Job description for head of catering production. Job description of the production manager of a public catering enterprise. Organization and production management
1. GENERAL PROVISIONS
1.1. The main function of the production manager is to organize the work of the kitchen and food warehouse in accordance with accepted norms and standards for food storage and food preparation in order to ensure high quality food preparation.
1.2. The production manager reports directly to the canteen manager.
1.3. The production manager is appointed and dismissed by the director of the enterprise on the recommendation of the chief physician and the head of the canteen.
1.4. The production manager supervises the work of the kitchen staff (cooks, bakers, dishwashers, kitchen workers, kitchen production cleaners) and the food warehouse (storekeeper, auxiliary worker, loader).
1.5. The production manager in his work is guided by:
Job description;
Internal labor regulations and labor legislation;
Current legislation, regulations, international norms and standards, methodological recommendations, as well as local acts and administrative documents of the enterprise regulating production activities;
Charter of the enterprise.
1.6. The production manager is the financially responsible person.
1.7. In case of temporary absence of the production manager (vacation, business trip, illness), his duties are performed by the canteen manager.
1.8. The job description was compiled on the basis of the "National Classifier of Ukraine Civil Code 003:2010; reference book of qualification characteristics of workers' professions (issue 1 "Professions of workers that are common to all types of economic activities", issue 78 of the DKHP "Health Protection"); Labor Code of Ukraine; - normative and methodological documents on the organization of work of canteens of sanatorium and resort institutions; - current sanitary rules for canteens.
2. QUALIFICATION REQUIREMENTS
2.1. A person who has a full or basic higher education in the relevant field of training (specialist, bachelor) with at least 3 years of experience in management positions and has passed a medical examination is appointed to the position of production manager. The frequency of advanced training is once every five years.
2.2. The production manager must know:
2.2.1. Legislative, regulatory documents, guidelines, orders for the sanatorium, staffing schedules regulating the work of the kitchen and food warehouse, instructions and orders for the sanitary and epidemiological regime.
2.2.2. Technological processes of food preparation. Changes that occur during heat treatment with proteins, fats, carbohydrates, vitamins, coloring and other substances contained in food products. Rules for garnishing, decorating and serving portioned and made-to-order dishes.
2.2.3. Requirements of standards and technological conditions, terms and rules for storing vegetables, fruits, raw materials used, semi-finished products and other products.
2.2.4. Rules for creating a menu taking into account prescribed diets.
2.2.5. Availability in the warehouse of raw materials and products needed the next day for preparing all types of dishes and culinary products according to the layout menu.
2.2.6. Law of Ukraine “On ensuring sanitary and epidemiological well-being of the population” Article 17.
2.2.7. Law of Ukraine dated September 6, 2005 “On the quality and safety of food products and food raw materials.”
2.2.8. Law of Ukraine “On the Protection of Consumer Rights”.
2.2.9. Law of Ukraine “On Veterinary Medicine”.
2.2.10. Resolution of the Cabinet of Ministers of Ukraine dated November 9, 1996 No. 1371 “On improving control over the quality and safety of food products.”
2.2.12. Collection of official and instructional-methodological materials on the organization of catering in sanatorium-resort warehouses of professional educational institutions of Ukraine and recipes for dishes.
2.2.13. Collection of recipes for dishes and culinary products for catering establishments.
2.2.14. Collection of recipes for national dishes and culinary products.
2.2.15. Card file of dishes for sanatorium-resort institutions (new aspects of improvement).
2.2.16. A collection of technological maps for dishes and culinary products for restaurant establishments.
2.2.17. Sanitary and hygienic training program for catering workers.
2.2.18. State sanitary rules for public catering establishments, state sanitary rules for the placement, arrangement and operation of health institutions No. 172 of 06/19/1996
2.2.19. Labor legislation. Internal labor regulations.
2.2.20. Organization of labor and production processes in the canteen.
2.2.21. The procedure for drawing up work schedules and maintaining time sheets for kitchen workers, the deadlines for their submission.
2.2.22. The quantity and location of assigned material assets, maintaining the necessary accounting and reporting documentation on them.
2.2.23. Rules for the safe operation of canteen equipment.
2.2.24. The procedure for drawing up established reporting.
2.2.25. Rules and procedure for applying labor safety standards, protection of personnel and facilities in emergency situations.
