Cook 2nd category. Chef ranks
![](https://i1.wp.com/hrhelpline.ru/wp-content/uploads/2018/08/15632.jpg)
![](https://i1.wp.com/hrhelpline.ru/wp-content/uploads/2017/07/millenniumteam56c237c900607.jpg)
![](https://i2.wp.com/hrhelpline.ru/wp-content/uploads/2018/03/039a353f3949d6843c3e8ef74587a658_fitted_824x494-e1534933334286.jpg)
![](https://i2.wp.com/hrhelpline.ru/wp-content/uploads/2017/10/e84c699ada7002859cd5528516992529_fitted_824x494.jpg)
![](https://i0.wp.com/hrhelpline.ru/wp-content/uploads/2017/02/HiRes.jpg)
![](https://i2.wp.com/hrhelpline.ru/wp-content/uploads/2017/05/pj4hr2jw-1386714484.jpg)
![](https://i1.wp.com/hrhelpline.ru/wp-content/uploads/2017/07/bbbbbbb.jpg)
JOB DESCRIPTION FOR COOK
Typical sample
I APPROVED
______________________________ (initials, surname)
(name of company, ______________________
enterprises, etc., him (director or other
organizational and legal form) official,
authorized
approve official
instructions)
"___" ____________ 20__
m.p.
Job Description for 2nd Class Chef
(name of organization, enterprise, etc.)
» » ______________ 20__ N ________
This job description was developed and approved by
based on an employment contract with __________________________________________
(name of the position of the person for whom the document is drawn up
this job description
and in accordance with the provisions of the Labor Code of the Russian Federation and
other regulations governing labor relations in the Russian Federation
Federation.
1. General Provisions
1.1. This job description defines the functional
duties, rights and responsibilities of a 2nd category cook.
1.2. A cook of the 2nd category is appointed to the position and released from
positions by order in the manner established by the Labor Code
Russian Federation.
1.3. A 2nd grade cook reports directly to _______________.
( , indicate position)
1.4. A person who has a
primary or secondary vocational education;
1.5. During his temporary absence (vacation, illness), his
duties are performed by _________________________________;
(full name and position)
2. Functional responsibilities
2.1. A 2nd category cook performs the following functions:
2.1.1. auxiliary work in the preparation of dishes and culinary
products;
2.1.2. a 2nd grade cook peels potatoes, fruits, vegetables, fruits,
berries before or after washing with knives and other devices;
2.1.3. Sorts through greens, fruits, vegetables, berries, potatoes and removes
defective specimens and foreign impurities;
2.1.4. Washes vegetables and rinses them after peeling;
2.1.5. Slices bread, potatoes, vegetables, herbs;
2.1.6. Thaws fish, meat and poultry and guts fish, poultry and
game;
2.1.7. Cuts herring and sprat;
2.1.8. Processes by-products.
3. Rights and obligations
3.1. A 2nd category cook must know:
3.1.1. rules for primary culinary processing of raw materials and products and
requirements for the quality of semi-finished products made from them;
3.1.2. rules for slicing bread;
3.1.3. terms and conditions of storage of peeled vegetables;
3.1.4. device, rules of adjustment and operation
bread slicing machines of different brands;
3.1.5. safe working practices when slicing bread manually and by machine;
3.1.6. rules for operating cash registers.
3.2. A cook of the 2nd category is obliged to conscientiously perform his labor
responsibilities:
3.2.1. comply with sanitary and hygienic requirements when working with
various products;
3.2.2. comply with internal labor regulations
organizations ____________________________;
(name of company)
3.2.3. comply with labor safety and security requirements
labor safety;
3.2.4. treat the property of the Employer and others with care
workers;
3.2.5. do not give interviews, do not hold meetings or negotiations,
concerning the activities of the Employer without prior permission
Management of the organization __________________________;
(name of company)
3.2.6. not to disclose information constituting a trade secret
organizations.
3.3. The employee has the right:
3.3.1. timely and precisely established in the organization
_________________________________________________________________________
(name of company)
deadlines for receiving the salary established for a 2nd category cook;
3.3.2. defend their rights granted to labor
legislation of the Russian Federation to the employee, in case of their violation
Employer.
4. Responsibility
4.1. A 2nd category cook is responsible for:
- improper performance or failure to fulfill one’s official duties
duties provided for in this job description - in
within the limits determined by the labor legislation of the Russian Federation.
- offenses committed in the course of carrying out their
activities - within the limits determined by administrative, criminal and
civil legislation of the Russian Federation.
