Job description for bakery production manager. Job description of production manager (chef)

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.

• 1.3. The production manager must know:
  • - resolutions, instructions, orders, other governing and regulatory documents of higher authorities relating to the organization of public catering;
  • - organization and technology of production;
  • - assortment and quality requirements for dishes and culinary products;
  • - basics of rational and dietary nutrition;
  • - order of menu creation;
  • - accounting rules and standards for issuing products;
  • - consumption rates of raw materials and semi-finished products;
  • - calculation of dishes and culinary products, current prices for them;
  • - standards and technical 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, operating principles, technical characteristics and operating conditions;
  • - current internal regulations;
  • - economics of public catering;
  • - organization of payment and labor incentives;
  • - labor legislation;
  • - basics of labor organization;
  • - internal labor regulations;
  • - rules and regulations of labor protection;
  • - basics of administration;
  • - ethics of business communication.
• 1.4. Appointment to the position of production manager and dismissal from the position are made by order of the general director.
• 1.5. The production manager reports directly to the general director.
• 1.6. To ensure his activities, the production manager is given the right to sign organizational and administrative documents on issues included in his functional responsibilities.
• 1.7. During the absence of the production manager (business trip, vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner. This person acquires the corresponding rights and bears responsibility for improper performance of the duties assigned to him.
• 2. Job responsibilities

Production director:

• 2.1. Manages the production and economic activities of the division.
• 2.2. Directs the activities of the workforce to ensure the rhythmic release of own-produced products of the required range and quality in accordance with the production task.
• 2.3. Carries out work to improve the organization of the production process, introduce progressive technology, effectively use equipment, improve the professional skills of workers in order to improve the quality of products.
• 2.4. Prepares requests for necessary food products, semi-finished products and raw materials, ensures their timely acquisition and receipt from bases and warehouses, controls the assortment, quantity and timing of their receipt and sale.
• 2.5. Based on a study of consumer demand, he creates a menu and ensures a variety of dishes and culinary products.
• 2.6. Carries out constant monitoring of food preparation technology, standards for laying raw materials and compliance by employees with sanitary requirements and personal hygiene rules.
• 2.7. Carries out the placement of cooks and other production workers, draws up schedules for their reporting to work.
• 2.8. Conducts quality control of prepared food.
• 2.9. Organizes accounting, preparation and timely submission of reports on production activities, implementation of advanced techniques and labor methods.
• 2.10. Monitors the proper operation of equipment and other fixed assets.
• 2.11. Provides instruction on food preparation technology and other production issues.
• 2.12. Monitors employees' compliance with labor protection rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.
• 2.13. Makes proposals to reward distinguished employees or impose penalties on violators of production and labor discipline.
• 2.14. Conducts work to improve the skills of employees.
• 3. Rights

The production manager has the right:

• 3.1. Request and receive from structural units information, reference and other materials necessary to perform the duties provided for in this Job Description.
• 3.2. Give obligatory instructions to subordinate employees.
• 3.3. Take measures when discovering disciplinary violations of subordinate employees and report these violations to the head of the enterprise to bring the perpetrators to justice.
• 3.4. In agreement with the head of the enterprise, involve experts and specialists in the public catering industry for consultations, preparation of opinions, recommendations and proposals.
• 3.5. Get acquainted with the documents defining his rights and responsibilities for his position, criteria for assessing the quality of performance of official duties.
• 3.6. Submit proposals for improvement of work related to the responsibilities provided for in these Instructions for consideration by management.
• 3.7. Require the management of the enterprise to provide organizational and technical conditions and prepare the established documents necessary for the performance of official duties.
• 4. Responsibility

The production manager is responsible for:

• 4.1. For improper performance or failure to fulfill one’s official duties as provided for in this Job Description, within the limits established by the current labor legislation of the Russian Federation.
• 4.2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.
• 4.3. For causing material damage to the enterprise - within the limits established by the current labor and civil legislation of the Russian Federation.

The “Job Descriptions” section contains the necessary information on how a job description is drawn up. Here you can find typical job descriptions for different specialties. Our bank of job descriptions includes more than 2,500 different documents. These job descriptions were compiled and edited in 2015, which means they are relevant today.

From this article you will learn:

• what responsibilities, powers and rights are reflected in the job description of the head of food production;
• what provisions are contained in the standard job description of a food production manager;
• For which areas of work according to this job description is this specialist responsible in your organization.

Limited Liability Company "Alfa"

I APPROVED
CEO
_________ A.V. Lviv
10.01.2015

Job description No. 56
head of food production

Moscow 01.10.2015

1. GENERAL PROVISIONS

1.1. This job description defines the duties, rights and responsibilities of the food production manager.

1.2. The decision on appointment and dismissal is made by the General Director on the recommendation of the Director of Production.

