Assistant Cook: Qualification and Function Requirements

The cook’s work is rather laborious, so often in the catering establishment there is a vacancy of his assistant. Although the specific requirements differ depending on the organization, their essence remains the same - this kitchen worker must fulfill all the instructions of the higher authorities. He can engage in simple activities such as washing products and cleaning the workplace, and cooking simple dishes.

The assistant or assistant cook is hired by the company to unload one of the cooks. Nonetheless duties assigned to the employee may differ depending on the specifics of the organization. For example, some employers require from junior staff only small work that does not require special skills. In this case, we are talking about sorting products, washing equipment and quickly completing simple instructions. Other bosses can entrust the employee with more complex operations, for example, preparing simple dishes or carrying out certain heat treatments.

The profession of a cook does not lose its relevance, as people always need delicious food. However, in order to become a qualified master, making good money, you should start with junior positions - that is, the same assistant cook. This profession always remains in demand.The average salary in this position is about 25 thousand rubles.

Getting the position of assistant cook is relatively simple.

In principle, for employment in this position, secondary education received at a culinary college or technical school is sufficient. Without experience, you can get into a dining room, a small cafe or in a similar institution. In this case, you should be prepared for a small salary and a large load, but such work will allow you to get the necessary experience and the required line in the resume. In addition to vocational education, secondary general education is also required. If the assistant cook has to work with alcoholic beverages, then he must be over 18 years old.

If a junior employee has to do only auxiliary work, he can be hired not only without a lack of experience, but even without a specialized education. In this case, personal qualities are much more important - industriousness, endurance, attention to detail, activity and efficiency in fulfilling the requests of a senior chef.

In the case when a young chef will need to cope with more complex tasks, special education is required, which means special skills. For example, he must be able to perform different types of slices, know at what temperatures certain types of heat treatment are carried out, and also have an idea of ​​how this or that dish is cooked.

The main duty of the assistant cook is to fulfill the requests and instructions of the cook himself. As a rule, a junior employee prepares products for further heat treatment, or, in addition, performs it too - for example, cooks vegetables for salads. Such routine matters as slicing vegetables, fruits, meat, fish and other ingredients are assigned to him. The chef can entrust his assistant and cooking such simple dishes as sauce or broth. Basically, the employee may also take care of the design of the dish, but the chef will check it before serving.

Kitchen assistant must control the storage and consumption of existing products. This means that he not only checks the expiration dates and affixes markings, but also fills out the accounting journal. Compliance with the rules of the commodity neighborhood is also under the control of this employee. For example, if on one shelf there are leftovers of meat and ready-made cheesecakes, the cook's assistant will be to blame. Of course, despite the list of work performed, this employee should be able to use any equipment in both hot and cold workshops, as well as all available equipment. It is important that he be familiar with the entire menu and have the opportunity, if necessary, to help other chefs.

One of the important duties of an employee is sanitization and cleanliness in the kitchen. Usually, he is also charged with disinfection work. Like other workers, he should be aware of the basics of fire safety and pass the sanitary minimum every two years. The assistant can carry out some functions independently, and others - carry out only together with his immediate supervisor. For example, especially in a situation with a “novice”, a senior chef looks at how he hygienically processes products.

The need to compile the job description of an assistant cook arises far from in all catering establishments. As a rule, this position is not mandatory, and therefore a regulatory document is drawn up as necessary. This manual reflects all the employee’s working conditions, which may differ depending on the specifics of the enterprise, but fit into a clear structure.

At the beginning of the document, the data of the manager, the date and signature of the employee who read the document are indicated. Further, general provisions are published - that is, those requirements that are put forward to applicants for this vacancy.

Usually we are talking about education, work experience, personal qualities and professional skills.. The rules for hiring and firing are published immediately, and the place of the assistant cook in the general hierarchy is explained. The next section of the instruction is extremely important for the employee himself, because it is in him that his rights and obligations are prescribed.

The final section of the job description is “Responsibility”. The consequences that arise as a result of violations committed by the employee at work are regulated here. It is important to remember that these measures cannot be stricter than those specified in labor law. Returning to the rights of an assistant cook, one should definitely mention the opportunity to demand from managers the products necessary for work, kitchen equipment, as well as the means necessary for sanitary work. In addition, the instructions indicate the right to receive all the information necessary for the work. Among the rights of an assistant are also indicated the possibility of advanced training, taking part in the discussion of issues related to its functionality, making suggestions and comments, as well as passing certification.

The junior kitchen worker may refuse to perform those functions that are harmful to the health or even the lives of cooks, and are also carried out without observing safety measures. In addition, he has the inalienable right to organize a high-quality workplace, as well as to establish a work regime in accordance with the norms established at the legislative level. Regarding the responsibility of the assistant cook, he is responsible for the performance of his duties and the preservation of the material values ​​with which he works.

Often in the job description those legal acts are indicated, the contents of which the assistant cook must know. In this case, we are talking about provisions regarding the organization of catering, requirements for product quality and storage conditions.

Often, a junior employee is required to know the rules by which settlements are made with consumers. Of course, a professional should be aware of the nutritional value of all products that are used to prepare dishes and drinks, as well as be able to minimize waste during production. A cook specialist should be able to not only effectively present a culinary product, but also prepare it in accordance with the technology.

Among the duties of a cook's assistant can be identified packaging of dishes sold for take-away, compliance with the rules for combining ingredients, as well as conducting cash transactions with customers both subject to cash and non-cash payment. Of course, the obligation is to comply with labor protection requirements and SanPin standards. The chef's assistant must handle the food carefully and spend it sparingly. By the way, despite the abundance of duties, all the labor functions of an employee can be indicated by two points - the fulfillment of the cook’s tasks for preparing, presenting and selling dishes, as well as the fulfillment of the cook’s instructions and tasks for organizing the workplace.

The job responsibilities prescribed in the instructions may even list all types of prepared dishes. As an option, cereals and side dishes, egg and cottage cheese dishes, sauces, semi-finished products, hot drinks, side dishes, soups, sandwiches and other products are indicated in the list.Mandatory are items containing the preparation of various components and the workplace, as well as checking the kitchen equipment and inventory.