The basic job descriptions of the cook

Job descriptions of employees - documents,who 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.

Let's start with the fact that this is a specialist whois appointed to the position of restaurant manager or chef and, as a consequence, is subject 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, follow the orders of 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 upon to perform a number of its functionalduties, which, in turn, is controlled by his boss (the job descriptions of the chef provide for 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 products and dishes;

- to instruct waiters;

- monitor the cleaning and sanitizing of premises;

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

The list of responsibilitiesChange according to the institution in which the chef 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 basic powers with his 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 about the work of the institution and his work, to demand replacement of the products if they are unfit, to inform the management about the shortcomings in the work of the enterprise, and to demand carrying out of measures on clearing of premises and their sanitary processing.

The cook is responsible in case of non-fulfillmentor incomplete performance of their duties, non-compliance with 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 conduct of professional activities.

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