1.3. A person with a higher professional (food, technical, engineering and economic) education and at least three years of experience in the specialty is appointed to the position of head of food production.

1.4. The head of food production in his activities is guided by:

– current regulatory and technical documents on the work performed;

– the organization’s charter, local regulations of the organization;

– this job description.

1.5. The food production manager must know:

– current legislation of the Russian Federation regarding planning and operational management of food production;

– standards and technical specifications for food products, raw materials and semi-finished products;

– organization and technology of production and production planning in the organization;

– nomenclature and quality requirements for manufactured products;

– basics of rational and dietary nutrition;

– consumption rates of raw materials and semi-finished products; – rules for calculating the cost of manufactured products and current prices for similar products from other manufacturers;

– rules and terms of storage of finished products, raw materials and semi-finished products;

– types of technological equipment, operating principles, technical characteristics and operating conditions;

– specialization of the organization’s divisions and production connections between them;

– the procedure for developing production programs and production schedules; – organization of operational records of production progress;

– organization of payment and labor incentives;

– basics of labor organization and labor legislation;

– internal labor regulations;

– rules and regulations of labor protection, safety and fire protection.

1.6. The food production manager reports to the production director.

1.7. During the absence of the head of food production (vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner.

2. JOB RESPONSIBILITIES

The food production manager is obliged to:

2.1. Manage the production and economic activities of food production.

2.2. Direct the activities of personnel to ensure the rhythmic release of own-produced products of the required range and quality in accordance with the production task.

2.3. Carry out work to improve the organization of the production process, introduce progressive technology, effectively use equipment, improve the professional skills of workers in order to improve the quality of products.

2.4. Prepare requests for the necessary raw materials and semi-finished products, ensure their timely acquisition and receipt from bases and warehouses, control the assortment, quantity and timing of receipt and sale of purchased raw materials and semi-finished products.

2.5. Carry out constant monitoring of food preparation technology.

2.6. Organize daily operational accounting, as well as ensure the preparation and timely submission of the necessary reports on production activities, introduce advanced techniques and labor methods.

2.7. Monitor the proper operation of equipment and other fixed assets.

2.8. Provide instruction on product preparation technology and other production issues.

2.9. Monitor employees’ compliance with labor protection rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.

2.10. Carry out work to identify and master technical innovations, scientific discoveries and inventions, best practices that contribute to improving technology, organizing production and increasing labor productivity.

2.11. Manage the operation of production warehouses.

3. RIGHTS

The head of food production has the right to:

3.1. Familiarize yourself with management's design decisions related to its activities.

3.2. Make proposals for improving work related to the responsibilities provided for in these instructions.

3.3. Within your competence, inform your immediate supervisor about shortcomings identified in the performance of official duties and make proposals for their elimination.

3.4. Require management to provide assistance in the performance of their duties and rights.

3.5. Request personally or through your immediate supervisor information and documents necessary to perform your job duties.

3.6. Involve, with the permission of management, employees of all (individual) structural divisions in solving the tasks assigned to it.

3.7. Distribute responsibilities among food production workers, draw up their job descriptions, and monitor their implementation.

3.8. Prepare proposals: – on encouraging food production workers who have distinguished themselves in solving issues within their competence; – on the imposition of disciplinary sanctions on food production workers for failure to perform and improper performance of their official duties.

3.9. Sign and endorse: – internal documents (internal memos, internal correspondence, reports, submissions, etc.); – documents of external correspondence within its competence.

3.10. Distribute bonuses among employees directly subordinate to him within the allocated funds.

4. RESPONSIBILITY

The food production manager is responsible for:

4.1. For improper performance or failure to fulfill one’s job duties as provided for in this job description, within the limits determined by the current labor legislation of the Russian Federation.

4.2. For violations committed in the course of carrying out its activities, within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation.

4.3. For causing material damage within the limits determined by the current labor and civil legislation of the Russian Federation.

5. PROCEDURE FOR REVISING THE JOB DESCRIPTION

5.1. The job description is reviewed, amended and supplemented as necessary, but at least once every five years.

5.2. All employees of the organization who are subject to this instruction are familiarized with the order to make changes (additions) to the job description and sign.

The job description was developed in accordance with the order of the General Director dated December 26, 2015 No. 67.

AGREED

Head of HR Department E.E. Gromova

I have read these instructions. I received one copy in my hands and undertake to keep it at my workplace.

