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Requirements for a chef when hiring. Job description of a cook Requirements for a cook

What should a chef be able to do? First of all, cook well. What should a family chef be able to do? It's good to cook what the family likes. The chefs of “Personal61” can satisfy any, even the most demanding requirements. You can trust our chefs to provide meals for children, dietary meals for sick people, sports or vegetarian diets. If the characteristics of your religion require you to adhere to certain dietary habits, simply indicate this in the questionnaire, and we will find you a chef who can prepare dishes familiar to your family.

Responsibilities of a cook, cook:

  • preparation by the cook of the menu, layout and list of necessary products;
  • purchase of food by the cook;
  • cooking food to your taste;
  • preparation of dishes by the chef;
  • table setting;
  • professional preparation by the cook of a diet for all family members.
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Requirements for a cook:

  • special education;
  • experience in the food service and family sectors;
  • knowledge of different cuisines;
  • knowledge of “separate nutrition” systems and dietary nutrition;
  • ability to create a menu, table setting skills, holding banquets;
  • knowledge of modern household appliances and kitchen equipment;
  • communication skills.
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The cooks of the Person61 center have experience working in public catering establishments; they cook with high quality, professionally and in accordance with your needs. Correctly selected

A cook is a specialist who prepares food for public catering.

The main goal of a chef’s work is to prepare food according to a recipe in compliance with cooking technology, which should have good taste and beautiful appearance.

  • Chef- This is, first of all, the production manager. He is involved in preparing orders, receiving food products from the warehouse, monitoring the quality of goods and volumes of deliveries. What will be on your menu today is decided only by the chef, taking into account the wishes of consumers. The chef also distributes tasks to junior cooks and other workers. This person monitors whether sanitary requirements for food preparation are met and controls the proportions of raw materials for dishes. The chef regulates the employees' attendance at work according to the schedule he has drawn up, and also keeps records of products, draws up reports and introduces rationalization proposals aimed at improving work activity.
  • Pastry chef. Prepares all kinds of confectionery products. Cake, roll, cupcake and pastry are the work of a pastry chef. He can prepare any filling, whip up delicious cream, roll out the dough. Such chefs create masterpieces from chocolate, fruits and nuts. They also produce semi-finished products and can expertly determine the weight of the finished product.
  • Cook-technologist. Manages the organization of the entire raw material procurement process. He is entrusted with responsibilities for quality control, caloric content of daily food intake, preparing menus and providing price lists. Distributes tasks among a team of chefs, creates signature dish recipes with technological maps. Instructs cooks and maintains documentation. He is responsible for accounting for basic materials, goods and prepared food.

There are different types of cooks: chef, baker, ship cook, pastry chef, sushi chef.

Cook's profession

The roots of the craft go back to those distant times, when people learned to make fire and fry raw meat and fish on it. Delicious food was especially appreciated by noble people of Ancient Rome and Greece.

In the 17th century in Rus', skilled cooks were engaged in cooking, and the 19th century was famous for its cooking schools. In the chronicles you can find references to the Magi, who are still considered the first cooks. Whatever you say, chefs have always been valued. The need for qualified specialists today dictates the restaurant business, making the profession of a cook even more in demand.

Worldwide The 20th of October Chefs celebrate their professional holiday - “Chef's Day”.

Advantages and disadvantages

Being a chef has a number of advantages:

  • there is scope for creativity;
  • a qualified chef will not be left without work;
  • decent income;
  • the opportunity to prepare delicious and healthy food for your loved ones, friends, and loved ones.

In the culinary field, chefs face certain difficulties:

  • It’s hard to stand on your feet all day long, and even perform physical activity, lifting weights;
  • lost vigilance, resulting in a cut or burn;
  • the need to prepare several dishes at the same time leads to fatigue of the whole body by the end of the work shift.

Requirements for the profession of a cook

  • When hiring a culinary specialist, the recruiter is primarily interested in the specialist’s education. People with secondary education have every chance of getting a job.
  • The employer wants to hire a person to his team who understands the recipe for preparing dishes and knows the technology for producing culinary products and semi-finished products.
  • The applicant must understand the compatibility of products, their shelf life and the results of cooking.
  • The cook must be familiar with the labeling of the raw materials used and possess merchandising skills.
  • Know the basics of proper nutrition and how to prepare dietary dishes.
  • A qualified specialist must be able to determine the quality of products by smell.

People who follow innovations in the field of cooking are valued.

Job responsibilities

Wherever you work, but if your profession is a cook, then you are obliged to:

  • get products;
  • follow general food preparation technology;
  • use kitchen utensils correctly;
  • ensure proper accounting and storage of raw materials;
  • prepare the dish listed on the menu;
  • know the caloric characteristics of products and monitor their expiration dates;
  • Maintain cleanliness and order in the workplace.

