Supervisor of the community catering. Posadov's instructions for the head of the grub brewery. Rules, how can I know the boss

STUDYING:

[Plant name]

_______________________________

_______________________________

[Name of organization]

_______________________________

_______________________/[P.I.B.]/

"______" _______________ 20___ p.

POSADOV INSTRUCTION

The head of the virobnitstva

1. Light position

1.1. Given posadova іnstruktsіya vznachaє that regulation є povnovazhennja, functional і posadovі obov'yazki, rights and vіdpovіdіlіnі svіduvіvacha vіrobnіstva [Namenuvannya organіzаtsії vіdminku] (further - Company).

1.2. The manager of the provadzhennyam is assigned to the planting and is assigned to the planting at the order established by the chinny labor legislation by the order of the Company's manager.

1.3. The head of the selection of the order is without intermediary [name plant bezperedny kerіvnik in the giver's office] Companies.

1.4. The head of the provadzhennia should be classified as a ker_vniki and maє at the suborder [the name of the settlements assigned to the giver’s office].

1.5. A person is assigned to the planting of the head of the profession, as I can see professional education and work experience for the specialty of at least 3 years, or the average professional education and work experience for the specialty of at least 5 years.

1.6. The head of the virobnitstva vіdpovidaє for:

• effective vikonanny entrusts you roboti;
• dotrimannya vymog vykonavchoї, labor discipline;
• the savings of the new savings (as they became your own) of documents (voices), how to avenge (stack) the commercial secret of the organization.

1.7. The head of curation is guilty of nobility:

• decide, order, punish, іnshі kerіvnі ta normative documents higher organs that are involved in organizations community eating;
• organization and technology of harvesting;
• assortment and richness to the extent of strains and culinary varieties;
• the basis of rational and dietary eating;
• menu folding order;
• rules of appearance and norms of types of goods;
• norms of vitrati sirovini and nap_vfabrikativ;
• calculation of the costs and culinary products, the cost of their prices;
• standard technical mind for food products, syrovina and nap_vfabrikati;
• rules and terms for the conservation of finished products, syrovini and beverages;
• see the technological possession, the principles of work, technical characteristics that mind yoga exploitation;
• the economy of the community eating;
• organization of payment and incentives for work;
• bases of organization of practice;
• fundamentals of labor legislation;
• rules of internal labor order;
• rules and norms protect the practice.

1.8. The manager of virobnitstva in his duties is in charge of:

• local acts and organizational and ordering documents of the Company;
• rules of the internal labor order;
• rules for the protection of practice and technology of safety, security of virobnichoy sanitary ware and anti-burning disease;
• vkazіvkam, orders, decisions and commissions of a non-intermediate kerіvnik;
• correct planting instructions.

1.9. During the period of timchasovy vіdsutnostі zavіduvacha provodzhennyam yogo ob'yazkayutsya on [the name of the plant intercessor].

2. Landing shoes

The manager of the foreman has the following labor functions:

2.1. Zdiysnyuє kerіvnitstvo vrobnicho-gospodarskoy diyalnistyu pіdrozdіl.

2.2. Directs the activity of the labor collective on the provision of rhythmic release of the production of wet production of the necessary assortment and the quality of the production is viable to the production plant.

2.3. Carry out the work of improving the organization of the manufacturing process, promoting progressive technology, effective development of technology, advancing the professional skills of practitioners with the method of increasing the quality of products that are produced.

2.4. Warehouse applications for the necessary food products, drink fabrication and syrovina, secure their own delivery and purchase from bases and warehouses, control the assortment, the number of lines and their needs and sales.

2.5. On the basis of the culture of the popuzhivachіv fold the menu and ensure the diversity of the assortment of straw and culinary varieties.

2.6. Zdiisnyuє constant control over the technology of preparation of hedgehogs, the norms of laying syrovin and dotrimannym pratsіvniki sanitary vomg and rules of special hygiene.

2.7. Setting up the placement of cooks and other workers in the production, arranging schedules for going to work.

2.8. Carry out the marriage of the finished fish.

2.9. Organize the appearance, folding and self-promotion of the virobnichoy activity, Implementation of advanced techniques and methods of practice

2.10. Control over the correct operation of the possession and other main assets.

2.11. Conduct briefings on the technology of cooking and other food preparations.

2.12. Controls dotrimannya pracіvniki rules and norms of protection of practice, sanitary rules and rules of special hygiene, virobnichoy and labor discipline, rules of internal labor order.

2.13. To introduce propositions about the concerns of workers, which were indicated, or the imposition of a contract on the workers of virobnichoy and labor discipline.

2.14. Carry out the work to improve the qualifications of practitioners.

At the time of service needs, the supervisor of virobnitstva can get to the end of his garden shoes above the norm, in accordance with the order given by the provisions of the federal legislation on labor.

3. Rights

The manager of the clerk may have the right to:

3.1. Let's give it to the helpers and the services of entrustment, the head of the stake of food, to enter to the yogo of the functional shoes.

3.2. Supervise the vikonannya of the guards, in their own time the vikonanny okremih handy that the task of ordering the services.

3.3. Inquire and take away the necessary materials and documents that lie before the power of the duty of the head of the production, ordering and ordering the services and support.

3.4. Vzaimodiyati with other enterprises, organizations and establishments for the production and other food, which lie up to the competence of the head of the production.

