Characteristics for the awarding of a dow kitchen worker. Characteristics for a dow chef for awarding an honorary diploma. Characteristics for the school chef for awarding a diploma

Development and approval with the chief accountant of the schedule for the internship. - The internship report is a document printed on A4. Next, you need to go to Timoshchuk Oksana Leonidovna at 43-14.

She will need to fill in a practice diary. Senior cook of the shift from 11.2011 to present

timeKaraoke restaurant "Stars of Broadway", Simferopol, st. Kirova, 36 · Personal cooking · Monitoring compliance with recipes and technology of cooking · Quality control of cooked dishes from 10.2009 to 10.2011 (2 years) Cafe-restaurant "Black Pearl" Southern coast of Crimea town.

KanakaOrganization of the continuous operation of the kitchen Menu development, preparation of technological and costing cards Personal cooking Control of compliance with recipes and cooking technology Accounting and calculation of products Quality control of prepared dishes , Konstantinovskaya factory st. 20, · Personal cooking · Monitoring compliance with recipes and cooking technology · Accounting and calculation of products · Quality control of prepared dishes · Drawing up orders for products · Conducting an inventory of leftover products · Development and introduction of new dishes, seasonal novelties 02.2007 to 05.2009 (2 years 3 months) Cafe "Platan" Simferopol st.

K. Liebknekhta, 14 Personal cooking Control of compliance with recipes and cooking technology Accounting and calculation of products Quality control of prepared dishes Preparation of orders for products Conducting an inventory of leftover products from 02.2006 to 03.2007 (1 year 1 month)Cafe "Royal Compound" » Simferopol, st. Shmidta, 4/19 Organization of the continuous operation of the kitchen Menu development, preparation of technological and costing cards Personal cooking Control of compliance with recipes and cooking technology Accounting and costing of products Quality control of prepared dishes Training and certification of kitchen staff Control over Compliance with the rules and norms of labor protection and safety Control over compliance with sanitary norms and rules Development and introduction of new dishes, seasonal novelties Scheduling the cooks to work Cost analysis, maintaining sales statistics Drawing up orders for products, making purchases Conducting an inventory of product residues Drawing up and monitoring the implementation of the kitchen budget. Auditor of public catering from 01.2005 to 06.2005 (5 months) PE "Wholesale and retail trade company" Development and compilation of technological and costing charts based on a study of consumer demand and acts of control working off. Control and revision work at the enterprise. Grading of finished products from 01.2005 to 06.2005 (5 months) Bar-restaurant "Paparazzi", Simferopol, st. Gogol, 7 Organization of continuous operation of the kitchen possession of cooking skills (knowledge of measures, the ability to quickly and accurately determine the right amount of liquid, bulk products, spices, temperature

Characteristics for the chef sample for awarding

She is distinguished by a conscientious, responsible attitude to her immediate work.

She has been leading the canteen team for many years and can find individual approach to every employee. Demanding to himself and to subordinates. The characteristic from the place of work of the cook is an official document that is able to provide an objective assessment of his work activity, as well as describe and evaluate the personal qualities of the employee.

Describe the work activity of the employee and his professional achievements and successes. Do not forget that the chef must know the technology of preparing various culinary products, the requirements for the quality of dishes and products, the terms and conditions of their storage.

He must also be familiar with the purpose of various products (meat, poultry, seafood, etc.), with the rules for operating technological equipment and with their design. Issued to Sergeeva Olga Dmitrievna, born February 20, 1988, who has been working as a senior chef at the Royal restaurant since May 01, 2010. General characteristics of the categories of public law disputes.

rewarding with a valuable gift diploma entering in ... for outstanding services in the state, industrial, public, scientific.

and an award sheet of the established form, approved by the Commission. How to write a description for even for awards. for the award.

For his services, Alexander Kalyuta was awarded the Order of the Red Star.

There is also a letter signed by Yuri Andropov. Feb 28, 2014 and coming years. Also during the meeting, an award ceremony took place. The diploma was received by the staff of the Central Department of February 13, 2014. Tea was served to the commander by the cook Matka. Suvorov loved black tea. Here is an exact description of the actions of troops under the command of the same.

Speaking of others, much less rich in their awards, he tends to. Unfortunately, these examples of award edged weapons of the 18th century are up to ours. Legal Council Ivan Alexandrovich Kiselev was awarded the medal “For Defense.

awards for innovative proposals. Long. She is able to work well in any environment, while always maintaining optimism, endurance and a positive attitude towards activities, towards children and towards colleagues. In unforeseen situations, he maintains composure and calmness.

Maintains a good level of labor discipline in the team.

N.N. - an experienced chef. He knows how to quickly and efficiently prepare a wide range of delicious dishes from the most ordinary products. This skill has great importance in a boarding school, because

orphans live here around the clock. She has accumulated a huge handout and didactic material on the subject, which is systematized, carefully preserved, and regularly replenished.

All materials posted on the site are created by the authors of the site or posted by users of the site and are presented on the site for informational purposes only.

Copyrights to materials belong to their legal authors. Partial or complete copying of site materials without the written permission of the site administration is prohibited! Editorial opinion may be different from those of the authors. On the 1st cover page: The last award on behalf of Soviet Union: Moscow.

Wirth laser

Information should be as objective as possible. Heading The document must begin with its name "CHARACTERISTICS". It is located in the center at the top of the sheet.

“Characteristic Dan Zelentsov Igor Pavlovich, born on May 25, 1986, working at Slastena LLC

Volgograd, st. Sovetskaya 58), as a junior cook. Zelentsov I.P. has higher education specializing in pastry chef.

Body This part contains detailed information about the labor activity of the person being characterized.

In an example, it looks like this. “Zelentsov I.P. has been in labor relations with Slastena LLC from March 3, 2012 to the present.

This employee has high knowledge in the field of taste, preparation and original design.

Showed good results in pricing and calculation of dessert dishes. No violations of food storage rules were noticed on his part. Actively participated in the selection and purchase of technological equipment for our cafe.

Work builds quickly, efficiently, without delays in the issuance of dishes.

Conclusion and Conclusions The document concludes with a description of the chef's personality. “Zelentsov I.P. is sociable in the team, he was not noticed in conflict situations.

Clean, tidy, always follows the sanitary and epidemiological rules in the kitchen. For participation in the successful holding of New Year's events in our institution, he was awarded and awarded a written gratitude from the director. The document should be summed up with a conclusion summarizing all of the above.

“In general, Zelentsov I.P. is a good employee, corresponding to his position”

Also in the conclusion, you can indicate the place of the requirement of the characteristic.

If the place of demand is unknown, then the phrase “at the place of demand” can be written. “The characteristic was issued by Mortgage Bank OJSC.

Read more about the secrets of compiling a sample of characteristics from the place of work. Reference! The document must be signed by the head of the organization in which the cook works. The signature of the head must be certified by the seal of the enterprise.

Similarly, according to the model, the characteristics of the student from the place of work-practice of the cook are written. "At the place of requirement" - the name of the educational institution for which the document is required is indicated. For more information on how to write, draw up a characteristic from the place of work, read.

For the career of any specialist, a positive characteristic plays a big role. Therefore, when compiling it, it is necessary to exclude inattention and a formal approach. If the labor activity of a lawyer or an economist can be judged by the papers they have drawn up, then the labor activity of a cook can only be judged by ready-made dishes that cannot be archived for long-term study.

Characteristics for a cook

In this regard, it is important for a cook to earn a good reputation and a positive relationship with the employer, in order to avoid giving a negative characterization in the future.

3. Liability 3.1. The baby food cook is subject to disciplinary liability in accordance with Article 192 of the Labor Code of the Russian Federation for poor-quality and untimely performance of the work and duties listed in this instruction.

3.2. dow for awarding an honorary diploma sample Characteristics of the chef MKOU N.N.N. N.N.N. has been working in MKOU "Zavyalovskaya special (correctional) boarding school of the VIII type" since 29.09.97. as a chef. In 1981 she graduated from the professional Izhevsk Culinary School.

In 2005 N.N. improved her skills at advanced training courses on the basis of GOUNPO "Professional Lyceum "Culinary Arts" No. 38 in the specialty "Cook", seminars and meetings in the region.

She is distinguished by a conscientious, responsible attitude to her immediate work. She has been managing the canteen team for many years and can find an individual approach to each employee. Demanding to himself and to subordinates.

