I. General provisions
1. A person who has a secondary vocational education in the training program for mid-level specialists or a higher education - bachelor's degree, as well as additional professional education in the program of basic production and management of catering organizations is appointed to the position of production manager.
2. Work experience requirements:
- at least three years as a chef in the main production of catering organizations for specialists with secondary vocational education
- at least two years as a chef in the main production of catering organizations for specialists with higher education
3. Additional requirements:
— presence of a medical record; undergoing mandatory preliminary (upon employment) and periodic medical examinations (examinations), as well as extraordinary medical examinations (examinations) as prescribed;
- when producing dishes, drinks and culinary products using alcohol, you must be over 18 years old.
4. Appointment to the position of production manager, as well as dismissal from it, is made by order of the head of the organization.
5. The production manager must know:
5.1. Regulatory legal acts of the Russian Federation regulating the activities of catering organizations
5.2. Labor protection, sanitation and hygiene requirements
5.3. Requirements for food safety and storage conditions
5.4. Modern technologies for the production of dishes, drinks and culinary products of a diverse range
5.5. Technologies for preparing dishes, drinks and culinary products of a wide range
5.6. Specialized information programs and technologies used in the process of organizing the main production of catering
5.7. Methods of management, office work and reporting in catering organizations
5.8. Technologies of marketing research in catering organizations
5.9. Modern catering technologies
5.10. Methods of business communications and public speaking
5.11. Methods of economic calculations and evaluation of the efficiency of catering organizations
5.12. _____________________________________________________________________
6. The production manager reports directly to __________________.
7. During the absence of the production manager (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 their proper execution.
8. ________________________________________________________________
Canteen manager: responsibilities at work
The canteen manager is a leadership position that implies great responsibility .
In this article, you will learn what requirements a candidate must meet, what the responsibilities of a canteen manager are, what rights he has, and who is more suitable for this job - men or women .
More about the specialist
The canteen manager is the link between the director and the staff.
Despite the fact that all kitchen staff , he himself is directly subordinate only to the canteen director .
There is an opinion that the head of the canteen (or head of production) and the chef are the same position. Actually this is not true.
For example, the head of the canteen should not come up with new (branded) dishes. This is done by the chef , who is subordinate to the head of the canteen.
However, in some enterprises these two positions are combined into one for the sake of economy.
Qualification requirements
a higher specialized education and at least 3 years of can apply for the position of canteen manager .
A holder of secondary specialized education can also nominate a candidate, but in this case the requirement for experience increases to 5 years.
In most cases, the canteen manager must know and apply :
- laws regulating the activities of public catering organizations and their content;
- methodological recommendations for organizing public catering;
- styles and principles ;
- responsibilities of all employees of the enterprise;
- best practices in promoting catering organizations;
- labor legislation standards ;
- inner order rules ;
- operating mode of the enterprise;
- sanitary and hygienic standards;
- fire safety rules .
In addition to appropriate education and work experience, it is necessary to have good organizational skills , attentiveness and responsibility.
List of rights
The fact that the canteen manager is second after the director in the hierarchy of positions gives him a wide range of rights .
These include the rights to:
- possession of information about planned changes in the operation of the enterprise by management;
- making proposals to improve the operation of the establishment;
- nominating candidates for dismissal, hiring or bonuses;
- receiving from the director and canteen employees any information necessary to carry out their official duties;
- signing and endorsement of documents within the entrusted range of responsibilities;
- requirement from management for assistance in work (if necessary).
Professional Responsibilities
The responsibilities include :
- timely purchase and payment of products;
- menu creation ;
- distribution of workers among jobs , taking into account their specialties, levels of training, experience and personal qualities;
- providing employees with bonuses and other incentive payments for good work;
- monitoring the correct operation of equipment;
- ensuring a high level of efficiency of the canteen by introducing new equipment and technologies, as well as modern forms of service;
- tracking increases or decreases consumer demand for certain dishes;
- keeping records and timely submission of reports on the activities of the enterprise.
In addition, the canteen manager is required to exercise control over:
- compliance with technological standards for food preparation;
- quality of products and dishes prepared from them;
- compliance with production discipline ;
- following the rules of trade .
Level of responsibility
No matter how many responsibilities the canteen manager has, he is responsible for non-fulfillment or poor performance of any of them.
He must also be prepared to bear responsibility if, due to his illiterate actions, the establishment suffered material damage , as well as if the canteen suffered losses.
The actions of the canteen manager must not contradict the laws of the Russian Federation.
Gender stereotypes
Most often, women .
Are there any differences in how men and women handle this demanding leadership position?
The main difference is that men, due to their less emotionality, more often demonstrate a focus on completing the task at any cost .
relationship- oriented leadership style .
In other words, a man’s attention is focused on the task and how to most effectively perform it, while a woman’s attention is on the worker who will have to perform it.
very important for working as a canteen manager .
And yet, strictly attributing certain leadership styles to men and women is hardly legitimate, since they are determined primarily not by gender, but by personal qualities .
Therefore, both a man and a woman can perform well as a canteen manager.
Job Descriptions
Working as a production manager
Practical skills of working as a trainee in restaurant workplaces
2.1 Job description of the head of production management (production)
Manages the production and economic activities of the catering division…
Production of oatmeal cookies
Job responsibilities of a technologist
1. Develops, using design automation tools, and introduces progressive technological processes, types of equipment and technological equipment, automation and mechanization tools. 2…
Structure and production activities of the bakery OJSC RAO Alekseevskoye
Responsibilities of the chef and his work rules
19.11.2014
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 a 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.
Next we will talk about what every chef should know and what he should be able to do.
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.
