home Investment All the standards that a chef should know. Family chef. What will happen to us for this?

All the standards that a chef should know. Family chef. What will happen to us for this?

What should a chef be able to do? First of all, cook well. What should a family chef be able to do? It's good to cook what the family likes. The chefs of “Personal61” can satisfy any, even the most demanding requirements. You can trust our chefs to provide meals for children, dietary meals for sick people, sports or vegetarian diets. If the characteristics of your religion require you to adhere to certain dietary habits, simply indicate this in the questionnaire, and we will find you a chef who can prepare dishes familiar to your family.

Responsibilities of a cook, cook:

preparation by the cook of the menu, layout and list of necessary products;

purchase of food by the cook;

cooking food to your taste;

preparation of dishes by the chef;

table setting;

professional preparation by the cook of a diet for all family members.

Requirements for a cook:

special education;

experience in the food service and family sectors;

knowledge of different cuisines;

knowledge of “separate nutrition” systems and dietary nutrition;

ability to create a menu, table setting skills, holding banquets;

knowledge of modern household appliances and kitchen equipment;

communication skills.

The cooks of the Person61 center have experience working in public catering establishments; they cook with high quality, professionally and in accordance with your needs. Correctly selected

The meaning of a chef's job title usually includes the general term, the level of experience, and any special requirements. The generic term "cook" will optimize a job title to appear in general searches for jobs of the same nature. Experience level will help attract the most qualified candidates by indicating the scope of responsibility and prior knowledge required. And if the position is specialized, you might want to consider including the specialization in the job title.

When looking for a culinary professional to be first or second in command in the kitchen, the establishment must follow specifications and guidelines. The successful candidate will use their culinary and management skills to play an important role in maintaining and increasing customer satisfaction of the establishment. A great job description starts with a compelling summary of the position and its role in the company. The resume for the search for a chef should contain an overview of the company and expectations regarding the position of the employee. The activities and responsibilities required for the job should be described so that job seekers can determine whether they are qualified.

Chefs are trained kitchen professionals who oversee the operations of a restaurant or dining facility. They are responsible for the food that comes out of the kitchen, from conception to execution. While many of these professionals acquire the necessary skills through experience as chefs, academic programs in culinary arts are widely available. Some chefs learn through apprenticeships.

A chef, also sometimes known as a head cook, oversees many different aspects of a restaurant or cafe. He manages and works closely with other chefs, creating menu items and determining inventory needs. It works in a range of food service settings including universities, hospitals, residential care centers and catering establishments. He can also work as a personal chef. Sous Chef, in turn, is one of the most sought after in the culinary industry. This job is second in the hierarchy to the head chef, meaning that a person in this position has complete control over the kitchen and is directly responsible for the quality of food produced there under his supervision. Due to its importance, this work has great recognition among peers and clients, but also carries a high degree of responsibility. While the position of sous chef is the dream job for every junior chef. It is important to fully understand its requirements.

General provisions

Examples of required chef skills in most cases:

A specific degree in culinary arts is required.
5 years of experience as a chef in a full-service restaurant.
More than 2 years of experience in a supervisory role.
Excellent communication and organizational skills. Ability to share responsibilities and monitor progress. Leadership skills.
Ability to work in a fast-paced environment.
Attention to quality and quality control
Knowledge of proper food handling and sanitation standards.
Exceptional proven kitchen management ability.
Knowledge of modern culinary trends and optimization of kitchen processes.
Good understanding of useful computer programs (MS Office, restaurant management software, POS).
Authority for health and safety training.

A chef's tasks and responsibilities are varied and range from preparing food or plating specific dishes to creating menus and working with ingredient suppliers. Therefore, the position requires both culinary and management skills. In addition to this, solid experience in the kitchen is required to land a chef job.

Cook's responsibilities

The duties section is the most important part of the job description. Here you need to describe the functions that this position will perform on a regular basis, how the work works in the organization.

The chef is responsible for the following functions:

Manage relationships with distributors and promptly resolve problems with suppliers.
Follow the budget set by the restaurant manager.
Ensure kitchen safety and sanitation.
Manage kitchen staff and delegate tasks related to food preparation, preparation and delivery of food to customers in a timely manner.
Maintaining kitchen work schedule.
Monitoring food and labor costs.
Follow industry trends and create new recipes.

Restaurateurs are looking for an experienced and qualified chef to organize the kitchen. The chef is the first to create and test the dishes before they reach the customers.

Required responsibilities for a chef include:

Control and management of the food preparation process.
Build menus with new or existing culinary ideas to ensure variety and quality portions.
Approval of dishes before they reach the customer.
Control and direct the cooking process.
If necessary, organize repairs.
Eliminate any problems or defects in the kitchen.
Be fully responsible for the reception, management and training of kitchen staff.
Supervise the work of subordinates.
Assessment of workload and personnel compensation.
Maintain payroll and attendance records.
Fostering a climate of collaboration and respect between co-founders.
Estimating quantities and costs of needed supplies, such as food.
Inspects supplies, equipment and work area to ensure compliance with established standards.
Instructing instructors and other employees in preparing food.
Monitor sanitation conditions to ensure employee compliance with standards and regulations.
Orders or requisitions food and other supplies needed to ensure efficient operations.

The job of a chef is very demanding and involves performing a wide variety of tasks in both the culinary and management sectors. No day is identical to another in a position as a chef: there are days when the menu must be set up and days on which ingredients must be purchased. The chef is responsible for both activities, as well as supervising his staff during kitchen operations.

Being a chef requires discipline, an intense workload, a lot of dedication, extensive on-the-job training and an active mind, always ready to learn and be challenged.

Although not required, chef certification can demonstrate competency and lead to promotion and higher pay.

Schedule

Chefs work in high-end restaurants, as well as in restaurants and catering canteens of various institutions. Each of these establishments has different opening hours; therefore, the chef's schedule varies depending on the hours the kitchen is open. In restaurants, chefs work shifts that allow them to prepare the kitchen from early morning (when breakfast is served) until late at night (when the last customers finish dinner). On the other hand, cooks working in cafeterias have regular 9-5 work hours.

Most cooks and chefs work full-time hours, including early mornings, late evenings, weekends and holidays. Many chefs work 12-hour days because they oversee food deliveries early in the day and use the hours to prepare special menu items.

Additional Responsibilities

The chef is often involved in staffing the kitchen, developing menu offerings, forecasting supply needs, and estimating costs. Chefs are expected to ensure that the restaurant adheres to all regulations, including hygiene and safety guidelines.