> dow for awarding a certificate of honor When a characteristic is required A characteristic for an employee from the place of work is compiled in the following situations:

to resolve disputes with a new employer.
for pre-trial proceedings;
to resolve conflicts in the family;
at the place of study;
According to the personal will of the employee:

Upon receipt of requests from government agencies:
from the court.
from law enforcement agencies;
from the traffic police;

when preparing the issue of filling a position;
At the initiative of the head of the organization for internal events:
awards or prizes;
when considering candidates for a new position.
preparation of attestation checks;

You can draw up a characteristic for an employee both working in the organization and quitting. In addition to business qualities, it is necessary to dwell on personal ones: how well a person gets along with the team, what is the level of his stress resistance, self-control during conflicts.

Attention You can write about his responsiveness, moral qualities and desire for mutual assistance, listing all the encouragement that took place.

Differences in office work This type of representation, as a characteristic for promotion, is widespread everywhere and is provided for in the personnel office work of a huge number government agencies and large organizations.

Therefore, such a document is by no means always compiled entirely from scratch.

Presentation at the dhow chef for awards

energetic, sociable, professionally competent at work. She is able to work well in any environment, while always maintaining optimism, self-control and a positive attitude towards work, towards children and colleagues.

In unforeseen situations, she remains calm and calm. Her maturity and ability to control emotions, analyze the situation and make the right decision do not repel colleagues, but cause sincere respect for the leader. The Ministry of Trade and Consumer Services of the Udmurt Republic. At the expense of these funds, utensils and equipment were purchased for the dining room. In the regional competition, in the same nomination, a diploma from the Administration of the municipal formation "Zavyalovsky District" was awarded - for 1st place.

N.N. always friendly in communication, enjoys indisputable respect among the pupils and staff of the school.For many years of work, she was repeatedly awarded with diplomas from the administration and the trade union committee of the school, in 2007 with the Diploma of the municipal formation "Zavyalovsky district", in 2011 with the Diploma of the Ministry of Trade and Consumer Services of the Udmurt Republic . School Principal: His developments were published then and there (indicate electronic and printed publications). Info Knowledge and pedagogical skills are willingly shared on methodological and pedagogical advice, pedagogical conferences.Thanks to the responsiveness of Petr Sidorovich and other teachers, the lessons are held at the proper level with good assimilation of the material. I also draw your attention to the fact that in this kit you can only edit the text of the certificates, images cannot be replaced and edited.

Set format: A4 certificates of honor - 70 pages, list of nominations - 6 pages (doc files with the ability to edit the text in Microsoft Word) Price 390 rubles After clicking on the button, you will be redirected to the product page in Robo.market daily, including weekends and holidays.A letter with materials will be sent to the mail indicated during payment. Delivery time: within 12 hours after payment. Please enter your email address without errors! Did you like the article?

Share with your friends! Your e-mail will not be published. Required fields are marked *Comment Name * E-mail * Website Save my name, email and website address in this browser for my subsequent comments. It is possible to write the text by an HR officer, the contender for the award himself. The document is signed by the executor of the order, the head of the organization or only the director. They are certified with the seal of the enterprise.

You can download a sample characteristic for awarding an honorary diploma. An example of a characteristic for awarding an honorary diploma: This is an official document of an external type. special achievements in production, service activities. It is created on the basis of State standard R 6., which gives unified rules for the preparation of documents. The necessary details are indicated on the A 4 form. How

Characteristics for a school cook sample

Participates in the social life of the team.

In the team with which he works directly, he is respected. In communication, he is even and modest. Does not allow violations of safety and labor regulations. The characteristic is given for presentation to __________________________________Director ________________ Full name Characteristics for the employee. The next time you read the next characteristic for the employee, you should notice the standard phrases and understand their true meaning.

A small reminder will help you with this, which will teach you to read between the lines the typical characteristics of employees. Treats work as the main priority in life - such a freak that he can’t even find a woman. Independent worker - no one knows what he is doing at all. Lively mind - always ready with excuses. Has balanced judgments - does not make decisions. Not always accurate Follows the instructions of the management - thinks better than the authorities. Rationally approaches complex tasks - knows how to push difficult work onto others. Strives for promotion - treats employees with beer. Has the qualities of a leader - yells the loudest at meetings. - often looks at his watch. Witty, has a sense of humor - constantly sticks out on anecdotal sites, knows many obscene anecdotes. Focused on career growth - ready for any trick for the sake of a career. Faithful to the interests of the company, exceptionally loyal - unable to get another job. Uses every opportunity for his development - often gives in to his superiors. Tactful - knows when to shut up. He is of great value to the company - he comes to work on time. He loves his work - it’s quite possible to pay him less. He will go far - he has relatives in the management. He often consults with colleagues and management - he has already bothered everyone. Description: Sample job description (good).

CHARACTERISTIC F. Pages: 2 3.

Sample characteristic from the place of work of the cook.

Sample characteristics from the place of work (good). CHARACTERISTICS F. I found this file for you, already uploaded it to our server, use it - Characteristics from the place of work, a sample of a cook. The characteristic from the place of work of the cook is an official document, which is an objective assessment of the work activity of an employee.

The organization of the workplace of the cook, the distance from the floor to the top.

Download forms: Sample characteristics from the place of work (example) Characteristics to the court (sample). School of Magical Reiki Practices? WAY OF LOVE? » ¦¦¦ GROUP MENU ¦¦¦ » characteristic for the cook from the place of work sample. The information is taken from the site of our colleagues httpwww. A job description is a document describing and evaluating a person’s work activity, his business and personal qualities.

Pages: 2 3. For what happens

Characteristics from the place of work of the cook

Anna Sudak 5 # Business documentation

An example of a completed positive reference for a chef.

Download for free. The characteristic issued to the cook must necessarily include a description of the personal and professional qualities of the employee. The document is drawn up by the immediate supervisor or employee of the personnel department.

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Characteristics for a dow chef for awarding an honorary diploma

The key to the successful receipt by Ivanov Petr Sidorovich of a well-deserved award will be a well-written characterization for awarding an honorary diploma.

An example of a nurse working in a school medical center will differ from the example of a physics teacher only in the content of some points related to professional activities. The same applies to any employee in the education system. The example will not include information about methodological work, since it does not concern the school bus driver. Instead, it is necessary to reflect the reliability of his professional skills, the desire to master new technical knowledge, the ability to communicate with children, and so on.

"Zavyalovskaya special (correctional) boarding school of the VIII type"

N.N.N. N.N.N. works at MKOU

"Zavyalovskaya special (correctional) boarding school of the VIII type"

as a chef. In 1981 she graduated from the professional Izhevsk Culinary School. In 2005, N.N. improved her skills at advanced training courses on the basis of the State Educational Institution of Professional Education "Professional Lyceum" Culinary Arts "No. 38 in the specialty "Cook", seminars and meetings in the district. During the period of work at the school, she has established herself as a competent and qualified specialist, an effective leader, attentive to the needs subordinates. goals, then those professional achievements are listed by date, which it was decided to mark with a certificate of honor. The decision to award is made by the director or head of the institution or enterprise. He draws up a characteristic himself if the enterprise is small. If the institution has a personnel department, this is entrusted to specialists. There are no strict rules for compiling a characteristic for internal use, and the document is quite valid here written by hand.

In jurisprudence, the characteristic for awarding a lawyer with an honorary diploma does not have a firmly established form. An example of compilation can be taken as a basis from those proposed above.

Improvement of indicators in comparison with previous periods, overfulfillment of the plan;

Progress in the early development and implementation of measures related to the improvement of the organization of production and labor, with an increase in the quality of products (work performed, services rendered);

Fulfillment at a high level of their labor duties;

Successful holding of events, implementation of projects, active participation in events or projects, etc.

The procedure for applying this incentive measure, as a rule, is regulated in a special local regulatory act (in the regulation on the moral encouragement of the employee) or is established in a document of a more general nature (in the regulation on material and moral incentives for the employees of the organization, internal labor regulations, regulation on staff incentives ).

