Production manager functions. Job description of the production manager of a public catering enterprise. Output product

We bring to your attention a typical example of the job description of the head of the canteen, sample 2019/2020. Job description canteen manager should include the following sections: general position, job duties of the head of the canteen, rights of the head of the canteen, responsibility of the head of the canteen.

The job description of the head of the dining room should reflect the following points:

Job responsibilities of the canteen manager

1) Job responsibilities. Manages the production, economic and trade and service activities of the canteen, ensuring effective interaction of production units - workshops and sections, directs their activities to ensure high quality food preparation and a high culture of serving visitors. Organizes the timely provision of the canteen with food products necessary for the production and trade and service process. Provides a high level of production efficiency, implementation new technology and technology, progressive forms of service and work organization. Taking into account market management methods, studies consumer demand for products Catering... Organizes the placement of employees, taking into account their specialty and qualifications, work experience, personal qualities, as well as the rational division of labor in the trade and service activities of the canteen. Organizes accounting and timely submission of reports on the production and economic activities of the canteen, ensures the correct application of the existing forms and systems of payment and labor incentives. Carries out control over the quality of food preparation, compliance with the rules of trade, pricing and labor protection requirements, the state of labor and production discipline, the sanitary and technical condition of production and trade and service premises.

The head of the canteen should know

2) The head of the canteen when doing his job responsibilities must know: decisions, orders, orders, other governing and normative documents of higher authorities concerning the organization of public catering; organization of production and management of the canteen, tasks and functions of its divisions; advanced domestic and overseas experience catering and visitor services; working hours of the canteen; catering economics; organization of payment and labor incentives; labor legislation; internal labor regulations; rules and norms of labor protection.

Requirements for the qualifications of the head of the canteen

3) Qualification requirements. 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.

1. General Provisions

1. The head of the canteen belongs to the category of managers.

2. 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 admitted to the position of the head of the canteen.

3. The head of the canteen is hired and dismissed by the director of the organization.

4. The head of the canteen should know:

decisions, orders, orders, other governing and normative documents of higher authorities concerning the organization of public catering;
organization of production and management of the canteen, tasks and functions of its divisions;
advanced domestic and foreign experience in organizing public catering and serving visitors;
working hours of the canteen;
catering economics;
organization of remuneration and labor incentives;
labor legislation;
internal labor regulations;
rules and norms of labor protection, safety, industrial sanitation and fire protection.

5. In his activities, the head of the canteen is guided by:

legislation of the Russian Federation,
The charter of the organization,
orders and orders director of the organization,
this job description,
The internal labor regulations of the organization.

6. The head of the canteen reports directly to the director of the organization, ______ (indicate position).

7. During the absence of the head of the canteen (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization in established order, which acquires the corresponding rights, obligations and is responsible for the performance of the duties assigned to it.

2. Job responsibilities of the canteen manager

Head of the canteen:

1. Manages the production, economic and trade and service activities of the canteen, ensuring effective interaction of production units - workshops and sections, directs their activities to ensure high quality food preparation and a high culture of serving visitors.

2. Organizes the timely provision of the canteen with foodstuffs necessary for the production and trade and service process.

3. Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization.

4. Taking into account market methods of management, studies consumer demand for public catering products.

5. Organizes the placement of employees, taking into account their specialty and qualifications, work experience, personal qualities, as well as the rational division of labor in the trade and service activities of the canteen.

6. Organizes accounting and timely submission of reports on the production and economic activities of the canteen, ensures the correct application of the existing forms and systems of remuneration and labor incentives.

7. Carries out control over the quality of food preparation, compliance with the rules of trade, pricing and labor protection requirements, the state of labor and production discipline, the sanitary and technical condition of production and trade and service premises.

8. Complies with the Internal Labor Regulations and other local regulations organizations.

9. Complies with internal rules and regulations of labor protection, safety, industrial sanitation and fire protection,. Ensures the observance of cleanliness and order at his workplace.

