A sample work schedule for cooks in a children's camp. Razgonskaya secondary school

"APPROVE"

"____" __________ 20 year

children's school camp

I. GENERAL PROVISIONS

1.1. The cook of the children's health camp is appointed to the position by order of the director of the educational institution.

1.2. Qualifications: experience practical work in production for at least 5 years.

1.3. Is a financially responsible person.

1.4. Structurally subordinate to the head of the camp.

1.5. In its activities, it is guided by the Regulations (Charter) on the children's health camp, sanitary and hygienic rules and regulations, technological documents on the profile of work, this instruction.

II. DUTIES

The cook must:

Before the opening of the children's health camp, undergo a mandatory medical examination for the right to work in it, properly draw up a personal health book and hand it over to the head of the children's health camp;

Pass mandatory briefing in the amount necessary for the implementation of their functional duties;

Comply with the requirements of the Regulations (Charter) of the camp;

Maintain Accuracy production process and technology of preparation of dishes, their design and serving;

Ensure the completeness of the investment of products in the boiler and the weight yield of dishes in accordance with the menu layout;

Comply with sanitary rules industrial premises and your workplace;

Know the recipes, the basics of cooking technology, quality requirements, the rules of distribution (settings), the terms and conditions of storage of dishes,

Know the signs and organoleptic methods for determining their good quality, the rules, techniques and sequence of operations for preparing them for heat treatment; appointment,

Know the rules for using the used technological equipment, production equipment, tools, weighing instruments, utensils and the rules for caring for them;

Observe the sanitary and hygienic rules of the technological process of cooking;

Be financially responsible for the consumption of food, utensils, containers, energy resources and technological equipment, water;

Ensure the organization of the distribution of dishes and their weight control;

Ensure the safety of the material assets of the dining room: kitchen and tableware, kitchen utensils, technological equipment, furniture, soft furnishings, overalls;

Take measures to ensure the safety of life and health of children and adolescents in the children's health camp;

pass in time medical checkup, have a permit to work in a children's camp;

Comply with the Internal Regulations, rules and norms of labor protection, safety, industrial sanitation, fire safety, sanitary and hygienic rules and norms.

III. RIGHTS

The chef has the right:

Contact the camp management with questions about protecting their professional interests, the interests of children and the camp as a whole;

IV. RESPONSIBILITY

The cook bears administrative, disciplinary, material, criminal liability under the current legislation for:

Insufficient completeness, quality and timeliness in achieving the results of the activities of the catering department of the children's health camp;

Lack of conditions to ensure the safety of children and adolescents;

Violations of the requirements of the Internal Regulations;

Non-compliance with labor protection standards and safety regulations, technology for preparing, processing and dispensing ready-made meals;

Violation of sanitary and hygienic rules and regulations, fire safety rules, industrial sanitation;

Improper documentation;

Children's camp cook

I am familiar with the instructions:

____________ /_________________/

Signature Full name

«……» ……………… 20g.

"APPROVE"

Director ____________G.A.Poyarkova

"____" __________ 20 year

Dishwasher job description

children's school camp

I. GENERAL PROVISIONS

1.1. The dishwasher of a children's school camp (hereinafter referred to as the washer) is appointed to the position by order of the director of the educational institution.

1.2. Qualification requirements: short-term industrial training without presenting requirements for work experience.

1.3. Structurally subordinate to the head of the camp, works under the guidance of the head. production.

1.4. For the period of absence, he is replaced by a washer, replaces the washer.

1.5. He is a financially responsible person and is responsible for the property entrusted to him.

1.6. In its activities, it is guided by the Regulations (Charter) of the camp, sanitary and hygienic rules and regulations, the provisions of technological documents on the profile of work, this instruction.

II. DUTIES

The washer must:

Pass a mandatory medical examination for the right to work in a children's school camp, properly draw up a personal health book.

Complete mandatory training to the extent necessary to complete official duties;

Comply with the requirements of the Regulations (Charter) of the camp, comply with the Internal Regulations.