2.2.26. The required minimum for health and safety (regulatory documents, instructions and acts on labor protection, rules and regulations of labor protection, fire safety and industrial sanitation rules, electrical safety rules).
2.2.27. Organization of office work.
2.2.28. Computer operating principles and related software.
2.2.29. Scheme for notifying kitchen staff for civil defense and military insecurity.
2.2.30. Functional responsibilities of subordinate employees.
2.2.31. Dates, time and place of classes on business qualifications, general public education, civil defense, sanitary days, sanitary hours, meetings of the workforce and other public events.
2.2.32. Collective agreement.
2.2.33. Job description.
3. FUNCTIONAL RESPONSIBILITIES
3.1. The main tasks of the production manager are to organize the work of the kitchen, ensuring high-quality and timely preparation and dispensing of dishes, monitoring the rational use of raw materials, proper culinary processing of products, compliance with food preparation technology, maintaining the kitchen production premises in accordance with sanitary standards, dispensing finished products in accordance with yield standards , organizing the correct operation of a food warehouse, monitoring the safety of products, quality, shelf life and sales of products, monitoring stock balances (at least seven days), correct forecasting of release into production, timely ordering of products to suppliers.
3.2. The production manager is obliged to:
3.2.1. Timely and efficiently perform the tasks and responsibilities assigned to him in accordance with the requirements of current legislation, regulations, regulations, instructions and orders of the administration.
3.2.2. Develop technological maps of dishes, daily menu, assortment list, introduce new dishes, improve cooking technology, adjust the menu by entering maps according to the seasons.
3.2.3. Monitor strict adherence to food preparation technology and raw material standards.
3.2.4. Monitor strict compliance with sanitary and hygienic standards when preparing food and storing finished products.
3.2.5. Control the quality of finished products, adhere to the established range of dishes, standards for investing raw materials in culinary products and semi-finished products at all stages of food preparation.
3.2.6. Monitor the rational use of raw materials, the correct culinary processing of products according to the cooking technology.
3.2.7. Organize regular monitoring of the quality of raw materials, semi-finished products and finished products supplied to production, check their compliance with regulatory and technological documentation, and prevent the use of substandard products and raw materials for preparing food and culinary products.
3.2.8. Conduct daily rejection of prepared food with members of the rejection commission.
3.2.9. Monitor the correct organization of the production process, ensure the use of new equipment, and the introduction of technological processes that help improve the quality of food preparation.
3.2.10. To improve the organization of chefs' workplaces, to provide production shops with technological maps, tables of standards for storing products, and other normative technological documentation and to organize its study.
3.2.11. Organize the serving and ensuring the availability of dishes in full according to the menu throughout the duration of the service until the last vacationer; preparing dishes for serving, maintaining their appearance until the end of the service.
3.2.12. Provide effective service according to the "Buffet" system, namely: balanced forecasting of the number of servings in terms of the assortment, both daily and weekly (taking into account such objective factors as arrival, departure, season, air temperature, social status, activity at breakfast, transfer to consumption specific dishes, calorie content of dishes in the context of the daily menu); launching into production of finished products left over from the last meal, allowing, according to the norms and shelf life, to use it in the production of other dishes (pudding, casserole, etc.); control the timely supply of dishes to Swedish line food warmers during active parsing, while maintaining the required temperature, organoleptic characteristics, appearance and presentation of the dish in the gastronorm container. Maintain the assortment of dishes on the menu until the end of the meal service. The buffet service staff must have a neat appearance, a “chronic” smile, be helpful in communication, give necessary but brief information, keep gastronorm containers filled, ensuring the best appearance of the dish until the end of the service delivery time.
3.2.13. During the shift, monitor and manage the work of the “buffet line”: cooks, kitchen workers, being in the hall behind the technological equipment the entire time of service; if necessary, provide information to vacationers, monitor the timely serving of dishes throughout the entire vacation period; adjust the work of cooks, assess the situation, collect facts and statistical data necessary in the future for effective production forecasting.
3.2.14. Participate in the organization of rational nutrition for individual groups of dieters, dietary and therapeutic nutrition.
