We continue to talk about special categories of workers, when applying for a job, it is necessary to follow not only general, but also special rules. Today we will talk about chefs who can work both in a small summer cafe and in a trendy club. By hiring a cook who does not meet the established requirements, the head of the organization risks losing not only money, but also the business ...

The special requirements that current legislature to employees of organizations Catering, can be explained by the intention to ensure the safety of those who eat a variety of culinary delights. Therefore, in addition to the general rules labor law and labor protection when hiring a culinary specialist, the employer is obliged to check:

• the qualification of the employee as a cook (pastry chef and other public catering worker)* must have a state document on special education (qualification requirements are presented in the table on page 26);
• the state of health of an employee to determine his suitability for work, the absence of chronic diseases that can subsequently lead to occupational diseases, the absence of diseases that can lead to the spread of various infections.

Cook Qualification Requirements

Position	Qualifications		Job Responsibilities**
	Education	Special work experience
2nd category	Primary or secondary vocational*	-	Ancillary work
3rd category		-	Simple cooking
4th category		-	Culinary processing of medium complexity
5th category		-	Complex cooking. Preparation of menus, applications for products, accounting and reporting.
6th category	The average professional education**	-	Particularly complex culinary processing. Drawing up a banquet menu, a menu for servicing individual contingents of those who eat, ways to eliminate defects in finished products
Production manager (chef)			Management of the production and economic activities of the unit
6-8 category	Secondary vocational education	3 years	Supervising the work of cooks carrying out culinary processing of medium complexity
9-10 category	Higher professional education	5 years	Supervising the work of chefs performing complex culinary processing
11-12 category			Supervising the work of chefs who carry out particularly complex culinary processing
* OST 28-1-95 “Industry standard. Catering. Requirements to production staff”(approved by the Committee of the Russian Federation for Trade on March 1, 1995), the List of professions of primary vocational education, which are not allowed to receive in the form of an external student (approved by Decree of the Government of the Russian Federation of October 26, 2000 No. 823). ** Tariff and qualification characteristics for industry-wide positions of employees (approved by the Decree of the Ministry of Labor of Russia of November 10, 1992 No. 30), the Unified Tariff and Qualification Reference Book of Works and Professions of Workers, Issue 51 (approved by the Decree of the Ministry of Labor of Russia of March 5, 2004 No. 30 ).

If everything is in order with the qualifications and health of the cook, he must be trained in safe working methods and techniques.

Culinary qualification

Questions from our readers suggest that in many organizations labor relations with workers who are required to have special qualifications are not given sufficient attention. This is especially true for job titles; here there is simply no limit to fantasy, and often this is justified. Just not with a cook. Remember the cook standing at the stove has the right to additional leave for working in hazardous conditions. You can legally grant him this leave only if the name of his position corresponds to the qualification directory (Article 57 of the Labor Code of the Russian Federation). The names of the positions of culinary specialists and the duration of the additional leave they are entitled to are presented in the table on page 28.

Name of culinary positions and duration of additional leave*

Employee position	Industry, place of work, responsibilities		Item on the list	Vacation, worker. days
caboose	B. Sea transport	Passenger ships, icebreakers, self-propelled transport and long-distance tugboats
	.
	Fish industry fleet	Vessels technical, service and auxiliary and other types of fleet
	.	Long-distance ships
Confectioner		Directly employed at pastry ovens and electric ovens
Baker	B. Sea transport	Passenger ships, icebreakers and long-range transport self-propelled and tugboats
		Vessels of small navigation, service and auxiliary, technical and other types
	Fish industry fleet
		Long-distance ships
Cook	D. River transport	Tankers carrying oil products
	Fish industry fleet	Vessels technical, service and auxiliary and other types of fleet
	Fish industry fleet	Long-distance ships
	XLIII. General Professions all sectors of the national economy	Working at the stove
	Catering establishments	Working at the stove
	When working on a ship
Chef of all kinds	B. Sea transport	Passenger ships, icebreakers and long-distance transport self-propelled and tugboats
Chef of all kinds		Vessels of small navigation, service and auxiliary, technical and other types of fleet
workers	Catering establishments	Directly employed at pastry ovens and electric ovens
* List of industries, workshops, professions and positions with harmful conditions labor, work in which gives the right to additional leave and a shorter working day (approved by the Decree of the USSR State Committee for Labor and the Presidium of the All-Union Central Council of Trade Unions of October 25, 1974 No. 298 / P-22).

What about our health?

To determine whether an employee can work for you without harm to himself and others, a mandatory preliminary medical examination will help. The procedure for conducting medical examinations, their frequency and special requirements for the composition of the commissions are regulated by both federal legislation and the laws of the constituent entities of the Federation.

At the federal level, mandatory medical examinations of culinary specialists are regulated by the following special regulations:

• Order of the Ministry of Health of the USSR dated September 29, 1989 No. 555 “On improving the system of medical examinations of workers and individual drivers Vehicle»;
• Order of the Ministry of Health and Social Development of Russia dated August 16, 2004 No. 83 "On approval of the lists of harmful and (or) dangerous production factors and work, during the performance of which preliminary and periodic medical examinations (examinations) are carried out, and the procedure for conducting these examinations (examinations)".

