Head of the production of a brick factory, job responsibilities. Job description of the bakery manager. The production manager has the right
Job description of the production manager of a catering enterprise
1. General Provisions
1. This job description defines the duties, rights and responsibilities of the production manager of the catering enterprise.
2. A person with a higher professional education and work experience in the specialty for at least 3 years or secondary vocational education and work experience in the specialty for at least 5 years shall be appointed to the position of head of production of a catering enterprise.
3. The production manager of a public catering enterprise must know the current legislative and regulatory documents governing the production and economic and financial and economic activities of public catering enterprises; basic methodological, informational-analytical and reference materials in the field of public catering in relation to their professional activities; foundations of organization and economics of public catering enterprises; organization and production technology; assortment and requirements for the quality of dishes and culinary products; the basics of rational and dietary nutrition; the procedure for compiling the menu; accounting rules and norms for the issuance of products; consumption rates of raw materials and semi-finished products; calculation of dishes and culinary products, current prices for them; standards and specifications for food products, raw materials and semi-finished products; rules and terms of storage of finished products, raw materials and semi-finished products; types of technological equipment, principles of operation, technical characteristics and conditions of its operation; current internal regulations; catering economy; organization of payment and labor incentives; fundamentals of labor organization; labor legislation; internal labor regulations; rules and regulations of labor protection.
4. The production manager of a catering enterprise is appointed and dismissed by order of the head of the enterprise in accordance with the current legislation of the Russian Federation.
5. The head of production of a catering enterprise is directly subordinate to the head of the enterprise, or his deputy, or the head of a structural unit.
2. Job responsibilities
Manages the production and economic activities of the unit. Directs the activities of the labor collective to ensure the rhythmic release of products of its own production of the required range 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, improve the professional skills of workers 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 purchase and receipt from bases and from warehouses, controls the range, quantity and timing of their receipt and sale. Based on the study of consumer demand, it creates a menu and provides a variety of assortment of dishes and culinary products. Carries out constant control over the technology of cooking, the norms for laying raw materials and the observance of sanitary requirements and rules of personal hygiene by employees. Carries out the placement of cooks and other production workers, draws up schedules for their entry to work. Carries out rejection of finished food. Organizes accounting, preparation and timely submission of reports on production activities, the introduction of advanced techniques and methods of labor. Supervises the correct operation of equipment and other fixed assets. Conducts briefings on cooking technology and other production issues. Monitors compliance by employees with the rules and regulations of labor protection, sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor regulations. Makes proposals on the promotion of distinguished workers or the imposition of penalties on violators of production and labor discipline. Carries out work to improve the qualifications of employees.
3. Rights
The production manager of a catering enterprise has the right to:
1. give orders that are binding on subordinate employees;
2. participate in the selection and placement of personnel in their activities;
3. to make proposals to the management for the encouragement and imposition of penalties on the employees of the enterprise in their activities;
4. make proposals for the development and improvement of the enterprise;
5. to request from the management, receive and use information materials and regulatory documents necessary for the performance of their duties;
6. take part in meetings at which issues related to its work are considered;
7. to undergo certification in accordance with the established procedure with the right to receive the appropriate qualification category;
8. improve your qualifications.
The production manager of a catering enterprise enjoys all labor rights in accordance with the Labor Code of the Russian Federation.
4. Responsibility
The production manager of a catering establishment is responsible for:
1.implementation of the duties assigned to him;
2. organization of its work, timely and qualified execution of orders, orders and instructions of higher management, regulatory legal acts on their activities;
3. rational and efficient use of material, financial and human resources;
4. Compliance with internal regulations, sanitary and anti-epidemic regime, fire safety and safety measures;
5. maintaining the documentation provided for by job responsibilities;
6. provision of statistical and other information on their activities in accordance with the established procedure;
7. observance of labor discipline and performance of official duties by employees subordinate to him;
8. readiness to work in emergency situations.
For violation of regulatory legal acts, the head of production of a catering enterprise may be brought to disciplinary, material, administrative and criminal liability in accordance with the current legislation, depending on the severity of the offense. Download job description
production manager (chef) (.doc, 86KB)
I. General provisions
- The production manager (chef) belongs to the category of managers.
- A person who has a higher professional education and work experience in the specialty for at least 3 years or secondary vocational education and work experience in the specialty for at least 5 years is appointed to the position of a production manager (chef).
- Appointment to the position of production manager (chef) and release from it is made by order of the director of the enterprise
- The production manager (chef) should know:
- 4.1. Resolutions, orders, orders, other guiding and normative documents of higher and other bodies concerning the work of public catering establishments.
- 4.2. Organization and production technology.
- 4.3. Assortment and requirements for the quality of dishes and culinary products.
- 4.4. Basics of rational and dietary nutrition.
- 4.5. The order of the menu.
- 4.6. Accounting rules and norms for issuing products.
- 4.7. Consumption rates of raw materials and semi-finished products.