Sample Sample

How to write a testimonial for a chef from a place of work: a sample

Regulation on the moral encouragement of an employee Presentation of a certificate of honor for a cook sample of a characteristic for a chef for awarding a diploma sample of a characteristic for a chef for awarding a diploma Characteristic for rewarding an employee Characteristic for rewarding an employee (12.0 KiB, 6,597 hits) Example of a characteristic for rewarding an employee Characteristics of Cherepov Konstantin Anatolyevich, born on March 23, 1962, higher education, chief power engineer of CJSC Novosibirsk Machine-Building Plant During the period of his work at the enterprise, Cherepov Konstantin Anatolyevich has established himself as a qualified specialist, high professional, proactive and highly organizational leader.

InfoRules of internal labor regulations 2. Responsibilities 2.1. Before the start of the working day (shift), the baby food cook: 1) puts on sanitary clothes and shoes, puts his hair in proper condition 2) receives the necessary supplies (equipment, fixtures, etc.), checks their serviceability 3) receives the necessary food raw materials from the pantry, semi-finished products 4) undergo, if necessary, briefing on labor protection 2.2.

In the process of work, the baby food cook: 1) uses personal protective equipment 2) observes the rules for the use of devices and tools, methods and techniques for the safe performance of work 3) immediately informs the immediate supervisor of all shortcomings found during work 4) complies with sanitation requirements, rules of personal hygiene and workplace hygiene 2.3.

General Director of CJSC "Novosibirsk Machine Building Plant" April 30, 2018 What is a characteristic for rewarding an employee Structure of a characteristic for rewarding an employee For ease of use, we offer the following algorithm for filling out a characteristic for rewarding: The document must be signed by the head of the enterprise.

An example of a characteristic for awarding an employee with an honorary diploma General rules Design To draw up a characteristic, you need a letterhead (A4 paper). The level of skills, the application of theoretical knowledge, building relationships in a team, teamwork, commitment and other abilities of an employee - all this should have a clearly positive character in description.

In addition to business qualities, it is necessary to dwell on personal ones: how well a person gets along with the team, what is the level of his stress resistance, self-control during conflicts. You can write about his responsiveness, moral qualities and desire for mutual assistance, listing all the encouragement that took place.

ways to reduce losses and preserve nutritional value food products during their heat treatment (the use of various methods of heating or heating, the creation of a certain environment - acidic, salty, etc.); aromatic substances and methods of their use in order to improve the taste of culinary products;

We provide each form with examples of how to fill it out and how to complete it. Information on the site is constantly updated and if you did not find the required form, it will definitely appear in the future.

Characteristics for a kindergarten cook sample

Characteristics of the chef of MKOU "Zavyalovskaya special (correctional) boarding school of the VIII type" N.N.N. N.N.N. has been working in MKOU "Zavyalovskaya special (correctional) boarding school of the VIII type" since 29.09.97. as a chef. In 1981 she graduated from the professional Izhevsk Culinary School.

Attention

In 2005 N.N. improved her skills at advanced training courses on the basis of GOUNPO "Professional Lyceum "Culinary Arts" No. 38 in the specialty "Cook", seminars and meetings in the region. During the period of work at the school, she has established herself as a competent and qualified specialist, an effective leader, attentive to the needs of her subordinates. She is distinguished by a conscientious, responsible attitude to her immediate work.

She has been managing the canteen team for many years and can find an individual approach to each employee. Demanding to himself and to subordinates.

Capital November 2007 Characteristics and presentation of recommendations for. Tikhonov Yury Alekseevich Date of birth d. Recommendations will be provided upon request. For example, "Dana for presentation at the place of claim." Academician Alexandrova, 87, apt - Moskovsky State University technologies and management of MSUTU, commodity specialist-expert 1998-2000.

- culinary specialist, restaurant "Caprisio", gram. 6 Describe the worker's work and his professional merit and good luck. Based on the purposes of the subsequent application, the data is divided into Prototype properties from the place of work internal - they are used only within the organization, for example, when an employee is transferred from the 1st department to another when disciplinary sanctions or incentives are imposed on the employee, etc.

As a result, in order not to interfere with the worker under investigation, the person who writes the characterization, it is preferable to consult a lawyer or a worker personally. Capital. Capital. Capital. Capital. October 2006 - September 2007 Functional responsibilities substituting the chef without him preparing dishes coordinating the work of culinary specialists pricing management logistics management.

February 2009 - April 2011 October 2007 - January 2009 Highly functional duties Opening a restaurant from scratch Finding and studying personnel Management of personnel Kitchen Organization of technical services actions in the dining room compliance with product standards work with product suppliers maintaining reporting documentation. Capital, st. - SPTU 189, gram. - chef, restaurant "Piccolo", gram.

Rights In the performance of their duties, the baby food chef has labor rights provided for by the employment contract concluded with the employee, the Internal Labor Regulations, local regulations, the Labor Code of the Russian Federation and other acts of labor legislation. 4. Liability 4.1.

The baby food cook is subject to disciplinary liability in accordance with Article 192 of the Labor Code of the Russian Federation for improper performance through his fault of the duties listed in this instruction. 4.2. The baby food cook is financially responsible for ensuring the safety of the inventory items entrusted to him.

Maintains a good level of labor discipline in the team. N.N. - an experienced chef. He knows how to quickly and efficiently prepare a wide range of delicious dishes from the most ordinary products. This skill is of great importance in a boarding school, because.

orphans live here around the clock. For her labor activity, she repeatedly received verbal gratitude from the administration, school guests, teachers and children for deliciously prepared and aesthetically served dinners. In his practice, he takes into account the characteristics of pupils with special health abilities, knows how to resolve conflict situations during meal times.

Announcement of gratitude Announcement of gratitude as a type of labor encouragement consists in the public expression by the employer of gratitude to the employee for such achievements in work as: Improvement in performance compared to previous periods, overfulfillment of the plan; Progress in the early development and implementation of measures related to the improvement of the organization of production and labor, with an increase in the quality of products (work performed, services rendered);

Fulfillment at a high level of their labor duties; Successful holding of events, implementation of projects, active participation in events or projects, etc. A baby food cook is obliged to: - be at the workplace in clean sanitary clothes and shoes of the established sample - undergo advanced training at least once every 5 years - undergo a medical examination in a timely manner (examination) - attend a course on sanitary and hygienic training, at least 1 time in 2 years to pass exams on a sanitary minimum 2.4.

The baby food cook at the end of the working day: - cleans the workplace - hands over unused raw materials, semi-finished products and unsold finished products to the pantry - draws up reporting documentation - hands over inventory and devices to storage places -. 3. Liability 3.1. The baby food cook is subject to disciplinary liability in accordance with Article 192 of the Labor Code of the Russian Federation for poor-quality and untimely performance of the work and duties listed in this instruction. 3.2.

(amp)gt;Characteristics for the Dow chef for the award of an honorary diploma

Normative legal acts of the executive power of the subjects Russian Federation and local self-government bodies, it is provided that employees take part in such competitions or reviews on the proposal of the heads of organizations. When developing a document regulating the conditions and procedure for submission, the following sections should be provided (Table 1).

Table 1

Sections of the document regulating the competition

Awarded the title of “Best in Profession”

	Name section
	General provisions	Contains a list of competition nominations, names organizers, indicates what determines the given position, - the procedure and conditions for the competition, criteria for selecting the best in the profession, the order awards
	Targets and goals competition	The objectives of the competitive events are indicated and tasks that are set before the organization of the competition
	Terms holding competition	The conditions for admission to participation in the competition are indicated (agreement with the terms of the competition, timely submission of an application, questionnaire of the established sample, etc.). Also in this section may be an information resource (newspaper, web address) is indicated, where official conditions for the competition
	Stages holding competition	This section indicates the frequency and timing competition events, and list the stages of the competition (for example, Stage 1 - municipal (district) - selection administrations - until July 15; Stage 2 - edge - selection by the department from those submitted by administrations nominations - until August 1; Stage 3 - federal - selection by the ministry, summing up and awarding winners)
	Order holding competition	Formation of the competition commission, its procedure meetings, main functions, order of filling contestants of applications (questionnaires) for participation in the competition, the procedure for their registration and consideration of the tender commission
		The list of awards is indicated (for example, the diploma “Best by profession” and a badge for a diploma), as well as the order informing the public about the results of the competition and list of awardees
	Applications	Application form (questionnaire). Evaluation methodology (determining the winners of the competition)

UNIFIED TARIFF AND QUALIFICATION DIRECTORY

WORKS AND PROFESSIONS OF WORKERS

2nd category

Characteristics of works. Performing auxiliary work in the manufacture of dishes and culinary products. Cleaning, cleaning potatoes, fruits, vegetables, fruits, berries before or after washing them with knives and other devices. Bulkhead greens, fruits, vegetables, berries, potatoes. Removal of defective specimens on foreign matter.

