The number of vacancies in Moscow in the specialty cook 2 categories in 2 months

The most popular form of employment is Full-time, it can find 4 vacancies. Oddly enough, even for the position of a cook of the 2nd category, there is significant competition. Finding a job in the Moscow region, for the specialization "cook of the 2nd category" is very simple. If we take into account the number of vacancies from each company, then the top three will be:

Schedule of distribution of vacancies "cook 2 categories" by salary

• "Alphabet of taste";
• "OMS";
• "Agency IRMI, LLC";

Median salaries for a 2nd category cook in Moscow for 2 months

According to the current request, the median salary is 37,000 rubles. There are 56 vacancies in this specialty in the Moscow region. In addition to the vacancy "cook of the 2nd category" in the Moscow region, specialists are in demand for the following positions:

Median salary for the vacancy "cook 2 categories" in other cities

• "Cook of the hot shop";
• "Cook of the 4th category (chains of fast food restaurants)";
• "Chef at the Kitchen Factory".

There are three top hiring companies in our region:

• "Alphabet of taste";
• "OMS";
• "Agency IRMI, LLC";

The minimum wage for the specified specialization per month is 20,000 rubles. In all corners of the Moscow Region region, 0 people are required for this vacancy. The specified vacancy is popular in such cities of the region as:

• Stepanshchino
• Khorlovo
• Voskresensk
• Them. Tsyurupy
• Konobeevo

In the above category, there are vacancies in other specializations: In the Moscow region, the specialization of a cook of the 2nd category is in great demand, so the number of vacancies in all specializations in the category reaches 19 positions. The vacancy is included in a broader category of specialties. The high demand for this specialty is a large number of requests on the site for the month - 0. In the general list, the page with the specified vacancy has 0 positions. The region in which the search for vacancies is carried out is the Moscow region. In view of the demand for specialization, it is not difficult for good specialists to find a job as a cook of the 2nd category. When looking for a job for the position of "cook of the 2nd category" in all regions, you can find 423 vacancies. Pay for work done is different sizes, but in most cases, is 37,000 rubles. 46300- average salary a cook of the 2nd category, which can be traced by the current user requests for the month. Work on the specialization of a cook of the 2nd category in Russia. TOP popular forms of employment - "Full employment", "full", "shift schedule". The maximum salary level for the indicated vacancies for the month is fixed at around 90,000 rubles. Today Moscow offers many jobs.

APPROVE:

[Job title]

_______________________________

_______________________________

[Name of company]

_______________________________

_______________________/[FULL NAME.]/

"______" _______________ 20___

JOB DESCRIPTION

Cooks of the 2nd category

1. General Provisions

1.1. This job description defines and regulates the powers, functional and job duties, rights and responsibilities of the 2nd category cook [Name of organization in the genitive case] (hereinafter referred to as the Company).

1.2. A cook of the 2nd category is appointed to the position and dismissed from the position in the established current labor law by order of the head of the Company.

1.3. The cook of the 2nd category belongs to the category of workers and reports directly to [name of the position of the immediate supervisor in the dative case] of the Company.

1.4. A person with a vocational education, relevant training and work experience in the specialty for at least 1 year is appointed to the position of a cook of the 2nd category.

1.5. AT practical activities the cook of the 2nd category should be guided by:

• local acts and organizational and administrative documents of the Company;
• internal work schedule;
• rules of labor protection and safety, ensuring industrial sanitation and fire protection;
• instructions, orders, decisions and instructions of the immediate supervisor;
• this job description.

1.6. The cook of the 2nd category must know:

• rules for the primary culinary processing of raw materials and products and the requirements for the quality of semi-finished products from them;
• rules for slicing bread;
• terms and conditions of storage of peeled vegetables;
• device, rules of regulation and operation of bread-cutting machines of different brands;
• methods of work with manual and machine cutting of bread.

1.7. During the temporary absence of a cook of the 2nd category, his duties are assigned to [name of the position of the deputy].