The procedures and frequency of mandatory medical examinations in Moscow are presented in the table on page 30. Samples required documents for the organization of a medical examination, we cited in the last issue of the magazine.

Procedures and frequency of mandatory medical examinations in Moscow*

Professions, industries, enterprises obliged to conduct medical examinations and hygienic certification	Procedures and frequency of passage
	preliminary	Periodic
Employees of catering establishments, buffets, kiosks, catering departments of all institutions and organizations
Employees of cream and confectionery shops, industries, children's dairy kitchens	Examination by a therapist and dermatovenerologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs. Examination for the intestinal group of infections, examination by a dentist, an otolaryngologist and a smear from the nasopharynx for staphylococcus aureus	Examination by a dermatovenereologist, blood test for syphilis and bacterioscopic examination for gonorrhea and trichomoniasis 2 times a year, examination by a general practitioner and fluorographic examination of the chest once a year
Employees of food industry enterprises, bases and warehouses for storage and sale food products	Examination by a therapist and dermatovenereologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs. Examination for intestinal group of infections	Examination by a dermatovenereologist, blood test for syphilis and bacterioscopic examination for gonorrhea and trichomoniasis 2 times a year, examination by a general practitioner and fluorographic examination of the chest once a year
Employees of educational institutions (secondary schools, orphanages, vocational schools, technical schools, boarding schools, lyceums, colleges)	Examination by a therapist and dermatovenereologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs, examination by a dentist, otolaryngologist and examination of a smear from the nasopharynx for staphylococcus aureus	Examination by a dermatovenereologist, blood test for syphilis and bacterioscopic examination for gonorrhea and trichomoniasis once a year, examination by a general practitioner and chest x-ray once a year
Employees of seasonal children's and teenage health institutions (before starting work)	Examination by a therapist and dermatovenereologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs	.
Children's workers preschool institutions(nurseries, kindergartens, orphanages, boarding schools, year-round health resorts for children)	Examination by a therapist and dermatovenereologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs. Examination for intestinal group of infections	Examination by a dermatovenereologist, blood test for syphilis and bacterioscopic examination for gonorrhea and trichomoniasis 4 times a year, examination by a general practitioner and fluorographic examination of the chest once a year
Employees of medical and preventive institutions serving adults and children, as well as sanatoriums, rest homes, boarding houses, boarding schools and homes for the disabled and the elderly, directly involved in the nutrition of patients	Examination by a therapist and dermatovenereologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs. Examination for intestinal group of infections	Examination by a dermatovenereologist, blood test for syphilis and bacterioscopic examination for gonorrhea and trichomoniasis 2 times a year, examination by a general practitioner and fluorographic examination of the chest once a year
* Decree of the Government of Moscow dated December 28, 1999 No. 1228 “On mandatory preventive medical examinations and hygienic certification.

Medical books

Data on mandatory preliminary and periodic medical examinations of culinary specialists must be entered in personal medical books **.

Personal medical books are issued by the employer in the center of hygiene and epidemiology in the following order:

• sends to the Department of Rospotrebnadzor of the constituent entity of the Russian Federation an application for professional hygienic training and certification;
• enters into an agreement;
• registers and receives personal medical books;
• conducts preliminary (when applying for a job) and periodic medical examinations in territorial medical institutions (under contracts) with the results recorded in medical books;
• sends employees for professional hygienic training (training) and certification to the territorial bodies of Rospotrebnadzor (the results of certification are entered into a personal medical book and holograms are put).

A completed personal medical book is issued to the employee, but must be deposited with the employer. In exceptional cases (if the employee performs his labor function at remote points), it is allowed to transfer a personal medical book to the employee's hands. Upon dismissal and transfer to another employer, the personal medical book remains with the employee.

Quite often can be found in the section mandatory requirements job advertisements “Having a medical book” is mandatory. Be careful, in the event of a hand-made book, a missed period of periodic examination or the absence of at least one of the necessary analyzes, it is the employing organization that will suffer in the first place. The medical book is invalid if at least one examination in it is not done with the frequency determined by normative document. Representatives of control and supervisory authorities can not only suspend employees from work and issue a fine, but also suspend your activities.

We advise you to make copies of the medical books of employees and keep them in personal files or in a separate folder. In case of loss of the book, the employee should be immediately suspended from work (Article 76 of the Labor Code of the Russian Federation), and then sent to the territorial body of Rospotrebnadzor to restore the book.