Head of food production P.A. Bespalov

. The production manager (chef) belongs to the category of managers, is hired and fired by the director of a public catering enterprise. The main task of the production manager is to manage the production and economic activities of the unit. production must know and be guided in its activities:

Resolutions, orders, orders and other governing and regulatory documents of higher authorities relating to public catering establishments;

The range and requirements for the quality of dishes and culinary products, the basics of rational and dietary nutrition;

The order of the menu;

Accounting rules and standards for issuing products;

Consumption standards for raw materials and semi-finished products;

Calculations of dishes and culinary products, using the prices in force for them;

Standards and technical specifications for food products and semi-finished products;

Rules and shelf life of finished products, raw materials and semi-finished products;

Technical characteristics of various types of technical equipment, principles of its operation;

Current internal regulations;

Principles of economy of public catering;

Regulations on the organization of remuneration and labor incentives;

Fundamentals of labor organization;

Labor legislation;

Internal labor regulations;

During the absence of the production manager (business trip, vacation, illness, etc.), his rights and responsibilities are transferred to another official, as announced in the order for the enterprise. The production manager reports to the director of the public catering enterprise

A person with a higher professional education and work experience in the specialty of at least 3 years or secondary vocational education and work experience in the specialty of at least 5 years is appointed to the position of production manager.

Job responsibilities

1. Directs the activities of the workforce to ensure the rhythmic release of own-produced products of the required range and quality in accordance with the production task.2. Carries out work to improve the organization of the production process, introduce progressive technology, effectively use equipment, improve the professional skills of workers in order to improve the quality of products. 3. Draws up requests for the necessary industrial goods, semi-finished products and raw materials, ensures their timely acquisition and receipt from bases and with warehouses, controls the assortment, quantity and timing of their receipt and sale.4. Based on a study of consumer demand, he compiles a menu and provides a variety of dishes and culinary products.5. Carries out constant monitoring of food preparation technology, standards for laying raw materials and compliance by employees with sanitary requirements and personal hygiene rules.6. Carries out the placement of cooks and other production workers, draws up schedules for their reporting to work.7. Conducts rejection of prepared food.8. Organizes accounting, preparation and timely submission of reports on production activities, implementation of advanced techniques and labor methods.9. Monitors the proper operation of equipment and other fixed assets.10. Provides instruction on food preparation technology and other production issues.11. Monitors employees' compliance with labor safety rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.12. Makes proposals to reward distinguished employees or impose penalties on violators of production and labor discipline. 13. Conducts work to improve the skills of employees. 14. Monitors the availability of health certificates for employees of his department.

Rights 1. Make decisions within your competence.2. Interact with all food service employees regarding their activities.3. Inform management about identified shortcomings in the activities of the enterprise and make proposals for their elimination.4. Demand that the management of the public catering establishment provide all possible assistance in fulfilling the rights and obligations provided for in these instructions.

Characteristics of the main production.

The production facilities of POP include various workshops for the production of semi-finished products, as well as the production of dishes, culinary and confectionery products. Shops are divided into procurement (meat, fish, vegetable, poultry, cold processing workshop, greenery processing workshop), pre-production (cold, hot) and specialized (flour, confectionery, culinary). Procurement shops produce mechanical equipment . Culinary. Processing of meat, fish, poultry, vegetables and production of semi-finished products to supply them to the production of your enterprise, etc. branches, stores, etc. In small dogs. Prev. for the processing of meat, fish and poultry, one meat and fish workshop is organized, in which a meat and poultry processing line and a fish processing line are provided, respectively. Set of mechanical, non-mechanical and cold equipment. Vegetable shop. Needed for mechanical Processed Vegetables and potatoes and preparations from them. Placed where it can be loaded directly from the storeroom and loading area, bypassing common production corridors. The placement of equipment is important when organizing work. It works according to 2 schemes: 1) upon receipt of unpeeled potatoes and vegetables, sorting, washing, peeling, manual cleaning, washing, sulfitation, slicing are carried out; 2) upon receipt of peeled vegetables in the form of semi-finished products, washing and slicing are carried out. When organizing ov. Preparation workshops. prep. also included: packaging, packaging, labeling, cooling, storage and transportation.

At the entrance to the room there is a chest for storing potatoes, root crops and vegetables. The equipment includes washing machines and vegetable peeling machines, a table for cleaning potatoes, a bath for storing peeled potatoes, and production tables. There is a hand sink at the entrance.

