We bring to your attention a typical example of a job description for a cook of the 6th category, a sample of 2019/2020. A person with education, special training and work experience can be appointed to this position. Do not forget, each instruction of the cook of the 6th category is issued on hand against receipt.
It provides typical information about the knowledge that a 6th grade cook should have. About duties, rights and responsibilities.
This material is included in the huge library of our site, which is updated daily.
1. General Provisions
1. The cook of the 6th category belongs to the category of workers.
2. A cook of the 6th category accepts a person with an average professional education and work experience in this position ________ years.
3. A cook of the 6th category is hired and dismissed by _________ (by whom, position)
4. The cook of the 6th category must know:
– recipes, the basics of cooking technology for all types of dishes and culinary products; features of cooking national, specialty dishes and dishes of foreign cuisines;
- description of diets;
- dishes and products prohibited for use on individual diets;
- changes that occur during heat treatment with proteins, fats, carbohydrates, vitamins, coloring and other substances contained in food products;
- rules for portioning, design and serving of custom-made, branded and dietary dishes;
- rules for compiling a festive, banquet menu, menus for serving individual contingents of those eating, etc .;
- ways to eliminate defects in finished products.
— qualification requirements for this lower grade position.
4. In his activities, the cook of the 6th category is guided by:
— legislation Russian Federation,
- Charter (regulations) of the organization,
- this job description,
— Rules of internal work schedule organizations.
6. Cook of the 6th category reports directly to: __________ (position)
2. Responsibilities of the cook of the 6th category
Chefs of the 6th category:
1. Preparation of dishes and culinary products that require particularly complex culinary processing: jellied or stuffed pig; liver pate; fish dumplings in jelly; jellied fish, stuffed; meat, offal, meatballs from veal aspic in vegetarian jelly; meat cheese; broths with profiteroles, quenelles, meatballs; fish soup from various fish species; botvini, okroshka vegetable, meat, with game; fish and meat dishes baked in separate portions in various sauces; meat puree, soufflé, puddings, rolls, cutlets natural or stuffed with chicken or game: egg-butter sauces, oil mixtures, mayonnaise sauce with various flavoring and aromatic additives; jellied creams, mousses, sambuca, sweet sauces, fruits and berries in syrup, with whipped cream on sugar; air cakes, soufflés, dessert ice cream, parfaits, hot drinks, etc.
2. Portioning, registration and distribution of custom-made and branded dishes, dishes of national and foreign cuisines, products and ready-made dishes for exhibitions and sales.
3. Duties of the official for this position of a lower (s) category (s).
3. The rights of the cook of the 6th category
The cook of the 6th category has the right:
1. Submit proposals for management consideration:
– to improve the work related to the provisions of this responsibilities,
- on the promotion of distinguished employees subordinate to him,
— on bringing to material and disciplinary responsibility employees who violated production and labor discipline.
2. Request from structural divisions and employees of the organization the information necessary for him to perform his duties.
3. Get acquainted with the documents that define his rights and obligations in his position, the criteria for assessing the quality of performance of official duties.
4. Get acquainted with the draft decisions of the management concerning its activities.
5. Require management to provide assistance, including the provision of organizational and technical conditions and registration established documents necessary for the performance of official duties.
6. Other rights established by the current labor law.
4. Responsibility of the cook of the 6th category
The cook of the 6th category is responsible in the following cases:
1. For improper performance or non-performance of their official duties provided for by this job description - within the limits established by the labor legislation of the Russian Federation.
2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.
3. For causing material damage organizations - within the limits established by the current legislation of the Russian Federation.
The job description of the cook of the 6th category is a sample of 2019/2020. Job Responsibilities cook of the 6th category, the rights of the cook of the 6th category, the responsibility of the cook of the 6th category.
This job description translated automatically. Please note that automatic translation does not provide 100% accuracy, so there may be minor translation errors in the text.
Qualifications
incomplete higher education(junior specialist) in the direction of training " food technology and Engineering" (specialty "Food Technology"), advanced training course and work experience as a cook of the 5th category for at least 3 years, qualification certification in production with the assignment of the 6th category.