- 4.8. Calculation of dishes and culinary products and prices for them.
- 4.9. Standards and specifications for products, raw materials and semi-finished products.
- 4.10. Rules and terms of storage of products, raw materials and semi-finished products.
- 4.11. Types of technological equipment, principle of operation, technical characteristics and conditions of its operation.
- 4.12. Catering economics.
- 4.14. Organization of payment and labor incentives.
- 4.15. Fundamentals of labor organization.
- 4.16. Labor legislation.
- 4.17. Internal labor regulations.
- 4.18. Rules and regulations for labor protection, safety, industrial sanitation and fire protection.
- The production manager (chef) reports directly
- During the absence of the production manager (vacation, illness, etc.), his duties are performed by a person appointed in accordance with the established procedure, who acquires the relevant rights and is responsible for the proper performance of the duties assigned to him.
II. Job responsibilities
Production manager (chef):
- Manages the production and economic activities of the public catering enterprise division.
- Directs the activities of the labor collective to ensure the rhythmic release of products of its own production of the required range 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, improve the professional skills of workers 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.
- Based on the study of consumer demand, it provides a variety of assortment of dishes and culinary products, makes a menu.
- Carries out constant control over the technology of cooking, the norms for laying raw materials and the observance of sanitary requirements and rules of personal hygiene by employees.
- Carries out the arrangement of cooks and other production workers.
- Draws up a schedule for the chefs to work
- Carries out rejection of finished food.
- Organizes accounting, preparation and timely submission of reports on production activities, the introduction of advanced techniques and methods of labor.
- Supervises the correct operation of equipment and other fixed assets.
- Provides instruction on cooking technology and other production issues.
- Monitors the observance by employees of the rules and norms of labor protection and safety measures, sanitary requirements and rules of personal hygiene, production and labor discipline, and internal labor regulations.
- Carries out work to improve the qualifications of employees.
III. Rights
The production manager (chef) has the right:
- To get acquainted with the draft decisions of the management of the catering enterprise concerning its activities.
- Make suggestions for improving the work related to the responsibilities provided for in this instruction.
- To involve specialists from all (individual) structural divisions of the enterprise in solving the tasks assigned to it (if this is provided for by the provisions on structural divisions, if not, then with the permission of the director of the enterprise).
- Sign and endorse documents within their competence.
- Submit for consideration by the head of the enterprise ideas on the appointment, relocation and dismissal of employees of the enterprise; proposals on the encouragement of distinguished workers, the imposition of penalties on violators of production and labor discipline.
- Require the head of the enterprise to assist in the performance of their 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 the Russian Federation.
- For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation.
- For causing material damage - within the limits determined by the current labor and civil legislation of the Russian Federation.
JOB DESCRIPTION
production manager
1. General Provisions
1.1. This job description defines the functional, job descriptions, rights and responsibilities of the head of production of the department "Basic technologies" (hereinafter - Head of production) FSBEI DPO "State Institute of New Forms of Education" (hereinafter the Institution).
1.2. A person who meets the following education and training requirements is appointed to the position of production manager:
with practical experience:
Special conditions for admission to work of a production manager:
1.3. The production manager should know:
1.4. The production manager must be able to:
1.5. The production manager is appointed and dismissed by order and. about. Rector of the Institution in accordance with the current legislation of the Russian Federation.
1.6. The production manager is subordinate to and. about. to the rector of the Institution and the head of the department "Basic technologies"
2. Labor functions
3. Job responsibilities
4. Rights
The production manager has the right:
4.1. Request and receive the necessary information, as well as materials and documents related to the activities of the production manager.
4.2. Improve qualifications, undergo retraining (retraining).
4.3. Enter into relationships with subdivisions of third-party institutions and organizations to resolve issues within the competence of the production manager.
4.4. Participate in the discussion of issues included in his functional responsibilities.
4.5. Make suggestions and comments on improving performance in the assigned work area.
4.6. Apply to the relevant local authorities or the court to resolve disputes arising from the performance of functional duties.
4.7. Use information materials and regulatory documents necessary for the performance of their duties.
4.8. Pass certification in accordance with the established procedure.
5. Responsibility
The production manager is responsible for:
5.1. Failure to perform (improper performance) of their functional duties.
5.2. Failure to comply with orders and instructions, etc. about. Rector of the Institution.
5.3. Inaccurate information about the status of execution of assigned tasks and instructions, violation of the deadlines for their execution.
5.4. Violation of the internal labor regulations, fire safety and safety rules established at the Institution.
5.5. Causing material damage within the limits established by the current legislation of the Russian Federation.
5.6. Disclosure of information that has become known in connection with the performance of official duties.
For the above violations, the head of production can be brought to disciplinary, material, administrative, civil and criminal liability in accordance with the current legislation, depending on the severity of the offense.