Meat shop. Needed for mechanical Culinary. Processing of raw meat. When organizing meat processing according to full technology. cycle, provided Preparation of semi-finished products, incl. to supply dogs. Prep., technol. process is predetermined sl. operations: defrosting, removing the brand, washing, drying, dividing carcasses into half-carcasses and cuts, separating large-piece parts, trimming and cleaning them, preparing. portioned, small-piece and chopped semi-finished products. Defrosting meat on overhead tracks in 3 defroster rooms. Washing and drying of production. in special indoors on suspended tracks with preliminary Removing marks, contaminated areas, blood clots. At low Washing production volumes. Brought in baths at temp. Up to 6 gr. or using special napkins made of cotton fabric. Cutting carcasses into pieces on a cutting chair using a meat ax.

Technol. operations for the production of semi-finished products. in the meat department. Here the words are isolated. technol. areas: - u-k proiz. large-piece semi-finished products; - u-k prod. portioned and small-piece semi-finished products; - made from minced meat; - processing of bones; - packaging. Equipment 6 meat grinders, cutters, dosing and forming machines, machines for forming cutlets, minced meat mixers. Fish shop. Organized during processing. a large number of fish. Technological process of processing fish: thawing frozen fish or soaking salted fish, cleaning from scales, gutting, washing, making semi-finished products. Defrost production 2 ways: in the hall. salt water concentration 0.7-1% in air. Soaked in salt baths for a period. 4-6 hours depending. From the salting strength, changing the water every 1-2 hours. The scales are removed with graters and scrapers. Gutting of production. manually, for removing heads and fins. head cutters and fin cutters, washing in baths. Poultry breeding workshop. Technological process: singeing, removal of heads, necks and legs, gutting, washing, molding of carcasses, production of semi-finished products, processing of offal, packaging, labeling. Equipment: singe furnace, shelving, mobile and washing baths, production tables, meat grinders, cold storage. cabinets. Hall workshop finalization of p/f and processing of greenery. When organizing a workshop, 3 lines are distinguished: processing meat products, processing fish products, and processing vegetable products. Hot shop. They prepare soups, mountains. snacks, sauces, sweet dishes, drinks. Most often, there is a preparation compartment. soups and separation of hot dishes, sauces, side dishes. In the soup department, all equipment can be installed in one or 2 parallel lines. In the sauce organ. slave. places for frying, stewing, poaching, boiling, baking. Equipment: electric stove, deep fryer, grill, combi oven, refrigerator, dough mixing machines. Cold shop. Designed for preparing cold. snacks, sweet dishes, soups and drinks. Most often there are 2 technologies. area: for preparations. cold snacks and sweet dishes. Specializations can be organized. Areas: salads and vinaigrettes, byterbrods, cold. soups In prep. with a wide range of dishes provided. dept. cooking areas. cold dishes of meat, fish, vegetables. All salad products should be stored at temp. +4-+8. At the cooking school. sweet dishes can be provided. instruction for ice cream and definition. an assortment of it: cocktail, ice cream, mix. Culinary shop. For the production of semi-finished products with a high degree of readiness, etc. culinary products from meat, fish, vegetables, cereals, cottage cheese. The main task is to supply dogs. Prev. Scheme of production processes: preparation of products; preparation of semi-finished and highly prepared culinary products; intensive cooling to temp. +2-+8 inside the product; packaging, labeling; storage and transportation on expedition. acc. with technol. process in the workshop, mountains are isolated. and cold compartment, cooling camera at cold department, chambers ready. products and a daily supply of raw materials and semi-finished products, an intensive cooling room, a room for preparing products, stacking finished products, a shop manager's room, storerooms for a daily supply of raw materials and semi-finished products, and washing equipment. The most typical technol. lines and sections: - for cooking (cooking and steam-cooking machines); - for frying, stewing, baking (combi ovens, convection ovens, grills, electric cabinets with steam humidification); - for sautéing and stewing vegetables (apparatus for sautéing vegetables, electric boiler) . Flour shop. For baking small-piece flour products: buns, pies, pies, etc. Technological process: dough kneading, proofing, cutting, baking. Equipment: flour sifter, dough mixer, dough mixer for hard dough, beater, dough divider, dough rounder, puff pastry sheeter, bakery cabinet complete with proofer. Confectionary shop. They produce products from yeast, shortbread, puff pastry, choux and biscuit dough. Technological process: preparing products, kneading dough, cutting and baking products, cooling, finishing, placing in functional containers, storage, transfer to expedition. There are rooms for: flour sifting; food preparation; egg processing; department for kneading dough, cutting and baking products; room for proofing yeast dough; department for the preparation of creams, syrups, sweets; product finishing department; cooling compartment; refrigerated chambers for finished products and daily supplies of raw materials; washing of pastry bags and equipment.

