Professional standard for chefs 2020 approved by the Russian government download

The professional standard “Confectioner” has been approved

The professional standard "Confectioner" has been approved.
The file with the text of the standard is posted in the PROFESSIONAL STANDARDS section of the website www.fgosvo.ru

Registered with the Ministry of Justice of Russia on September 21, 2020 N 38940

By studying at various educational institutions, future specialists acquire a set of competencies necessary for successful activities in their chosen field. Taken together, these competencies constitute the professional standard of a particular specialty.

The profession of a cook also has its own professional standard, which every self-respecting professional must meet.

What it is

When applying for employment in a specialty, a candidate for a position is subject to certain requirements for the level of knowledge, skills, and work experience . These requirements are professional standards.

A professional standard is a qualification characteristic of an employee , drawn up taking into account modern demands for various types of activities. This is a relatively new concept that appeared on the pages of the Labor Code of the Russian Federation only at the end of 2012. Article 195.1 of the Labor Code of the Russian Federation provides a definition of a professional standard. It has been developed and approved for representatives of most professions; standards for several hundred more professions are yet to be developed.

The need to introduce such a concept was due to the fact that the characteristics of positions in the CSA are outdated and do not correspond to modern reality . The professional standard clearly defines the labor functions of each employee, which are distributed according to skill levels, taking into account the complexity of the work performed.

The structure of all standards is the same . First, the type of activity is indicated, then the labor functions and specific actions performed in the implementation of the functions are listed. It turns out that it contains all the data about the necessary knowledge and skills of the employee in his profession.

Profstandart in 2020

The chef standard was approved in 2020 and is valid to this day.

Document structure

The structure of the professional standard includes the following points:

general information;
labor functions of the employee;
characterization of functions by actions;
information about the developers of the document.

The first section notes that the main activity of the employee is cooking , and also indicates the purpose of the activity: preparing food and its sale in various institutions.

The second section lists the employee's labor functions in the field of nutrition . For convenience, they are presented in the form of a functional map, in which functions are distributed depending on skill level (from 3 to 6).

The third section describes in detail all functions according to actions and the conditions necessary for their implementation.

Application in practice

The professional standard for a chef is not a legislative act that regulates the activities of all specialists in this field. This document is intended to make it easier for employers to recruit and organize their staff .

In a number of professions, by law, compliance with a professional standard is a mandatory condition for employment . This does not apply to cooks. In their regard, the document is advisory in nature. Therefore, non-compliance cannot be the reason for the dismissal of an employee in this industry, but may serve as a basis for retraining or reshuffling of personnel.

Job responsibilities and practical list of professions

The preparation of absolutely all professional standards is carried out on the basis of an approved template solution developed by the Order of the Ministry of Labor of the Russian Federation. An exception is the workplace certification document numbered 549, which includes the following sections:

general materials;
map of functions within the area of activity;
characteristics of the employee's obligations;
information about companies involved in the development of the standard.

The first section contains the following set of data:

type of specific activity;
number and code value of document registration;
classification by areas of activity and OKVED.

If we talk about the functional summary of a pastry chef, it is usually understood as a cumulative list of functions that are performed by a specialist:

formation of semi-finished products;
preparing the text;
creation of assorted products;
regulation of the work of a team of subordinate employees;
organization of the labor process;
performing managerial functions within the workshop.

The third section sets out more specific responsibilities depending on the focus of the work.

As part of the standard, it is permissible to include the following positions in the staffing table:

confectioner;
chocolatier;
pastry chef;
foreman

Gradation within a position may contain the words: senior, junior, assistant

Labor functions according to the CSA

The labor functions of a cook are distributed depending on the level of qualifications:

Preparation of food, drinks and other products under the supervision of a chef. Performing these functions requires qualification level 3. The employee may hold the position of assistant cook or junior cook. An employee with level 3 must have a document of appropriate education and a medical record. No work experience required.
Preparing dishes from a wide range of products. Required qualification level – 4. Position held – cook. To perform these functions, the applicant is required to have experience in a position corresponding to level 3. Depending on your education, you may need 6 months of experience.
Organizing work and supervising the preparation of dishes by a team of chefs. To perform these job functions, level 5 is required. The position held at this level is chef. One year of experience in a position corresponding to level 4 qualification is required.
Exercising control over the production activities of a food establishment. Performing these job functions requires level 6. The position of manager or production manager is available. The employee must have a higher education and work experience of at least two years in a position corresponding to level 5. If you have a secondary vocational education rather than a higher education, at least 3 years of work experience is required.

