Kitchen worker: responsibilities, working conditions, qualification requirements, job descriptions, responsibility for failure to perform

Job description for catering workers (kitchen worker)

MUNICIPAL BUDGETARY EDUCATIONAL INSTITUTION

"BOROVLYANSKAYA SECONDARY EDUCATION SCHOOL"

JOB DESCRIPTION FOR KITCHEN WORKER

1.Basic provisions

1.1. A kitchen worker in his activities is guided by the Constitution of the Russian Federation and the Law of the Russian Federation “On Education”, decrees of the President of the Russian Federation, decisions of the Government of the Russian Federation and educational authorities; labor legislation; rules and regulations of labor protection, safety and fire protection, as well as the Charter and local regulations of the school.

1.2 The kitchen worker is appointed to the position and dismissed by order of the school director.

1.3 The kitchen worker reports to the school caretaker and the school director.

1.4 The kitchen worker is financially responsible for material assets (dishes, equipment, utensils, tools, etc.) in the kitchen and the quality processing of vegetables and other products.

1.5Must know:

• Sanitary and epidemiological rules and standards SanPiN 2.4.5.2409-08 “Sanitary and epidemiological requirements for catering for students in general education institutions, primary and secondary vocational education institutions” (approved by Resolution of the Chief State Sanitary Doctor of the Russian Federation dated July 23, 2008 N 45) .
• Sanitary and hygienic standards for the maintenance of premises, equipment, and inventory.
• Fundamentals of labor organization in a catering department.
• Rules, standards of labor protection, safety precautions, industrial sanitation.
• Name of kitchen utensils, utensils, tools, equipment and their purpose.
• Rules for the movement of products and finished products in the catering unit.
• Rules for turning on and off electrical equipment in the kitchen.
• Safe working practices when carrying, loading, unloading, and transporting goods.
• Fire protection rules.
• Internal labor regulations for school employees.
• Sanitary rules for school.
• Rules for storing material assets, raw materials, ways to protect them from damage.
• Requirements for sanitary and epidemiological regulations in the catering department.
• Methods for checking working tools and devices for their suitability for work.
• Occupational safety instructions for kitchen workers on the use of equipment.
• Rules for maintaining established documentation in the kitchen.
• Rules for providing first aid to victims.

2 Job responsibilities:

2.1. Ensure the safety of material assets in order to prevent damage and loss.

2.2. Immediately report to the chef and administration any cases of damage, shortages, or surpluses in the kitchen.

2.3. Treats economically and carefully the storage, use and expenditure of material assets in the kitchen.

2.4. Responsible for the sanitary condition of his workplace and strictly observes the rules of personal hygiene.

2.5. There are periodic instructions on the sanitary minimum and free medical examinations.

2.6. Receives cleaning supplies and necessary equipment from the school director. Labels this equipment and ensures its safety. 2.7. Complies with occupational health, safety and fire safety rules and regulations. 2.8. Complies with ethical standards of behavior in school, everyday life, and public places that correspond to the social status of an employee of an educational institution

2.9. Characteristics of the work:

1 Delivery of semi-finished products, raw materials, products in the kitchen.

2 Unloading products from containers.

3. Inside the kitchen transportation of raw materials, products, dishes, equipment, containers.

4. Filling boilers with water.

5. Washing kitchen utensils, sinks, tables, cutting boards, tools, refrigeration equipment, electric stoves, electric meat grinders, ovens.

6. Delivery of finished products for distribution.

7. Carrying out routine and general cleaning of kitchen premises.

8. Peeling vegetables, processing raw products.

9. Preparation of working solutions.

10. Turning on electric stoves, cabinets, boiler.

11. Collection and removal of food waste.

12. Participation in and carrying out minor routine repairs of the block premises.

13. Filling out the established documentation.

14. Compliance with personal hygiene rules.

15. Continuous improvement of business skills.

16. In case of production necessity, he can work as a cook.

3. Rights

A kitchen worker, when performing professional duties, has the right, within his competence: 3.1.
Participate in the management of the school in the manner determined by the Charter of the institution, protect their professional honor and dignity. 3.2. Require school management to provide assistance in the performance of official duties. 3.3. Get acquainted with complaints and other documents containing an assessment of his work, give explanations on them. 3.4. Receive from school leaders and specialists the information necessary to carry out their activities. 3.5. Submit proposals on issues of their activities for consideration by the school director. 3.6. To a workplace that meets labor protection requirements, receiving reliable information from the employer about the conditions and labor protection in the workplace. 3.7. Confidentiality of the disciplinary (official) investigation, except for cases provided for by law. 4. Responsibility
4.1. The kitchen worker is responsible for the life and health of students during the performance of professional duties in accordance with the legislation of the Russian Federation. 4.2. For failure to perform or improper performance without good reason of his job duties, the Charter and local regulations of the school, the cook bears disciplinary liability in the manner prescribed by labor legislation. 4.3. For culpable infliction of damage to the school or participants in the educational process in connection with the performance (non-performance) of his official duties, the cook bears financial liability in the manner and within the limits established by labor and (or) civil legislation.

