Job description for the cook of a preschool educational institution

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Job description for the cook of a preschool educational institution. Full Document

Occupational Safety and Health

Occupational Safety and Health / Job descriptions

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I. General Provisions

He is hired and released from work as the head of a preschool educational institution.
Reports directly to the head of the preschool educational institution.
Service relationships:

directly reports to the deputy head for administrative and economic work on the organization of the catering process;
is directly subordinate to the medical staff of the preschool educational institution on issues of compliance with the sanitary and epidemiological regime, organization and conduct of production control.

Guided in his work:

sanitary and epidemiological rules and regulations;
methodological recommendations for organizing and conducting production control at facilities engaged in the production and sale of food products.

Must know and do:

rules of internal labor regulations;
orders, instructions and orders for catering in preschool educational institutions;
fire safety rules;
rules of labor protection and safety measures when working with catering equipment.

Has an eight-hour working day with a load of 1 rate, with a load of 0,75 rates has a six-hour working day.

II. Official duties

Mark technological equipment, inventory, utensils, containers in accordance with sanitary rules for raw and finished products.
During the operation of technological equipment, the possibility of contact between raw and ready-to-eat products should be excluded.
It is mandatory to use detergents and disinfectants in accordance with the instructions for the mode of washing dishes and processing equipment (taking into account the specific mode of processing being carried out). Control the presence of instructions in the workplace.
Store detergents and disinfectants in strictly designated areas.
Prepared disinfectants should be stored in dark glass containers with a well-fitting stopper, avoiding exposure to light and moisture, for no more than 5 days.
Wash the digesters, after being freed from food residues, with hot water not lower than 40 ° C with the addition of detergents, rinse with hot water using a hose with a shower head and dry upside down on the lattice shelves, racks. Store clean kitchen utensils on racks at a height of at least 0,5 m from the floor.
Cutting boards and small wooden utensils, spatulas, stirrers, etc. after washing in the first bath with hot water (50 ° C) with the addition of detergents, rinse with hot water with a temperature of at least 10 ° C in the second bath, pour over with boiling water, and then dry on metal racks.
After washing, calcinate metal equipment in the oven, disassemble the meat grinders after use, rinse, pour over with boiling water and dry thoroughly.
Do not use utensils with chipped edges, cracks, ospreys, deformed, damaged enamel, plastic and aluminum utensils.
Wash tableware after mechanical removal of food residues with the addition of detergents (first bath) with a water temperature of at least 40 ° C, rinse with hot running water at a temperature of at least 65 ° C (second bath) using a flexible hose with a shower head and dry on special grids.
Wash the cups with hot water using detergents in the first bath, rinse with hot running water in the second bath and dry.
Cutlery after mechanical cleaning and washing with detergents (first bath) rinse with hot running water (second bath).
Store clean cutlery pre-washed in specially designed cassettes in a vertical position with the handles up.
In the event of cases of infectious diseases, disinfect (disinfect) dishes in the prescribed manner.
After use, wash the working feet in the catering unit with hot water and detergents with a special rag.
Washcloths, brushes for washing dishes, rags for wiping tables in a complicated epidemiological situation, boil for 15 minutes in water with the addition of soda ash or soak in a disinfectant solution, then wash at the end of the day with detergent, rinse, dry and store in a special labeled container .
Collect food waste at the catering unit in labeled containers with lids, which are cleaned as they are filled to no more than 2/3 of the volume.
Every day at the end of the day, buckets and tanks, regardless of their filling, should be cleaned with hoses over sewer trawls, washed with a 2% solution of soda ash, and then rinsed with hot water and dried.
In the premises of the catering unit, daily clean the floors, remove dust and cobwebs, wipe radiators, window sills; weekly, using detergents, wash walls, lighting fixtures, clean windows from dust and soot, etc.
Once a month, it is necessary to carry out a general cleaning followed by disinfection of all premises, equipment and inventory.
The issuance of ready-made food should be carried out only after a sample is taken by a medical worker with a mandatory mark of taste, readiness of dishes and a corresponding entry in the finished dishes rejection log.
Keep the weight of portioned dishes consistent with the output of the dish indicated in the layout menu.
Leave a daily daily sample of the finished product. The daily sample is taken in volume: portioned in full, 1 dish and side dishes of at least 100 g. The sample is taken into a sterile glass dish with a lid (garnishes and salads in a separate bowl) and stored for 48 hours in a special refrigerator or in a specially designated place in a refrigerator for storage of fermented milk products at a temperature of +2 +6°C.
The cook is obliged to comply with the hygienic requirements in the technological processes of cooking during the culinary processing of food products:

