Job description of the production manager of a catering enterprise. Job description of the head of food production Job description of the head of the production of dow

. The head of production (chef) belongs to the category of managers, is hired and dismissed by the director of a public catering enterprise. The main task of the head of production is to manage the production and economic activities of the unit. production must know and be guided in their activities:

Decrees, orders, orders and other guiding and normative documents of higher authorities concerning public catering establishments;

Assortment and requirements for the quality of dishes and culinary products, the basics of rational and dietary nutrition;

The order of drawing up the menu;

Accounting rules and norms for the issuance of products;

Consumption rates of raw materials and semi-finished products;

Calculations of dishes and culinary products, using the prices applicable to them;

Standards and specifications for food products and semi-finished products;

Rules and terms of storage of finished products, raw materials and semi-finished products;

Technical characteristics of various types of technical equipment, principles of its operation;

The current internal regulations;

The principles of economy of public catering;

Regulations on the organization of payment and labor incentives;

The basics of labor organization;

Labor legislation;

Internal labor regulations;

During the absence of the production manager (business trip, vacation, illness, etc.), his rights and obligations are transferred to another official, which is announced in the order for the enterprise.

A person who has a higher professional education and work experience in the specialty for at least 3 years or secondary vocational education and work experience in the specialty for at least 5 years is appointed to the position of head of production.

Job responsibilities

1. Directs the activities of the labor collective to ensure the rhythmic output of products of their own production of the required range and quality in accordance with the production task. Carries out work to improve the organization of the production process, introduce advanced technology, efficient use of technology, improve the professional skills of workers in order to improve the quality of products. warehouses, controls the assortment, quantity and timing of their receipt and sale. 4. Based on the study of consumer demand, it creates a menu and provides a variety of assortment of dishes and culinary products. 5. Carries out constant control over the technology of cooking, the norms for laying raw materials and the observance of sanitary requirements and rules of personal hygiene by employees. 6. Carries out the placement of cooks and other production workers, draws up schedules for their entry to work. 7. Carries out rejection of finished food. 8. Organizes accounting, preparation and timely submission of reports on production activities, the introduction of advanced techniques and methods of labor. 9. Supervises the correct operation of equipment and other fixed assets. 10. Provides instruction on cooking technology and other production issues. 11. Controls compliance by employees with the rules and norms of labor protection, sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor regulations. 12. Submits proposals on encouraging outstanding employees or imposing penalties on violators of production and labor discipline. 13. Carries out work to improve the qualifications of employees. 14. Controls the availability of sanitary books for employees of his unit.

Rights 1. Make decisions within their competence. 2. Interact with all catering staff on their activities. 3. Inform the management about the identified deficiencies in the activities of the enterprise and make proposals for their elimination. 4. Require the management of the catering establishment to provide all possible assistance in the performance of the rights and obligations provided for by this instruction.

Characteristics of the main production.

The production facilities of the POP include various workshops for the production of p / f, as well as the manufacture of dishes, culinary and confectionery products. The shops are subdivided into procurement (meat, fish, vegetable, poultry, poultry, poultry cold processing workshop, greenery processing workshop), preparatory (cold, horizontal) and specialized (flour, confectionery, culinary). ... Culinary specialist. Processing of meat, fish, poultry, vegetables and production of p / f for supplying them to the production of your enterprise, as well as branches, shops, etc. In small dogot. Prev. for the processing of meat, fish and poultry, one meat and fish shop will be organized, in which they provide a line for processing meat and poultry and a line for processing fish, respectively. A set of mechanic, nonmechanical and cold. equipment. Vegetable workshop. Needed for mechanic. Processing. Vegetables and potatoes and cooking from them p / f. Placed where it is possible to load directly from the pantry and loading area, bypassing the common production corridors. The arrangement of equipment is of great importance in organizing work. It works according to 2 schemes: 1) when unpeeled potatoes and vegetables arrive, sorting, washing, cleaning, manual peeling, washing, sulfitation, cutting; 2) when peeled vegetables arrive in the form of p / f, washing and cutting are carried out. When organizing ov. Workshops for preparation. pref. also includes: packaging, packaging, labeling, refrigeration, storage and transport.

