Job description for a cook

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Job description for a cook. Full document

Occupational Safety and Health

Occupational Safety and Health / Job descriptions

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I. General Provisions

Hired and dismissed from work by order of the Director.
His work is guided by:

employment contract and job description;
current legislation;
orders and instructions of the Director;
internal regulations;
rules of labor protection, fire safety, industrial sanitation.

In his work, he reports to the supervisor and the Director, and in their absence, to the persons directly replacing them.

II. Official duties

Acts in the interests of the Society.
He comes to work strictly according to the schedule.
Chefs are required to:

to ensure the preparation of the workplace for the beginning of the working day;
prepare the main products included in the menu and prepare lunches for staff, strictly following the technological process and in accordance with established recipes;
comply with the rules of product proximity and product rotation, control the timing of product sales;
release ready-made meals strictly by check;
daily prepare lists of products and goods needed for the kitchen (bar products and lunches), submitting them to the supervisor.
make preparations in advance (in the evening of the previous day) for products from the menu and lunches for the current day;
maintain cleanliness and order in the kitchen and at your workplace in accordance with the requirements of the SES;
to carry out planned inventories;
promptly inform the bar administration about the lack of products, malfunctions of equipment, plumbing;
participate in the planned general cleaning of the kitchen;
carry out one-time assignments from the administration related to production processes.
comply with the rules and regulations of labor protection and occupational safety, sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor regulations;
be able to use any kitchen equipment, and monitor its safety;
be extremely polite in dealing with guests and colleagues;
in case of emergency situations, promptly notify the cinema administration and security service;
undergo medical examinations and tests in a timely manner, in accordance with the requirements of the SES.

III. Forbidden

leave the workplace without the permission of the immediate supervisor;
smoking in unauthorized places and drinking alcohol throughout the shopping center;
in the workplace: eating, chewing gum, reading, standing with arms crossed over chest; use profanity or slang, contemptuous intonation, be rude, remain indifferent to the requests of visitors or employees;
connect any heating devices, boilers or other devices without the consent of the cinema administration;
place personal vehicles in the parking lot of the shopping center;
visit the cinema outside working hours without the permission of the administration;
Carry cash with you at work.

IV. Rights

To fulfill his official duties, the cook has the right to make proposals to the director for improving the work of the cinema bar and report to the cinema management about all the shortcomings in the work of the cinema.

V. Responsibility

For failure to perform or improper performance of his duties, the cook is responsible in accordance with current legislation and the current employment contract.
If material damage is caused to the organization, the cook bears full financial liability in the amount of damage caused.
For improper performance of his duties and omissions in his work, the chef may be deprived of his bonus in whole or in part upon the recommendation of the director.
For disclosing confidential information and information constituting a trade secret, the chef may be subject to administrative liability, including dismissal.

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