cutlets, minced meat or fish meatballs, fish pieces are fried for at least 5 minutes on both sides in fat heated to a boil, after which they are brought to readiness in an oven or oven at a temperature of 250-280 degrees C for 5-7 minutes;
second courses of boiled meat (chickens), as well as minced meat added to the first course, are subjected to secondary heat treatment - boiling in broth for 5-7 minutes and stored in it at a temperature of + 75 ° C until distribution for no more than 1 hour;
omelets are cooked in a layer of 2,5-3 cm for 8-10 minutes at an oven temperature of 180-200°C; the egg is boiled for 10 minutes after boiling water; the egg before use in any dishes is pre-treated in accordance with the requirements of sanitary rules, it is not allowed to store the egg in the supplier's cassettes in the production workshops of the food unit of the preschool educational institution;
sausages, boiled sausages must be boiled (heat treatment is completed after 5 minutes of cooking from the start of boiling);
pasta, rice for preparing side dishes are boiled in a large volume of water (in a ratio of at least 1: 6) without subsequent washing;
cottage cheese casseroles are made in an oven at a temperature of 220-280°C for 20-30 minutes, the layer of the finished dish should have no more than 3-4 cm.

The cook must observe the following rules when cooking vegetables, in order to preserve vitamins:

peel vegetables with a thin sing, peel them immediately before cooking; put vegetables only in boiling water, cut them before cooking, add fresh herbs to ready-made dishes during distribution;
fruits, including citrus fruits, must be washed before use. In order to prevent yersiniosis and pseudotuberculosis, do not pre-soak vegetables.
vegetables intended for the preparation of vinaigrettes and salads are boiled in a peel, cooled; peel and cut boiled vegetables in a cold shop or in a cooking shop on a table for boiled products. Cooking vegetables on the eve of the cooking day is not allowed.

From the moment of preparation to the holiday, the first and second courses can be on a hot stove for no more than 2-3 hours.
The cook is obliged to take part in the preparation of the menu for the next day, to take part in meetings of the Nutrition Council.
The chef is obliged every morning to get acquainted with the menu in detail - the layout for the day, hang the products for each meal in a separate container.
He is obliged to accept products from the supply manager according to the menu - layout for tomorrow against signature.
It is obliged to accurately prepare, shred, bookmark according to the menu - layout (including in the presence of supervisors).
The cook is obliged on the first day of receipt of meat from the BZU to cut it into pulp and bones, reporting the data to the storekeeper.
The cook must issue piece products to groups according to the account according to the notebook for children in groups.
The cook is obliged to use only measured containers in his work (both for liquid and thick dishes).
The cook is obliged to measure the control portion daily according to the results of calculating the m / s output of the finished dish (before distributing dishes into groups).
The cook is obliged to prepare salads, vinaigrettes only in the presence of a nurse, with a clean dressing gown.
The chef is obliged to distribute finished products to groups according to the distribution schedule, having previously cooled the third dish, observing the container markings.
It is obliged to fix the weight of food waste in the menu - layout when processing or preparing for cooking raw foods (vegetables, meat, fish, chicken, fruits).
Obliged to comply with the rules for cutting and preparing dishes on special tables and specially marked equipment.
The cook must store all kitchen utensils separately and use them strictly for their intended purpose.
The cook provides employees with hot meals in accordance with the employees' meal plan for the day.
The cook prepares boiling water for children to drink in the capacity of the catering department and gives it to groups according to the breakfast schedule.
In the absence of a cook, he performs his functions with the appropriate payment.

III. Rights

The chef has the right:

do not use low-quality products for cooking.
make proposals for improving the organization of nutrition in a preschool educational institution.

IV. A responsibility

The chef is responsible for:

the quality and compliance of the prepared dishes with the menu layout.
compliance with the cooking technology and timely delivery to groups in accordance with the delivery schedule.
the safety of products after issuing them to the catering department.
storage of personal products of personnel in refrigerators of the catering unit and in the premises of the catering unit.
compliance with the diet.
compliance with safety regulations.
timely medical examinations, as well as hygiene training in accordance with the law.

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