3.2.15. Compile a preliminary and actual menu layout, a summary of the actual number of food services provided for the previous day.
3.2.16. Draw up a demand invoice for receiving products from the warehouse, approve it with the head of the canteen and the director of the enterprise. Receive products from the warehouse the next day according to the preliminary Menu layout and Requirements.
3.2.17. Write off products to production daily based on the updated Layout Menu.
3.2.18. Monitor the operation of the food warehouse, maintain warehouse records, and comply with the norms and regulations for storing products.
3.2.19. Conduct scheduled and unscheduled inventories of the warehouse and storeroom to identify and eliminate deficiencies in their work.
3.2.20. Carry out control developments to establish standards for waste and costs during cold and heat processing of raw materials, which are not included in the current regulatory documentation, standards for adding products to dishes.
3.2.21. Conduct negotiations with food suppliers in order to conclude contracts for the supply of products, and preliminarily hold a tender among at least three participants in the same group or product category. When concluding contracts, points on terms, payment terms, quality, delivery conditions, prices should be brought to uniform requirements, previously agreed upon with the manager. canteen, chief physician, director, lawyer and deputy chief accountant for economic issues. Monitor the implementation of concluded contracts.
3.2.22. Draw up and timely submit applications (according to the approved deadlines and application form) to the head of the canteen to draw up a general application for the purchase of goods and materials, repair and replacement of technological equipment, provision of detergents and disinfectants, stationery for normal activities. Monitor the timely completion of requests and the use of inventory items for their intended purpose.
3.2.23. Supervise the work of subordinate personnel. Distribute responsibilities among kitchen workers, draw up work schedules for canteen staff, and keep time sheets for their working hours.
3.2.24. Conduct theoretical and practical seminars with chefs on the use of new types of raw materials, semi-finished products, frozen dishes, provide assistance in the development of recipes and technologies for preparing signature dishes and products. Develop recipes for new dishes.
3.2.25. Provide instruction to kitchen workers on food preparation technology and other production issues. Conduct certification of kitchen staff upon hiring.
3.2.26. Carry out clear interaction with the canteen staff (canteen manager, administrators, waiters) to ensure the flawless operation of the canteen as a whole.
3.2.27. Ensure the maintenance of industrial premises of the kitchen, food warehouse, and service yard in accordance with sanitary rules.
3.2.28. Comply with and comply with the requirements of rules, regulations and other regulatory documents on labor protection, fire, electrical and industrial safety, industrial sanitation and labor legislation.
3.2.29. Monitor compliance by subordinate personnel with rules and requirements for labor protection, safety precautions, and the state of labor and production discipline.
3.2.30. Observe the rules of personal hygiene and industrial sanitation.
3.2.31. Maintain labor discipline. Be at the workplace in a sober state and in a satisfactory state of health, which does not interfere with the performance of their functional duties.
3.2.32. Actively participate in the social life of the team. Take part in sanitary days (hours), cleanup days for landscaping the territory of the enterprise.
3.2.33. Ensure complete safety of property on the canteen’s balance sheet. Treat the property of the sanatorium with care, take measures to promote its safety and extend its service life, and take urgent measures to prevent damage.
3.2.34. Take measures to immediately eliminate the causes and conditions that may cause downtime, accidents or other damage, and if it is not possible to eliminate these causes on your own, immediately notify the manager about this. canteen, chief physician, director of the enterprise or other official.
3.2.35. Conduct preliminary and periodic medical examinations in a timely manner (once a quarter - medical examination, once a year - medical examination) and ensure timely medical examinations for kitchen and food warehouse staff.
3.2.36. Work to improve your qualifications and professional skills. Undergo training according to the professional development plan at educational and methodological centers. Take part in the organization and control the timing of advanced training for subordinate employees. Make proposals to the canteen manager on drawing up a plan for advanced training for kitchen and food warehouse workers.
3.2.37. Comply with the requirements of the collective agreement.
4. RIGHTS
4.1. Make proposals to the management of the sanatorium on issues related to its activities and concerning the organization and conditions of its work.
4.2. Attend meetings where issues related to the manager’s area of activity are discussed. production.
4.3. Get acquainted with the documents defining his rights and obligations, with draft management decisions relating to his activities.
