Job description assistant chef[name of organization, enterprise, etc.]

This job description has been developed and approved in accordance with the provisions and other regulations governing labor relations.

1. General Provisions

1.1. Sous-chef belongs to the category of managers and is directly subordinate to [name of the position of the immediate leader].

1.2. A person with a higher education is accepted for the position of sous-chef. professional education and work experience in the specialty for at least [value] years or secondary vocational education and work experience in the specialty for at least [value] years.

1.3. Sous-chef should know:

Resolutions, orders, orders, other governing and regulations higher authorities concerning the organization Catering;

Organization and production technology;

Assortment and quality requirements for dishes and culinary products;

Basics of rational and dietary nutrition;

Menu compilation procedure;

Accounting rules and norms for the issuance of products;

Consumption rates of raw materials and semi-finished products;

Calculation of dishes and culinary products, current prices for them;

Standards and specifications for foodstuffs, raw materials and semi-finished products;

Storage rules and periods finished products, raw materials and semi-finished products;

Views technological equipment, work principles, specifications and the conditions of its operation;

Catering economics;

Organization of payment and labor incentives;

Fundamentals of Labor Organization;

Fundamentals of Labor Law;

Internal labor regulations;

Labor protection rules and regulations.

2. Job responsibilities

2.1. In the absence of the chef, he manages the kitchen of the catering organization.

2.2. Directs activities labor collective to ensure the rhythmic release of products own production the required assortment and quality in accordance with the production task.

2.3. Carries out work to improve the organization production process, the introduction of advanced technology, the effective use of technology, increasing professional excellence workers in order to improve the quality of products.

2.4. Draws up applications for the necessary food products, semi-finished products and raw materials, ensures their timely purchase and receipt from bases and warehouses, controls the range, quantity and timing of their receipt and sale.

2.5. Based on the study of consumer demand, it creates a menu and provides a variety of assortment of dishes and culinary products.

2.6. Carries out constant control over the technology of cooking, the norms for laying raw materials and compliance by employees sanitary requirements and personal hygiene rules.

2.7. Carries out the placement of cooks and other production workers, draws up schedules for their entry to work.

2.8. Carries out rejection of finished food.

2.9. Organizes accounting, preparation and timely submission of reports on production activities, the introduction of advanced techniques and methods of labor.

2.10. Controls correct operation equipment and other fixed assets.

2.11. Conducts briefings on cooking technology and other production issues.

2.12. Controls compliance by employees with the rules and regulations of labor protection, sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor regulations.

2.13. Makes proposals on the promotion of distinguished workers or the imposition of penalties on violators of production and labor discipline.

2.14. Carries out work to improve the qualifications of employees.

2.15. Carries out other orders of the chef.

2.16. [Other job responsibilities].

3. Rights

Sous-chef has the right to:

3.1. For all social guarantees provided by law.

3.2. Make suggestions to higher management to improve the work of the organization.

3.3. Independently make decisions within their competence and organize their implementation by subordinate employees.

3.4. Require the management of the organization to assist in the performance of their professional duties and the exercise of rights.

3.5. Receive information and documents necessary to fulfill their job responsibilities.

3.6. Supervise the activities of employees subordinate to him.

3.7. Sign and endorse documents within their 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 non-fulfillment or improper fulfillment of their duties, provided for by this job description, - within the limits determined by the current labor legislation RF.

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, civil legislation of the Russian Federation.

The job description is developed in accordance with [name, number and date of the document]

HR manager

[initials, surname]

[signature]

[day month Year]

Agreed:

[position]

[initials, surname]

[signature]

[day month Year]

I have read the instructions:

[initials, surname]

[signature]

[day month Year]

LLC "____________" restaurant "____________"

APPROVED

______ / _______________ / 20__ year

_________________ / Surname I.O. /

Director of the restaurant "____________"

JOB DESCRIPTION

Production manager (chef)

1. General Provisions

1.1. A person who has a 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 is appointed to the position of the head of production.

1.2. The production manager should know:
Resolutions, orders, orders, other governing and normative documents of higher authorities concerning the organization of public catering;
Organization and production technology;
Assortment and quality requirements for dishes and culinary products;
Basics of rational and dietary nutrition;
Menu compilation procedure;
Accounting rules and norms for the issuance of products;
Consumption rates of raw materials and semi-finished products;
Calculation of dishes and culinary products, current prices for them;
Standards and 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, principles of operation, technical characteristics and conditions of its operation;
Catering economics, labor organization fundamentals, labor legislation
Organization of payment and labor incentives;
Internal labor regulations;
Rules and regulations of labor protection, safety, industrial sanitation and fire protection;
Rules of conduct in emergency situations, first aid.

