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
quality of dishes and culinary products - the basis of rational and dietary nutrition procedure for creating a menu, accounting rules and standards for issuing products, consumption rates for raw materials and semi-finished products, 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 remuneration and labor incentives; basics of labor organization; legislation on labor and labor protection Russian Federation internal labor regulations rules and standards of labor protection, equipment
safety, industrial sanitation and fire protection.
II. JOB RESPONSIBILITIES
Chef:
Manages production - economic activity divisions. Directs the activities of the workforce to ensure
rhythmic production own production required
assortment and quality in accordance with the production task. 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 compliance by employees sanitary requirements and personal 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. Controls correct operation 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 official duties provided for by this job description - within the limits determined by the current labor legislation 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.
By order of
No. 23 of 01/01/2001
Job description
Hotel restaurant chef
1. The chef of a hotel restaurant belongs to the category of managers.
2. A person who has
higher (preferably special vocational education) and/or additional training (higher; secondary) in the relevant field and work experience in the public catering system for at least 5 years.
3. The chef of a hotel restaurant must know:
3.1. Federal law dated 01/01/01 “On the basics of tourism activities in the Russian Federation”; Resolution of the Ministry of Labor of the Russian Federation dated January 1, 2001 No. 8 “On Qualification requirements (professional standards) to the main positions of workers in the tourism industry" (as amended from 01/01/01); other regulatory legal documents regulating the preparation of a wide range of menu items, ensuring the operation of a restaurant, cafe, buffet, bar, organizing the storage of food and providing high quality products and customer service,
and also:
· 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;
· current internal labor regulations of the hotel;
economics of public catering;
· organization of payment and labor incentives;
· basics of labor organization and ergonomics;
· labor protection rules and regulations.
3.2. Standards of office work (classification of documents, procedure for execution, registration, passage, storage, etc.).
3.3. Methods for reporting and monitoring compliance with the preparation technology for a wide range of menu items.
4. Appointment to the position of Chef of a hotel restaurant and dismissal from the position are made by order of the General Director of the hotel.
5. The chef of the hotel restaurant reports directly to the General Director of the hotel.
6. During the absence of the Chef of a hotel restaurant (business trip, vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner. This person acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him on the basis of the relevant order.
Chef of the hotel restaurant:
1. Study culinary reference books and other sources of information in order to form their own information bases on cooking technology and the quality of customer service.
2. Studies customer requirements for service and quality of dishes and products, carries out analysis of marketing research on the demand for restaurant services.
3. Establishes contacts with other restaurants in order to study the know-how in preparing dishes and serving customers, identifying menu items that are most in demand among customers.
4. Develops proposals to improve the quality of service, taking into account the individual and special requirements of clients (diet, medical indications, etc.).
5. Searches for the most favorable suppliers and partners in terms of payment, terms and quality of service.
6. Develops recipes for dishes and technology for their preparation, prepares instructional materials and instructs cooks and waiters.
7. Organizes the preparation of relevant documentation (draft contracts, reports, etc.) and monitoring the correctness of their execution.
8. Draws up 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.
9. Based on a study of consumer demand, draws up a menu and provides a variety of dishes and culinary products.
10. Carries out constant monitoring of food preparation technology, standards for laying raw materials and employees’ compliance with sanitary requirements and personal hygiene rules.
11. Arranges cooks and other production workers, draws up schedules for them to report to work.
12. Conducts rejection of prepared food.
13. Monitors the proper operation of equipment and other fixed assets.
14. Monitors employees’ compliance with labor protection rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.
15. Organizes control over:
· Operation of the food preparation service and customer service (both in the hotel restaurant and in the rooms);
· Cleaning, disinfection, sanitary treatment of office and production premises;
· Washing and maintenance work in accordance with current sanitary standards special clothing food preparation service workers;
· fulfillment of obligations under agreements concluded by the hotel (services for providing food to clients);
· fulfillment of obligations of third parties - hotel partners to ensure the operation of the Food Preparation Service (removal and disposal of waste, provision of detergents, etc.).
