What should a chef know? Culinary Masters: Responsibilities of a Chef.

The meaning of a chef's job title usually includes the general term, the level of experience, and any special requirements. The generic term "cook" will optimize a job title to appear in general searches for jobs of the same nature. Experience level will help attract the most qualified candidates by indicating the scope of responsibility and prior knowledge required. And if the position is specialized, you might want to consider including the specialization in the job title.

When looking for a culinary professional to be first or second in command in the kitchen, the establishment should follow technical requirements and recommendations. The successful candidate will use their culinary and management skills to play an important role in maintaining and increasing customer satisfaction of the establishment. A great job description starts with a compelling summary of the position and its role in the company. The resume for the search for a chef should contain an overview of the company and expectations regarding the position of the employee. The activities and responsibilities required for the job should be described so that individuals job seekers, could determine whether they were qualified.

Chefs are trained kitchen professionals who oversee the operations of a restaurant or dining facility. They are responsible for the food that comes out of the kitchen, from conception to execution. While many of these professionals acquire the necessary skills through experience as chefs, academic programs in culinary arts are widely available. Some chefs learn through apprenticeships.

A chef, also sometimes known as a head cook, oversees many different aspects of a restaurant or cafe. He manages and works closely with other chefs, creating menu items and determining inventory needs. It works in a range of food service settings including universities, hospitals, residential care centers and catering establishments. He can also work as a personal chef. Sous Chef, in turn, is one of the most sought after in the culinary industry. This job is second in the hierarchy to the head chef, meaning that a person in this position has complete control over the kitchen and is directly responsible for the quality of food produced there under his supervision. Due to its importance, this work has great recognition among peers and clients, but also carries a high degree of responsibility. While the position of sous chef is the dream job for every junior chef. It is important to fully understand its requirements.

General provisions

Examples of required chef skills in most cases:

• A specific degree in culinary arts is required.
• 5 years of experience as a chef in a full-service restaurant.
• More than 2 years of experience in a supervisory role.
• Excellent communication and organizational skills. Ability to share responsibilities and monitor progress. Leadership skills.
• Ability to work in a fast-paced environment.
• Attention to quality and quality control
• Knowledge of proper processing standards food products and sanitation.
• Exceptional proven kitchen management ability.
• Knowledge of modern culinary trends and optimization of kitchen processes.
• Good understanding of useful computer programs(MS Office, software for restaurant management, POS).
• Authority for health and safety training.

A chef's tasks and responsibilities are varied and range from preparing food or plating specific dishes to creating menus and working with ingredient suppliers. Therefore, the position requires both culinary and management skills. In addition to this, solid experience in the kitchen is required to land a chef job.

Cook's responsibilities

The duties section is the most important part of the job description. Here you need to describe the functions that this position will perform on a regular basis, how the work works in the organization.

The chef is responsible for the following functions:

• Manage relationships with distributors and promptly resolve problems with suppliers.
• Follow the budget set by the restaurant manager.
• Ensure kitchen safety and sanitation.
• Manage kitchen staff and delegate tasks related to food preparation, preparation and delivery of food to customers in a timely manner.
• Maintaining kitchen work schedule.
• Monitoring food and labor costs.
• Follow industry trends and create new recipes.

Restaurateurs are looking for an experienced and qualified chef to organize the kitchen. The chef is the first to create and test the dishes before they reach the customers.

Required responsibilities for a chef include:

• Control and management of the food preparation process.
• Building a menu with new or existing ones culinary ideas, ensuring variety and quality of portions.
• Approval of dishes before they reach the customer.
• Control and direct the cooking process.
• If necessary, organize repairs.
• Eliminate any problems or defects in the kitchen.
• Be fully responsible for the reception, management and training of kitchen staff.
• Supervise the work of subordinates.
• Assessment of workload and personnel compensation.
• Record keeping wages and attendance.
• Fostering a climate of collaboration and respect between co-founders.
• Estimating the quantities and costs of needed supplies, such as food.
• Inspects supplies, equipment and work area to ensure compliance with established standards.
• Instructing instructors and other employees in preparing food.
• Monitor sanitation conditions to ensure employee compliance with standards and regulations.
• Orders or requisitions food and other supplies needed to ensure efficient operations.

The job of a chef is very demanding and involves performing a wide variety of tasks in both the culinary and management sectors. No day is identical to another in a position as a chef: there are days when the menu must be set up and days on which ingredients must be purchased. The chef is responsible for both activities, as well as supervising his staff during kitchen operations.