Must know: the 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 for adjusting and operating bread-cutting machines of different brands; safe working methods for manual and machine cutting of bread.

3rd category

Characteristics of works. 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.

Must know: recipes, 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;

If it is necessary to provide a description of the cook in another place, the employee has the right to request this document from the employer. The request may be made orally.

If the employer is in conflict, then you can go the other way, request a written reference. In this case, Article 62 of the Labor Code of the Russian Federation takes the side of the subordinate, according to which the employer is obliged to issue to the employee the documents requested in writing regarding his labor activity.

At the same time, the maximum period during which the owner must fulfill his obligations is set - this is 3 working days. The legislator did not provide for the regulation of cases when a reference is requested by a former employee.

Attention! If the employment relationship was terminated in a negative way, then the characteristic will be given either negative, or a refusal to issue it will follow. On our site you can find characteristics for such professions as a locksmith, economist, chief accountant, security guard, sales manager, electrician, driver, loader.

Since the law does not establish specific requirements for the content of the characteristic, it is written in free form.

At the same time, practice shows that in a document characterizing a cook, it is necessary to indicate:

surname, name, patronymic of the employee;
year of birth;
education (secondary, secondary special, higher, etc.), specialty;
place of work, position, period of work;
list of job responsibilities;

General rules for compiling

The characteristic does not have an established form of registration. Compiled in free form. It is printed on the letterhead of the employer or on plain paper, but with the obligatory indication of the details of the organization that issued the document.

If the characteristic is internal, then it can be printed on a regular sheet. It is kept in the personal file of the cook. If, however, the characteristic is reassigned for external use, then it must be printed on the letterhead of the enterprise.

The characteristic does not have to praise the employee. If the chef performed his duties negligently, the employer has the right to write a negative review.

When compiling this description, one cannot be guided by circumstances that are not related to the employee's work activity (for example, religious affiliation, nationality, marital status, housing conditions). Information should be as objective as possible.

Hat

The document must begin with its name "CHARACTERISTICS". It is located in the center at the top of the sheet. Next, you must specify the last name, first name, patronymic of the cook; his date of birth; the level of education. Also, the details of the employer are often indicated in the header.

For example: “Characteristic Dan Zelentsov Igor Pavlovich, born on May 25, 1986, working at Slastena LLC (Volgograd, Sovetskaya st. 58), as a junior cook. Zelentsov I.P. has a higher education as a pastry chef.

Body

In this part, detailed information about the labor activity of the characterized is indicated. In an example, it looks like this. “Zelentsov I.P. has been in labor relations with Slastena LLC from March 3, 2012 to the present. During this period, he has established himself as a good specialist.

This employee has high knowledge in the field of taste, preparation and original design. Showed good results in pricing and calculation of dessert dishes. No violations of food storage rules were noticed on his part. Actively participated in the selection and purchase of technological equipment for our cafe. Work builds quickly, efficiently, without delays in the issuance of dishes.

Conclusion and Conclusions

At the end of the document, a description of the personality of the cook can be given. “Zelentsov I.P. is sociable in the team, he was not noticed in conflict situations. Clean, tidy, always follows the sanitary and epidemiological rules in the kitchen. For participation in the successful holding of New Year's events in our institution, he was awarded and awarded a written gratitude from the director.

The document should be summed up with a conclusion summarizing all of the above. "In general, Zelentsov I.P. is a good employee, corresponding to his position." Also in the conclusion, you can indicate the place of the requirement of the characteristic. If the place of demand is unknown, then the phrase “at the place of demand” can be written. “The characteristic was issued by Mortgage Bank OJSC.

Read more about the secrets of compiling a sample of characteristics from the place of work.

Reference! The document must be signed by the head of the organization in which the cook works. The signature of the head must be certified by the seal of the enterprise.

For more information on how to write, draw up a characteristic from the place of work, read.

In this regard, it is important for a cook to earn a good reputation and a positive relationship with the employer, in order to avoid giving a negative characterization in the future.

Characteristics of the chef

Characteristic

chef MKOU "Zavyalovskaya special (correctional)

boarding school of the VIII type"

N.N.N. has been working in MKOU "Zavyalovskaya special (correctional) boarding school of the VIII type" since 29.09.97. as a chef. In 1981 she graduated from the professional Izhevsk Culinary School.

Maintains a good level of labor discipline in the team.

N.N. - an experienced chef. He knows how to quickly and efficiently prepare a wide range of delicious dishes from the most ordinary products. This skill is of great importance in a boarding school, because. orphans live here around the clock. For her labor activity, she repeatedly received verbal gratitude from the administration, school guests, teachers and children for deliciously prepared and aesthetically served dinners. In his practice, he takes into account the characteristics of pupils with special health abilities, knows how to resolve conflict situations during meals. Often holds explanatory talks about the profession of a cook, the requirements for it and the importance of good nutrition for a person.

N.N.N. energetic, sociable, professionally competent in work. She is able to work well in any environment, while always maintaining optimism, endurance and a positive attitude towards activities, towards children and towards colleagues. In unforeseen situations, he maintains composure and calmness. Her maturity and ability to control emotions, analyze the situation and make the right decision do not repel colleagues, but cause sincere respect for the leader.

N.N. shows a desire to improve the level of their professional knowledge and education. In May 2011, the school cafeteria team led by N.N.N. took part in the Republican competition " Best Organization nutrition in educational institutions- 2011" in the category "The best catering in educational institutions of the municipal district", received a Diploma of II degree, a cup and a Certificate for 8,000 rubles. Ministry of Trade and Consumer Services of the Udmurt Republic. At the expense of these funds, utensils and equipment were purchased for the dining room. In the district competition, in the same nomination, a diploma from the Administration of the municipal formation "Zavyalovsky district" was awarded - for 1st place.

N.N. always friendly in communication, enjoys undeniable respect among the pupils and staff of the school. For many years of work, she was repeatedly awarded with certificates of administration and the trade union committee of the school, in 2007 with a Diploma of the municipality "Zavyalovsky district", in 2011 with a Diploma of the Ministry of Trade and Consumer Services of the Udmurt Republic.

Head teacher:

Characteristics of the teacher

Characteristic

name of the teacher,

educator

title educational institution

Date of Birth:

education:

The full name of the teacher has been working in the municipal state educational institution “Kindergarten “ХХХХХХХ” since 1999 as an educator. Has the highest qualification category.

For 17 years of work in our institution, she has established herself as a competent specialist. “Do not stop there” - this is the motto of the full name of the teacher in his pedagogical work. That is why she is constantly engaged in self-education.

The full name of the teacher can be called an innovative teacher. Being aware of pedagogical innovations, she boldly takes on their implementation in the educational process, choosing the most appropriate and relevant for herself, the contingent of pupils and their parents.

So in 2005, the full name of the teacher was among the first to take part in the experimental work of the district to study the concept of the content of regional education based on the cultural-historical approach proposed by Professor A.F. Malyshevsky. The full name of the teacher successfully implemented the principle of the cultural-historical approach in practice. this work allowed her to define a model of the educational process with preschoolers, which she still adheres to, which is based on the transfer of cultural patterns of behavior, communication and activity to an adult child, and not an exercise or task, as the main method of teaching children before school age.

During the experimental work, the teacher worked closely with teachers elementary school, since the continuity of preschool and primary general education one of the main requirements of this approach. Continuity with the school name of the teacher still pays great attention in preparing children for schooling especially now that pre-school education is the first stage of general education.

In accordance with the technology based on the cultural-historical approach, it is necessary to create conditions for preserving and strengthening the health of preschool children. For the name of the teacher, this area of work has been and remains a priority. In the educational process, she has been actively using health-saving technologies for many years. The beginning of this work was the study of the full name of the teacher of the health saving system developed by Professor V.F. Bazaar. Of the forty-four unique technologies for improving children's health in the educational process, proposed by V.F. Bazarny, the teacher selected those acceptable for herself and successfully used them in the educational process with children. Particularly effective technologies, according to the results of the work, are still being used. It should be noted that the work of the full name of the teacher is aimed not only at developing the physical health of preschoolers, as is customary in many educational institutions, but also pays great attention to the mental, intellectual and social health of the younger generation.