16. Examines complaints and complaints from guests (visitors, clients) regarding the quality of food and service, identifies those responsible, keeps statistical records of complaints and claims, takes measures to eliminate deficiencies in customer service, sends demands for explanations of the reasons for violation of concluded contracts, prepares proposals for presentation relevant claims against suppliers and contractors, as well as suspension or complete termination of work with those partners who systematically violate the terms of concluded contracts.
17. Prepares reviews and reports on the work done, ensures their presentation to management and transfer to archives for storage.
III. Rights
The chef of a hotel restaurant has the right:
1. Act on behalf of the Company, represent its interests in relations with other organizations, state and local authorities on issues within its competence and within the framework of a special Power of Attorney.
2. Get acquainted with the draft decisions of the hotel management relating to the scope of its activities.
3. Submit proposals to improve the hotel’s activities for consideration by the hotel management.
4. Interact with the heads of all structural divisions of the hotel.
5. Demand an adequate replacement of the product supplier if there are justified complaints.
6. Replace (suspend from work with subsequent replacement) the cook, kitchen worker and other accountable departments of the hotel if a discrepancy is identified sanitary standards and/or violation of the requirements of the relevant job descriptions and the rules and regulations in force at the hotel.
7. Removal (including forcibly) of any outsider (any person, regardless of position) from the premises used for storing food and preparing food.
8. Make changes to the restaurant menu if necessary.
9. Engage additional personnel (in emergency cases) with mandatory justification and written notification to the hotel management no later than 12 hours from the moment of attracting additional workers. Responsibility for all possible consequences in this case rests entirely with the hotel chef.
10. Request personally or on behalf of the hotel management from department heads and specialists information and documents necessary to fulfill their official duties.
11. Sign and endorse documents within your competence.
12. To equip and furnish the workplace in accordance with current standards and improve the equipment, taking into account the specifics of the kitchen (“basic” menu), the development of culinary technology, and sanitation and hygiene requirements.
The chef has the right to demand from the hotel management to carry out unscheduled measures for sanitary treatment of production premises, complete or partial replacement equipment/equipment in cases of non-compliance with hygiene and industrial sanitation standards, as well as in emergency cases.
13. The chef has the right to a short rest during the working day (due to the fact that the working hours of an employee of this category extend beyond the normal working hours) in a specially designated room (the provision and equipment of which is the responsibility of the employer).
IV. Responsibility
The chef of a hotel restaurant 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 causing material damage - within the limits determined by the current labor and civil legislation of the Russian Federation.
3. For errors made during the work process that led to non-fulfillment established by the Management The company's target indicators are within the variable part of the salary.
4. For causing moral harm to restaurant customers that occurred due to the proven fault of restaurant employees - within the limits established by the court compensation amounts.
5. The chef is directly responsible for:
· Supervision of kitchen cleaning and preparation for work
· Supervise the cleaning of equipment and utensils
· Organization and control of food storage
· Planning a full range of menus
· Organizing and supervising the preparation of light snacks and sandwiches
· Organization and control of the preparation of hot and cold sauces
· Organizing and supervising the preparation of soups
· Organization and control of preparation meat dishes and poultry dishes
· Organization and control of the preparation of dishes from eggs, pasta, rice;
· Preparing dishes for breakfast
· Organization and control of preparation of fish and seafood dishes
· Organization and control of the preparation of vegetable and fruit dishes
· Organizing and supervising the preparation of dishes for the buffet
· Organization and control of the preparation of confectionery and desserts
Organization and control of the preparation of cold and hot drinks
· Monitoring compliance with hygiene requirements during food storage and preparation
· Monitoring compliance with hygiene requirements during waste disposal
· Monitoring compliance with safety precautions in the workplace by all employees of the Food Preparation Service
· Organization of actions in emergency situations
· Organizing customer care (together with the Catering Service)
· Monitoring the completion of kitchen work
· Planning the needs of food preparation service departments
· Identification and analysis of difficulties in the work of the Food Preparation Service
· Innovative management (implementation of changes in the work of the Food Preparation Service)
· Instructing Service employees
· Assisting Service employees in resolving problems that arise during work
· Distribution of duties and determination of the degree of responsibility of employees
· Motivation (motivation management) of Service employees
· Conflict management
· Management of time planning for Service employees.
