in order with the qualifications and health of the cook, he must be trained in safe working methods and techniques.
Culinary qualification
Questions from our readers suggest that in many organizations labor relations with workers who are required to have special qualifications are not given sufficient attention. This is especially true for job titles; here there is simply no limit to fantasy, and often this is justified. Just not with a cook. Remember the cook standing at the stove has the right to additional leave for working in hazardous conditions. You can legally grant him this leave only if the name of his position corresponds to the qualification directory (Article 57 of the Labor Code of the Russian Federation). The names of the positions of culinary specialists and the duration of the additional leave they are entitled to are presented in the table on page 28.
Name of culinary positions and duration of additional leave*
|
Employee position |
Industry, place of work, responsibilities |
Item on the list |
Vacation, worker. days |
|
| caboose | B. Sea transport | Passenger ships, icebreakers, long-range transport self-propelled and tugboats | ||
| . | ||||
| Fish industry fleet | Vessels technical, service and auxiliary and other types of fleet | |||
| . | Long-distance ships | |||
| Confectioner | Directly employed at pastry ovens and electric ovens | |||
| Baker | B. Sea transport | Passenger ships, icebreakers and long-range transport self-propelled and tugboats | ||
| Vessels of small navigation, service and auxiliary, technical and other types | ||||
| Fish industry fleet | ||||
| Long-distance ships | ||||
| Cook | D. River transport | Tankers carrying oil products | ||
| Fish industry fleet | Vessels technical, service and auxiliary and other types of fleet | |||
| Fish industry fleet | Long-distance ships | |||
| XLIII. General Professions all sectors of the national economy | Working at the stove | |||
| Catering establishments | Working at the stove | |||
| When working on a ship | ||||
| Chef of all kinds | B. Sea transport | Passenger ships, icebreakers and long-distance transport self-propelled and tugboats | ||
| Chef of all kinds | Vessels of small navigation, service and auxiliary, technical and other types of fleet | |||
| workers | Catering establishments | Directly employed at pastry ovens and electric ovens | ||
|
* List of industries, workshops, professions and positions with harmful conditions labor, work in which gives the right to additional leave and a shorter working day (approved by the Decree of the USSR State Committee for Labor and the Presidium of the All-Union Central Council of Trade Unions of October 25, 1974 No. 298 / P-22). |
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What about our health?
To determine whether an employee can work for you without harm to himself and others, a mandatory preliminary medical examination will help. The procedure for conducting medical examinations, their frequency and special requirements for the composition of the commissions are regulated by both federal legislation and the laws of the constituent entities of the Federation.
Mandatory at the federal level medical examinations chefs are regulated by the following special regulations:
- Order of the Ministry of Health of the USSR dated September 29, 1989 No. 555 “On improving the system of medical examinations of workers and individual drivers Vehicle»;
- Order of the Ministry of Health and Social Development of Russia dated August 16, 2004 No. 83 “On approval of the lists of harmful and (or) dangerous production factors and work, during the performance of which preliminary and periodic medical examinations (examinations) are carried out, and the procedure for conducting these examinations (examinations).
The procedures and frequency of mandatory medical examinations in Moscow are presented in the table on page 30. Samples required documents for the organization of a medical examination, we cited in the last issue of the magazine.
Procedures and frequency of mandatory medical examinations in Moscow*
|
Professions, industries, enterprises obliged to conduct medical examinations and hygienic certification |
Procedures and frequency of passage |
|
|
preliminary |
Periodic |
|
| Employees of catering establishments, buffets, kiosks, catering departments of all institutions and organizations | ||
| Employees of cream and confectionery shops, industries, children's dairy kitchens | Examination by a therapist and dermatovenereologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs. Examination for the intestinal group of infections, examination by a dentist, an otolaryngologist and a smear from the nasopharynx for staphylococcus aureus | Examination by a dermatovenereologist, blood test for syphilis and bacterioscopic examination for gonorrhea and trichomoniasis 2 times a year, examination by a general practitioner and fluorographic examination of the chest once a year |
| Enterprise employees food industries industry, bases and warehouses for storage and sale food products | Examination by a therapist and dermatovenereologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs. Examination for intestinal group of infections | Examination by a dermatovenereologist, blood test for syphilis and bacterioscopic examination for gonorrhea and trichomoniasis 2 times a year, examination by a general practitioner and fluorographic examination of the chest once a year |
