The basic job descriptions of the cook

Job descriptions of employees - documents that regulate their activities within a certain post, describe specific duties, rights, responsibilities and working conditions. In this article we will talk about the duties of the cook.

To begin with, this is an expert who is appointed to the position of restaurant manager or chef and, as a consequence, is subordinate to this employer. To start work as a cook in an institution, it is necessary to meet a number of requirements, including secondary special (professional) education, a grade (at least the third), work experience in the specialty. The applicant for the position should be guided by the legislation in force in the country, obey orders from the authorities, follow the sanitary and epidemiological rules, comply with the recipe and requirements for the quality of food.

Chef's job descriptions: functional duties

The cook is called to perform a number of his functional duties, which, in turn, is controlled by his boss (job descriptions of the chef provide this). So, what does the cook do at his workplace? Such specialist is obliged:

- Carry out preparation of dishes (wash products, mix them, fry, bake, steam, cook sauces, soups, salads and other dishes that are provided in the menu of the institution);

- Decorate dishes;

- plan the menu;

- to study and analyze the requirements of the clientele for the quality of food and food;

- to instruct waiters;

- supervise cleaning and sanitizing of premises;

- study the complaints of visitors and maintain their statistical records.

The presented list of duties can vary depending on the institution in which the cook works, its sizes and customers. So, the cook in the cafe will have less work (and he can be the only assistant chef), while the same employee in a large Italian restaurant will work tirelessly, performing additional duties and sharing the basic powers with their own kind .

Chef's job descriptions: rights

Where there are duties, there are rights. The cook's job description stipulates that he has the right to be aware of the business of everything related to his activities, to make suggestions to the management regarding the work of the institution and his work, to demand replacement of the products in case of their unfitness, to inform the management about the shortcomings in the work of the enterprise, and also To demand carrying out of measures on clearing of premises and their sanitary processing.

The cook is responsible in case of failure to fulfill or incomplete fulfillment of his duties, non-observance of the rules that describe the job descriptions of the cook, violations of internal regulations and labor discipline. In such cases, he may be dismissed, reduced or temporarily removed from the exercise of professional activity.

From time to time, cooks must take certain courses to increase the level and improve their skills.