(name of organization, enterprise, etc.)

"__" _____________ 20__ N ________

This job description has been developed and approved on the basis of employment contract With __________________________________________
(name of the position of the person for whom
this job description has been drawn up)
and in accordance with the provisions of the Labor Code Russian Federation and other normative acts regulating labor relations In Russian federation.

1. General provisions

1.1. This job description defines the functional duties, rights and responsibilities of the 3rd category cook.
1.2. A cook of the 3rd category is appointed to the position and dismissed from the position by order of the director in the manner prescribed Labor Code Russian Federation.
1.3. The cook of the 3rd category reports directly to _______________.
(specify position)
1.4. A person with primary or secondary professional education;
1.5. During his temporary absence (vacation, illness), his duties are performed by ________________________________.
(full name and position)

2. Functional responsibilities

2.1. The cook of the 3rd category performs following features:
2.1.1. prepares dishes and culinary products that require simple cooking;
2.1.2. a cook of the 3rd category cooks potatoes and other vegetables, cereals, legumes and pasta, as well as eggs;
2.1.3. fries potatoes, vegetables, products from cutlet mass (vegetable, fish, meat), pancakes, pancakes, pancakes;
2.1.4. bakes vegetables and cereals;
2.1.5. strains, rubs, kneads, grinds, stuffs and
produces stuffing products;
2.1.6. prepares sandwiches, dishes from semi-finished products, canned food and concentrates;
2.1.7. Completes dishes of mass demand.

3. Rights and obligations

3.1. The cook of the 3rd category must know:
3.1.1. recipe, cooking technology, quality requirements, rules for picking, terms and conditions for storing dishes;
3.1.2. types, properties and culinary purpose of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished products and cutlet mass, dough, canned food, concentrates and other products;
3.1.3. signs and organoleptic methods for determining the good quality of products;
3.1.4. rules, techniques and sequence of operations for preparing products for heat treatment;
3.1.5. purpose, rules for the use of technological equipment, production equipment, tools, weighing instruments, utensils and rules for their care;
3.1.6. recipe and technology for the production of semi-finished products, dishes and culinary products, including compatibility, interchangeability of products, changes occurring in the process of culinary processing of raw materials.
3.2. A cook of the 3rd category is obliged to conscientiously fulfill his labor duties:
3.2.1. comply with sanitary and hygienic requirements when working with various products;
3.2.2. comply with the rules of internal work schedule organizations __________________________;
(name of company)
3.2.3. Comply with labor protection and labor safety requirements;
3.2.4. take care of the property of the Employer and other employees;
3.2.5. not to give interviews, not to hold meetings and negotiations regarding the activities of the Employer without the prior permission of the Management of the organization ___________________________;
(name of company)
3.2.6. not to disclose information constituting a trade secret of the organization.
3.3. The employee has the right:
3.3.1. in a timely manner and exactly as set in the organization
________________________________;
(name of company)
deadlines to receive established for the cook of the 3rd category wages;
3.3.2. defend their rights granted by the labor legislation of the Russian Federation to the employee, in case of their violation by the Employer.

4. Responsibility

4.1. The cook of the 3rd category is responsible for:
- improper performance or non-performance of their official duties provided for by this job description - within the limits determined labor law Russian Federation.
- offenses committed in the course of carrying out their activities - within the limits determined by the administrative, criminal and civil legislation of the Russian Federation.
- causing material damage- within the limits determined by the labor and civil legislation of the Russian Federation.

JOB INSTRUCTIONS FOR THE COOK OF THE 3RD CATEGORATION

I. General provisions

1. This job description defines functional responsibilities, rights and responsibility of the cook of the 3rd category.
2. A cook of the 3rd category is appointed to the position and dismissed by the order of the director in the manner prescribed by the Labor Code of Ukraine.
3. The cook of the 3rd category reports directly to _______________.
4. A person with primary or secondary vocational education is appointed to the position of a cook of the 3rd category;
5. During his temporary absence (vacation, illness), his duties are performed by __________________.
6. The cook of the 3rd category must know:
   - recipe, cooking technology, quality requirements, rules for packaging, terms and conditions of storage of dishes;
   - types, properties and culinary purpose of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished products and cutlet mass, dough, canned food, concentrates and other products;
   - signs and organoleptic methods for determining the good quality of products;
   - rules, techniques and sequence of operations for preparing products for heat treatment;
   - purpose, rules of use technological equipment, production equipment, tools, weighing instruments, utensils and rules for their care;
   - the recipe and technology for the production of semi-finished products, dishes and culinary products, including compatibility, interchangeability of products, changes occurring in the process of culinary processing of raw materials.
7. _________________________________________________________________.