1.3. The production manager reports directly to the director.

1.4. The production manager belongs to the category of managers. Subordinate to the head of production are senior chefs, cooks, dishwashers.

1.5. During the absence of the production manager, his duties are performed by the chef-foreman appointed by the director.

2. Job responsibilities:

Production director:

2.1. Carries out management of production and economic activities of the unit.

2.2. Directs the activities of subordinates to ensure the rhythmic release of products of the required assortment and quality in accordance with the production task.

2.3. Controls the preparation of an application for the necessary food products, semi-finished products and raw materials, ensures their timely purchase and receipt, determines the range, the required quantity and timing of their receipt and sale. Controls warehouse stocks.

2.4. Carries out acceptance of goods (quantity and quality of purchased products, availability of certificates and quality certificates). Controls the terms and conditions of storage of products. The production manager is responsible for quality finished products.

2.5. Based on the study of consumer demand, it creates a menu and provides a variety of assortment of dishes and culinary products. Controls the dynamics of the markup of the dishes sold.

2.6. Carries out constant control over the technology of cooking (output, design, hygiene, temperature, speed). Keeps track of minimizing waste during cooking. Controls waste disposal.

2.7. Develops the necessary technological documentation.

2.8. Conducts the study of dishes.

2.9. Places cooks and other production workers, draws up schedules for their entry to work, plans a working day at production.

2.10. Organizes accounting, preparation and timely submission of reports on production activities (document management for the movement of goods).

2.11. Supervises the correct operation of equipment and other fixed assets. Controls the timing of equipment maintenance.

2.12. Controls the availability of dishes, inventory, their cleanliness, maintains the necessary stock.

2.13. Conducts briefings on cooking technology and other production issues in the workplace. Maintains internal documentation on labor protection.

2.15. Monitors compliance by employees with sanitary requirements and personal hygiene rules, labor protection and safety rules and regulations, fire safety rules, industrial and labor discipline rules, and internal labor regulations. Supervises the standards of clean clothing and the appearance of staff. Passes medical checkup.

2.16. Carries out an assessment of the work of the staff. Makes proposals on the promotion of distinguished workers or the imposition of penalties on violators of production and labor discipline.

2.17. Carries out work to improve the organization of the production process, the introduction of advanced technology, the effective use of technology, improve the professional skills of workers in order to improve the quality of products.

2.18. Is engaged in the selection of personnel, promotes faster adaptation. Creates a favorable climate in the team.

2.19. Teaches the staff working in the hall with the menu, its novelties (the main components of the dish, the rules of serving, the combination with other dishes and drinks), controls the knowledge.

3. Rights

The production manager has the right:

3.1. Require management to create necessary conditions to perform official duties.

3.2. Within the limits of their competence, inform the immediate supervisor about all deficiencies identified in the process of activity and make proposals for their elimination, as well as make proposals for improving the work of the enterprise.

3.3. To get acquainted with the draft decisions of the organization's management concerning its activities.

3.4. Request in person or on behalf of general director the managers and specialists of the enterprise have information and documents necessary for the performance of their official duties.

3.5. To involve specialists from other departments in solving the tasks assigned to him.

3.6. Sign and endorse documents within their competence.

4 . Responsibility

4.1 The chef is held liable in accordance with labor law for:

Poor quality and untimely performance of work and duties listed in of this manual;

For inadequate quality of manufactured products;

For non-observance of labor protection and safety regulations by subordinates;

For the sanitary and hygienic, fire safety problems of the enterprise;

Ignorance of the documents and materials listed in this manual;

Offenses that became the basis for the imposition of fines and other administrative penalties on the cafe.

4.2. Carries financial responsibility:

For ensuring the safety of the material assets entrusted to him;

Audit results.

4.3. Head for the commission of offenses in the course of its activities, depending on their nature and consequences, bears civil, administrative and criminal liability in the manner prescribed by law.

4.4. Is responsible for the improper performance of official duties in accordance with applicable law.

5. Other conditions

5.1. This job description is communicated to the employee against receipt. An acquaintance sheet is attached.

REFERENCE LIST

I have read the job description, I have received one copy and undertake to keep it at my workplace.

