Organization of the cook's workplace. Workplace Organization Requirements

The organization of workplaces at the enterprise should be carried out competently and correctly so that employees can efficiently fulfill their duties with the least expenditure of time.

A workplace is that part of the production area where a person performs his functions using the tools he needs. The equipment and the design of the space necessary for it depend on the activities of a person and his duties.

Characteristics of the workplace of the cook

The reputation of food establishments is largely dependent on the work of the cook. In cafes and restaurants with well-prepared and beautifully decorated dishes, the number of visitors will only increase. In order for the cook to perform his duties well, he must have an effectively equipped workplace.

The workplace of the pastry chef is organized in accordance with the rules and regulations of the law. At the same time, inventory and equipment are placed in such a way as not to violate safety regulations, but their accessibility should not cause difficulties.

Consider the requirements for the organization of the workplace depending on the height of the work surface.

The width of the work surface also matters. It should not exceed one and a half meters, while the essential tools for cooking are placed in front, in the center of the surface, less frequently used - in the corners, on the side.

The organization and equipment of workplaces must take into account the location and upper lockers. Their optimal height should be from 45 centimeters to one and a half meters from the floor level. Above and below, only rarely used equipment can be stored, with a maximum height limit of 1.75 meters to avoid injuries in the workplace.

Tables should have shelves and drawers, where it will be convenient to store chopping boards, tools, various containers and utensils.

An example of design can be seen in the photo below. The workplace should look something like this.

Safety precautions

In order not to get injured during operation, the confectioner must observe safety precautions. The organization of the cook’s workplace should correspond to the following points:

• All cooking dishes should be placed on the work surface.
• The equipment is arranged sequentially, depending on the production process.
• An important point in the design of the workplace is its lighting. The light should be bright enough, but not blind. Most often, fluorescent lamps are used for this.
• Maintaining the temperature in the working area at 26 degrees.
• If there is mechanics in the devices, then there should be limiters to avoid injuries.
• Convenient pose of the cook during cooking.

The profession of a cook belongs to the 3rd class of harmfulness. This class is assigned due to uncomfortable microclimate parameters: this is often increased humidity and temperature in the working area. Also, the cook almost constantly works while standing or is in motion, which increases the load on the legs.

Workplace certification

Requirements for the organization of the workplace include periodic certification of workplaces.

When the catering is organized, it is necessary to pay attention not only to the general situation of the room, but also to each workplace individually. At the same time, all sanitary and hygienic standards, safety rules must be observed and the availability of collective protective equipment. The employer must periodically conduct certification with subsequent certification.

It is necessary to pay due attention to the following indicators and bring them back to normal:

• Noise level.
• Microclimate: humidity, temperature, lighting.
• Air of the working area.
• Thermal radiation.
• The level of electromagnetic fields.

Certification of the cook’s workplace must also take into account the presence of those elements in the working area that can lead to injuries. This can be electrical appliances, sharp, cutting tools, and even the very wrong location of the workspace. The most common injuries when working in the kitchen are burns. They can be obtained from careless handling of hot objects - stove, utensils. To prevent injuries, the employee must receive timely safety training.

Chef labor assessment

Any work must be fairly paid. To do this, an assessment of jobs is carried out, which determines the size of the employee's wages. Evaluated by:

• The complexity of the functions performed.
• Personal responsibility in the workplace.
• The presence of the necessary knowledge and skills for work.

These three main criteria are made up of many small items that are also evaluated. It is important that the assessment of jobs does not have subjectivity, but occurs from the objective side.

The microclimate of the cook's working area

In order for a person to fulfill his duties efficiently, it is necessary to create decent working conditions for him. The microclimate is the main parameter that ensures the comfort of being in the working area.

The organization of the cook's workplace should be carried out taking into account the principle of creating maximum comfort for the employee. If the cook is uncomfortable in the performance of his duties, then it is necessary to carry out a full range of technological, sanitary, and organizational measures to bring the microclimate of the room back to normal.

It is necessary:

• Adjust the ventilation system.
• Insulate surfaces that emit thermal radiation.
• Replace old equipment with modern ones.
• Use collective protective equipment.

Using a local hood

When cooking, the air is saturated with its aromas, and if it cooks a lot, and often - different foods, then a “mixed” smell is constantly present. At the same time, not only it appears in the air, but also particles of oil, residues of water vapor, soot. Also, carbon monoxide and carbon dioxide are mixed with air.

These odors can be controlled using the ventilation system of the space. It is quite difficult to assess the excess of the level of smells, gases, because a person who has been in such a room for some time has a dull sense of smell, which will make the assessment subjective.

To get rid of odors and improve air, local hoods are installed in the kitchen. They will “intercept” aromas above the stove and put them into the ventilation system. Hoods must be high-quality and powerful, then this will help to cope with the problem of air purification in the kitchen.

High-quality equipment is the key to the reputation of the institution

The organization of the cook’s workplace implies the presence of the necessary attributes - tools. They are needed in order to quickly and efficiently cook food. Therefore, the tool should be of high quality, as well as convenient to use and, ideally, perform several functions, that is, be multifunctional.

Food establishments should have professional equipment so that the chef’s cooking process takes place without delay in time. Such equipment will pay off by serving for many years without breaking or requiring repair.

The presence of multifunctional technology will reduce the production phase to a minimum. However, the equipment present must be placed organically and not interfere with the cook's performance of his duties.

In the photo below, the workplace is presented in this form.

Necessary working area

The cook's optimally equipped workplace encloses a triangle, that is, three key positions: stove, sink and refrigerator. At the same time, everything should be placed conveniently and not too far from each other so that the cook does not go long distances when cooking. However, putting too close is not recommended, as the movements should not be constrained.

Cook work clothes

While at his workplace, the cook should be dressed in special replaceable clothing that is worn directly at the factory. This is done so that street dust, which is present on ordinary everyday clothes, does not get on food.

A set of sanitary clothing consists of the following items:

• The tunic.
• Cap.
• Apron.
• Our scarf.
• Towel.
• Pants or skirt.
• Replaceable special shoes.

The organization of the cook’s workplace includes the provision of quality work clothes. Cook overalls follow current trends. If before a bathrobe was a necessary attribute of a form, now pants (or a skirt) and a tunic are used. Such a more “military” name characterizes the features of the shirt: stand-up collar, double-breasted fastener, reliefs with piping. On the tunic there can be various buttons that add style, they can also be the logo of the institution. The previously required neckerchief, designed to wipe sweat, is now more likely to be a complementary element in clothing design.

Since steam and warmth are constantly acting on the cook, shoes made of genuine leather with an orthopedic insole are considered the best option for shoes. The use of such insoles will allow you to correctly distribute the load on the legs - they will be less tired.

Clothing should provide the necessary freedom of movement, while always being clean and ironed.

Rules for using work clothes

Storage and wearing replaceable clothing complies with the following rules:

• Clothing should always be clean.
• Do not use pins.
• Store replaceable clothing separately from the permanent one.
• Do not go out in sanitary clothing.
• Change as it gets dirty.

At his workplace, the cook always looks neat, which only adds positive reviews to the reputation of the institution.

Conclusion

Proper organization of the cook’s workplace is the key to the success of the establishment. Since, being in comfortable conditions, the cook will be able to fulfill his duties efficiently and with pleasure. At the same time, its appearance must comply with the sanitary and hygienic standards of work in production.

Stylish design, high-quality tools, equipment and their organic location in the working area will make the cook's work comfortable and productive.