In the room for processing eggs, they are checked for freshness using an ovoscope and processed: 1-soaking in warm water at temp. 40-50 gr. in current 5-10 min; 2-treatment with detergent solution at temp. 40-50; 3-disinfection during 5 minutes disinfection at temp. 40-50; 4-rinse with running water for 5 minutes. at temp. not lower than 50 gr.

The basic principle of organizing the production process in condit. workshop is the allocation of independent lines and sections for the production of certain types of dough and resp. finished products. In the kneading department, this is a unit for kneading dough by type. and in the cutting and baking department there is a cutting and forming line. Dough mixing department. Yeast dough area. Kneading area for puff pastry and shortcrust pastry. Biscuit dough kneading area. Baking department. Line for cutting and forming products from yeast dough. Line for cutting and forming puff pastry products. Area for depositing choux and biscuit dough. Proofing area for yeast dough products. Baking and cooling area. Department of production of finishing printed materials. Finishing department. The bags are processed: 1-soaking in hot water at temp. not lower than 65 gr. in current 1 hour until the cream is completely washed off; 2-wash in detergent at temp. 40-45 in a washing machine or by hand; 3-thorough rinsing with hot water at temp. not lower than 65; 4-drying in special. drying ovens; 5- sterilization of bags in autoclaves or dry-heat ovens at temp. 120 per current 20-30 min. If there is no equipment, sterilize the bags by boiling for a while. 30 minutes from the moment of boiling; drying in special. closet and storage in clean containers with closed lids. The tips are treated: washing in a detergent solution at temp. 45-50; thorough rinsing of the flowing water. water at temp. not lower than 65; sterilization or boiling for 30 minutes.

General requirements: 1) Working conditions: natural. Illumination (glass: floor = 1:6), Temperature = 17-22C, noise level = 60-80 decebels, air speed = 0.1-0.2 m/s, humidity = 40-42%.

2) Scientific organization of labor in the shops:

Arrangement of equipment along the technological process, - provision of equipment, - operational planning (work order, menu plan), - schedule for going to work in relation to the qualifications of the staff.

In many pop-up establishments, especially in open-air restaurants, buffets are equipped: main, coffee, bread-slicing buffet. The main buffet is intended for dispensing wine and vodka products, beer, non-alcoholic products, fruits, confectionery and tobacco products. The buffet is located next to the restaurant hall and has 2 utility rooms: 1 for storing products; 2 for dispensing them. The buffet is equipped with a counter with a showcase for displaying buffet products, a refrigerated cabinet, and shelving. Scales, measuring utensils, and equipment for cooling juices are installed in a visible place. The buffet must have a mountain sink. and cold water. The coffee buffet is equipped with a coffee maker, coffee machine, and other preparation equipment. mountains drinks, refrigerator. Designed for holidays and making coffee, tea, chocolate, cocoa. Bread slicer buffet for storage. slicing and dispensing bread and cotton products of various types. Equipment: table, toaster, bread-slicing machine, rack, cabinet with holes in the side walls and shelves for separate storage of wheat and rye bread.

Sommelier- wine specialist. Responsibilities:1- must have special. preparation; 2- drawing up a restaurant wine list and maintaining a stock of wines in accordance with it; 3- studying the market for wine and other alcoholic beverages; 4- selecting suppliers; 5- purchasing wine from suppliers or participating in the discussion of the ordered batch; 6- responsibility for the availability of accompanying documentation and documents confirming the quality of wines; 7 - taking care of the wine cellar; 8 - selection and correct use of utensils for serving wine; 9 - recommendations on the choice of wine by visitors and their competent serving; 10 - resolution of conflict situations . Rights: 1- taste wine at the workplace before serving it to the consumer; 2- purchase different types of wine from suppliers; 3- sell wine to visitors in the hall; 4- make recommendations and introduce wine to visitors; 5- maintain communication with guests initiated on their initiative; 6- train staff in handling wine; 7- take part in resolving conflict situations.

The director of a public catering enterprise belongs to the category of managers. He is elected by the general meeting of participants of the enterprise for a certain term. The general director can be either a participant in the enterprise or a third party (conducts business on behalf of the founder). An enterprise may have one founder, and he is also the director of the enterprise. In accordance with current legislation, manages the economic and financial activities of the enterprise, bearing full responsibility for the consequences of decisions made, the safety and effective use of the enterprise’s property, as well as the financial and economic results of its activities.

Appointment to the position of director of a public catering enterprise and dismissal from it are made by order of the founder of the enterprise.