AGREED

Director ___________________ /_____________/

Chef's job description

1. GENERAL PROVISIONS

1.1. The chef belongs to the category of managers.

1.2. When performing official duties, he reports directly to the General Director.

1.3. Appointment and dismissal are made by order of the General Director.

1.4. A person who has a 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 is appointed to the position of a chef.

1.5. The chef should know:

1.5.1. Resolutions, orders, orders, other governing and normative documents of higher authorities concerning the organization of public catering;

1.5.2. Organization and technology of preparation of all types of dishes and culinary products;

1.5.3. Assortment and quality requirements for dishes and culinary products;

1.5.4. Rules for drawing up a festive and banquet menu;

1.5.5. Basics of rational and dietary nutrition;

1.5.6. Features of cooking national dishes;

1.5.7. Menu compilation procedure;

1.5.8. Rules for portioning, processing and serving dishes;

1.5.9. Accounting rules and norms for the issuance of products;

1.5.10. Consumption rates of raw materials and semi-finished products;

1.5.11. Calculation of dishes and culinary products, current prices for them;

1.5.12. Standards and specifications for food products, raw materials and semi-finished products;

1.5.13. Rules and terms of storage of finished products, raw materials and semi-finished products;

1.5.14. Types of technological equipment, principles of operation, technical characteristics and conditions of its operation;

1.5.15. Internal rules in force;

1.5.16. Catering economics;

1.5.17. Organization of payment and labor incentives;

1.5.18. Fundamentals of Labor Organization;

1.5.19. Labor legislation;

1.5.20. Rules and regulations for labor protection, safety, industrial sanitation and fire protection.

1.6. In his activities, the chef is guided by:

1.6.1. The Charter;

1.6.2. This job description.

1.7. During the time of the chef, his duties are performed by a deputy.

2. JOB RESPONSIBILITIES

The chef must:

2.1. Carry out management of the production and economic activities of the unit.

2.2. To direct the activities of the labor collective to ensure the rhythmic output of products of their own production of the required assortment and quality in accordance with the production task.

2.3. Draw up applications for the necessary food products, semi-finished products and raw materials, control the assortment, quantity and timing of their receipt and sale.

2.4. Carry out constant control over the technology of cooking, the norms for laying raw materials and the observance of sanitary requirements and rules of personal hygiene by employees.

2.5. To carry out the placement of cooks and other production workers.

2.6. Carry out rejection of finished food.

2.7. Organize accounting, preparation and timely submission of reports on production activities, the introduction of advanced techniques and methods of work.

2.8. Monitor the correct operation of equipment and other fixed assets.

2.9. Conduct briefings on cooking technology and other production issues.

2.10. Monitor employees' compliance with the rules and regulations of labor protection, sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor regulations.

2.11. Make proposals to reward distinguished workers or to impose penalties on violators of production and labor discipline.

2.12. Carry out work to improve the qualifications of employees.

3. RIGHTS

The chef has the right to:

3.1. Require management to create the necessary conditions for the performance of official duties.

3.2. Within the limits of their competence, inform the immediate supervisor about all deficiencies identified in the process of activity and make proposals for their elimination, as well as make proposals for improving the work of the enterprise.

3.3. To get acquainted with the draft decisions of the organization's management concerning its activities.

3.4. To request, personally or on behalf of the general director, from the managers and specialists of the enterprise information and documents necessary for the performance of official duties.

3.5. To involve specialists from other departments in solving the tasks assigned to him.

4. LIABILITY

The chef is responsible within the limits determined by the current legislation Russian Federation, per:

4.1. For violation of the Internal Labor Regulations

4.2. Inadequate provision of performance of their functional duties

4.3. Failure to comply with orders, orders and instructions of the director of the enterprise

4.4. Failure to comply with the requirements of the job description.

4.5. Appearance at the workplace without uniform and in improper condition.

4.6. Violation of the operating mode.

4.7. Safety of entrusted material assets.

4.8. Failure to comply with safety regulations at the workplace.

4.9. Non-safety of goods, dishes, inventory and equipment.

4.10. Failure to ensure the sanitary condition of your workplace.

5. CONDITIONS OF WORK

The Administrator's work schedule is determined in accordance with the Internal Labor Regulations established at the enterprise.

The director is familiar with the job description:

_____________________________________

_____________________________________

_____________________________________

_____________________________________
_____________________________________

"_____" ____________________ 20__.

fixes and concretizes the provisions employment contract concluded with an employee when hiring. What structure the job description of this specialist can have and what information it contains will be discussed later in the article.

Differences in the rights and responsibilities of a chef and an ordinary cook

Catering organizations have their own hierarchy: cooks are responsible for cooking, and the chef is at the head of them. At the same time, the duties of an ordinary chef include only cooking, and a chef is also an administrator. No one else knows better what products need to be purchased, how many people are required in the kitchen and how to distribute responsibilities between them.