- causing material damage - within the limits specified
labor and civil legislation of the Russian Federation.
The job description was developed in accordance with _____________________
(name, number
and document date)
Head of structural unit
_________________________
(signature)
» » ____________ 20__
The top 3 ratings of Russian companies with the best reputation according to the Reputation Institute include Domodedovo, Yandex and Sheremetyevo. In general, Russian companies have a worse reputation than foreign companies operating in Russia, as follows from the research data. Prepared for...
![](https://i2.wp.com/hrhelpline.ru/wp-content/uploads/2019/08/desktop_wide-1ujt.jpg)
![](https://i1.wp.com/hrhelpline.ru/wp-content/uploads/2019/08/9b71e927bbae4cc0a71c536bcd4625ce_ce_3000x1871x0x64_cropped_960x600.jpg)
Typical sample
I APPROVED
______________________________ (initials, surname)
(name of company, ______________________
enterprises, etc., him (director or other
organizational and legal form) official,
authorized
approve official
instructions)
"___" ____________ 20__
Job Description for 2nd Class Chef
_________________________________________________________________________
(name of organization, enterprise, etc.)
" " ______________ 20__ N ________
This job description was developed and approved by
based on an employment contract with __________________________________________
(name of the position of the person for whom the document is drawn up
this job description
and in accordance with the provisions of the Labor Code of the Russian Federation and
other regulations governing labor relations in the Russian Federation
Federation.
1. General Provisions
1.1. This job description defines the functional
duties, rights and responsibilities of a 2nd category cook.
1.2. A cook of the 2nd category is appointed to the position and released from
positions by order of the director in the manner established by the Labor Code
Russian Federation.
1.3. A 2nd grade cook reports directly to _______________.
(specify position)
1.4. A person who has a
primary or secondary vocational education;
1.5. During his temporary absence (vacation, illness), his
duties are performed by _________________________________;
(full name and position)
2. Functional responsibilities
2.1. A 2nd category cook performs the following functions:
2.1.1. auxiliary work in the preparation of dishes and culinary
products;
2.1.2. a 2nd grade cook peels potatoes, fruits, vegetables, fruits,
berries before or after washing with knives and other devices;
2.1.3. Sorts through greens, fruits, vegetables, berries, potatoes and removes
defective specimens and foreign impurities;
2.1.4. Washes vegetables and rinses them after peeling;
2.1.5. Slices bread, potatoes, vegetables, herbs;
2.1.6. Thaws fish, meat and poultry and guts fish, poultry and
game;
2.1.7. Cuts herring and sprat;
2.1.8. Processes by-products.
3. Rights and obligations
3.1. A 2nd category cook must know:
3.1.1. rules for primary culinary processing of raw materials and products and
requirements for the quality of semi-finished products made from them;
3.1.2. rules for slicing bread;
3.1.3. terms and conditions of storage of peeled vegetables;
3.1.4. device, rules of adjustment and operation
bread slicing machines of different brands;
3.1.5. safe working practices when slicing bread manually and by machine;
3.1.6. rules for operating cash registers.
3.2. A cook of the 2nd category is obliged to conscientiously perform his labor
responsibilities:
3.2.1. comply with sanitary and hygienic requirements when working with
various products;
3.2.2. comply with internal labor regulations
organizations ____________________________;
(name of company)
3.2.3. comply with labor safety and security requirements
labor safety;
3.2.4. treat the property of the Employer and others with care
workers;
3.2.5. do not give interviews, do not hold meetings or negotiations,
concerning the activities of the Employer without prior permission
Management of the organization __________________________;
(name of company)
3.2.6. not to disclose information constituting a trade secret
organizations.
3.3. The employee has the right:
3.3.1. timely and precisely established in the organization
_________________________________________________________________________
(name of company)
deadlines for receiving the salary established for a 2nd category cook;
3.3.2. defend their rights granted to labor
legislation of the Russian Federation to the employee, in case of their violation
Employer.
4. Responsibility
4.1. A 2nd category cook is responsible for:
- improper performance or failure to fulfill one’s official duties
duties provided for in this job description - in
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 specified
labor and civil legislation of the Russian Federation.