We quote the law Individual entrepreneurs and legal entities, in accordance with their activities, are obliged to: comply with the requirements of sanitary legislation, as well as resolutions, instructions and sanitary and epidemiological conclusions exercising state sanitary and epidemiological supervision officials; develop and carry out sanitary and anti-epidemic (preventive) measures; ensure the safety for human health of the work performed and the services provided, as well as products for industrial and technical purposes, food products and goods for personal and household needs during their production, transportation, storage, sale to the population; realize production control, including through laboratory research and testing, for compliance with sanitary rules and the implementation of sanitary and anti-epidemic (preventive) measures in the performance of work and the provision of services, as well as in the production, transportation, storage and sale of products; have officially issued sanitary rules, methods and techniques for monitoring environmental factors; carry out hygienic training of employees

And what will we do for it?

To fulfill everything necessary requirements for the safe work of a cook, the employer has to invest heavily, and, of course, there is a great temptation to save. However, the security savings come at a much higher cost.

Violation of the requirements is subject to administrative, criminal and civil liability.

Administrative responsibility:

• violation of labor protection rules is punishable by a fine for officials up to 5,000 rubles; for legal entities up to 50,000 rubles (Article 5.27 of the Code of Administrative Offenses of the Russian Federation);
• violation of existing sanitary rules and hygienic standards are punishable by a fine for individuals of 500-1000 rubles; for legal entities 10,000-20,000 rubles (Article 6.3 of the Code of Administrative Offenses of the Russian Federation);
• Violation of sanitary and epidemiological requirements for the organization of catering for the population in specially equipped places during the preparation of food and drinks, their storage and sale is punishable by a fine for citizens of 1000-1500 rubles, for individual entrepreneurs 2000-3000 rubles, for legal entities 20000-30000 rubles (Art. .6.6 of the Code of Administrative Offenses of the Russian Federation);
• the provision of services to the public that do not meet the requirements of the standards is punishable by a fine for citizens of 1000-1500 rubles, for officials 2000-3000 rubles, for legal entities 20000-30000 rubles (Article 14.4 of the Code of Administrative Offenses of the Russian Federation).

Criminal Liability:

• violation of safety regulations or other labor protection rules, if this negligently caused serious harm to human health, is punishable by a fine in the amount of up to 200,000 rubles, correctional labor for up to two years, or imprisonment for up to one year (part 1 of Art. 143 of the Criminal Code of the Russian Federation);
• violation of sanitary and epidemiological rules, which negligently caused a mass illness or poisoning of people, is punishable by a fine of up to 80,000 rubles, correctional labor for up to one year, or restraint of liberty for up to three years (part 1 of article 236 of the Criminal Code of the Russian Federation);
• the provision of services that do not meet the requirements for the safety of life or health of consumers is punishable by a fine of up to 300,000 rubles, restriction or imprisonment for up to two years (part 1 of article 238 of the Criminal Code of the Russian Federation).

Civil responsibility:

• the harm caused is subject to compensation in full by the person who caused the harm (Article 1064 of the Civil Code of the Russian Federation);
• the employer compensates for the harm caused by his employee (Article 1068 of the Civil Code of the Russian Federation).

All these costs significantly exceed the costs of qualified employee training and medical supervision.

* For more details on the labor market of these workers, see No. 6, 2007.

** Articles 23, 30 federal law dated January 2, 2000 No. 29-FZ "On the quality and safety of food products", art. 34 of the Federal Law of March 30, 1999 No. 52-FZ "On the sanitary and epidemiological well-being of the population."

What should a chef know? First of all, cook well. What should a family chef be able to do? It's good to cook what the family likes. Chefs "Personal61" can cater to any, even the most demanding requirements. Our chefs can be trusted with children's nutrition, dietary nutrition for sick people, sports or vegetarian diets. If the peculiarities of your religion require you to adhere to certain dietary habits - just indicate this in the questionnaire, and we will select for you a cook who knows how to cook dishes familiar to your family.

Responsibilities of a cook/cook:

• preparation by the cook of the menu, layout and list of necessary products;
• purchase of products by the cook;
• cooking according to your taste;
• preparation of dishes by the chef;
• table setting;
• professional preparation by the chef of the diet for all family members.

Requirements for a chef:

• special education;
• experience in the field of catering and family;
• knowledge of different cuisines;
• knowledge of "separate nutrition" systems, dietary nutrition;
• the ability to make a menu, table setting skills, holding banquets;
• knowledge of modern household appliances and kitchen equipment;
• sociability.

Chefs of the "Personal61" center have experience in catering establishments, they cook with high quality, professionally and in accordance with your needs. Properly selected

Must have higher or secondary vocational education and experience practical work, to know the basics of the labor legislation of the Russian Federation, the main provisions of the Law of the Russian Federation "On the Protection of Consumer Rights" Rules for the production and sale of products (services) of public catering, industry guidelines relating to his professional activities.