The work of a chef requires discipline, intense workload, a lot of dedication, careful preparation in the workplace and an active mind, always ready to learn and be challenged.

Although not required, chef certification can demonstrate competency and lead to promotion and higher pay.

Schedule

Chefs work in restaurants high class, as well as in restaurants and catering canteens of various institutions. Each of these establishments has different opening hours; therefore, the chef's schedule varies depending on the hours the kitchen is open. In restaurants, chefs work shifts that allow them to prepare the kitchen from early morning (when breakfast is served) until late at night (when the last customers finish dinner). On the other hand, cooks working in cafeterias have regular 9-5 work hours.

Most cooks and chefs work full-time hours, including early mornings, late evenings, weekends and holidays. Many chefs work 12-hour days because they oversee food deliveries early in the day and use the hours to prepare special menu items.

Additional Responsibilities

The chef is often involved in staffing the kitchen, developing menu offerings, forecasting supply needs, and estimating costs. Chefs are expected to ensure that the restaurant adheres to all regulations, including hygiene and safety guidelines.

Head Chefs are primarily involved in creating recipes and preparing advanced dishes, while handling the less complex tasks of Head Chefs and Cooks. The main goal is to maintain kitchen efficiency and produce consistent quality food. But responsibilities also extend to operational matters, including accounting and planning.

Since chefs are responsible for the success and failure of a restaurant, chefs must work long hours to ensure that the restaurant is running properly. As far as personal conduct is concerned, here are the most important and unspoken duties that a cook must observe:

• Attention to detail. It is important that all kitchen surfaces and stoves are perfect when workers leave the kitchen, and the chef must check the work being done by subordinates. A critical eye will instantly see possible problems and will correct them.
• Initiative. Cooking for others is an art in which one must always innovate. A person with initiative towards this endeavor will certainly have a smoother path to success.
• Flexibility. Working in a kitchen with a group of people can lead to unexpected situations. The chef must be flexible and easily adapt to new working conditions.
• Good stress tolerance. In cooking for others, the responsibility is enormous and the stress level is also high. A chef must have great resistance to stress.
• Leadership. The chef is a leader who works with the team.
• Work done as a team. Working in a kitchen requires good team spirit, as in most cases a well-organized team has much better results than the same number of people working on their own.

A professional chef has wide range specific duties that he must perform on a daily basis. The first responsibility is to supervise subordinates in their daily work environment. The cook is responsible for supervising all the people who work under them in the kitchen. The Chef will oversee food and ingredient preparation, final plating, sanitation issues, and staff timeliness.

The chef is also the primary planner for menu items and any dishes the establishment offers. Along with menu planning, the chef is also responsible for creating recipes. Someone in the position of a chef will spend many hours developing their recipes. The cook may also be involved in preparing a few or many menu items each week. This may occur due to a lack of a stocked kitchen.

Administrative duties are also part of a chef's daily routine. Items such as ensuring the work of employees, processing payroll, calculating purchase order costs, placing purchase orders from traders and handling employee grievances are all duties that fall under the administrative category. In addition, the cook is the first person in charge of the entire kitchen when a customer has a complaint about the preparation or quality of the food.

The cook is one of the main people responsible for training the kitchen staff. The cook will tell you in detail what the employee's duties are and how they should be performed.

Finally, whoever takes on the role of cook must ensure that all food handling regulations are followed. The Chef must ensure safety and sanitation standards are met every day.

Levels and categories of cooks and their responsibilities

Currently, the market for chefs is stable, so the demand for specialists in this field is growing too much over the years. Until 2020, the number of jobs for chefs will only increase to 5%. This gave rise to a division of responsibilities among the cooking profession. This division has taken several forms in the form of different job levels:

• Chef. In French, the word "chef" means "chef". This suggests that the chef is the one who is in charge of something. The head chef, also sometimes referred to simply as the "chef de cuisine," is in charge of the entire kitchen. Every part of the food service operation, including menu planning, purchasing, hiring and staffing, is part of the chef's job description. This means that he or she also has overall responsibility for all food that comes out of the kitchen. But the chef doesn't usually cook. The tools of his work are a table, a telephone and a money changer, and not a knife, a whisk or a frying pan.
• Sous Chef (second chef). The sous chef is responsible for all preparations. In some kitchens, a sous chef's job involves directly supervising all kitchen staff, including cooks, cooks and cooks. dishwashers. The sous chef may also do some actual cooking, such as substituting for one of the cooks if necessary. A sous chef's job description also often includes expediting or relaying orders to line cooks and providing collaboration teams to prepare orders. The sous chef is a professional who assists the head chef and takes his place when the latter is unable to be in the kitchen. The name "sous chef" comes from French and means "under the chef." Therefore, the person holding this position reports directly to the head chef and has all other members of the kitchen staff at his disposal. However, there are also cases where a sous chef aspires to a higher position in a competing kitchen, especially when there is no chance of promotion in the near future. Another promotion prospect should be upgrading to the position of Kitchen Manager.
• Senior cook (“chef de partie”)- this is a person whose job is to work on the cooking hotline and regulate the work algorithm of other chefs.
• Saute-chef. The chef-technologist also performs the functions of co-chef. The soteshef or saucier is responsible for all soy products and sauces. Often the person in charge of preparing fish items is also responsible, although there may be a separate fish cook.
• Roasting chef may also be a grill cook. Responsible for fried and stewed items. Can also cook fried foods.
• Vegetable cook. Responsible for soups, starches such as pastas and potatoes, and other vegetable products.
• Other chef jobs. Some kitchens will have various other chefs on staff. A pastry chef who prepares desserts and other baked goods. Cook responsible for cold food such as salads, canned food, sausages, pates. Some operations will also employ a separate cook whose specialty is separating and preparing meat and poultry.

Typically, a sous chef becomes a manager or executive chef after a period of working in the respective kitchen. Executive Chef and Head Chef may be promoted to leadership positions, and the places left empty are usually occupied by chef-technologists.

A cook who has experience and good skills can be promoted to a higher position when the possibility arises. Positions available for promotion are Head Chef and Sous Chef.

Wages

The salary of a chef depends on the place of work. The best paying jobs are in restaurants high level, and restaurants in government agencies usually have a lower level of payment. Pay calculations may also vary depending on other factors such as: current economic conditions, level of formal education, years of experience, and scope of responsibilities associated with the position. Typically, a chef's salary is 63,333 rubles for a professional with less than 20 years of experience in the culinary industry. Bonuses can significantly increase your salary, especially when working in high-end restaurants. Annual salary cook varies depending on the above factors. Benefits include compensation for retirement, social security, disability, healthcare and vacation.

What is the chef responsible for?

The chef has both managerial and culinary responsibilities; therefore, he or she must excel in both points to successfully perform all assigned duties. Here are the most basic professional areas under the responsibility of a chef:

• Skill control. The head chef and sous chef are responsible for all activities from the kitchen; therefore, they must have greater monitoring capabilities while performing their regular duties.
• Time management. The chef must estimate the required time required for each dish, as well as the time spent by each employee in preparation different dishes. They need to organize the kitchen perfectly so that every minute is used wisely. Delays or lost time affect the kitchen's reputation and the establishment's income. Additionally, the chef must evaluate the time required for culinary tasks as well as the time that must be devoted to management duties in order to fully handle everything.
• Financial and resource management. The cook is responsible for creating the ingredient list, wine list and menu, while the chef must properly manage available finances and resources.
• Good communication links. The cook is in constant communication with the chef and sous chef, as well as the kitchen staff, ingredient suppliers, technicians who keep the food preparation machines in order, and even the customers. Therefore, he must know how to customize his discourse according to the target audience.
• Active listening and training. Understanding what people are saying, asking questions to understand the problem, and gathering information for a solution are essential when coordinating a team, whether in the kitchen or out.
• Teaching abilities. The chef must train subordinate cooks and kitchen support staff, so they need a training strategy that conveys information clearly and easily.
• Analysis and evaluation. An evaluation is conducted after each month to monitor the progress made by staff. Review and evaluation should be carried out individually (for each employee), as well as for the kitchen staff as a whole, to observe how the team interacts and works together.
• Computer functions. The cook may communicate with suppliers over the Internet or may need to enter information into a computer, so to perform these tasks, the cook is responsible for creating and managing kitchen information on the computer.
• Technical information. Most restaurant kitchens have special mechanisms that make cooking easy. The chef must ensure that they are all in good condition and cannot cause harm to staff when correct use. When the equipment is broken, he needs to call the experts to fix it.