4. Vidpovіdnіst i otsіnka diyalnostі

4.1. The head of the profession carries administrative, disciplinary and material (and other offenses, referred to by the legislation of the Russian Federation - and criminal) liability for:

4.1.1. Nevikonannya chi is not necessarily vikonannya of the service orders of a non-intermediate kerivnik.

4.1.2. Nevikonannya chi not properly vikonannya their labor functions and entrusted to you task.

4.1.3. Irregularly victorious over their service re-importance, and navit vikoristannya for special purposes.

4.1.4. Inaccurate information about the camp of the entrusted work to you.

4.1.5. Unacceptable visits to the violation of the rules of safety technology, which are contrary to those other rules, that threaten the activity of business and other practitioners.

4.1.6. Chi is not secure until the end of labor discipline.

4.2. Evaluation of the work of the supervisor of the production is assessed:

4.2.1. A non-intermediate worker - regularly, in the process of regular work, a worker of his labor functions.

4.2.2. Attestation commission of admission - periodically, but not more than 1 time in two years on the presentation of documentary cases of work for the assessment period.

4.3. The main criteria for evaluating the work of the supervisor of virobnitstva is the quality, timeliness and timeliness of the task, passing the instructions.

5. Wash the robots

5.1. The mode of work of the supervisor of labor is determined according to the rules of the internal labor order established by the Company.

5.2. At the link with the prevention of the need for the head of the prevention of goiter, you should be in the service of retraining (a ceremonial function).

5.3. In connection with the need for virobnistyu zavіduvacha virobnitstva for zdіysnennya yogo labor funktsіy can be given service vehicles.

6. Right to sign

6.1. The head of the office for the security of this activity is entitled to sign the organizational and ordering documents for food, which should be included in the functional obligations.

I am aware of the instructions ___________ / ____________ / "____" _______ 20__ p.

Posadova instruction hairdresser.

Posada: head of virobnitstvom.

Plant your profile A woman is a person 25-55 years old. Holy shit. Competent specialist (dosvid work). Communication cable. Stress resistant. May have good organizational skills and leadership skills (Dosvіd work in the stone settlement at least two years).

Zagalna meta plant:

Organіzatsіya virobnichogo Process of Key infrastructure yakіsnoї produktsії: skladannya virobnichoї Warming dotrimannya tehnologіchnih protsesіv that tehnologії prigotuvannya їzhі in tsіlomu of virobnitstva, organіzatsіya robochem mіsts, navchannya pratsіvnikіv tehnologії prigotuvannya їzhі, zabezpechennya sirovinoyu virobnitstva potrіbnoї yakostі that required quantity, Provision of inventory for a sufficient amount.

Functional bindings	Outgoing product	Product viability indicators
I	Organized production	Efficiency of work
2. Direct the activities of the workforce to ensure the release of products in good faith before the manufacturing plant	Vikonan foreman	Products of the required assortment and quality in the required quantity; Ownership of the vikonanny of the virobnichesky head
3. Carry out work to improve the manufacturing process (optimization of manufacturing processes, orgonomics of the work area, introduction of new technologies, effective improvement of technology and improvement of professional skills of workers)	The development of new technologies and the acquisition of personnel at work, the conduct of selection tests and master classes, TB and OP	Promotion of the quality of products; accelerating the production processes, reducing the product yield
4. Know the presence of the cheese, its assortment, store applications for the necessary cheese and ingredients from the selection program as a whole by trusting the distributor and transfer it to the head of the warehouse.	Warehouse applications before the end of the working day.	Self-giving; Replenishment of tribute
5. Controlling the terms of supply and sale, assortment, quantity and quality of food products, beverages and syrovins, which were found in the warehouse	When otrimanna goods zі warehouse zvіryati yogo assortment, kіlkіst, termіn zberіgannya.	Vіdsutnіst surpluses and / or not enough s yakikhos vidіv sirovini; Vykoristovuvat less than yakіsnu syrovina
6. To establish control over the technology of preparation of products, the norms for laying syrovin and dotrimannym sanitary authorities and the rules of special hygiene	Dotrimannya recipes and technology of production, Sanitary of working areas, special hygiene of workers.	Products of the necessary quality and availability to the necessary obligation, cleanliness of the working areas and staff. Filling in health journals
7. On the cob / for example, change (deposit in the work mode) know the foremen of the workers and the picking workers	Rozpodіl robit from the shop and dilnitsy	Maximum efficiency
8. Make a schedule for the work of the practitioners and the fees for your dotrimany (if necessary, make up to a new change).	It's new working change, it's new zavantazhenіst pratsіvnik protyag working day.	Hourly, shomisyatsya
9. Keep a time sheet for the working hours	Completing timesheets regularly and on time	ownness; Reliability of data
10. Organize the virobnichiy appearance, folding that timely presentation of zvіtnostі about the virobnichiu activity	Maintaining the appearance of virobnichoy activity (can be delegated), yoga control.	Simplicity at work Replenishment of tribute
11. Controlling the correct operation and sanitary facilities of possession and other basic facilities	Training of practitioners in proper operation	The number of breakdowns is due to the fault of the workers; the presence of unfortunate fluctuations. Vіdpovіdnіst vymog sіnіtarії і hіgієni dlya obrobki produktіv.
12. Conduct briefing on the technology of cooking and other food preparations	Carrying out operatives, training and control on missions, master class	Product quality improvement, product quality stability.
13. To control the rules and norms of the protection of practice by the practitioners, safety technology, labor discipline, rules of internal labor order	Knowing the practitioners under the signature with the help of the safety equipment, the rules of the internal order and conducting the return calls	The day of unfortunate depressions in the field of work, the completion of labor discipline
14. Carry out work to improve the qualifications of practitioners	Carrying out attestation, probation.	100% participation of spivrobitniks, promotion of product quality.
15. Organization of the work area of ​​the skin practitioner	Provision of necessary possessions, tools and utensils. Efficiency of work, minimum hours spent on moving.	Improving the productivity of work
16. Consistently conduct marriage finished products, to control the admission of the skin party, to enter data in the journal.	Products are less high quality.	Vіdsutnіnі vіdkіv vіdpuski vіdpuskі defective products
17. Supervision by foremen of the form of supervision of the warehouse and the form of management of finished products from the workshop.	Filling the magazine's appearance.	Originality and authenticity of data. Vіdsutnіst z virobnitstva sirovini too much.
18. After 6 months, work to pass a medical examination and control the passage of a medical examination is subject.	Passage honeygazer	Hourly, skin six months