This job description was developed in accordance with the provisions (requirements) of the Labor Code of the Russian Federation of December 30, 2001 No. 197 FZ (Labor Code of the Russian Federation) (as amended), the professional standard "Cook" approved by order of the Ministry of Labor and Social Protection of the Russian Federation from September 8, 2015 No. 610n and other regulations governing labor relations.
A production manager is an employee who is responsible for the quality of food served in the company's canteen. He fills the menu with a variety of dishes, monitors the preservation of the quality of products and regulates the activities of chefs. In addition to culinary skills, the employee must have organizational skills. To find out what qualities the company wants to see in this employee, the job description of the production manager allows.
Sample job description of a production manager
General Provisions
1.1. This instruction regulates the following aspects of the professional activity of the production manager: job tasks, working conditions, rights, duties and responsibilities.
1.2. The recruitment and subsequent dismissal of a production manager is carried out through the creation of an appropriate order on behalf of the company's management. The procedure is based on Russian labor legislation.
1.3. The status of the immediate supervisor of the production manager is the general director of the enterprise.
1.4. In the absence of a production manager at the workplace, his tasks are entrusted to an employee who has the appropriate level of professional training, experience and competence. Substitution takes place in accordance with the internal regulations of the organization.
1.5. The production manager must meet one of two requirements:
- higher specialized education and work experience in the specialty at least three years;
- secondary specialized education and work experience in the specialty from five years.
1.6. The production manager must be aware of:
- organizational and technological aspects of production processes;
- the rules for making the menu;
- the procedure for accounting for food stocks and the rules for their issuance;
- rules for the consumption of raw materials and semi-finished products;
- calculation of menu items and the order of their pricing;
- standards for the use of products, raw materials and semi-finished products;
- rules for storing products, taking into account the shelf life;
- technological equipment with which the kitchen of the enterprise is equipped: its varieties, methods of work, technical characteristics and rules of application;
- economic aspects of catering;
- ways to stimulate the labor activity of subordinates;
- rules of organization and remuneration;
- orders and orders issued by the management of the enterprise, which affect the topic of the functioning of the enterprise;
- industrial sanitation rules.
1.7. The production manager in his professional activity is guided by:
- the charter of the enterprise;
- russian labor legislation;
- the production rules applicable to this company;
- issued job description;
- working hours of the kitchen and dining room.
Job responsibilities
2.1. The scope of the production manager's job functions includes the following tasks:
- organization of production and economic activities of the reporting department within the enterprise;
- stimulating the activity of employees for the rhythmic production of products of their own production of the required quantity and quality - while relying on the production task;
- creating comfortable conditions for optimizing production processes, teaching the latest technologies, effectively using equipment and deepening the professional skills of subordinates to improve the quality level of products;
- drawing up applications for ending food products, raw materials and semi-finished products, organizing their timely acceptance from the company's warehouses, controlling the timing, range and quality of incoming goods;
- providing a wide range of dishes based on customer demand and available ingredients, forming menu items;
- control of the technologies for the preparation of dishes, the norms for laying raw products, the adherence of subordinate employees to sanitary standards and the basics of personal hygiene;
- placement of cooks and other subordinates in production, contributing to the optimization of work processes;
- scheduling of work of subordinate employees (including cooks);
- marriage of cooked dishes;
- organization of careful accounting, creation and timely sending of reports on the results of production activities, the introduction of the latest technologies and labor methods;
- control over the correct operation of machinery and other equipment;
- briefing on the rules for making dishes and other production tasks;
- monitoring the compliance of employees with occupational safety standards, sanitary rules and regulations, observance of discipline in labor and production areas, maintaining subordination;
- creation of conditions for advanced training of subordinates.
Rights
3.1. The production manager has the following powers:
- familiarization with projects developed by the management of the organization that relate to the functioning of the company;
- manifestation of initiative in the form of making proposals that contribute to the optimization of work activities within the competence of the employee;
- attracting employees of those structural divisions that are required to solve production problems (if this item is provided for by the specifics of the work of the company's structural divisions - in other situations, the permission of the general director is required);
- signing and reviewing papers affecting the competence of the production manager;
- submission to the general director of the organization of proposals for the appointment, transfer or dismissal of subordinate employees, the promotion of employees who deserve rewards due to high results and employees subject to sanctions due to violations of disciplinary norms;
- the requirement from the authorities to create appropriate conditions for the performance of official duties.
A responsibility
4.1. Disciplinary responsibility is imposed on the production manager in the following cases:
- incorrect performance or refusal to perform their direct duties, which are concentrated in this instruction - within the framework of the current labor legislation;
- systematic non-compliance with the regulations practiced in this organization, the labor regime, disciplinary norms and safety rules;
- ignoring orders and orders issued on behalf of the company's management;
- violation of the current Russian legislation - in the civil, criminal, labor and administrative spheres;
- causing material damage to the organization by their unlawful actions and negligent attitude to labor duties;
- disclosure of information that has a confidential status.