Head Chefs are primarily involved in creating recipes and preparing advanced dishes, while handling the less complex tasks of Head Chefs and Cooks. The main goal is to maintain kitchen efficiency and produce consistent quality food. But responsibilities also extend to operational matters, including accounting and planning.

Since chefs are responsible for the success and failure of a restaurant, chefs must work long hours to ensure that the restaurant is running properly. As far as personal conduct is concerned, here are the most important and unspoken duties that a chef must observe:

Attention to detail. It is important that all kitchen surfaces and stoves are perfect when workers leave the kitchen, and the chef must check the work being done by subordinates. A critical eye will instantly see possible problems and correct them.
Initiative. Cooking for others is an art in which one must always innovate. A person with initiative towards this endeavor will certainly have a smoother path to success.
Flexibility. Working in a kitchen with a group of people can lead to unexpected situations. The chef must be flexible and easily adapt to new working conditions.
Good stress tolerance. In cooking for others, the responsibility is enormous and the stress level is also high. A chef must have great resistance to stress.
Leadership. The chef is a leader who works with the team.
Work done as a team. Working in a kitchen requires good team spirit, as in most cases a well-organized team has much better results than the same number of people working on their own.

A professional chef has a wide range of specific responsibilities that he must perform on a daily basis. The first responsibility is to supervise subordinates in their daily work environment. The cook is responsible for supervising all the people who work under them in the kitchen. The Chef will oversee food and ingredient preparation, final plating, sanitation issues, and staff timeliness.

The chef is also the primary planner for menu items and any dishes the establishment offers. Along with menu planning, the chef is also responsible for creating recipes. Someone in the position of a chef will spend many hours developing their recipes. The cook may also be involved in preparing a few or many menu items each week. This may occur due to a lack of a stocked kitchen.

Administrative duties are also part of a chef's daily routine. Items such as ensuring the work of employees, processing payroll, calculating purchase order costs, placing purchase orders from traders and handling employee grievances are all duties that fall under the administrative category. In addition, the cook is the first person in charge of the entire kitchen when a customer has a complaint about the preparation or quality of the food.

The cook is one of the main people responsible for training the kitchen staff. The cook will tell you in detail what the employee's duties are and how they should be performed.

Finally, whoever takes on the role of cook must ensure that all food handling regulations are followed. The Chef must ensure safety and sanitation standards are met every day.

Levels and categories of cooks and their responsibilities

Currently, the market for chefs is stable, so the demand for specialists in this field is growing too much over the years. Until 2020, the number of jobs for chefs will only increase to 5%. This gave rise to a division of responsibilities among the cooking profession. This division has taken several forms in the form of different job levels:

Typically, a sous chef becomes a manager or executive chef after a period of working in the respective kitchen. The executive chef and head chef can be promoted to management positions, and the positions left empty are usually filled by chef technologists.

A cook who has experience and good skills can be promoted to a higher position when the possibility arises. Positions available for promotion are Head Chef and Sous Chef.

Wage

The salary of a chef depends on the place of work. The best paying jobs are in high-end restaurants, while government restaurants usually have lower pay levels. Pay calculations may also vary depending on other factors such as: current economic conditions, level of formal education, years of experience, and scope of responsibilities associated with the position. Typically, a chef's salary is RUB 63,333 for a professional with less than 20 years of experience in the culinary industry. Bonuses can significantly increase your salary, especially when working in high-end restaurants. The annual salary of a chef varies depending on the above factors. Benefits include compensation for retirement, social security, disability, healthcare and vacation.

What is the chef responsible for?

The chef has both managerial and culinary responsibilities; therefore, he or she must excel in both points to successfully perform all assigned duties. Here are the most basic professional areas under the responsibility of a chef:

Education Requirements

According to the Bureau of Labor Statistics, most chefs begin their careers as cooks or food preparation workers and advance to higher positions with time and experience. On-the-job training is a core component of most kitchens.

Formal culinary arts training is available through vocational schools, colleges, culinary schools, and university service-industry programs. 11 percent of chefs and cooks have a high school diploma, and 44 percent have a law degree. Many programs include an apprenticeship or internship to accompany coursework.

Some culinary organizations offer curriculum accreditation throughout the country. They also offer a number of certification programs that allow chefs to demonstrate ability and knowledge in the culinary arts. Certification can help chef managers get promotions and higher salaries.

The cook needs to indicate the required and preferred skills for the position. This may include education, previous work experience, certifications and technical skills. It can also include other skills and personality traits that are useful for successful hiring. While it may be tempting to include a long list of skills and requirements, including too many may dissuade qualified candidates from applying. The list of qualifications should be concise but provide sufficient detail with relevant keywords and terms.

Chef jobs do not require any education or formal training as long as the candidate has the necessary skills and required experience. A high school degree and culinary qualifications are all you need to become a chef. Nevertheless, the completion of specialized courses adds points to the candidate in front of employers. This type of program helps aspiring chefs acquire useful cooking and food safety information that will be used later in their careers. In addition, a bachelor's degree can accelerate your ascent through the professional ladder.

Culinary institutes, technical schools, and community schools offer culinary arts programs that take 2 to 4 years to complete. By attending these programs, aspiring chefs learn about hygiene and sanitation in the kitchen, learn how to improve their culinary skills and gain insight into food shopping. Some programs also include management courses that help students better manage kitchen staff. Some culinary schools offer their support to aspiring chefs by sponsoring various apprenticeship programs that combine theoretical courses with practical training.

Experience, however, is of paramount importance when choosing a chef. Typically a chef has been in the kitchen for at least 10 years before joining the chef position. This ensures that the person is well prepared from a culinary point of view and has sufficient maturity to regulate all staff.

Most cooks and chefs learn their skills through work experience. Others are educated at a community college, technical school, culinary arts school, or 4-year college. Students in culinary programs spend most of their time in kitchens practicing their culinary skills. Programs cover all aspects of kitchen operations, including menu planning, food sanitation procedures, purchasing and inventory techniques. Most training programs also require students to gain experience in a commercial kitchen through an internship or apprenticeship program.

Approved

Committee

Russian Federation

on trade

INDUSTRY STANDARD
CATERING
REQUIREMENTS FOR PRODUCTION PERSONNEL
OST 28-1-95

Preface

1. Developed by the All-Russian Institute of Nutrition of the Russian Federation Committee on Trade.

2. Adopted and put into effect by Technical Committee No. 347 “Trade and public catering services” (Minutes No. 2 of March 1, 1995).