| Employees of educational institutions ( comprehensive schools, orphanages, vocational schools, technical schools, boarding schools, lyceums, colleges) | Examination by a therapist and dermatovenereologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest, examination by a dentist, otolaryngologist and examination of a smear from the nasopharynx for staphylococcus aureus | Examination by a dermatovenereologist, blood test for syphilis and bacterioscopic examination for gonorrhea and trichomoniasis once a year, examination by a general practitioner and fluorographic examination of the chest once a year |
| Employees of seasonal children's and teenage health institutions (before starting work) | Examination by a therapist and dermatovenereologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs | . |
| Employees of preschool institutions (nurseries, kindergartens, orphanages, boarding schools, children's sanatorium year-round health facilities) | Examination by a therapist and dermatovenereologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs. Examination for intestinal group of infections | Examination by a dermatovenereologist, blood test for syphilis and bacterioscopic examination for gonorrhea and trichomoniasis 4 times a year, examination by a general practitioner and fluorographic examination of the chest once a year |
| Employees of medical and preventive institutions serving adults and children, as well as sanatoriums, rest homes, boarding houses, boarding schools and homes for the disabled and the elderly, directly related to the nutrition of patients | Examination by a therapist and dermatovenereologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs. Examination for intestinal group of infections | Examination by a dermatovenereologist, blood test for syphilis and bacterioscopic examination for gonorrhea and trichomoniasis 2 times a year, examination by a general practitioner and fluorographic examination of the chest once a year |
| * Decree of the Government of Moscow dated December 28, 1999 No. 1228 "On mandatory preventive medical examinations and hygienic certification." | ||
Medical books
Data on mandatory preliminary and periodic medical examinations of culinary specialists must be entered in personal medical books **.
Personal medical books are issued by the employer in the center of hygiene and epidemiology in the following order:
- sends to the Department of Rospotrebnadzor of the constituent entity of the Russian Federation an application for professional hygienic training and certification;
- enters into an agreement;
- registers and receives personal medical books;
- conducts preliminary (when applying for a job) and periodic medical examinations in territorial medical institutions (under contracts) with the results recorded in medical books;
- sends employees for professional hygienic training (training) and certification to the territorial bodies of Rospotrebnadzor (the results of certification are entered into a personal medical book and holograms are put).
A completed personal medical book is issued to the employee, but must be deposited with the employer. In exceptional cases (if the employee fulfills his labor function at remote points) it is allowed to transfer a personal medical book to the hands of an employee. Upon dismissal and transfer to another employer, the personal medical book remains with the employee.
Quite often can be found in the section mandatory requirements job advertisements “Having a medical book” is mandatory. Be careful if you make a book, miss the deadline for a periodic examination, or lack at least one of necessary analyzes It is the employer organization that suffers in the first place. The medical book is invalid if at least one examination in it is not done with the frequency determined by normative document. Representatives of control and supervisory authorities can not only suspend employees from work and issue a fine, but also suspend your activities.
We advise you to make copies of the medical books of employees and keep them in personal files or in a separate folder. In case of loss of the workbook, the employee should immediately be suspended from work (Article 76 of the Labor Code of the Russian Federation), and then sent to territorial authority Rospotrebnadzor to restore the book.
We quote the lawIndividual entrepreneurs and legal entities, in accordance with their activities, are obliged to:
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And what will we do for it?
To fulfill everything necessary requirements for safe work cook, the employer has to invest heavily, and, of course, there is a great temptation to save. However, the security savings come at a much higher cost.
Violation of the requirements is subject to administrative, criminal and civil liability.
Administrative responsibility:
- violation of labor protection rules is punishable by a fine for officials up to 5,000 rubles; for legal entities up to 50,000 rubles (Article 5.27 of the Code of Administrative Offenses of the Russian Federation);
- violation of existing sanitary rules and hygiene standards, is punishable by a fine for individuals 500-1000 rubles; for legal entities 10,000-20,000 rubles (Article 6.3 of the Code of Administrative Offenses of the Russian Federation);
- Violation of sanitary and epidemiological requirements for the organization of catering for the population in specially equipped places during the preparation of food and drinks, their storage and sale is punishable by a fine for citizens of 1000-1500 rubles, for individual entrepreneurs 2000-3000 rubles, for legal entities 20,000-30,000 rubles (Article 6.6 of the Code of Administrative Offenses of the Russian Federation);
- the provision of services to the public that do not meet the requirements of the standards is punishable by a fine for citizens of 1000-1500 rubles, for officials 2000-3000 rubles, for legal entities 20000-30000 rubles (Article 14.4 of the Code of Administrative Offenses of the Russian Federation).