Files
Drawing up a job description
At the level of labor legislation, there are no strict requirements for the preparation of job descriptions. Its creators are guided by the specifics of the organization and, on its basis, include certain points. The standard sections included in this document include the following:
- general provisions;
- job responsibilities;
- rights;
- a responsibility.
If necessary, writers can add sections on working conditions, interaction with other departments, etc. The consistency of work in production depends on the clarity of the preparation of this document. Therefore, the compilers of the instructions are interested in a comprehensive description of the functions that are assigned to the employee.
Job description structure
Open the document with information about the general director of the enterprise. Information is provided about his post, company name, full name and signature with decoding. The title of the document is placed in the center of the first sheet.
General Provisions
General provisions provide basic information about the position of a sales representative:
- the category to which the position belongs;
- the order by which the applicant was appointed a sales representative;
- persons to whom the sales representative is subordinate and persons who are subordinate to him;
- requirements for the applicant for appointment to the position: education, work experience, additional skills, etc .;
- legislative acts, orders and orders that the employee must familiarize with before starting to perform work tasks;
- rules for paperwork, accounting and sending reports to management;
- safety rules, personal hygiene and sanitary standards observed at work.
Reference! When listing the documents that an employee should rely on in the process of professional activity, the labor code of the Russian Federation is mentioned.
Job responsibilities
The responsibilities section is one of the most important. When creating it, it is important to reflect all aspects of the activity that the management expects to see from the hired employee. Particular attention should be paid to the preparation of this chapter when there are several employees in one position.
If it is assumed that different production managers will be responsible for different production sectors, this is reflected in the instructions. If this rule is not followed, the workflow will fail.
Rights
The activity of a production manager provides for the manifestation of initiative in a number of important issues:
- reporting to the management about outstanding employees and about employees who are negligent in their duties;
- interaction with other structural divisions within the framework of their competence - when it is required by job tasks;
- demand from the management to create working conditions that are necessary for well-coordinated work and the implementation of the plans
- taking part in meetings that affect the work of the enterprise and the field of activity of the production manager.
Reference! The "Rights" section gives the employee the opportunity to participate in improving work processes by making practical suggestions.
A responsibility
Responsibility implies those actions for which the employee will be punished. Punishments have different manifestations: penalties, sanctions, reprimands, suspension, and so on. The severity of the punishment is directly proportional to the damage the employee has done to the company. Therefore, the most serious offenses include:
- material damage;
- disclosure of confidential information;
- providing reports with knowingly distorted data.
Reference! All penalties that the company has the right to apply to an employee are within the framework of labor law. Going beyond what is permitted by the Labor Code of the Russian Federation is also regarded as an illegal action.
Employee details
At the end of the job description, a brief description of the employee hired for the position is provided. The following data of the head of the enterprise are reported:
- passport data;
- business name;
- signature;
- date of acquaintance with the document.
Reference! The job description is not certified by a seal.
In order for the job description to gain legal force, it must have three signatures. In addition to the employee to whom the document is intended, signatures are left:
- compiler of instructions;
- general director of the enterprise.
Different employees can act as drafters of the instructions. In large enterprises, this task is assigned to HR specialists. In small companies, the boss may take over this task.
. The head of production (chef) belongs to the category of managers, is hired and dismissed by the director of a public catering enterprise. The main task of the head of production is to manage the production and economic activities of the unit. production must know and be guided in their activities:
Resolutions, orders, orders and other guiding and normative documents of higher authorities concerning catering establishments;
The assortment and requirements for the quality of dishes and culinary products, the basics of rational and dietary nutrition;
The order of drawing up the menu;
Accounting rules and norms for the issuance of products;
Consumption rates of raw materials and semi-finished products;
Calculations of dishes and culinary products, using the prices applicable to them;
Standards and specifications for food products and semi-finished products;
Rules and terms of storage of finished products, raw materials and semi-finished products;
Technical characteristics of various types of technical equipment, principles of its operation;
The current internal regulations;
The principles of economy of public catering;
Regulations on the organization of payment and labor incentives;
The basics of labor organization;
Labor legislation;
Internal labor regulations;
During the absence of the production manager (business trip, vacation, illness, etc.), his rights and obligations are transferred to another official, which is announced in the order of the enterprise. The production manager is subordinate to the director of the catering enterprise.
A person who has a higher professional education and work experience in the specialty for at least 3 years or secondary vocational education and work experience in the specialty for at least 5 years is appointed to the position of head of production.