10. Performs within employment contract orders of employees to whom he is subordinate in accordance with this instruction.

3. Rights of the canteen manager

The head of the canteen has the right:

1. Submit proposals to the director of the organization:

to improve the work related to the provisions of this instruction responsibilities,
on the encouragement of distinguished workers subordinate to him,
on bringing to material and disciplinary responsibility of subordinate employees who have violated production and labor discipline.

2. To request from the structural divisions and employees of the organization the information necessary for him to perform his duties.

3. To get acquainted with the documents defining his rights and obligations in the position held, the criteria for assessing the quality of the performance of official duties.

4. To get acquainted with the draft decisions of the organization's management concerning its activities.

5. Require the management of the organization to provide assistance, including the provision of organizational and technical conditions and the execution of the established documents necessary for the performance of official duties.

6. Other rights established by the current labor legislation.

4. Responsibility of the head of the canteen

The head of the canteen is responsible in the following cases:

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

2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.

3. For causing material damage organizations - within the limits established by the current labor and civil legislation of the Russian Federation.

The job description of the head of the canteen is a sample of 2019/2020. Official duties of the head of the canteen, the rights of the head of the canteen, responsibility of the head of the canteen.

I APPROVE:

_____________________

"____" ___________ 2005

GENERAL PROVISIONS.

This job description defines the functional duties, rights and responsibilities of the bakery manager.
The bakery manager is appointed and dismissed.
The bakery manager reports directly to the production director and.
The bakery manager belongs to the category of managers.
An employee may be appointed to the position of bakery manager following an interview:
with a secondary specialized or higher education in the field of bakery production;
work experience as a production manager for at least 5 years;
having experience in bakery production from 1.5 to 3 years.

1.6 The bakery manager should know:

decisions, orders, normative documents concerning the issues of the bakery production;
organization and technology of bakery production

assortment and quality requirements bakery products;

organization of work,;
accounting rules and norms for the issuance of products;
consumption rates of raw materials and semi-finished products;
calculation of bakery products and prices for them;
rules and terms of storage of raw materials and semi-finished products;
technological processes for the preparation of bakery products;
rules and norms of labor protection, safety, industrial sanitation and fire protection,
views technological equipment, principle of operation, technical characteristics and conditions of its operation,

1.7 The bakery manager is the responsible person.

OFFICIAL RESPONSIBILITIES.

The head of the bakery is obliged to:

Directs activities labor collective to ensure the rhythmic release of products own production the required assortment and quality in accordance with the production assignment, drawn up on the basis of customer demand.
Controls the timeliness of the production of bakery products and their removal to the hall.
Carries out work to improve the organization production process, the introduction of advanced technology, the effective use of technology, increasing professional excellence workers in order to improve the quality of products.
Provide a variety of assortment of bakery products based on the study of consumer demand.
Carry out work to increase the volume and profit of production.
Carries out constant control over the observance of sanitary rules and norms of personal hygiene.
Monitors compliance with production labor discipline, internal labor regulations.
When accepting raw materials, organoleptically assess the quality of raw materials and semi-finished products.
During the working day:

control the technology of production of confectionery and the norms for laying raw materials;
strictly follow the recipe and standards for laying raw materials;
control the availability of raw materials and materials and timely make applications to the commercial department;
is constantly at his workplace and leave it only with the permission of the production director;
takes good care of technological equipment and kitchen, confectionery inventory, to prevent damage and damage;
immediately report malfunctions of technological equipment to the director of production and the chief engineer;
control the order and cleanliness of your production unit, technological equipment;
monitor compliance with safety regulations and instructions for the operation of inventory, equipment and mechanization.
- The head of the bakery is obliged to monitor the shift employees in terms of their compliance with the terms of the collective agreement material responsibility, take measures in accordance with the signed agreement on collective liability for the safety of the material assets entrusted to him.
- Inform the administration about all, without exception, facts that may negatively affect the business reputation of the enterprise, the moral and psychological climate of the team, affect in one way or another the state of the production process, the profit of the enterprise.
- The head of the bakery, in addition to the duties set out above, must fulfill the reasonable requirements and instructions of the director of production, deputy director of production, concerning work and given within the limits of their authority.

