Job description for production manager (chef)

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Job description for the production manager (chef). Full document

Occupational Safety and Health

Occupational Safety and Health / Job descriptions

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I. General Provisions

The production manager (chef) belongs to the category of managers.
A person with a higher professional education and work experience in the specialty of at least 3 years or a secondary vocational education and work experience in the specialty of at least 5 years is appointed to the position of production manager (chef).
Appointment to the position of production manager (chef) and dismissal from it is carried out by order of the director of a public catering enterprise on the proposal of _______.
The production manager (chef) must know:

resolutions, orders, orders, other governing and regulatory documents of higher and other bodies relating to the operation of public catering enterprises;
organization and technology of production;
assortment and quality requirements for dishes and culinary products;
basics of rational and dietary nutrition;
the order of the menu;
accounting rules and norms for issuing products;
consumption rates of raw materials and semi-finished products;
calculation of dishes and culinary products and their prices;
standards and specifications for products, raw materials and semi-finished products;
rules and terms of storage of products, raw materials and semi-finished products;
types of technological equipment, principle of operation, technical characteristics and conditions of its operation;
catering economics;
organization of payment and stimulation of labor;
basics of labor organization;
labor legislation;
rules of internal labor regulations;
rules and norms of labor protection, safety measures, industrial sanitation and fire protection.

The production manager (chef) reports directly to _______ (director of a public catering enterprise; other official).
During the absence of the head of production (vacation, illness, etc.), his duties are performed by a person appointed in the prescribed manner, who acquires the appropriate rights and is responsible for the proper performance of the duties assigned to him.

II. Official duties

Production manager (chef):

Manages the production and economic activities of the division of the public catering enterprise.
Directs the activity of the labor collective to ensure the rhythmic release of products of its own production of the required assortment and quality in accordance with the production task.
Carries out work to improve the organization of the production process, the introduction of advanced technology, the effective use of technology, the improvement of the professional skills of employees in order to improve the quality of products.
Draws up applications for the necessary food products, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, assortment, quantity and quality of their receipt and sale.
Provides, based on the study of consumer demand, a variety of assortment of dishes and culinary products, composes a menu.
Carries out constant control over the technology of cooking, the norms for laying raw materials and the observance by employees of sanitary requirements and personal hygiene rules.
Arranges cooks and other production workers.
Makes a schedule for the cooks to go to work.
Carries out grading of prepared food.
Organizes accounting, compilation and timely reporting on production activities, the introduction of advanced techniques and methods of work.
Supervises the correct operation of equipment and other fixed assets.
Provides training on cooking technology and other production issues.
Monitors compliance by employees with the rules and norms of labor protection and safety, sanitary requirements and personal hygiene rules, industrial and labor discipline, internal labor regulations.
Carries out work to improve the skills of employees.

III. Rights

The production manager (chef) has the right to:

Get acquainted with the draft decisions of the management of the public catering enterprise related to its activities.
Make proposals for improving the work related to the responsibilities provided for in this instruction.
Involve specialists from all (individual) structural divisions of the enterprise in solving the tasks assigned to it (if it is provided for by the regulations on structural divisions, if not, then with the permission of the director of the enterprise).
Sign and endorse documents within their competence.
Submit to the head of the enterprise submissions on the appointment, transfer and dismissal of employees of the enterprise; proposals to encourage distinguished employees, to impose penalties on violators of industrial and labor discipline.
Require the head of the enterprise to assist in the performance of his duties and rights.

IV. A responsibility

The production manager (chef) is responsible for:

For improper performance or non-performance of their official duties provided for by this Job Description - within the limits determined by the current labor legislation of Ukraine.
For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of Ukraine.
For causing material damage - within the limits determined by the current labor and civil legislation of Ukraine.

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