In his activities, the director must know and be guided by:

Legislative and regulatory acts regulating the financial, economic and production activities of the enterprise, decrees of federal, regional and local government authorities and management, defining priority directions for economic development;

Methodological regulatory materials of other bodies relating to the activities of public catering enterprises;

Enterprises have grown with prospects for economic and social development;

Tax and environmental legislation;

The procedure for drawing up and agreeing on business plans for the economic and financial-economic activities of the enterprise;

Rules for the production and sale of public catering products (services);

Market methods of business management and enterprise management;

The procedure for concluding and executing financial and business contracts;

Market conditions;

Best practices in catering;

The procedure for the development and conclusion of industry tariff agreements, collective agreements regulating social and labor relations;

Pricing procedure;

Systems for organizing remuneration and incentives;

Labor Code of the Russian Federation;

Rules and standards of labor protection, safety, fire protection, industrial sanitation and personal hygiene;

Requirements of the Federal Law “On the Fundamentals of Occupational Safety and Health in the Russian Federation” dated July 17, 1999, in force since February 1, 2002.

Charter of the enterprise;

This job description.

During the absence of the director (business trip, vacation, illness, etc.), his rights and responsibilities are transferred to the deputy or another person, as announced in the order for the enterprise.

A person with a professional higher education and work experience in management positions in the public catering system for at least 5 years is appointed to the position of General Director of a public catering enterprise.

Job responsibilities

1. Manages, in accordance with current legislation, the production, economic and financial-economic activities of the enterprise, bearing full responsibility for the consequences of decisions made, the safety and efficient use of property, as well as the financial and economic results of its activities.

2. Organizes the work and effective interaction of all structural divisions, directs their activities to the development and improvement of public catering processes, taking into account social and market priorities, increasing the efficiency of the enterprise, ensuring high quality food preparation, a high culture of serving visitors, increasing sales volumes and increasing profit.3. Ensures that the enterprise fulfills all obligations to the federal, regional and local budgets, state extra-budgetary social funds, suppliers, customers and creditors, including bank institutions, as well as economic and labor agreements (contracts) and business plans. 4. Organizes production and economic activities on based on the widespread use of the latest technology, progressive forms of management and labor organization, scientifically based standards of material, financial and labor costs, study of market conditions and best practices (domestic and foreign).5. We take measures to provide public catering enterprises with qualified personnel, rational use of their professional knowledge and experience, create safe and favorable working conditions for life and health, in compliance with the requirements of environmental protection legislation.6. Provides the right combination of economic and administrative methods of management, material and moral incentives to increase the efficiency of the enterprise, application of the principle of material interest and responsibility of each employee for the work assigned to him and the results of the work of the entire team, payment of wages on time.7. Together with the workforce and trade union organization, based on the principles of social partnership, ensures the development, conclusion and implementation of a collective agreement, compliance with labor and production discipline, promotes the development of labor motivation, initiative and activity of workers and employees of the enterprise.8. Resolve issues related to the financial, economic and business activities of the enterprise within the limits of the rights granted to it by law, entrust the management of certain areas of activity to other officials, deputy directors, and heads of departments.9. Ensures compliance with the rule of law in the activities of the enterprise and the implementation of its economic relations, the use of legal means for financial management and functioning in market conditions, strengthening contractual and financial discipline, regulating social and labor relations, ensuring the investment attractiveness of the enterprise in order to maintain and expand the scale of business activity . 10. Organizes timely provision of public catering establishments with food products necessary for conducting the production, trade and service process.11. Taking into account market management methods, studies consumer demand for public catering products.12. Monitors the quality of food preparation, compliance with trade rules, pricing and labor protection requirements, sanitary and technical condition of production and commercial service premises.13. Monitors employees' compliance with occupational health and safety rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.14. Controls the passage of medical examinations by employees of public catering establishments associated with the production, storage and sale of food products within the time limits established by the sanitary inspection body.15. Protects the property interests of the enterprise in a court of general jurisdiction, an arbitration court, and government and administrative bodies.

Rights. 1. Has the right to use the rights of the head of the enterprise provided for by the Charter of the enterprise2. Has the right to act on behalf of the enterprise (company), represent the enterprise (company) in other institutions and organizations, carry out business transactions and enter into contracts without a power of attorney, as well as issue powers of attorney to employees of the enterprise.3. Has the right to issue orders on the appointment of employees, their transfer and dismissal, apply incentive measures and impose disciplinary sanctions.4. Exercises its powers through various types of transactions in the form established by civil legislation.5. Hears reports from the heads of the enterprise's structural divisions on issues related to the commercial activities of the enterprise and its development plans.6. Within the limits established by law, determine the composition and volume of information constituting a trade secret and the procedure for its protection.

