Job descriptions of employees - documents that regulate their activities within a certain position, describe specific duties, rights, responsibilities and working conditions. This article will focus on the duties of the cook.
To begin with, this is a specialist who is appointed to the position of
the restaurant manager or chef and, as a result, reports to this employer. To start working as a cook in an institution, it is necessary to meet a number of requirements, including
secondary specialized (professional) education, category (at least a third), work experience in a specialty. The applicant for the position should be guided by the legislation in force in the country, comply with orders of superiors, follow sanitary and epidemiological rules, comply with the recipe and requirements for food quality.
Chef Job Descriptions: Functional Responsibilities
The chef is called upon to fulfill a number of his
functional duties, which, in turn, is controlled by his
boss (the chef's
job descriptions provide for this). So what does a cook do in his workplace? Such a specialist must:
- prepare 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;
- study and analyze clientele requirements for the quality of products and dishes;
- instruct the waiters;
- control the work of cleaning and sanitizing the premises;
- study the complaints of visitors and keep their statistical records.
The presented list of duties may vary depending on the institution in which the cook works, his size and customers. So, the cook in the cafe will have less work (and he may be the only assistant to the chef), while the same worker in the big Italian restaurant will work tirelessly, performing additional duties and sharing basic powers with his own kind .
Cook's job descriptions: rights
Where there are responsibilities, there are also rights. The job descriptions of the cook stipulate that he has the right to be in the know about everything related to his activities, to make his proposals to the management regarding the work of the establishment and his work, to demand replacement of products if they are unsuitable, to inform the management about shortcomings in the work of the enterprise, as well as require measures to clean the premises and their sanitization.
The cook is liable in case of non-fulfillment or incomplete fulfillment of his duties, non-compliance with the rules that describe the job descriptions of the cook, violation of internal regulations and labor discipline. In such cases, he may be dismissed, demoted or temporarily removed from professional activities.
From time to time, cooks must take certain courses to increase their rank and improve their skills.