II. Job Responsibilities

The cook of the 3rd category performs the following functions:

1. prepares dishes and culinary products that require simple cooking;
2. boils potatoes and other vegetables, cereals, legumes and pasta, as well as eggs;
3. fries potatoes, vegetables, products from cutlet mass (vegetable, fish, meat), pancakes, pancakes, pancakes;
4. bakes vegetables and cereals;
5. strains, wipes, kneads, grinds, stuffs and produces stuffing products;
6. prepares sandwiches, dishes from semi-finished products, canned food and concentrates;
7. completes dishes of mass demand;
8. complies with sanitary and hygienic requirements when working with various products;
9. complies with the internal labor regulations of the organization;
10. complies with the requirements for labor protection and ensuring labor safety;
11. takes care of the property of the Employer and other employees;
12. does not give interviews, does not hold meetings and negotiations regarding the activities of the Employer without prior permission from the Management of the organization;
13. does not disclose information constituting a trade secret of the organization.
14. _________________________________________________________________.
15. _________________________________________________________________.

III. Rights

The cook of the 3rd category has the right:

1. in a timely manner and within the terms precisely established in the organization to receive the salary established for a cook of the 3rd category;
2. defend their rights granted by the labor legislation of Ukraine to the employee, in case of their violation by the Employer.
3. _________________________________________________________________.
4. _________________________________________________________________.

IV. Responsibility

The cook of the 3rd category is responsible for:

1. improper performance or non-performance of their official duties provided for by this job description - within the limits determined by the labor legislation of Ukraine.
2. offenses committed in the course of carrying out their activities - within the limits determined by the administrative, criminal and civil legislation of Ukraine.
3. infliction of material damage - within the limits determined by the labor and civil legislation of Ukraine.
4. _________________________________________________________________.
5. _________________________________________________________________.

| Promotion

Job description third grade chef

This job description was developed and approved on the basis of an employment contract with a cook of the 3rd category and in accordance with the provisions of the Labor Code of the Russian Federation and other regulations governing labor relations in the Russian Federation.

I. General provisions

1. This job description defines the functional duties, rights and responsibilities of the 3rd category cook.
2. A cook of the 3rd category is appointed to a position and dismissed by order of the director in the manner prescribed by the Labor Code of the Russian Federation.
3. The cook of the 3rd category reports directly to ____________________________.
4. A person with a primary or secondary vocational education is appointed to the position of a cook of the 3rd category.

II. Functional responsibilities

The cook of the 3rd category performs the following functions:
1. Prepares dishes and culinary products that require simple cooking.
2. The cook of the 3rd category cooks potatoes and other vegetables, cereals, legumes and pasta, as well as eggs.
3. Fries potatoes, vegetables, products from cutlet mass (vegetable, fish, meat), pancakes, pancakes, pancakes.
4. Bakes vegetables and cereals.
5. Filters, wipes, kneads, grinds, stuffs and stuffs products.
6. Prepares sandwiches, dishes from semi-finished products, canned food and concentrates.
7. Completes dishes of mass demand.

III. Job Responsibilities

The cook of the 3rd category must know:
1. Recipe, preparation technology, quality requirements, assembly rules, terms and conditions of food storage.
2. Types, properties and culinary purpose of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished products and cutlet mass, dough, canned food, concentrates and other products.
3. Signs and organoleptic methods for determining the good quality of products.
4. Rules, techniques and sequence of operations for preparing products for heat treatment.
5. Purpose, rules for the use of technological equipment, production equipment, tools, weighing instruments, utensils and rules for their care.
6. The recipe and technology for the production of semi-finished products, dishes and culinary products, including compatibility, interchangeability of products, changes occurring in the process of culinary processing of raw materials.