4.4. Make decisions within your competence.
4.5. Receive information necessary to perform your duties from the head of the canteen, the director of the enterprise and the chief physician.
4.6. Demand that the administration create normal and safe working conditions; provision of necessary materials, equipment, supplies, cleaning products, personal protective equipment.
4.7. Demand that subordinate employees comply with the rules and regulations of occupational health, safety, industrial sanitation, and internal labor regulations.
4.8. Refuse to receive low-quality raw materials and products from the warehouse.
4.9. Submit proposals to the canteen manager to impose disciplinary sanctions on individual employees for failure to fulfill their assigned duties or violations of labor discipline; proposals to reward distinguished employees.
4.10. Submit proposals for improvement of work related to the responsibilities provided for in the job description for consideration by management.
4.11. Inform the head of the canteen about all shortcomings in the activities of the structural unit (kitchen, food warehouse) identified during the performance of their official duties and make proposals for their elimination.
4.12. Sign and endorse documentation within your competence.
5. RELATIONSHIPS (JOB RELATIONSHIPS)
5.1. The production manager interacts:
5.1.1. With the canteen manager:
When receiving official information, documentation, materials to perform their official duties;
When providing the necessary reports on the work of the kitchen, food warehouse and other documentation;
When resolving issues related to the release of inventory items.
5.1.2. With the chief physician on issues related to the sanitary condition of the kitchen and food warehouse, food storage in the food warehouse, compliance with temperature conditions, and the quality of food preparation.
5.1.3. With the financial and economic department:
Upon receipt of information about the conditions of remuneration, accrued wages, the amount of food allocations, the staffing table of the structural unit and other financial issues related to the work of the kitchen, as well as on issues of accounting and write-off of inventory items.
5.1.4. With the department of organizational, legal and personnel work:
Upon receipt of information about work experience, availability of benefits, legal advice;
When applying for a job, submits the documents required for employment;
Promptly reports changes in registration data (family composition, home address, military registration, passport data, etc.);
Submits correctly completed applications, memos and other documents necessary for drawing up orders.
6. RESPONSIBILITY
6.1. For dishonest performance or failure to fulfill job duties provided for in the job description - within the limits of the current labor legislation of Ukraine.
6.2. For offenses committed in the course of activity or as a result of inactivity - within the limits established by the current administrative, criminal and civil legislation of Ukraine.
6.3. For causing material damage to the enterprise - within the limits established by the current labor and civil legislation of Ukraine.
7. PERFORMANCE EVALUATION CRITERIA
7.1. The main criteria for evaluating work are the completeness, timeliness and high quality of fulfillment of the tasks and responsibilities provided for in this job description.
7.2. The work of the production manager is assessed by the head of the canteen and the chief physician in the course of daily activities and by the certification commission once every five years.
8. WORKPLACE
8.1. The workplace of the production manager is the canteen, with the technological equipment and material assets located in it.
Compiler of job description
Agreed:
I have read the job description of the head of catering production:
" ___ " ____________ G. ___________________ _________________
Download job descriptionproduction manager (chef)(.doc, 86KB)
I. General provisions
- The production manager (chef) belongs to the category of managers.
- A person with a higher professional education and work experience in the specialty of at least 3 years or secondary vocational education and work experience in the specialty of at least 5 years is appointed to the position of production manager (chef).
- Appointment to the position of production manager (chef) and dismissal from it is made by order of the director of the enterprise
- The production manager (chef) must know:
- 4.1. Resolutions, orders, orders, other governing and regulatory documents of higher and other bodies concerning the operation of public catering establishments.
- 4.2. Organization and technology of production.
- 4.3. Assortment and quality requirements for dishes and culinary products.
- 4.4. Basics of rational and dietary nutrition.
- 4.5. The order of the menu.
- 4.6. Accounting rules and standards for issuing products.
- 4.7. Consumption rates for raw materials and semi-finished products.
- 4.8. Calculation of dishes and culinary products and their prices.
- 4.9. Standards and technical specifications for products, raw materials and semi-finished products.
- 4.10. Rules and terms of storage of products, raw materials and semi-finished products.
- 4.11. Types of technological equipment, operating principles, technical characteristics and operating conditions.
- 4.12. Economics of catering.