Strictly comply with sanitary and hygienic rules and regulations;

Pass the necessary medical examinations;

Read this manual and follow it strictly;

Wash and dry used dishes in accordance with approved technologies using approved disinfectants, cleaners and detergents;

Clean dishes, put waste in specially designed and marked containers;

Monitor the condition of glass and ceramic dishes, remove broken, chipped dishes from circulation;

Monitor the availability of detergents, cleaning and disinfectants, rags;

Cleaning and washing the production area;

Work only in clean overalls and shoes;

Monitor the cleanliness of the rags used for washing and cleaning the premises where the dishes are processed;

Monitor the status of technological equipment

III. RIGHTS

The cleaner has the right to:

Submit proposals for improving the system of the camp;

Contact the camp management with questions about protecting their professional interests, the interests of children and the camp as a whole;

Get acquainted with the projects, decisions of the relevant bodies and organizations on the activities of children's health institutions, camps, referred to its competence, make appropriate proposals on them.

IV. RESPONSIBILITY

The washer bears administrative, disciplinary, material and criminal liability under the current legislation for:

Negligence in the performance of their official duties;

Disruption of the production process when establishing direct guilt;

Failure to comply with the Internal Regulations;

Failure to comply with labor protection standards and safety regulations, violation of sanitary and hygienic rules and regulations, fire safety rules, industrial sanitation, this instruction;

Failure to comply with labor discipline;

Safety of the entrusted material values.

Dishwasher at a children's school camp

Acquainted with the instruction (a): ____________ /_________________/

Signature Full name

«……» ……………… 20g.

The employees of the canteen fulfill the "Requirements for the observance of the rules of personal hygiene by employees of the catering department":

Healthy persons who have undergone a medical examination in accordance with the current orders and instructions, as well as those who have attended a hygiene training course with passing a test, are allowed to work at the catering unit;

Each employee has a personal medical book, which contains the results of medical examinations, information about the transferred infectious diseases, on the delivery of a sanitary minimum;

The staff of the catering unit observes the following rules of personal hygiene:

Comes to work in clean clothes and shoes;

Leaves outerwear, headwear, personal items in the dressing room;

Cut nails short;

Before starting work, wash their hands thoroughly with soap and water, put on clean sanitary clothes in a specially designated place, after visiting the toilet, wash their hands thoroughly with soap and disinfectant solution; - when signs appear colds or intestinal dysfunction, as well as suppuration, cuts, burns, inform the administration and apply to a medical institution for treatment;

Report all cases of illness intestinal infections in the worker's family.

Employees in catering facilities are not allowed to:

- atmanufacturingdishes,culinaryAndconfectioneryproductswearjewelryproducts,covernailsvarnish,zip upsanitary clothingpins;

Eating, smoking in the workplace.

Meals are allowed in a designated area.

Every day, before the start of the shift, the head of the camp examines the exposed surfaces of the body for the presence of pustular diseases in all workers. Persons with pustular skin diseases, festering cuts, burns, abrasions, as well as catarrhs of the upper respiratory tract are not allowed to work, but are transferred to another job. The results of inspections are recorded in the journals of the established form.

Familiarized:

AGREED
Chairman of the trade union committee
___________ /___________________/
protocol No. ____ dated "__" ___ 2019

APPROVED
Director
Name of institution
_________ N.V. Andreichuk
Order No.__ dated "_"._.2019

Job description
Day Camp Chefs

1. General provisions
1.1. Real school day camp cook job description developed in accordance with the Decree of the Ministry of Labor of the Russian Federation of 05.03.2004 No. 30 "On approval of the Unified Tariff and Qualification Directory of Works and Professions of Workers, section" Trade and Public Catering "; "; Labor Code Russian Federation and other normative acts regulating labor relations between an employee and an employer.
1.2. During the development of the job description of the cook of the school day-care camp for children, the requirements of the Decree of the Ministry of Labor of the Russian Federation dated December 17, 2002 No. 80 " Guidelines on the development of state regulatory requirements for labor protection”.
1.3. A person who has primary or secondary vocational education in the specialty without presenting work experience requirements may be appointed to the position of a day camp cook.
1.4. The camp cook is hired and dismissed by the director of the educational institution.
1.5. The cook of the day camp is subordinate to the head of the school camp, the director of the educational institution, the head of production, and also follows all the instructions of the medical worker of the school camp on issues related to compliance with sanitary and epidemiological rules.
1.6. A person who has undergone professional hygienic training (sanimum), attestation and medical examination in accordance with the established procedure, is vaccinated in accordance with the national immunization schedule, as well as according to epidemiological indications, is allowed to work as a cook in a camp with a daytime stay for children. It is the employee's responsibility to review this Day Camp Cook Job Description.
A cook performing work in a school camp must have a personal medical book of the established form, which contains the results of medical and laboratory tests, information about past infectious diseases, preventive vaccinations (SanPiN 2.4.4.2599-10).
1.7.

