Job description for a school day camp cook. Job description for a children's school camp cook. Sample job description for a health camp chef

JOB DESCRIPTION

cooks at children's health camp

with children staying at school during the day.

1. 
   General provisions

1.2. The cook reports directly to the production manager.

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; design and purpose of 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 standards of labor protection, industrial sanitation and fire protection, as well as the Internal Rules labor regulations children's health camp and these Instructions.

1. 
   Functions. Characteristics of the work.
   1. 
      The main purpose of the position of cook is to maintain proper sanitary condition and order in the kitchen premises.
   2. 
      Preparation of dishes and culinary products requiring complex culinary processing:

• 
  jellied fish, jellied meat products, assorted fish, meat, etc.;
• 
  soups in clear broths from fish, meat, poultry;
• 
  dietary soups based on broths, vegetable and fruit decoctions; pickles; dishes of boiled, poached or stewed fish with sauces, stewed, fried natural meat with side dishes, poultry, etc.;
• 
  preparation of steam omelettes (natural and stuffed), egg porridges, sauces and dressings, shortbread puff pastry products: “Volovanov”, “Krutonov”, “Tartlets”;
• 
  preparing dishes for children of different ages in DOL: viscous, semi-viscous, mashed and crumbly porridges from various cereals, boiled, stewed, baked, pureed and other vegetable dishes;
• 
  vegetable, fruit, fruit and vegetable and meat and vegetable salads, vinaigrettes;
• 
  cooking meat and chicken broths;
• 
  vegetarian, pureed, cold and bone broth-based soups;
• 
  cooking various types sauteed sauces, tomato, sour cream, milk and fruit sauces;
• 
  meatballs, hashes, cutlets, goulash, and other dishes from meat, chicken and fish products, brains, liver, hash and other offal dishes;
• 
  cereal casseroles;
• 
  vegetables with meat, eggs and cottage cheese; dairy and egg dishes;
• 
  hot and cold drinks, fruit and vegetable juices, compotes, jelly, fruit drinks, mousses, jellies and other third courses;
• 
  kneading yeast and unleavened dough, baking buns, pies, pancakes, pancakes, cheesecakes, crackers and other culinary products from it;

1. 
   Portioning and distribution of dishes in accordance with age standards.

1. 
   Job responsibilities
   1. 
      The cook performs the following duties:
      1. 
         is at the workplace in overalls (robes, headscarves, caps), not allowing hair to be visible from under the headscarf or cap, and does not wear rings or other jewelry to work;
      2. 
         observes the rules of personal hygiene;
      3. 
         carries out all orders of the manager. production;
      4. 
         be polite and friendly with employees and pupils of the children's school;
      5. 
         knows the kitchen equipment and knows how to use it;
      6. 
         uses kitchen tools correctly and for their intended purpose;
      7. 
         prepares quality food in accordance with the approved menu;
      8. 
         knows how to cut meat, fish, vegetables and make baked goods;
      9. 
         washes dishes, cleans and disinfects sinks and other sanitary equipment;
      10. 
          complies with the rules of sanitation and hygiene in the kitchen premises, ventilates them;
      11. 
          turns the lighting on and off in accordance with the set mode;
      12. 
          prepares the necessary cleaning and disinfecting solutions in compliance with safety rules;
      13. 
          complies with safety and fire safety regulations;
      14. 
          monitors order in the assigned area, tactfully suppresses obvious violations of order on the part of pupils and, if they disobey a legal requirement, reports this to the teacher on duty;
      15. 
          at the beginning and end of each working day, walks around the assigned area in order to check the serviceability of equipment, furniture, locks and other locking devices, window glass, taps, sinks, switches, sockets, light bulbs, etc.;
      16. 
          monitors the switching off of electricity in the building during daylight hours;
      17. 
          works according to the camp's operating hours;
      18. 
          takes measures to ensure the safety of life and health of children and adolescents in a children's health camp with daytime stay for children at school;
      19. 
          passes in a timely manner medical checkup, have permission to work in a children's camp;
      20. 
          stores outerwear and personal items in the wardrobe.
   2. 
      Must know:
      1. 
         characteristics and biological value of various products;
      2. 
         signs of good quality of products; organoleptic methods for their determination;
      3. 
         periods of storage and sale of raw products, semi-finished products and prepared dishes;
      4. 
         recipes, the essence of cooking technology, requirements for quality, timing, storage conditions, portioning, design and serving of dishes and culinary products that require complex culinary processing;
      5. 
         the basics of rational nutrition, methods of portioning dishes in accordance with the age of children;
      6. 
         rules for using the product replacement table;
      7. 
         types, properties and methods of processing raw materials and semi-finished products used for preparing dishes and culinary products that require complex culinary processing;
      8. 
         ways to reduce wastage and preserve nutritional value food products during their heat treatment (application in various ways heating or heating, creating a certain environment - sour, salty, etc.);
      9. 
         methods of using aromatic substances to improve the taste of culinary products;
      10. 
          sanitary and hygienic rules for maintaining a catering unit, personal hygiene rules;
      11. 
          ways to prevent food poisoning;
      12. 
          rules for distributing food to children;
      13. 
          rules for using collections of recipes for preparing dishes and culinary products.