Knows and applies: recipes, manufacturing technology for all types of dishes and culinary products; features of the production of national, specialty dishes and dishes of foreign cuisines; characteristics of diets; dishes and products prohibited for consumption by individual diets; changes that occur with proteins, fats, carbohydrates, vitamins, coloring agents and other substances contained in products during heat treatment; rules for serving, designing and serving dishes to order, branded and dietary dishes; rules for compiling a festive, banquet menu, a menu for serving a separate contingent of persons; ways to eliminate defects in finished products; rules for the operation of the relevant types of technological equipment, production equipment, tools, weighing instruments, utensils, their purpose and use in technological process; rules and norms of labor protection, fire protection, industrial sanitation and personal hygiene.
Description of work, tasks and job responsibilities
Prepares meals and culinary products who need a particularly complex culinary processing, arranges portioned and dishes to order (cold dishes, specialty snacks and sandwiches; clear and cold soups; stewed, fried, baked portioned main courses; sauces with specific flavoring properties; sweet dishes). It kneads custard, almond, biscuit dough and bakes products from it. It produces products and ready-made dishes for exhibitions and sales, portioned dishes of national and foreign cuisines. Conducts instructing cooks who have low qualifications.
Work examples
Production of jellied or stuffed pig, jellied fish, banquet dishes from boiled fish, fish dumplings in jelly, jellied veal meatballs in vegetarian jelly, meat cheese; cooking broths with quenelles, meatballs, stew with different types of fish, vegetable, meat, game okroshka; baking fish, meat, game, poultry in separate portions in various sauces; preparation of meat puree, soufflé, puddings, rolls, natural cutlets or stuffed with chicken or game; preparation of egg-oil sauces, oil mixtures, mayonnaise sauce with various flavoring and aromatic additives; production of jelly creams, mousses, sambuki, sweet sauces, fruits and berries in syrup, with whipped cream in sugar, loose pies, soufflé, dessert ice cream, parfaits, hot drinks, etc.
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Brazier “Chef-6” created for quality rest in the shade of a gazebo or under a country canopy. Made of 4 mm, 3 mm, 1.5 mm steel with a heat-resistant dark coating. Assembled using CNC machines, which guarantees a perfect weld and jewelry-fitted parts. It is a monolithic one-piece structure, this is especially evident in relation to the stove and the side table with dimensions LxWxH 100 * 50 * 75 cm.
frame color dark gray (anthracite), for an extra charge brown color and gold or silver patina.
Additionally, you can make a countertop and a shelf under the brazier with a stainless steel lining or completely made of granite (white or black).
More photos of the barbecue in the cafe and gazebo:
Broiler Characteristics
Removable brazier, dimensions LxWxH 93 * 36 * 24 cm, made of 4 mm metal with a 12 mm rod around the perimeter to prevent temperature deformations. Depth to the grate 17 cm. Two drawers for collecting ash and adjusting the air supply. Slots for fixing 17 skewers. Roaster lid included. The barbecue grill is laid directly inside. There is a barrier.
A few words about the stove
The stove is two-chamber with a wall thickness of 3 mm. Dimensions LxWxH 55 * 55 * 75 cm. In the upper part of the stove there is a hole of 38 cm for a cauldron with a volume of 12-16 liters (purchased separately). The hole is covered with a lid. Chimney included.
For a surcharge, it is possible to make a stove from steel 4 mm, 5 mm and 6 mm.
Videos barbecue
We offer you to watch a 2-minute video of the finished brazier “Chef-6” at their summer cottage, located under a canopy:
How to buy a brazier
Order and buy a brazier for giving “Chef-6” You can call 8-495-764-44-02 or through the website. Delivery upon receipt and processing of the order within 1-2 days or by the date you choose. The number of barbecues is limited. It takes 10 days to make a new product.
For an additional fee, you can purchase a skewer and a stand for a cauldron on a brazier.
To take the "CHEF" course, we suggest you choose the most convenient and effective training format:
Distance learning. The leading and most popular to date, distance learning for cooks of the 6th category provides for your full participation in the process. After payment via Personal Area on the site you will have access to all tasks and lessons of the course of the Institute of Culinary Business Academy MBA CITY, and you will be able to master the program at a convenient pace and schedule.
Full-time education. There is also a classic Full-time, when choosing this type of study of the material, you will have to visit our specialized training center, where practicing teachers will conduct classes for you and share valuable experience with pleasure.
Internship. This type training is aimed at learning as close to practice as possible. In addition to the theoretical materials of the chef's distance course, you can do an internship in a restaurant or cafe under the guidance of highly professional chefs.