A chest is placed at the entrance to the room for storing potatoes, root crops and vegetables. The equipment includes washing machines and vegetable cleaning machines, a table for peeling potatoes, a bath for storing peeled potatoes, and production tables. At the entrance d / w a sink for hands.

Meat shop. Needed for mechanic. Culinary specialist. Processing of raw meat. When organizing meat processing in full technology. cycle, foreseen. Cooking p / f, incl. to supply the dogot. Prev., Technol. process foreseen. sl. operations: defrosting, branding, washing, drying, dividing carcasses into half carcasses and cuts, separating large pieces, trimming and stripping them, prigot. portioned, small-sized and chopped p / f. Defrosting meat on overhead tracks in 3 defroster rooms. Washing and drying of production. in special room on overhead tracks with advance. Removal of stamps, contaminated areas, blood clots. With a small. Waste production volumes. Bring in baths at temp. Up to 6 gr. or with the help of special. napkins from cotton fabric. Cutting the carcasses into pieces on a working chair with a meat ax.

Technol. operations for the manufacture of p / f inc. in the meat department. Here the sl. technol. plots: - at production. large-sized p / f; - y-k production. portioned and small-sized p / f; - at the production site of a p / f from minced meat; - y-k processing of bones; - at packing. Equipment 6 meat grinders, cutters, dosing and molding machines, machines for forming cutlets, meat mixers. Fish shop. Organized during processing. a large number of fish. Technological process of fish processing: thawing frozen fish or soaking salted fish, cleaning from scales, gutting, washing, making p / f. Defrosting 2 ways: in the hall. salt water concentration 0.7-1% in air. Salt soaked in baths for a period. 4-6 hours depending. From the fortress of the salting, changing the water h / w 1-2 hours. Scales are removed with floats, scrapers. manually, to remove heads and fins isp. head-deflectors and fin-cutters, rinsing in baths. Poultry slaughterhouse. Technological process: singing, removal of heads, necks and legs, evisceration, washing, molding of carcasses, production of semi-finished products, processing of offal, packaging, labeling. Equipment: furnace forge, racks, mobile and washing baths, production tables, meat grinders, cold. cabinets. Shop hall. finishing of p / f and processing of greenery. When organizing the workshop, there are 3 lines: revision of meat p / f, revision of fish p / f, revision of vegetable p / f. Hot shop. Prepare soups, mountains. snacks, sauces, sweet food, drinks. Most often, there is a compartment for prigot. soups and separation of hot dishes, sauces, side dishes. In the suup department, all equipment can be installed in one or 2 parallel lines. In the gravy organ. slave. places for frying, stewing, stewing, boiling, baking. Equipment: electric stove, deep fryer, grill, combi oven, refrigerator, dough-kneading machines for dough. Cold shop. Designed for cold cooking. snacks, sweet food, soups and drinks. Most often, there are 2 technologies. plot: for prigot. cold snacks and sweet dishes. Specialists can be organized. Plots: salads and vinaigrettes, byterbrods, cold. soups. In pref. with a wide range of dishes. dep. plots for prigot. cold dishes from meat, fish, vegetables. All salad products should be stored at temp. + 4- + 8. At the uch-ke prigot. sweet dishes can be envisaged. uch-k for ice cream and opred. assortment of it: cocktail, ice cream, mix. Culinary workshop. For the production of semi-finished products of a high degree of readiness, as well as culinary products from meat, fish, vegetables, cereals, cottage cheese. The main task is to supply the dogot. Pre-th. Production process diagram: product preparation; preparation of semi-finished products of a high degree of readiness and culinary products; intensive cooling to temp. + 2- + 8 inside the product; packaging, labeling; storage and transportation to the expedition. Acc. with technol. by the process in the workshop, mountains are distinguished. and cold. department, cooling. camera at cold. branch, camera goth. products and daily stock of raw materials and p / f, an intensive cooling room, a room for product preparation, stacking of finished products, a shop manager's room, pantries for a daily supply of raw materials and p / f, washing equipment. The most typical technol. lines and sections: - for cooking (food and steam boilers); - for frying, stewing, baking (combi steamers, convection ovens, grills, electric cabinets with steam humidification); - for sautéing and stewing vegetables (apparatus for sautéing vegetables, electric boiler) ... Flour shop. For baking small-piece flour products: buns, pies, pies, etc. Technological process: dough kneading, proofing, cutting, baking. Equipment: flour sifter, kneader, kneader for tough dough, beater, dough divider, rounder, puff pastry sheeter, baking cabinet complete with a baking cabinet. Confectionary shop. Produce products from yeast, shortcrust, puff, choux and biscuit dough. Technological process: preparation of products, kneading dough, cutting and baking products, joining, finishing, placing in functional containers, storage, transfer to expedition. Allocate premises: sifting flour; preparation of products; processing of eggs; department for kneading dough, cutting and baking products; room for proofing yeast dough; department for the preparation of creams, syrups, sweets; department of finishing products; cooling compartment; cooled chambers of finished products and daily stock of raw materials; washing of pastry bags and equipment.