1. 
   Rights

• 
  submit proposals for improving the system of operation of the children's health camp;
• 
  contact the management of the children's health camp with questions about protecting their professional interests, the interests of the children and the camp as a whole;
• 
  get acquainted with projects, decisions of relevant bodies and organizations on the activities of children's health institutions, camps within its competence, and make appropriate proposals on them.
• 
  on safe conditions labor;
• 
  rest provided by establishing normal duration working hours;
• 
  protection of your rights;
• 
  compensation for damage caused to the employee in connection with his performance labor responsibilities.

1. 
   Responsibility

5.2. For culpable harm to the school or participants educational process the cook bears damages in connection with the performance (non-performance) of his official duties financial liability in the manner and within the limits established by labor and (or) civil legislation.

5.3. The cook of the camp with daytime stay for children at the school works on a normal working day according to a schedule based on a 36-hour work week.

I have read the instructions: __________________

_________________________

Received instructions: ______________________

_________________________

AGREED
Chairman of the trade union committee
___________ /___________________/
Protocol No. ____ dated “__”___ 2019

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

Job description
day camp cook

• SanPiN 2.4.4.2599-10 “Hygienic requirements for the design, maintenance and organization of work in health institutions with day-time stay for children during the holidays”;
• orders and instructions of educational authorities on the organization of summer recreational recreation for students;
• methodological recommendations for organization and implementation production control at facilities involved in the production and sale of food products;
• Regulations on the camp and others local acts organizing meals in a day camp for children;
• 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 occurring during culinary processing;
• established periods of storage and use of raw and finished products;
• sanitary and hygienic standards and rules during the production of culinary products, conditions and shelf life, transportation and sale of products;
• schedule and rules for storing products for preparing ready-made food for school camp children;
• technology for preparing first, second, third and culinary products;
• mode and duration of heat treatment and other processes: boiling, frying, poaching, baking during the preparation of food for day camp students;
• norms, ratios and sequence of laying raw materials;
• the volume of dishes according to the age of the pupils of the health day camp;
• therapeutic and preventive nutrition and features of culinary processing for preparing dietary dishes;
• organoleptic methods for assessing the quality of culinary products, signs of poor quality of dishes and culinary products;
• the design and operating principle of serviced mechanized, thermal, weighing, refrigeration and other equipment, rules for its use and care;
• sanitary rules for maintaining a school camp canteen, rules of personal hygiene, measures to prevent food poisoning;
• the established daily routine of a school camp with daytime stay for children, rules and schedule for the distribution of food;
• procedure for action in emergency and extreme situations.

1.7. Persons over 18 years of age may be employed as a cook at a school day camp. summer age who have the necessary qualifications or have completed appropriate courses in special culinary education.

3. Job responsibilities of a school camp cook
3.1. The main job responsibility of the cook at the health camp is to prepare dishes for the campers. of different ages according to the menu established and approved at the school day camp.
3.2.

• stay at the workplace exclusively in special clothing;
• every day in the morning, familiarize yourself in detail with the menu layout approved in the camp for the coming day, hang the food intended for each meal in a separate container;
• very strictly observe the correspondence of the weight of portioned dishes to the yield of the dish indicated in the layout menu approved in the day camp;
• during culinary processing of food products, strictly comply with all technological requirements;
• Accept food from the storekeeper according to the menu layout approved at the school camp for the coming day, subject to signature;
• Accurately prepare and lay out products according to the layout menu approved at the school children's day camp;
• use exclusively well-measured containers in your work;
• strictly follow all the rules for cutting and preparing dishes on special tables and exclusively with marked equipment;
• during operation of technological equipment, the possibility of contact between raw and ready-to-eat products must be completely excluded;
• all existing kitchen utensils should be stored separately and used exclusively for their intended purpose; utensils with chipped edges, cracks, chips, deformed, damaged enamel, plastic and aluminum utensils should not be used;
• strictly comply with the weight of portioned dishes and the yield of the dish indicated in the layout menu;
• Strictly observe hygienic requirements during culinary processing of food products. technological processes cooking;
• on the first day the meat arrives, be sure to cut it into pulp and bones, reporting all the data to the storekeeper;
• strictly follow all the rules for cooking vegetables to preserve vitamins;
• The cook of the school camp is obliged to distribute all piece products to the groups according to the account, in accordance with the notebook for recording the pupils in the groups.

