Job description for a cook of an educational institution

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Job description for a cook at an educational institution. Full document

Occupational Safety and Health

Occupational Safety and Health / Job descriptions

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I. General Provisions

The cook is appointed and dismissed by the director of the municipal educational institution on the recommendation of the deputy director of the food and chemical industry.
The cook must have a special education.
The cook reports directly to the deputy director for ACh.
In his work, the Cook is guided by:

decrees and orders of the administration on issues of sanitation and hygiene, food preparation;
nutritional standards for children of preschool and primary school age;
rules for the safe use of detergents and disinfectants. means;
rules for the operation of technical equipment;
general rules and standards of labor protection, industrial sanitation and fire protection;
the Charter and the Internal Labor Regulations of the Ministry of Education and Science;
this instruction.

II. Official duties

The cook ensures the hygienic processing of food and supplies ready-made food to children in accordance with the food allowance for the child.
Must know food standards for children of preschool and primary school age, basic rules for preparing food, preserving and enriching it with vitamins.
Complies with safety and fire safety regulations.
Monitors order in the assigned area, tactfully suppresses obvious violations of order on the part of subordinate workers and, if they do not comply with a legal requirement, reports this to the deputy. Director of ACh.
Free periodic medical examinations.
Complies with ethical standards of behavior in an educational institution.

III. Rights

The chef has the right:

To receive uniforms according to established standards.
Refuse to carry out work hazardous to life and health in conditions where the necessary safety measures are absent and (or) cannot be taken.
Participate in the work of the educational institution in the manner prescribed by the Charter.
To protect professional honor and dignity.
Get acquainted with complaints and other documents containing an assessment of his work; give explanations for them.

IV. A responsibility

The chef is responsible for:

For non-fulfillment or improper execution without good reason of the internal labor regulations of the educational institution, legal orders and instructions of the director and other local acts. Accepted in the educational institution, the job responsibilities established by these instructions, the Cook bears disciplinary liability in the manner prescribed by labor legislation.
For culpable infliction of damage to the educational institution or participants in the educational process in connection with the performance (improper performance) of their official duties, the Cook bears financial responsibility in the manner and within the limits established by law.

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