Hol. Appetizers are usually served at the beginning of a meal; they act as an appetite stimulant and complement the composition of the main courses. To decorate a dish, the products included in its composition are selected and cut into shapes. To serve hall. For dishes made from vegetables, fish, and meat, you can use porcelain vases and dishes, herring bowls, trays, caviar bowls, and rosettes. Salads and snacks can be served in baskets, vol-au-vents made from butter, shortbread and other types of dough. Assortment: sandwiches - open and closed; banquet snacks: canapés, vol-au-vents, baskets; salads, vinaigrettes; salads from meat, poultry, game and fish; egg snacks; snacks from vegetables and mushrooms; snacks from fish and non-fish aquatic raw materials; snacks and dishes made from meat products, poultry, and game.

Everything is cool. snacks should be neatly and beautifully decorated, have a temperature of 10-12. The taste and color must correspond to this type of product. No signs of souring, foreign odors or tastes are allowed. The output exactly corresponds to the established norm.

Before serving, first give spices, seasonings, sauces. Sequence: fish-meat-poultry-game-vegetable-mushroom.

Caviar granular.Served in a glass rosette placed on a chrome stand, and a stand in a clear glass salad bowl filled with ice, it stands on a pie plate with a napkin. Spread with a caviar spatula, which lies on the plate with the handle to the right. Serves butter and individual. a knife that lies on a plate with the blade facing the center of the plate. Crabs and shrimp. Serve on a snack plate already cut, eat with a snack utensil. Salad cocktail. Served in wide glasses, all products are cut into small pieces. Wide glasses stand on a pie plate covered with a napkin. Boiled lobsters. Served on an oval dish, decorated with lemon and vegetables. The waiter cuts it at the snack table, takes out the meat, liver, caviar and puts it on the appetizer. plate, portioned with vegetables. Seafood aspic. Eat with snack utensils and serve on a snack plate. Baked beef, pork, veal spicy. Serve on a round porcelain dish, if cold - cut, garnish with vegetables.

In catering establishments, several methods are used to serve custom-made dishes:

· carry-out (French method) with transferring the ordered dish onto the visitors’ plates using special equipment;

· preliminary transfer of dishes to visitors’ plates on a utility or side table (English method);

· “to the table” (Russian method) with preliminary arrangement of ordered dishes (several servings in one dish) on the table;

· portioned and served dishes are placed directly on the table in front of the visitor (American method);

· a custom dish in multi-serving dishes is placed on the table at an accessible distance from the visitor so that he can serve himself (European way).

Related information.

I. General provisions

1. The production manager (chef) belongs to the category of managers.
2. A person with a higher professional education and work experience in the specialty of at least 3 years or secondary vocational education and work experience in the specialty of at least 5 years is appointed to the position of production manager (chef).
3. Appointment to the position of production manager (chef) and dismissal from it is made by order of the director of the enterprise
4. The production manager (chef) must know:
   1. 4.1. Resolutions, orders, orders, other governing and regulatory documents of higher and other bodies concerning the operation of public catering establishments.
   2. 4.2. Organization and technology of production.
   3. 4.3. Assortment and quality requirements for dishes and culinary products.
   4. 4.4. Basics of rational and dietary nutrition.
   5. 4.5. The order of the menu.
   6. 4.6. Accounting rules and standards for issuing products.
   7. 4.7. Consumption rates for raw materials and semi-finished products.
   8. 4.8. Calculation of dishes and culinary products and their prices.
   9. 4.9. Standards and technical specifications for products, raw materials and semi-finished products.
   10. 4.10. Rules and terms of storage of products, raw materials and semi-finished products.
   11. 4.11. Types of technological equipment, operating principles, technical characteristics and operating conditions.
   12. 4.12. Economics of catering.
   13. 4.14. Organization of payment and labor incentives.
   14. 4.15. Fundamentals of labor organization.
   15. 4.16. Labor legislation.
   16. 4.17. Internal labor regulations.
   17. 4.18. Rules and regulations of occupational health, safety, industrial sanitation and fire protection.
5. The production manager (chef) reports directly to
6. During the absence of the production manager (vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner, who acquires the corresponding rights and is responsible for the proper performance of the duties assigned to him.

II. Job responsibilities

Head of production (chef):

1. Manages the production and economic activities of the catering unit.
2. Directs the activities of the workforce to ensure the rhythmic release of own-produced products of the required range and quality in accordance with the production task.
3. Carries out work to improve the organization of the production process, introduce progressive technology, effectively use equipment, improve the professional skills of workers in order to improve the quality of products.
4. Prepares requests for necessary food products, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, range, quantity and quality of their receipt and sale.
5. Based on a study of consumer demand, provides a variety of dishes and culinary products and compiles a menu.
6. Carries out constant control over food preparation technology, standards for laying raw materials and employees’ compliance with sanitary requirements and personal hygiene rules.
7. Arranges cooks and other production workers.
8. Creates a work schedule for cooks.
9. Conducts quality control of prepared food.
10. Organizes accounting, preparation and timely submission of reports on production activities, implementation of advanced techniques and labor methods.
11. Monitors the proper operation of equipment and other fixed assets.
12. Provides instruction on food preparation technology and other production issues.
13. Monitors employees' compliance with occupational health and safety rules and regulations, sanitary requirements and personal hygiene rules, production and labor discipline, and internal labor regulations.
14. Conducts work to improve the skills of employees.