V. Performance evaluation criteria
The criteria for assessing the performance of a hotel restaurant chef are:
- Achieving food preparation service targets. Development of technology for preparing new menu items, expanding the range of dishes and introducing new products. Absence of justified claims from Clients. Accuracy, timeliness and accuracy of reporting and working documentation. Absence of justified claims from other structural divisions of the Company.
VI. Final provisions
1. Real Job description drawn up in two copies, one of which is kept in the hotel, the other - with the Employee.
2. The duties, rights and responsibilities of the Chef of a hotel restaurant can be clarified in accordance with changes in the Structure, Tasks and Functions of the hotel (and the company as a whole).
3. Changes and additions to this Job Description are made by order of the General Director of the hotel with the Employee’s familiarization at least two calendar months in advance against personal signature.
The job description of a Chef can simply be transformed into the job description of a Production Manager (food and beverage manager), Deputy Production Manager (food and beverage manager), and Special Service Production Manager.
Job Description for Assistant Chef[name of organization, enterprise, etc.]
This job description has been developed and approved in accordance with the provisions of other legal acts governing labor relations.
1. General provisions
1.1. The sous-chef belongs to the category of managers and is directly subordinate to [name of the position of the immediate manager].
1.2. A person who has a higher professional education and work experience in the specialty of at least [value] years or secondary vocational education and work experience in the specialty of at least [value] years is accepted for the position of sous chef.
1.3. The sous chef must know:
Resolutions, orders, orders, other governing and regulatory documents of higher authorities relating to the organization of public catering;
Organization and technology of production;
Assortment and quality requirements for dishes and culinary products;
Basics of rational and dietary nutrition;
The procedure for compiling the menu;
Accounting rules and standards for issuing products;
Consumption rates for 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 catering;
Organization of payment and labor incentives;
Fundamentals of labor organization;
Fundamentals of labor legislation;
Internal labor regulations;
Labor protection rules and regulations.
2. Job responsibilities
2.1. Manages the catering kitchen in the absence of the chef.
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 advanced 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. Arranges cooks and other production workers and draws up schedules for them to report 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.
2.15. Performs other tasks assigned by the chef.
2.16. [Other job responsibilities].
3. Rights
The sous chef has the right:
3.1. For everything provided for by law social guarantees.
3.2. Make proposals to senior management to improve the organization's work.
3.3. Make decisions independently within your competence and organize their implementation by subordinate employees.
3.4. Require the management of the organization to provide assistance in the performance of their professional duties and the exercise of rights.
3.5. Receive information and documents necessary to perform your job duties.
3.6. Monitor the activities of employees subordinate to him.
3.7. Sign and endorse documents within your competence.
3.8. Improve your professional qualifications.
3.9. [Other rights provided for Labor legislation].
4. Responsibility
The sous chef is responsible for:
4.1. For failure to perform or improper performance of one’s job duties as provided for in this job description - within the limits determined by the current labor legislation of the Russian Federation.
4.2. For causing material damage to the employer - within the limits determined by the current labor and civil legislation of the Russian Federation.
4.3. 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.
The job description has been developed in accordance with [name, number and date of document]
Head of Human Resources
[initials, surname]
[signature]
[day, month, year]
Agreed:
[job title]
[initials, surname]
[signature]
[day, month, year]
I have read the instructions:
[initials, surname]
[signature]
[day, month, year]
Surely, every chef (no matter who is a beginner or an experienced expert) dreams of becoming a real chef. It's so prestigious! Compared to other people, it is much easier for a chef to open his own restaurant, come up with a concept for an existing one, or even calculate the cost of a complete menu upgrade. But few people know how responsible this work is, how much strength (both physical and moral) you need to have, and how many things you sometimes have to do at the same time.
So let's take a closer look at the responsibilities of a chef. To summarize, they can all be classified into three categories: working with staff, administrative activities, and working with guests.
What is included in the concept of “working with personnel” as a chef?
- Kitchen staff recruitment
- Employee training
- Organization of work
- Control of kitchen work
What is meant by these lines? The fact that the chef is directly responsible for the training and professionalism of each of his employees. Whatever one may say, development is the key to success, and the chef is obliged to monitor this. An individual approach to each chef, master classes (such as ours), sheets with rules, to-do lists, various acts, markets, write-offs - all this must be carried out, checked and taken into account. Otherwise, there will be complete chaos and disorganization of the team.