RIGHTS.

The head of the bakery has the right to:

Demand fair and equitable distribution functional responsibilities at the bakery during the work shift.
Visiting documents of management and personnel activities in the part related to the performance of official duties by them, as well as by other employees who were or are related to the events, actions and facts in question.
Submit proposals for improving working conditions for the management's consideration.
Require management to create normal conditions for the performance of official duties.
Make decisions within their competence.

RESPONSIBILITY.

The bakery manager is responsible for:

timely and high-quality performance of the duties assigned by the job description;
inaccurate information about the state of affairs and the performance of official duties;
preservation of commercial secrets and non-disclosure of any information obtained as a result of professional activities;
offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation;
causing damage (material or damage to business reputation) to the enterprise within the limits determined by the current labor and civil legislation;
non-fulfillment of orders, orders of the director of production, deputy director of production, concerning work and given within the limits of their authority;
violation of the Internal Labor Regulations, Safety and Countermeasures fire safety and sanitary and hygienic norms.

OPERATING MODE.

5.1. The working hours of the bakery manager are determined in accordance with the terms of the employment contract and the Internal Labor Regulations established at the enterprise.

Due to operational needs, the bakery manager may be involved in work outside the standard working hours.

And who can count on a salary increase Mark Bershidsky According to a December survey by Hays, 46% of employers plan to increase their staff next year. 45% say that they do not plan to increase the staff, but will only be engaged in ...

Raghav Haran, who worked in large companies, including Shutterstock and TrueVentures, have written about how you can get the job you want, even if you lack the degrees and certifications you require from the job seeker. The editors of vc.ru have prepared a translation ...

Only every tenth employer is satisfied with the level of training provided by higher education in Russia. Companies need to start training their own personnel, having ceased to rely on the state and universities You can't just become a specialist in demand on the market, although, ...

Employers' opinions: which employees need to get rid of first of all Explained by representatives of Mail.Ru Group, Aviasales, Sports.ru and other companies. Anna Artamonova, Vice President of Mail.Ru Group First of all, you need to get rid of toxic employees ....

Amazon recruiting manager Celeste Joy Diaz shares the biggest mistakes Amazon job seekers make. The best Google recruiters agree with her. They identified 3 types of resumes and advised which one is better. 1. Resume with posts. In such a summary ...

Imagine finding your employee's CV on a recruiting site. What to do? Call "on the carpet" and force to delete the profile? To persuade to stay? Double your salary? Or dismiss the "traitor" without further thought? We asked the business representatives what they ...

APPROVED

And about. rector

FSBEI DPO " State Institute new forms of education "

L. N. Melnichenko

JOB DESCRIPTION

production manager

Subdivisions "Basic technologies"

1. General Provisions

1.1. This job description defines the functional, job duties, rights and responsibilities of the head of production of the "Basic technologies" division (hereinafter - the Head of production) of the FSBEI DPO "State Institute of New Forms of Education" (hereinafter the Institution).

1.2. A person who meets the following requirements for education and training is appointed to the position of production manager:

Additional professional programs on the main production and management of catering organizations;

Educational programs higher education- undergraduate programs;

Educational programs of secondary vocational education - training programs for mid-level specialists;

with practical experience:

At least two years at the fifth qualification level in the main production of catering organizations for specialists with higher education;

At least three years at the fifth qualification level in the main production of catering organizations for specialists with secondary vocational education;

Special conditions admission to work as a production manager:

Availability medical book; passing mandatory preliminary (upon admission to work) and periodic medical examinations (examinations), as well as extraordinary medical examinations (examinations) in accordance with the procedure established by the legislation of the Russian Federation;