• viscous, semi-viscous, pureed and crumbly porridges from various cereals;
• boiled, stewed, baked, pureed and other vegetable dishes;
• vegetable, fruit, fruit and vegetable salads, vinaigrettes;
• meat broths and poultry broths;
• vegetarian, pureed, cold and meat broth-based soups;
• tomato, sour cream, milk and fruit sauces;
• soufflés, meatballs, cutlets, goulash and other dishes made 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, jelly and other third courses;
• instant fortified 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;
• dispense ready-made food only after a sample has been taken by a health worker and the head of the school day camp, making sure to note the taste qualities, readiness of the dishes and make a corresponding entry in the reject log of ready-made dishes.

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

5. Responsibilities of the School Day Camp Cook
5.1.

• high quality and full compliance of the prepared dishes with the menu layout approved at the school camp;
• strict adherence to food preparation technology and timely distribution of food to groups according to the distribution schedule with mandatory compliance with the standards for ready-made dishes;
• complete safety of food products after they are delivered to the school camp canteen;
• strict adherence to the diet in the school camp.

5.2. Per application material damage within the boundaries established by the current labor, criminal and civil legislation of the Russian Federation.
5.3. For failure to comply or inappropriate fulfillment without good reason of the Charter and Internal Labor Regulations of a school camp, other local and regulatory acts, legal orders of the head of the camp, the head of production, his job duties, as defined by the job description given here for the cook of a school day camp, in including in case of failure to use the rights granted to him, the cook of the day camp bears disciplinary liability in the manner established by the labor legislation of the Russian Federation. For any gross violation job responsibilities as disciplinary action dismissal may apply.
5.4. For any violation of the rules of fire protection, labor protection, sanitary and hygienic requirements for organizing the life activities of pupils of a school day camp, the cook may be held administratively liable in the manner and in cases established by the administrative legislation of the Russian Federation.

We bring to your attention typical example chef's job description ( kindergarten, cafe, camp, restaurant, school), sample 2019. A person with primary or secondary vocational education, special training and work experience can be appointed to this position. Don’t forget, each cook’s instructions are handed out against a signature.

The following provides typical information about the knowledge that a chef should have. About duties, rights and responsibilities.

This material is part of the huge library of our website, which is updated daily.

1. General Provisions

1. The cook belongs to the category of workers.

2. A person with secondary vocational education or primary vocational education and special training and work experience of __________ years is accepted for the position of cook.

3. A cook is hired and dismissed by the director of the organization upon the recommendation of __________.

4. The cook must know:

a) special (professional) knowledge for the position:

— 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;

b) general knowledge of an employee of the organization:

— rules and regulations of labor protection, safety precautions, industrial sanitation and fire protection,

— rules for using personal protective equipment;

— requirements for the quality of work (services) performed, to rational organization labor in the workplace;

— types of defects and ways to prevent and eliminate them;

— production alarm.

5. In his activities, the cook is guided by:

- legislation of the Russian Federation,

— Charter of the organization,

- orders and instructions director of the organization,

- this job description,

— Internal labor regulations of the organization,

— __________________________________________________.

6. The cook reports directly to the worker with more highly qualified, __________ and the director of the organization.

7. During the cook’s absence (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization upon the recommendation of __________ in the prescribed manner, who acquires the corresponding rights, duties and is responsible for the performance of the duties assigned to him.

2. Job responsibilities of the cook

The chef's responsibilities are:

a) Special (professional) job responsibilities:

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

— Boiling potatoes and other vegetables, cereals, legumes, pasta, eggs.

— Frying potatoes, vegetables, products made from cutlet mass (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.

b) General job responsibilities of an employee of the organization:

— Compliance with the internal labor regulations and other local regulations of the organization,

— internal rules and standards of labor protection, safety precautions, industrial sanitation and fire protection.

— Execution within employment contract orders of the employees to whom it was repaired in accordance with these instructions.

— Performing work on acceptance and delivery of shifts, cleaning and washing, disinfection of serviced equipment and communications, cleaning of the workplace, devices, tools, as well as maintaining them in proper condition;

— Maintaining established technical documentation

3. Cook's rights

The cook has the right:

1. Submit proposals for management’s consideration:

— to improve work related to those provided for herein instructions and duties,

- about attraction to material and disciplinary liability workers who violated production and labor discipline.

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

3. Get acquainted with the documents defining his rights and responsibilities for his position, criteria for assessing the quality of performance of official duties.

4. Get acquainted with the draft decisions of the organization’s management relating to its activities.

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

6. Other rights established by current labor legislation.

4. Responsibility of the cook

The cook is responsible in the following cases:

1. For improper performance or failure to fulfill one’s job duties provided for in this job description - within the limits established by the labor legislation of the Russian Federation.

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

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

Job description cooks (kindergarten, cafe, camp, restaurant, school) - 2019 sample. Job responsibilities of a cook, rights of a cook, responsibility of a cook.

