1.1. This job description defines the functional
duties, rights and responsibility of the cook of the 2nd category.
1.2. A cook of the 2nd category is appointed to the position and dismissed from the position by order of the director in the manner prescribed Labor Code Russian Federation.
1.3. The cook of the 2nd category reports directly to _______________.
(specify position)
1.4. A person with primary or secondary professional education;
1.5. During his temporary absence (vacation, illness), his duties are performed by _________________________________;
(full name and position)
2. Functional responsibilities
2.1. The cook of the 2nd category performs the following functions:
2.1.1. auxiliary work in the manufacture of dishes and culinary products;
2.1.2. a cook of the 2nd category cleans potatoes, fruits, vegetables, fruits, berries before or after washing with knives and other devices;
2.1.3. It goes through greens, fruits, vegetables, berries, potatoes and removes defective specimens and impurities;
2.1.4. Washes vegetables and after cleaning, rinses them;
2.1.5. Produces cutting bread, potatoes, vegetables, greens;
2.1.6. Defrosts fish, meat and poultry and guts fish, poultry and game;
2.1.7. Cuts herring and sprat;
2.1.8. Processes offal.
3. Rights and obligations
3.1. The cook of the 2nd category must know:
3.1.1. rules for the primary culinary processing of raw materials and products and the requirements for the quality of semi-finished products from them;
3.1.2. rules for slicing bread;
3.1.3. terms and conditions of storage of peeled vegetables;
3.1.4. device, rules for adjusting and operating bread-cutting machines of different brands;
3.1.5. safe working methods for manual and machine cutting of bread;
3.1.6. rules for the operation of cash registers.
3.2. A cook of the 2nd category is obliged to conscientiously fulfill his labor obligations:
3.2.1. comply with sanitary and hygienic requirements when working with
various products;
3.2.2. comply with the rules of internal work schedule organizations ____________________________;
(name of company)
3.2.3. comply with the requirements for labor protection and ensuring labor safety;
3.2.4. take care of the property of the Employer and other employees;
3.2.5. not to give interviews, not to hold meetings and negotiations related to the activities of the Employer without prior permission from the Management of the organization __________________________;
(name of company)
3.2.6. not to disclose the information trade secret organizations.
3.3. The employee has the right:
3.3.1. in a timely manner and exactly as set in the organization
_________________________________________________________________________
(name of company)
deadlines to receive established for the cook of the 2nd category wages;
3.3.2. assert their rights granted labor law Russian Federation to the employee, in case of their violation by the Employer.
4. Responsibility
4.1. The cook of the 2nd category is responsible for:
- improper performance or non-performance of their official duties provided for by this job description - within the limits determined by the labor legislation of the Russian Federation.
- offenses committed in the course of carrying out their activities - within the limits determined by the administrative, criminal and civil legislation of the Russian Federation.
- causing material damage- within the limits determined by the labor and civil legislation of the Russian Federation.
This job description has been translated automatically. Please note that automatic translation does not provide 100% accuracy, so there may be minor translation errors in the text.
Preface to job description
0.1. The document comes into force from the moment of its approval.
0.2. Document developer: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.
0.3. Document approved: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.
0.4. Periodic check this document produced at intervals not exceeding 3 years.
1. General Provisions
1.1. The position "Cook of the 3rd category" belongs to the category "Workers".
1.2. Qualifications- complete or basic general secondary education. Vocational education or obtaining a profession directly at work. No work experience requirements.
1.3. Knows and applies:
- recipe, cooking technology, quality requirements, distribution (packaging) rules, terms and conditions of food storage;
- types, properties, culinary purpose and features of the cultivation of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cheese, eggs, semi-finished products from cutlet mass, dough, canned food, concentrates and other products, signs and organoleptic methods for determining their quality;
- techniques, methods and sequence of thermal processing of products;
- rules for the operation of the respective types technological equipment, production equipment, tools, weighing instruments, utensils, their purpose and use in technological process;
- business rules Catering;
- sanitary rules for catering establishments;
- rules and norms of labor protection, fire protection, industrial sanitation and personal hygiene.
1.4. A cook of the 3rd category is appointed to the position and dismissed from the position by order of the organization (enterprise / institution).
1.5. The cook of the 3rd category reports directly to _ _ _ _ _ _ _ _ _ _ .
1.6. The cook of the 3rd category directs the work _ _ _ _ _ _ _ _ _ _ .
1.7. The cook of the 3rd category during the absence is replaced by a person appointed in the prescribed manner, who acquires the appropriate rights and is responsible for the proper performance of the duties assigned to him.
2. Description of work, tasks and job responsibilities
2.1. Prepares dishes and culinary products that need simple cooking: boils, fries, bakes and bakes products.
2.2. Forms and breads semi-finished products.
2.3. Carries out auxiliary work with the preparation of dishes and culinary products.
2.4. Carries out the processes of primary culinary processing of raw materials.
2.5. Produces dishes from concentrates.
2.6. Portionuє (completes), distributes dishes of mass demand.
2.7. Knows, understands and applies the current regulatory documents relating to its activities.
2.8. Knows and complies with the requirements of normative acts on labor protection and environment, complies with the norms, methods and techniques for the safe performance of work.