Professional standard for a chef - structure of the document, qualification levels

— Business organization — Personnel — Professional standards for cooks

The 2017 Register of Professional Standards of the Russian Ministry of Labor contains 966 documents. They outline the requirements and functions of workers of all specialties.

The professional standard for a chef sets out the mandatory characteristics of an employee, on the basis of which it is concluded that he is a qualified specialist in this field. This document is not a legislative act that regulates the activities of all food service employees in the country.

But it does provide guidance to employers on how to recruit professional staff.

Concept, tasks and functions of the professional standard of a chef

The professional standard for a cook 2020, approved by the Government of the Russian Federation on September 8, 2020, is still valid to this day. It is a collection of data that determines the level of professionalism of the cook, which is commonly called qualification. It is determined on the basis of professional skills, knowledge and abilities of a specialist.

Sometimes professional standards of some professions are mandatory. That is, an employee cannot get a job if he does not meet the standards set out in this document. This applies to:

Professions for which the mandatory application of professional standards is established by law;
Positions where work involves receiving certain benefits.

The professional standard for a cook is not mandatory, and therefore is advisory in nature. He sets himself the task of making it easier for the manager to recruit highly qualified personnel.

If a chef does not meet the characteristics of the professional standard, this is not a reason for his dismissal, but should be an incentive for the employer to retrain staff.

The document in question spells out the functions that employees of the relevant positions and skill levels are required to perform.

Of course, the employer has the right to independently distribute personnel and can appoint a person to a position that does not correspond to his qualifications or oblige him to perform functions inappropriate for his position.

However, it is recommended to follow the generally accepted standard, since it is based on objective factors and allows you to organize the distribution of labor in a team of subordinates as efficiently as possible.

Structure of the professional standard for a chef

The professional standard for a cook, like all other professional standards currently in force, according to the order of the Ministry of Labor and Social Protection of the Russian Federation, is drawn up according to the generally accepted scheme:

General information;
Description of labor functions that are included in the professional standard;
Characteristics of general labor functions;
Information about the organizations developing this document.

and functional map

In the “general information” section, food production is noted as the employee’s main activity.

The purpose of the activity is the preparation of food, as well as its sale and presentation in food establishments.

The second section is a description of the labor functions of the profession. It is structured as a functional map. In it, labor functions are divided into four skill levels (3,4,5,6) or code (A,B,C,D).

In the third section, labor functions are given a more detailed description.

Creation of dishes, drinks, and other products under the supervision of a chef. Requires qualification – 3. Provides for work in the positions of “assistant cook” or “junior cook”. The third level of qualification assumes that an employee who has reached the age of majority must have appropriate education and a medical record. At the same time, work experience is not required;
Preparation of various assortments of products. Requires qualification - 4. Provides for work in the position of “cook”. Performing these job functions already requires work experience in a position that corresponds to the third qualification level. Depending on your education, you may need six months or a year of experience;
Organization and control of a team of cooks. Requires qualification - 5. Assumes work in the positions of chef and foreman of cooks. As in the previous version, work experience of at least one year is required, but not with level 3, but with level 4 qualifications;
Monitoring the activities of basic catering production. Requires qualification - 6. Implies work in the positions of “manager” or “production manager”. The performance of the functions under consideration requires the presence of higher education (bachelor's level), as well as at least two years of work experience in a position requiring the fifth level of qualification. If you only have a vocational education, at least three years of work experience is required.

The last section of the professional standard does not carry any semantic meaning regarding professional issues. It contains information about its developers. Also at the end there are links to legislative acts and other official documents used during development.

Chef skill levels

As mentioned earlier, the professional standard for a chef provides for four skill levels - from 3 to 6.

Each qualification level requires a set of specific knowledge and skills, as well as the authority and level of responsibility of the employee.

Each of them has its own path to achievement, and also opens up new opportunities for career growth for the chef:

A third level qualification involves obtaining vocational education. Training under retraining or advanced training programs is also allowed;
A fourth level qualification requires secondary education. In addition, retraining or advanced training programs are mandatory;
The fifth level implies, in addition to secondary vocational education, also obtaining additional education in the programs required by the profession;
The sixth level is the highest and implies the presence of higher education (bachelor's level). It is also acceptable to have a lower level of education, but in this case, training in established professional programs is mandatory.

Each qualification level, starting from the fourth, requires certain work experience in a position requiring the previous qualification level. All requirements regarding work experience are specified in the professional standard.

Chef professional standard

To hold the position of a chef in any organization in the food industry, you need a fifth level of qualification. You can get it if:

There is an appropriate level of education;
Completed additional training in professional programs.