3. Introduced for the first time.

1 area of use

This industry standard establishes requirements for production personnel of public catering establishments of various types and classes.

The provisions of this standard apply to production personnel of public catering establishments of various organizational and legal forms.

This standard is applied when carrying out certification of catering services.

Safety requirements are set out in clauses 4.7, 4.8, 4.11.

2. Normative references

This industry standard references the following standards:

GOST R 50647-94 "Public catering. Terms and definitions";

GOST R "Public catering. Classification of enterprises";

GOST 12.0.004. OSHS "Organization of occupational safety training for workers. General provisions";

SanPiN 42-123-5777-91 "Sanitary rules for public catering establishments, including confectionery shops and enterprises producing soft ice cream."

3. Definitions

The industry standard uses terms and definitions that comply with the Law of the Russian Federation “On the Protection of Consumer Rights”, as well as GOST R 50647 “Public catering. Terms and definitions”.

4. General requirements for production personnel

4.1. Production personnel include categories of enterprise employees engaged in the production of culinary products, flour confectionery and bakery products: production manager, shop manager, cook, confectioner, baker, cook of flour products, manufacturer of semi-finished food products, meat tenderizer, kitchen worker.

4.2. When establishing requirements for production personnel, the following assessment categories are taken into account:

Level of professional training and qualifications, incl. theoretical knowledge and the ability to apply it in practice;

Ability to organize production activities (for production manager, workshop manager);

Knowledge of governing industry documents related to professional activities;

Knowledge of and compliance with professional ethics of conduct.

4.3. Production personnel of enterprises of all types and classes must have either special education or undergo vocational training in production in order to acquire knowledge, skills and qualifications to perform specific functions. The training, qualifications and specialization of production personnel must correspond to the type and class of the enterprise.

4.4. Recruitment of production personnel should be carried out on a competitive basis based on the results of qualification tests or sociological testing.

4.5. For each specific position of production personnel, a job description must be developed that establishes the functions, duties, rights and responsibilities of the employee, the volume, procedure and requirements for the quality of work performed, professional education, technical knowledge and work experience.

4.6. Job descriptions of production personnel are developed and approved by the enterprise administration, based on the requirements of this standard, qualification characteristics (positions) (1) and taking into account the specifics of each enterprise.

4.7. The production personnel of the enterprise must systematically improve their knowledge, qualifications and professional skills on the basis of theoretical training and practical activities.

4.8. Production personnel must ensure the production of culinary products and flour confectionery products that are safe for the health and life of consumers, in accordance with the requirements of regulatory and technological documentation. All personnel must undergo training in occupational health and safety during production (2).

4.9. The production personnel of enterprises of all types and classes are subject to the following general requirements:

Knowledge of the basics of technology and organization of production of public catering products, the basics of rational nutrition for organized groups of people who eat, incl. therapeutic, preventive and dietary nutrition, rules and techniques for serving consumers (in accordance with the position held, taking into account the specifics of the enterprise);

Compliance with job descriptions, tariff and qualification characteristics and internal labor regulations of the enterprise;

Compliance with sanitation requirements, rules of personal hygiene and hygiene in the workplace;

Knowledge of and compliance with fire and electrical safety measures;

Compliance with the culture and ethics of communication with colleagues and consumers;

Knowledge of the rational organization of work in the workplace and the ability to clearly plan work.

4.10. The production personnel of the enterprise must be dressed in sanitary clothing and footwear of the established standard, in good condition without visible dirt, damage or noticeable signs of repair and made from materials approved by the State Committee for Sanitary and Epidemiological Supervision.

Production personnel are strictly prohibited from appearing in the premises for consumers in sanitary clothing, unless this is related to the performance of their direct duties.

4.11. All employees are subject to periodic medical examination (3). Before entering work, enterprise personnel are required to undergo a medical examination and attend a course on sanitary and hygienic training in accordance with the requirements of SanPiN 42-123-5777. Each employee must have a personal medical record, which contains the results of medical examinations, information about past infectious diseases, and periodic passing of the sanitary minimum. Persons who are sources of infectious diseases are not allowed to work in production.

4.12. Luxury and higher class restaurants and bars should employ production staff familiar with the specifics of cuisine in other countries.

5. Requirements for specific positions

and professions of production personnel

5.1. Requirements for a production manager

(to the head of the workshop)

5.1.1. The production manager (head of the workshop) must have a higher or secondary vocational education and practical work experience.

5.1.2. Know the basics of labor legislation, the main provisions of the Law of the Russian Federation "On the Protection of Consumer Rights", Rules for the production and sale of public catering products (services) (5), industry guidelines relating to his professional activities.

5.1.3. Know the basics of organizing production workshops and production in general.

5.1.4. Be able to clearly organize the production activities of subordinates, carry out rational organization of the technological process, selection and placement of personnel.

5.1.5. Know the technology of production of public catering products, requirements for the quality of dishes, culinary, flour confectionery and bakery products, sanitary rules for public catering establishments.

5.1.6. Know the basics of organization and technology of therapeutic, preventive, dietary nutrition (for those working at enterprises of the relevant profile).

5.1.7. Know the basics of organization and technology of school meals and the features of production for schoolchildren (for those working at school catering enterprises).

5.1.8. Be able to use collections of recipes for dishes, know the procedure for creating menus, accounting and reporting, calculating dishes and prices for them, methods and determination of standards for waste and losses of raw materials (products), methods for developing recipes for new and branded dishes (products) at enterprises, have skills on the development of enterprise standards, technical specifications and preparation of technological maps.

5.1.9. Know the basic provisions of documents on certification of public catering services (fundamental GOSTs and other organizational and methodological materials).

5.1.10. Know the requirements of regulatory and technological documents for basic raw materials, food products and public catering products (GOSTs, OSTs, TU, etc.).

5.1.11. Know the sequence of the technological process, modes and methods of processing raw materials and semi-finished products in order to avoid the formation of carcinogenic or other potentially harmful chemicals during the production of culinary products.

5.1.12. Know the basic criteria for the safety of culinary products and prevent the use of raw materials and food products containing substances of chemical and biological origin that are potentially hazardous to health in quantities exceeding permissible levels, in accordance with Medical-biological requirements and sanitary quality standards (4).

5.1.13. Know a foreign language and professional terminology to the required extent (for those working in luxury restaurants and bars and above).