3. Rights
3.1. The 3rd category cook has the right to take action to prevent and eliminate the occurrence of any violations or inconsistencies.
3.2. A cook of the 3rd category has the right to receive all social guarantees provided for by law.
3.3. A cook of the 3rd category has the right to demand assistance in the performance of his duties and the exercise of rights.
3.4. A cook of the 3rd category has the right to demand the creation of organizational and technical conditions necessary for the performance of official duties and the provision necessary equipment and inventory.
3.5. The cook of the 3rd category has the right to get acquainted with the draft documents relating to his activities.
3.6. The cook of the 3rd category has the right to request and receive documents, materials and information necessary for the performance of his duties and orders of the management.
3.7. A cook of the 3rd category has the right to improve his professional qualifications.
3.8. The cook of the 3rd category has the right to report all violations and inconsistencies identified in the course of his activities and make proposals for their elimination.
3.9. The cook of the 3rd category has the right to get acquainted with the documents that define the rights and obligations of the position held, the criteria for assessing the quality of the performance of official duties.
4. Responsibility
4.1. The cook of the 3rd category is responsible for non-fulfillment or untimely fulfillment of the duties assigned by this job description and (or) non-use of the rights granted.
4.2. The cook of the 3rd category is responsible for non-compliance with the rules of internal labor regulations, labor protection, safety, industrial sanitation and fire protection.
4.3. A 3rd category cook is responsible for disclosing information about an organization (enterprise/institution) that is a trade secret.
4.4. The cook of the 3rd category is responsible for non-fulfillment or improper fulfillment of the requirements of internal normative documents organizations (enterprises/institutions) and legal orders of management.
4.5. A cook of the 3rd category is responsible for offenses committed in the course of his activity, within the limits established by the current administrative, criminal and civil legislation.
4.6. The cook of the 3rd category is responsible for causing material damage to the organization (enterprise / institution) within the limits established by the current administrative, criminal and civil legislation.
4.7. The cook of the 3rd category is responsible for the misuse of the granted official powers, as well as their use for personal purposes.
5. Examples of work
5.1. Cooking potatoes and other vegetables, legumes, pasta, cereals; frying potatoes, vegetables, cutlet mass products; baking vegetables and cereals; formation of dough products, their frying and baking; washing, cleaning, cutting vegetables and herbs; defrosting meat, fish; cutting game, poultry, fish.
JOB INSTRUCTIONS FOR THE COOK OF THE 3RD CATEGORATION
I. General provisions
- This job description defines functional responsibilities, rights and responsibility of the cook of the 3rd category.
- A cook of the 3rd category is appointed to the position and dismissed by the order of the director in the manner prescribed by the Labor Code of Ukraine.
- The cook of the 3rd category reports directly to _______________.
- A person with primary or secondary vocational education is appointed to the position of a cook of the 3rd category;
- During his temporary absence (vacation, illness), his duties are performed by __________________.
- The cook of the 3rd category must know:
- recipe, cooking technology, quality requirements, rules for packaging, terms and conditions of storage of dishes;
- types, properties and culinary purpose of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished products and cutlet mass, dough, canned food, concentrates and other products;
- signs and organoleptic methods for determining the good quality of products;
- rules, techniques and sequence of operations for preparing products for heat treatment;
- purpose, rules for the use of technological equipment, production equipment, tools, weighing instruments, utensils and rules for their care;
- the recipe and technology for the production of semi-finished products, dishes and culinary products, including compatibility, interchangeability of products, changes occurring in the process of culinary processing of raw materials. - _________________________________________________________________.
II. Job Responsibilities
The cook of the 3rd category performs the following functions:
- prepares dishes and culinary products that require simple cooking;
- cooks potatoes and other vegetables, cereals, legumes and pasta, as well as eggs;
- fries potatoes, vegetables, products from cutlet mass (vegetable, fish, meat), pancakes, pancakes, pancakes;
- bakes vegetables and cereals;
- strains, wipes, kneads, grinds, stuffs and produces stuffing products;
- prepares sandwiches, dishes from semi-finished products, canned food and concentrates;
- completes dishes of mass demand;
- complies with sanitary and hygienic requirements when working with various products;
- complies with the internal labor regulations of the organization;
- complies with the requirements for labor protection and ensuring labor safety;
- takes care of the property of the Employer and other employees;
- does not give interviews, does not hold meetings and negotiations regarding the activities of the Employer without prior permission from the Management of the organization;
- does not disclose information constituting a trade secret of the organization.
- _________________________________________________________________.
- _________________________________________________________________.
III. Rights
The cook of the 3rd category has the right:
- in a timely manner and within the terms precisely established in the organization to receive the salary established for a cook of the 3rd category;
- defend their rights granted by the labor legislation of Ukraine to the employee, in case of their violation by the Employer.