2. Job responsibilities

The cook of the 2nd category performs the following labor functions:

2.1. Performing auxiliary work in the manufacture of dishes and culinary products.

2.2. Cleaning, additional cleaning of potatoes, fruits, vegetables, fruit, berries before or after washing them with knives and other devices.

2.3. Bulkhead greens, fruits, vegetables, berries, potatoes.

2.4. Removal of defective specimens and foreign matter.

2.5. Washing vegetables, washing them after cleaning, cleaning.

2.6. Cutting bread, potatoes, vegetables, herbs.

2.7. Defrosting fish, meat, poultry.

2.8. Gutting fish, poultry, game.

2.9. Cutting herring, sprat.

2.10. offal processing.

In case of official necessity, the cook of the 2nd category may be involved in the performance of his duties. official duties overtime, in the manner prescribed by law.

3. Rights

The cook of the 2nd category has the right:

3.1. Get acquainted with the draft decisions of the management of the enterprise relating to its activities.

3.2. Submit proposals for the management to improve the work related to the responsibilities provided for in this job description.

3.3. Notify the immediate supervisor of any deficiencies identified in the course of the performance of their duties in production activities enterprise (its structural subdivisions) and make proposals for their elimination.

3.4. Request personally or on behalf of the immediate supervisor from the heads of enterprise departments and specialists information and documents necessary for the performance of their duties.

3.5. Involve specialists from all (separate) structural divisions of the Company in solving the tasks assigned to him (if it is provided for by the regulations on structural divisions, if not, with the permission of the head of the Company).

3.6. Require the management of the enterprise to assist in the performance of their duties and rights.

4. Responsibility and performance evaluation

4.1. The cook of the 2nd category bears administrative, disciplinary and material (and in some cases provided for by the legislation of the Russian Federation - and criminal) responsibility for:

4.1.1. Non-fulfillment or improper fulfillment of official instructions of the immediate supervisor.

4.1.2. Failure or improper performance of labor functions and the tasks assigned to him.

4.1.3. Unlawful use of the granted official powers, as well as their use for personal purposes.

4.1.4. Inaccurate information about the status of the work entrusted to him.

4.1.5. Failure to take measures to suppress the identified violations of safety regulations, fire and other rules that pose a threat to the activities of the enterprise and its employees.

4.1.6. Failure to enforce labor discipline.

4.2. Evaluation of the work of the cook of the 2nd category is carried out:

4.2.1. Direct supervisor - regularly, in the course of the daily implementation by the employee of his labor functions.

4.2.2. Certification Commission enterprises - periodically, but at least once every two years, based on the documented results of work for the evaluation period.

4.3. The main criterion for evaluating the work of a cook of the 2nd category is the quality, completeness and timeliness of his performance of the tasks provided for by this instruction.

5. Working conditions

5.1. The mode of operation of a cook of the 2nd category is determined in accordance with the internal labor regulations established by the Company.

5.2. In connection with production necessity a cook of the 2nd category is obliged to go on business trips (including local ones).

Acquainted with the instruction ___________ / ____________ / "____" _______ 20__

Type sample

APPROVE

______________________________ (initials, surname)
(name of company, ______________________
enterprise, etc., his (director or other
legal form) executive,
authorized
approve official
instructions)

"___" ____________ 20__

Job description cooks of the 2nd category

_________________________________________________________________________
(name of organization, enterprise, etc.)

"" ______________ 20__ N _______

This job description has been developed and approved for
basis employment contract With __________________________________________
(name of the position of the person for whom the
real job description
and in accordance with the provisions of the Labor Code Russian Federation and
other normative acts regulating labor relations in the Russian
Federation.