SanPiN 2.4.4.2599-10 "Hygienic requirements for the arrangement, maintenance and organization of the working hours in health institutions with daytime stay of children during the holidays";
orders and instructions of the educational authorities on the organization of summer recreation for students;
methodological recommendations on the organization and implementation of production control at facilities engaged in the production and sale food products;
Regulations on the camp and other local acts on catering in a day camp for children;
an approved 10-day menu for day camp students;
rules and regulations of labor protection and fire protection.

characteristics and biological value of various food products;
nutritional features of pupils of summer school health camps, as well as features of culinary processing of products for children of different ages;
commodity characteristics of raw materials, methods and sequence of technological operations during its culinary processing;
recipes and technology for preparing semi-finished products, dishes and culinary products, including compatibility, interchangeability of products, changes that occur during the cooking process;
established periods of storage and use of raw and finished products;
sanitary and hygienic norms and rules during the production of culinary products, conditions and shelf life, transportation and sale of products;
schedule and rules for laying food for preparing ready-made food for children at the school camp;
technology of preparation of the first, second, third and culinary products;
mode and duration of heat treatment and other processes: boiling, frying, poaching, baking during cooking for day camp pupils;
norms, ratios and sequence of laying raw materials;
the volume of dishes, according to the age of the pupils of the daytime health camp;
therapeutic and preventive nutrition and features of culinary processing for the preparation of dietary dishes;
organoleptic methods for assessing the quality of culinary products, signs of poor quality of dishes and culinary products;
the device and principle of operation of the serviced mechanized, thermal, weight-measuring, refrigeration and other equipment, the rules for using and caring for it;
sanitary rules for maintaining the dining room of the school camp, personal hygiene rules, measures to prevent food poisoning;
the established regime of the day of the school camp with the daytime stay of children, the rules and schedule for the distribution of food;
procedure for emergency and emergency situations.

1.7. A cook at a school day camp can accept persons who have reached the age of 18, have the necessary qualifications or have completed appropriate courses in special cooking education.

2. School Day Camp Chef Functions
2.1. The camp cooks are entrusted with the functions of ensuring timely, according to the camp regime, high-quality food preparation for pupils and workers of the school day camp.

3. Job Responsibilities of a School Camp Cook
3.1. The main job responsibility of the health camp cook is to prepare meals for pupils of different ages according to the menu established and approved in the school day camp.
3.2.

stay at the workplace only in overalls;
every day in the morning to get acquainted in detail with the menu-layout approved in the camp for the coming day, hang the products intended for each meal in a separate container;
very strictly observe the correspondence of the weight of portioned dishes to the output of the dish indicated in the menu-layout, approved in the camp with a day stay;
during the culinary processing of food products, strictly observe all technological requirements;
accept products from the storekeeper according to the layout menu approved at the school camp for the coming day, without fail against signature;
accurately prepare and lay down products according to the layout menu approved in the school day camp for children;
use in their work exceptionally well-measured containers;
strictly observe all the rules for cutting and preparing dishes on special tables and exclusively labeled inventory;
during the operation of technological equipment, the possibility of contact between raw and ready-to-eat products should be completely excluded;
all available kitchen utensils should be stored separately and used exclusively for their intended purpose, the use of dishes with chipped edges, cracks, chips, deformed, damaged enamel, plastic and aluminum appliances should not be allowed;
strictly observe the correspondence of the weight of portioned dishes to the output of the dish indicated in the layout menu;
strictly observe during the culinary processing of food products hygienic requirements in the technological processes of cooking;
on the first day of receipt of meat, be sure to cut it into pulp and bones, reporting all the data to the storekeeper;
strictly follow all the rules of cooking vegetables to preserve vitamins;
the cook of the school camp is obliged to give out all piece products to the groups according to the account, in accordance with the notebook for registering pupils in groups.