5.1.14. Know the peculiarities of preparing, decorating and serving national, branded and custom dishes, dishes of foreign cuisines (for those working in restaurants and bars of luxury class and above).

5.1.15. Know modern types of mechanical, thermal and refrigeration equipment, the principles of its operation, technical characteristics and operating conditions, as well as types of containers, equipment, utensils, and weighing instruments.

5.1.16. Know and be able to apply methods of quality control of products and services in practical activities.

5.1.17. Carry out constant monitoring of technological regimes and recipes of dishes, and compliance by production personnel with sanitary requirements and personal hygiene rules.

5.1.18. Be able to work with people, create favorable conditions for the manifestation of creative initiative and activity of workers, and cultivate business qualities in subordinates.

5.1.19. Master and use new methods in work, quickly and independently make informed decisions, be able to rearrange work in accordance with new requirements.

5.1.20. Recognize the need to be fully responsible for the consequences of one’s actions and decisions made when performing official functions.

5.2. Requirements for a cook

5.2.1. The cook must have primary or secondary vocational education.

5.2.2. Know the recipes and production technology of semi-finished products, dishes and culinary products, including compatibility, interchangeability of products, changes that occur during the culinary processing of raw materials.

5.2.3. Know the commodity characteristics of raw materials, incl. new and non-traditional types, techniques and sequence of technological operations during its culinary processing.

5.2.4. Comply with sanitary and hygienic requirements during the production of culinary products, conditions, periods of storage, transportation and sale of products.

5.2.5. Know organoleptic methods for assessing the quality of culinary products, signs of poor quality of dishes and culinary products, methods for eliminating defects in finished culinary products.

5.2.6. Know the basic criteria for the safety of culinary products and prevent the use of raw materials and food products containing substances of chemical and biological origin that are potentially hazardous to health in quantities exceeding permissible levels, in accordance with Medical-biological requirements and sanitary quality standards.

5.2.7. Know the basics of therapeutic, preventive and dietary nutrition, the characteristics of diets, the peculiarities of culinary processing of products when preparing dietary dishes (for those working in enterprises of the corresponding profile).

5.2.8. Know the basics of school nutrition, the features of preparing dishes in school canteens (for those working in school catering enterprises).

5.2.9. Be able to use collections of recipes, enterprise standards, technological maps in the manufacture of dishes and culinary products.

5.2.10. Know the peculiarities of preparing and serving national dishes and dishes of foreign cuisines (for those working in luxury restaurants and bars and above).

5.2.11. Have the skills to prepare and serve dishes with final preparation operations in the hall in full view of consumers (for those working in luxury restaurants and bars and above).

5.2.12. Know the rules for planning, decorating and serving dishes when serving banquets, special and ritual events, as well as certain groups of consumers (for those working in luxury restaurants and bars and above).

5.2.13. Understand responsibility for the work performed.

5.3. Requirements for a pastry chef

5.3.1. The confectioner must have primary or secondary vocational education.

5.3.2. Know the recipes and technology for the production of flour confectionery and bakery products from various types of text and finishing semi-finished products.

5.3.3. Know the commodity characteristics of raw materials, types of flavoring and aromatic substances, leavening agents and dyes used for the manufacture of flour confectionery products.

5.3.4. Comply with sanitary and hygienic conditions for the production of flour confectionery products, their storage, transportation and sale periods.

5.3.5. Know organoleptic methods for assessing the quality of confectionery and bakery products, signs of their poor quality and methods for eliminating defects.

5.3.6. Observe the concentrations of food additives and dyes used in the manufacture of flour confectionery products, regulated by medical and biological requirements and sanitary quality standards (4).

5.3.7. Know the methods and techniques of highly artistic finishing of complex types of flour confectionery products, the technology of making original, figured, custom-made cakes.

5.3.8. Know and be able to apply in practice methods for calculating flour and other dough components.

5.3.9. Be able to use collections of recipes, enterprise standards and technological maps in the production of flour confectionery and bakery products.

5.3.10. Know the operating principles and operating rules of technological equipment used in the production of flour confectionery and bakery products.

5.3.11. Understand responsibility for the work performed.

5.4. Requirements for a baker

5.4.1. A baker must have primary vocational education.

5.4.2. Know the range of manufactured products, technological processes, modes and duration of baking flour culinary products.

5.4.3. Know the rules for molding products from various types of dough. Know the product characteristics of flour and other recipe components.

5.4.4. Be able to determine the readiness of dough pieces when baking and evaluate the quality of baked products.

5.4.5. Know the yield standards of finished products, factors influencing baking, cooling modes of baked products.

5.4.6. Know how to prepare utensils and baking equipment and how to care for them.

5.4.7. Know the structure, principles of operation and operating rules of the equipment being serviced.

5.4.8. Understand responsibility for the work performed.

5.5. Requirements for a bakery cook

5.5.1. A bakery cook must have primary or secondary vocational education.

5.5.2. Know the recipes and technology for the production of flour culinary products, dough, minced meat, fillings, dough making, baking and frying modes, methods for determining the readiness of dough for cutting and baking.

5.5.3. Know the requirements for the processing and quality of raw materials and finished flour culinary products in accordance with Medical and Biological Requirements (4), organoleptic methods for assessing the quality of flour culinary products.

5.5.4. Be able to use collections of recipes, enterprise standards and technological maps in the production of flour culinary products.

5.5.5. Know the conditions, periods of storage, transportation and sale of flour culinary products.

5.5.6. Know the operating principles and operating rules of mechanical, thermal and refrigeration equipment used in the production of flour culinary products.

5.5.7. Understand responsibility for the work performed.

5.6. Requirements for the manufacturer of semi-finished food products

5.6.1. The manufacturer of semi-finished food products must have primary or secondary vocational education.

5.6.2. Know the technological process of producing semi-finished products from meat, poultry, fish, vegetables, cereals, flour, etc., according to the profile of the enterprise.

5.6.3. Know the range of semi-finished products produced from meat, poultry, fish, vegetables, cereals, flour, etc., methods of organoleptic quality assessment and requirements for the quality of semi-finished products.

5.6.4. Know the basic safety criteria for culinary semi-finished products and not allow the use of raw materials and food products containing substances of chemical and bacteriological origin that are potentially hazardous to health in quantities exceeding permissible levels (in accordance with Medical-biological requirements and sanitary quality standards) (4).

5.6.5. Know the cutting of meat carcasses and poultry, the culinary purpose of individual parts of carcasses and the yield standards of semi-finished products.