Job responsibilities
1. Directs the activities of the labor collective to ensure the rhythmic output of products of its own production of the required range and quality in accordance with the production task. Carries out work to improve the organization of the production process, introduce advanced technology, efficient use of technology, improve the professional skills of workers in order to improve the quality of products. 3. Draws up applications for the necessary production goods, semi-finished products and raw materials, ensures their timely purchase and receipt from bases and from warehouses, controls the range, quantity and timing of their receipt and sale. 4. Based on the study of consumer demand, it creates a menu and provides a variety of assortment of dishes and culinary products. 5. Carries out constant control over the technology of cooking, the norms for laying raw materials and the observance of sanitary requirements and rules of personal hygiene by employees. 6. Carries out the arrangement of cooks and other production workers, draws up schedules for their entry to work. 7. Carries out rejection of finished food. 8. Organizes accounting, preparation and timely submission of reports on production activities, the introduction of advanced techniques and labor methods. 9. Controls the correct operation of equipment and other fixed assets. 10. Provides instructions on cooking technology and other production issues. 11. Controls compliance by employees with the rules and regulations of labor protection, sanitary requirements and rules of personal hygiene, industrial and labor discipline, internal labor regulations. 12. Submits proposals on the encouragement of distinguished workers or the imposition of penalties on violators of production and labor discipline. 13. Carries out work to improve the qualifications of employees. 14. Monitors the availability of sanitary books for employees of his unit.
Rights1. Make decisions within their competence. 2. Interact with all catering employees on their activities. 3. Inform the management about the identified deficiencies in the activities of the enterprise and make proposals for their elimination. 4. Require the management of the catering establishment to provide all possible assistance in the performance of the rights and obligations provided for by this instruction.
Characteristics of the main production.
The production facilities of POP include various workshops for the production of p / f, as well as the manufacture of dishes, culinary and confectionery products. The shops are subdivided into blank (meat, fish, vegetable, poultry, poultry, poultry cold finishing, greenery processing shop), preparatory (cold, horizontal) and specialized (flour, confectionery, culinary). ... Culinary specialist. Processing of meat, fish, poultry, vegetables and production of p / f for supplying them to the production of your enterprise, as well branches, shops, etc. In small dogot. Prev. for the processing of meat, fish and poultry, one meat and fish shop will be organized, in which a line for processing meat and poultry and a line for processing fish are provided. A set of mechanic, nonmechanical and cold. equipment. Vegetable workshop. Needed for mechanical Processing. Vegetables and potatoes and cooking from them p / f. Placed where it is possible to load directly from the storeroom and loading area, bypassing the common production corridors. The arrangement of equipment is of great importance in organizing work. It works according to 2 schemes: 1) when unpeeled potatoes and vegetables arrive, sorting, washing, cleaning, manual peeling, washing, sulfitation, cutting; 2) when peeled vegetables arrive in the form of p / f, washing and cutting are carried out. When organizing ov. Workshops for preparation. pref. also includes: packaging, packaging, labeling, refrigeration, storage and transport.
A chest is placed at the entrance to the room for storing potatoes, root crops and vegetables. The equipment includes washing machines and vegetable cleaning machines, a table for peeling potatoes, a bath for storing peeled potatoes, and production tables. At the entrance d / w a sink for hands.
Meat shop.Needed for mechanical Culinary specialist. Processing of raw meat. When organizing meat processing in full technology. cycle, foreseen. Cooking p / f, incl. to supply the dogot. Prev., Techn. process foreseen. sl. operations: defrosting, branding, washing, drying, dividing carcasses into half carcasses and cuts, separating large pieces, trimming and stripping them, prigot. portioned, small-sized and chopped p / f. Defrosting meat on overhead tracks in 3 defroster rooms. Washing and drying of production. in spec. room on overhead tracks with advance. Removal of stamps, contaminated areas, blood clots. With a small. Waste production volumes. Bring in baths at temp. Up to 6 gr. or with the help of special. napkins from cotton fabric. Cutting the carcasses into pieces on a working chair with a meat ax.