viscous, semi-viscous, pureed and crumbly cereals from various cereals;
boiled, stewed, baked, mashed potatoes and other vegetable dishes;
vegetable, fruit, fruit and vegetable salads, vinaigrettes;
meat broths and poultry broths;
vegetarian, puree-like, cold and dressing soups on meat broth;
tomato, sour cream, milk and fruit sauces;
souffle, meatballs, cutlets, goulash and other dishes from meat, chicken and fish products, offal (liver, tongue);
casseroles from cereals, vegetables with meat, eggs and cottage cheese;
dairy and egg dishes;
hot and cold drinks;
compotes, kissels and other third courses;
fortified instant drinks (from concentrate);
yeast and unleavened dough, bake buns, pies, pancakes, cheesecakes and other culinary products from it.

mark technological equipment, inventory, utensils, containers in accordance with sanitary requirements for raw and finished products;
give out ready-made food only after taking a sample by a health worker and the head of the school day-care camp, without fail, noting the taste, readiness of the dishes and fixing the corresponding entry in the finished dishes’ rejection log.

3.5. The cook of the school camp is obliged every day to leave a daily sample of finished portioned products in full, 1 dish and side dishes of at least 100 g.
Sampling should be carried out in a sterile glass container with a lid (garnishes and salads in a separate container) and stored for 48 hours in a special refrigerator or in a special refrigerator designed for storage fermented milk products at temperatures from +2 to +6 °C.
3.6. Day camp cook is required to control the weight of food waste on the menu when processing or preparing for cooking raw foods(vegetables, meat, fish, chicken, fruits).
3.7. The cook of the day camp must very strictly comply with all the provisions of the job description of the cook of the school health camp with day stay for children, instructions for labor protection when performing work, instructions for fire protection measures in the canteen of the school day camp for children.

4. The rights of the cook of the school children's day camp
The cook of a school camp with a day stay for children has every right to:
4.1. Do not use non-fresh and low-quality products for cooking.
4.2. Make your own proposals for improving the organization of meals in the school day camp.
4.3. Demand from the administration of the camp the creation of all conditions that are necessary for the high-quality performance of their professional duties.
4.4. To ask the administration to punish persons who use kitchen equipment without the permission of the camp cook.
4.5. Take an active part in the activities of the collegiate self-government bodies of the school day camp.
4.6. Receive all social guarantees and benefits established by local acts of the school camp with daytime stay of children in accordance with the law of the Russian Federation.

5. School Day Camp Cook Responsibility
5.1.

high quality and full compliance of the prepared dishes with the menu-layout approved in the school camp;
strict adherence to the technology of cooking and timely distribution of food to groups according to the distribution schedule with the obligatory observance of the norms of ready meals;
complete safety of food products after issuing them to the canteen of the school camp;
strict adherence to the diet in the school camp.

5.2. For causing material damage within the limits established by the current labor, criminal and civil legislation of the Russian Federation.
5.3. For non-fulfillment or inappropriate fulfillment, without good reason, of the Charter and the Internal Labor Regulations of the school camp, other local and regulatory acts, legal orders of the head of the camp, head of production, of their job duties, defined by the job description of the cook of the school day-care camp given here, in including in case of non-use of the rights granted to him, the cook of the day camp bears disciplinary responsibility in the manner prescribed by the labor legislation of the Russian Federation. For any gross violation of labor duties, dismissal may be applied as a disciplinary sanction.
5.4. For any violation of the rules of fire protection, labor protection, sanitary and hygienic requirements for organizing the life of pupils of a school day camp, a cook may be held administratively liable in the manner and in cases established by the administrative legislation of the Russian Federation.

6. Relationships. Relationships as a Day Care Camp Cook
Day Camp Chef:
6.1. He is subordinate to the head of the school camp and the head of the structural unit (chef).
6.2. Works closely with the nurse, day camp superintendent, and kitchen worker.
6.3. Notifies the head of the camp and the head of the structural unit of the occurrence of difficulties in the performance of work.
6.4. Always performs one-time assignments of the head of the camp and the head of the structural unit.
6.5. Receives from the administration of the school camp materials of a legal, organizational and methodological nature, familiarizes himself with the necessary documents against signature.
6.6. He systematically exchanges information on all issues within his competence with the administration, school camp teachers, and canteen (kitchen) workers.