The job description was developed in accordance with _____________________
(name, number
and document date)
Head of structural unit
_________________________
(signature)
" " ____________ 20__
Agreed:
Head of Legal Department (initials, surname)
_________________________
(signature)
" " ____________ 20__
I have read the instructions: (initials, surname)
_________________________
(signature)
" " ____________ 20__
I CONFIRM:
[Job title]
_______________________________
_______________________________
[Name of company]
_______________________________
_______________________/[FULL NAME.]/
"_____" _______________ 20___
JOB DESCRIPTION
Cooks 2nd category
1. General Provisions
1.1. This job description defines and regulates the powers, functional and job responsibilities, rights and responsibilities of a 2nd category cook [Name of the organization in the genitive case] (hereinafter referred to as the Company).
1.2. A cook of the 2nd category is appointed and dismissed in accordance with the procedure established by the current labor legislation by order of the head of the Company.
1.3. A cook of the 2nd category belongs to the category of workers and reports directly to [name of the position of the immediate supervisor in the dative case] of the Company.
1.4. A person with vocational education, appropriate training and work experience in the specialty of at least 1 year is appointed to the position of 2nd category cook.
1.5. In practical activities, a 2nd category cook must be guided by:
- local acts and organizational and administrative documents of the Company;
- internal labor regulations;
- rules of labor protection and safety, ensuring industrial sanitation and fire protection;
- instructions, orders, decisions and instructions from the immediate supervisor;
- this job description.
1.6. A 2nd category cook must know:
- rules for primary culinary processing of raw materials and products and requirements for the quality of semi-finished products from them;
- rules for slicing bread;
- terms and conditions of storage of peeled vegetables;
- design, rules of regulation and operation of bread slicing machines of different brands;
- techniques for manual and machine slicing of bread.
1.7. During the period of temporary absence of a 2nd category cook, his duties are assigned to [name of the deputy position].
2. Job responsibilities
A 2nd category cook performs the following labor functions:
2.1. Performing auxiliary work in the production of dishes and culinary products.
2.2. Peeling, post-cleaning of potatoes, fruits, vegetables, fruits, berries before or after washing them using knives and other devices.
2.3. Sorting of greens, fruits, vegetables, berries, potatoes.
2.4. Removal of defective specimens and foreign impurities.
2.5. Washing vegetables, rinsing them after cleaning, post-cleaning.
2.6. Slicing bread, potatoes, vegetables, herbs.
2.7. Defrosting fish, meat, poultry.
2.8. Gutting of fish, poultry, game.
2.9. Cutting herring, sprat.
2.10. Processing of by-products.
In case of official necessity, a cook of the 2nd category may be involved in the performance of his official duties overtime, in the manner prescribed by law.
3. Rights
A 2nd category cook has the right:
3.1. Get acquainted with the draft decisions of the enterprise management concerning its activities.
3.2. Submit proposals for improvement of work related to the duties provided for in this job description for management’s consideration.
3.3. Inform your immediate supervisor about all shortcomings in the production activities of the enterprise (its structural divisions) identified during the performance of your official duties and make proposals for their elimination.
3.4. Request personally or on behalf of the immediate supervisor from heads of departments of the enterprise and specialists information and documents necessary to perform their job duties.
3.5. Involve specialists from all (individual) structural divisions of the Company in solving the tasks assigned to him (if this is provided for by the regulations on structural divisions, if not, with the permission of the head of the Company).
3.6. Require the management of the enterprise to provide assistance in the performance of their official duties and rights.
4. Responsibility and performance evaluation
4.1. A 2nd category cook bears administrative, disciplinary and material (and in some cases provided for by the legislation of the Russian Federation, criminal) responsibility for:
4.1.1. Failure to carry out or improperly carry out official instructions from the immediate supervisor.
4.1.2. Failure to perform or improper performance of one's job functions and assigned tasks.
4.1.3. Illegal use of granted official powers, as well as their use for personal purposes.
4.1.4. Inaccurate information about the status of the work assigned to him.
4.1.5. Failure to take measures to suppress identified violations of safety regulations, fire safety and other rules that pose a threat to the activities of the enterprise and its employees.
4.1.6. Failure to ensure compliance with labor discipline.
4.2. The assessment of the work of a 2nd category cook is carried out:
4.2.1. By the immediate supervisor - regularly, in the course of the employee’s daily performance of his labor functions.
4.2.2. The certification commission of the enterprise - periodically, but at least once every two years, based on documented results of work for the evaluation period.
4.3. The main criterion for assessing the work of a 2nd category cook is the quality, completeness and timeliness of his performance of the tasks provided for in these instructions.
5. Working conditions
5.1. The work schedule of a 2nd category cook is determined in accordance with the internal labor regulations established by the Company.
5.2. Due to production needs, a 2nd category cook is required to go on business trips (including local ones).
I have read the instructions on ___________/___________/“____” _______ 20__.