5.6.6. Know the methods of cutting fish with a bone and cartilaginous skeleton of all families, the yield standards of semi-finished products.

5.6.7. Know the manufacturing process and yield standards for semi-finished products from flour and cereals.

5.6.8. Know the rules for mechanical processing of potatoes, vegetables and herbs by machine and manually, the norms of acceptable waste when peeling and finishing potatoes and root vegetables.

5.6.9. Know the rules of working on mechanized production lines for processing raw materials, have safe working techniques on machines used in the production of semi-finished products.

5.6.10. Know the rules of packaging and transportation, conditions and terms of storage and sale of semi-finished products.

5.6.11. Understand responsibility for the work performed.

5.7. Requirements for a meat deboner

5.7.1. A meat deboner must have primary vocational education. Know the cutting of carcasses, the culinary purpose of individual parts of carcasses, techniques and rules for boning parts of large and small livestock carcasses, the articulation of skeletal bones, the location of muscle, fat and connective tissue in meat.

5.7.2. Know the norms for meat and bone yield when deboning meat. Know the basics of veterinary and sanitary assessment of meat and sanitary and hygienic conditions for its deboning.

5.7.3. Know the principles of operation and operating rules of mechanical saws, circular knives; rules for sharpening and straightening knives, rules for using protective equipment when working with high-risk tools.

5.7.4. Know safe techniques for boning meat.

5.8. Requirements for a kitchen worker

5.8.1. A kitchen worker must undergo on-the-job training.

5.8.2. Know the name of kitchen utensils, equipment, tools, their purpose; rules and methods for closing and opening containers, rules for moving products and finished products in production.

5.8.3. Know the rules for turning on and off technological equipment.

5.8.4. Know the types and concentrations of detergents and disinfectants used.

5.8.5. Know safe working techniques for carrying, loading, unloading, and transporting goods.

6. Assignment to production

qualified personnel

For employees of state-owned enterprises for each profession and specialty, a certain number of tariff categories are established, characterizing the level of qualifications of the employee and the degree of complexity of the work performed.

Qualification categories for production personnel are assigned to:

For cooks - II, III, IV, V, VI;

For confectioners - I, II, III, IV, V, VI;

Cookery of flour products - IV;

Manufacturers of semi-finished food products - I, II, III, IV, V;

Bakers - II, III;

For deboners - III, IV, V.

Qualifications are assigned by qualification commissions organized at public catering establishments and consisting of the head of the enterprise, specialists and representatives of the trade union organization.

Low rank is assigned to workers who have the lowest qualifications and perform the simplest work. The higher the level of knowledge and skills, the more complex the work performed, the higher the tariff category.

The qualification category assigned to an employee indicates his professional level, and assignment to a particular tariff category expresses the degree of complexity of the work performed.

The qualification commission must assess the professional and qualification level of the employee, his business qualities, the complexity of the functions performed and the results of his work.

At the same time, the commission takes into account the employee’s competence, his ability to clearly organize and plan his work, awareness of responsibility for the work performed, independence and initiative, ability to master new methods and techniques in work, efficiency, ability to maintain contacts with other people, etc.

In private enterprises, when selecting personnel, the owner must proceed from the principles of professional knowledge, practical skills, skill, competence and responsibility of employees. Qualification categories may not be assigned to employees of private enterprises.

Appendix A

1. N 371/18-27 dated 06/16/88, N 654/29-108 dated 12/26/88.

Qualification characteristics of the professions of workers and positions of specialists and employees of public catering enterprises, approved by the Resolution of the State Committee of Labor of the USSR and the All-Union Central Council of Trade Unions, as amended by the Resolution of the State Committee of Labor of the USSR and the All-Union Central Council of Trade Unions.

2. N 43 dated 06.28.93. Labor safety rules at mass catering establishments, approved by the Committee of the Russian Federation on Trade.

3. Joint instructions of the Ministry of Health and Medical Industry of Russia and the State Committee for Sanitary and Epidemiological Surveillance of Russia on preliminary and periodic medical examinations of decreed contingents.

4. N 5061-89 dated 01.08.89. Medical and biological requirements and sanitary standards for the quality of food raw materials and food products, approved by the USSR Ministry of Health.

5. N 332 dated 04/13/93. Rules for the production and sale of public catering products (services). Decree of the Government of the Russian Federation.

The association assists in providing services in the sale of timber: at competitive prices on an ongoing basis. Forest products of excellent quality.

We continue to talk about special categories of workers, when applying for a job it is necessary to comply not only with general, but also with special rules. Today we will talk about chefs who can work both in a small summer cafe and in a fashionable club. By hiring a cook who does not meet the established requirements, the head of the organization risks losing not only money, but also business...

The special requirements that current legislation imposes on employees of public catering organizations can be explained by the intention to ensure the safety of those who eat a variety of culinary masterpieces. Therefore, in addition to the general norms of labor law and labor protection, when hiring a cook, the employer is obliged to check:

employee qualifications The cook (pastry chef and other catering worker)* must have a state-issued document on special education (qualification requirements are presented in the table on page 26);
the employee’s health status determines his suitability for work, the absence of chronic diseases that can subsequently lead to occupational diseases, the absence of diseases that can lead to the spread of various infections.

Chef Qualification Requirements

Job title	Qualification requirements		Job responsibilities**
Job title	Education	Special work experience	Job responsibilities**
2nd category	Primary or secondary vocational*	-	Performing auxiliary work
3rd category		-	Simple cooking
4th category		-	Medium-difficult cooking
5th category		-	Complex culinary processing. Drawing up menus, product requests, accounting and reporting.
6th category	Secondary vocational education**	-	Particularly complex culinary processing. Drawing up a banquet menu, menus for serving individual groups of diners, methods for eliminating defects in finished products
Production manager (chef)			Management of production and economic activities of the division
6-8 category	Secondary vocational education	3 years	Supervising the work of cooks performing culinary processing of medium complexity
9-10 category	Higher professional education	5 years	Supervising the work of chefs performing complex culinary processing
11-12 category	Higher professional education	5 years	Supervising the work of chefs performing particularly complex culinary preparations
* OST 28-1-95 “Industry standard. Catering. Requirements for production personnel" (approved by the Committee of the Russian Federation on Trade on March 1, 1995), List of professions of primary vocational education, the acquisition of which in the form of an external study is not allowed (approved by Decree of the Government of the Russian Federation of October 26, 2000 No. 823). ** Tariff and qualification characteristics for general industry positions of employees (approved by Resolution of the Ministry of Labor of Russia dated November 10, 1992 No. 30), Unified Tariff and Qualification Directory of Work and Professions of Workers, issue 51 (approved by Resolution of the Ministry of Labor of Russia dated March 5, 2004 No. 30 ).