1. General Provisions

1.1. This job description defines the functional
duties, rights and responsibility of the cook of the 2nd category.
1.2. The cook of the 2nd category is appointed to the position and dismissed from
positions by order of the director in the manner prescribed Labor Code
Russian Federation.
1.3. The cook of the 2nd category reports directly to _______________.
(specify position)
1.4. A person who has
primary or secondary professional education;
1.5. During his temporary absence (holiday, illness)
duties are performed by ________________________________;
(full name and position)

2. Functional responsibilities

2.1. The cook of the 2nd category performs the following functions:
2.1.1. auxiliary work in the preparation of dishes and culinary
products;
2.1.2. a cook of the 2nd category cleans potatoes, fruits, vegetables, fruits,
berries before or after washing with knives and other devices;
2.1.3. Sorts greens, fruits, vegetables, berries, potatoes and removes
defective specimens and foreign matter;
2.1.4. Washes vegetables and after cleaning, rinses them;
2.1.5. Produces cutting bread, potatoes, vegetables, greens;
2.1.6. Defrosts fish, meat and poultry and guts fish, poultry and
game;
2.1.7. Cuts herring and sprat;
2.1.8. Processes offal.

3. Rights and obligations

3.1. The cook of the 2nd category must know:
3.1.1. rules for the primary culinary processing of raw materials and products and
requirements for the quality of semi-finished products from them;
3.1.2. rules for slicing bread;
3.1.3. terms and conditions of storage of peeled vegetables;
3.1.4. device, rules for adjustment and operation
bread cutting machines of different brands;
3.1.5. safe working methods for manual and machine cutting of bread;
3.1.6. rules for the operation of cash registers.
3.2. A cook of the 2nd category is obliged to conscientiously fulfill his labor
responsibilities:
3.2.1. comply with sanitary and hygienic requirements when working with
various products;
3.2.2. comply with the Internal Labor Regulations
organizations ____________________________;
(name of company)
3.2.3. comply with the requirements for labor protection and ensuring
labor safety;
3.2.4. take care of the property of the Employer and others
workers;
3.2.5. do not give interviews, do not hold meetings and negotiations,
relating to the activities of the Employer without prior permission
Management of the organization __________________________;
(name of company)
3.2.6. do not disclose information constituting a trade secret
organizations.
3.3. The employee has the right:
3.3.1. in a timely manner and exactly as set in the organization
_________________________________________________________________________
(name of company)
deadlines to receive established for the cook of the 2nd category wages;
3.3.2. defend their rights granted to labor
the legislation of the Russian Federation to the employee, in case of their violation
Employer.

4. Responsibility

4.1. The cook of the 2nd category is responsible for:
- improper performance or non-performance of their official duties
responsibilities under this job description
within the limits determined by the labor legislation of the Russian Federation.
- offenses committed in the course of exercising their
activities, - within the limits determined by administrative, criminal and
civil legislation of the Russian Federation.
- causing material damage- within the limits
labor and civil legislation of the Russian Federation.

The job description was developed in accordance with _____________________
(name, number
and document date)

Supervisor structural unit
_________________________
(signature)
"" ____________ 20__

Agreed:

Head of Legal Department (initials, surname)
_________________________
(signature)
"" ____________ 20__

I am familiar with the instruction: (initials, surname)
_________________________
(signature)
"" ____________ 20__

_____________________________________________________________________
(name of organization, enterprise, etc.)

"" ______________ 20__ N _______

This job description has been developed and approved for
on the basis of an employment contract with __________________________________________
(name of the position of the person for whom the
real job description
and in accordance with the provisions of the Labor Code of the Russian Federation and
other normative acts regulating labor relations in the Russian
Federation.

1. General Provisions

1.1. This job description defines the functional
duties, rights and responsibility of the cook of the 2nd category.
1.2. A cook of the 2nd category is appointed to a position and dismissed by order of the director in the manner prescribed by the Labor Code of the Russian Federation.
1.3. The cook of the 2nd category reports directly to _______________.
(specify position)
1.4. A person with primary or secondary vocational education is appointed to the position of a cook of the 2nd category;
1.5. During his temporary absence (vacation, illness), his duties are performed by _________________________________;
(full name and position)

2. Functional responsibilities

2.1. The cook of the 2nd category performs the following functions:
2.1.1. auxiliary work in the manufacture of dishes and culinary products;
2.1.2. a cook of the 2nd category cleans potatoes, fruits, vegetables, fruits, berries before or after washing with knives and other devices;
2.1.3. It goes through greens, fruits, vegetables, berries, potatoes and removes defective specimens and impurities;
2.1.4. Washes vegetables and after cleaning, rinses them;
2.1.5. Produces cutting bread, potatoes, vegetables, greens;
2.1.6. Defrosts fish, meat and poultry and guts fish, poultry and game;
2.1.7. Cuts herring and sprat;
2.1.8. Processes offal.