Guilty to know:

1. Decree, order, punish, other key and normative documents of all and other organs of the city food service.

2. Organization and technology of harvesting.

3. Assortment and richness of flavors and culinary options.

4. Fundamentals of rational and dietary eating.

5. Rules for the appearance and standards of types of goods.

7. Norms of vitrati sirovini and napіvfabrikatіv.

8. Standards and technical specifications for products, syrovina and beverages.

9. Rules and terms for the conservation of products, syrovina and beverages.

10. See the technological possession, the principle of work, the technical characteristics and the mind of your operation.

11. Fundamentals of the economy of communal eating.

12. Fundamentals of organization of payment and incentives for work.

13. Fundamentals of organization of practice.

14. Fundamentals of legislation about pratsia.

15. Rules of internal labor order.

16. Rules and norms for the protection of practice, safety techniques, virobnichos sanitary and special hygiene, anti-burning.

Qualifications of assistance:

1. Special knowledge and skills:

The education of the main profession and the work experience for the specialty is not less than a rock, or the average professional education that the work experience for the specialty is not less than two years;

Knowing the graphics that could help documenting;

Knowledge of the range of products, as well as terms and minds;

1. General knowledge and newbies:

Knowledge of the ethics of business negotiation and the leadership of negotiators;

self-management

Vminnya keruvati staff

ACCESSORIES:

Bezposerednya: director.

IN THE PID-ORDER:

Without middle: brigadiers of workers, cooks.

Indirect: mustache spіvrobіtniki.

The rights:

Shodo of a bezperedny kerivnik	1. Make propositions about how to improve the efficiency of your work and work organization. 2. Go to the intercessor of the director for the sake of blame for the conflict in the course of activity, for the impossibility of independent action. 3. Familiarize yourself with the projects of solving the ceramics and make suggestions about how to change these projects. 4. Vimagati in the form of kerіvnitstva pripriyemnya vykonanny vykonnі svoїh posadovyh rights and obov'yazkіv.
Schodo pracіvnikіv іnshih vіddіlіv	1. Request the necessary for the activities of the organization and the necessary equal access to information and documents from representatives of other subsidiaries and request the implementation of priming requests.
Make a decision	1. At the borders of their functions, repaid at the landlord's instructions

Vidpovidalnist:

Financial	For the beats, knowing the blame of the head. virobnitstvom chi in the aftermath of yoga diy, chi bezdiyalnosti; For inaccuracy or inconsistency, I will become one / or the complete set of the superior possession of the power of the head of the shop
functional	For inaccurate information, we need to wait for the plans to work For the nonconformity of their landowner's shoes For underestimation of legislators and normative acts for the duties of the head of the shop
Organizational	For non-compliance with the position of key documents (rules, instructions, instructions, the position of those other documents that regulate) For the lack of labor and higher disciplines, including the rules of labor order For non-commercial and service secrets

ROBOT STANDARDS:

1. Come to work before 7-00, put on a uniform, attach a badge. Vzuttya may buti іz close the nose, on hand picking it comes to shape.
2. At the funeral, it is necessary to appoint the staff to the appointment until the distribution in the shops and the schedule for going to work. It is possible to make corrections at the place of accommodation of people up to the point of necessity.
3. Shvidko to conduct a detour:
4. Controlling technological processes
5. Reviewing the quality of finished products, p / f: rechecking the appearance of straws, grading finished straws, making badges in magazines.
6. Revіryaє dotrimannya sanitary and technological norms.
7. Controlling the selection of applications and the completion of the terms of their selection.
8. Controlling the work of virobnitstva zagal.
9. Virishu konflіktnі situatsії, scho vykayut protsesі work and mіzh pratsіvniki.
10. Examples of a working day are reconsidering the appointment of a replacement manager by a practitioner
11. Create RAM for pidbags robots change

Wash robots:

Irregular working day.

Mozhlivist vіdryadzhen.

NOTES:

1. In times of vindication of random situations, head. arbitrarily accepting decisions about priority and blackness of functions at the borders of their renewal. In case of especially critical non-standard situations, head. I respect the decision with respect, the weather is better with the stone worker.

Known from the instruction:

PIB Date Signature

___________________ _______ ______

PIB Date Signature

___________________ _______ ______

PIB Date Signature

___________________ _______ ______

PIB Date Signature

Distributed "Posadovi іnstruktsії" to collect the necessary information about how the planting instructions are formed. Here you can find typical planting instructions for various specialties. Our bank of planting instructions includes more than 2500 different documents. Given the planting instructions for 2015 to the date of the compilation and editing, and also, relevant to this day.

From the above stats you know:

• yaki obov'yazki, povnovazhennya that rights vіdobrazhaє posadova іnstruktsіya zavіduvacha food production;
• yakі polozhenija to avenge typical posadova іnstruktsіya zavіduvacha savory virobnitstva;
• for yakі dіlyanki work for tsієyu posadovoi іnstruktsієyu carry vіdpovіdnіlіnі fahivets уоur organization.