In the production of food, drinks and culinary products using alcohol, the age of 18 years;

1.3. The production manager should know:

Regulatory legal acts of the Russian Federation regulating the activities of catering organizations;

Methods of economic calculations and evaluation of the efficiency of catering organizations;

The theory of interpersonal and business communication, negotiations, conflict management, public speaking;

Modern technologies for the preparation of dishes, drinks and various culinary products;

Technology marketing research in catering organizations;

Specialized computer programs and technologies used by catering organizations;

Methods of business communication and public speaking;

Methods of management, office work and reporting in catering organizations;

Modern technologies of catering;

Labor protection, sanitation and hygiene requirements;

Regulatory legal acts of the Russian Federation regulating the activities of catering;

Methods of management, office work and reporting in catering organizations;

Specialized information programs and technologies used in the process of organizing the main production of catering;

Marketing research technologies in catering organizations;

Modern technologies for the production of dishes, drinks and culinary products of a diverse range;

Safety requirements food products, storage conditions;

Technologies for preparing dishes, drinks and various culinary products;

1.4. The production manager must be able to:

Use Information Technology used by catering organizations for the management of office work and the implementation of the regulations for organizing the work of the main production;

To carry out input, current and final control of the work of the main production of catering;

Conduct meetings of employees, taking into account the peculiarities of the activities of catering organizations;

Identify and evaluate problems in the functioning of the control system at the main production of catering, predict their consequences, take measures to solve them and prevent them in the future;

Conduct meetings of employees of the main production of catering;

Coordinate the production and social processes of the main production of the catering organization in accordance with the development goals of the catering organization;

Coordinate the plans and processes of the main production of the catering organization with the service department and other structural divisions of the catering organization;

Evaluate the organization of the processes of the main production of catering organizations;

Determine the ways of distribution of production tasks between teams, transfer of authority and the degree of responsibility;

To develop production regulations and instructions for the processes of the main production of catering;

Develop and make adjustments to the plans for the main production of catering, depending on changes in the factors affecting them;

Determine the factors affecting the processes of the main production of catering, and evaluate them;

Plan certain types of processes of the main production of catering and the resources necessary for this;

1.5. The production manager is appointed and dismissed by order and. O. Rector of the Institution in accordance with the current legislation of the Russian Federation.

1.6. The production manager is subordinate to and. O. to the rector of the Institution and the head of the department "Basic technologies"

2. Labor functions

2.1. Monitoring and evaluating the effectiveness of the main production processes of catering.

2.2. Organization and coordination of the processes of the main production of catering.

2.3. Planning the processes of the main production organization of catering.

3. Job responsibilities

3.1. Implementation of measures to prevent theft and other cases of violation by employees of the main production of the catering organization of labor discipline, regulations and standards adopted in the organization.

3.2. Preparation and implementation of measures to improve the efficiency of the main production of catering.

3.3. Evaluation of the results of the main production of catering for the reporting period.

3.4. Identification of deviations from the plan in the work of the main production of catering and their reasons.

3.5. Monitoring the implementation by employees of the main production of the catering organization of technologies for preparing dishes, drinks and culinary products, regulations and standards adopted in the organization.

3.6. Preparation of reports on the results of the main production of catering for the reporting period.

3.7. Organizational diagnostics, design and regulation of the main production processes of catering.

3.8. Coordination of the processes of the main production of catering with other structural divisions.

3.9. Distribution of production tasks between the brigades of the main production organization of catering, depending on their specialization and determination of the degree of responsibility of the foremen.

3.10. Planning the needs of the main production organization of catering in labor and material resources.

3.11. Development of plans for the main production of catering for certain types processes.

3.12. Assessment of factors affecting the processes of the main production of catering.

3.13. Development of proposals for improving the assortment policy and pricing for dishes, drinks and culinary products for catering.