JOB DESCRIPTIONCHEF OF CHILDREN'S HEALTH CAMP

1. GENERAL PROVISIONS

1.1. The chef is in charge of all the work of the catering unit.

1.2. The chef is appointed and dismissed by the director of the company.

1.3. The chef reports directly to the head of the health camp.

1.4. Qualification requirements: special culinary education.

2. RESPONSIBILITIES

2.1. The health camp chef is responsible for:

2.1.1. Organize the work of all catering staff.

2.1.2. Together with the doctor, monitor the sanitary and hygienic condition of the kitchen, food processing workshops, and the dining room.

2.1.3. Make a menu for the next day.

2.1.4. Make a request for the purchase of the necessary products and control their purchase.

2.1.5. Daily receive products from the food warehouse, control their storage in the daily food supply room and bookmark in the boiler.

2.1.6. Control the technology and processing of products, the correct use of kitchen utensils and tools, the presence of markings on all equipment, the cleanliness of premises, equipment and overalls of food unit employees in accordance with the requirements of the SES.

2.1.7. Control the technology of washing tableware, tea and kitchen utensils, washing tables and floors in the dining room.

2.1.8. Strictly monitor the diet of children: control the caloric content, the ratio of ingredients, vitamins, the shelf life of products.

2.1.9. Supervise compliance with safety instructions when working on kitchen equipment or during kitchen operations.

2.1.10. Make a weekend schedule for the catering staff and approve it with the director of the health camp.

2.1.11. Monitor the performance of all employees of the catering department of their duties.

2.1.12. Control the preparation of vegetables (potatoes, cabbage) for long-term storage.

2.1.13. Timely submit applications for the purchase of equipment and inventory.

3. SKILLS

3.1. The chef of the health camp must know and be able to:

3.1.1. Demand from subordinates the strict performance of their duties.

3.1.2. Have complete information about the work of the kitchen and dining room.

3.1.3. Demand the immediate elimination of technical reasons that impede the performance of official duties.

3.1.4. Fundamentals of labor legislation.

3.1.5. Rules and norms of labor protection and safety.

3.1.6. Internal labor regulations.

3.1.7. Quality policy, quality goals.

3.1.8. Rules of sanitation and hygiene.

4. RIGHTS

4.1. The chef has the right:

4.1.1. Require subordinates to strictly comply with their duties.

4.1.2. Demand the immediate elimination of technical reasons that impede the performance of official duties.

4.1.3. Timely submit applications for the purchase of equipment and inventory.

4.1.4. Require the administration of the company _____________________ and DOL to create the conditions necessary for normal operation and ensure the complete safety of the material assets entrusted to him.

5. RESPONSIBILITY

5.1. The chef is responsible for:

5.1.1. For improper performance or non-performance of their official duties provided for by this job description, to the extent determined by the current labor legislation.
5.1.2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation.
5.1.3. For failure to comply with orders, instructions and instructions of the head of ____________ and the head of the DOL.
5.1.4. For theft in the workplace.

I approve:

Principal of School No. 24

JOB DESCRIPTION

cooksschool day camp
1. General provisions

1.1 The cook is appointed for the duration of the camp within his working hours by order of the director of the school.

1.2 The cook reports to the director of the school.

1.3 In his work, the cook is guided by the rules of food preparation and food storage; rules of sanitation and hygiene for the maintenance of kitchen premises; the device and purpose of the serviced equipment and devices; cleaning rules; rules for the safe use of detergents and disinfectants; rules for the operation of sanitary and kitchen equipment; general rules and the norms of labor protection, industrial sanitation and fire protection, as well as the Rules of the internal labor regulations of the camp and this Instruction.

1.4. Obliged to undergo a medical examination twice a year and have a doctor's report in

health book.