If everything is in order with the qualifications and health of the cook, he must be trained in safe methods and techniques of work.

Culinary qualification

Questions from our readers indicate that many organizations do not pay enough attention to labor relations with employees who are required to have special qualifications. This is especially true for job titles; there is simply no limit to imagination, and often it is justified. Not with a chef. Remember, the cook standing at the stove has the right to additional leave for working in hazardous conditions. You can legally grant him this leave only if the name of his position corresponds to the qualification directory (Article 57 of the Labor Code of the Russian Federation). The names of culinary positions and the duration of the additional leave they are entitled to are presented in the table on page 28.

Names of culinary positions and duration of additional leave*

Employee position	Industry, place of work, responsibilities		List item	Vacation, work days
Galleyman	B. Marine transport	Passenger ships, icebreakers, transport self-propelled and long-distance tugboats
	.
	Fishing industry fleet	Technical, service and auxiliary vessels and other types of fleet
	.	Offshore vessels
Confectioner		Directly employed at pastry ovens and electric ovens
Baker	B. Marine transport	Passenger ships, icebreakers and transport self-propelled and long-distance tugboats
	B. Marine transport	Small vessels, service and auxiliary vessels, technical and other types
	Fishing industry fleet
	Fishing industry fleet	Offshore vessels
Cook	G. River transport	Tankers carrying petroleum products
	Fishing industry fleet	Technical, service and auxiliary vessels and other types of fleet
	Fishing industry fleet	Offshore vessels
	XLIII. General professions of all sectors of the national economy	Working at the stove
	Catering establishments	Working at the stove
	When working on a ship
Cook of all names	B. Marine transport	Passenger ships, icebreakers and transport self-propelled and long-distance tugboats
Cook of all names	B. Marine transport	Small vessels, service and auxiliary, technical and other types of fleet
Workers	Catering establishments	Directly employed at pastry ovens and electric ovens
* List of industries, workshops, professions and positions with hazardous working conditions, work in which gives the right to additional leave and a shortened working day (approved by Resolution of the USSR State Committee for Labor and the Presidium of the All-Union Central Council of Trade Unions dated October 25, 1974 No. 298/P-22).

What about our health?

A mandatory preliminary medical examination will help determine whether an employee can work for you without harm to themselves and others. The procedure for conducting medical examinations, their frequency and special requirements for the composition of commissions are regulated by both federal legislation and the laws of the constituent entities of the Federation.

At the federal level, mandatory medical examinations of culinary specialists are regulated by the following special regulations:

Order of the USSR Ministry of Health dated September 29, 1989 No. 555 “On improving the system of medical examinations of workers and drivers of individual vehicles”;
Order of the Ministry of Health and Social Development of Russia dated August 16, 2004 No. 83 “On approval of lists of harmful and (or) hazardous production factors and work, during which preliminary and periodic medical examinations (examinations) are carried out, and the procedure for conducting these examinations (examinations).”

The procedures and frequency of mandatory medical examinations in Moscow are presented in the table on page 30. We provided samples of the necessary documents for organizing a medical examination in the last issue of the magazine.

Procedures and frequency of mandatory medical examinations in Moscow*

Professions, industries, enterprises required to conduct medical examinations and hygienic certification	Procedures and frequency of passage
	Preliminary	Periodic
Workers of catering establishments, buffets, kiosks, catering units of all institutions and organizations
Workers of cream and confectionery shops, production facilities, children's dairy kitchens	Examination by a therapist and dermatovenerologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs. Examination for intestinal infections, examination by a dentist, otolaryngologist and examination of a nasopharyngeal smear for staphylococcus	Examination by a dermatovenerologist, blood test for syphilis and bacterioscopic examination for gonorrhea and trichomoniasis 2 times a year, examination by a therapist and fluorographic examination of the chest once a year
Employees of food industry enterprises, bases and warehouses for storing and selling food products	Examination by a therapist and dermatovenerologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs. Examination for intestinal infections	Examination by a dermatovenerologist, blood test for syphilis and bacterioscopic examination for gonorrhea and trichomoniasis 2 times a year, examination by a therapist and fluorographic examination of the chest once a year
Employees of educational institutions (secondary schools, orphanages, vocational schools, technical schools, boarding schools, lyceums, colleges)	Examination by a therapist and dermatovenerologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs, examination by a dentist, otolaryngologist and examination of a nasopharyngeal smear for staphylococcus	Examination by a dermatovenerologist, blood test for syphilis and bacterioscopic examination for gonorrhea and trichomoniasis once a year, examination by a therapist and fluorographic examination of the chest once a year
Workers of seasonal children's and adolescent health institutions (before starting work)	Examination by a therapist and dermatovenerologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs	.
Workers of preschool institutions (nurseries, kindergartens, children's homes, boarding schools, year-round children's sanatoriums)	Examination by a therapist and dermatovenerologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs. Examination for intestinal infections	Examination by a dermatovenerologist, blood test for syphilis and bacterioscopic examination for gonorrhea and trichomoniasis 4 times a year, examination by a therapist and fluorographic examination of the chest once a year
Workers of medical institutions serving adults and children, as well as sanatoriums, rest homes, boarding houses, boarding schools and homes for the disabled and elderly, directly related to the nutrition of patients	Examination by a therapist and dermatovenerologist, blood test for syphilis, bacterioscopic examination for gonorrhea and trichomoniasis, fluorographic examination of the chest organs. Examination for intestinal infections	Examination by a dermatovenerologist, blood test for syphilis and bacterioscopic examination for gonorrhea and trichomoniasis 2 times a year, examination by a therapist and fluorographic examination of the chest once a year
* Decree of the Moscow Government of December 28, 1999 No. 1228 “On mandatory preventive medical examinations and hygienic certification.”

Medical books

Data on mandatory preliminary and periodic medical examinations of culinary specialists must be entered into personal medical records**.

Personal medical records are issued by the employer at the Center for Hygiene and Epidemiology in the following order:

sends an application to the Office of Rospotrebnadzor of a constituent entity of the Russian Federation for professional hygienic training and certification;
concludes an agreement;
registers and receives personal medical records;
conducts preliminary (upon entry to work) and periodic medical examinations in territorial medical institutions (under contracts) with recording of the results in medical books;
sends workers for professional hygienic training (training) and certification to the territorial bodies of Rospotrebnadzor (the certification results are entered into the personal medical record and holograms are placed).