4. Rights

The production manager has the right:

4.1. Request and receive the necessary information, as well as materials and documents related to the activities of the production manager.

4.2. Improve qualifications, undergo retraining (retraining).

4.3. Enter into relationships with subdivisions of third-party institutions and organizations to resolve issues within the competence of the production manager.

4.4. Participate in the discussion of issues included in his functional responsibilities.

4.5. Make suggestions and comments on improving performance in the assigned area of work.

4.6. Contact the appropriate authorities local government or to the court to resolve disputes arising from the performance of functional duties.

4.7. Use information materials and regulatory documents necessary for the performance of their duties.

4.8. Pass certification in accordance with the established procedure.

5. Responsibility

The production manager is responsible for:

5.1. Failure to perform (improper performance) of their functional duties.

5.2. Failure to comply with orders and instructions, etc. O. Rector of the Institution.

5.3. Inaccurate information about the status of the execution of assigned tasks and orders, violation of the deadlines for their execution.

5.4. Violation of the internal labor regulations, fire safety and safety rules established at the Institution.

5.5. Causing material damage within the limits established by the current legislation of the Russian Federation.

5.6. Disclosure of information that has become known in connection with the performance of official duties.

For the above violations, the head of production may be brought to disciplinary, material, administrative, civil and criminal liability in accordance with the current legislation, depending on the severity of the offense.

This job description is developed in accordance with the provisions (requirements) Labor Code Of the Russian Federation of December 30, 2001 No. 197 FZ (Labor Code of the Russian Federation) (with amendments and additions), the professional standard "Cook" approved by order of the Ministry of Labor and social protection Of the Russian Federation dated September 8, 2015 No. 610n and other normative legal acts governing labor relations.

General Provisions

1.1. The production manager (chef) belongs to the category.

1.2. A person with 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 a production manager (chef).

1.3. Appointment to the position of the head of production (chef) and release from it is made by order of the catering enterprise upon the proposal (Fill in).

1.4. The production manager (chef) should know:

Resolutions, orders, orders, other governing and normative documents of higher and local government bodies concerning the issues of the work of the public catering enterprise;

Organization and production technology;

Assortment and quality requirements for dishes and culinary products;

Basics of rational and dietary nutrition;

Menu compilation procedure;

Accounting rules and norms for the issuance of products;

Consumption rates of raw materials and semi-finished products;

Calculation of dishes and culinary products and their prices;

Standards and specifications for products, raw materials and semi-finished products;

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

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

Catering economics;

Organization of payment and labor incentives;

Fundamentals of Labor Organization;

Labor legislation of the Russian Federation;

Internal labor regulations;

Rules and norms of labor protection, safety, industrial sanitation and fire protection;

- (Fill).

1.5. The head of production (chef) in his activities is guided by the charter of the enterprise, this one and is directly subordinate to [the catering enterprise, another official].

1.6. During the absence of a production manager (a chef (illness, vacation, business trip, etc.), he is performed by a person appointed in accordance with the established procedure, who acquires the relevant rights and is responsible for improper performance of the duties assigned to him.

1.7. (Fill).

Job responsibilities

Production manager (chef):

2.1. Manages the production and economic activities of the public catering enterprise division.

2.2. Directs the activities of the labor collective to ensure the rhythmic release of products of their own production of the required range and quality in accordance with the production task.

2.3. 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.

2.4. Draws up applications for the necessary foodstuffs, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, assortment, quantity and quality of receipt and sale of products.

2.5. Based on the study of consumer demand, it provides a variety of assortment of dishes and culinary products, makes up a menu.

2.6. 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.

2.7. Carries out the arrangement of cooks and other production workers.

2.8. Draws up a schedule for the chefs to go to work.

2.9. Carries out rejection of finished food.

2.10. Organizes accounting, preparation and timely submission of reports on production activities, the introduction of advanced techniques and methods of labor.