3. Rights and obligations

3.1. The cook of the 2nd category must know:
3.1.1. rules for the primary culinary processing of raw materials and products and the requirements for the quality of semi-finished products from them;
3.1.2. rules for slicing bread;
3.1.3. terms and conditions of storage of peeled vegetables;
3.1.4. device, rules for adjusting and operating bread-cutting machines of different brands;
3.1.5. safe working methods for manual and machine cutting of bread;
3.1.6. rules for the operation of cash registers.
3.2. A cook of the 2nd category is obliged to conscientiously fulfill his labor obligations:
3.2.1. comply with sanitary and hygienic requirements when working with
various products;
3.2.2. comply with the Internal Labor Regulations of the organization ____________________________;
(name of company)
3.2.3. comply with the requirements for labor protection and ensuring labor safety;
3.2.4. take care of the property of the Employer and other employees;
3.2.5. not to give interviews, not to hold meetings and negotiations related to the activities of the Employer without prior permission from the Management of the organization __________________________;
(name of company)
3.2.6. not to disclose information constituting a trade secret of the organization.
3.3. The employee has the right:
3.3.1. in a timely manner and exactly as set in the organization
_________________________________________________________________________
(name of company)
terms to receive the salary established for the cook of the 2nd category;
3.3.2. defend their rights granted by the labor legislation of the Russian Federation to the employee, in case of their violation by the Employer.

4. Responsibility

4.1. The cook of the 2nd category is responsible for:
- improper performance or non-performance of their official duties provided for by this job description - within the limits determined by the labor legislation of the Russian Federation.
- offenses committed in the course of carrying out their activities - within the limits determined by the administrative, criminal and civil legislation of the Russian Federation.
- infliction of material damage - within the limits determined by the labor and civil legislation of the Russian Federation.

Unified Tariff and Qualification Directory of Works and Professions of Workers (ETKS), 2019
Issue No. 51 ETKS
The issue is approved by the Decree of the Ministry of Labor of the Russian Federation of March 5, 2004 N 30

Cook

§ 21. Cook of the 2nd category

Job Description. Performing auxiliary work in the manufacture of dishes and culinary products. Cleaning, additional cleaning of potatoes, fruits, vegetables, fruit, berries before or after washing them with knives and other devices. Bulkhead greens, fruits, vegetables, berries, potatoes. Removal of defective specimens and foreign matter. Washing vegetables, washing them after cleaning, cleaning. Cutting bread, potatoes, vegetables, herbs. Defrosting fish, meat, poultry. Gutting fish, poultry, game. Cutting herring, sprat. offal processing.

Must know: rules for the primary culinary processing of raw materials and products and the requirements for the quality of semi-finished products from them; rules for slicing bread; terms and conditions of storage of peeled vegetables; device, rules of regulation and operation of bread-cutting machines of different brands; methods of work with manual and machine cutting of bread.

§ 22. Cook of the 3rd category

Job Description. Preparation of dishes and culinary products that require simple cooking. Cooking potatoes and other vegetables, cereals, legumes, pasta, eggs. Frying potatoes, vegetables, cutlet mass products (vegetable, fish, meat), pancakes, fritters, pancakes. Baking vegetables and cereals. Straining, rubbing, kneading, grinding, shaping, stuffing, stuffing products. Preparation of sandwiches, dishes from semi-finished products, canned food and concentrates. Portioning (assembly), distribution of dishes of mass demand.