Partnership with obmezhenoyu v_dpovidalnistyu "Alfa"

STUDYING
general director
_________ O.V. Lviv
10.01.2015

Posadova instruction No. 56
head of food production

m. Moscow 01.10.2015

1. TOP POSITIONS

1.1. Spravzhnya posadova іnstruktsіya vyznaє obov'yazki, pravnichnik and vіdpovіdalіnіst vіdpoіdalіnії vіdvіdіvіch vіduvаvаіm kharchovi vyrobnitstvom.

1.2. The decision about the appointment to the planting and the order for planting is accepted by the general director for the filings of the director of virobnitstv.

1.3. A person is assigned to the planting of the head of the grub brewery, so that I can find a professional (kharchov, technical, engineering and economic) education and certification of work for the specialty of at least three years.

1.4. The head of the grub brewery at his duty is in charge:

– chinnii normative-legal and technical documents for the supply of vikonuvannoi work;

– statute of the organization, local regulations organizations;

- Helpful planting instructions.

1.5. The head of food production is guilty of nobility:

- Chinne legislation of the Russian Federation, which is necessary for planning and operational management of food production;

– standards and technical standards for food products, syrovine and nap_vfabrikati;

- Organization and technology of production and production planning in the organization;

- the nomenclature and the quality of the products that are being prepared;

- the basis of rational and dietary eating;

- norms of vitrati sirovini and napіvfabrikatіv; - rules for rozrahunka of product compatibility, which are prepared, and fixed prices for similar products of other manufacturers;

- rules and terms for the conservation of finished products, syrovini and beverages;

- see the technological possession, the principles of work, technical characteristics and understand your operation;

– specialization of support organizations and communication between them;

- The order of distribution brewing programs and calendar schedules for the release of products; - Organization of the operational form of the campaign;

- Organization of payment and incentives for work;

– basics of organizing the practice of labor legislation;

- Rules of the internal labor order;

- the rules and norms of the protection of practice, the safety techniques and the anti-burn protection.

1.6. The head of the grub brewery is under order to the director of the brewery.

1.7. For the hour of the presence of the head of the grub brewer (admission, sickness, etc.) of the clothes, the person was recognized in the established order.

2. PLANT THE BOATS

Head of food production of goiters:

2.1. Zdіysnyuvati kerіvnitstvo vyrobnicho-gospodarskoy diyalnistyu grub vyrobnitstv.

2.2. To direct the work of the staff to ensure the rhythmic release of the products of the wet harvesting of the necessary assortment and the quality of the quality to the harvesting factory.

2.3. Carry out the work of improving the organization of the manufacturing process, promoting progressive technology, effective development of technology, promoting the professionalism of workers, and increasing the quality of products.

2.4. Warehouse applications for the necessary syrovina and beverage products, secure their own delivery and collection from the databases and warehouses, control the assortment, quantity and number of lines of supply and purchase of syrovina and beverage products.

2.5. To establish constant control over the technology of cooking grub products.

2.6. Organize a good operational appearance, as well as secure the folding of that timely filing of the necessary zvіtnosti about the production of activity, and the provision of advanced methods of practice.

2.7. Control the correct operation of the possession and other basic benefits.

2.8. Conduct briefings on the technology of preparing products and other food preparations.

2.9. To control the dotrimanny by the practitioners of the rules and norms of the protection of the practice, sanitary rules and the rules of special hygiene, labor discipline, and the rules of the internal labor order.

2.10. Carry out the work of revealing and mastering technical innovations, scientific findings and wines, advanced evidence to adopt improved technology, organization and increase in productivity of practice.

2.11. Carrying the robotic warehouses.

3. RIGHTS

The head of food production has the right to:

3.1. Familiarize yourself with the design solutions for ceramics in terms of yoga activity.

3.2. Bring in the propositions of a thorough work, tied with the instructions given by the shoes.

3.3. At the borders of your competence, tell the bezperedny kerivnik about the shortfalls, revealed at the process of vykonannya posadovyazkiv, that make propositions about their adoption.

3.4. Vimagati, as a matter of fact, spying at the vicons of her landowner's shoes is right.

3.5. Inquire especially or through a non-intermediate clerk information and documents necessary for the collection of your landowner's shoes.

3.6. Obtain from the permission of the nurse practitioners of us (okremikh) structural subdivisions until the end of the task, laying on the new one.

3.7. Rozpodіlyati obov'yazki mizh pratsіvniki grub vyrobnitstv, fold their planting instructions, control їhnє vykonannya.

3.8. Prepare propositions: - about the desire of practitioners of food production, as they were in the top food, which should be included in their competence; - about the imposition of disciplinary constrictions on the practitioners of food production for the non-conformity and improper dressing of the garden shoes by them.

3.9. Signature and vіzuvati: - documents of an internal nature (service notes, internal listings, calls, submissions); - documents of the ovnishny listing at the boundaries of their competence.

3.10. give awards to the midst without intermediary ordering to you of the practitioners at the borders of seeing cats.

4. VISIBILITY

The head of the grub brewery says:

4.1. For not properly vikonnannya chi nevikonannya of their landowner's shoes, handing over the right landlord's instruction, at the boundaries, appointed by the official labor legislation of Ukraine.

4.2. For the destruction, squeezing at the process of zdijsnennya of their activity, at the borders, appointed by the official administrative, criminal and civil legislation of Ukraine.

4.3. For zapodіyannya material conflicts at the borders, appointed by chinny labor and civil legislation of the Russian Federation.

5. PROCEDURE FOR REVIEWING PLANTING INSTRUCTIONS

5.1. Posadova's instructions are reviewed, changed and updated as necessary, but not more than once in five years.

5.2. With the order to make changes (additional) to the planting instructions, all practitioners of the organization are to be aware, on which the instructions are expanded, and to put their own signature.

The Posadov's instruction was issued in accordance with the order of the General Director on December 26, 2015. No. 67.