The main task of the cook– prepare various dishes, decorate them, develop new recipes of your own.

Responsibility of the cook

The Culinary Specialist is responsible for:

  • compliance with safety standards;
  • quality of prepared products;
  • cooking sequence;
  • output portion weight.

The cook's responsibilities are determined by the organization's employer, who has the right to make the necessary amendments to the job description.

Cook's powers

A qualified specialist is authorized to:

  • interact with related organizations and their divisions;
  • make decisions and give orders in the event of force majeure circumstances arising due to the nature of their activities;
  • take part in the inventory.

The cook has the right to act within his competence.

Features of the chef's profession

Becoming a good qualified specialist is not given to everyone. First of all, a chef must love what he does, be imaginative and have creative potential. Chefs become talented, organized, neat and attentive to details people.

The main feature of the chef's profession– very developed sense of taste and subtle sense of smell, as well as good memory.

Professional skills and abilities of a cook

A qualified specialist must learn:

  • handle kitchen appliances correctly;
  • cook strictly according to the recipe;
  • perform food processing;
  • determine the quality of raw materials and additional components provided for the work;
  • skillfully design a ready-to-eat product;
  • determine the value of the prepared dish.

Preference is given to chefs who know how to use production tools and equipment, as well as follow the technology for preparing flour, confectionery and other types of products.

Personal qualities

A good cook has the following character traits:

  • the presence of olfactory and tactile sensitivity, a developed eye, rich imagination;
  • activity, responsibility, endurance, well-developed hand motor skills.

A cook who is guided by courage and ingenuity can already be called a professional, because not everyone is capable of creating something worthwhile and presenting their dishes to strict connoisseurs.

Chef career

You can get a job as a chef's assistant while still a student. You will have to do a lot of dirty work: cleaning, cleaning, cutting, washing. The main thing is to prove yourself well. Then everything will go by itself: simple dishes will gradually not be of interest to you, your knowledge and experience will improve every day. Over time, you will be able to increase your qualification level, and when you reach the sixth, you will become a contender for the position of chef.

Having studied all the intricacies of the craft, you can safely open your own restaurant business.

Chef's places of work

  • The service sector today is gaining momentum, which means that chefs are needed in restaurants and bars, cafes and shopping and entertainment establishments.
  • Food needs to be prepared in kindergartens and schools, work canteens, and hospitals.
  • Working as a personal chef for a wealthy family is no less prestigious than cooking for a luxury restaurant.

A good chef is in demand in any industry and will never be left without work.

Earnings

How much you will earn as a cook depends on many factors.

Owners of popular establishments, in order to lure the best professionals, do not offend chefs and are willing to pay good money for their work. Also, a lot depends on the location of the establishment and the pricing policy of the kitchen.

Of course, if you cook for budget organizations, schools or canteens, then you should not count on a large income. There is a lot of work, a lot of responsibility, but little pay. It’s good if you get $500 in your hands. In larger cities, income is typically $200 higher.

The average salary for a chef is $800. The higher the rank, the greater the income.

Chef education

To become a chef you need to study, study and study again.

  • If there is no education, you will have to work hard at the hardest jobs.
  • More motivated candidates may want to start by training with a chef at a renowned restaurant. You will need to do the same dirty work, but there is a bonus - at the same time you will acquire skills and work experience. If you are lucky, you may be offered to study abroad or at a good culinary school.
  • You can learn to cook professionally after completing culinary courses or chef courses, where you will study Italian cuisine or become a sushi master.
  • Good knowledge is provided by specialized secondary specialized educational institutions, but the highest aerobatics is a completed Institute of Food Industry with a degree in cook-technologist.

The secrets of haute cuisine can be learned by studying with chefs from Michelin-starred restaurants at world-famous international culinary schools. Special training programs have been developed here that will be useful for both beginners and experienced chefs.

Alexander Yurievich

Director of a recruitment agency

We bring to your attention a typical example of a job description for a canteen cook, sample 2019/2020. Don’t forget, every instruction from the canteen cook is handed out against signature.

The following provides typical information about the knowledge that a canteen cook should have. About duties, rights and responsibilities.

This material is part of the huge library of our website, which is updated daily.

1. General Provisions

1. The canteen cook belongs to the specialist category.

2. Persons at least 18 years old who have a professional secondary or higher education in the specialty “Cook”, “Organization of public catering”, who have undergone a medical examination, sanitary and hygienic training, instructions on labor protection and safety, and an internship at workplace for 5 work shifts.