Must know: recipes, basics of cooking technology, quality requirements, rules for distribution (settings), terms and conditions for storing dishes; types, properties and culinary purpose of potatoes, vegetables, mushrooms, cereals, pasta and legumes, cottage cheese, eggs, semi-finished products from cutlet mass, dough, canned food, concentrates and other products, signs and organoleptic methods for determining their good quality, rules, techniques and sequence performing operations to prepare them for heat treatment; purpose, rules for the use of the applied technological equipment, production equipment, tools, weighing instruments, utensils and rules for their care.

§ 23. Cook of the 4th category

Job Description. Preparation of dishes and culinary products that require culinary processing of medium complexity: salads from fresh, boiled and stewed vegetables, with meat, fish; vinaigrettes; marinated fish; jelly; herring natural and with garnish. Boiling broths, soups. Preparation of second courses from vegetables, fish and seafood, meat and meat products, poultry and rabbit in boiled, stewed, fried, baked form; sauces, various kinds sautéing; hot and cold drinks; sweet dishes, flour products: dumplings, dumplings, pies, kulebyak, pies, homemade noodles, cheesecakes, etc.

Must know: recipes, the basics of cooking technology, requirements for quality, terms, conditions of storage and distribution of dishes and culinary products that require culinary processing of medium complexity; culinary purpose of fish, seafood, meat, meat products, poultry and rabbit, signs and organoleptic methods for determining their good quality; the principle of the influence of acids, salts and water hardness on the duration of heat treatment of products; device and rules for the operation of technological equipment.

§ 24. Cook of the 5th category

Job Description. Preparation of dishes and culinary products that require complex culinary processing: jellied fish, jellied meat products, assorted fish, meat, etc.; soups on transparent broths from fish, meat, poultry, game birds; dietary soups on broths, vegetable and fruit broths; pickles; dishes from boiled, poached or stewed fish with sauces, from stewed, fried natural meat with side dishes, poultry stuffed with apples or potatoes, etc. dough: vol-au-vents, croutons, tartlets. Drawing up menus, applications for semi-finished products and products, commodity reports.

Must know: recipes, the essence of the cooking technology, requirements for quality, terms, conditions of storage, portioning, design and serving of dishes and culinary products that require complex culinary processing; basics of rational nutrition; types, properties and methods of processing raw materials and semi-finished products used for the preparation of dishes and culinary products that require complex culinary processing; ways to reduce losses and preserve the nutritional value of food products during their heat treatment (using various methods of heating or heating, creating a certain environment - acidic, salty, etc.); ways to use aromatic substances to improve taste culinary products; rules for using collections of recipes for cooking and culinary products; rules for compiling menus, applications for products, keeping records and compiling product reports.

§ 25. Cook of the 6th category

Job Description. Preparation of dishes and culinary products that require particularly complex culinary processing: jellied or stuffed pig; liver pate; fish dumplings in jelly; jellied fish, stuffed; meat, offal, meatballs from veal aspic in vegetarian jelly; meat cheese; broths with profiteroles, quenelles, meatballs; fish soup from various fish species; botvini, okroshka vegetable, meat, with game; fish and meat dishes baked in separate portions in various sauces; meat puree, soufflé, puddings, rolls, cutlets natural or stuffed with chicken or game; egg-oil sauces, oil mixtures, mayonnaise sauce with various flavoring and aromatic additives; jellied creams, mousses, sambuca, sweet sauces, fruits and berries in syrup, with whipped cream on sugar; air cakes, soufflés, dessert ice cream, parfaits, hot drinks, etc. Portioning, preparation and distribution of custom-made and specialty dishes, dishes of national and foreign cuisines, products and ready-made dishes for sales exhibitions.

Must know: recipes, the basics of cooking technology for all types of dishes and culinary products; features of cooking national, specialty dishes and dishes of foreign cuisines; characteristics of diets; dishes and products prohibited for use on individual diets; changes that occur during heat treatment with proteins, fats, carbohydrates, vitamins, coloring and other substances contained in food products; rules for portioning, designing and serving custom-made, branded and dietary dishes; rules for compiling a festive, banquet menu, menus for servicing individual contingents of those eating, etc .; ways to eliminate defects in finished products.

Requires secondary vocational education.