5. Relationships. Relationships by position

5.1. The kitchen worker works according to a schedule based on a 36-hour work week and approved by the school director. 5.2. During school holidays that do not coincide with vacation, a kitchen worker may be involved by the school administration in other types of work not related to his professional activities. 5.3. The kitchen worker receives regulatory and organizational information from the school director. 5.4. Systematically exchanges information on issues within his competence with all school employees.

I have read the instructions and received the second copy in my hands _________________________

________________________

MUNICIPAL BUDGETARY EDUCATIONAL INSTITUTION "BOROVLYANSKAYA SECONDARY SCHOOL"

JOB DESCRIPTION FOR COOK

1. General Provisions

1.1. . The cook in his activities is guided by the Constitution of the Russian Federation and the Law of the Russian Federation “On Education”, decrees of the President of the Russian Federation, decisions of the Government of the Russian Federation and educational authorities; labor legislation; rules and regulations of labor protection, safety and fire protection, as well as the Charter and local regulations of the school.

1.2. The cook is appointed and dismissed by the school director. regulations and local acts of the school. 1.3. The cook reports directly to the school director.

1.4 The cook must know:

recipes, technology for preparing all types of dishes and culinary products;

• requirements for quality, terms, storage conditions of products;
• methods for determining the good quality of products;
• characteristics of diets;
• dishes and products prohibited for certain diets;
• changes that occur during heat treatment with proteins, fats, carbohydrates, vitamins, coloring and other substances contained in food products;
• rules for portioning, presentation and serving of dishes;
• rules for distribution, terms and conditions of storage of dishes;
• rules, techniques and sequence of operations for preparing products for heat treatment;
• purpose, rules for using technological equipment, production equipment, tools, weighing instruments, utensils and rules for caring for them.

2. Job responsibilities

The school cook performs the following job responsibilities: 2.1.
Prepares dishes and culinary products in accordance with established technological and sanitary-hygienic rules. 2.2. Responsible for the timely placement of food products and accurate adherence to layouts. 2.3. When preparing food, it follows established sanitary, hygienic and technological rules, achieving maximum preservation of its nutritional value. 2.4. Delivers prepared food to the school caretaker. 2.6. Responsible for the sanitary condition of his workplace and strictly observes the rules of personal hygiene. 2.7. Checks the sanitary condition of utensils and equipment before starting work. 2.8. Promptly informs the head of the catering service about all shortcomings identified during food preparation, about the need to repair equipment, utensils and utensils under his jurisdiction. 2.9. Portions, prepares and distributes food. 2.10. There are periodic instructions on the sanitary minimum and free medical examinations. 2.11. Receives cleaning supplies and necessary equipment from the school director. Labels this equipment and ensures its safety. 2.12. Complies with occupational health, safety and fire safety rules and regulations. 2.13. Complies with ethical standards of behavior in school, at home, and in public places, corresponding to the social status of an employee of an educational institution. 3. Rights
The cook, when performing his professional duties, has the right, within his competence: 3.1.
Participate in the management of the school in the manner determined by the Charter of the institution, protect their professional honor and dignity. 3.2. Require school management to provide assistance in the performance of official duties. 3.3. Get acquainted with complaints and other documents containing an assessment of his work, give explanations on them. 3.4. Receive from school leaders and specialists the information necessary to carry out their activities. 3.5. Submit proposals on issues of their activities for consideration by the director of the boarding school. 3.6. To a workplace that meets labor protection requirements, receiving reliable information from the employer about the conditions and labor protection in the workplace. 3.7. Confidentiality of the disciplinary (official) investigation, except for cases provided for by law. 4. Responsibility
4.1.
The cook is responsible for the life and health of students during the performance of professional duties, violation of the rights and freedoms of students in accordance with the legislation of the Russian Federation. 4.2. For failure to perform or improper performance without good reason of his job duties, the Charter and local regulations of the school, the cook bears disciplinary liability in the manner prescribed by labor legislation. 4.3. For culpable infliction of damage to the school or participants in the educational process in connection with the performance (non-performance) of his official duties, the cook bears financial liability in the manner and within the limits established by labor and (or) civil legislation. 5. Relationships.
Communications by position 5.1. The cook works according to a schedule based on a 36-hour work week and approved by the school director. 5.2. During school holidays that do not coincide with vacation, the chef may be involved by the school administration in other types of work not related to his professional activities. 5.3. The cook receives regulatory and organizational information from the school director. 5.4. Systematically exchanges information on issues within his competence with all school employees.