A completed personal medical record is issued to the employee, but must be handed over to the employer for safekeeping. In exceptional cases (if the employee performs his work function at remote locations), it is allowed to hand over the personal medical record book to the employee. Upon dismissal and transfer to another employer, the personal medical record remains with the employee.

Quite often you can find in the mandatory requirements section of job advertisements “Having a medical record” is mandatory. Be careful, if you tamper with the book, miss a periodic examination, or miss at least one of the necessary tests, it will be the employing organization that will suffer first. A medical record is invalid if at least one examination in it is not done with the frequency determined by the regulatory document. Representatives of control and supervisory authorities can not only suspend workers from work and issue a fine, but also suspend your activities.

We advise you to make copies of employees' medical records and store them in your personal files or in a separate folder. If the book is lost, the employee should be immediately suspended from work (Article 76 of the Labor Code of the Russian Federation), and then sent to the territorial body of Rospotrebnadzor to restore the book.

We quote the law

Individual entrepreneurs and legal entities, in accordance with the activities they carry out, are obliged to:

comply with the requirements of sanitary legislation, as well as regulations, instructions and sanitary and epidemiological conclusions of officials carrying out state sanitary and epidemiological supervision;
develop and carry out sanitary and anti-epidemic (preventive) measures;
ensure the safety for human health of the work performed and services provided, as well as products for industrial and technical purposes, food products and goods for personal and household needs during their production, transportation, storage, and sale to the population;
carry out production control, including through laboratory research and testing, over compliance with sanitary rules and carrying out sanitary and anti-epidemic (preventive) measures when performing work and providing services, as well as during the production, transportation, storage and sale of products;
have officially published sanitary rules, methods and techniques for monitoring environmental factors;
carry out hygiene training for workers

What will happen to us for this?

To meet all the necessary requirements for the safe work of a culinary specialist, the employer has to invest significant funds, and, of course, there is a great temptation to save. However, saving on security comes at a much higher cost.

Violation of requirements may result in administrative, criminal and civil liability.

Administrative responsibility:

violation of labor safety rules is punishable by a fine for officials of up to 5,000 rubles; for legal entities up to 50,000 rubles (Article 5.27 of the Code of Administrative Offenses of the Russian Federation);
violation of current sanitary rules and hygienic standards is punishable by a fine for individuals of 500-1000 rubles; for legal entities 10,000-20,000 rubles (Article 6.3 of the Code of Administrative Offenses of the Russian Federation);
Violation of sanitary and epidemiological requirements for the organization of catering for the population in specially equipped places when preparing food and drinks, storing and selling them is punishable by a fine for citizens of 1000-1500 rubles, for individual entrepreneurs 2000-3000 rubles, for legal entities 20 000-30000 rubles (Article 6.6 Code of Administrative Offenses of the Russian Federation);
Providing services to the population that do not meet the requirements of the standards is punishable by a fine for citizens of 1000-1500 rubles, for officials 2000-3000 rubles, for legal entities 20000-30000 rubles (Article 14.4 of the Code of Administrative Offenses of the Russian Federation).

Criminal liability:

Violation of safety rules or other labor protection rules, if this entailed through negligence the infliction of serious harm to human health, is punishable by a fine of up to 200,000 rubles, correctional labor for up to two years, or imprisonment for up to one year (Part 1 of Art. 143 of the Criminal Code of the Russian Federation);
violation of sanitary and epidemiological rules, resulting through negligence in mass disease or poisoning of people, is punishable by a fine of up to 80,000 rubles, correctional labor for up to one year, or restriction of freedom for up to three years (Part 1 of Article 236 of the Criminal Code of the Russian Federation);
the provision of services that do not meet the requirements for the safety of life or health of consumers is punishable by a fine of up to 300,000 rubles, restriction or imprisonment for up to two years (Part 1 of Article 238 of the Criminal Code of the Russian Federation).

Civil responsibility:

the harm caused is subject to compensation in full by the person who caused the harm (Article 1064 of the Civil Code of the Russian Federation);
the employer compensates for the harm caused by his employee (Article 1068 of the Civil Code of the Russian Federation).

All these costs significantly exceed the costs of qualified employee training and medical supervision.

* For more information about the labor market for these workers, see No. 6, 2007.

** Articles 23, 30 of the Federal Law of January 2, 2000 No. 29-FZ “On the quality and safety of food products”, Art. 34 of the Federal Law of March 30, 1999 No. 52-FZ “On the sanitary and epidemiological welfare of the population.”

Hello!

The legislation does not establish this requirement for a cook to have special education at a preschool educational institution. Dismissal due to lack of special education is impossible. Art. 81 of the Labor Code of the Russian Federation does not provide for this.

Good afternoon.

This means you need to terminate the contract with the employee under Article 83 of the Labor Code of the Russian Federation, provided that you have no other vacancies that the employee could occupy in accordance with his qualifications, education and work experience.

Labor Code of the Russian Federation

Article 83. Termination of an employment contract due to circumstances beyond the control of the parties
The employment contract is subject to termination due to the following circumstances beyond the control of the parties:

Termination of an employment contract on the grounds provided for in paragraphs 2, 8, 9, 10 or 13 of part one of this article is permitted if it is impossible to transfer the employee with his written consent to another job available to the employer (either a vacant position or a job that corresponds to the employee’s qualifications, or and a vacant lower position or lower paid job) that the employee can perform taking into account his state of health. In this case, the employer is obliged to offer the employee all vacancies available in the given area that meet the specified requirements. The employer is obliged to offer vacancies in other localities if this is provided for by the collective agreement, agreements, or employment contract.

Hello. The cook must have primary or secondary vocational education.

Resolution of the Ministry of Labor of the Russian Federation dated May 24, 2002 N 36 "On approval of intersectoral standard instructions on labor protection for workers in the public catering system"

2.Industry standard. Public catering, developed by the All-Russian Institute of Nutrition of the Russian Federation Committee on Trade “5.2. Requirements for a cook*

5.2.1. The cook must have primary or secondary vocational education.

5.2.3. Know the commodity characteristics of raw materials, incl. new and non-traditional types, techniques and sequence of technological operations during its culinary processing.

5.2.4. Comply with sanitary and hygienic requirements in the production of culinary products, conditions, periods of storage, transportation and sale of products.

