Characteristics of the work.

Preparation of dishes and culinary products requiring simple culinary processing. Cooking potatoes and other vegetables, cereals, legumes, pasta, eggs. Frying potatoes, vegetables, cutlet products (vegetable, fish, meat), pancakes, pancakes, pancakes. Baking vegetables and cereals. Straining, rubbing, kneading, chopping, molding, stuffing, stuffing products. Preparation of sandwiches, semi-finished products, canned food and concentrates. Portioning (packing), distribution of dishes of mass demand.

What you should know:

• recipes, basics of cooking technology, quality requirements, rules for distribution (assemblies), terms and conditions of storage of dishes
• types, properties and culinary purposes of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished cutlet mass products, dough, canned food, concentrates and other products, signs and organoleptic methods for determining their good quality, rules, techniques and sequence performing operations to prepare them for heat treatment
• purpose, rules for using the technological equipment used, production equipment, tools, weighing instruments, utensils and rules for caring for them.

UNIFIED TARIFF - QUALIFICATION DIRECTORY

JOBS AND PROFESSIONS OF WORKERS

ISSUE 55

Cook

2nd category

Characteristics of the work. Performing auxiliary work in the production of dishes and culinary products. Peeling, finishing potatoes, fruits, vegetables, fruits, berries before or after washing them using knives and other devices. Sorting of greens, fruits, vegetables, berries, potatoes. Removal of defective specimens for foreign impurities. Washing vegetables, rinsing them after cleaning, finishing. Slicing bread, potatoes, vegetables, herbs. Defrosting fish, meat, poultry. Gutting of fish, poultry, game. Cutting herring, sprat. Processing of by-products, etc.

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 for adjustment and operation of bread slicing machines of different brands; safe working practices when slicing bread manually and by machine.

Cook

3rd category

Characteristics of the work. Preparation of dishes and culinary products requiring simple culinary processing. Cooking potatoes and other vegetables, cereals, legumes, pasta, eggs. Frying potatoes, vegetables, cutlet products (vegetable, fish, meat), pancakes, pancakes, pancakes. Baking vegetables and cereals. Straining, rubbing, kneading, chopping, molding, stuffing, stuffing products. Preparation of sandwiches, semi-finished products, canned food and concentrates. Portioning (packing), distribution of dishes of mass demand.

Must know: recipes, cooking technology, quality requirements, rules for distribution (assemblies), terms and conditions of storage of dishes; types, properties and culinary purposes of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished cutlet mass products, dough, canned food, concentrates and other products, signs and organoleptic methods for determining their good quality; rules, techniques and sequence of operations to prepare them for heat treatment; purpose, rules for using technological equipment, production equipment, tools, weighing instruments, utensils and rules for caring for them.

Cook

4th category

Characteristics of the work. Preparation of dishes and culinary products that require culinary processing of medium complexity: various salads from fresh, boiled and stewed vegetables, with meat, fish; vinaigrettes; marinated fish; jelly; natural herring and with garnish. Cooking broths, soups. Preparation of main courses from vegetables, fish and seafood, meat and meat products, poultry and rabbit in boiled, stewed, fried, baked form; sauces, various types of sautés; hot and cold drinks; sweet dishes, flour products: dumplings, dumplings, pies, kulebyak, pies, homemade noodles, cheesecakes, etc.

Must know: recipes, technology for preparing dishes and culinary products that require culinary processing of medium complexity; requirements for their quality, timing, storage and distribution conditions; culinary purposes of fish, seafood, meat, meat products, poultry and rabbit, signs and organoleptic methods for determining their good quality; the influence of acids, salts and water hardness on the duration of heat treatment of products; design and operating rules of technological equipment.

Resolution The State Labor Committee of the USSR and the Secretariat of the All-Union Central Council of Trade Unions dated January 7, 1988 N 4/1-16 amended the tariff and qualification characteristics of the profession "_ 20. Cook" of this Handbook.