According to the professional standard, a chef must perform the following labor functions:

Supplying cooks subordinate to him with the required material and other resources;
Supervising the work of a team of chefs;
Maintaining reports on the work of the cooks under his subordination.

The position of chef may be held by an employee who has worked as a cook for at least a year. The professional standard defines the following as the expected skills and knowledge for an employee at this level:

Ability to plan team work;
Ability to divide labor and assign specific tasks to subordinates;
Ability to train subordinates in the latest technologies in the field of cooking;
Ability to control and be responsible for the work of the subordinate team;
Ability to prevent violations of discipline in the workplace;
Knowledge of the laws of the Russian Federation in force in the field of public catering;
Knowledge of methods for organizing the work of subordinates;
Knowledge of methods of teaching them;
Knowledge of disciplinary requirements appropriate to the profession.

What to do until approved

Professional standards are needed for use in an enterprise in 3 cases:

In working with personnel - when implementing personnel policies, drawing up job descriptions, tariffs and certification of employees.
When organizing training, the training program will be developed taking into account the requirements of professional standards. That is, the graduate will initially have exactly the competencies that the employer needs.
To evaluate real experience in your professional activities. The assessment criteria for awarding diplomas will be based not on educational success, but on practical experience, taking into account all current requirements for the profession specified in the standards.

Since July 1, 2020, a rule has been approved at the legislative level according to which employees are hired only in accordance with the standard. This applies to those professions for which it is approved. If you have not yet been accepted into this specialty, you should use the EKS.

How to obtain documents on additional professional education and the advantages of studying at NTU

To quickly receive a package of documents on obtaining additional professional education according to professional standards, contact us by phone, through the feedback form, or visit the National Technological University today.

Why choose NTU:

training on the professional standard of a confectioner is carried out in accordance with current state standards;
You get the opportunity to receive a prestigious education at one of the leading institutions in the country;
we provide you with modern educational technologies and material and technical base;
our prices are slightly lower than the market average in the capital;
You get a personal manager, an individual approach, free consultations and much more.

Certification and qualifications

The professional standard for a chef includes 4 levels of qualification . They assume that the employee has a set of certain skills and abilities, as well as their job functions and the degree of responsibility of the employee. Each new level provides career growth for the chef.

The fourth, fifth and sixth levels require work experience, and the sixth also requires higher education or extensive work experience.

The Labor Code of the Russian Federation clarifies that the concepts of “professional standard” and “qualification” do not mean the same thing. A professional standard is a characteristic of qualifications in certain professions.

Employees of food organizations must regularly undergo certification .

Based on the results of certification, the following decisions can be made:

promotion;
increase in rank;
referral for retraining;
maintaining your job;
demotion;
downgrade;
referral for recertification;
dismissal.

Increase in rank

The categories of cooks are described in the EKS:

The first rank is automatically assigned to a student at a college or technical school. A cook with the first rank is only allowed to wash dishes and peel vegetables.
To obtain the second and third categories, you must pass certain exams. A cook who has been assigned the second category must know the rules of culinary processing of products and their shelf life. In the kitchen, he does all the auxiliary work: peels vegetables, slices bread, defrosts fish and meat, and cuts them. An employee with a second grade can become an assistant chief.
A third-class cook prepares the simplest dishes: boiling vegetables, preparing porridge, scrambled eggs. He is also tasked with frying cutlets and baking pancakes. His responsibilities include preparing products for preparing complex dishes. This includes straining, mixing, chopping, stuffing. Assembling and distributing ready-made dishes also belongs to the labor functions of this cook.
A graduate of a vocational school, having successfully passed the examination test, receives the fourth category. He cooks medium-complex dishes. These include various salads, soups, main courses, side dishes, desserts, dumplings and dumplings. At the same time, he must know the recipes of dishes, the technology of their preparation, the rules and periods of storage of products and dishes prepared from them, the optimal duration of heat treatment for each product.
A highly qualified specialist is a holder of the fifth category. His competence includes preparing dishes with complex culinary processing. He must be able to quickly and efficiently prepare dietary soup, any dish of meat and fish, stuffed poultry, and a variety of products from different types of dough. A fifth-class cook doesn’t just cook, he takes on certain responsibilities: he draws up a menu, makes requests for products, and keeps product reports.
The highest rank is sixth. It presupposes that the cook has a higher education. Such a professional chef can work in any expensive restaurant. He can cook any dish of the highest complexity. Also, a sixth grade specialist must know the features of the national cuisines of other countries and the basics of dietary cuisine.