- _________________________________________________________________.
- _________________________________________________________________.
IV. A responsibility
The cook of the 3rd category is responsible for:
- improper performance or non-performance of their official duties provided for by this job description - within the limits determined by the labor legislation of Ukraine.
- offenses committed in the course of carrying out their activities - within the limits determined by the administrative, criminal and civil legislation of Ukraine.
- infliction of material damage - within the limits determined by the labor and civil legislation of Ukraine.
- _________________________________________________________________.
- _________________________________________________________________.
Characteristics of works. Preparation of dishes and culinary products that require simple cooking. Cooking potatoes and other vegetables, cereals, legumes, pasta, eggs. Frying potatoes, vegetables, cutlet mass products (vegetable, fish, meat), pancakes, fritters, pancakes. Baking vegetables and cereals. Straining, rubbing, kneading, grinding, shaping, stuffing, stuffing products. Preparation of sandwiches, dishes from semi-finished products, canned food and concentrates. Portioning (assembly), distribution of dishes of mass demand.
Cook 3rd category Must know: recipes, basics of cooking technology, quality requirements, rules for distribution (settings), terms and conditions for storing dishes; types, properties and culinary purpose of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished products from cutlet mass, dough, canned food, concentrates and other products, signs and organoleptic methods for determining their good quality, rules, techniques and sequence performing operations to prepare them for heat treatment; purpose, rules for the use of the technological equipment used, production equipment, tools, weighing instruments, utensils and rules for their care.
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Job description third grade chef
This job description has been developed and approved on the basis of employment contract with a cook of the 3rd category and in accordance with the provisions of the Labor Code of the Russian Federation and other regulations governing labor relations In Russian federation.
I. General provisions
1. This job description defines the functional duties, rights and responsibilities of the 3rd category cook.
2. A cook of the 3rd category is appointed to a position and dismissed by order of the director in the manner prescribed by the Labor Code of the Russian Federation.
3. The cook of the 3rd category reports directly to ____________________________.
4. A person with a primary or secondary vocational education is appointed to the position of a cook of the 3rd category.
II. Functional responsibilities
The cook of the 3rd category performs the following functions:
1. Prepares dishes and culinary products that require simple cooking.
2. The cook of the 3rd category cooks potatoes and other vegetables, cereals, legumes and pasta, as well as eggs.
3. Fries potatoes, vegetables, products from cutlet mass (vegetable, fish, meat), pancakes, pancakes, pancakes.
4. Bakes vegetables and cereals.
5. Filters, wipes, kneads, grinds, stuffs and stuffs products.
6. Prepares sandwiches, dishes from semi-finished products, canned food and concentrates.
7. Completes dishes of mass demand.
III. Job Responsibilities
The cook of the 3rd category must know:
1. Recipe, preparation technology, quality requirements, assembly rules, terms and conditions of food storage.
2. Types, properties and culinary purpose of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished products and cutlet mass, dough, canned food, concentrates and other products.
3. Signs and organoleptic methods for determining the good quality of products.
4. Rules, techniques and sequence of operations for preparing products for heat treatment.
5. Purpose, rules for the use of technological equipment, production equipment, tools, weighing instruments, utensils and rules for their care.
6. The recipe and technology for the production of semi-finished products, dishes and culinary products, including compatibility, interchangeability of products, changes occurring in the process of culinary processing of raw materials.
A cook of the 3rd category is obliged to conscientiously fulfill his labor duties:
1. Observe sanitary and hygienic requirements when working with various products.
2. Comply with the Internal Labor Regulations of the organization.
3. Comply with labor protection and labor safety requirements.
4. Take care of the property of the Employer and other employees.
IV. Rights
The employee has the right:
1. In a timely manner and at the exact time set in the organization to receive the salary established for a cook of the 3rd category.
2. Defend their rights granted by the labor legislation of the Russian Federation to the employee in case of their violation by the Employer.
V. Responsibility
The cook of the 3rd category is responsible for:
1. Improper performance or non-performance of their official duties provided for by this job description - within the limits determined by the labor legislation of the Russian Federation.
2. Offenses committed in the course of carrying out their activities - within the limits determined by the administrative, criminal and civil legislation of the Russian Federation.
3. Causing material damage - within the limits determined by the labor and civil legislation of the Russian Federation.
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03.02.2014
February 16, 2014 NRU "MPEI" will host an open day Start at 10.00. We invite applicants and their parents to the Day open doors! Event program: From 10.30 to 11.00 - demonstration of a film about MPEI. 11:00 a.m. to 12:00 p.m. general meeting. From 12.00 to 13.00 - meetings of directorates of institutes and training centers with applicants. From 12.00 to 13.00 - consultations for parents of applicants on the admission of students to the subdivisions of the faculty of pre-university training. From 12.00 to 15.00 - excursions to the departments and laboratories of the university. |
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