Technol. operations for the manufacture of p / f inc. in the meat department. Here the sl. technol. plots: - at production. large-sized p / f; - y-k production. portioned and small-sized p / f; - at the production site of p / f from minced meat; - y-k processing of bones; - at packing. Equipment 6 meat grinders, cutters, dosing and molding machines, cutlet forming machines, meat mixers. Fish shop.Organized during processing. a large number of fish. The technological process of fish processing: thawing frozen fish or soaking salted fish, cleaning from scales, gutting, washing, making p / f. Defrosting 2 ways: in the hall. salt water concentration 0.7-1% in air. Salt soaked in baths 4-6 hours depending. From the fortress of the salting, changing the water h / w 1-2 hours. Scales are removed with floats, scrapers. manually, to remove heads and fins isp. head deflectors and fin-cutters, washing in baths. Poultry slaughterhouse. Technological process: singing, removal of heads, necks and legs, evisceration, washing, molding of carcasses, production of p / f, processing of offal, packaging, labeling. Equipment: furnace forge, racks, mobile and washing baths, production tables, meat grinders, cold. cabinets. Hall shop finishing of p / f and processing of greenery.When organizing a workshop, there are 3 lines: revision of meat p / f, revision of fish p / f, revision of vegetable p / f. Hot shop.Prepare soups, mountains. snacks, sauces, sweet food, drinks. Most often, there is a compartment for prigot. soups and separation of hot dishes, sauces, side dishes. In the suup department, all equipment can be installed in one or 2 parallel lines. In the gravy organ. slave. places for frying, stewing, stewing, boiling, baking. Equipment: electric stove, deep fryer, grill, combi oven, refrigerator, dough kneading machines. Cold shop.Designed for cold cooking. snacks, sweet food, soups and drinks. Most often, there are 2 technologies. plot: for prigot. cold. snacks and sweet dishes. Specialists can be organized. Plots: salads and vinaigrettes, byterbrods, cold. soups. In pref. with a wide range of dishes. dep. areas for prigot. cold. dishes from meat, fish, vegetables. All salad products should be stored at temp. + 4- + 8.Na uch-ke prigot. sweet dishes can be provided. uch-k for ice cream and opred. assortment of it: cocktail, ice cream, mix. Culinary workshop.For the production of semi-finished products of a high degree of readiness, as well as culinary products from meat, fish, vegetables, cereals, cottage cheese. The main task is to supply the dogot. Pre-th. Production process diagram: product preparation; preparation of p / f of a high degree of readiness and culinary products; intensive cooling to temp. + 2- + 8 inside the product; packaging, labeling; storage and transportation to the expedition. Acc. with technol. the process in the workshop is allocated mountains. and cold. branch, cooling. camera at cold. branch, camera goth. products and daily stock of raw materials and p / f, an intensive cooling room, a room for product preparation, stowage of finished products, a shop manager's room, pantries for a daily supply of raw materials and p / f, washing equipment. The most typical technol. lines and sections: - cooking (food and steam boilers); - cooking, stewing, baking (combi steamers, convection ovens, grills, electric cabinets with steam humidification); - cooking and stewing vegetables (apparatus for sautéing vegetables, electric boiler) ... Flour shop.For baking small-piece flour products: buns, pies, pies, etc. Technological process: dough kneading, proofing, cutting, baking. Equipment: flour sifter, kneader, kneader for tough dough, beater, dough divider, rounder, puff pastry sheeter, baking cabinet complete with a baking cabinet. Confectionary shop.Produce products from yeast, shortbread, puff, choux and biscuit dough. Technological process: preparation of products, kneading dough, cutting and baking products, joining, finishing, placing in functional containers, storage, transfer to expedition. Allocate premises: sifting flour; preparation of products; processing of eggs; department for kneading dough, cutting and baking products; room for proofing yeast dough; department for the preparation of creams, syrups, sweets; department of finishing products; cooling compartment; cooled chambers of finished products and daily stock of raw materials; washing of pastry bags and inventory.
In the room for processing eggs, they are checked for freshness using an ovoscope and processed: 1-soaking in warm water at temp. 40-50 gr. in tech. 5-10 min; 2-treatment with solution of detergent medium at temp. 40-50; 3-disinfection in tech. 5 minutes disinfection at temp. 40-50; 4-rinsing with running water in flow. 5 minutes. at temp. not less than 50 gr.
The basic principle of the organization of the production process in kondit. the workshop is the allocation of independent lines and areas for the manufacture of certain types of dough and acc. finished products. In the kneading department, this is an uch-k for kneading dough by type. and in the cutting and baking department - cutting and molding lines. Dough kneading department. Yeast dough section. Site for kneading puff and shortcrust pastry. Biscuit dough kneading area. Department for cutting pastries.Line for cutting and forming products from yeast dough. Line for cutting and shaping puff pastry products. Section for jigging choux and biscuit dough. Proofing section for yeast dough products. Baking and cooling section. Department of production of finishing p / f. Department of finishing.Processing of bags is carried out: 1-soaking in hot water at temp. not less than 65 gr. in tech. 1 hour until the cream is completely washed off; 2-wash in a detergent medium at temp. 40-45 in the washing machine or by hand; 3-thorough rinsing with hot water at temp. not lower than 65 .; 4-drying in special. drying cabinets; 5- sterilization of bags in autoclaves or dry heat cabinets at temp. 120 inc. 20-30 minutes If there is no equipment sterilization of bags by boiling in flow. 30 minutes from the moment of boiling; drying in special. cabinet and storage in clean containers with closed lids. The tips are processed: washing in a solution of a detergent medium at a temp. 45-50; thorough washing of the flowing mountains. water with temp. not lower than 65; sterilization or boiling in tech. 30 minutes.
General requirements: 1) Working conditions: nature. Illumination (glass: floor \u003d 1: 6), Temp \u003d 17-22C, noise level \u003d 60-80 decebels, air speed \u003d 0.1-0.2 m / s, humidity \u003d 40-42%.
2) Scientific organization of labor in the shops:
Arrangement of equipment in the course of the technological process, - equipping with equipment, - operational planning (order-order, plan-menu), - the schedule of going to work according to the qualification of the staff.