Criminal Liability:
- violation of safety regulations or other labor protection rules, if this negligently entailed causing grievous harm human health, is punishable by a fine of up to 200,000 rubles, correctional labor for up to two years, or imprisonment for up to one year (Part 1, Article 143 of the Criminal Code of the Russian Federation);
- violation of sanitary and epidemiological rules, which negligently caused a mass disease or poisoning of people, is punishable by a fine of up to 80,000 rubles, correctional labor for up to one year, or restraint of liberty for up to three years (part 1 of article 236 of the Criminal Code of the Russian Federation);
- the provision of services that do not meet the requirements for the safety of life or health of consumers is punishable by a fine of up to 300,000 rubles, restriction or imprisonment for up to two years (part 1 of article 238 of the Criminal Code of the Russian Federation).
Civil responsibility:
- the harm caused is subject to compensation in full by the person who caused the harm (Article 1064 of the Civil Code of the Russian Federation);
- the employer compensates for the harm caused by his employee (Article 1068 of the Civil Code of the Russian Federation).
All of these costs far exceed those of qualified training worker and medical control.
* For more details on the labor market of these workers, see No. 6, 2007.
** Articles 23, 30 federal law dated January 2, 2000 No. 29-FZ "On the quality and safety of food products", art. 34 of the Federal Law of March 30, 1999 No. 52-FZ "On the sanitary and epidemiological well-being of the population."
A cook is one of the few professions that is relevant at all times. There are quite a lot of applicants and employers in all areas of cooking - in the restaurant business, in canteens and even bistros. At the same time, not just cooks are often required to work, but representatives of this profession with a certain rank. That's what it is, what significance the discharge has on the specifics of the work of the cook and how it can be increased, we'll talk in this article.
Features of the classification
If we talk about almost all existing professions, each specialty has several levels that show the professionalism of a person and his skills in work. The profession of a cook is no exception. Here is the talent professional quality a potential employer can pre-evaluate only after knowing the rank of the cook.
This indicator is not just a numerical prefix to the profession itself. This is an abbreviated digital designation of the skills and abilities of a person who has received this specialty. Wherein getting the highest - 6th category - is immediately impossible. For this, in addition to secondary vocational education, it is necessary to take special advanced training courses.
A person with the highest professional rank is not just a cook, he is also a technologist and a professional waiter. These people are true experts in their field. The form of discharges was created back in the USSR, but even today it has not lost its relevance. The category determines not only skills, but also a certain range of things that a person can perform. To understand this in more detail, it is necessary to study this system in detail.
Cook qualifications
Currently state classification contains information about the 5 main categories of chefs. Unofficially, there is one more. It is automatically assigned to those people who have just enrolled in courses or studies in state institutions for this profession. Owners of the so-called first category in the kitchen can only be observers, in extreme cases they are allowed to perform rough work - washing dishes, peeling vegetables and fruits.
The first official rank is 2. Its holders perform in without fail the same functions as the cooks of the 1st category. In addition, they must do the following work:
- gutting poultry, game and fish;
- cutting meat;
- defrosting frozen foods under the right conditions;
- sorting and washing berries, mushrooms, vegetables and fruits;
- sliced bread.
Such workers must know not only the basic requirements for the quality of products, but also the basics of their processing, the rules for cutting carcasses, half carcasses of beef and pork, butchering poultry and fish for preparing a wide variety of dishes.
They are not allowed to directly prepare even the simplest dishes.
Cooks of the 3rd category have the right to perform the same functions in the kitchen as a specialist of the previous level. But his main responsibilities are:
- boiling cereals, vegetables, meat and fish;
- preparation of soups of various types;
- production and bringing to readiness cutlets, meatballs and meatballs;
- baking fritters and pancakes;
- making dishes from eggs.
Such a cook has the right to cook only the simplest dishes that do not require specific knowledge or the use of complex devices. A specialist of this level should also know not only the requirements for food quality, but also the rules for cutting meat, poultry and fish, the forms of cutting various products for preparing various dishes.
A cook of 4 ranks is a higher level of training. His job responsibilities include preparing dishes such as:
- complex and multi-component salads of meat, poultry, seafood and vegetables with fruits;
- snack bars and stuffed dishes;
- exotic soups;
- jellies and jellies.
Also, this specialist prepares the simplest pastries, dumplings and dumplings, nutria and rabbit dishes. A 4th grade cook must know how the hardness and acidity of the water affects the time and preparation of a particular product and its taste. Know the organoleptic properties of products, terms and rules of their storage.
Most importantly, he must know the right technology cooking all meals.
The cook of the 5th category is a professional in his field. In addition to cooking almost any dish, he must be able to compose new recipes and write technological maps for them. Their main difference from the masters with the 4th category is that they know how to cook medical, dietary or the most exquisite dishes:
- aspic dishes of meat, fish or their assorted;
- stuffed poultry or game;
- steam dishes;
- various sauces and fillings;
- complex pastries.
You can get the fifth category of a cook by successively taking special courses at specialized educational institutions.