1.5 Undergo hygienic training with passing the sanitary minimum with

registration in the sanitary book in Rospotrebnadzor of Kazan

1.6. Know SanPin 2.4.4.2599-10
2.Functions

2.1. The main purpose of the position of a cook is to prepare quality food and maintain proper sanitary condition and order in the catering department;

2.2. Complies with cooking standards food;

2.3. Carries out the preparation of daily samples of finished products in marked containers.

2.4. Observes correctness in the treatment of employees and students; 2.5. Does not disclose or give any information regarding the production activities of the school. 2.6. In relation to the school staff does not give negative characteristics;
3.Job responsibilities

The chef has the following responsibilities:

3.1. Is at the workplace in overalls (robes, scarves, caps)

3.2. Prepares quality food, and also participates in the commission for the grading of raw and finished products.

3.3. Washes dishes, cleans and disinfects sinks and other sanitary equipment;

3.4. Observes the rules of sanitation and hygiene in the kitchen premises, ventilates them; turns on and off the lighting in accordance with the set mode.

3.5. Prepares and uses the necessary cleaning and disinfecting solutions in compliance with the safety rules and the relevant instructions for use;

3.6. Complies with safety regulations and fire safety;

3.7. Monitors order in the assigned area, tactfully cuts down obvious violations of order on the part of students, and in case of their disobedience to a legal requirement, informs the camp teacher about this;

3.8. At the beginning and at the end of each working day, bypasses the assigned area in order to check the serviceability of equipment, furniture, locks and other locking devices, window panes, taps, switches, sockets, light bulbs, etc.;

3.9. Monitors the power outage in the building at the onset of daylight hours, and at the end of the shift, de-energizes the canteen building with a knife switch;

3.10 Works according to the working hours of the camp.
4. Rights

The chef has the right:

4.1. To receive detergents, inventory and cleaning material, allocation of premises for their storage;

4.2. To receive overalls in accordance with established standards.
5. Responsibility

5.1 For non-fulfillment or improper fulfillment without good reason of the Internal Labor Regulations of the school, legal orders and orders of the school administration and other local regulations, official duties established by this Instruction, the cook shall be disciplinary liable in the manner determined by labor legislation.

5.2 For the guilty infliction of damage to the school or participants in the educational process in connection with the failure to fulfill their official duties, the cook shall be liable in the manner and within the limits established by labor or civil legislation.
Familiar with instructions

"____" ___________20____

I approve:

Principal of School No. 24

A.N. Vasilyeva______________

JOB DESCRIPTION

office cleaner in school day camp

1. General Provisions.

1.1. The office cleaner is appointed for the duration of the camp within his working hours by order of the director of the school.

The office cleaner reports directly to the head of the camp.
In his work, the cleaner of office premises is guided by the rules of sanitation and hygiene for the maintenance of school premises; the device and purpose of the serviced equipment and devices: cleaning rules; rules for the safe use of detergents and disinfectants; rules for the operation of sanitary equipment; general rules and norms of labor protection, industrial sanitation and fire protection, as well as the Charter and the Internal Labor Regulations of the camp and this Instruction.

2.Functions

The main purpose of the office cleaner position is to maintain proper sanitary condition and order in the assigned area.
3.Job responsibilities

The office cleaner has the following responsibilities:

Removes assigned to him service and premises intended for the recreation of children attending a summer camp.
Removes dust, sweeps and washes topmasts floors, window frames and glass, furniture;
Cleans paper bins, collects garbage and takes it to the designated place;
Cleans and disinfects sinks and other sanitary equipment;
Observes the rules of sanitation and hygiene in the rooms to be cleaned, ventilates them; turns on and off the lighting in accordance with the set mode;
Prepares, in compliance with safety rules, the necessary cleaning and disinfecting solutions;
Complies with safety and fire safety regulations;
Monitors order in the assigned area, tactfully cuts down obvious violations of order on the part of students and, in case of their disobedience, informs the duty educator about this to the legal requirement;
At the beginning and at the end of each working day, bypasses the assigned area in order to check the serviceability of equipment, furniture, locks and other locking devices, window panes, taps, sinks, switches, sockets, light bulbs, etc.;

Monitors the shutdown of electricity in the building at the onset of daylight hours;
Works according to the working hours of the camp.

4. Rights

The office cleaner has the right to:

To receive detergents, inventory and cleaning material, allocation of premises for their storage;
To receive uniforms according to established standards.