In many POPs, especially in m / w restaurants, buffets are equipped: main, coffee, bread-slicing buffet. The main buffet is intended for serving wine and vodka products, beer, soft drinks, fruits, confectionery and tobacco products. The buffet is located next to the restaurant hall and has 2 utility rooms: 1 for storing products; 2 for her holidays. The buffet is equipped with a counter with a showcase for displaying buffet products, a refrigerator, and shelves. Scales, volumetric dishes, equipment for cooling juices are installed in a conspicuous place. The buffet must have a sink from the mountains. and cold. water. The coffee buffet is equipped with a coffee maker, a coffee machine, and other equipment for cooking. mountains. drinks, refrigerator. Designed for vacation and preparation of coffee, tea, chocolate, cocoa. Buffet-slicer-storage. cutting and dispensing of bread and cotton products of various types. Equipment: table, toaster, bread slicer, rack, cabinet with openings in the side walls and shelves for separate storage of wheat and rye bread.
Sommelier- wine specialist. Duties: 1- must have special. preparation; 2- drawing up the wine list of the restaurant and maintaining the stock of wines in accordance with it; 3- studying the market of wine and other alcoholic beverages; 4- choosing suppliers; 5-purchasing wine from suppliers or participating in the discussion of the ordered batch; 6-responsibility for the presence of an accompanying documentation and documents confirming the quality of wines; 7- taking care of the wine cellar; 8- selection and correct and use of dishes for serving wine; 9- recommendations on the choice of wine by visitors and their competent presentation; 10- resolution of conflict situations ... Rights:1- tasting wine at the workplace before serving it to the consumer; 2- purchasing different varieties of wines from suppliers; 3- selling wines to visitors in the hall; 4-giving recommendations and presenting wines to visitors; 5-maintaining communication with guests, initiated on their initiative; 6- train staff in handling wine; 7- take part in resolving conflict situations.
The director of a catering establishment belongs to the category of managers. He is elected by the general meeting of the company's participants for a specified term. The general director can be either a member of the enterprise or a third party (conducts business on behalf of the founder). An enterprise can have one founder, and he is also the director of the enterprise. In accordance with the current legislation, he manages the economic and financial and economic activities of the enterprise, bearing full responsibility for the consequences of decisions made, the safety and efficient use of the enterprise's property, as well as the financial and economic results of its activities.
Appointment to the position of director of a catering enterprise and release from it is made by order of the founder of the enterprise.
The director in his activities must know and be guided by:
Legislative and normative legal acts regulating the financial, economic and production and economic activities of the enterprise, decrees of federal, regional and local government and management bodies that determine the priority areas of economic development;
Methodological normative materials of other bodies concerning the activities of a public catering enterprise;
Enterprises have grown with the prospects of economic and social development;
Tax and environmental legislation;
The procedure for drawing up and agreeing business plans for the economic and financial and economic activities of the enterprise;
Rules for the production and sale of products (services) of public catering;
Market methods of business and enterprise management;
The procedure for the conclusion and execution of financial and business contracts;
Market conditions;
Best practices in public catering;
The procedure for the development and conclusion of sectoral tariff agreements, collective agreements regulating social and labor relations;
Pricing procedure;
Systems for organizing remuneration and incentives;
The Labor Code of the Russian Federation;
Rules and regulations for labor protection, safety, fire protection, industrial sanitation and personal hygiene;
The requirements of the Federal Law "On the Fundamentals of Labor Protection in the Russian Federation" dated July 17, 1999, effective from February 1, 2002.
The company's charter;
This job description.
During the absence of the director (business trip, vacation, illness, etc.), his rights and obligations are transferred to the deputy or another person, which is announced in the order for the enterprise.
A person with a professional higher education and work experience in managerial positions in the public catering system for at least 5 years is appointed to the post of General Director of a public catering enterprise.
Job responsibilities
1. Manages, in accordance with the current legislation, the production and economic and financial and economic activities of the enterprise, bearing full responsibility for the consequences of decisions made, the safety and efficient use of property, as well as the financial and economic results of its activities.