In the room for processing eggs, they are checked for freshness using an ovoscope and processed: 1-soaking in warm water at temp. 40-50 gr. in tech. 5-10 min; 2-treatment with solution of detergent medium at temp. 40-50; 3-disinfection in tech. 5 minutes disinfection at temp. 40-50; 4-rinsing with running water in flow. 5 minutes. at temp. not less than 50 gr.

The basic principle of the organization of the production process in kondit. the workshop is the allocation of independent lines and areas for the manufacture of certain types of dough and acc. finished products. In the kneading department, this is an uch-k for kneading dough by type. and in the cutting and baking department - cutting and molding lines. Dough kneading department. Yeast dough section. Pastry and shortcrust pastry kneading area. Biscuit dough kneading area. Department for cutting baked goods. Line for cutting and forming yeast dough products. Line for cutting and forming puff pastry products. Section for jigging choux and biscuit dough. Proofing section for yeast dough products. Baking and cooling section. Department of production of finishing p / f. Department of finishing. The bags are processed: 1-soaking in hot water at temp. not less than 65 gr. in tech. 1 hour until the cream is completely washed off; 2-wash in a detergent medium at temp. 40-45 in the washing machine or by hand; 3-thorough rinsing with hot water at temp. not lower than 65 .; 4-drying in special. drying cabinets; 5- sterilization of bags in autoclaves or dry-heating cabinets at temp. 120 inc. 20-30 minutes If there is no equipment sterilization of bags by boiling in flow. 30 minutes from the moment of boiling; drying in special. cabinet and storage in clean containers with closed lids. The tips are processed: washing in a solution of a detergent medium at a temp. 45-50; thorough washing of the flowing mountains. water with temp. not lower than 65; sterilization or boiling in tech. 30 minutes.

General requirements: 1) Working conditions: nature. Illumination (glass: floor = 1: 6), Temp = 17-22C, noise level = 60-80 decebels, air speed = 0.1-0.2 m / s, humidity = 40-42%.

2) Scientific organization of labor in the shops:

Arrangement of equipment in the course of the technological process, - equipment with equipment, - operational planning (order-order, plan-menu), - timetable for going to work according to the qualification of the staff.

In many POPs, especially in m / w restaurants, buffets are equipped: main, coffee, bread-slicing buffet. The main buffet is intended for serving wine and vodka products, beer, soft drinks, fruits, confectionery and tobacco products. The buffet is located next to the restaurant hall and has 2 utility rooms: 1 for storing products; 2 for her holidays. The buffet is equipped with a counter with a showcase for displaying buffet products, a refrigerator, and shelves. Scales, volumetric dishes, equipment for cooling juices are installed in a conspicuous place. The buffet must have a sink from the mountains. and cold. water. The coffee buffet is equipped with a coffee maker, a coffee machine, and other equipment for cooking. mountains. drinks, refrigerator. Designed for vacation and preparation of coffee, tea, chocolate, cocoa. Buffet-slicer-storage. cutting and dispensing of bread and cotton products of various types. Equipment: table, toaster, bread slicer, rack, cabinet with openings in the side walls and shelves for separate storage of wheat and rye bread.