Education Requirements

According to the Bureau of Labor Statistics, most chefs begin their careers as cooks or food preparation workers and advance to higher positions with time and experience. On-the-job training is a core component of most kitchens.

Formal culinary arts training is available through vocational schools, colleges, culinary schools, and university service-industry programs. 11 percent of chefs and cooks have a diploma high school, and 44 percent have a law degree. Many programs include an apprenticeship or internship to accompany coursework.

Some culinary organizations offer curriculum accreditation throughout the country. They also offer a number of certification programs that allow chefs to demonstrate ability and knowledge in the culinary arts. Certification can help chef managers get promotions and higher salaries.

The cook needs to indicate the required and preferred skills for the position. This may include education, previous work experience, certifications and technical skills. It can also include other skills and individual qualities, which are useful for successful hiring. While it may be tempting to include a long list of skills and requirements, including too many may dissuade qualified candidates from applying. The list of qualifications should be concise but provide sufficient detail with relevant keywords and conditions.

Chef jobs do not require any education or formal training as long as the candidate has the necessary skills and the required experience. A high school degree and culinary qualifications are all you need to become a chef. Nevertheless, the completion of specialized courses adds points to the candidate in front of employers. This type of program helps aspiring chefs acquire useful information about cooking and food safety, which will be applied later in their work. In addition, a bachelor's degree can accelerate your ascent through the professional ladder.

Culinary institutes, technical schools, and community schools offer culinary arts programs that take 2 to 4 years to complete. By attending these programs, aspiring chefs learn about hygiene and sanitary rules in the kitchen, they learn how to improve their cooking skills and gain insight into grocery shopping. Some programs also include management courses that help students better manage kitchen staff. Some culinary schools offer their support to aspiring chefs by sponsoring various apprenticeship programs that combine theoretical courses with practical training.

Experience, however, is of paramount importance when choosing a chef. Typically a chef has been in the kitchen for at least 10 years before joining the chef position. This ensures that the person is well prepared from a culinary point of view and has sufficient maturity to regulate all staff.

Most cooks and chefs learn their skills through work experience. Others are educated at a community college, technical school, culinary arts school, or 4-year college. Students in culinary programs spend most of their time in kitchens practicing their culinary skills. Programs cover all aspects of kitchen operations, including menu planning, food sanitation procedures, purchasing and inventory techniques. Majority curricula also require students to gain experience in a commercial kitchen through an internship or apprenticeship program.

Details Updated: 01/25/2019 15:47 Published: 05/03/2017 17:41

Almost every adult is capable of preparing some dish (at least frying eggs or cooking dumplings). Many (and not only women, but also men) take cooking very seriously, regularly delighting their family with homemade delicacies.

However, the difference between such amateur cooking and professional cooking for large quantity discerning consumers are enormous.

A person whose job is to professionally prepare food for others is called a cook. This profession has always been in demand. It remains one of the most scarce in our time. A good cook will always find a job.

A little history:

It is believed that it is not the most ancient and this is true. However, it originated in time immemorial even before the advent of such crafts as pottery and blacksmithing. With the development of fire, people quickly noticed that, for example, meat fried over charcoal is tastier than raw meat, and smoked meat is not only tastier, but can also be stored longer. Moreover, the results of even such primitive cooking were different for all people: for one, the fried meat turned out to be soft and juicy, while for another, it was tough and dry. Quite quickly, the most skilled cooks emerged and were entrusted with preparing food for the entire tribe or clan.

The first documented mention of the cooking profession dates back to approximately 2000 BC. It's about about people who were hired to cook food for the soldiers of the Cretan army. Since then, throughout the history of mankind, in any society, regardless of its social system and economic formation, cooking for large groups (army, navy, etc.), as well as for rich and influential citizens (monarchs, aristocracy etc.) trusted professionals. And with the advent and development of such an industry as catering, the demand for qualified chefs has only intensified.

Features of the chef's craft:

This profession, like any other, has its advantages and disadvantages. Among its advantages are its demand (a good chef can easily find a job, and a well-paid one), the presence of a creative component and the opportunity for professional growth.

As for the disadvantages, the work of a cook involves serious physical activity(it’s already hard to just be constantly next to a hot stove all day, but you also have to work). It requires continuous concentration, excellent memory (especially when you have to control the simultaneous preparation of a large number of different dishes) and requires a serious level of responsibility.