On the issue of health preservation of preschoolers, the teacher actively interacts with parents: develops consultations, parent meetings, organizes meetings of parents to exchange experiences about healthy way life, spends joint sports activities and holidays, attracts families to participate in district and regional sports events. Based on attendance kindergarten pupils of the full name of the teacher, the dynamics of the decrease in the incidence is visible. In the last three years alone, the number of frequently ill children has decreased from four to one child, the incidence rate has decreased by 16% and is 8%.

From 2012 to 2016, the full name of the teacher was again included in the experimental group for testing and implementing an exemplary general education program preschool education"Success" - edited by N.O. Berezina, I.A. Burlakova, E.N. Gerasimova. It was the only one in the area preschool group used by this program, all other educational institutions built the process in accordance with the program "From birth to school" edited by N. E. Veraksa, T. S. Komarova, M. A. Vasilyeva. The program "Success" is built taking into account the complex thematic principle, the basis of which is the calendar of holidays, a gender approach to the upbringing and education of preschool children. Working on this program, Elena Valentinovna and her colleague were among the first in the region who began to use innovative technologies in the educational process, such as: project activities, experimental research activities, information and communication technologies.

Due to the lack of educational and methodological material on the program "Success" for that period of time, teachers independently developed perspective, complex-thematic planning, abstracts of organized educational activities with children, planned interaction with the families of pupils, thus collecting a large methodological piggy bank. All work was built taking into account the personality-oriented approach, which is based on taking into account individual, psychological, age features preschoolers.

Analyzing the results of mastering the program "Success" at the stage of completing the level of preschool education, it was concluded that graduates have the necessary social and psychological characteristics of the child's personality. 77% of preschoolers had a high level of development of integrative qualities, a high level of mastering the program in educational areas was 81%, there was no low level. This proves the positive result of the work of the experimental group.

The experience of the full name of the teacher in applying innovations in preschool education helped her in studying the federal educational standard for preschool education (hereinafter FSES DO). The name of the teacher was part of working group on the study and implementation of the Federal State Educational Standard, was the head of the working group on the preparation of the main educational program of a preschool institution, assisted teachers in the development educational programs each age group, additional education programs.

Considering professional competence teacher, since 2012 she has been a part-time senior educator of her institution.

The full name of the teacher is actively involved in the methodological work of the district: he makes presentations at methodological meetings, pedagogical conferences, shares his experience with colleagues. Within the framework of district methodological associations, as well as for students of advanced training courses, it gives open views of organized educational activities with children. He is a freelance lecturer at the Kaluga State Institute development of education.

The full name of the teacher is the chairman of the attestation commission of his institution, he is a member of the district attestation commission. She provides qualified assistance in preparing for certification to her colleagues, gives professional advice.

Full name of the teacher actively participates in competitions different levels. The most significant in her professional career:

winner of the district and participant of the regional competition "Educator of the Year - 2008";
participant of the competition for the award of the prize named after the national teacher of the Russian Federation A.F. Ivanov - 2008;
winner of the district and participant of the regional competition "Educator of the Year - 2012";
participant II All-Russian competition"Educators of Russia", nomination "The best educator of an educational organization" - 2016.

The name of the teacher is a creative person, she is sociable. He enjoys well-deserved prestige in the team. Actively participates in the social life of the kindergarten and the district. Organizes and conducts festive events in the team and between preschool educational institutions of the city, together with colleagues honorably represents his team at regional events. Actively interacts with the Department of Youth Affairs, Physical Culture and Sports of the administration of the municipal district.

The name of the teacher has been repeatedly encouraged by the administration of the kindergarten, as evidenced by the orders. He has Certificates of Honor from the Department of Education of the MR "Sukhinichsky District" and the Administration of the MR "Sukhinichsky District". In 2010, the full name of the teacher was recognized as one of the best teachers of preschool education in her district and received a certificate of inclusion on the Board of Honor of the Ministry of Education and Science of the Kaluga Region "The best workers in education and science." In 2012, she was issued a diploma on being entered on the Board of Honor of the Education Department of the Administration of the MR "Sukhinichsky District".

Taking into account all the achievements of the name of the teacher, her candidacy was approved for the award of the Certificate of Honor of the Ministry of Education and Science of the Kaluga Region in 2014.

Head of MKDOU: ________________

>Characteristics of the chef for the award

Sample characteristics for a chef for a state award

General characteristics of the student Writing example general characteristics per student Usually required for presentation at the place of demand. Written and compiled by an employee of the dean's office, on the letterhead of the university.

This type of characteristics can be used both within an educational institution (for example, when transferring a student to another specialty, another faculty, encouraging or imposing administrative penalties on him), and in third-party organizations or institutions (for example, when transferring a student to another university, when distribution at the end of training or for the military registration and enlistment office). In all the above cases, the form of writing the characteristic is the same.

How to write a testimonial for a chef from a place of work: a sample

Must know: recipes, cooking technology, requirements for quality, terms, storage conditions, 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 complex dishes and culinary products; 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.); aromatic substances and methods of their use in order to improve the taste of culinary products; valid collections of recipes, technological instructions and rules for their use; rules for compiling menus, applications for products, keeping records and compiling product reports. Secondary education required.

Characteristics from the place of work of the cook

Important He devoted a lot of time to solving the issues of teaching the exact sciences to children with developmental disorders, he constantly compiled individual programs, improved educational and methodological materials.

Conclusion Peter Sidorovich Ivanov enjoys the great respect of his colleagues, the love of pupils and their parents.

Lawyer's Handbook

First of all, those personal qualities that helped the employee to achieve the goal are indicated, then those professional achievements that are decided to be awarded with a certificate of honor are listed by date. The decision on the award is made by the director or head of the institution or enterprise.

He makes a characteristic himself, if the enterprise is small. If the institution has a department of work with personnel, this is entrusted to specialists.

There are no strict rules for compiling a characteristic for internal use; a handwritten document is also quite valid here. In jurisprudence, the characteristic for awarding a lawyer with an honorary diploma does not have a firmly established form.

An example of compilation can be taken as a basis from those proposed above.

Sample characteristics for the state award

Attention If the employee is planned to be nominated for a state award, then an example of a characteristic is required for awarding a certificate of honor appearance. Everything is strict here: general rules apply, legalized office work standards are used.

Although - both of these examples are essentially positive service letters of recommendation.

There is no single sample for compiling such a document, and therefore an example of a characteristic for awarding a certificate of honor requires only general rules for writing and formatting, since it is a business paper.

General rules All documents are drawn up according to the generally accepted principle. Any example of a characteristic for awarding a diploma of a ministry or department, even the presidential administration, must be written formal business style, where the content is consistently, but concisely and accurately stated.

They are probably all listed in the personal file and work book, which must be carefully, by date, transferred to the appropriate column: teacher-methodologist, assigned highest category, certificates, thanks, diplomas and the like. For each award, explanations should be given - for what particular merits it was received.

Personal data In the column relating to marital status, it should be noted, for example: married, has four children. The following is a free text.

Start date of Ivanov Petr Sidorovich's work at school (indicate the number), in this period of time he proved to be an innovative teacher, actively conducted scientific and methodical activity, improved his pedagogical skills, enjoyed the great love of schoolchildren for the subject, which he managed to wake up.

as a chef.

During the period of work at the school, she has established herself as a competent and qualified specialist, an effective leader, attentive to the needs of her subordinates. She is distinguished by a conscientious, responsible attitude to her immediate work.

She has been managing the canteen team for many years and can find an individual approach to each employee. Demanding to himself and to subordinates.

In 1981 she graduated from the professional Izhevsk Culinary School. In 2005 N.N. improved her skills at advanced training courses on the basis of GOUNPO "Professional Lyceum "Culinary Arts" No. 38 in the specialty "Cook", seminars and meetings in the region.

She has been managing the canteen team for many years and can find an individual approach to each employee. Demanding to himself and to subordinates.

You need to enter only the last name and first name with a patronymic, year or full date of birth. It must be said that this sample is a characteristic for awarding an honorary diploma - an example that is quite suitable for many related professions: a librarian, methodologist, artist, musician, etc.