3. The canteen cook is appointed and dismissed from his position by order of the manager upon the recommendation of the chef or production manager in accordance with current legislation.

4. The canteen cook reports directly to the chef, production manager.

5. During the absence of the canteen cook (business trip, vacation, illness), 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.

6. The canteen cook, in the prescribed manner, performs the duties assigned to him, both directly and in collaboration with the relevant structural units and specialists on the work performed.

7. The canteen cook is guided in his work by:

7.1. regulatory legal acts and materials related to catering;

7.2. orders (instructions) of the manager, deputy manager, production manager, chef or persons replacing them;

7.3. Internal labor regulations

7.4. this job description.

8. The canteen cook must know:

8.1 regulatory legal acts, other regulatory documents and materials related to catering;

8.2. sanitary and epidemiological rules and regulations;

8.3. basics of rational nutrition;

8.4. characteristics and biological value of various food products, their types, properties and culinary purposes;

8.5. signs and organoleptic methods for determining the good quality of products;

8.6. periods of storage and sale of raw and finished products, semi-finished products;

8.7. rules, techniques and sequence of operations for preparing products for heat treatment;

8.8. recipes, cooking technology, quality requirements, packaging rules, terms and conditions of storage of dishes;

8.9. mode and duration of heat treatment and other processes of cooking, frying, poaching, baking;

8.10. norms for the ratio and sequence of laying raw materials;

8.11. rules for using the product replacement table;

8.12. design and operating principle of maintained mechanized, thermal, refrigeration and other equipment, rules for its operation and care;

8.13. rules for using weighing instruments;

8.14. rules of personal hygiene;

8.15. food distribution rules;

8.16. internal labor regulations;

8.17. safety and fire protection requirements.

2. Job responsibilities of a canteen cook

1. The canteen cook must:

1.1. report to work strictly according to the approved work schedule;

1.2. ensure the preparation of the workplace for the start of the working day;

1.3. ensure high-quality food preparation;

1.4. strictly follow the technological process according to the approved recipe;

1.5. comply with the rules of product proximity and product rotation;

1.6. perform auxiliary work in the preparation of dishes and culinary products;

1.7. sort through greens, fruits, remove defective specimens, foreign impurities;

1.8. peel potatoes, vegetables, fruits, berries and other fruits before and after washing them using knives and various devices;

1.9. defrost fish, poultry, meat; guts fish, poultry; cut herring and process offal;

1.10. place products in a sequence that takes into account the duration of their preparation;

1.11. release ready-made meals strictly according to receipts;

1.12. in the evening of the previous day, prepare products for the next day;

1.13. maintain cleanliness and order in the workplace in accordance with sanitary and hygienic requirements;

1.14. At the end of the working day, put the workplace in order, wash the stoves and counters.

1.15. carry out one-time instructions from the administration related to production processes;

1.16. be able to use equipment and monitor its safety;

1.17. strictly adhere to the established working hours;

1.18. do not allow actions that interfere with other employees’ ability to perform their job duties;

1.19. in case of emergency situations, promptly notify the administration;

1.20. undergo preliminary and periodic medical examinations, sanitary and hygienic training in the prescribed manner;

1.21. do not allow the use of alcohol, drugs or toxic substances during work and outside working hours on the territory of a preschool educational institution.

2. In the field of labor protection, the canteen cook is obliged to:

2.1. comply with labor protection requirements, as well as rules of behavior on the territory of the organization, in production, auxiliary and household premises;

2.2. use and correctly apply personal and collective protective equipment;

2.3. undergo medical examinations, training (training), retraining, internship, instruction, advanced training and testing of knowledge on labor protection issues in accordance with the procedure established by law;

2.4. immediately inform the employer about any situation that threatens the life or health of workers and others, an accident that occurred at work, assist the employer in taking measures to provide the necessary assistance to the victims and deliver them to a health care organization;

2.5. perform other duties provided for by labor protection legislation;

2.6. comply with the norms and obligations, labor protection instructions provided for by the collective agreement, agreement, employment contract, internal labor regulations, job responsibilities;

2.7. in case of lack of personal protective equipment, immediately notify your immediate supervisor;

2.8. provide assistance and cooperate with the employer in ensuring healthy and safe working conditions, immediately notify your immediate supervisor or other official of the employer about the malfunction of equipment, tools, devices, vehicles, protective equipment, or about a deterioration in your health.

The canteen cook is prohibited from:

— leave the workplace without the permission of the immediate supervisor;

- smoking, drinking alcohol, or other narcotic or toxic substances on the territory of the institution;

— at the workplace, eat food, chew gum, do personal business, be rude to employees and visitors;

- connect any heating devices, kettles, boilers or other devices without approval from the administration.