5.2.5. Know organoleptic methods for assessing the quality of culinary products, signs of poor quality of dishes and culinary products, methods for eliminating defects in finished culinary products.

5.2.6. Know the basic criteria for the safety of culinary products and not allow the use of raw materials and food products containing substances of chemical and biological origin that are potentially hazardous to health in quantities exceeding acceptable levels in accordance with Medical-biological requirements and sanitary quality standards.

5.2.8. Know the basics of school nutrition, the features of preparing dishes in school canteens (for those working in school catering enterprises).

5.2.9. Be able to use collections of recipes, enterprise standards, technological maps in the manufacture of dishes and culinary products.

5.2.10. Know the peculiarities of preparing and serving national dishes and dishes of foreign cuisines (for those working in luxury restaurants and bars and above).

5.2.11. Have the skills to prepare and serve dishes with final preparation operations in the hall in full view of consumers (for those working in luxury restaurants and bars and above).

5.2.13. Understand responsibility for the work performed.

Olga Nikolaevna, good morning! According to Resolution of the Ministry of Labor of the Russian Federation dated May 24, 2002 N 36 “On approval of Inter-industry standard instructions on labor protection for workers in the public catering system,” the cook must have a professional education.

Thank you for visiting the site.

In this case, you need to create to the preschool educational institution certification commission and conduct certification of the employee for suitability for the position held.If it matches in this case it can work.

The professional standard for a cook was approved by order of the Ministry of Labor of Russia dated September 8, 2015 N 610 n.

Hello!

Firstly, there is an order of the Russian Ministry of Labor dated 09/08/2015 N 610 n., approving the professional standard for a cook. It says:

Possible

names

positions,

professions

Requirements to

education and

training

Secondary vocational education - training programs

skilled workers (employees)

Vocational training - vocational training programs for

workers, employees

Experience Requirements

practical work

At least one year at the third qualifying level mainly

production of catering organizations for employees with

vocational training (vocational training programs for

blue-collar professions, white-collar positions, retraining programs

workers, employees)

At least six months at the third qualification level in the main

production of catering organizations for employees with secondary

professional education

Special conditions

permission to work

Availability of a medical record; passing mandatory preliminary

(upon entry to work) and periodic medical examinations

(examinations), as well as extraordinary medical examinations

(surveys) in accordance with the legislation of the Russian Federation

In the production of dishes, drinks and culinary products using

alcohol age from 18 years

An employee can be hired without education for the position of a cook of 2-5 categories, a baby food cook. An employee is hired for the position of a sixth-grade cook by decision of the certification commission created in the educational organization. Refusal to an employee to conclude an employment contract due to the candidate’s lack of the required level of education is legal.

For the profession of a cook of 2-5 categories, as well as a baby food cook, there is no requirement for education. Secondary vocational education is required for a cook of the sixth category (clauses 21 - 26 of the Section “Trade and Public Catering” of the Unified Qualification Directory of Work and Professions of Workers, approved by Resolution of the Ministry of Labor of the Russian Federation dated 03/05/2004 N 30).

Persons who do not have special training or work experience established in the section “Qualification Requirements”, but have sufficient practical experience and perform their job duties efficiently and in full, on the recommendation of the certification commission, are appointed to the appropriate positions in the same way as persons with special training and work experience (clause 8. The procedure for applying the Unified Qualification Directory for positions of managers, specialists and employees, approved by Resolution of the Ministry of Labor of the Russian Federation dated 02/09/2004 N 9 (as amended on October 25, 2010) "On approval of the Procedure for applying the Unified qualification directory of positions of managers, specialists and employees." The decision on this issue is made by the certification commission formed in the educational organization. It is not discrimination to establish differences, exceptions, preferences, as well as limit the rights of employees, which are determined by the requirements specific to this type of work established by federal law (ch. 3 tbsp. 3 of the Labor Code of the Russian Federation dated December 30, 2001 N 197-FZ).

If the court finds that the employer refused to hire due to circumstances related to the business qualities of the employee, such refusal is justified. Business qualities should, in particular, be understood as the ability of an individual to perform a certain job function, taking into account the professional qualifications he has (for example, the presence of a certain profession, specialty, qualifications), the personal qualities of the employee (for example, health status, a certain level of education , work experience in this specialty, in this industry) (clause 10 of the Resolution of the Plenum of the Supreme Court of the Russian Federation of March 17, 2004 No. 2 “On the application by the courts of the Russian Federation of the Labor Code of the Russian Federation”).

An employer’s refusal to conclude an employment contract due to the candidate’s lack of the required level of education is legal.

So all you need to do is create a certification commission and certify the employee.

But still, I think, if you start dismissing him, so as not to worsen the situation of your employee, it is still better to dismiss him under Article 80 - in connection with his retirement.

The list of specialties that must be assessed for compliance with professional standards includes many positions. These are teachers, educators, drivers, pilots, doctors, accountants, electricians, cooks, confectioners, livestock breeders, psychologists, programmers, etc.

Based on the Order below, the cook must have a secondary vocational education, that is, the cook must graduate from college. If your cook does not have an education, then he should not work in a preschool educational institution. You need to fire this cook according to clause 13 of Article 83 of the Labor Code of the Russian Federation

Order of the Ministry of Labor of Russia dated September 8, 2015 N 610 n

"On approval of the professional standard "Cook"

(Registered with the Ministry of Justice of Russia on September 29, 2015 N 39023)

Education and Training Requirements

Secondary vocational education - training programs for skilled workers (employees)

Vocational training - vocational training programs for blue-collar professions, white-collar positions, retraining programs for blue-collar workers, white-collar workers

Special conditions for permission to work

Availability of a medical record; passing mandatory preliminary (upon employment) and periodic medical examinations (examinations), as well as extraordinary medical examinations (examinations) in the manner established by the legislation of the Russian Federation

LABOR CODE OF THE RUSSIAN FEDERATION

Article 83. Termination of an employment contract due to circumstances beyond the control of the parties

13) the occurrence of restrictions on engaging in certain types of labor activity established by this Code, other federal law and excluding the possibility of an employee fulfilling his duties under an employment contract.

The question is that you can currently fire this employee by holding a qualification commission, but in the future be prepared to prove that the lack of the required secondary vocational education in the profession of “cook” does not allow the employee to competently perform job duties, because In view of the fact that he worked for 28 years in this position (has extensive work experience) and, apparently, has no complaints or comments at work (documented), then in the event of a lawsuit, we can with a high degree of confidence assume that the court will stand up on the employee's side.