GOOD

Kerіvnik vіddіlu kadіv Є.E. Gromov

For the instruction of knowledge. Having taken one copy in my hands and goiter, I am going to take it to the working place.

Head of food production P.A. Bespalov

1. TOP POSITIONS

1.1. The main function of the head of production is the organization of kitchen robots and the food warehouse according to the accepted standards and standards for the storage of products and the preparation of food with the method of ensuring high quality of preparation of herbs.

1.2. The head of the office without intermediary suborders to the head of the distant.

1.3. The head of the office appoints the director of the enterprise for the services of the head doctor and the head of the distant.

1.4. Supervisor of the kitchen staff (cooks, bakers, kitchen utensils miners, kitchen workers, kitchen cleaners) and the food warehouse (commercial worker, nursery worker, vantage worker).

1.5. The manager of the virobnitstva at his work is asked:

Landing instructions;

Rules of the internal labor order and legislation on labor;

Chinniy legislation, normative legal acts, international norms and standards, methodical recommendations, as well as local acts and administrative documents of business, which regulate the manner of operation;

Statute of undertaking.

1.6. The head of the virobnitstva є materially-vidpovіdalny special.

1.7. At the time of the time of the day, the head of the virobnitstv (admission, dredge, ailment) of the clothes of the head of the distance.

1.8. Posadov's instruction is stored on the basis of the National Classifier of Ukraine DK 003:2010; qualification characteristics professions of practitioners (issue 1 “Professions of practitioners, which are crucial for all types of economic activity”, issue 78 of the DKGP “Health Protection”); Kzppr of Ukraine; - regulatory and methodological documents on how to organize work and remote sanatorium-and-spa facilities; - chinnyh sanitary rules for їdalen.

2. QUALIFICATION OF VIMOGI

2.1. A person is assigned to the planting of the head of the virobnitstva, for example, it can be either basic or basic. sanctuary direct training (specialist, bachelor) with at least 3 years of work experience in stone settlements, which is a medical review. Periodicity of promotion of qualifications - once in five years.

2.2. The head of curation is guilty of nobility:

2.2.1. Legislators, legal documents, structural materials, punishments for the sanatorium, staff lists that regulate the work of the kitchen and the food warehouse, instructions and punishments for the sanitary and epidemiological regime.

2.2.2. Technological processes of cooking hedgehogs. Changes that are used during thermal processing with proteins, fats, carbohydrates, vitamins, barbeques and speeches that are found in grub products. Rules for garnishing, formalizing and serving portions and recommended spices.

2.2.3. Vymogi standards and technological minds, terms and rules for the storage of vegetables, fruits, vicarious syrovin, beverages and other products.

2.2.4. Rules for folding menus for improving the recognition of diet

2.2.5. Availability in the warehouse of syrovin, products, necessary for the next day for the preparation of all kinds of ingredients and culinary options, right up to the menu-layout.

2.2.6. Law of Ukraine "On the provision of sanitary and epidemiological well-being of the population" art.17.

2.2.7. Law of Ukraine dated 06.09.2005 “On quality and safety food products that food sirovini”.

2.2.8. Law of Ukraine "About the defense of the rights of citizens".

2.2.9. Law of Ukraine "On veterinary medicine".

2.2.10. Decree to the Cabinet of Ministers of Ukraine dated 09.11.1996 No. 1371 "On the thorough control of the quality and safety of food products".

2.2.12. A collection of official and instructive-methodical materials for the organization of eating at the sanatorium-resort mortgages of the professional pools of Ukraine and the recipes of the herbs.

2.2.13. A collection of recipes for culinary preparations for public eating establishments.

2.2.14. A collection of recipes for national flavors and culinary recipes.

2.2.15. A card index of stravas for sanatorium-resort establishments (new aspects of additional treatment).

2.2.16. A collection of technological maps on the strategy and culinary options for mortgages of the restaurant state.

2.2.17. The program of sanitary and hygienic education of practitioners of communal eating.

2.2.18. Sovereign sanitary rules for communal eating establishments, state sanitary rules for placement, obstruction and operation of health facilities No. 172 dated 19.06.1996

2.2.19. Labor law. rules of internal labor order.

2.2.20. Organization of the practice of virobnicheskih processes at the distant.

2.2.21. The procedure for folding the schedules of work and keeping the tables in the form of working hours in the kitchen, the terms of their filing.

2.2.22. Kіlkіst i stse roztashuvannya zakrіplenih tаnіlіnіh tіnnostі, vіdnya nebhіdnoї oblіkovo-svіtnoї documentation.

2.2.23. rules safe operation possession of the distant.

2.2.24. The ordering order of the installed zvіtnostі.

2.2.25. The rules of the order of zastosuvannya of the norms of protection of practice, the protection of personnel and objects in the minds of supernatural situations.

2.2.26. The required minimum for OP and PB (regulatory documents, instructions and acts for the protection of practice, rules and regulations for the protection of practice, rules fire safety and hygienic sanitation, electrical safety rules).

2.2.27. Organization of business management.

2.2.28. Principles of work on a computer and software security.

2.2.29. Notification scheme for kitchen staff civil defense and TzOV.

2.2.30. Functional bindings for suitable workers.

2.2.31. Terms, time and place of the meeting to take from business qualifications, GOI, GO, sanitary days, sanitary years, recruitment of labor collectives and other community visits.