2.11. Monitors the correct operation of equipment and other fixed assets.

2.12. Provides instruction on cooking technology and other production issues.

2.13. 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.

2.14. Carries out work to improve the qualifications of employees.

2.15. (Fill).

Rights

The head of production (chef) has the right:

3.1. To get acquainted with the projects of decisions of the management of the public catering enterprise concerning the activities of the warehouse.

3.2. Within the limits of their competence, inform the immediate supervisor about all deficiencies identified in the course of their activities and make proposals for their elimination and improvement of the work related to the duties provided for in this instruction.

3.3. To involve all (individual) structural divisions of the enterprise in solving the tasks assigned to it (if this is provided for by the provisions on structural divisions, if not - with the permission of the enterprise).

3.4. Sign and endorse documents within their competence.

3.5. Submit to the head of the enterprise for consideration the idea of the appointment, relocation and dismissal of employees of the enterprise; proposals on the encouragement of distinguished workers, the imposition of penalties on violators of production and labor discipline.

3.6. Require the administration of the enterprise to assist in the performance of their duties and rights.

3.7. (Fill).

Responsibility

The production manager (chef) is responsible for:

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

4.2. For 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.

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

4.4. (Fill).

Download job description:

General directory of all here:

General directory of job descriptions here:

It is modern in Moscow in terms of fast and efficient search and selection of personnel. Our recruiting staff will provide services for the personnel you need. We are looking for and selecting accountants, doctors, stylists, ...
Information for employers for search and recruiting services you can find at. On the page "" you can find out about our latest promotions and special offers for Customers (employers). On the catalog page, read what should be and download the basic CI options.
If you are interested in a request, then we will select personnel for you, and we will help the applicants! We will implement it for you in a short time.
For your comfort we have created a section "" in which we have placed detailed information on the main positions of popular applications from customers of search and selection, but with reference to a specific name, for example, t, etc., as well as the section ""
There are 3 useful sections for applicants., namely "", "Job description of the deputy head of the department General provisions 1.1. The deputy head of the department belongs to the category of managers. 1.2. A person with higher professional education and work experience in the specialty for at least 3 years is appointed to the position of deputy head of the department. 1.3. Appointment to the position of deputy head of the department and release from it is made by order of the head of the enterprise (institution) on the proposal of the head ... ...

Job description of the Deputy Director for Security General provisions 1.1. The Deputy Director for Security belongs to the category of managers, is hired and dismissed by order of the director. 1.2. The Deputy Director for Security reports directly to the Director. 1.3. A person who has a higher professional education and work experience in the position of [position name] is not accepted for the position of Deputy Director for Security ... ...

Job description of the head of training and production workshops General provisions 1.1. The head of training and production workshops belongs to the category of managers and is directly subordinate to the director [name educational organization]. 1.2. The head of training and production workshops is appointed to the position and dismissed by the order of [name of the position of the head]. 1.3. A person who has a higher professional education in the specialty [write in the correct one] and experience ...

Job description of the leading engineer for the operation of ventilation systems and sanitary equipment General provisions 1.1. The leading engineer for the operation of ventilation systems and sanitary equipment is classified as a specialist and is directly subordinate to [name of the position of the immediate supervisor]. 1.2. A person with a higher professional (technical) education and experience is appointed to the position of a leading engineer for the operation of ventilation systems and sanitary equipment ... ...

school cafeteria.

1. General Provisions.
1.1 The head of production of the school canteen is classified as a manager, is hired and dismissed by the head of the school.

production;
1.2 The production manager of the school canteen must know and be guided in his activities:
- decrees, orders, orders, other governing and regulatory documents higher authorities concerning the organization of school meals, organization and production technology;
- 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;
- rates of consumption of raw materials and semi-finished products;
- calculations of dishes and culinary products, using the prices applicable to them;
- standards and technical conditions for food products and semi-finished products;
- rules and terms of storage of finished products, raw materials and semi-finished products;
- technical characteristics various types of technological equipment, the principles of its operation;
- the current internal regulations;
- provisions on the organization of payment and labor incentives;
- the basics of labor organization;
- labor legislation;
- rules and regulations for labor protection;
- this job description.
1.3 During the absence of the production manager of the school canteen, his rights and obligations are transferred to another official (cook), which is announced in the order of the school director.
1.4 The head of production of the school canteen reports directly to the director of the school

1.5 A person with professional education and work experience in the specialty for at least 3 years is appointed to the position of the head of the production of the school canteen (chef).