5. Responsibility

For non-fulfillment or improper fulfillment without good reason of the Internal Labor Regulations of the camp, orders and orders of the school administration, the head of the camp and other local regulations, official duties established by this Instruction, the cleaner of office premises bears disciplinary responsibility in the manner determined by labor legislation.
For the guilty infliction of damage to the school or participants in the educational process in connection with the failure to fulfill their official duties, the cleaner of office premises shall be liable in the manner and within the limits established by labor and civil legislation.

I am familiar with the instruction _______________________________________________________________

APPROVE:

HEAD TEACHER

_____________AND. E. POPOV

Job description of a cook

children's school camp

I. GENERAL PROVISIONS

1.1. The cook of the children's health camp is appointed to the position by order of the director of the educational institution

1.2. Is a financially responsible person.

1.3. Structurally subordinate to the head of the camp.

1.4. In its activities, it is guided by the Regulations (Charter) on the children's health camp, sanitary and hygienic rules and regulations, technological documents on the profile of work, this instruction.

II. DUTIES

The cook must:

Pass mandatory briefing in the amount necessary for the implementation of their functional duties;

Comply with the requirements of the Regulations (Charter) of the camp;

Read this manual and follow it strictly;

Observe the accuracy of the production process and the technology of preparing dishes, their presentation and serving;

Ensure the completeness of the investment of products in the boiler and the weight yield of dishes in accordance with the menu layout;

Comply with the sanitary rules for the maintenance of industrial premises and your workplace;

Know the recipes, the basics of cooking technology, quality requirements, the rules of distribution (settings), the terms and conditions of storage of dishes,

Know the signs and organoleptic methods for determining their good quality, the rules, techniques and sequence of operations for preparing them for heat treatment; appointment,

Know the rules for using the used technological equipment, production equipment, tools, weighing instruments, utensils and the rules for caring for them;

Observe the sanitary and hygienic rules of the technological process of cooking;

Clean dishes, put waste in specially designed and marked containers;

Monitor the condition of glass and ceramic dishes, remove broken, chipped dishes from circulation;

Monitor the availability of detergents, cleaning and disinfectants, rags;

Cleaning and washing the production area;

Work only in clean overalls and shoes;

Monitor the cleanliness of the rags used for washing and cleaning the premises where the dishes are processed;

Monitor the status of technological equipment

perform other work included in the scope of duties, by order of the head of production;

III. THE RIGHTS

The kitchen worker has the right:

Submit proposals for improving the system of the camp;

Contact the camp management with questions about protecting their professional interests, the interests of children and the camp as a whole;

IV. RESPONSIBILITY

A kitchen worker bears administrative, disciplinary, material and criminal liability under the current legislation for:

Negligence in the performance of their official duties;

Disruption of the production process when establishing direct guilt;

Failure to comply with the Internal Regulations;

Failure to comply with labor protection standards and safety regulations, violation of sanitary and hygienic rules and regulations, fire safety rules, industrial sanitation, this instruction;

Failure to comply with labor discipline;

Safety of the entrusted material values.

Kitchen worker at a children's school camp

Acquainted with the instruction (a): ____________ /_________________/

signature Full name

«……» ……………… 20g.

"Requirements for compliance with the rules of personal hygiene by employees of the catering department":

Each employee has a personal medical book, in which they enter the results of medical examinations, information about past infectious diseases, about passing the sanitary minimum;

The staff of the catering unit observes the following rules of personal hygiene:

Comes to work in clean clothes and shoes;

Leaves outerwear, headwear, personal items in the dressing room;

Cut nails short;

Before starting work, wash their hands thoroughly with soap and water, put on clean sanitary clothes in a specially designated place, after visiting the toilet, wash their hands thoroughly with soap and disinfectant solution; - if there are signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, inform the administration and contact a medical institution for treatment;

Report all cases of intestinal infections in the worker's family.

Employees in catering facilities are not allowed to:

When preparing dishes, culinary and confectionery products, wear jewelry, varnish your nails, fasten your sanitary clothing with pins;

Eating, smoking in the workplace.

Meals are allowed in a designated area.

A sample work schedule for cooks in a children's camp. Razgonskaya secondary school

Job description Day Camp Chefs

Job description
Day Camp Chefs