2.2.32. Collective agreement.

2.2.33. Posadov instructions.

3. FUNCTIONAL SHIPPINGS

3.1. Main zavdannyami zavіduvacha virobnitstva Je organіzatsіya robot kuhnі scho zabezpechuє visokoyakіsne that svoєchasne prigotuvannya that vіdpustku Strava, control ratsіonalnim vikoristannyam sirovini, right kulіnarnoyu obrobkoyu produktіv, dotrimannyam tehnologії prigotuvannya їzhі, utrimannyam virobnichih primіschen kuhnі vіdpovіdno to sanіtarnih standards. , Organization of the correct operation of the grocery warehouse, control of the safety of products, quality, terms of savings and sales of products, control of surpluses (not less than seven days), correctly predicting the release of goods from the warehouse, self-ordering of products to the postal workers.

3.2. Head of goitre shaping:

3.2.1. At the same time, that yakіsno vykonuvati pokladenі on nоgo zavdannya that obov'yazki vіdpovіdno up to the great legislature, normative acts, regulations, instructions and punishments of the administration.

3.2.2. Expand technological maps, change the menu, change the assortment, introduce new products, improve the technology of cooking, modify the menu of introduced maps by seasons.

3.2.3. Control suvore dotrimannya tekhnologii їzhigotovannya їzhі, norms of bookmarks of syrovin.

3.2.4. Control suvore dotrimanny sanitary and hygienic standards when preparing food and saving finished products.

3.2.5. To control the quality of the finished product, to increase the installed assortment of ingredients, the norms for adding syrovin to culinary products and beverages at all stages of cooking.

3.2.6. To control the rational choice of cheese, the correct culinary processing of products is based on the technology of preparing herbs.

3.2.7. Organize regular control over the quality of syrovina, napіvfabrikatіv and finished products, which are suitable for brewing, review the quality of their normative and technological documentation, do not allow victoria for the preparation of such culinary varieties of unfavorable products and syrovina.

3.2.8. Today, the members of the Schluberazhnoy Commission will conduct a marriage of the finished product.

3.2.9. To control the correct organization of the brewing process, to ensure the establishment of a new possession, the implementation of technological processes, as if to increase the quality of cooking.

3.2.10. To improve the organization of working positions of cooks, to secure the brewing workshops technology cards, tables of norms for bookmarking products and in. normative technological documentation and organization of training.

3.2.11. Organize the filing and security of the presence of the straw at the full obsyazі zgіdno from the menu for an hour of the release of the service until the rest of the discharge; registration of the straw at the distribution, support of the old-fashioned look until the end of the hour of service.

3.2.12. To ensure efficient service for the "Swedish Style" system, and at the same time: balanced forecasting of the number of portions in the distribution of the assortment, both day and day (with an eye to such objective factors as arrival, date, season, temperature, social status, active snidanka, transferring from the diet of the song from the diet, calorie intake from the dietary menu); the launch of the finished product selection, which was left out of the rest of the intake, which allows, according to the norms of those terms, to stagnate in the selection of other herbs (pudding, casserole); control the timely supply of strains at the marmiti Swedish line with active analysis, finishing at the required temperature, organoleptic indications, old look the kind of decoration of gastronomy. Save the assortment of items for the menu until the end of the admission of services from the side. The service staff of the Swedish line is to blame for the mother’s ohayny jolly look, “chronic” chuckle, buti guarding against splintering, giving the necessary, ale short information, improve gastronomy in the advanced state, without any care best looking stray until the end of the release of the service.

3.2.13. By protyag zmіni zdіysnyuvati control ta kerіvnitstvo robot "Swedish line": cooks, kitchen pratsіvnіkіv, perebuvayuchi all hour in the admission of services at the hall for technological possessions; for the need to give information to those who are in need, to follow their own dues for stretching the term of admission of service; correct the work of the cooks, evaluate the situation, collect facts and statistical data, the necessary data for an effective prediction of the volatility.

3.2.14. Take part in the organization of rational eating for four groups of eating, dietary and preventive eating.

3.2.15. Fold in front of the actual Menu-layout, link about the actual number of serving meals for the previous day.

3.2.16. Warehouse a waybill for the purchase of products from the warehouse, confirm with the supervisor of the distant director of the enterprise. Take it to the front.

3.2.17. Today, write off products for selection on the basis of the updated Layout Menu.

3.2.18. To establish control over the work of the food warehouse, the maintenance of the warehouse appearance, the establishment of norms and rules for the storage of products.

3.2.19. Carry out planned and post-planned inventory of the warehouse and comoros to identify and usunennia nedolіkіv їх robots.

3.2.20. Carry out control studies to establish the norms of inputs and vitrate during cold and thermal processing of syrovina, as normative documentation, norms for depositing products with the stravy

3.2.21. Negotiate with the postal workers of the product in the kitchen with the method of laying the contract for the supply of products, first hold a tender for no less than three participants in one group of categories of goods. When laying down the contracts, clauses for the terms, payment fees, fees, delivery costs, prices lead to the same amount, ahead of time from the manager. distant, head doctor, director, lawyer and intercessor of the head accountant for economic nutrition. Controlling vikonannya ukazaniyah treaty.

3.2.22. Warehouse and submit applications in a timely manner (with confirmed lines and the form for filing applications) supervise further for the storage of the specified application for the supply of goods and materials, repair and replacement of technological equipment, provision of miyuchimi and disinfectants, stationery for normal work. Zdiisnyuvati control over your vykonanny applications and vicariance of commodities and materials for recognition.

3.2.23. Zdіysnyuvati control over the work of the right staff. Rozpodіlyati obov'yazki middle pracіvnіkіv kuhnі, fold the schedules of departures for the staff їdalnі, conduct a report card of the appearance of their working day.

3.2.24. Conduct theoretical and practical seminars with cooks on how to develop new types of syrovin, beverages, frozen herbs, give additional help in the development of recipes and technologies for the preparation of firm herbs and viruses. Explore the recipe of new herbs.