Responsibilities:

The list of specific responsibilities of the cook is determined by his place of work and position. In general, its work will include the following stages:

• obtaining initial food products and semi-finished products;
• provision (preparation and control of the condition of the required equipment, semi-finished products, etc.);
• direct preparation of dishes (either personal or general management and control of the process) according to the recipe using approved technology.

The chef's responsibilities also typically include:

• monitoring the condition of kitchen equipment and compliance with the rules of its operation;
• accounting for products and organizing their storage in accordance with current sanitary and hygienic rules and regulations.

The cook is usually personally responsible for the quality of the dishes prepared by him (under his leadership).

Important qualities:

To succeed in the profession, a chef must have:

• excellent memory (including olfactory and gustatory);
• good color perception and high taste sensitivity;
• precise eye;
• the ability to promptly recognize deviations in the course of technological process by subtle visual and/or odor signs;
• impeccable taste;
• well-developed sense of time;
• the ability to simultaneously perceive several different objects.
• dynamic thinking.
• good physical condition: endurance, coordination of movements, developed fine motor skills etc.
• responsibility, punctuality.

This is far from full list qualities that anyone who wants to reach the heights of the chef's craft must possess (or develop in themselves).

What should any chef know and be able to do?

Every cook needs:

• the ability to accurately determine at first glance the quality and level of freshness of initial food products (meat, poultry, fish, fruits, etc.)
• know the measures taken in cooking, be able to determine by eye with high accuracy the amount of liquid and bulk ingredients.
• know the technology of preparing a variety of dishes, be able to optimally organize the process of their preparation.
• understand modern kitchen equipment.

Professional growth:

My professional activity a chef usually starts during his studies, since most specialized colleges and schools provide their students with internships throughout the entire period of study.

After graduation, a novice chef can find a job in one of the catering establishments, departmental canteen, etc. It will be useful to create a portfolio with photographs of personally prepared dishes; many employers have a very positive attitude towards this approach in the job search.

In the future it is possible career growth from an assistant cook in a regular canteen to the position of a chef in an elite restaurant (or personal chef some oligarch-billionaire). Often, professional chefs, having gained sufficient experience working for hire, open their own business.

Where do you train to become a chef?

In every big city There is always a college (and often more than one) where you can get a profession as a cook. They accept persons with both complete (11 grades) and incomplete (9 grades) secondary education. Very often, such colleges are organized at large catering enterprises and food industry, which guarantees quick employment for their graduates.

The chef's job description defines the labor relationship between the employee and the employer. The document contains clauses related to working conditions, rights and responsibilities of the parties. List functional responsibilities may vary depending on the specialization of the profession. These include: a cook in a school canteen, restaurant, cafe, canteen, kindergarten, assistant cook, chef.

Sample of a typical job description for a cook

I. General provisions

1. The cook belongs to the category of workers.

2. Appointment or dismissal from office is carried out by order general director company on behalf of the chef or manager.

3. The chef or manager is the immediate superior to whom the cook reports.

4. The functional duties of the cook during his absence are performed by another official, as indicated in the order of the institution.

5. The position of a cook can be obtained by a person who has an education of at least secondary vocational education, a rank of at least third and work experience in the specialty of at least one year.

6. The cook must know:

• regulatory, guidance documents, orders, instructions, other documents and materials related to catering;
• standards and regulations relating to sanitation and epidemiology;
• technology, cooking recipes, product quality requirements;
• rules for packaging, terms and conditions of storage of dishes;
• culinary purpose, types, properties of products;
• signs and methods for determining product quality indicators through analysis and perception of the senses;
• rules, methods and procedures for performing operations to prepare products for heat treatment;
• purpose, rules for handling tools, technological, weighing equipment, production equipment, instruments, utensils and rules for caring for them.

1.7. The cook is guided in his activities by:

• regulatory legal acts of the Russian Federation;
• Internal labor regulations, the organization’s Charter, and others regulations companies;
• orders and instructions from management;
• this job description.

II. Responsibilities of the cook

The cook performs the following list of job responsibilities:

1. Prepares dishes.

2. Carry out washing, blanching, mixing products and components, frying, baking, steaming, making sauces, soups, broths, cold appetizers, salads.

3. Carry out work on decorating dishes.

4. Participates in menu development and planning.

5. Studies the requirements and wishes of customers regarding service and quality of prepared dishes and products.

6. Instructs the establishment’s staff: head waiter and waiters.

7. Supervises cleaning, sanitization, disinfection of office and production premises.

8. Monitors the execution of washing and maintenance tasks in accordance with current sanitary standards special clothing workers.