III. Rights

The production manager (chef) has the right to:

1. Get acquainted with draft decisions of the management of a public catering enterprise related to its activities.
2. Make proposals for improving work related to the responsibilities provided for in these instructions.
3. Involve specialists from all (individual) structural divisions of the enterprise in solving the tasks assigned to it (if this is provided for by the regulations on structural divisions, if not, then with the permission of the director of the enterprise).
4. Sign and endorse documents within your competence.
5. Submit for consideration by the head of the enterprise proposals on the appointment, transfer and dismissal of employees of the enterprise; proposals to reward distinguished employees and impose penalties on violators of production and labor discipline.
6. Require the head of the enterprise to provide assistance in the performance of his official duties and rights.

IV. Responsibility

The production manager (chef) is responsible for:

1. For improper performance or failure to fulfill one’s job duties as provided for in this job description - within the limits determined by the current labor legislation of the Russian Federation.
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 the Russian Federation.
3. For causing material damage - within the limits determined by the current labor and civil legislation of the Russian Federation.

Job description for production manager.

Job title: production director.

Job profile (hiring requirements): Woman or man 25-55 years old. Higher education. Competent specialist (work experience). Communicable. Stress-resistant. Has good organizational abilities and leadership skills (at least two years of experience in a managerial position).

General purpose of the position:

Organization of the production process for the production of high-quality products: drawing up a production program, compliance with technological processes and food preparation technology in general for production, organization of workplaces, training of workers in food preparation technology, provision of raw materials for production of the required quality and in the required quantity, provision of equipment in sufficient quantities.

Must know:

1. Resolutions, orders, orders, other governing and regulatory documents of higher and other bodies concerning the operation of public catering establishments.

2. Organization and technology of production.

3. Assortment and quality requirements for dishes and culinary products.

4. Basics of rational and dietary nutrition.

5. Accounting rules and standards for issuing products.

7. Consumption rates for raw materials and semi-finished products.

8. Standards and technical specifications for products, raw materials and semi-finished products.

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

10. Types of technological equipment, operating principles, technical characteristics and operating conditions.

11. Fundamentals of catering economics.

12. Fundamentals of organizing payment and labor incentives.

13. Fundamentals of labor organization.

14. Fundamentals of labor legislation.

15. Internal labor regulations.

16. Rules and regulations of labor protection, safety precautions, industrial sanitation and personal hygiene, fire protection.

Qualification requirements:

1. Special knowledge and skills:

Higher professional education and work experience in the specialty for at least one year, or secondary vocational education and work experience in the specialty for at least two years;

Knowledge of schedule and document flow requirements;

Knowledge of the product range, as well as storage periods and conditions;

1. General knowledge and skills:

Knowledge of business ethics and negotiation skills;

Self-management

Ability to manage personnel

SUBORDINATION:

Direct: to the director.

SUBJECT TO:

Direct: site foremen, cooks.

Indirect: all employees.

Rights:

Responsibility:

PERFORMANCE STANDARDS:

1. He comes to work at 7:00, puts on his uniform, and attaches his badge. Shoes should be closed toe, have comfortable heels and fit the uniform.
2. At security, determines the availability of personnel in accordance with the distribution among workshops and the work schedule. Makes adjustments in the placement of people in accordance with production needs.
3. Quickly walks around:
4. Controls technological processes
5. Checks the quality of finished products, production: checks the yield of dishes, carries out rejection of finished dishes, makes notes in rejection logs..
6. Checks compliance with sanitary and technological standards.
7. Monitors the fulfillment of requests and compliance with deadlines.
8. Supervises the operation of production as a whole.
9. Resolves conflict situations that arise between employees during work.
10. At the end of the working day, checks the completion of the shift task by the employee
11. Conducts operational reviews based on the results of the shift

Working conditions:

Irregular working hours.

Possibility of business trips.

NOTES:

1. In case of emergency situations, the manager. production makes decisions regarding the priority and order of performance of functions within the framework of its powers. In particularly critical emergency situations, head. production makes a decision in agreement with the manager.

I have read the instructions:

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