Cook

5th category

Characteristics of the work. Preparation of dishes and culinary products that require complex culinary processing: jellied fish, aspic of meat products, assorted fish, meat, etc.; soups in clear broths from fish, meat, poultry, game birds; dietary soups based on broths, vegetable and fruit decoctions; pickles; dishes from boiled, poached or stewed fish with various sauces, from stewed, fried natural meat, with various side dishes, poultry stuffed with apples or potatoes, etc. Preparation of steamed natural and stuffed omelettes, egg porridges, various sauces and dressings, products from shortbread, puff pastry: vol-au-vents, croutons, tartlets. Drawing up menus, requests for semi-finished products and products, product reports.

Must know: recipes, cooking technology, requirements for quality, timing, storage conditions, portioning, design and serving of dishes and culinary products that require complex culinary processing; basics of rational nutrition; types, properties and methods of processing raw materials and semi-finished products used for preparing complex dishes and culinary products; ways to reduce losses and preserve the nutritional value of food products during their thermal processing (use of various methods of heating or heating, creation of a certain environment - sour, salty, etc.); aromatic substances and methods of their use to improve the taste of culinary products; current collections of recipes, technological instructions and rules for their use; rules for drawing up menus, product requests, accounting and preparation of product reports. Secondary specialized education required.

Resolution The State Labor Committee of the USSR and the Secretariat of the All-Union Central Council of Trade Unions dated January 7, 1988 N 4/1-16 amended the tariff and qualification characteristics of the profession "_ 21. Cook" of this Handbook.

(text of the tariff and qualification characteristics in the previous edition)

Cook

6th category

Characteristics of the work. Preparation of dishes and culinary products that require particularly complex culinary processing: jellied or stuffed pig; liver pate; fish dumplings in jelly; jellied fish, stuffed; meat, offal, veal meatballs in vegetarian jelly; meat cheese; broths with profiteroles, quenelles, meatballs; fish soup from various fish species; botvinya, vegetable okroshka, meat, with game; dishes of fish and meat baked in separate portions in various sauces; meat puree, soufflé, puddings, rolls, cutlets, natural or stuffed with chicken or game; egg-butter sauces, oil mixtures, mayonnaise sauces with various flavoring and aromatic additives; gelled creams, mousses, sambucas, sweet sauces, fruits and berries in syrup, with whipped cream and sugar; airy pies, soufflé, dessert ice cream, parfait, hot drinks, etc. Portioning, presentation and distribution of custom-made and signature dishes, dishes of national and foreign cuisines; products and ready-made dishes for exhibitions and sales.

Must know: recipes, technology for preparing all types of dishes and culinary products; features of preparing national, signature dishes and foreign cuisines; characteristics of diets; dishes and products prohibited for certain diets; changes that occur during heat treatment with proteins, fats, carbohydrates, vitamins, coloring and other substances contained in food products; rules for portioning, design and serving of custom, specialty and dietary dishes; rules for drawing up holiday and banquet menus, menus for serving individual groups of people eating, etc.; ways to eliminate defects in finished products. Secondary specialized education required.

Vocational training courses

The target audience: persons with secondary education

Duration: 144 academic hours

Location: Mytishchi, st. Vera Voloshina, 12/30.

Tuition fee: RUB 14,500. (NDS is not appearing).

Teachers:
	Candidate of Technical Sciences, Associate Professor of the Department of Technology and Service of the Russian University of Cooperation. Graduated from the Far Eastern Soviet Institute of Trade with a degree in Technology and Public Catering Organization (qualification: Technological Engineer). Winner of the competition of the Russian University of Cooperation in 2014 "Teacher of the Year" Specialization: “Equipment for public catering establishments”, “Bar business”, “Organization of production and service in public catering establishments”, “Interior design”.
	Candidate of Technical Sciences, Associate Professor of the Department of Technology and Service of the Russian University of Cooperation. She graduated from the Mogilev Technological Institute in 1982 with a degree in “Technology of Milk and Dairy Products” (qualification “technological engineer”). In 1986, she completed her postgraduate studies at the All-Union Scientific Research Institute of Butter and Cheese Making. Co-author of textbooks “Design of public catering establishments. Technological calculations”, “General and special technology of food production” with the stamp of the Central Council of the Russian Federation, has 4 patents. Specialization: “Sanitation and food hygiene”, “Introduction to the technology of public catering products”, “Technology of functional products”.

Training program

The purpose of training: training of specialists ready for professional activity as a cook in public catering establishments, regardless of their organizational and legal forms.