_____________________________________________________________________
(name of organization, enterprise, etc.)
" " ______________ 20__ N ________
This job description was developed and approved by
based on an employment contract with __________________________________________
(name of the position of the person for whom the document is drawn up
this job description
and in accordance with the provisions of the Labor Code of the Russian Federation and
other regulations governing labor relations in the Russian Federation
Federation.
1. General Provisions
1.1. This job description defines the functional
duties, rights and responsibilities of a 2nd category cook.
1.2. A cook of the 2nd category is appointed and dismissed by order of the director in the manner established by the Labor Code of the Russian Federation.
1.3. A 2nd grade cook reports directly to _______________.
(specify position)
1.4. A person with primary or secondary vocational education is appointed to the position of cook of the 2nd category;
1.5. During his temporary absence (vacation, illness), his duties are performed by _________________________________;
(full name and position)
2. Functional responsibilities
2.1. A 2nd category cook performs the following functions:
2.1.1. auxiliary work in the production of dishes and culinary products;
2.1.2. a 2nd-class cook peels potatoes, fruits, vegetables, fruits, berries before or after washing using knives and other devices;
2.1.3. Sorts through greens, fruits, vegetables, berries, potatoes and removes defective specimens and foreign impurities;
2.1.4. Washes vegetables and rinses them after peeling;
2.1.5. Slices bread, potatoes, vegetables, herbs;
2.1.6. Thaws fish, meat and poultry and guts fish, poultry and game;
2.1.7. Cuts herring and sprat;
2.1.8. Processes by-products.
3. Rights and obligations
3.1. A 2nd category cook must know:
3.1.1. rules for primary culinary processing of raw materials and products and requirements for the quality of semi-finished products from them;
3.1.2. rules for slicing bread;
3.1.3. terms and conditions of storage of peeled vegetables;
3.1.4. design, rules for adjustment and operation of bread slicing machines of different brands;
3.1.5. safe working practices when slicing bread manually and by machine;
3.1.6. rules for operating cash registers.
3.2. A 2nd category cook is obliged to conscientiously perform his job duties:
3.2.1. comply with sanitary and hygienic requirements when working with
various products;
3.2.2. comply with the internal labor regulations of the organization ____________________________;
(name of company)
3.2.3. comply with labor protection and occupational safety requirements;
3.2.4. treat the property of the Employer and other employees with care;
3.2.5. do not give interviews, do not hold meetings and negotiations regarding the activities of the Employer without the prior permission of the management of the organization __________________________;
(name of company)
3.2.6. not to disclose information that constitutes a trade secret of the organization.
3.3. The employee has the right:
3.3.1. timely and precisely established in the organization
_________________________________________________________________________
(name of company)
deadlines for receiving the salary established for a 2nd category cook;
3.3.2. defend their rights granted to the employee by the labor legislation of the Russian Federation in case of their violation by the Employer.
4. Responsibility
4.1. A 2nd category cook is responsible for:
- improper performance or failure to fulfill one’s job duties as provided for in this job description - within the limits determined by the labor legislation of the Russian Federation.
- 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.
- causing material damage - within the limits determined by the labor and civil legislation of the Russian Federation.
The nutrition of a modern person must be correct and complete, as it is the basis of health and well-being. Unfortunately, in the modern world, due to lack of time, people eat hastily prepared meals from semi-finished products. Or they satisfy their hunger in establishments that serve fast food.
Such a diet cannot be called healthy. Therefore, it is important to eat only where professional chefs work who can prepare tasty and healthy dishes of the highest quality. A good specialist knows how and with what to please visitors of a catering establishment.
Where do they teach professional cooking? How much does a chef earn per month for preparing borscht and donuts? What influences the level of his average monthly income? Can the chef count on any additional bonuses?
Professional responsibilities of a cook
The profession of a cook has always been in demand and popular. To work as a cook, it is enough to receive a secondary specialized education at a specialized college. It is worth noting that a diploma in food preparation does not guarantee employment. The cook must have a good knowledge of the technology of preparing various dishes and follow the rules of food storage.
In addition, the specialist must have knowledge in the field of nutrition and take into account the calorie content of foods when preparing food. He must confidently use kitchen utensils and understand how to serve various dishes. After all, the sight of a prepared dish should arouse the visitor’s appetite and desire to try it.
Integral personality traits of a cook should be cleanliness and accuracy. The chef must also regularly undergo a medical examination. Only this can guarantee the safety of the results of its activities. Otherwise, visitors to a cafe or restaurant risk ending up in a hospital bed due to a food infection.