Sommelier- wine specialist. Duties: 1- must have spec. preparation; 2- drawing up the wine list of the restaurant and maintaining the stock of wines in accordance with it; 3- studying the market of wine and other alcoholic beverages; 4- choosing suppliers; 5-purchasing wine from suppliers or participating in the discussion of the ordered batch; 6-responsibility for the presence of an accompanying documentation and documents confirming the quality of wines; 7- taking care of the wine cellar; 8- selection and correct and use of utensils for serving wine; 9- recommendations on the choice of wine by visitors and their competent presentation; 10- conflict resolution ... Rights: 1- tasting wine at the workplace before serving it to the consumer; 2- purchasing different varieties of wines from suppliers; 3- selling wines to visitors in the hall; 4-giving recommendations and presenting wines to visitors; 5-maintaining communication with guests, initiated on their initiative; 6- train staff in handling wine; 7- take part in resolving conflict situations.

The director of a catering establishment belongs to the category of managers. He is elected by the general meeting of the company's participants for a specified term. The general director can be either a member of the enterprise or a third party (conducts business on behalf of the founder). An enterprise can have one founder, and he is also the director of the enterprise. In accordance with the current legislation, he manages the economic and financial and economic activities of the enterprise, bearing full responsibility for the consequences of decisions made, the safety and effective use of the enterprise's property, as well as the financial and economic results of its activities.

Appointment to the position of director of a public catering enterprise and release from it is made by order of the founder of the enterprise.

The director in his activities must know and be guided by:

Legislative and normative legal acts regulating the financial, economic and production and economic activities of the enterprise, decrees of federal, regional and local government and management bodies that determine the priority areas of economic development;

Methodological normative materials of other bodies related to the activities of a public catering enterprise;

Enterprises have grown with the prospects of economic and social development;

Tax and environmental legislation;

The procedure for drawing up and agreeing business plans for the economic and financial and economic activities of the enterprise;

Rules for the production and sale of products (services) of public catering;

Market methods of business and enterprise management;

The procedure for the conclusion and execution of financial and business contracts;

Market conditions;

Best practices in public catering;

The procedure for the development and conclusion of sectoral tariff agreements, collective agreements governing social and labor relations;

Pricing procedure;

Systems for organizing remuneration and incentives;

Labor Code of the Russian Federation;

Rules and regulations for labor protection, safety, fire protection, industrial sanitation and personal hygiene;

The requirements of the Federal Law "On the Fundamentals of Labor Protection in the Russian Federation" dated July 17, 1999, in force since February 1, 2002.

The charter of the enterprise;

This job description.

During the absence of the director (business trip, vacation, illness, etc.), his rights and obligations are transferred to the deputy or another person, which is announced in the order for the enterprise.

A person who has a professional higher education and work experience in managerial positions in the public catering system for at least 5 years is appointed to the position of the General Director of a public catering enterprise.

Job responsibilities

1. Manages, in accordance with the current legislation, the production and economic and financial and economic activities of the enterprise, bearing full responsibility for the consequences of decisions made, the safety and efficient use of property, as well as the financial and economic results of its activities.