JOB DESCRIPTIONCHEF OF CHILDREN'S HEALTH CAMP

1. GENERAL PROVISIONS

1.1. The chef manages 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 chef of the health camp must:

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 shops, and dining room.

2.1.3. Create a menu for the next day.

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

2.1.5. Receive products daily from the food warehouse, control their storage in the daily food supply room and placing them in the boiler.

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

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

2.1.8. Strictly monitor children's diet: control calorie content, ratio of ingredients, vitamins, shelf life of products.

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

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

2.1.11. Ensure that all catering staff perform their duties.

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

2.1.13. Submit requests for the purchase of equipment and inventory in a timely manner.

3. SKILLS AND ABILITIES

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

3.1.1. Require subordinates to strictly fulfill their duties.

3.1.2. Have complete information regarding the operation of the kitchen and dining room.

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

3.1.4. Fundamentals of labor legislation.

3.1.5. Occupational health and safety rules and regulations.

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

4.1.3. Submit requests for the purchase of equipment and inventory in a timely manner.

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

5. RESPONSIBILITY

5.1. The chef is responsible for:

5.1.1. For improper performance or failure to fulfill one’s job duties as provided for in this job description, within the limits determined by the current labor legislation.
5.1.2. For offenses committed in the course of carrying out its 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 from the head of ____________ and the head of the DOL.
5.1.4 For theft in the workplace.

We bring to your attention a typical example of a job description for a canteen manager, sample 2019. Job description of the canteen manager should include the following sections: general position, job responsibilities of the canteen manager, rights of the canteen manager, responsibilities of the canteen manager.

The job description of the canteen manager should reflect the following points:

Job responsibilities of the canteen manager

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

The canteen manager should know

2) When performing his duties, the canteen manager must know: resolutions, instructions, orders, other governing and regulations higher authorities relating to the organization of public catering; organization of production and management of the canteen, tasks and functions of its divisions; advanced domestic and Foreign experience organizing catering and serving visitors; canteen operating hours; economics of public catering; organization of payment and labor incentives; labor legislation; internal labor regulations; rules and regulations of labor protection.

Qualification requirements for a canteen manager

3) Qualification requirements. Higher professional education and work experience in the specialty for at least 3 years or secondary vocational education and work experience in the specialty for at least 5 years.

1. General Provisions

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

2. A person with a higher professional education and work experience in the specialty of at least 3 years or secondary vocational education and work experience in the specialty of at least 5 years is accepted for the position of head of the canteen.

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

4. The canteen manager must know:

• resolutions, orders, orders, other governing and regulatory documents of higher authorities relating to the organization of public catering;
• organization of production and management of the canteen, tasks and functions of its divisions;
• advanced domestic and foreign experience in organizing catering and serving visitors;
• canteen operating hours;
• economics of public catering;
• organization of payment and labor incentives;
• labor legislation;
• internal labor regulations;
• rules and regulations of labor protection, safety, industrial sanitation and fire protection.

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

• legislation of the Russian Federation,
• Charter of the organization,
• orders and instructions of the director of the organization,
• this job description,
• Internal labor regulations of the organization.

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

7. During the absence of the canteen manager (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization in the prescribed manner, who acquires the corresponding rights, duties and is responsible for the performance of the duties assigned to him.

2. Job responsibilities of the canteen manager

Dining room manager:

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

2. Organizes the timely provision of the canteen with food products necessary for conducting the production, trade and service process.

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

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

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

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

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

8. Complies with internal labor regulations and other local regulations organizations.

9. Complies with internal rules and regulations of labor protection, safety precautions, industrial sanitation and fire protection, ensures cleanliness and order in his workplace.

10. Carry out, within the framework of the employment contract, the orders of the employees to whom he is subordinate in accordance with these instructions.

3. Rights of the canteen manager

The head of the canteen has the right:

1. Submit proposals for consideration by the director of the organization:

• to improve work related to the responsibilities provided for in this instruction,
• on the encouragement of distinguished employees subordinate to him,
• on bringing to material and disciplinary liability the employees subordinate to him who violated production and labor discipline.

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

3. Get acquainted with the documents defining his rights and responsibilities for his position, criteria for assessing the quality of performance of official duties.

4. Get acquainted with the draft decisions of the organization’s management relating to its activities.

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

6. Other rights established by current labor legislation.

4. Responsibility of the canteen manager

The canteen manager is responsible in the following cases:

1. For improper performance or failure to fulfill one’s job duties provided for in this job description - within the limits established by the labor legislation of the Russian Federation.

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

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

Job description for the head of the canteen - sample 2019. Job responsibilities of the canteen manager, rights of the canteen manager, responsibilities of the canteen manager.

home » Investments » Job description for a school day camp cook. Job description for a children's school camp cook. Sample job description for a health camp chef