A cook of the 3rd category is obliged to conscientiously fulfill his labor obligations:
1. Observe sanitary and hygienic requirements when working with various products.
2. Comply with the Internal Labor Regulations of the organization.
3. Comply with labor protection and labor safety requirements.
4. Take care of the property of the Employer and other employees.

IV. Rights

The employee has the right:
1. In a timely manner and at the exact time set in the organization to receive the salary established for a cook of the 3rd category.
2. Defend their rights granted by the labor legislation of the Russian Federation to the employee in case of their violation by the Employer.

V. Responsibility

The cook of the 3rd category is responsible for:
1. Improper performance or non-performance of their official duties provided for by this job description - within the limits determined by the labor legislation of the Russian Federation.
2. Offenses committed in the course of carrying out their activities - within the limits determined by the administrative, criminal and civil legislation of the Russian Federation.
3. Causing material damage - within the limits determined by the labor and civil legislation of the Russian Federation.

Polls KP MPEI		News KP MPEI		Photo album KP MPEI
		03.02.2014 February 16, 2014 NRU "MPEI" will host an open day Start at 10.00. Address: Moscow, st. Krasnokazarmennaya, 17 We invite applicants and their parents to the Day open doors! Event program: From 10.00 to 15.00 - consultations on areas of training. Venue: Main educational building, st. Krasnokazarmennaya, 17. From 10.30 to 11.00 - demonstration of a film about MPEI. 11:00 a.m. to 12:00 p.m. general meeting. Venue: Large Assembly Hall, Main Academic Building. From 12.00 to 13.00 - meetings of directorates of institutes and training centers with applicants. Venue: Dedicated auditoriums. From 12.00 to 13.00 - consultations for parents of applicants on the admission of students to the subdivisions of the faculty of pre-university training. Venue: Room B-318, Main Academic Building, 3rd floor. From 12.00 to 15.00 - excursions to the departments and laboratories of the university.

1. General Provisions

1.1. This job description defines the functional

duties, rights and responsibility of the cook of the 3rd category.

1.2. A cook of the 3rd category is appointed to a position and dismissed from

positions by order of the director in the manner prescribed by the Labor Code

Russian Federation.

1.3. The cook of the 3rd category reports directly to _______________.

(specify position)

1.4. A person who has

primary or secondary vocational education

1.5. During his temporary absence (holiday, illness)

Responsibilities are performed by ________________________________.

(full name and position)

2. Functional responsibilities

2.1. The cook of the 3rd category performs the following functions:

2.1.1. prepares dishes and culinary products that require a simple

cooking

2.1.2. the cook of the 3rd category cooks potatoes and other vegetables, cereals,

legumes and pasta, as well as eggs

2.1.3. fries potatoes, vegetables, cutlet mass products (vegetable,

fish, meat), pancakes, fritters, pancakes

2.1.4. bakes vegetables and cereals

2.1.5. strains, rubs, kneads, grinds, stuffs and

produces stuffing products

2.1.6. prepares sandwiches, dishes from semi-finished products, canned food

and concentrates

2.1.7. Completes dishes of mass demand.

3. Rights and obligations

3.1. The cook of the 3rd category must know:

3.1.1. recipe, preparation technology, quality requirements,

packaging rules, terms and conditions of storage of dishes

3.1.2. types, properties and culinary purpose of potatoes, vegetables,

mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished products

and cutlet mass, dough, canned food, concentrates and other products

3.1.3. signs and organoleptic methods of determination

good quality products

3.1.4. rules, techniques and sequence of operations for

preparation of products for heat treatment

3.1.5. purpose, rules for the use of technological

equipment, production inventory, tools, weighing

appliances, utensils and how to care for them

3.1.6. recipe and technology for the production of semi-finished products, dishes and

culinary products, including compatibility, interchangeability

products, changes occurring in the process of culinary processing of raw materials.