3.2.25. Provide cooking practitioners with instructions on the nutritional technology of cooking and other food preparations. Carry out appraisal of kitchen staff for an hour of work.

3.2.26. To establish a reading in cooperation with the personnel of the distant (the head of the distant, administrators, waiters) for the safety of the careless work of the distant as a whole.

3.2.27. Take care of the use of the kitchen, the food warehouse, the territory of the gospodar yard, in accordance with the sanitary rules.

3.2.28. Dotrimuvatsya and vykonuvati vimogi rules, norms and other regulatory documents for the protection of work, fire, electricity, technogenic safety, industrial sanitation and labor legislation.

3.2.29. Zdiisnyuvati control over dotrimannym pіdleglіm personnel of the rules and could protect the practice, safety equipment, the camp of labor and virobnichoї discipline.

3.2.30. Dotrimuvatisya rules of special hygiene and virobnichoy sanitary.

3.2.31. Dotremuvatsya labor discipline. Perebuvat on a working job in a solid state to a happy state of your health, so that you don’t change the quality of your functional shoes.

3.2.32. Take an active part in the successful life of the team. Take part in the spent sanitary days (one year), subotniks in the well-maintained territory of the enterprise.

3.2.33. Take care of the safety of the lane, which is on the balance sheet far away. Dbaily put up to the lane of the sanatorium, get used to entering, to take care of this saving and continuing the term of service, get used to the terms of entering for the sake of scourge.

3.2.34. Get used to going to negainnye usunennya reasons and minds, yakі can call out simple, accident or more congestion, and for the feasibility of using the cause of self-harm, negaly talk about the head. їdalni, the head doctor, the director of the enterprise, or another posadov person.

3.2.35. Pass at the installed terminus in front and periodic take a medical look(1 time per quarter - medical examination, 1 time per river - professional examination) and ensure that medical examinations are carried out by the staff of the kitchen and food warehouse.

3.2.36. Work on improving your qualifications and professional skills. Go through the training for the plan for the advancement of qualifications at the training and methodological centers. Take part in the organization and control of the term for the advancement of qualifications by qualified practitioners. Contribute the propositions of the manager of the further development of the plan for the advancement of qualifications in the kitchen and food warehouse.

3.2.37. Vikonuwati vimogi collective agreement.

4. RIGHTS

4.1. Make proposals for the health care of the sanatorium with nutrition associated with yoga activities and the organization of the minds of yoga practice.

4.2. Present at the celebrations, on which food is looked at, which lies up to the sphere of activity of the head. virobnitstvom.

4.3. Familiarize yourself with the documents that signify your rights and bindings, with the projects for the solution of ceramics for your activity.

4.4. Take decisions at the borders of your competence.

4.5. Take away the necessary information for the observation of your obov'yazkіv іnformation from the head of the department, the director of the hospitality and the head doctor.

4.6. Vimagati in the administration of normal careless minds practice; security necessary materials, possessions, inventory, miyuchimy zabsov, zasobami іindividualnogo zakhistu

4.7. Vimagati in the light of the right prats_vniki dotrimannya rules and norms of OP, TB, industrial sanitation, rules of internal labor order.

4.8. Vіdmovitysya vіd otrimanna zі warehouse of unfavorable syrovina and produktіv.

4.9. Submit a zavіduvacha їdalnі propositions about the imposition of disciplinary ties on okremih pracіvnіkіv for nevykonannya laying on them shoes, violating labor discipline; propositions about the concern of the practitioners who were appointed.

4.10. Bring to the sight of the ker_vnitstva the propositions of how to improve the work, connected with the transfer of shoes to the landing instructions.

4.11. Inform the manager of the distance about all the manifestations of the process of vikonannya of their gardening shoes, the shortfalls in the activity of the structural subdivision (kitchen, food warehouse) and make the propositions of your accommodation.

4.12. Sign and review documentation within your competence.

5. INTERACTION BLUE

5.1. Supervisor of interactions:

5.1.1. From the head of the distance:

When taking away service information, documentation, materials for viewing your service shoes;

When given the necessary information about the work of the kitchen, I will supply and other documentation;

When virishennі nutrition shdo vypiski commodity-material values.

5.1.2. With the main doctor of food, which is necessary for the sanitary camp of the kitchen and the food warehouse, the storage of products in the food warehouse, the maintenance of the temperature regime, the quality of cooking food.

5.1.3. From the financial and economic side:

With the withdrawal of information, you can pay for the money earned salary, rozmіrakh assignment for eating, regular layout of the structural subdivision and others financial support, what are the robots of the kitchen, as well as the food and the write-off of goods and materials

5.1.4. From the background of organizational and legal and personnel work:

When you receive information about the work experience, experience of work, legal advice;

When accepting pracsyuvati, submit the necessary pid hour of pracsevlashtuvannya documents;

At the same time, inform about changes to personal data (warehouse of personal data, home address, military appearance, passport data, etc.);

Submit correctly executed applications, service notes and other documents, necessary folded orders.

6. VISIBILITY

6.1. For negligence vikonannya chi nevykonannya posadov'yazkіv, peredbacheniy posadovoi ієєyu - at the borders of the dignified labor legislation of Ukraine.

6.2. For law enforcement, skoєni at the process of activity or in the aftermath of lack of activity, - at the boundaries established by the official administrative, criminal and civil legislation of Ukraine.

6.3. For inflicting material damage to business - in the borders, established by the chinny labor and civil legislation of Ukraine.

7. CRITERIA FOR EVALUATION OF WORK

7.1. The main criteria for evaluating work are the time, timeliness, and timeliness of the order and obov'yazkiv, handing over the right lander's instructions.

7.2. The work of the supervisor of virobnitstva is assessed by the supervisor of the distant and head doctor in the process of regular activity attestation commission once in five years.