Know the basics of the organization of production in general. be able to organize production activities subordinates, to carry out rational organization technological process, selection and placement of personnel. Be able to use collections of recipes for dishes, know the procedure for compiling menus, accounting and reporting, costing dishes and prices for them, the methodology and determination of waste rates and losses of raw materials, the methodology for developing recipes for new and special dishes, have the skills to develop enterprise standards, specifications and compilation of technological maps. Know the basic provisions for the certification of public catering services, GOSTs, OSTs, TUs, etc. Know the sequence of the technological process, modes and methods of processing raw materials and semi-finished products. Know the basic criteria for the safety of culinary products and avoid the use of raw materials and food products containing substances of chemical and biological origin that are potentially hazardous to health. Know foreign languages ​​and professional terminology to the extent required. Know modern views mechanical, thermal and refrigeration equipment, the principles of its operation, specifications and operating conditions, as well as types of containers, inventory, utensils, weighing instruments. To know and be able to apply in practice the methods of quality control of products and services. Carry out constant monitoring of compliance with technological regimes and recipes of dishes, compliance with sanitary requirements and personal hygiene rules by staff. Be able to work with people, create favorable conditions for the manifestation of initiative and activity among subordinates, cultivate business qualities. To master and use new methods in work, to be able to restructure work in accordance with new requirements. Recognize the need to be fully responsible for the consequences of their actions and decisions made in the performance of official functions.

When delivering goods and raw materials, the chef checks the quality in an organoleptic way, checks the quantity and names of the brought raw materials.

The following requirements are imposed on chefs in the Sever cafe:

The cook must have primary or secondary vocational education, know the recipes and technology for preparing dishes and culinary products, including the compatibility and interchangeability of products, changes occurring in the process of culinary processing of raw materials. Know the commodity characteristics of raw materials, including new and non-traditional types, methods and sequence of technological operations during its culinary processing. Comply with sanitary and hygienic requirements in the production of culinary products and prevent the use of raw materials and food products containing potentially hazardous substances of chemical and biological origin. Be able to use collections of recipes, company standards, technological maps in the preparation of food and culinary products. Know the features of cooking and serving culinary dishes and dishes of foreign cuisines. Possess skills in preparing and serving dishes with the final cooking operations in the hall in full view of consumers. Recognize responsibility for the work performed.

Approved

Committee

Russian Federation

trade

INDUSTRY STANDARD
CATERING
REQUIREMENTS FOR PRODUCTION STAFF
OST 28-1-95

Foreword

1. Developed by the All-Russian Institute of Nutrition of the Committee of the Russian Federation for Trade.

2. Adopted and put into effect by the Technical Committee N 347 "Services of trade and public catering" (minutes N 2 of March 1, 1995).

3. Introduced for the first time.

1 area of ​​use

This industry standard establishes requirements for the production personnel of catering establishments of various types and classes.

The provisions of this standard apply to the production personnel of catering establishments of various organizational and legal forms.

This standard applies to the certification of catering services.

Safety requirements are set out in clauses 4.7, 4.8, 4.11.

2. Regulatory references

This industry standard makes reference to the following standards:

GOST R 50647-94 "Public catering. Terms and definitions";

GOST R "Public catering. Classification of enterprises";

GOST 12.0.004. OSBT "Organization of training of workers in labor safety. General provisions";

SanPiN 42-123-5777-91 "Sanitary rules for catering establishments, including confectionery shops and enterprises producing soft ice cream".

3. Definitions

The industry standard uses terms and definitions corresponding to the Law of the Russian Federation "On the Protection of Consumer Rights", as well as GOST R 50647 "Public Catering. Terms and Definitions".

4. General requirements for production personnel

4.1. The production personnel include categories of employees of the enterprise engaged in the production of culinary products, flour confectionery and bakery products: production manager, shop foreman, cook, confectioner, baker, pastry chef, semi-finished food manufacturer, meat deboner, kitchen worker.

4.2. When establishing requirements for production personnel, the following categories of assessment are taken into account:

The level of professional training and qualifications, incl. theoretical knowledge and the ability to apply them in practice;

Ability to organize production activities (for production manager, shop manager);

Knowledge of guiding industry documents related to professional activities;

Knowledge and compliance professional ethics behavior.

4.3. The production personnel of enterprises of all types and classes must either have a special education or undergo professional training in production in order to acquire knowledge, skills and qualifications to perform specific functions. Training, qualification and specialization of production personnel must correspond to the type and class of the enterprise.

4.4. Employment of production personnel should be carried out on a competitive basis based on the results of qualification tests or sociological testing.

4.5. For each specific position of production personnel, a job description should be developed that establishes the functions, duties, rights and responsibilities of the employee, the volume, procedure and requirements for the quality of work performed, for professional education, technical knowledge and work experience.

4.6. The job descriptions of production personnel are developed and approved by the administration of the enterprise, based on the requirements of this standard, qualification characteristics(positions) (1) and taking into account the peculiarities of the work of each enterprise.

4.7. The production personnel of the enterprise must systematically improve their knowledge, qualifications and professional excellence based on theoretical training and practical activities.

4.8. Production personnel must ensure the production of culinary products and flour confectionery, safe for the health and life of consumers, in accordance with the requirements of regulatory and technological documentation. All personnel must be instructed in occupational health and safety in the production of products (2).