This is followed by a line where education should be reflected. For example: higher, graduated with honors from the Moscow State Pedagogical University in 1978 with a degree in physics with the qualification of a teacher high school. Total experience - thirty-one years.

Pedagogical - also thirty-one. Work experience in this institution, for example, twenty-five years. The following are scientific works and methodological developments, which were created by Ivanov Petr Sidorovich over many years of work.

They should preferably be listed by date of publication.

Characteristics of the chef for the award - Lawyer

If you do not want to harm your subordinate, seek the help of a lawyer and talk to the employee himself. It must be indicated that the document is intended to be submitted to the court. Characteristics to the court from the place of work sample.

To the military registration and enlistment office A characteristic to the military registration and enlistment office is usually drawn up from the place of work or employees of the educational institution where the recruit was trained - a school, college or university.

The document should talk about the relationship that a person has with the team, his ability to adapt to a new environment, to resolve conflict situations. Sample characteristics from the place of work in the military registration and enlistment office.

Working specialties Examples of characteristics from the place of work, for example, a cook, a worker or a salesman, contain, in addition to general information, specific moments peculiar to these particular professions.

No violations of food storage rules were noticed on his part. Actively participated in the selection and purchase of technological equipment for our cafe.
Work builds quickly, efficiently, without delays in the issuance of dishes.

Conclusion and Conclusions The document concludes with a description of the chef's personality.
"For participation in the successful holding of New Year's events in our institution, he was awarded and awarded a written gratitude from the director."

The document should be summed up with a conclusion summarizing all of the above.
«

In general, Zelentsov I.P. is a good employee, corresponding to his position. Also in the conclusion, you can indicate the place of the requirement of the characteristic.

Characteristics for the chef for the award

Let's consider them in more detail. When leaving, it is often required to draw up a characteristic for an employee when he is dismissed for a new job or closing the enterprise. See step by step instructions how to close an LLC.

In this case, the manager should describe:
The degree of compliance of the employee with the position held: labor achievements, successful implementation of projects, etc. are described.

How to write a testimonial for a chef

CHARACTERISTICS Shpinkov V.N. was repeatedly encouraged by prizes, was awarded with Certificates of Honor, and Characteristics - presentation The administration of the RSCH RCCH "Aksai" for conscientious work presents the candidacy of Skurydina Olga Borisovna to the Letter of Appreciation of the Ministry of Health of the Republic of Kazakhstan on the Day of the Medical Worker.

Director of the RGKP RCCH Aksai M. Abdibekov Characteristics - introduction to the head nurse No. 7 of the Nephrology Department of the RGKP RCCH Aksai Bolikova Lyudmila Egorovna, 1962

Sample application for awarding a certificate of honor Usually, the period is specified in the internal “Regulations on the promotion of employees”, but if not, then at least two weeks before the proposed award.

Characteristics per employee

The employee is obliged to return it to the employer no later than three working days from the date of receipt of the work book from the body providing compulsory social insurance (security). At the same time, the maximum period during which the owner must fulfill his obligations is set - this is 3 working days.

Attention

The legislator did not provide for the regulation of cases when a reference is requested by a former employee. Attention! If the employment relationship was terminated in a negative way, then the characteristic will be given either negative, or a refusal to issue it will follow.

paper Since the law does not establish specific requirements for characteristics, it is written in free form.

Often, there are no specific instructions from law enforcement agencies, and the leaders of the organization, when preparing a response, cannot always decide on the nuances required upon request. In this case, to clarify the situation, you should consult with the legal adviser of the organization and talk with the subordinate.

The main emphasis should be on personal qualities employee, the presence or absence bad habits, on the observance of the rules of internal discipline. Characteristics from the place of work to the police, download a sample.

To court Particular attention should be paid to the situation when the characteristic is required for submission to the court. This information is necessary for the judge so that he can make the most fair judgment.

As a rule, there are no specific instructions in the request from the judge.
Regulation on the moral encouragement of an employee Presentation of a certificate of honor for a cook sample of a characteristic for a chef for awarding a diploma Characteristic for rewarding an employee (12.0 KiB, 6,597 hits) Example of a characteristic for rewarding an employee Characteristics Cherepov Konstantin Anatolyevich, born March 23, 1962, higher education, Chief Power Engineer of CJSC "Novosibirsk Machine-Building Plant" During the period of his work at the enterprise, Cherepov Konstantin Anatolyevich has established himself as a qualified specialist, high professional, proactive and highly organizational leader.

Characteristics of the chef for the award

Encourage and reward staff
Presentation for the chef's certificate of honor

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Characteristics for rewarding an employee

Characteristics for rewarding an employee

An example of a characteristic for rewarding an employee
What is a characteristic for rewarding an employee
The structure of the characteristics for rewarding an employee
An example of a characteristic for awarding an employee with an honorary diploma

An example of a characteristic for awarding an employee with an honorary diploma

Entrance to the site Meeting of the labor collective of the PDP "Design Institute" RUE "Vitebsk DSK" Protocol No. 1 dated 08.01.2008 for submission to the Honorary Diploma of the Ministry of Architecture and Construction of the Republic of Belarus.

Presentation for the chef's certificate of honor

Meeting of the labor collective of the PDP "Design Institute" RUE "Vitebsk DSK" protocol No. 1 dated 08.01.2008 for submission to the Honorary Diploma of the Ministry of Architecture and Construction of the Republic of Belarus. CHARACTERISTICS Shpinkov V.N. repeatedly encouraged by prizes, was awarded with certificates of honor, and

Feature - Representation

The administration of the RSCH RCCH "Aksai" for conscientious work presents the candidacy of Skurydina Olga Borisovna to the Letter of Appreciation of the Ministry of Health of the Republic of Kazakhstan on the Day of the Medical Worker.

Director of the State Enterprise RCCH "Aksai" M.

Abdibekov Characteristics - introduction to the head nurse No. 7 of the Nephrological Department of the Republican Children's Clinical Hospital "Aksai" Bolikova Lyudmila Egorovna, 1962

Sample letter of request for award

Usually, the period is specified in the internal "Regulations on the promotion of employees", but if not, then at least two weeks before the proposed award.

Rules for compiling a document information about the enterprise, personal data about the employee presented for the award, the reasons and circumstances that prompted his immediate supervisor

Presentation for an honorary award

Head T.P. Romanchik Presentation to the Diploma of the Head of the Municipal Formation "Nivenskoe rural settlement» Name, patronymic: Yulia Yuryevna __________________________________ Position, place of work: educator, Municipal budgetary preschool ______ educational institution - kindergarten No. 7 of Vladimirovo settlement _________________ Date of birth: June 18, 1976

Encourage and reward staff

Each employer needs to strive to ensure that the system of incentive measures applied to employees is not uniform, for this it is necessary to use various forms and methods of encouragement.

Consider the features of the regulation of incentive measures and the practice of their application.

Regulation on the moral encouragement of the employee

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sample characteristics for a chef for awarding a diploma

Characteristic

Chief Power Engineer of CJSC "Novosibirsk Machine-Building Plant"

During the period of his labor activity at the enterprise Cherepov Konstantin Anatolyevich proved himself to be a qualified specialist, high professional, proactive manager with high organizational skills.

General Director of CJSC "Novosibirsk Machine-Building Plant"

The structure of the characteristics for rewarding an employee

For ease of use, we offer the following algorithm for filling out the characteristic for rewarding:

The signed document must be the head of the enterprise. If the reward involves a local nature, then the immediate supervisor. The characteristic for rewarding an employee must be certified by the seal of the organization.

Decor

To complete the characteristics, you need a letterhead (A4 paper).

Production characteristics for a cook for nomination to the competition sample filling

Characteristics for a student trainee cook sample Portioning, design and distribution of custom-made and signature dishes, dishes of national and foreign cuisines; products and ready meals for exhibitions and sales.

Should know: recipes, technology of preparation of 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 occurring 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.

A sample of filling in the production characteristics for an employee

merits and achievements, including promotions and penalties, if any;

description of the personal qualities of the employee;
information about the person who signed the document.