8. ROBOCHE MISCE

8.1. The working place of the head of the company is distant, with technological possessions and material values, which they buy from them.

Posadovoi ordering instructions

Uzgodzhenno:

From the planting instruction of the head of the community eating, it was known:

" ___ " ____________ R. ___________________ _________________

Most of the professional education and work experience for the fach is not less than 3 years, or the average professional education and work experience for the specialty is not less than 5 years.

• 1.3. The head of curation is guilty of nobility:
  • - decrees, orders, punishments, other fundamentals and normative documents of the greater bodies of the organization of the community eating;
  • - organization and technology of harvesting;
  • - an assortment of richly flavored and culinary varieties;
  • - the basis of rational and dietary eating;
  • - The order of folding the menu;
  • - rules of appearance and norms of types of goods;
  • - norms of vitrati sirovini and napіvfabrikatіv;
  • - Calculation of insurance and culinary products, dietary prices for them;
  • - standards and technical standards for food products, syrovine and nap_vfabrikati;
  • - rules and terms for the conservation of finished products, syrovini and beverages;
  • - see the technological possession, principles of work, technical characteristics and mind your operation;
  • - chinnі rules internal order;
  • - the economy of communal eating;
  • - Organization of payment and incentives for work;
  • - legislation about labor;
  • - basic organization of practice;
  • - Rules of the internal labor order;
  • - rules and norms of protection of practice;
  • - basics of administration;
  • - Ethics of business communication.
• 1.4. Appointment of the planting of the head of the plantation and spontaneity of the planting are carried out by the order of the general director.
• 1.5. The manager of the provadzhennyam is ordered without interruption to the general director.
• 1.6. The head of the office for the security of this activity is entitled to sign the organizational and ordering documents for food, which should be included in the functional obligations.
• 1.7. For the hour of the duty of the head of the provision (admission, release, sickness, etc.) of the obligatory viscon, the person was recognized in the established order. Qia person nabuvaє vіdpovіdnyh rights and bear vіdpovіdalnіst for nezalezhno vykonannya laying on new obov'yazkіv.
• 2. Landing shoes

Head of foreman:

• 2.1. Zdiysnyuє kerіvnitstvo vrobnicho-gospodarskoy diyalnistyu pіdrozdіl.
• 2.2. Directs the activity of the labor collective on the provision of rhythmic release of the production of wet production of the necessary assortment and the quality of the production is viable to the production plant.
• 2.3. Carry out the work of improving the organization of the manufacturing process, promoting progressive technology, effective development of technology, advancing the professional skills of practitioners with the method of increasing the quality of products that are produced.
• 2.4. Warehouse applications for the necessary food products, drink fabrication and syrovina, secure their own delivery and purchase from bases and warehouses, control the assortment, the number of lines and their needs and sales.
• 2.5. On the basis of the culture of the popuzhivachіv fold the menu and ensure the diversity of the assortment of straw and culinary varieties.
• 2.6. Zdiisnyuє constant control over the technology of preparation of hedgehogs, the norms of laying syrovin and dotrimannym pratsіvniki sanitary vomg and rules of special hygiene.
• 2.7. Setting up the placement of cooks and other workers in the production, arranging schedules for going to work.
• 2.8. Carry out the marriage of the finished fish.
• 2.9. Organizing the appearance, folding that self-revealed awareness of the production of activities, the promotion of advanced techniques and methods of practice.
• 2.10. Control over the correct operation of the possession and other main assets.
• 2.11. Conduct briefings on the technology of cooking and other food preparations.
• 2.12. Controls dotrimannya pracіvniki rules and norms of protection of practice, sanitary rules and rules of special hygiene, virobnichoy and labor discipline, rules of internal labor order.
• 2.13. To introduce propositions about the concerns of workers, which were indicated, or the imposition of a contract on the workers of virobnichoy and labor discipline.
• 2.14. Carry out the work to improve the qualifications of practitioners.
• 3. Rights

The manager of the clerk may have the right to:

• 3.1. Inquiry and control over structural support materials, finishing materials and other materials necessary for the installation of footwear, transferring the landowner’s instructions.
• 3.2. Let's give it to the supporters of the obov'yazkovy vykonannya kazіvka.
• 3.3. Vzhivati ​​zahodіv vyyavlennya disciplinary damage to pіdlіglі prаtsіvnіkіv і dоpovіdatі about qі vіshennya kerіvnik pripriєmstva іn order to attract vinnihі to іdpovіdalnostі.
• 3.4. For the weather, with a clerk of the reception, get experts and specialists at the gallery of the community eating place for consultations, preparation of visnovki, recommendations and proposals.
• 3.5. Familiarize yourself with the documents, the initial yogo right-bearer and obov'yazki from the plant, the criteria for assessing the quality of the vikonnanny of the planter's obov'yazkіv.
• 3.6. Bring to the sight of the curiosity the propositions of how to thoroughly work, tied with the transmission of the instructions to the shoes.
• 3.7. Vimagati in the field of business organization for the organization and technical minds and the execution of the installed documents necessary for the execution of the obov'yazkiv.
• 4. Vidpovidalnost

The manager of the virobnitstva carried the following advice:

• 4.1. For not properly vykonannya or nevykonannya of their posadovy obov'yazkіv, handed over to the Posadovoy instruction, at the boundaries, established by the official labor legislation of Ukraine.
• 4.2. For the violation of law, inflicted at the process of their duties, - at the boundaries, established by the administrative, criminal and civil legislation of Ukraine.
• 4.3. For zapodіyannya material zbitkіv pіdpriєmstvo - at the borders, established by chinny labor and civil legislation of the Russian Federation.