Characteristics of the work:

• Preparation of dishes and culinary products requiring simple culinary processing.
• Cooking potatoes and other vegetables, cereals, legumes, pasta, eggs.
• Frying potatoes, vegetables, cutlet products (vegetable, fish, meat), pancakes, pancakes, pancakes.
• Baking vegetables and cereals.
• Straining, rubbing, kneading, chopping, molding, stuffing, stuffing products.
• Preparation of sandwiches, semi-finished products, canned food and concentrates.
• Portioning (packing), distribution of dishes of mass demand.

At the end of the course, students will know:

• recipes, basics of cooking technology, quality requirements, rules for distribution (assemblies), terms and conditions of storage of dishes;
• types, properties and culinary purposes of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished cutlet mass, dough, canned food, concentrates and other products;
• signs and organoleptic methods for determining their good quality, rules, techniques and sequence of operations to prepare them for heat treatment;
• purpose, rules for using the technological equipment used, production equipment, tools, weighing instruments, utensils and rules for caring for them.

Disciplines studied:

1. Conducting the process of mechanical culinary processing of raw materials and preparation of semi-finished products for culinary products

• Performing the process of mechanical culinary processing of vegetables and mushrooms, preparing semi-finished products for culinary products.
• Performing the process of mechanical culinary processing of fish and non-fish seafood, preparing semi-finished products for culinary products.
• Performing the process of mechanical culinary processing of meat, offal, poultry, preparing semi-finished products for culinary products.

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I CONFIRM:

________________________

[Job title]

________________________

[Name of company]

________________/[F. AND ABOUT.]/

"____" ____________ 20__

JOB DESCRIPTION

Cook 3rd category

1. General Provisions

1.1. This defines the functional duties, rights and responsibilities of a 3rd category cook [Name of the organization in (hereinafter referred to as the Company).

1.2. A 3rd category cook is appointed and dismissed in accordance with the procedure established by current labor legislation by order of the head of the Company.

1.3. A 3rd category cook belongs to the category of workers and reports directly to [name of the position of the immediate supervisor in the Company.

1.4. A person with appropriate training and work experience in the specialty of at least 1 year is appointed to the position of 3rd category cook.

1.5. In practical activities, a 3rd category cook must be guided by:

local acts and organizational and administrative documents of the Company; internal labor regulations; rules of labor protection and ensuring industrial sanitation and fire protection; instructions, orders, decisions and instructions from the immediate supervisor; this job description.

1.6. A 3rd category cook must know:

recipes, basics of cooking technology, quality requirements, rules for distribution (assemblies), terms and conditions of storage of dishes; types, properties and culinary purposes of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished cutlet mass products, dough, canned food, concentrates and other products, signs and organoleptic methods for determining their good quality, rules, techniques and sequence performing operations to prepare them for heat treatment; purpose, rules for using the technological equipment used, production equipment, tools, weighing instruments, utensils and rules for caring for them.

1.7. During the period of temporary absence of a 3rd category cook, his duties are assigned to [deputy position title].

2. Functional responsibilities

A 3rd category cook performs the following labor functions:

2.1. Preparation of dishes and culinary products requiring simple culinary processing.

2.2. Cooking potatoes and other vegetables, cereals, legumes, pasta, eggs.

2.3. Frying potatoes, vegetables, cutlet products (vegetable, fish, meat), pancakes, pancakes, pancakes.

2.4. Baking vegetables and cereals.

2.5. Straining, rubbing, kneading, chopping, molding, stuffing, stuffing products.

2.6. Preparation of sandwiches, semi-finished products, canned food and concentrates.

2.7. Portioning (packing), distribution of dishes of mass demand.

In case of official necessity, a cook of the 3rd category may be involved in performing his duties overtime, in the manner prescribed by law.

A 3rd 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 responsibilities provided for by 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 3rd category cook bears administrative, disciplinary and material (and in some cases provided for by the legislation of the Republic of Kazakhstan, 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 3rd 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 3rd 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 3rd category cook is determined in accordance with the internal labor regulations established by the Company.

5.2. Due to production needs, a 3rd category cook is required to go on business trips (including local ones).

I have read the instructions on ___________/___________/“____” _______ 20__.