This state of affairs is reflected in the content of their job descriptions. The chef has much more rights, as well as responsibilities, than the chefs who are subordinate to him. What exactly does the chef do in the kitchen is defined differently in each restaurant.

In those restaurants where he is also the owner, the chef makes almost all decisions, being responsible at once for all the work of the establishment, delving into all the issues and controlling the work of all his employees. Where he is just an employee, the scope of his rights may be limited. However, even in this case, one should not forget that a chef is still a creative profession, so an employer should not limit a specialist in cooking, choosing a menu and selecting suppliers.

Don't know your rights?

Approximate job description structure

It may include several sections in which the rights and obligations of the employee are enshrined, is given a brief description of relationships with the manager and subordinates, as well as prescribed qualification requirements, put forward to the candidate for the position. In this case, the structure of the job description may be as follows:

1. General Provisions

   This section contains introductory information regarding the employee's place in the company, as well as the set of knowledge and skills that he must possess:

   • job title (chef);
   • the order of subordination (the superior leader is determined, if any);
   • position category (manager);
   • qualification requirements, among which there may be requirements for education (almost always the chef is required to have a specialized education) and work experience, as well as a description of the skills that the employee must have;
   • a list of regulations, instructions and rules that an employee should know and which he should be guided by in his activities.
2. Rights

   The chef, as a leader, is endowed with a wide range of powers. Most often, the job description assigns the following rights to him:

   • send management suggestions for improving the workflow;
   • require the manager to assist in the performance of official duties;
   • require food preparation and customer service employees to perform their duties in a timely manner;
   • set the menu, choose the dishes of the day;
   • choose suppliers and conclude supply contracts with them;
   • hire staff for the kitchen;
   • make daily grocery orders.
3. Job responsibilities

   The chef's working day is scheduled by the minute, he is responsible for both cooking and organizational issues concerning the operation of the entire kitchen. In this regard, his job description may state that the chef on duty is obliged to:

   • monitor the availability of all necessary products, control their delivery;
   • organize a food preparation workflow;
   • control the compliance of all prepared dishes with output standards and sanitary requirements;
   • analyze consumer demand, while communicating with visitors, ensure a variety of assortments and constant availability of the most popular dishes;
   • develop and implement new recipes;
   • instruct personnel on cooking techniques;
   • organize master classes on cooking new dishes;
   • prepare expense reports.
4. Responsibility

   The chef is endowed with broad powers, but his responsibility is also higher than that of ordinary kitchen workers. So, chefs can attract:

   • to disciplinary responsibility - for non-fulfillment or improper fulfillment of their labor duties;
   • administrative or criminal - for committing the corresponding misconduct;
   • material (within the limits established by civil and labor legislation) - for the damage caused.

How to combine the provisions of regulatory enactments and employer's requirements in the job description

Such a position as a chef, in a single qualification handbook There are no positions, there is only a description of the positions of chefs of various categories. Thus, if necessary, individual job responsibilities can be taken from there, if it will correspond to what the chef actually does in his workplace.

The employer (if the chef has one) decides for himself what rights to grant to the employee. However, it is important to remember that the scope of rights should allow the chef to perform all his duties, without limiting his actions. The same applies to the requirements for the qualifications of an employee: the issue of restrictions on the level of education and work experience that a candidate must have is decided solely by the employer, but they must also correspond to the duties assigned to the employee.

Cases of liability and the rules for imposing punishment are clearly spelled out in the legislation, therefore they are not duplicated in the job description. It's just that it once again stipulates that a violation may entail negative consequences in the form of various sanctions.

In conclusion, it remains to be said that the position of a chef combines a creative approach to work and the application of organizational skills - and his job description should take this into account. The rights that are accorded to the chef should not restrict his cooking work, but should also allow him to lead administrative activities... It makes sense to prescribe official duties in as much detail as possible, so that subsequently there are no disputes about the delimitation labor functions with other employees of the organization.

1.1 This job description defines functional responsibilities, Rights and Responsibilities of the Food Chef.

1.2 The chef of the catering department belongs to the category of managers.

1.3 The chef of the catering department is appointed and dismissed in accordance with the procedure established by the current labor legislation by order of the director of the enterprise.