9. Considers claims and complaints from visitors to the establishment regarding the quality of service and dishes.

10. Maintains statistical records of claims and complaints.

11. Prepares proposals for improving work.

III. Rights

The cook has the right:

1. Receive information about draft decisions of the enterprise management related to its work.

2. Present to management proposals for improving one’s own work and the company’s activities.

3. Make reasonable demands to replace the supplier of products and consumables if there are claims regarding their quality and suitability.

4. Inform the immediate supervisor about identified deficiencies and make proposals for the implementation of measures to eliminate them.

5. Inform the management of the institution about the need to carry out unscheduled measures for sanitary treatment of production premises, replacement of equipment, tools, equipment when identifying non-compliance with hygiene and industrial sanitation standards and in emergency cases.

IV. Responsibility

The cook is responsible for:

1. Violation of the provisions of orders, instructions, regulations on maintaining trade secrets, confidential information.

2. Untimely, improper performance of one’s own official duties.

3. Non-compliance with provisions internal regulations, labor discipline, sanitation standards, safety regulations and fire safety measures.

V. Working conditions

1. The working conditions of the cook are determined by the provisions of the Internal Labor Regulations, Labor Code RF, orders, instructions from the management of the institution.

Job responsibilities cooks depend on the size and profile of the company: it’s one thing to heat up sausages in dough and sell them yourself, and quite another to work in the kitchen of a high-class restaurant. Therefore, a sample job description for a cook often contains a clarification - for example, “hotel cook” or “2nd category cook.” We tried to make it fairly universal job description cook, which you can adapt to your company.

Chef job description

I APPROVED
General manager
Last name I.O. ________________
"________"_____________ ____ G.

1. General provisions

1.1. The cook belongs to the specialist category.
1.2. The cook is appointed to the position and dismissed from it by order of the general director on the recommendation of the chef/manager.
1.3. The Cook reports directly to the Chef/Manager.
1.4. During the absence of the cook, his rights and responsibilities are transferred to another official, as announced in the organization order.
1.5. A person who meets the following requirements is appointed to the position of cook: average vocational education, category not lower than third, work experience in the specialty of at least one year.
1.6. The cook must know:
- legislation, regulations, orders, orders, other governing and regulatory documents and materials related to catering;
- sanitary and epidemiological rules and regulations;
- recipe, cooking technology, quality requirements, packaging rules, terms and conditions of storage of dishes;
- types, properties and culinary purposes of 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, dishes and rules for caring for them.
1.7. The cook is guided in his activities by:
- legislative acts RF;
- The company’s charter, internal labor regulations, and other regulations of the company;
- orders and instructions from management;
- this job description.

2. Job responsibilities of the cook

The cook performs the following job duties:
2.1. The cook directly prepares dishes, including: washing and blanching food, mixing food, frying, baking, steaming, preparing sauces, soups, broths, cold appetizers for the buffet and salads.
2.2. Decorates dishes.
2.3. Plans the menu.
2.4. Studying customer requirements for service and quality of dishes and products.
2.5. Instructs the head waiter and waiters.
2.6. Supervises cleaning, disinfection, sanitary treatment of office and production premises; for washing and maintaining special clothing of employees in accordance with current sanitary standards.
2.7. Examines complaints and complaints from guests (visitors, clients) regarding the quality of food and service, keeps statistical records of complaints and claims, and prepares proposals for improving work.

3. Cook's rights

The cook has the right:
3.1. Get acquainted with draft decisions of the organization’s management relating to its activities.
3.2. Submit proposals to management to improve your work and the company's work.
3.3. Demand a replacement supplier of products and consumables if there are justified complaints about their quality and suitability.
3.4. Inform your immediate supervisor about all shortcomings identified in the course of your activities and make proposals for their elimination.
3.5. Require the company management to carry out unscheduled measures for sanitary treatment of production premises, complete or partial replacement of equipment/equipment in cases of non-compliance with hygiene and industrial sanitation standards, as well as in emergency cases.

4. Responsibility of the cook

The cook is responsible for:
4.1. For failure to perform and/or untimely, negligent performance of one’s official duties.
4.2. For non-compliance current instructions, orders and instructions for maintaining trade secrets and confidential information.
4.3. For violation of internal labor regulations, labor discipline, safety and fire safety rules.