It should be noted that the work of a cook involves the use of electrical appliances, open fire, cutting objects and other dangerous tools. Therefore, representatives of this profession need knowledge of safety regulations. Cooks are required to know how to provide first aid in the event of injuries and burns.
The range of responsibilities of kitchen workers is very wide. In addition to cooking, he must:
- prepare your workplace and prepare the main products included in the dishes of the main and special menu of the catering establishment;
- strictly adhere to the technology and recipes of the prepared dishes;
- keep the deadlines for the sale of finished products under strict control and comply with the rules for placing products;
- promptly notify the administration of the establishment about faulty equipment and the lack of necessary products;
- monitor the safety of the equipment, use it only in compliance with all safety standards;
- Be polite in your interactions with other staff and visitors.
Chef salary
A chef's salary depends on many factors:
Discharge
Representatives of this profession can be specialists from the first to the sixth category. Those with higher ranks earn more. Culinary school graduates usually have a 2nd category. This provides them with earnings in the range of 7-9 thousand rubles. A young chef can improve his rank. To do this, you need to study and develop your skills, get a specialization, for example, as a culinary chef. Specialists of 3-4 categories receive 13-19 thousand rubles for their work. And ranks 5-6 allow cooks to earn 20-31 thousand rubles. Thus, the earnings of workers in good restaurants reach 33-46 thousand rubles.
City of residence and place of work
Master chefs living in millionaire cities and tourism centers earn more than their colleagues living in the provinces. Chefs at fashionable restaurants earn more than workers in small cafes or school canteens.
Average check sizes
The chef's salary depends on the profitability of the establishment, which is determined by the size of the average order. So the chef of a restaurant where the average bill is 1.5-2 thousand rubles. receives 32-34 thousand rubles for his work. per month. When the price on the check exceeds 3-3.5 thousand rubles, the salary increases to 42-44 thousand rubles.
It should be noted that kitchen masters should be aware of the system of fines that applies to employees of almost all catering establishments. If a cook violates the storage conditions of food or the cooking technology, then he faces a reduction in earnings of up to 25%.
Bonuses and extra payments
For good work, a restaurant chef can count on material rewards in the form of bonuses, tips and special payment conditions when working at banquets and receptions. Also, chefs of cafes and restaurants are often given the opportunity to have free meals at their place of work.
Chefs working in the stores of the Perekrestok retail chain can count on branded workwear, awards, and New Year's gifts for children from the company.
Salaries of chefs in Moscow
Today the capital is experiencing a major shortage of catering specialists - more than 9,000 empty places. Open vacancies offer a chef a job with a salary of 20-181 thousand rubles. Restaurants in Moscow require master chefs for a salary of 31-72 thousand rubles.
The company promises the maximum salary Personnel center "Domhelper". There is a vacancy here for a 5-6 grade cook with experience working with families. The applicant must prepare dishes of varying complexity, taking into account the rules of dietary and separate meals. His responsibilities include preparing the menu and setting the table. Work involves traveling with family to Germany for a long period. For such work, the cook is promised a salary of 175-180 thousand rubles.
They earn much less than their colleagues chefs of capital schools. Their monthly salary does not exceed 20-33 thousand rubles.
Average monthly income of chefs in Moscow– 38-41 thousand rubles. Which does not reach the average salaries in the capital, which reach 59-62 thousand rubles.
How much do chefs earn in other cities of Russia?
Currently, more than 22,500 positions for a cook remain vacant in Russia. Employers promise specialists salaries from 9.7 to 150 thousand rubles. Chefs earn more than others Krasnoyarsk for work at off-site catering facilities in the canteens of rotational camps - 91-102 thousand rubles.
School canteen cooks earn the least Penza, Saratov, Magnitogorsk, Chelyabinsk, Kemerovo, St. Petersburg, Yoshkr-Ola, Tver, Anapa and other cities of Russia. They earn only 9.8-15 thousand rubles. per month. The average figures in chefs' pay slips are at the level of 19-23 thousand rubles.
How much do chefs earn in other countries of the world?
In countries North America and Europe cooks earn monthly 1.45-1.95 thousand dollars (89-117 thousand rubles), which is 4-6 times higher than the salaries of Russian catering cooks.
Retirement
Male chefs can retire upon reaching their 60th birthday, and female chefs upon their 55th birthday. The level of pensions for cooks is low, approximately 8-10 thousand rubles.