2. Organizes the work and effective interaction of all structural divisions, directs their activities to the development and improvement of public catering processes, taking into account social and market priorities, increasing the efficiency of the enterprise, ensuring high quality food preparation, high culture of serving visitors, increasing sales and increasing profit 3. Ensures that the enterprise fulfills all obligations to the federal, regional and local budgets, state extra-budgetary social funds, suppliers, customers and creditors, including bank institutions, as well as economic and labor agreements (contracts) and business plans. 4. Organizes production and economic activities for the basis of the widespread use of the latest technology, progressive forms of management and organization of labor, scientifically based standards of material, financial and labor costs, the study of market conditions and advanced experience (domestic and foreign). 5. We take measures to provide catering enterprises with qualified personnel, rational use of their professional knowledge and experience, create safe and favorable working conditions for life and health, in compliance with the requirements of environmental protection legislation. Provides the right combination of economic and administrative methods of management, material and moral incentives to increase the efficiency of the enterprise, the application of the principle of material interest and responsibility of each employee for the task entrusted to him and the results of the work of the entire team, payment of wages on time. 7. Together with the labor collective and the trade union organization, on the basis of the principles of social partnership, ensures the development, conclusion and implementation of a collective agreement, observance of labor and production discipline, promotes the development of labor motivation, initiative and activity of workers and employees of the enterprise. 8. They resolve issues related to the financial, economic and economic activities of the enterprise within the limits of the rights granted to it by law, entrust the conduct of certain areas of activity to other officials, deputy directors, heads of departments. 9. Ensures compliance with the rule of law in the activities of the enterprise and the implementation of its economic and economic relations, the use of legal means for financial management and functioning in market conditions, strengthening contractual and financial discipline, regulation of social and labor relations, ensuring the investment attractiveness of the enterprise in order to maintain and expand the scale of entrepreneurial activity ... 10. Organizes timely provision of public catering enterprises with foodstuffs necessary for the production and trade and service process. 11. Taking into account market methods of management, studies consumer demand for public catering products. 12. Carries out control over the quality of food preparation, compliance with trade rules, pricing and labor protection requirements, sanitary and technical condition of production and trade and service premises. 13. Monitors the observance by employees of the rules and norms of labor protection and safety measures, sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor regulations. 14. Controls the passage by employees of the catering enterprise associated with the production, storage and sale of food products, medical examination within the time frame established by the sanitary inspection body. 15. Protects the property interests of an enterprise in a court of general jurisdiction, an arbitration court, government and administrative bodies.

Rights. 1. Has the right to use the rights of the head of the enterprise provided for by the Charter of the enterprise2. Has the right to act on behalf of the enterprise (company), represent the enterprise (company) in other institutions and organizations, perform business transactions and conclude contracts without a power of attorney, as well as issue powers of attorney to employees of the enterprise. 3. Has the right to issue orders on the appointment of employees, on their transfer and dismissal, to apply incentive measures to impose disciplinary sanctions. 4. Exercises its powers through various types of transactions in the form established by civil law. 5. Hears reports of heads of structural divisions of the enterprise on issues related to the commercial activities of the enterprise, plans for its development. 6. Within the limits established by legislation, determine the composition and volume of information constituting a commercial secret, the procedure for its protection.

Hall. Snacks are usually served at the beginning of a meal, they act as an appetite stimulant and complement the composition of the main dishes. To decorate the dish, select the products that make up it, cut them figuratively. For serving hall. dishes from vegetables, fish, meat, you can use porcelain vases and dishes, herring trays, trays, caviar, rosettes. Salads and snacks can be served in baskets, volovans made from butter, shortcrust and other types of dough. Assortment: open and closed sandwiches; banquet snacks: canapes, volovans, baskets; salads, vinaigrette; salads from meat, agricultural poultry, game and fish; egg snacks; vegetable and mushroom snacks; snacks made from fish and non-fish aquatic raw materials; snacks and dishes from meat products, poultry, game.

Everything is cold. snacks for b / w are neat and beautifully decorated, have a temperature of 10-12. The taste and color must correspond to the given type of product. No signs of acidification, foreign odors and tastes are allowed. The output exactly matches the established rate.

Before serving, first give spices, seasonings, sauces. Sequence: fish-meat-poultry-game-vegetable-mushroom.

Granular caviar It is served in a glass socket placed on a chrome stand, and a stand in a transparent glass salad bowl, where ice is filled, stands on a pie plate with a napkin. Lay out with a caviar spatula, which lies on the plate with the handle to the right. Oil and individual are served. knife, which lies on the plate with the blade towards the center of the plate. Crabs and shrimps... Served on a snack plate already cut, eaten with a snack device. Cocktail salad. Served in wide glasses, all products are cut into small pieces. Wide glasses stand on a pie plate covered with a napkin. Boiled lobster. Served on an oval platter decorated with lemon and vegetables. The waiter cuts at the snack table, takes out meat, liver, caviar and put it for a snack. plate, portioned with vegetables. Jellied seafood. Eaten with snack utensils, served on a snack plate. Baked beef, pork, spicy veal. Served on a round porcelain dish, if cold - cut, garnished with vegetables.