Regulatory regulation

In his activities, the chef must be guided by the following regulatory documents:

Labor Code of the Russian Federation;
sanitary and hygienic standards;
charter of the organization;
orders from management within the enterprise;
orders and regulations regulating the activities of catering establishments;
chef's job description.

The professional standard of a cook was approved by order of the Ministry of Labor of the Russian Federation dated September 8, 2015 No. 610n. What are the main provisions of the professional standard of a chef and how to apply them in practice, you will learn from our article.

Regulations

PROFESSIONAL STANDARD “Teacher” (pedagogical activity in preschool, primary general, basic general, secondary general education) (educator, teacher) Download.
Order of the Ministry of Labor of Russia No. 544n dated October 18, 2013 “On approval of the professional standard “Teacher” Download.

Order of the Ministry of Labor and Social Protection of the Russian Federation dated December 25, 2014 N 1115n “On amending the order of the Ministry of Labor and Social Protection of the Russian Federation dated October 18, 2013 N 544n “On approval of the professional standard “Teacher (teaching activities in the field of preschool, primary general, basic general, secondary general education) (educator, teacher)" Download.

Labor Code of the Russian Federation - Article 195.1 Download.

Federal Law of December 29, 2012 No. 273-FZ “On Education in the Russian Federation” - Article 76 Download.

Federal Law “On Amendments to the Labor Code of the Russian Federation and Articles 11 and 73 of the Federal Law “On Education in the Russian Federation” Download.

Concept of long-term socio-economic development of the Russian Federation for the period until 2020 (3.3. Development of education). Order of the Government of the Russian Federation dated November 17, 2008 N 1662-r (as amended on August 8, 2009) Download.

“State program of the Russian Federation “Development of Education” for 2013 - 2020”, approved by Decree of the Government of the Russian Federation dated April 15, 2014 N 295 Download.

Federal target program for the development of education for 2020 - 2020. (approved by the Government of the Russian Federation on May 23, 2015 N 497) Download.

National Doctrine of Education of the Russian Federation until 2025 Download.

“Comprehensive program for improving the professional level of teaching staff in general education institutions” Approved by the Government of the Russian Federation on May 28, 2014 No. 3241p-P8 Download.

DECREE OF THE GOVERNMENT OF THE RUSSIAN FEDERATION dated January 22, 2013 N 23 “ON THE RULES FOR THE DEVELOPMENT, APPROVAL AND APPLICATION OF PROFESSIONAL STANDARDS” Download.

Directory of new and promising professions in demand on the labor market, including those requiring secondary vocational education (Order of the Ministry of Labor of Russia dated February 10, 2020 No. 46) Download.

DECREE OF THE GOVERNMENT OF THE RUSSIAN FEDERATION of August 8, 2013 No. 678 “On approval of the nomenclature of positions for teaching staff of organizations engaged in educational activities, positions of heads of educational organizations” Download.

Order of the Ministry of Labor of Russia dated July 24, 2015 No. 514 n “On approval of the professional standard “Teacher-psychologist (psychologist in the field of education)” Download.

Order of the Ministry of Labor of Russia dated September 8, 2015 No. 613n “On approval of the professional standard “Teacher of additional education for children and adults” Download.

Order of the Ministry of Labor of the Russian Federation dated December 11, 2015 No. 1010n “On approval of the professional standard “Worker for ensuring the security of educational organizations” Download.

DECREE OF THE GOVERNMENT OF THE RF of June 27, 2016 No. 584 “On the specifics of the application of professional standards in terms of requirements mandatory for application by state extra-budgetary funds of the Russian Federation, state or municipal institutions, state or municipal unitary enterprises, as well as state corporations, state companies and business entities, more than fifty percent of the shares (shares) in the authorized capital of which are in state or municipal ownership" Download.

What is the professional standard for a chef?

A professional standard, based on the norms of labor legislation, can be defined as a characteristic of the totality of data that constitutes the qualifications of an employee and is necessary for him to conduct full-fledged professional activities. In turn, the qualifications of an employee are determined by the level of his knowledge, skills, professional skills and competence.

In 2020, adjustments were made to the norms of the Labor Code (Articles 195.1, 195.2 and 195.3), dedicated to professional standards and employee qualifications. According to these changes, from July 1, 2020, employers are recommended to be guided by the provisions of professional standards for specific types of activities when choosing labor; Moreover, for a number of professions, the use of a professional standard when hiring an applicant has become mandatory.

In relation to the professional standard of the cook, the indispensability of use has not been established. Employers are only recommended to use this professional standard as a basis for determining selection criteria and requirements for the qualifications of an employee, taking into account the specific job functions performed by him.