Administrative activity is the most “fun and favorite” activity of every cook :)
- opening and closing the kitchen
- documents/agreements/certificates
- material and technological base of the kitchen
- kitchen sanitary standards
- kitchen financial accounting
- warehouse accounting
- cost control
- safety of guests/staff
What exactly does this mean? This list means that the chef needs to keep track of: check sheets, proper storage/preparation conditions for products, the procedure for accepting goods from suppliers, their pricing policy, new opportunities to improve the price of supplies, etc.
Working with restaurant guests, or what our chefs so often avoid (unfortunately!):
- Contact with the guest in the hall
- Update (+- 1 time every 3 months) menu
- The concept of the establishment as a whole
That is, the chef must communicate with guests, take into account their wishes. If possible, present them with your dishes and collect reviews. Also, who, if not the chef, needs to always be “up to date” with all new, old or any other trends in the restaurant business. It is the chef who is responsible for the core of the establishment’s concept – its menu. Therefore, even the slightest changes must always be justified and made at the right time.
If you understand that all of the above is within your power, then you can definitely become a better chef. The main thing is not to be afraid of difficulties, to be able to analyze your mistakes and not to be shy to ask experts in their field.
AGREED
Director
________________
"_____" ______________ 2008
I APPROVED
________________
"_____" _____________ 2008
Job description
production manager (chef)
1. General provisions.
The production manager (chef) belongs to the category of managers; he is hired and fired by the director of a public catering enterprise.
The main task of the production manager (chef) is to provide leadership in his activities:
The production manager (chef) must know and be guided in his activities by:
- decrees, instructions, orders, other governing and regulatory documents higher authorities concerning the organization of public catering, organization and production technology;
— assortment and quality requirements for dishes and culinary products, the basics of rational and dietary nutrition;
— the order of menu creation;
— accounting rules and standards for issuing products;
- consumption standards for raw materials and semi-finished products;
— calculations of dishes and culinary products, using the prices in force for them;
- standards and technical specifications for food products and semi-finished products;
— rules and shelf life of finished products, raw materials and semi-finished products;
— technical characteristics various types technological equipment, principles of its operation;
— current internal regulations;
— principles of economy adopted in public catering;
— provisions on the organization of payment and labor incentives;
— basics of labor organization;
— labor legislation;
— rules and regulations on labor protection;
- this job description.
During the absence of the production manager, his rights and obligations are transferred to another official, as announced in the order for the enterprise.
The production manager reports to the director of the catering enterprise.
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).
2. Job responsibilities.
Production manager (chef):
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.
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.
Prepares requests for necessary industrial goods, semi-finished products, raw materials, ensures their timely acquisition and receipt from bases and warehouses, controls the assortment, quantity and timing of their receipt and sale.
Based on a study of consumer demand, he creates a menu and ensures a variety 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.
Carries out the placement of cooks and other production workers, draws up work schedules.
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 labor protection rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.
Makes proposals to reward distinguished employees or impose penalties on violators of production and labor discipline.
Conducts work to improve the skills of employees.
Monitors the availability of health certificates for employees of his department.
3. Rights.
The production manager (chef) has the right:
Make decisions within your competence.
Interact with all employees of the catering establishment regarding its activities.
Report identified shortcomings in the activities of the enterprise and make proposals for their elimination.
Require the management of the public catering establishment to provide every possible assistance in the fulfillment of the rights and obligations provided for in these instructions.
4. Responsibility.
The production manager (chef) is responsible for:
careless, negligent attitude towards one's duties;
tactless attitude towards company employees;
illegal actions with documents and information about the activities of the enterprise;
disclosure trade secrets enterprises;
quality and timeliness of fulfillment of the duties assigned to him by this job description.
Disciplinary, material and administrative liability is determined in accordance with current legislation.
The job description was developed in accordance with ___________________________
Head of HR Department ______________________________
Have read the instructions:
_
______________________________________________
_______________________________________________
______________________________________________
_______________________________________________
_______________________________________________
______________________________________________
_______________________________________________
______________________________________________
_______________________________________________
______________________________________________