In catering establishments, several methods are used to serve customized dishes:

· To carry out (the French method) with the transfer of the ordered dish on the plates of visitors with the help of special devices;

· Preliminary shifting of dishes into the plates of visitors on the auxiliary or side table (English method);

· "On the table" (Russian method) with preliminary arrangement of ordered dishes (several portions in one dish) on the table;

· Dishes arranged and decorated for serving are placed directly on the table in front of the visitor (American method);

· A custom-made dish in multi-portion dishes is placed on the table at a distance accessible from the visitor so that he can serve himself (European method).

Similar information.

Job description of the production manager.

Position: production director.

Job profile (hiring requirements): Woman or man 25-55 years old. Higher education. Competent specialist (work experience). Communicable. Resistant to stress. Possesses good organizational and leadership skills (At least two years of experience in a managerial position).

General purpose of the position:

Organization of the production process for the production of high-quality products: drawing up a production program, adhering to technological processes and cooking technology in general for production, organizing jobs, training workers in cooking technology, providing production with raw materials of the required quality and in the required quantity, providing sufficient inventory.

Must know:

1. Decrees, orders, orders, other guiding and normative documents of higher and other bodies concerning the issues of work of public catering establishments.

2. Organization and technology of production.

3. Assortment and quality requirements for food and culinary products.

4. Basics of rational and dietary nutrition.

5. Accounting rules and norms for the issuance of products.

7. Rates of consumption of raw materials and semi-finished products.

8. Standards and specifications for products, raw materials and semi-finished products.

9. Rules and terms of storage of products, raw materials and semi-finished products.

10. Types of technological equipment, principle of operation, technical characteristics and conditions of its operation.

11. Fundamentals of the economics of public catering.

12. Fundamentals of the organization of payment and labor incentives.

13. Fundamentals of labor organization.

14. Fundamentals of labor legislation.

15. Internal labor regulations.

16. Rules and norms of labor protection, safety, industrial sanitation and personal hygiene, fire protection.

Qualification requirements:

1. Special knowledge and skills:

Higher professional education and work experience in the specialty for at least a year, or secondary vocational education and work experience in the specialty for at least two years;

Knowledge of the schedule and requirements for document flow;

Knowledge of the range of products, as well as the terms and conditions of storage;

1. General knowledge and skills:

Knowledge of the ethics of business communication and possession of negotiation skills;

Self-management

Personnel management skills

SUBORDINATION:

Direct: to the director.

IN SUBMISSION:

Directly: foremen of sections, cooks.

Indirectly: all employees.

Rights:

A responsibility:

WORK STANDARDS:

1. He comes to work at 7-00, puts on his uniform, attaches his badge. Shoes should be with a closed toe, comfortable heels and fit.
2. On guard determines the availability of personnel in accordance with the distribution of the workshops and the schedule for going to work. Makes adjustments in the placement of people in accordance with production needs.
3. Quickly conducts a tour:
4. Controls technological processes
5. Checks the quality of finished products, p / f: checks the output of dishes, carries out rejection of ready-made dishes, makes marks in rejection magazines ..
6. Checks compliance with sanitary and technological standards.
7. Supervises the execution of applications and compliance with their deadlines.
8. Supervises the work of the production as a whole.
9. Resolves conflict situations arising in the process of work between employees.
10. At the end of the working day, checks the fulfillment of the shift task by the employee
11. Carries out operational intelligence based on the results of the shift

Working conditions:

Irregular working hours.

The possibility of business trips.

NOTES:

1. In case of emergency situations, the head. production decides on the priority and priority of the performance of functions within the framework of its powers. In especially critical emergency situations, head. makes a decision in production, coordinating with the head.

I have read the instructions:

Full name Date Signature

___________________ _______ ______

Full name Date Signature

___________________ _______ ______

Full name Date Signature

___________________ _______ ______

Full name Date Signature

Job description of the production manager.

Position: production director.

Company:

Job profile (hiring requirements): Woman or man 25-55 years old. Higher education. Competent specialist (work experience). Communicable. Resistant to stress. Possesses good organizational and leadership skills (At least two years of experience in a managerial position).

General purpose of the position:

Organization of the production process for the production of high-quality products: drawing up a production program, adhering to technological processes and cooking technology in general for production, organizing jobs, training workers in cooking technology, providing production with raw materials of the required quality and in the required quantity, providing sufficient inventory.