For those who write a characteristic for the first time, we advise you to indicate the following information:

professionalism (level of competence in cooking);
efficiency (timeliness in preparing an order, the ability to get together in emergency situations, for example, during rush hour attendance of an institution);
business qualities (the ability to find contact with superiors and subordinates, the ability to resolve conflicts with dissatisfied customers);
moral qualities (sociability, goodwill, responsiveness, psychological stability, ability for self-esteem, self-criticism and self-development).

Who should write? This act must be drawn up by the head of the organization.

Characteristics for a kindergarten cook sample

as a chef. In 1981 she graduated from the professional Izhevsk Culinary School.
She has been managing the canteen team for many years and can find an individual approach to each employee.

Demanding to himself and to subordinates.

/ production characteristic

Strives for promotion - treats employees with beer. Has the properties of a leader - at meetings he yells the loudest. Shows attention to detail - kopush. Efficiently uses working time - often looks at the clock.

He is witty, has a sense of humor - constantly sticks out on anecdotal sites, knows a lot of obscene jokes. Focused on career growth - for the sake of a career, he is ready for any trick. Faithful to the interests of the company, extremely loyal - he is not able to get another job.

Uses every opportunity for his development - often gives in to his superiors. Tactful - knows when to shut up. Represents great value for the company - is at work on time. He loves his job - it is quite possible to pay him less. He will go far - he has relatives in the directorate.

He often consults with colleagues and management - everyone is sick of it already. A diligent worker is as stubborn as a donkey.

Characteristics for the chef to be awarded sample Attention Must know: recipes, cooking technology and culinary products that require culinary processing of medium complexity; requirements for their quality, terms, conditions of storage and distribution; culinary purpose of fish, seafood, meat, meat products, poultry and rabbit, signs and organoleptic methods for determining their good quality; the influence of acids, salts and water hardness on the duration of the heat treatment of products; device and rules for the operation of technological equipment. Decree of the State Committee for Labor of the USSR and the Secretariat of the All-Union Central Council of Trade Unions of January 7, 1988 N 4 / 1-16 in the tariff and qualification characteristics of the profession “_ 20.

It's fast and free!

How can an employee request a document?
paper
Who should write?
General rules for compiling
Hat
Conclusion and Conclusions

How can an employee request a document? If it is necessary to provide a description of the cook in another place, the employee has the right to request this document from the employer. The request may be made orally.

If the employer is in conflict, then you can go the other way, request a written reference.

In this case, Article 62 of the Labor Code of the Russian Federation takes the side of the subordinate, according to which the employer is obliged to issue to the employee the documents requested in writing regarding his labor activity. Article 62 of the Labor Code of the Russian Federation.

Characteristics for a dow chef for awarding an honorary diploma

Trait from the place of work - this document, which describes and evaluates the personal and business properties of the worker. Capital, culinary. conclusion - this item is indicated only in the external characteristics, in which it will be necessary to prescribe the task of compiling this document. Address of residence

In addition, it must be a symbol with the appointment of all kinds of meat, poultry, seafood, etc. with the rules for the operation of scientific and technical equipment and their adaptation.

This is connected with the fact that in the case of bringing a worker to administrative or criminal liability, the tribunal has the right to request from the employer information describing the person of the guilty person in order to make a correct judicial decision.

Characteristics for a dow cook for awarding an honorary diploma sample

In 1981 she graduated from the professional Izhevsk Culinary School.
In 2005 N.N. improved her skills at advanced training courses on the basis of GOUNPO "Professional Lyceum "Culinary Arts" No. 38 in the specialty "Cook", seminars and meetings in the region.

She has been managing the canteen team for many years and can find an individual approach to each employee. Demanding to himself and to subordinates.

Characteristics for a cook sample

paper Since the law does not establish specific requirements for characteristics, it is written in free form.

Characteristics from the place of work sample

A4, by a specific boss of a characterizing employee or an employee of the personnel service and signed by the boss or an authorized person. - assistant chef, cafe "Udacha", gram.

Professional skills experience of launching the newest restaurant from scratch, the ability to select and study staff, knowledge of all kinds of cuisines of the world, the taste of dishes.

to assess the professional areas of responsibility, it was necessary to take into account the work skill of the employee, the level of skillful knowledge, the ability to self-educate, the knowledge of regulatory and legal acts, joint erudition, and so on. For example, the individual properties of a worker have every chance of being expressed in his relations with the workforce, in the level of a shared culture, and so on. In this situation, the main difficulty lies in the fact that in fact, in a multitude of similar requests, it is not established what specific information the court needs.

baby food chef

PRODUCTION INSTRUCTIONS

baby food chefs

1.2. The baby food chef should know:

Characteristics and biological value of various food products, signs of good quality of food products and organoleptic methods for their determination

Terms of storage and sale of raw and finished products, semi-finished products

Features of culinary processing of products for children

Technology of preparation of the first, second, third, cold dishes and dough products

Mode and duration of heat treatment and other processes of cooking, frying, poaching, baking

Norms, ratio and sequence of laying raw materials volume of dishes in accordance with the age of children

Sanitary rules for keeping a catering unit

Personal hygiene rules

Measures to prevent food poisoning

Rules for distributing food to children

Internal labor regulations

Rules and norms for labor protection, industrial sanitation

Requirements for the quality of work performed by the scope of duties

Requirements for the rational organization of labor in the workplace

1.3. ______________________________________.

2. Responsibilities

2.1. Baby food cook before starting work:

Brings sanitary clothing, hairstyle into proper condition

Gets the necessary supplies (inventory, fixtures, etc.)

Makes requests for products and semi-finished products

Receives from the pantry the necessary food raw materials, semi-finished products

Prepares necessary supplies and equipment

2.2. During the working day, the baby food chef:

a) prepares meals for children of different ages:

Milk formulas, reconstituted adapted milk formulas

Vegetable, fruit, fruit and vegetable and meat and vegetable salads, vinaigrettes

- _________________________________________

b) prepares:

Meat and chicken broths

Vegetarian, puree, cold and dressing bone broth soups

Various types of passerovka, tomato, sour cream, milk and fruit sauces

Soufflé, meatballs, hashé, meatballs, goulash and other dishes from meat, chicken and fish products, by-products

Grain casseroles

Dairy and egg dishes

Hot and cold drinks, fruit juices and vegetable juices, compotes, kissels, fruit drinks, mousses, jellies and other third courses

- _________________________________________

c) kneads dough (yeast and unleavened), bakes buns, pies, pancakes, pancakes, cheesecakes, crackers and other products from it

d) portions and distributes dishes in accordance with age norms for infants, toddlers, preschool and school children

e) ________________________________________.

2.3. The baby food chef must:

To be at the workplace in clean sanitary clothes and shoes of the established sample

Attend professional development at least once every 5 years

Timely undergo a medical examination (examination)

Attend a course on sanitary and hygienic training, take exams on a sanitary minimum at least once every 2 years

2.4. Chef of baby food at the end of the working day:

Cleans up the workplace

Hands over unused raw materials, semi-finished products and unsold finished products to the pantry

Prepares reporting documentation

Returns inventory and fixtures to storage locations

- __________________________________________________.

3. Responsibility

3.1. The baby food cook is subject to disciplinary liability in accordance with Article 192 of the Labor Code of the Russian Federation for poor-quality and untimely performance of the work and duties listed in this instruction.

3.2. The management has the right to bring the baby food cook to joint responsibility in case of administrative offenses committed through his fault, which entailed the application of penalties.

3.3. The cook of baby food for committing offenses in the course of his activities, depending on their nature and consequences, bears civil, administrative and criminal liability in the manner prescribed by law.

3.4. __________________________________________________.

Cook job description Job responsibilities.

Remember, the actual culinary specialist must know the technology for manufacturing various culinary products, claims to the quality of dishes and goods, the terms and conditions for their preservation. The texture of writing data heading - the details of the organization are indicated, the date the property was written, in the center the title of the document is the word Trait personal information about the worker - this section will be considered the first paragraph in the document, it indicates whose surname the trait is issued, the full name of the employee, the year of birth acquired by the employee education features of labor work - in this section it is necessary to indicate the date of employment of the employee in the company, brief information about career advancement, show the range of more important results that the employee has achieved, assessment of the employee’s various properties - and directly assess individual, business and emotional merits, the level of working capacity and professional areas of responsibility of the employee, as well as information about approvals, merits or penalties. Trait from the place of work - this document, which describes and evaluates the personal and business properties of the worker.