4.9. The following general requirements are imposed on the production personnel of enterprises of all types and classes:

Knowledge of the basics of technology and organization of the production of public catering products, the basics of rational nutrition for organized contingents of those who eat, incl. therapeutic and prophylactic and dietary nutrition, rules and techniques of customer service (in accordance with the position held, taking into account the specifics of the enterprise);

Compliance job descriptions, tariff and qualification characteristics and internal labor regulations of the enterprise;

Compliance with the requirements of sanitation, personal hygiene and hygiene in the workplace;

Knowledge of and compliance with fire and electrical safety measures;

Compliance with the culture and ethics of communication with colleagues and consumers;

Knowledge of the rational organization of work in the workplace and the ability to clearly plan work.

4.10. The production personnel of the enterprise must be dressed in sanitary clothing and footwear of the established sample, which are in good condition without visible contamination, damage and noticeable signs of repair and made from materials permitted by the State Committee for Sanitary and Epidemiological Supervision.

It is strictly forbidden for production personnel to appear in sanitary clothing in the premises for consumers, if this is not related to the performance of their direct duties.

4.11. All employees are subject to periodic medical examinations (3). Before starting work, the personnel of the enterprise must undergo a medical examination and attend a course on sanitary and hygienic training in accordance with the requirements of SanPiN 42-123-5777. Each employee must have a personal medical book, which contains the results of medical examinations, information about the transferred infectious diseases, about the periodic delivery of the sanitary minimum. Persons who are sources of infectious diseases are not allowed to work in the workplace.

4.12. In restaurants and bars of luxury class and above, production personnel familiar with the specifics of the cuisine of other countries should work.

5. Requirements for specific positions

and professions of production personnel

5.1. Requirements for a production manager

(head of department)

5.1.1. The production manager (shop manager) must have a higher or secondary vocational education and practical work experience.

5.1.2. Know the basics of labor legislation, the main provisions of the Law of the Russian Federation "On the Protection of Consumer Rights", the Rules for the Production and Sale of Products (Services) of Public Catering (5), industry guidelines relating to his professional activities.

5.1.3. Know the basics of organizing production workshops and production in general.

5.1.4. To be able to clearly organize the production activities of subordinates, to carry out a rational organization of the technological process, the selection and placement of personnel.

5.1.5. To know the technology of production of public catering products, the requirements for the quality of dishes, culinary, flour confectionery and bakery products, sanitary rules for public catering establishments.

5.1.6. To know the basics of the organization and technology of therapeutic and preventive, dietary nutrition (for those working at enterprises of the corresponding profile).

5.1.7. Know the basics of organization and technology of school meals and the features of the production of products for schoolchildren (for those working at school catering enterprises).

5.1.8. Be able to use collections of recipes for dishes, know the procedure for compiling menus, accounting and reporting, costing dishes and prices for them, the methodology and determination of waste rates and losses of raw materials (products), the methodology for developing recipes for new and specialty dishes (products) at enterprises, have the skills on the development of enterprise standards, technical conditions and the preparation of technological maps.

5.1.9. Know the main provisions of the documents for the certification of public catering services (fundamental GOSTs and other organizational and methodological materials).

5.1.10. Know the requirements of regulatory and technological documents for basic raw materials, food products and public catering products (GOSTs, OSTs, TUs, etc.).

5.1.11. Know the sequence of the technological process, modes and methods of processing raw materials and semi-finished products in order to avoid the formation of carcinogenic or other potentially harmful chemical substances in the production of culinary products.

5.1.12. Know the basic criteria for the safety of culinary products and prevent the use of raw materials and food products containing potentially hazardous substances of chemical and biological origin in quantities exceeding the permissible levels, in accordance with Biomedical requirements and sanitary quality standards (4).

5.1.13. Know foreign language and professional terminology in the required volume (for those working in restaurants and bars of luxury class and above).

5.1.14. Know the peculiarities of preparation, presentation and serving of national, branded and custom-made dishes, dishes of foreign cuisines (for those working in restaurants and bars of luxury class and above).

5.1.15. Know the modern types of mechanical, thermal and refrigeration equipment, the principles of its operation, technical characteristics and operating conditions, as well as types of containers, inventory, utensils, weighing instruments.

5.1.16. To know and be able to apply in practice the methods of quality control of products and services.

5.1.17. Carry out constant monitoring of technological regimes and recipes of dishes, compliance with sanitary requirements and personal hygiene rules by production personnel.

5.1.18. Be able to work with people, create favorable conditions for the manifestation of creative initiative and activity of employees, cultivate business qualities in subordinates.

5.1.19. Master and use new methods in work, make informed decisions quickly and independently, be able to restructure work in accordance with new requirements.

5.1.20. Recognize the need to be fully responsible for the consequences of their actions and decisions made in the performance of official functions.

5.2. Cook requirements

5.2.1. The cook must have primary or secondary vocational education.

5.2.2. Know the recipes and technology for the production of semi-finished products, dishes and culinary products, including compatibility, interchangeability of products, changes that occur during the culinary processing of raw materials.