Must know:

1. Decrees, orders, orders, other guiding and normative documents of higher and other bodies concerning the issues of work of public catering establishments.

2. Organization and technology of production.

3. Assortment and quality requirements for food and culinary products.

4. Basics of rational and dietary nutrition.

5. Accounting rules and norms for the issuance of products.

7. Rates of consumption of raw materials and semi-finished products.

8. Standards and specifications for products, raw materials and semi-finished products.

9. Rules and terms of storage of products, raw materials and semi-finished products.

10. Types of technological equipment, principle of operation, technical characteristics and conditions of its operation.

11. Fundamentals of the economics of public catering.

12. Fundamentals of the organization of payment and labor incentives.

13. Fundamentals of labor organization.

14. Fundamentals of labor legislation.

15. Internal labor regulations.

16. Rules and norms of labor protection, safety, industrial sanitation and personal hygiene, fire protection.

Qualification requirements:

• 1. Special knowledge and skills:

• - Higher professional education and work experience in the specialty for at least a year, or secondary vocational education and work experience in the specialty for at least two years;
• - Knowledge of the schedule and requirements for document flow;
• - Knowledge of the range of products, as well as the terms and conditions of storage;

• 2. General knowledge and skills:

• - Knowledge of the ethics of business communication and possession of negotiation skills;
• - Self-management
• - Ability to manage personnel

SUBORDINATION:

Direct: to the director.

IN SUBMISSION:

Directly: foremen of sections, cooks.

Indirectly: all employees.

Rights:

A responsibility:

WORK STANDARDS:

1. He comes to work at 7-00, puts on his uniform, attaches his badge. Shoes should be with a closed toe, comfortable heels and fit.
2. On guard determines the availability of personnel in accordance with the distribution of the workshops and the schedule for going to work. Makes adjustments in the placement of people in accordance with production needs.
3. Quickly conducts a tour:
4. Controls technological processes
5. Checks the quality of finished products, p / f: checks the output of dishes, carries out rejection of ready-made dishes, makes marks in rejection magazines ..
6. Checks compliance with sanitary and technological standards.
7. Supervises the execution of applications and compliance with their deadlines.
8. Supervises the work of the production as a whole.
9. Resolves conflict situations arising in the process of work between employees.
10. At the end of the working day, checks the fulfillment of the shift task by the employee
11. Carries out operational intelligence based on the results of the shift

Working conditions:

Irregular working hours.

The possibility of business trips.

NOTES:

1. In case of emergency situations, the head. production decides on the priority and priority of the performance of functions within the framework of its powers. In especially critical emergency situations, head. makes a decision in production, coordinating with the head.

I have read the instructions:

Full name Date Signature

___________________ _______ ______

Full name Date Signature

___________________ _______ ______

Full name Date Signature

___________________ _______ ______

Full name Date Signature

The section "Job descriptions" contains the necessary information on how the job description is drawn up. Here you can find typical job descriptions for different specialties. Our bank of job descriptions includes more than 2500 different documents. These job descriptions of 2015 were compiled and edited, which means they are relevant today.

In this article, you will learn:

• what duties, powers and rights are reflected in the job description of the head of food production;
• what provisions does the standard job description of a food production manager contain;
• what areas of work under this job description is this specialist responsible in your organization.

Limited Liability Company "Alpha"

APPROVED
General manager
_________ A.V. Lviv
10.01.2015

Job Description No. 56
food production manager

Moscow 01.10.2015

1. GENERAL PROVISIONS

1.1. This job description defines the duties, rights and responsibilities of the food production manager.

1.2. The decision on appointment and dismissal from office is taken by the general director on the proposal of the director of production.

1.3. A person with a higher professional (food, technical, engineering and economic) education and work experience in the specialty for at least three years is appointed to the position of the head of food production.

1.4. The food production manager is guided in his activities by:

- current regulatory and technical documents on the work performed;

- the charter of the organization, local regulations of the organization;

- this job description.

