Chef assistant: qualification requirements and functions

The work of a chef is rather laborious, therefore, a vacancy for his assistant often appears in a catering establishment. Although the specific requirements differ depending on the organization, their essence remains the same - this kitchen worker must carry out all the instructions of the superiors. He can be engaged in both simple activities such as washing food and cleaning the workplace, and preparing simple meals.

A chef assistant or assistant is hired by a business to unload one of the chefs. Nevertheless duties assigned to an employee may differ depending on the specifics of the organization. For example, some employers only require junior staff to do small jobs that do not require special skills. In this case, we are talking about sorting products, washing equipment and quickly completing simple orders. Other bosses can entrust the employee with more complex operations, for example, cooking simple dishes or carrying out a certain heat treatment.

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

Getting an assistant chef position is relatively easy.

In principle, a secondary education obtained in a culinary college or technical school is sufficient for employment for this position. Without experience, you can get a job in 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 workload, but such work will allow you to get the necessary experience and the required line in your resume. In addition to vocational education, secondary general education is also required. If the assistant chef is to work with alcoholic beverages, then he must be over 18 years old.

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

In the event that a young culinary specialist will need to cope with more complex tasks, you need special education, which means special skills. For example, he must be able to perform different types of cuts, know at what temperatures certain types of heat treatment are carried out, and also have an idea of ​​how a particular dish is prepared.

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

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

One of the important responsibilities of an employee is sanitizing and maintaining cleanliness in the kitchen. Usually he is also entrusted with carrying out disinfection work. Like other workers, he must be aware of the basics of fire safety and pass the standards for the sanitary minimum every two years. The assistant can perform some functions independently, while others can only be performed in conjunction with his immediate supervisor. For example, especially in a “newbie” situation, a senior chef looks after how he hygienic processing of products.

The need to draw up a job description for a chef assistant does not arise in all catering establishments. As a rule, this position is not mandatory, and therefore a regulatory document is drawn up as needed. This manual reflects all the working conditions of an employee, 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 head, the date and the signature of the employee who read the document are indicated. Further, general provisions are published - that is, the requirements that are put forward to the applicants for this vacancy.

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

The final section of the job description is "Responsibility". Here the consequences that arise as a result of violations committed by an employee at work are regulated. It is important to remember that these measures cannot be stricter than those specified in labor laws. Returning to the rights of an assistant chef, it is necessary to mention the possibility to demand from the executives the products necessary for work, kitchen utensils, as well as the funds necessary for carrying out sanitary work. In addition, the instructions also indicate the right to receive all the information necessary for the operation. Among the rights of the 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.

A junior kitchen worker may refuse to perform those functions that are harmful to the health or even the life of cooks, as well as are carried out without observing safety measures. In addition, he has the inalienable right to organize a high-quality workplace, as well as to establish an operating mode in accordance with the norms established at the legislative level. As for the responsibility of the assistant chef, he is responsible for fulfilling his duties and preserving the material values ​​with which he works.

Often in the job description, those legal acts are indicated, the content of which the assistant chef is obliged to know. In this case, we are talking about provisions regarding catering, requirements for product quality and storage conditions.

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

Among the duties of a chef's assistant are packaging of takeaway dishes, compliance with the rules for combining ingredients, as well as conducting monetary transactions with customers both in cash and non-cash payment. Of course, the obligation is to comply with labor protection requirements and SanPin standards. The chef must handle the food carefully and use it sparingly. By the way, despite the abundance of duties, all the work functions of an employee can be designated by two points - completing the cook's tasks for cooking, presenting and selling dishes, as well as fulfilling the cook's instructions and tasks for organizing the workplace.

The job descriptions prescribed in the instructions may even list all types of food prepared. Alternatively, the list includes cereals and side dishes, egg and cottage cheese dishes, sauces, semi-finished products, hot drinks, side dishes, soups, sandwiches and other products. Clauses containing the preparation of various components and the workplace, as well as the inspection of kitchen equipment and utensils are mandatory.