3. Rights of the canteen cook

1. The canteen cook has the right to:

1.1. provision of equipment necessary for work;

1.2. provision of special clothing;

1.3. troubleshooting inventory and equipment necessary for work;

1.4. creating safe working conditions in the workplace;

1.5. making proposals to improve the organization of rational nutrition;

1.6. use of social benefits provided for by the collective agreement of the institution.

4. Responsibility of the canteen cook

1. The work of a canteen cook is assessed based on the results of the proper performance of the duties assigned to him, regulated by this job description. This takes into account the complexity of the labor functions performed by the employee, the degree of independence in performing them, his responsibility for the work performed, his proactive and creative attitude to work, the efficiency and quality of work, as well as practical experience, determined by length of service in the specialty, professional knowledge, etc.

2. In accordance with the procedure established by law, the canteen cook is responsible for:

2.1. for improper performance (non-fulfillment) of their job duties as provided for in this job description, within the limits determined by the current labor legislation;

2.2. for offenses committed in the course of carrying out its activities, within the limits determined by the current administrative, criminal and civil legislation;

2.3. for causing material damage within the limits determined by current labor and civil legislation.

Job description for canteen cook - sample 2019/2020. Job responsibilities of a canteen cook, rights of a canteen cook, responsibilities of a canteen cook.

Tags for the material: job description of a canteen cook, job description of a school canteen cook, job description of a canteen cook at an enterprise

Job responsibilities cooks depend on the size and profile of the company: it’s one thing to heat up sausages in dough and sell them yourself, and quite another to work in the kitchen of a high-class restaurant. Therefore, a sample job description for a cook often contains a clarification - for example, “hotel cook” or “2nd category cook.” We tried to make a fairly universal job description for a cook that you can adapt to your company.

Chef job description

I APPROVED
CEO
Last name I.O. ________________
"________"_____________ ____ G.

1. General Provisions

1.1. The cook belongs to the specialist category.
1.2. The cook is appointed to the position and dismissed from it by order of the general director on the recommendation of the chef/manager.
1.3. The Cook reports directly to the Chef/Manager.
1.4. During the absence of the cook, his rights and responsibilities are transferred to another official, as announced in the organization order.
1.5. A person who meets the following requirements is appointed to the position of cook: secondary vocational education, rank not lower than third, work experience in the specialty of at least one year.
1.6. The cook must know:
- legislation, regulations, orders, orders, other governing and regulatory documents and materials relating to catering;
- sanitary and epidemiological rules and regulations;
- recipe, cooking technology, quality requirements, packaging rules, terms and conditions of storage of dishes;
- types, properties and culinary purposes of products;
- signs and organoleptic methods for determining the good quality of products;
- 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.
1.7. The cook is guided in his activities by:
- legislative acts of the Russian Federation;
- The company’s charter, internal labor regulations, and other regulations of the company;
- orders and instructions from management;
- this job description.

2. Job responsibilities of the cook

The cook performs the following job duties:
2.1. The cook directly prepares dishes, including: washing and blanching food, mixing food, frying, baking, steaming, preparing sauces, soups, broths, cold appetizers for the buffet and salads.
2.2. Decorates dishes.
2.3. Plans the menu.
2.4. Studying customer requirements for service and quality of dishes and products.
2.5. Instructs the head waiter and waiters.
2.6. Supervises cleaning, disinfection, sanitary treatment of office and production premises; for washing and maintaining special clothing of employees in accordance with current sanitary standards.
2.7. Examines complaints and complaints from guests (visitors, clients) regarding the quality of food and service, keeps statistical records of complaints and claims, and prepares proposals for improving work.

3. Cook's rights

The cook has the right:
3.1. Get acquainted with draft decisions of the organization’s management relating to its activities.
3.2. Submit proposals to management to improve your work and that of the company.
3.3. Demand a replacement supplier of products and consumables if there are justified complaints about their quality and suitability.
3.4. Inform your immediate supervisor about all shortcomings identified in the course of your activities and make proposals for their elimination.
3.5. Require the company management to carry out unscheduled measures for sanitary treatment of production premises, complete or partial replacement of equipment/equipment in cases of non-compliance with hygiene and industrial sanitation standards, as well as in emergency cases.

4. Responsibility of the cook

The cook is responsible for:
4.1. For failure to perform and/or untimely, negligent performance of one’s official duties.
4.2. For failure to comply with current instructions, orders and regulations on maintaining trade secrets and confidential information.
4.3. For violation of internal labor regulations, labor discipline, safety and fire safety rules.