2.Functions

The main activity of the head of production of the school canteen is to manage the activities of the school canteen and organize meals for schoolchildren and employees of the institution.
3. Job responsibilities

The production manager of the school canteen is obliged to:

3.1. Ensure compliance with sanitary rules and regulations when preparing dishes and cutting food (use special tables, knives, kitchen boards, according to the labeling), monitor the cleanliness and order at the workplace, timely preparation and use of saline solutions for treating hands, tables, dishes and etc.

3.2. Ensure control over the quality and quantity of prepared dishes.

3.3. Refrigerate daily samples daily.

3.4 Display the test dish.

3.5. Hang the approved daily menu in the dining room.

3.6. Draw up and timely submit the established documentation to the centralized accounting department.

3.7. Carry out labeling of dishes

3.8. Control the use of overalls and special hats by the canteen workers at the workplace.

3.9. Keep records of the receipt and breakage of dishes.

3.10. Should know:

Fundamentals and Significance of Nutrition for School-Age Children;

Characteristics and biological value of various food products, signs of the good quality of products and organoleptic methods for their determination;

Terms of storage and sale of raw products, semi-finished products and cooked meals;

Features of the culinary processing of products for baby food;

Basics of the technology of cooking first, second, third, cold dishes and dough products;

Parameters of the mode and duration of heat treatment of products, cooking, frying, steaming, baking processes;

Norms, ratio and sequence of loading raw materials into the equipment used;

Ways of portioning dishes in accordance with age norms for school-age children;

Rules for using the product replacement table; the device and the principle of operation of the serviced mechanized, thermal, weighing, refrigeration and other equipment, the rules for its operation and maintenance;

Sanitary norms and rules for canteen workers and rules for maintaining a catering unit;

Fundamentals of physiology and rules of personal hygiene;

Food poisoning prevention methods;

Rules for distributing food to children.

3.11 Implements mandatory medical examinations in accordance with the requirements for the position.

4. Rights. The production manager of the school canteen has the right to:
4.1 Make decisions within their competence.
4.2 Interact with all school staff on nutritional issues 4.3 Communicate identified deficiencies in the cafeteria and make suggestions for their elimination.
4.5 Require the school management to provide all possible assistance in fulfilling the rights and obligations provided for in this instruction.
4.6 Improve your qualifications.
5. Responsibility.
5.1The production manager of the school canteen is responsible for:
- negligent, negligent attitude to their duties;
- illegal actions with documents and information about the activities of the canteen;
- the quality and timeliness of the fulfillment of the duties assigned to him by this job description.

5.3. The head of the canteen is responsible for violation of the rules for the preparation of dishes and culinary products in accordance with collections of recipes for dishes and culinary products for school meals, fire safety rules, labor protection, etc.
5.2Disciplinary, material and administrative responsibility is determined in accordance with applicable law.

6. Relationships. Relationships by position.

Production manager of the school canteen:

6.1. Works according to the schedule drawn up based on the 36-hour working week and approved by the school director.

6.2. Receives from the headmaster and his deputies information of a regulatory and organizational and methodological nature, gets acquainted with the relevant documents on receipt.

6.3. Performs the duties of a cook, storekeeper during their temporary absence (vacation, illness, etc.). The performance of duties is carried out in accordance with the labor legislation on the basis of the order of the school director.

The instructions are familiar to:
_______________________________________________