Specialists of the Institute of Culinary Business Academy MBA CITY will definitely provide you with professional support, and will be happy to answer all the questions that have arisen during the study.
Upon completion of the "CHEF-COOK" course, you will be able to organize a culinary production and cook dishes of any complexity, you will be able to take a vacancy as a chef in a prestigious restaurant, learn how to professionally manage kitchen staff and become a sought-after specialist.
Get an education as a chef, improve your knowledge and skills, master promising profession often becomes one of the best, key decisions in a person's life. Already after the first lesson, you will be able to apply the techniques and techniques of culinary art in practice, and the quality and taste of your dishes will be increased many times over! Completing a culinary training program means gaining all the necessary basic knowledge in cooking.
After completing the training, you will receive a certificate with an international supplement on the completion of the course "CHEF", and this document will be a significant plus to your resume and an excellent confirmation of the acquired professional knowledge.
License for educational activities №038379
The program of the training course "CHEF-COOK"
1. Structure and operation of enterprises Catering1.1 Features of culinary business
1.2 Classification of catering establishments
1.3 Sanitary standards and requirements at a catering establishment
1.4 Organization of labor protection
1.5 Food Safety
2. Technological cycle in culinary production
2.1 Basic concepts and terms of culinary production
2.2 Kitchen utensils in catering establishments
2.3 Technological cycle of production of culinary products
2.4 Technological principles of culinary production
2.5 Chef job description
3. Rules for culinary processing of products
3.1 Classification of cooking methods
3.2 Mechanical and hydromechanical processing methods
3.3 Mass transfer, chemical, biochemical, microbiological processing methods
3.4 Heat treatment products
3.5 Characteristics of the methods of heat treatment of products
3.6 Influence of physical and chemical processes on the properties of products
4. Cuisines of the peoples of the world
4.1 Russian national cuisine and its traditions
4.2 Features of North American cuisine
4.3 Secrets of English cuisine
4.4 Secrets of French cuisine
4.5 Main courses and philosophy of German cuisine
4.6 Cuisine of Italy as part of the Mediterranean culture
4.7 National cuisine of Spain
4.8 National dishes of Polish cuisine
4.9 National dishes of Hungarian cuisine
4.10 Oriental cuisine: Arabic, Chinese, Japanese, Indian cuisine
5. Structure and organization of culinary production
5.1 Production infrastructure in a catering establishment
5.2 Basic requirements for the organization of jobs in a public catering enterprise
5.3 Different kinds culinary workshops and their subdivisions
5.4 Auxiliaries industrial premises
5.5 Principles of operation of dispensing lines
5.6 Organization of accounting at catering establishments
6. Organization of storage and supply in the culinary production
6.1 Purpose and layout of storage facilities
6.2 Food storage and release to production
6.3 Organization of container economy
6.4 Purchasing challenges in the marketplace and supplier relationships
6.5 Forms of distribution and organization of food acceptance
6.6 Organization of material and technical supply of catering establishments
7. Scientific organization of labor in public catering
7.1 Main tasks and directions scientific organization labor in the culinary industry
7.2 Procedure for certification and rationalization of workplaces
7.3 Essence, tasks and methods of labor rationing
8. Technological documentation and collections of recipes at catering establishments
8.1 Technological and technical-technological maps
8.2 Industry standards And technological instructions in the culinary industry
8.3 Rules for using the recipe book
8.4 The procedure for compiling recipes for new and signature dishes
9. Pricing and costing in catering establishments
9.1 Sales price structure for finished products
9.2 Catering markups
9.3 Establishing meal estimates
9.4 How to create a menu plan
10. operational planning in the culinary industry
10.1 Operational planning of the work of the production of blank enterprises
10.2 Operational planning in full-cycle enterprises
10.3 Characteristics and menu types
10.4 Calculation of the quantity of raw materials and products
11. Classification of culinary products and quality control
11.1 Classification of culinary products
11.2 Range of culinary products
11.3 Organizing the rejection of finished products
11.4 Sampling procedure and preparation for laboratory analysis
11.5 Ways to improve the quality of finished products
12. Types of kitchen equipment in the culinary industry
12.1 Thermal cooking equipment
12.2 Technological equipment for catering establishments
12.3 Refrigeration equipment
12.4 Bakery equipment
12.5 Pizza making equipment
12.6 Neutral and weighing equipment, distribution lines