5.2.3. Know the commodity characteristics of raw materials, incl. new and non-traditional types, techniques and sequence of technological operations in its culinary processing.

5.2.4. Comply with sanitary and hygienic requirements in the production of culinary products, conditions, terms of storage, transportation and sale of products.

5.2.5. Know organoleptic methods for assessing the quality of culinary products, signs of poor quality of dishes and culinary products, ways to eliminate defects in finished culinary products.

5.2.6. To know the main criteria for the safety of culinary products and not to allow the use of raw materials and food products containing substances of chemical and biological origin potentially hazardous to health in quantities exceeding the permissible levels, in accordance with Biomedical requirements and sanitary quality standards.

5.2.7. To know the basics of therapeutic and prophylactic and dietary nutrition, the characteristics of diets, the peculiarities of culinary processing of products in the preparation of dietary dishes (for those working at enterprises of the corresponding profile).

5.2.8. To know the basics of school meals, the features of cooking in school canteens (for those working at school catering enterprises).

5.2.9. Be able to use collections of recipes, enterprise standards, technological maps in the manufacture of dishes and culinary products.

5.2.10. Know the features of the preparation and serving of national dishes and dishes of foreign cuisines (for those working in restaurants and bars of luxury class and above).

5.2.11. Possess skills in preparing and serving dishes with final cooking operations in the hall in full view of consumers (for those working in restaurants and bars of luxury class and above).

5.2.12. Know the rules for planning, decorating and serving dishes when serving banquets, ceremonial and ritual events, as well as individual contingents of consumers (for those working in restaurants and luxury bars and above).

5.2.13. Recognize responsibility for the work performed.

5.3. Requirements for a confectioner

5.3.1. The confectioner must have a primary or secondary vocational education.

5.3.2. Know the recipes and technology for the production of flour confectionery and bakery products from various kinds text, finishing semi-finished products.

5.3.3. Know the commodity characteristics of raw materials, types of flavoring and aromatic substances, rippers and dyes used for the manufacture of flour confectionery products.

5.3.4. Observe the sanitary and hygienic conditions for the production of flour confectionery products, their shelf life, transportation and sale.

5.3.5. Know organoleptic methods for assessing the quality of confectionery and bakery products, signs of their poor quality and ways to eliminate defects.

5.3.6. Comply with the concentrations of food additives and dyes used in the manufacture of flour confectionery products, regulated by Biomedical requirements and sanitary quality standards (4).

5.3.7. Know the methods and techniques of highly artistic finishing of complex types of flour confectionery products, the technology of making original, figured, custom-made cakes.

5.3.8. Know and be able to put into practice methods for calculating flour and other dough components.

5.3.9. Be able to use collections of recipes, enterprise standards and technological maps in the manufacture of flour confectionery and bakery products.

5.3.10. To know the principles of operation and the rules for the operation of technological equipment used in the manufacture of flour confectionery and bakery products.

5.3.11. Recognize responsibility for the work performed.

5.4. Requirements for a baker

5.4.1. The baker must have an initial vocational education.

5.4.2. Know the range of manufactured products, technological processes, modes and duration of baking flour culinary products.

5.4.3. Know the rules for molding products from various types of dough. Know the commodity characteristics of flour and other prescription components.

5.4.4. Be able to determine the readiness of dough pieces during baking and evaluate the quality of baked products.

5.4.5. Know exit rates finished products, factors influencing upek, cooling modes of baked products.

5.4.6. Know how to prepare utensils and baking equipment and how to care for them.

5.4.7. Know the device, principles of operation and operating rules of the serviced equipment.

5.4.8. Recognize responsibility for the work performed.

5.5. Requirements for the culinary specialist of flour products

5.5.1. The culinary specialist of flour products must have primary or secondary vocational education.

5.5.2. Know the recipes and technology for the production of flour culinary products, dough, minced meat, fillings, dough making, baking and frying modes, methods for determining the readiness of the dough for cutting and baking.

5.5.3. Know the requirements for the processing and quality of raw materials and finished flour culinary products in accordance with Biomedical Requirements (4), organoleptic methods for assessing the quality of flour culinary products.

5.5.4. To be able to use collections of recipes, enterprise standards and technological maps in the manufacture of flour culinary products.

5.5.5. Know the conditions, terms of storage, transportation and sale of flour culinary products.

5.5.6. Know the principles of operation and rules for the operation of mechanical, thermal and refrigeration equipment used in the manufacture of flour culinary products.

5.5.7. Recognize responsibility for the work performed.

5.6. Requirements for the manufacturer of food semi-finished products

5.6.1. The manufacturer of semi-finished food products must have primary or secondary vocational education.

5.6.2. Know the technological process for the production of semi-finished products from meat, poultry, fish, vegetables, cereals, flour, etc., according to the profile of the enterprise.

5.6.3. Know the range of semi-finished products produced from meat, poultry, fish, vegetables, cereals, flour, etc., methods of organoleptic quality assessment and requirements for the quality of semi-finished products.