1.4 Relationship by position:

1.4.1	Direct subordination	Director of the enterprise
1.4.2.	Additional subordination	−
1.4.3	Gives orders	Catering staff
1.4.4	The employee replaces	person appointed to the directors of an enterprise
1.4.5	The employee replaces	−

1. Qualification Requirementsfood chefs:

2.1.	Education	Secondary vocational
2.2	work experience	Practical work experience of at least 3 years
2.3	knowledge	food standards, planning and production technology, requirements for the quality of dishes and culinary products, consumption rates of raw materials and semi-finished products, calculation of dishes, requirements of GOSTs and technical conditions for products, storage rules for raw materials, semi-finished products, finished products, modern species technological equipment and principles of its operation, requirements for industrial premises, equipment, inventory, utensils, etc., progressive methods of organizing production, rules on labor protection, safety, industrial sanitation and hygiene
2.4	skills	−
2.5	Additional requirements	−

1. Documents regulating activitiesfood chefs

3.1 External documents:

Legislative and regulations related to the work being performed.

3.2 Internal documents:

The company's charter, orders and directives of the director; Regulations on the catering department, Job description of the chef of the catering department, Internal labor regulations.

1. Job duties of a chef in a catering unit

4.1. Draws up and submits to the warehouse applications for the receipt of products, equipment and utensils.

4.2. Composed together with nurse on dietology and a dietitian menu, taking into account the necessary daily nutritional needs of patients, not exceeding the allocation for food, as well as a menu-layout for each dish.

4.3. Carries out the selection and rational placement of personnel in the catering unit.

4.4. Instructs employees of the catering department on the implementation of the requirements of cooking technology. Organizes rational use raw materials, proper culinary processing of products, guided by the technological rules of cooking, while ensuring the high quality of the prepared food and good design dishes.

4.5. Ensures the timely preparation and distribution of food.

4.6. Monitors the right vacation finished products in accordance with the output standards provided for by the current collection of recipes for dishes and culinary products.

4.7. Instructs food workers on the rules for caring for mechanical equipment and implements, on the observance of sanitary requirements when processing products. Ensures that the scales, weights and all measuring devices in production are in full working order.

4.8. Prepares applications for the director of the enterprise for the necessary repair of premises and equipment.

4.9. Monitors the observance by the personnel of the catering department of the rules on labor protection and safety measures, as well as the rules of the internal labor schedule.

4.10. Controls the sanitary condition of the catering unit.

4.11. Participates in the organization and implementation of the technological minimum in the technology of cooking and nutritional therapy.

4.12. Systematically improves professional qualifications.

4.13. Regularly holds production meetings with the staff of the catering department.

4.14. Regularly undergoes a medical examination in accordance with the existing rules.

4.15. Maintains the necessary accounting and reporting documentation.

1. Catering chef's rights

The chef has the right to:

5.1. To be directly involved in the work of the hospital administration in the selection of personnel for work in the catering unit.

5.2. Issue orders and instructions to catering workers in accordance with their level of competence and qualifications and monitor their implementation.

5.3. To put forward for discussion by the hospital council issues related to the improvement of the catering department.

5.4. Participate in meetings where issues related to the work of the catering unit are considered.

5.5. Receive the information he needs to carry out his duties.

5.6. Make decisions within their competence.

5.7. Represent the hospital administration of employees subordinate to him for encouragement and make proposals for the imposition of penalties.

5.8. Make proposals to the hospital administration on improving the work of the catering department, as well as improving the organization and conditions of their work and the work of staff.

1. Catering chef's responsibility

Chef food is responsible:

6.1. For improper performance or non-performance of their official duties provided for by this job description - within the limits determined by the current labor legislation of Ukraine.

6.2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of Ukraine.

6.3. For causing material damage - within the limits determined by the current labor and civil legislation of Ukraine.

1. Working conditions of the chef of the catering unit

The working hours of the chef of the catering unit are determined in accordance with the Internal Labor Regulations established in the enterprise.

1. Terms of remuneration

The terms of remuneration of the chef of the catering unit are determined in accordance with the Regulations on the remuneration of personnel.

9 Final provisions

9.1 This Job Description has been drawn up in two copies, one of which is kept by the Company, the other - by the employee.

9.2 Tasks, Duties, Rights and Responsibilities can be clarified in accordance with changes in the Structure, Tasks and Functions structural unit and workplace.

9.3 Changes and additions to this Job Description are made by order of the General Director of the enterprise.

Head of structural unit
		(signature)	(surname, initials)
AGREED:
Head of the legal department
(signature)	(surname, initials)
00.00.0000
I have read the instructions:
		(signature)	(surname, initials)
		00.00.00