1.5. The food production manager should know:

- the current legislation of the Russian Federation concerning the planning and operational management of food production;

- standards and specifications for food products, raw materials and semi-finished products;

- organization and technology of production and production planning in the organization;

- nomenclature and requirements for the quality of manufactured products;

- the basics of rational and dietary nutrition;

- consumption rates of raw materials and semi-finished products; - rules for calculating the cost of manufactured products and current prices for similar products from other manufacturers;

- rules and terms of storage of finished products, raw materials and semi-finished products;

- types of technological equipment, principles of operation, technical characteristics and conditions of its operation;

- specialization of organizational units and production relations between them;

- the procedure for the development of production programs and production schedules; - organization of operational accounting of the course of production;

- organization of payment and labor incentives;

- fundamentals of labor organization and labor legislation;

- internal labor regulations;

- rules and regulations of labor protection, safety and fire protection.

1.6. The food production manager reports to the production director.

1.7. During the absence of the food production manager (vacation, illness, etc.), his duties are performed by a person appointed in accordance with the established procedure.

2. OFFICIAL RESPONSIBILITIES

The food production manager is obliged to:

2.1. Carry out management of industrial and economic activities of food production.

2.2. To direct the activities of personnel to ensure the rhythmic release of products of their own production of the required assortment and quality in accordance with the production assignment.

2.3. Carry out work to improve the organization of the production process, the introduction of advanced technology, the effective use of technology, improve the professional skills of workers in order to improve the quality of products.

2.4. Draw up applications for the necessary raw materials and semi-finished products, ensure their timely purchase and receipt from bases and warehouses, control the assortment, quantity and timing of receipt and sale of purchased raw materials and semi-finished products.

2.5. Carry out constant control of the technology of food preparation.

2.6. Organize daily operational records, as well as ensure the preparation and timely submission of the necessary reporting on production activities, introduce advanced techniques and methods of work.

2.7. Monitor the correct operation of equipment and other fixed assets.

2.8. Conduct instructions on the technology of product preparation and other production issues.

2.9. Monitor employees' compliance with the rules and regulations of labor protection, sanitary requirements and rules of personal hygiene, production and labor discipline, internal labor regulations.

2.10. Carry out work to identify and master technical innovations, scientific discoveries and inventions, advanced experience that contribute to the improvement of technology, the organization of production and the growth of labor productivity.

2.11. Supervise the work of industrial warehouses.

3. RIGHTS

The head of the food production has the right:

3.1. Get acquainted with the design decisions of the management regarding its activities.

3.2. Make suggestions for improving the work related to the responsibilities provided for in this instruction.

3.3. Within the limits of their competence, inform the immediate supervisor about the shortcomings identified in the process of performing official duties, and make proposals for their elimination.

3.4. Require management to assist in the performance of their duties and rights.

3.5. Request, personally or through a direct supervisor, information and documents necessary for the performance of their official duties.

3.6. To involve, with the permission of the management, employees of all (individual) structural divisions in solving the tasks assigned to him.

3.7. Distribute responsibilities between food production workers, draw up their job descriptions, and monitor their implementation.

3.8. Prepare proposals: - on the encouragement of food production workers who distinguished themselves in solving issues within their competence; - on the imposition of disciplinary sanctions on food production workers for non-performance and improper performance of their official duties.

3.9. Sign and endorse: - documents of an internal nature (memos, internal correspondence, reports, presentations, etc.); - documents of external correspondence within the limits of their competence.

3.10. Distribute bonuses among directly subordinate employees within the allocated funds.

4. LIABILITY

The food production manager is responsible for:

4.1. For improper performance or non-performance of their official duties provided for by this job description, within the limits determined by the current labor legislation of the Russian Federation.

4.2. For violations committed in the course of carrying out their activities, within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation.

4.3. For causing material damage within the limits determined by the current labor and civil legislation of the Russian Federation.

5. PROCEDURE FOR REVISION OF THE OFFICIAL INSTRUCTIONS

5.1. The job description is reviewed, changed and supplemented as necessary, but at least once every five years.

5.2. All employees of the organization who are subject to this instruction are familiarized with the order to amend (supplement) the job description and sign.

The job description was developed in accordance with the order of the General Director dated December 26, 2015 No. 67.

AGREED

Head of HR Department E.E. Gromova

I have read this manual. I got one copy in my hands and I undertake to keep it in the workplace.

Head of food production P.A. Bespalov