5.6.4. Know the main criteria for the safety of culinary semi-finished products and not allow the use of raw materials and food products containing potentially hazardous substances of chemical and bacteriological origin in quantities exceeding the permissible levels (in accordance with Biomedical requirements and sanitary quality standards) (4).

5.6.5. Know the cutting of meat carcasses and poultry, the culinary purpose of individual parts of the carcasses and the yield rates of semi-finished products.

5.6.6. Know the methods of cutting fish with bone and cartilage skeletons of all families, the yield rates of semi-finished products.

5.6.7. To know the maintenance of the technological process of manufacturing and the rate of output of semi-finished products from flour and cereals.

5.6.8. Know the rules for the mechanical processing of potatoes, vegetables and herbs by machine and manually, the norms of acceptable waste when cleaning and cleaning potatoes and root crops.

5.6.9. To know the rules of work on production mechanized lines for the processing of raw materials, to know the safe methods of working on machines used in the manufacture of semi-finished products.

5.6.10. Know the rules of packaging and transportation, conditions and terms of storage and sale of semi-finished products.

5.6.11. Recognize responsibility for the work performed.

5.7. Meat cutter requirements

5.7.1. The meat deboner must have an initial professional education. Know the cutting of carcasses, the culinary purpose of individual parts of carcasses, the techniques and rules for deboning parts of carcasses of large and small cattle, the articulation of the bones of the skeleton, the location of muscle, fat and connective tissue in meat.

5.7.2. To know the norms of yield of meat and bones when deboning meat. To know the basics of the veterinary and sanitary assessment of meat and the sanitary and hygienic conditions of its deboning.

5.7.3. Know the principles of operation and rules for the operation of mechanical saws, circular knives; rules for sharpening and straightening knives, rules for using protective equipment when working with tools of increased danger.

5.7.4. Be familiar with safe meat handling practices.

5.8. Requirements for a kitchen worker

5.8.1. A kitchen worker must undergo on-the-job training.

5.8.2. Know the name of kitchen utensils, inventory, tools, their purpose; rules and methods for closing and opening containers, rules for moving products and finished products in production.

5.8.3. Know the rules for turning on and off technological equipment.

5.8.4. Know the types and concentrations of detergents and disinfectants used.

5.8.5. To possess safe methods of work on carrying, loading, unloading, transportation of goods.

6. Assignment to production

qualified staff

For employees of enterprises of state forms of ownership for each profession and specialty, a certain number of tariff categories is established, characterizing the level of qualification of the employee and the degree of complexity of the work performed.

Qualification ranks production personnel are assigned:

Cooks - II, III, IV, V, VI;

Confectioners - I, II, III, IV, V, VI;

Pastry cooks - IV;

Manufacturers of food semi-finished products - I, II, III, IV, V;

Bakers - II, III;

Deboners - III, IV, V.

The assignment of qualifications is carried out by qualification commissions organized at public catering enterprises and consisting of the head of the enterprise, specialists and representatives of the trade union organization.

A low rank is assigned to employees with the lowest qualifications and performing the most simple job. The higher the level of knowledge and skills of work, the more difficult the work performed, the higher the tariff category.

The qualification category assigned to an employee testifies to his professional level, and attribution to one or another tariff category expresses the degree of difficulty of the work being performed.

The qualification commission must assess the professional and qualification level of the employee, his business qualities, the complexity of the functions performed and the results of labor.

At the same time, the commission takes into account the competence of the employee, his ability to clearly organize and plan his work, consciousness of responsibility for the work performed, independence and initiative, the ability to master new methods and techniques in work, efficiency, the ability to maintain contacts with other people, etc.

At enterprises of private forms of ownership, when selecting personnel, the owner must proceed from the principles of professional knowledge, practical skills, skill, competence and responsibility of employees. Qualification categories for employees of private enterprises may not be assigned.

Annex A

1. N 371/18-27 dated 06/16/88, N 654/29-108 dated 12/26/88.

Qualification characteristics of the professions of workers and positions of specialists and employees of public catering enterprises, approved by the Decree of the USSR State Labor Committee and the All-Union Central Council of Trade Unions, as amended by the Decree of the USSR State Labor Committee and the All-Union Central Council of Trade Unions.

2. No. 43 dated 06/28/93. Rules for labor protection at mass catering enterprises, approved by the Committee of the Russian Federation for Trade.

3. Joint instruction of the Ministry of Health and Medical Industry of Russia and the State Committee for Sanitary and Epidemiological Supervision of Russia on preliminary and periodic medical examinations of decreed contingents.

4. N 5061-89 of 08/01/89. Medico-biological requirements and sanitary standards for the quality of food raw materials and foodstuffs, approved by the USSR Ministry of Health.

5. N 332 dated 13.04.93. Rules for the production and sale of products (services) of public catering. Decree of the Government of the Russian Federation.

The Association assists in the provision of services in the sale of timber: favorable prices on an ongoing basis. Timber products of excellent quality.