- 4.14. Organization of payment and labor incentives.
- 4.15. Basics of labor organization.
- 4.16. Labor legislation.
- 4.17. Internal labor regulations.
- 4.18. Rules and regulations of occupational health, safety, industrial sanitation and fire protection.
- The production manager (chef) reports directly to
- During the absence of the production manager (vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner, who acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him.
II. Job responsibilities
Head of production (chef):
- Manages the production and economic activities of the catering unit.
- Directs the activities of the workforce to ensure the rhythmic release of own-produced products of the required range and quality in accordance with the production task.
- 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 food products, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, range, quantity and quality of their receipt and sale.
- Based on a study of consumer demand, provides a variety of dishes and culinary products and compiles a menu.
- Carries out constant control over food preparation technology, standards for laying raw materials and employees’ compliance with sanitary requirements and personal hygiene rules.
- Arranges cooks and other production workers.
- Creates a schedule for cooks to work.
- Conducts quality control of prepared food.
- Organizes accounting, preparation and timely submission of reports on production activities, implementation of advanced techniques and labor methods.
- Monitors the proper operation of equipment and other fixed assets.
- Provides instruction on food preparation technology and other production issues.
- Monitors employees' compliance with occupational health and safety rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.
- Conducts work to improve the skills of employees.
III. Rights
The production manager (chef) has the right to:
- Get acquainted with draft decisions of the management of a public catering enterprise related to its activities.
- Make proposals for improving work related to the responsibilities provided for in these instructions.
- Involve specialists from all (individual) structural divisions of the enterprise in solving the tasks assigned to it (if this is provided for by the regulations on structural divisions, if not, then with the permission of the director of the enterprise).
- Sign and endorse documents within your competence.
- Submit for consideration by the head of the enterprise proposals on the appointment, transfer and dismissal of employees of the enterprise; proposals to reward distinguished employees and impose penalties on violators of production and labor discipline.
- Require the head of the enterprise to provide assistance in the performance of his official duties and rights.
IV. Responsibility
The production manager (chef) is responsible for:
- For improper performance or failure to fulfill one’s job duties as provided for in this job description - within the limits determined by the current labor legislation of the Russian Federation.
- For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation.
- For causing material damage - within the limits determined by the current labor and civil legislation of the Russian Federation.
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Posted On 11/01/2017
The chef, as a team leader, must be responsible for the work of the team. It not only affects the climate in the restaurant, but also contributes to its improvement. Cooking is a creative process, and many dishes turn out simply delicious if you cook them in a great mood. The responsibilities of the chef do not end there - he must be able to do a lot of things. If his experience in establishing contact with other employees is useful, then the whole team will work just fine. He must create a favorable atmosphere in the kitchen, in the team, and monitor the work of his employees.
What are the responsibilities of a chef?
- He must be able to create a menu. Know what a banquet menu, buffet table, children's dishes, seasonal snacks are.
- Be prepared for updates to the list of drinks and treats. The menu is usually updated 3 times a year.
- Monitor products and their expiration dates. If expired products were delivered to the restaurant, the chef is obliged to return them.
- Choose those signature dishes that the establishment’s waiter can offer.
- Develop your own options for cost-effective dishes. Their cost must be indicated by the restaurant director.
- The responsibilities of the chef do not end there. He often conducts master classes for employees; this happens when innovations appear in the establishment.
- Prepare your own meals.
- Monitor the supply of ready-made dishes.
- He can train staff on the rules for storing and preparing products.
- The chef may recommend to the management to change the equipment or update it and the equipment of the establishment.
- He may select other chefs after they have been interviewed.
- What can the chef do together with other staff?
- He can give advice to management about equipping the kitchen with equipment. This work involves a consultant, director, technologist and chef.
- Conclude agreements with suppliers. It should tell you how good the products are from that supplier.
The job description of a chef will briefly sound like this.
Rules that a boss should know.
The chef must know all the points about production technology, basic concepts about baby food, dietary cuisine. This person must also understand the range and know the quality of the dishes. Usually he also takes part in preparing the treats. He must have a good eye, because you cannot season the food with too much sauce, or sprinkle too much cheese on the pizza. But you shouldn’t not report products either. This will make the snacks stop being savory and tasty. The chef must know the calculation of dishes and their prices.