The cook of the 6th category is the master chef. Such specialists are in great demand at any time, including today. They know how to cook absolutely all kinds of dishes, they know the intricacies and secrets of cooking complex dishes, in particular pates, mousses, cakes, whole young pigs and profiteroles with various fillings.
Masters of this level also know the technology of cooking some national dishes of other countries. Only a person who already has a specialized secondary culinary education can become the owner of the 6th category.
How to increase the level?
Quite often, chefs, for various reasons, need to increase their rank, with the exception of those who already have it 6. Currently, there are two ways to do this.
Take special courses
This option is only suitable in cases where a person already has a secondary specialized specialized education. If the previous 5th category was obtained by taking courses, then it is necessary to enroll in a culinary college.
At the end of your studies, you will need to pass difficult exam tests., based on the results of which a decision will be made on the assignment of the next category and, accordingly, a special certificate - a diploma - will be issued.
Passing tests directly at the enterprise
In this case the chef makes a statement to the management of his company. He is sent as an apprentice to a more experienced master and the period of his study is determined. As in the previous version, upon graduation, a decision will be made to increase the category and, accordingly, to increase the workload and increase wages.
It is important to note here that such an unofficial rank increase will only be valid when working at this enterprise, since no diploma will be issued after graduation.
In the Soviet Union, cooks with a category above the average had to be able to perform all types of work equally well and cook absolutely all products with the same quality and variety.
There is currently no such requirement. On the contrary, most highly skilled chefs prefer to choose some kind of narrow focus in cooking, for example, to cook only pastries, meat, fish, or even only one dish - pizza. This specialization allows you to develop as much as possible and cook or create new culinary masterpieces.
And even today, even those who have the lowest second rank are hired as a cook. In elite catering establishments, again, this was not the case during the Soviet era. Only cooks with a category of at least 5 were allowed to directly cook food. Only a cook who knew how to cook at least all the national dishes of the Union republics could get the 6th category. Today this rule is conditional.
Those with a rank of 3 or 4 had to work as apprentices in the kitchen for 3 years for each increase in their level. Today, many elite establishments are returning to this practice again.
Must have higher or secondary vocational education and experience practical work know the basics labor law Russian Federation, the main provisions of the Law of the Russian Federation "On Protection of Consumer Rights" Rules for the production and sale of products (services) of public catering, sectoral guidance documents relating to his professional activities.
Know the basics of the organization of production in general. be able to organize production activities subordinates, to carry out rational organization technological process, selection and placement of personnel. Be able to use collections of recipes for dishes, know the procedure for compiling menus, accounting and reporting, costing dishes and prices for them, the methodology and determination of waste rates and losses of raw materials, the methodology for developing recipes for new and special dishes, have the skills to develop enterprise standards, specifications and compilation of technological maps. Know the basic provisions for the certification of public catering services, GOSTs, OSTs, TUs, etc. Know the sequence of the technological process, modes and methods of processing raw materials and semi-finished products. To know the basic criteria for the safety of culinary products and not to allow the use of raw materials and food products containing substances of chemical and biological origin that are potentially hazardous to health. Know foreign languages and professional terminology to the extent necessary. Know modern views mechanical, thermal and refrigeration equipment, the principles of its operation, specifications and operating conditions, as well as types of containers, inventory, utensils, weighing instruments. To know and be able to apply in practice the methods of quality control of products and services. Carry out constant monitoring of compliance with technological regimes and recipes of dishes, compliance with sanitary requirements and personal hygiene rules by staff. Ability to work with people favorable conditions to show initiative and activity among subordinates, to educate business qualities. To master and use new methods in work, to be able to restructure work in accordance with new requirements. Recognize the need to be fully responsible for the consequences of their actions and decisions made in the performance of official functions.
When delivering goods and raw materials, the chef checks the quality in an organoleptic way, checks the quantity and names of the brought raw materials.
The following requirements are imposed on chefs in the Sever cafe:
The cook must have primary or secondary vocational education, know the recipes and technology for preparing dishes and culinary products, including the compatibility and interchangeability of products, changes occurring in the process of culinary processing of raw materials. Know the commodity characteristics of raw materials, including new and non-traditional types, methods and sequence of technological operations during its culinary processing. Comply with sanitary and hygienic requirements in the production of culinary products and prevent the use of raw materials and food products containing potentially hazardous substances of chemical and biological origin. Be able to use collections of recipes, enterprise standards, technological maps in the manufacture of dishes and culinary products. Know the features of cooking and serving culinary dishes and dishes of foreign cuisines. Possess skills in preparing and serving dishes with the final cooking operations in the hall in full view of consumers. Recognize responsibility for the work performed.