Organization of the workplace of the cook. Requirements for the organization of the workplace

The organization of workplaces at the enterprise should be carried out correctly and correctly, that workers could qualitatively carry out the duties with the least expenses of time.

The workplace is that part of the production area where a person performs his functions using the tools he needs. From the activities of a person and his duties depends on the equipment and design of the space he needs.

Characteristics of the cook's workplace

The reputation of institutions of food depends largely on the work of the cook. In cafes and restaurants with quality cooked and beautifully decorated dishes, the number of visitors will only increase. In order for a cook to be able to perform his duties well, he must have an efficiently arranged workplace.

The workplace of the cook-confectioner is organized in accordance with the rules and norms of the legislation. At the same time, equipment and equipment are placed in such a way that they do not violate the safety rules, but accessibility to them should not cause difficulties.

Consider the requirements for the organization of the workplace, depending on the height of the working surface.

The width of the working surface also matters. It should not exceed one and a half meters, while the essential tools for preparing dishes are placed in front, in the center of the surface, less often used - at corners, from the side.

The organization and equipping of workplaces must take into account the location and upper lockers. Their optimum height should be from 45 centimeters to one and a half meters from the level of the floor. Above and below, only rarely used equipment can be stored, with a maximum height restriction of 1.75 meters to exclude injuries in the workplace.

Tables should have shelves and drawers, where it is convenient to store cutting shoes, tools, various containers and utensils.

An example of registration can be seen on the below in the photo. The workplace should look something like this.

Safety precautions

To avoid injury during work, the confectioner must comply with safety regulations. The organization of the cook's workplace should correspond to the following main points:

• On the working surface should be placed all the cooking dishes.
• The technique is arranged sequentially, depending on the production process.
• An important point in the design of the workplace is its lighting. The light should be bright enough, but do not blind your eyes. Most often, they use fluorescent lamps.
• The temperature in the work area is maintained at 26 degrees.
• If there are mechanics in the devices, then stoppers should be placed to prevent injuries.
• A convenient posture of the cook during the cooking.

The cook's profession belongs to the 3rd class of harmfulness. This class is assigned due to uncomfortable microclimate parameters: it is often high humidity and temperature in the work area. Also, the cook almost always works standing or is in motion, which increases the load on the legs.

Attestation of the workplace

Requirements for the organization of the workplace include the periodic certification of jobs.

When the organization of the food unit takes place, it is necessary to pay attention not only to the general situation of the premises, but also to each workplace individually. At the same time, all sanitary and hygienic standards, safety rules and the availability of collective protection equipment must be observed . The employer must periodically conduct the certification with subsequent certification.

It is necessary to pay due attention to the following indicators and bring them back to normal:

• Noise level.
• Microclimate: humidity, temperature, illumination.
• Air working area.
• Thermal radiation.
• Level of electromagnetic fields.

The attestation of the cook's workplace must take into account the presence of those elements in the work area that can lead to injuries. It can be electrical appliances, sharp, cutting tools, and the very wrong location of the working space. The most common injuries when working in the kitchen are burns. They can be obtained from inaccurate handling of hot objects - a plate, utensils. To prevent injury, the employee must be instructed in the safety precautions in a timely manner .

Evaluation of the cook's work

Any work should be fairly paid. To do this, the workplaces are assessed, which determines the amount of the employee's salary. Evaluated by:

• The complexity of the functions performed.
• Personal responsibility in the workplace.
• Availability of necessary knowledge and skills for work.

These three main criteria consist of many small items that are also evaluated. It is important that the evaluation of workplaces should not have subjectivity, but proceed from the objective side.

Microclimate of the working area of the cook

For a person to fulfill his duties qualitatively, it is necessary to create decent working conditions for him. The microclimate is the main parameter that provides a comfortable stay in the work area.

The organization of the cook's workplace should be carried out taking into account the principle of creating maximum comfort for the employee. If the chef feels uncomfortable when performing his duties, then it is necessary to conduct a full range of technological, sanitary and organizational measures to bring the microclimate of the room back to normal.

It is necessary:

• Adjust the ventilation system.
• Carry out thermal insulation of surfaces that radiate heat radiation.
• Replace old equipment with modern ones.
• Use collective protective equipment.

Using a local hood

When cooking, the air is saturated with its aromas, and if there is a lot of preparation, and often - different food, then there is always a "mixed" smell. At the same time, not only he appears in the air, but also oil particles, the remains of water vapor, and soot. There is also a mixture of carbon monoxide and carbon dioxide with air.

Control of these smells is possible with the help of a ventilation system of space. To estimate the excess of the level of odors and gases is rather difficult, because a person who is in such a room for a while, smells dull, because of which the assessment will be subjective.

To get rid of unnecessary odors and improve the air, in the kitchen set the local hoods. They will "intercept" the flavors above the stove and take them out to the ventilation system. Hoods should be of high quality and powerful, then it will help to cope with the problem of cleaning the air in the kitchen.

Quality equipment - a pledge of the institution's reputation

The organization of the cook's workplace implies the presence of the necessary attributes - tools. They are needed in order to quickly and accurately prepare food. Therefore, the tool should be of high quality, as well as convenient to use and, ideally, perform several functions, that is, be multifunctional.

Food establishments should have professional equipment, so that the cook's cooking process should pass without time delays. Such equipment will pay off in that it will last for many years, without breaking and without requiring repair.

The presence of multifunctional equipment will reduce the production stage to a minimum. However, the equipment should be placed organically and do not interfere with the cook's performance of their duties.

On the photo below the workplace is presented in this form.

Required work area

The optimally equipped workplace of the cook includes a triangle, that is, three key positions: a stove, a sink and a refrigerator. At the same time, everything should be arranged conveniently and not too far apart so that the cook does not pass long distances during cooking. However, too close to put is not recommended, because the movement should not be constrained.

Working clothes of the cook

While at his workplace, the cook should be dressed in a special change of clothes, which is worn directly in the production. This is done so that the food does not get caught by street dust, which is present on ordinary everyday clothes.

A set of sanitary clothing consists of such compulsory subjects:

• The jacket.
• Cap.
• Apron.
• Neck scarf.
• Towel.
• Pants or skirt.
• Replaceable special shoes.

The organization of the cook's workplace includes the provision of quality work clothes. The overalls of the cook follow modern trends. If earlier a necessary attribute of the form was a robe, now trousers (or a skirt) and a tunic are used. This, more "military" name, characterizes the features of the shirt: a collar-stand, a double-breasted clasp, reliefs with edging. On the tunic can be present various buttons that add stylishness, they can also be the logo of the establishment. Previously, the mandatory neck scarf, designed to wipe the sweat, is now present rather as a complementary clothing design element.

Since the cooks are constantly exposed to steam and heat, the optimum option is a sabot made of genuine leather with an orthopedic insole. The use of such insoles will correctly distribute the load on the legs - they will less tire.

Clothing should provide the necessary freedom of movement, while always being clean and ironed.

Rules for the use of work clothes

Storage and wearing of replacement clothing conforms to the following rules:

• Clothes should always be clean.
• Do not use pins.
• Keep removable clothing should be kept separate from the standing.
• Do not go out in the sanitary clothes.
• Change with the degree of pollution.

At his workplace, the cook always looks neat, which only adds positive feedback to the institution's reputation.

Conclusion

The proper organization of the cook's workplace is the key to the success of the institution. Since, being in comfortable conditions, the chef can qualitatively and with pleasure perform his duties. At the same time, its appearance should correspond to the sanitary and hygienic norms of work at the workplace.

Stylish design, quality tools, appliances and their organic location in the work area will make the work of the chef comfortable and productive.