2. Organizes the work and effective interaction of all structural divisions, directs their activities to the development and improvement of public catering processes, taking into account social and market priorities, increasing the efficiency of the enterprise, ensuring high quality food preparation, high culture of serving visitors, increasing sales and increasing profit 3. Ensures that the enterprise fulfills all obligations to the federal, regional and local budgets, state extra-budgetary social funds, suppliers, customers and creditors, including bank institutions, as well as economic and labor agreements (contracts) and business plans. 4. Organizes production and economic activities for the basis of the widespread use of the latest technology, progressive forms of management and organization of labor, scientifically based standards of material, financial and labor costs, the study of market conditions and advanced experience (domestic and foreign). 5. We take measures to provide the catering company with qualified personnel, rational use of their professional knowledge and experience, create safe and favorable working conditions for life and health, in compliance with the requirements of the legislation on environmental protection. Provides the right combination of economic and administrative methods of management, material and moral incentives to improve the efficiency of the enterprise, the application of the principle of material interest and responsibility of each employee for the work entrusted to him and the results of the work of the entire team, payment of wages on time. 7. Together with the labor collective and the trade union organization, on the basis of the principles of social partnership, ensures the development, conclusion and implementation of a collective agreement, compliance with labor and production discipline, contributes to the development of labor motivation, initiative and activity of workers and employees of the enterprise. 8. They resolve issues related to the financial, economic and economic activities of the enterprise within the limits of the rights granted to it by legislation, entrust the conduct of certain areas of activity to other officials, deputy directors, heads of departments. 9. Ensures compliance with the rule of law in the activities of the enterprise and the implementation of its economic and economic ties, the use of legal means for financial management and functioning in market conditions, strengthening contractual and financial discipline, regulation of social and labor relations, ensuring the investment attractiveness of the enterprise in order to maintain and expand the scale of entrepreneurial activity ... 10. Organizes timely provision of public catering enterprises with foodstuffs necessary for the production and trade and service process. Taking into account market methods of management, studies consumer demand for public catering products. 12. Carries out control over the quality of food preparation, compliance with trade rules, pricing and labor protection requirements, sanitary and technical condition of production and trade and service premises. 13. Monitors the observance by employees of the rules and regulations of labor protection and safety, sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor regulations. 14. Controls the passage by employees of the catering enterprise associated with the production, storage and sale of food products, medical examination within the time limits established by the sanitary inspection body. 15. Protects the property interests of an enterprise in a court of general jurisdiction, an arbitration court, government and administrative bodies.
Rights.1. Has the right to use the rights of the head of the enterprise provided for by the Charter of the enterprise2. Has the right to act on behalf of the enterprise (company), represent the enterprise (company) in other institutions and organizations, perform business operations and conclude contracts without a power of attorney, as well as issue powers of attorney to employees of the enterprise. 3. Has the right to issue orders on the appointment of employees, on their transfer and dismissal, to apply incentive measures to impose disciplinary sanctions. 4. Exercises its powers through various kinds of transactions in the form established by civil legislation. 5. Hears reports of heads of structural divisions of the enterprise on issues related to the commercial activities of the enterprise, plans for its development. 6. Within the limits established by the legislation, determine the composition and volume of information constituting a commercial secret, the procedure for its protection.
Hall. Snacks are usually served at the beginning of a meal, they act as an appetite stimulant and complement the main dishes. To decorate the dish, select the products that make up it, cut them figuratively. For serving hall. dishes from vegetables, fish, meat, you can use porcelain vases and dishes, herring trays, trays, caviar, rosettes. Salads and snacks can be served in baskets, volovans made from butter, shortbread and other types of dough. Range: open and closed sandwiches; banquet snacks: canapes, volovany, baskets; salads, vinaigrettes; salads from meat, agricultural poultry, game and fish; egg snacks; vegetable and mushroom snacks; snacks made from fish and non-fish aquatic raw materials; snacks and dishes from meat products, poultry, game.
Everything is cold. snacks for b / w are neat and beautifully decorated, have a temperature of 10-12. The taste and color must correspond to the given type of product. No signs of acidification, foreign smells and tastes are allowed. The output exactly matches the set rate.
Before serving, first give spices, seasonings, sauces. Sequence: fish-meat-poultry-game-vegetable-mushroom.
Granular caviarServed in a glass socket placed on a chrome stand, and a stand in a transparent glass salad bowl, where ice is filled, it stands on a pie plate with a napkin. Lay out with caviar spatula, which lies on the plate with the handle to the right. Oil and individual are served. knife, which lies on the plate with the blade towards the center of the plate. Crabs and shrimps... Served on a snack plate already cut, eaten with a snack device. Cocktail salad.Served in wide glasses, all products are cut into small pieces. Wide glasses stand on a pie plate covered with a napkin. Boiled lobster.Served on an oval platter decorated with lemon and vegetables. The waiter cuts at the snack table, takes out meat, liver, caviar and put it for a snack. plate, portioned with vegetables. Jellied seafood. Eaten with snack devices, served on a snack plate. Baked beef, pork, spicy veal.Served on a round porcelain dish, if cold - cut, garnished with vegetables.
In catering establishments, several methods are used to serve customized dishes:
· To carry out (French method) with the transfer of the ordered dish to the plates of visitors using special devices;
· Preliminary shifting of dishes into the plates of visitors on the auxiliary or side table (English method);
· "On the table" (Russian method) with preliminary arrangement of ordered dishes (several portions in one dish) on the table;
· Dishes arranged and decorated for serving are placed directly on the table in front of the visitor (American method);
· The ordered dish in multi-portion dishes is placed on the table at a distance accessible from the visitor so that he can serve himself (European method).
Similar information.