He must know the storage time of products and the principle of working with them.
All employees of the establishment must be familiar with the working conditions. And the chef, too. He is obliged to stimulate the work of the team, make it organized and simple. Work as a chef – This is a difficult and troublesome task. But as a result of good organization, the success of the establishment is simply guaranteed.
Job Descriptions
Job description of production manager (chef)
Open in WORD format
I. General provisions
1. The production manager (chef) belongs to the category of managers.
2. A person with a higher professional education and work experience in the specialty of at least 3 years or secondary vocational education and work experience in the specialty of at least 5 years is appointed to the position of production manager (chef).
3. Appointment to the position of production manager (chef) and dismissal from it is made by order of the director of the enterprise
4. The production manager (chef) must know:
4.1. Resolutions, orders, orders, other governing and regulatory documents of higher and other bodies concerning the operation of public catering establishments.
4.2. Organization and technology of production.
4.3. Assortment and quality requirements for dishes and culinary products.
4.4. Basics of rational and dietary nutrition.
4.5. The order of the menu.
Job Descriptions
Accounting rules and standards for issuing products.
4.7. Consumption rates for raw materials and semi-finished products.
4.8. Calculation of dishes and culinary products and their prices.
4.9. Standards and technical specifications for products, raw materials and semi-finished products.
4.10. Rules and terms of storage of products, raw materials and semi-finished products.
4.11. Types of technological equipment, operating principles, technical characteristics and operating conditions.
4.12. Economics of catering.
4.14. Organization of payment and labor incentives.
4.15. Basics of labor organization.
4.16. Labor legislation.
4.17. Internal labor regulations.
4.18. Rules and regulations of occupational health, safety, industrial sanitation and fire protection.
5. The production manager (chef) reports directly to
6. During the absence of the production manager (vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner, who acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him.
II. Job responsibilities
Head of production (chef):
1. Manages the production and economic activities of a division of a public catering enterprise.
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.
3. Carries out work to improve the organization of the production process, introduce progressive technology, effectively use equipment, improve the professional skills of workers in order to improve the quality of products.
4. Draws up requests for necessary food products, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, range, quantity and quality of their receipt and sale.
Based on a study of consumer demand, provides a variety of dishes and culinary products and compiles a menu.
6. Carries out constant monitoring of food preparation technology, standards for laying raw materials and employees’ compliance with sanitary requirements and personal hygiene rules.
7. Arranges cooks and other production workers.
8. Creates a schedule for cooks to work.
9. Conducts rejection of prepared food.
10. Organizes accounting, preparation and timely submission of reports on production activities, implementation of advanced techniques and labor methods.
11. Monitors the proper operation of equipment and other fixed assets.
12. Provides instruction on food preparation technology and other production issues.
13. Monitors employees’ compliance with occupational health and safety rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.
14. Carries out work to improve the skills of employees.
III. Rights
The production manager (chef) has the right to:
1. Get acquainted with the draft decisions of the management of the public catering enterprise concerning its activities.
2. Make proposals for improving work related to the responsibilities provided for in these instructions.
4. Involve specialists from all (individual) structural divisions of the enterprise in solving the tasks assigned to it (if this is provided for by the regulations on structural divisions, if not, then with the permission of the director of the enterprise).
5. Sign and endorse documents within your competence.
6. Submit for consideration by the head of the enterprise proposals on the appointment, relocation and dismissal of employees of the enterprise; proposals to reward distinguished employees and impose penalties on violators of production and labor discipline.
7. Demand that the head of the enterprise provide assistance in the performance of his official duties and rights.
Responsibility
The production manager (chef) is responsible for:
1. For improper performance or failure to fulfill one’s job duties provided for in this job description - within the limits determined by the current labor legislation of the Russian Federation.
2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation.
3. For causing material damage - within the limits determined by the current labor and civil legislation of the Russian Federation.
Job description for production manager
1. General Provisions
1.1. The production manager belongs to the category of managers.
1.2. Qualification requirements:
Higher professional education and work experience in the specialty for at least 3 years or secondary vocational education and work experience in the specialty for at least 5 years.