Capital, culinary. conclusion - this item is indicated only in the external characteristics, in which it will be necessary to prescribe the task of compiling this document. Address of residence

In addition, it must be a symbol with the appointment of all kinds of meat, poultry, seafood, etc. with the rules for the operation of scientific and technical equipment and their adaptation. This is connected with the fact that in the case of bringing a worker to administrative or criminal liability, the tribunal has the right to request from the employer information describing the person of the guilty person in order to make a correct judicial decision.

How to write down a characteristic for an employee This document is drawn up on the company's company papers, A4 sheet format, a specific boss characterizing an employee or an employee of the personnel service and signed by the boss or an authorized person. - assistant chef, cafe "Udacha", gram. Professional skills experience of launching the newest restaurant from scratch, the ability to select and study staff, knowledge of all kinds of cuisines of the world, the taste of dishes.

In this situation, the main difficulty lies in the fact that in fact, in many similar requests, it is not established what specific information the court needs. Capital November 2007

Tikhonov Yury Alekseevich Date of birth d. Recommendations will be provided upon request. For example, "Dana for presentation at the place of claim."

Academician Alexandrova, 87, apt. - Moscow State University of Technology and Management MSUTU, commodity expert 1998-2000. - culinary specialist, restaurant "Caprisio", gram.

6 Describe the worker's work and his professional merit and good luck. Based on the purposes of the subsequent application, the data is divided into Prototype properties from the place of work internal - they are used only within the organization, for example, when an employee is transferred from the 1st department to another when disciplinary sanctions or incentives are imposed on the employee, etc. outdoor - erected at the request of the worker himself or outside organizations and presented at the place of claim, for example, when an employee is called up by a military registration and enlistment office, for subsequent military service when receiving loans when making decisions by state or municipal authorities, in relation to a worker related to the issuance of permits, using various measures sanctions or awards, etc. In all of the above options, the line from the place of work is drawn up based on the same rules. - work and practice with Chef Antonio Ruiz, St.

Work Skills May 2011 – Present – Chef, Hermitage Restaurant, Gram. Separately, it is only worth highlighting the option of how soon the trait is important to the worker for submission to the tribunal.

19 Telephone set mob.

Sample characteristics - how to write Reference.

Average educational institution confectioners B. Functional responsibilities organization of technological actions in the canteen search for general suppliers of products purchase of equipment compliance with product standards research of diets documentation. Multifunctional direct duties traditional production of dishes.

October 2006 - September 2007 Responsibilities replacing the chef without him making dishes coordinating the work of culinary specialists pricing management logistics management. February 2009 - April 2011 October 2007 - January 2009

Highly functional duties Opening a restaurant from scratch Finding and studying personnel Management of personnel Kitchen Organization of technical services actions in the dining room compliance with product standards work with product suppliers maintaining reporting documentation. Capital, st. - SPTU 189, gram. - chef, restaurant "Piccolo", gram.

when assessing the employee's ability to work, his activity in the performance of tasks, the ability to organize the labor process, the quality and timing of the work done, and also behavior in unusual difficult, stressful situations, the return of decisions made, the ability to take responsibility for the results of work. Support Education February 2010 gram.

Characteristics for a dhow cook - downloading is allowed.

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Sample characteristics for a kindergarten cook

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See the full history of changes. New reviews about Google Earth, interesting, informative, advantages: - The main advantage of the program is its uniqueness. There is no alternative to Google Earth, and it is unlikely that anyone will be able to create an alternative. In general, there is no need for this, since the search giant turned out to be a truly perfect and interesting product, which quickly gained popularity in the world.

Next to the decoding of the signature and the seal of the organization. Sending a notice (letters) is an issue that is often overlooked. The bottom line is that if the other party is not happy with your decision to end the lease, they can start to drag out time. And not receiving a letter is great and quite legitimate reason for this. Therefore, it is advisable to hand the letter personally to the head of the organization in person. In this case, he will be required to immediately sign for its receipt.

A sample application for the replacement of the riser can be found in any department of the housing department. Replacing risers includes the following stages of work: Dismantling old risers for heating, water supply and sewerage Installation of new risers Connecting in the wiring, monitoring the correct operation of the system. Features of replacing pipes and risers of a heating system, advice: when replacing heating pipes, it is necessary to enlist the support of neighbors both from above and below.

Baby food chef's instructions

baby food chef

1.3. The baby food chef should know:

Normative legal documents, acts of technical regulation for public catering services, for public catering products

Fundamentals and importance of nutrition for infants, young children, preschool and school age

Characteristics and biological value of various food products, signs of good quality products and organoleptic methods for their determination

Shelf life and sale of raw products, semi-finished products and cooked meals

Features of culinary processing of products for baby food

Basics of the technology of preparation of the first, second, third, cold dishes and dough products

Mode parameters and duration of heat treatment of products, processes of cooking, frying, poaching, baking

Norms, ratio and sequence of laying raw materials in the equipment used

Ways to portion meals according to the age of children

Rules for using the product replacement table

The device and principle of operation of the serviced mechanized, thermal, weight measuring, refrigeration and other equipment, the rules for its operation and maintenance

Ways to prevent food poisoning

Rules for distributing food to children

professional terminology

Norms and standards of professional ethics

Fire Safety Rules

Sanitary norms and rules, rules of personal hygiene and workplace hygiene

Rules for the use of personal protective equipment

Fundamentals of labor law

Internal labor regulations

2. Responsibilities

2.1. Before the start of the working day (shift), the baby food cook:

1) puts on sanitary clothes and shoes, brings the hairstyle into proper condition

2) receives the necessary supplies (inventory, fixtures, etc.), checks their serviceability

3) receives from the pantry the necessary food raw materials, semi-finished products

4) passes, if necessary, briefing on labor protection

2.2. In the process of work, the baby food chef:

1) uses personal protective equipment

2) observes the rules for the use of devices and tools, methods and techniques for the safe performance of work

3) immediately notify the immediate supervisor of all shortcomings found during work

4) complies with the requirements of sanitation, rules of personal hygiene and workplace hygiene

2.3. During the working day (shift), the baby food chef:

1) prepares meals for children of different ages:

Type "B" milk formulas, reconstituted adapted milk formulas

Viscous, semi-viscous, pureed and crumbly cereals from various cereals

Boiled, stewed, baked, mashed potatoes and other vegetable dishes

Vegetable, fruit, fruit and vegetable and meat and vegetable salads, vinaigrettes

2) produces meat and chicken broths, vegetarian, puree, cold and dressing soups on bone broth

3) prepares:

Various types of passerovka, tomato, sour cream, milk and fruit sauces

Soufflé, meatballs, hashé, meatballs, goulash and other dishes from meat, chicken and fish products

Brains, hashé and other offal dishes

Grain casseroles

Vegetables with meat, eggs and cottage cheese

Dairy and egg dishes

Hot and cold drinks, fruit and vegetable juices, compotes, kissels, fruit drinks, mousses, jellies and other third courses

4) kneads yeast and unleavened dough, bakes buns, pies, pancakes, pancakes, cheesecakes, crackers and other culinary products

5) perform portioning and distribution of dishes in accordance with age norms for infants, toddlers, preschool and school children

3. Rights

In the performance of his duties, the baby food cook has labor rights provided for by the employment contract concluded with the employee, the Internal Labor Regulations, local regulations, the Labor Code of the Russian Federation and other acts of labor legislation.

4. Responsibility

4.1. The baby food cook is subject to disciplinary liability in accordance with Article 192 of the Labor Code of the Russian Federation for improper performance through his fault of the duties listed in this instruction.

4.2. The baby food cook is financially responsible for ensuring the safety of the inventory items entrusted to him.

4.3. The cook of baby food for committing offenses in the course of his activities, depending on their nature and consequences, is brought to civil, administrative and criminal liability in the manner prescribed by law.

4.4. ___________________________________________________________________.

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Characteristic

The structure of the characteristics for rewarding an employee

Decor

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baby food chef

Cook job description Job responsibilities.

Sample characteristics - how to write Reference.

Characteristics for a dhow cook - downloading is allowed.

Sample characteristics for a kindergarten cook

Sample expert opinion - Federal network AutoExpert

Baby food chef's instructions

2. Responsibilities

3. Rights

4. Responsibility

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