I have read the instructions and received the second copy in my hands _________________________

________________________

https://youtu.be/Rd8p6_I1iAs

The main tasks of the employee

When performing work activities, an employee must perform a number of tasks.

The main responsibilities of a kitchen worker in the cafeteria:

• transport semi-finished products and raw products to the production workshop;
• open various containers, pots, bags of food;
• carefully open canned foods without damaging them;
• unload goods from containers;
• deliver products from one workshop to another;
• fill the boilers with water;
• place products on the distribution table;
• turn on thermal devices;
• place lunch trays on the conveyor;
• place dishes and cutlery on the table;
• remove food waste;
• cover all plates, glasses and pots in the kitchen;
• carefully monitor your workplace and clean it regularly;
• fill out supporting documentation.

Basic parameters for drawing up a document

The current legislation does not establish the format of the job description. There are recommended forms that are used by employers who adapt them to their needs. These recommendations concern the basic parameters of the instruction, such as its structure.

Recommended instruction format:

• General section.
• Job responsibilities.
• Employee rights.
• Employee responsibility.

These basic sections define the main parameters of interaction between a specialist and his employer. Many companies, if they want to specify some labor parameters in more detail, add the following parts:

• Working conditions.
• Parameters for determining work results.
• The order of official relations.

Support sections are especially popular in large businesses, with hundreds of employees in a variety of positions. The more complete the instructions, the less time they will spend on individual proceedings.

Attention! The instructions are created in two forms: “for the position” and “for the specialist.” In the first case, a standard version is created, the same for all employees. In the second - an individualized option, for a specific employee.

General provisions

The introductory part provides general parameters of work activity:

• Which manager does the employee report to?
• Who hires and fires him.
• Who is replacing him?
• What skills does the employer expect from him?
• What is the required level of experience and education.

The requirements for the skills of a candidate for a position are of a highly individual nature. They must meet the responsibilities listed in the next section.

Attention! A number of industries have their own specific requirements for employee skills. Thus, kitchen workers in kindergartens need knowledge of sanitary and epidemiological requirements (SanPiN 2.4.5.2409-08). Such special requirements should be mentioned in this section.

Responsibilities

Here the content of the labor function is revealed, the use of which is established by Article 57 of the Labor Code. The list of responsibilities can be divided into 3 parts:

• Basic ones corresponding to the profession profile.
• Secondary, which may vary at different enterprises, depending on their organizational and legal form, personnel policy, etc.
• Traditional, including requirements for compliance with labor discipline standards, fire safety, etc.

Attention! Possible changes in responsibilities must be agreed upon with employees. Therefore, from the very beginning, it is necessary to comprehensively describe job functions so as not to redo the document.

Responsibility

This section establishes the possibility of holding an employee accountable. This list is given in general terms, with a minimum of specific wording, since liability can only be established through administrative and legal procedures.

Rights

In addition to describing the standard rights that most employees have - to receive information, participate in meetings, make proposals - here you can add additional opportunities for the employee. Thus, for a number of professions it is possible to stop the production process or dispose of allocated funds.

Working conditions

This section is added if the employer wants to include a description of some additional features of the job. So, here you can add references to a non-standard work schedule, free work clothes, partial payment by the company for education or expenses for communication and transportation.

Drawing up a job description goes through a number of stages:

• Preparing a draft.
• Discuss it with a lawyer, HR employee, and future colleagues of the specialist.
• Creating a variant taking into account their comments.
• Printing on company letterhead, including the attributes of an official document.
• Signatures by the heads of the organization with whom its preparation was agreed upon.
• Endorsement of instructions by the director.
• Familiarization with the employee’s document and affixing his signature.

Attention! The employee has the right to receive his copy of the instructions in paper or electronic form from the HR department. In the latter case, you must first remove all personal information from it.

What should a kitchen worker be like and what are his responsibilities?

Everyone knows that a kitchen worker is someone who works in the kitchen. But what do representatives of this profession do there? Basically, these are not the cooks, but those who help them, but they must have the same skills as the cooks themselves, whom they help. Maybe some of you have wondered whether this is a difficult job, whether it is easy to hire such a job and what you need to be able to do and what qualities you need to have. Since everyone has a work uniform, these employees also have one. It can be exactly the same as that of cooks or like cleaning ladies (which we have all seen at least once), or something different (this is agreed upon with the management based on the organization’s charter).