The peaceful and noble profession of a cook has always been associated with beautiful and fragrant dishes, as well as a snow-white cap of a smiling fat man. But hiring a cook is fraught with a number of nuances that are associated with compliance with sanitary legislation and requirements for the position of a cook.

Requirements for a candidate

There are a number of requirements for the profession of a cook, which primarily relate to professional skills and experience. After all, a cook every day, at the same time, will do almost the same routine and monotonous work. At the same time, the result of his work - the taste of the prepared dish, every day must justify the expectations of the consumer. In addition, the ability to maintain attentiveness throughout the working day is important, because most often a chef prepares several dishes at the same time, and one wrong movement with a pepper pot can ruin the results of a long and painstaking work. Merely automatically reproducing a recipe will prevent an employer from gaining popularity with customers. But this is precisely the key to its prosperity. Therefore, candidates for the position of a cook in specialized organizations will be subject to requirements related to work experience, qualifications, special knowledge or recommendations. The "regalia" of the cook, although they will not be reflected in the employment contract, will influence the choice of the candidate by the employer.

Additional terms of the contract

The employment contract with the cook must contain some additional, in addition to those provided Labor Code RF, conditions. For example, the rights of a cook.
To obtain the best result, it is advisable to give the chef some freedom of action and decision-making. After all, even weather conditions will affect the choice of dishes by the consumer. And the shelf life of most prepared dishes will expire with the end of the working day in the organization. It is important for a chef to get his bearings in today's preferences of customers, which will significantly save the employer's costs. In higher-class establishments, the chef can be given the opportunity to make regular customers"compliments" (dishes as a gift), which will increase the attractiveness of the institution in the eyes of consumers.

Thus, if the organization does not have a separate document providing for the rights of the cook, then they will have to be registered in the employment contract.

Another very important feature of the work of workers in this profession is constant sanitary control. Indeed, in addition to taste and harmlessness to humans ready meals, the production process itself is also subjected to regular or sudden inspection by controlling organizations. Therefore, in the labor contract with the cook, in the section of the obligations of the latter, it is necessary to include his obligation to maintain sanitary requirements in the processes of acceptance, storage of products, cooking and waste disposal. It is also advisable to provide for the obligation of the cook himself to undergo medical examinations and the obligation to ensure that his subordinates pass medical examinations. Availability of a valid sanitary book not being discussed.

Any violation of these requirements can lead to significant losses for the employer. Supervisory authorities can not only punish the employer with fines, but also suspend the activities of the enterprise for up to 90 days (according to the norms of administrative law), and then we are talking about the continued existence of the business itself.

Description of labor functions

overlay disciplinary action for a cook will directly depend on how detailed his functionality is spelled out in the employment contract. In other words, it will be possible to clearly trace which particular obligations the cook is not fulfilling or is being fulfilled improperly.
The parties may specify the responsibility of the employee (part 2 of article 232 of the Labor Code of the Russian Federation). For example, a case may be envisaged when a cook spoils a dish, and it is impossible to sell it, or spoils the technique by his guilty actions. However, the limits of his liability are limited in this case to the average monthly earnings in accordance with Art. 241 of the Labor Code of the Russian Federation.

Also, one should not forget about safety precautions, the obligation to comply with which should also be indicated in the contract in the obligations section. After all, the cook is constantly near hot and very hot objects, electrical equipment and dangerous substances (for example, vinegar) and uses traumatic tools and devices - knives, graters, meat grinders and many others.

Employer obligations

Among the obligations of the employer should be considered such as:

• availability of additional life and health insurance;
• providing the chef with special clothing;
• ensuring the performance of special equipment, etc.

The listed features should be reflected in the employment contract along with the legally established mandatory conditions:

• place of work;
• official functions;
• date of commencement of the contract and its term (often catering establishments work seasonally);
• the amount of remuneration, additional payments and allowances;
• work schedule, shift start and end times, break times for meals and rest;
• working conditions in the workplace;
• conditions of social insurance, including compulsory and additional.

A cook is such a profession that not only an organization, but also an individual may need his services. Article 303 of the Labor Code of the Russian Federation allows hiring workers and an individual who does not have the status individual entrepreneur. At the same time, an employment contract is concluded in accordance with all the rules for concluding with legal entity. The difference employment contract consists in the fact that it will need to be registered with the administration at the place of registration of the employer - individual. Such registration is subject to notification.

In practice, persons in need of domestic staff rarely enter into written employment contracts, as a rule, these are oral agreements. But then you need to understand that any disagreements will be resolved only by peaceful means, since there will be nothing to refer to the parties to the dispute. The employee will not be able to prove the time of his work with an individual (length of service), the employer will not be able to punish the employee otherwise than by not paying him the agreed amount as payment for work. For some employees, the moment when the employer transfers insurance premiums will be fundamental, and this implies the existence of a written employment contract.

Thus, it should be remembered that the success and profit of the employer will largely depend on the completeness and quality of the employment contract with this specialist.