General provisions and functional map

The initial provisions of the professional chef standard establish:

type of professional activity - preparation of dishes, drinks, culinary products in catering establishments;
The purpose of the activity is the preparation of high-quality dishes, drinks and culinary products, as well as their presentation and sale in catering establishments.

The functional map of a type of professional activity consists of 4 generalized labor functions.

Production of dishes, drinks, culinary products and other products under the supervision of a chef. The required qualification level is 3.
Production of dishes, drinks, culinary products and other assorted products. Required skill level is 4.
Organizational and supervisory activities in relation to a team of cooks. Qualification - 5.
Managing the daily activities of the main catering production. Required professional qualification - 6.

Qualification levels for professional standards are of fundamental importance, since they represent a set of requirements for the skills, knowledge, education and work experience of an employee, depending on his official powers and responsibilities assigned to him.

What does studying at our University provide and how to get onto the courses

right now by using the application form on this website or by contacting us by phone. We are interested in providing quality education, since the management of food enterprises contacts us many times throughout the entire working life of their employees.

Visit the National University of Technology in person and see what you get:

prestigious education in one of the leading institutions in the country;
compliance with the state education standard and professional cook standard;
flexible training schedule;
documents on receipt of additional professional education of the established form;
high-level teaching staff;
affordable tuition fees;
personal manager, free consultations and impeccable quality of service.

Characteristics of the general functions of the professional standard of a cook

The section of the professional standard devoted to the characteristics of general labor functions is key in the document, as it allows us to relate the general labor function, its inherent labor actions, the possible name of the position of the person performing this function and his level of qualifications.

Here's how the generalized functions of the chef's professional standard are deciphered:

Preparation of dishes, drinks and other culinary products under the supervision of a chef. This job function requires the following job titles:
assistant cook;
junior cook

The function requires a 3rd level of worker qualification, which requires education corresponding to this level. No work experience required.

Production of assorted dishes, drinks and other culinary products. Possible job title: cook. The required qualification level is 4, which requires appropriate education and practical experience, which amounts to:
from a year of work in a position corresponding to qualification level 3, if the employee has education in training and retraining programs for workers and employees;
from six months of work in a position corresponding to qualification level 3, if the specialist has secondary vocational education.
Activities to organize and control the work of a team of cooks. Possible job titles:
Chef;
cook foreman.

A qualification level 5 is required, that is, education established for this level with one year of work experience in a position corresponding to qualification level 4 at a catering enterprise.

Managing the day-to-day operations of food service production. Possible job titles:
production director;
production manager.

Education equivalent to skill level 6 required. The work experience established by the professional standard for this job function should be:

for workers with secondary vocational education - from 3 years in a specialty in a position corresponding to qualification level 5;
for workers with higher education - from 2 years in a specialty position at skill level 5.

Special conditions for admission to work for any of the listed job functions are:

availability of a medical book;
undergoing periodic medical examinations in accordance with legal requirements;
the age of majority if the work activity involves the production of products using alcohol.

Description of chef qualification levels

The chef's professional standard mentions 4 qualification levels, each of which contains a list of the employee's powers and responsibilities, a description of the knowledge and skills required by the employee, and a description of the main ways to achieve a specific qualification level, that is, the required education and work experience.

To be more specific:

Qualification level 3 involves education in basic vocational training programs for blue-collar professions, white-collar positions, or in retraining or advanced training programs for blue-collar workers and employees lasting up to 1 year. Practical experience is defined in the professional standard.
Level 4 qualification requires secondary vocational education, as well as training in retraining or advanced training programs for workers and employees. Work experience is determined in the professional standard.
Level 5 qualification requires secondary vocational education with the possible completion of retraining or advanced training programs, as well as additional training in professional programs. Work experience is established by the professional standard.
Qualification level 6 presupposes the presence of higher (not lower than bachelor's) or secondary vocational education, as well as training in additional professional programs. The required work experience here also determines the professional standard.

Practical application of the professional standard for a chef

As already mentioned, for some types of professional activities, mandatory compliance with standards is established by law. Such areas of work can be divided into 2 groups:

cases where the mandatory application of the professional standard is directly established by law;
situations where work in a certain position is the basis for the provision of various benefits and compensation.

The professional standard for a cook to any of the listed groups , which means that its use is advisory in nature. That is, the employer can be guided by the provisions of the standard when determining the organization’s personnel policy, conducting certification or training staff.

Note: failure of an employee to meet the criteria established in the professional standard cannot serve as grounds for dismissal. This fact can only become a signal to the employer to retrain or retrain the employee.