3.2. A cook of the 3rd category is obliged to conscientiously fulfill his labor

responsibilities:

3.2.1. comply with sanitary and hygienic requirements when working with

various products

3.2.2. comply with the Internal Labor Regulations

organizations __________________________

(name of company)

3.2.3. Comply with the requirements for labor protection and ensuring

labor safety

3.2.4. take care of the property of the Employer and others

workers

3.2.5. do not give interviews, do not hold meetings and negotiations,

relating to the activities of the Employer without prior permission

Management of the organization ___________________________

(name of company)

3.2.6. do not disclose information constituting a trade secret

organizations.

3.3. The employee has the right:

3.3.1. in a timely manner and exactly as set in the organization

________________________________

(name of company)

terms to receive the salary established for the cook of the 3rd category

3.3.2. defend their rights granted to labor

the legislation of the Russian Federation to the employee, in case of their violation

Employer.

4. Responsibility

4.1. The cook of the 3rd category is responsible for:

- improper performance or non-performance of their official

duties as set out in this job description

within the limits determined by the labor legislation of the Russian Federation.

- offenses committed in the course of exercising their

activities - within the limits determined by administrative, criminal and

civil legislation of the Russian Federation.

- causing material damage - within the limits determined

labor and civil legislation of the Russian Federation.

1. General Provisions

1.1. This job description defines the functional
duties, rights and responsibility of the cook of the 2nd category.
1.2. A cook of the 2nd category is appointed to a position and dismissed by order of the director in the manner prescribed by the Labor Code of the Russian Federation.
1.3. The cook of the 2nd category reports directly to _______________.
(specify position)
1.4. A person with primary or secondary vocational education is appointed to the position of a cook of the 2nd category;
1.5. During his temporary absence (vacation, illness), his duties are performed by _________________________________;
(full name and position)

2. Functional responsibilities

2.1. The cook of the 2nd category performs the following functions:
2.1.1. auxiliary work in the manufacture of dishes and culinary products;
2.1.2. a cook of the 2nd category cleans potatoes, fruits, vegetables, fruits, berries before or after washing with knives and other devices;
2.1.3. It goes through greens, fruits, vegetables, berries, potatoes and removes defective specimens and impurities;
2.1.4. Washes vegetables and after cleaning, rinses them;
2.1.5. Produces cutting bread, potatoes, vegetables, greens;
2.1.6. Defrosts fish, meat and poultry and guts fish, poultry and game;
2.1.7. Cuts herring and sprat;
2.1.8. Processes offal.

3. Rights and obligations

3.1. The cook of the 2nd category must know:
3.1.1. rules for the primary culinary processing of raw materials and products and the requirements for the quality of semi-finished products from them;
3.1.2. rules for slicing bread;
3.1.3. terms and conditions of storage of peeled vegetables;
3.1.4. device, rules for adjusting and operating bread-cutting machines of different brands;
3.1.5. safe tricks work with manual and machine cutting of bread;
3.1.6. rules for the operation of cash registers.
3.2. A cook of the 2nd category is obliged to conscientiously fulfill his labor duties:
3.2.1. comply with sanitary and hygienic requirements when working with
various products;
3.2.2. comply with the Internal Labor Regulations of the organization ____________________________;
(name of company)
3.2.3. comply with the requirements for labor protection and ensuring labor safety;
3.2.4. take care of the property of the Employer and other employees;
3.2.5. not to give interviews, not to hold meetings and negotiations related to the activities of the Employer without prior permission from the Management of the organization __________________________;
(name of company)
3.2.6. not to disclose information constituting a trade secret of the organization.
3.3. The employee has the right:
3.3.1. in a timely manner and exactly as set in the organization
_________________________________________________________________________
(name of company)
terms to receive the salary established for the cook of the 2nd category;
3.3.2. defend their rights granted by the labor legislation of the Russian Federation to the employee, in case of their violation by the Employer.

4. Responsibility

4.1. The cook of the 2nd category is responsible for:
- improper performance or non-performance of their official duties provided for by this job description - within the limits determined by the labor legislation of the Russian Federation.
- offenses committed in the course of carrying out their activities - within the limits determined by the administrative, criminal and civil legislation of the Russian Federation.
- infliction of material damage - within the limits determined by the labor and civil legislation of the Russian Federation.