JOB INSTRUCTIONS FOR THE COOK OF THE 3RD CATEGORATION

I. General provisions

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

II. Job Responsibilities

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

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

III. Rights

The cook of the 3rd category has the right:

1. in a timely manner and within the deadlines precisely set in the organization to receive the prescribed for the cook of the 3rd category wages;
2. assert their rights granted labor law Ukraine to the employee, in case of their violation by the Employer.
3. _________________________________________________________________.
4. _________________________________________________________________.

IV. Responsibility

The cook of the 3rd category is responsible for:

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

| Promotion

Job description third grade chef

This job description has been developed and approved on the basis of employment contract with a cook of the 3rd category and in accordance with the provisions Labor Code Russian Federation and other normative acts regulating labor relations in the Russian Federation.

I. General provisions

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

II. Functional responsibilities

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

III. Job Responsibilities

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

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

IV. Rights

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

V. Responsibility

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

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

1. General Provisions

1.1. This job description defines the functional

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

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

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

Russian Federation.

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

(specify position)

1.4. A person who has

primary or secondary vocational education

1.5. During his temporary absence (holiday, illness)

Responsibilities are performed by ________________________________.

(full name and position)

2. Functional responsibilities

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

2.1.1. prepares dishes and culinary products that require a simple

cooking

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

legumes and pasta, as well as eggs

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

fish, meat), pancakes, fritters, pancakes

2.1.4. bakes vegetables and cereals

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

produces stuffing products

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

and concentrates

2.1.7. Completes dishes of mass demand.

3. Rights and obligations

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

3.1.1. recipe, preparation technology, quality requirements,

packaging rules, terms and conditions of storage of dishes

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

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

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

3.1.3. signs and organoleptic methods of determination

good quality products

3.1.4. rules, techniques and sequence of operations for

preparation of products for heat treatment

3.1.5. purpose, rules for the use of technological

equipment, production inventory, tools, weighing

appliances, utensils and how to care for them

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

culinary products, including compatibility, interchangeability

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

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

responsibilities:

3.2.1. comply with sanitary and hygienic requirements when working with

various products

3.2.2. comply with the Internal Labor Regulations

organizations __________________________

(name of company)

3.2.3. Comply with the requirements for labor protection and ensuring

labor safety

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

workers

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

relating to the activities of the Employer without prior permission

Management of the organization ___________________________

(name of company)

3.2.6. do not disclose information constituting a trade secret

organizations.

3.3. The employee has the right:

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

________________________________

(name of company)

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

3.3.2. defend their rights granted to labor

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

Employer.

4. Responsibility

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

- improper performance or non-performance of their official

duties as set out in this job description

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

- offenses committed in the course of exercising their

activities - within the limits determined by administrative, criminal and

civil legislation of the Russian Federation.

- causing material damage - within the limits determined

labor and civil legislation of the Russian Federation.

Type sample

APPROVE

______________________________ (initials, surname)
(name of company, ______________________
enterprise, etc., his (director or other
legal form) executive,
authorized
approve official
instructions)

"___" ____________ 20__
m.p.

Job description
cooks of the 3rd category

___
______________________________________________________________________
(name of organization, enterprise, etc.)

"__" _____________ 20__ N ________

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

1. General Provisions

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

2. Functional responsibilities

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

3. Rights and obligations

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

4. Responsibility

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

The job description was developed in accordance with _____________________
(name, number
and document date)

Supervisor structural unit
_________________________
(signature)
"" ____________ 20__

Agreed:

Head of Legal Department (initials, surname)
_________________________
(signature)
"" ____________ 20__

I am familiar with the instruction: (initials, surname)
_________________________
(signature)
"" ____________ 20__