1.3. The production manager must know:
- resolutions, instructions, 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;
- 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 regulations;
- economics of public catering;
- organization of payment and labor incentives;
- labor legislation;
- basics of labor organization;
- internal labor regulations;
- labor protection rules and regulations;
- basics of administration;
- ethics of business communication.
1.4. Appointment to the position of production manager and dismissal from the position are made by order of the general director.
1.5. The production manager reports directly to the general director.
1.6. To ensure his activities, the production manager is given the right to sign organizational and administrative documents on issues included in his functional responsibilities.
1.7. During the absence of the production manager (business trip, vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner. This person acquires the corresponding rights and bears responsibility for the improper performance of the duties assigned to him.
2. Job responsibilities
Production director:
2.1. Manages the production and economic activities of the division.
2.2. Directs the activities of the workforce to ensure the rhythmic release of own-produced products of the required range and quality in accordance with the production task.
2.3. Carries out work to improve the organization of the production process, introduce progressive technology, effectively use equipment, improve the professional skills of workers in order to improve the quality of products.
2.4. Prepares requests for necessary food products, semi-finished products and raw materials, ensures their timely acquisition and receipt from bases and warehouses, controls the assortment, quantity and timing of their receipt and sale.
2.5. Based on a study of consumer demand, he creates a menu and ensures a variety of dishes and culinary products.
Carries out constant monitoring of food preparation technology, standards for laying raw materials and compliance by employees with sanitary requirements and personal hygiene rules.
Job description of the production manager of a public catering enterprise
2.7. Carries out the placement of cooks and other production workers, draws up schedules for their reporting to work.
2.8. Conducts quality control of prepared food.
2.9. Organizes accounting, preparation and timely submission of reports on production activities, implementation of advanced techniques and labor methods.
2.10. Monitors the proper operation of equipment and other fixed assets.
2.11. Provides instruction on food preparation technology and other production issues.
2.12. Monitors employees' compliance with labor protection rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.
2.13. Makes proposals to reward distinguished employees or impose penalties on violators of production and labor discipline.
2.14. Conducts work to improve the skills of employees.
3. Rights
The production manager has the right:
3.1. Request and receive from structural units information, reference and other materials necessary to perform the duties provided for in this Job Description.
3.2. Give obligatory instructions to subordinate employees.
3.3. Take measures when discovering disciplinary violations of subordinate employees and report these violations to the head of the enterprise to bring the perpetrators to justice.
3.4. In agreement with the head of the enterprise, involve experts and specialists in the public catering industry for consultations, preparation of opinions, recommendations and proposals.
3.5. Get acquainted with the documents defining his rights and responsibilities for his position, criteria for assessing the quality of performance of official duties.
3.6. Submit proposals for improvement of work related to the responsibilities provided for in these Instructions for consideration by management.
3.7. Require the management of the enterprise to provide organizational and technical conditions and prepare the established documents necessary for the performance of official duties.
4. Responsibility
The production manager is responsible for:
4.1. For improper performance or failure to fulfill one’s official duties as provided for in this Job Description, within the limits established by the current labor legislation of the Russian Federation.
4.2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.
4.3. For causing material damage to the enterprise - within the limits established by the current labor and civil legislation of the Russian Federation.
Buy books on HR administration
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Personnel Officer's Handbook (book + diskM)
This publication provides practical recommendations on organizing the work of the personnel service and personnel records management. The material is clearly systematized and contains a large number of specific examples and sample documents. |
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Are you ready for the arrival of the labor inspector? (2013)
The author explains in detail what the labor inspectorate is and what the limits of its powers are, how inspections of compliance with labor legislation are carried out and how they can end, what violations can lead to the imposition of a fine, and which ones will entail the disqualification of the head of the organization. The book provides practical recommendations for organizational employers and individual entrepreneurs that will help avoid claims from labor inspectors. In preparing the book, all recent changes in legislation were taken into account. |
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Collection of job descriptions
The collection includes job descriptions drawn up in accordance with the qualification characteristics contained in the Qualification Directory of Positions of Managers, Specialists and Other Employees, approved by Decree of the Ministry of Labor of Russia dated August 21, 1998. No. 37, as well as in accordance with other regulations on tariff and qualification characteristics (requirements). |
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