Technologist job description. Job description of a technologist of a food industry enterprise

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Job description of a catering technologist[name of company]

This job description has been developed and approved in accordance with the provisions and other legal acts governing labor relations.

1. General Provisions

1.1. Catering technologist belongs to the category of specialists and reports directly to [position title of immediate supervisor].

1.2. A person who has [insert required] education and at least [value] years of work experience in the specialty is accepted for the position of catering technologist.

1.3. The catering technologist must know:

Regulatory legal acts in the field of catering services;

Guidelines for the technology of production of public catering products;

Market methods of managing, regularities and features of economic development, conjuncture of the internal and external markets;

Domestic and foreign experience in the provision of catering services;

Pricing and pricing policy;

Technology for the production of products and the provision of public catering services;

Forms of accounting documents and the procedure for their preparation;

Ethics of business communication;

Fundamentals of legislation on labor and labor protection of the Russian Federation;

Internal labor regulations;

Rules and norms of safety measures, industrial sanitation and fire protection;

- [other knowledge].

2. Job responsibilities

Catering technologist:

2.1. Works with standards in the field of catering production.

2.2. Promotes the introduction of progressive technological processes for the production of products and the improvement of the organization of public services.

2.3. Develops and approves new recipes for dishes, confectionery and culinary products with the execution of relevant regulatory documents (TTK, STP, TU).

2.4. Determines the quality of products, calculates their quantity to obtain ready meals.

2.5. Creates a menu.

2.6. Distributes duties between cooks and supervises their work.

2.7. Responsible for the serviceability of equipment and the quality of prepared dishes.

2.8. Promotes the introduction of progressive technological processes for the production of products and the improvement of the organization of public services.

2.9. Develops programs to ensure the improvement of the quality of food services.

2.10. Prepares proposals for expanding the range and introducing new types of raw materials.

2.11. Carries out operational control over the quality and compliance with the technology of cooking.

2.12. Takes part in the training, retraining and advanced training of production personnel, taking into account the requirements of a market economy.

2.13. It explores the factors that are important for the successful implementation of the services provided, demand, the reasons for its increase and decrease, differentiation from the purchasing power of the population.

2.14. Contributes to the balanced development of the public catering service sector, prepares proposals for choosing and changing directions for the development of the assortment, production, economic and entrepreneurial activities.

2.15. Studies the market for similar services and trends in its development.

2.16. Organizes exhibitions, is a consultant on them.

2.17. Responsible for the implementation of production control and its results.

2.18. Prepares required accounting documents.

2.19. [Other Job Responsibilities].

3. Rights

The catering technologist has the right to:

3.1. For all social guarantees provided for by the legislation of the Russian Federation.

3.2. Payment of additional expenses for medical, social and professional rehabilitation in cases of damage to health due to an accident at work and occupational disease.

3.3. Demand the creation of conditions for the performance of professional duties, including the provision of the necessary equipment, inventory, a workplace that meets sanitary and hygienic rules and regulations, etc.

3.4. Independently make decisions within their competence and organize their implementation by subordinate employees.

3.5. Require the management of the organization to assist in the performance of their professional duties and the exercise of rights.

3.6. Receive information and documents necessary for the performance of their duties.

3.7. Get acquainted with the draft decisions of the organization's management regarding its activities.

3.8. Improve your professional qualifications

3.9. [Other rights under labor law Russian Federation].

4. Responsibility

The catering technologist is responsible for:

4.1. For non-fulfillment, improper fulfillment of the duties provided for by this instruction - within the limits determined by the labor legislation of the Russian Federation.

4.2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation.

4.3. For causing material damage to the employer - within the limits determined by the current labor and civil legislation of the Russian Federation.

The job description was developed in accordance with [name, number and date of the document].

Head of Human Resources

[initials, last name]

[signature]

[day month Year]

Agreed:

[initials, last name]

[signature]

[day month Year]

Familiarized with the instructions:

[initials, last name]

[signature]

[day month Year]

Home / Restaurant HR / Job Description for Catering Technologist

JOB DESCRIPTION

TECHNOLOGY

1. GENERAL PROVISIONS

1.1. The technologist of a public catering enterprise belongs to the category of specialists, is hired and dismissed by the director of the enterprise.

1.2. The technologist reports to the deputy director for production and the director.

1.3. The technologist must know and be guided in his activities:

Legislative acts, normative documents and guidelines on the technology of production of public catering products;
Market methods of management, regularities and features of economic development, conjuncture of the internal and external markets;
Experience of domestic and foreign enterprises and firms in the field of catering services;
Ethics of business communication;
Technology of manufactured products and rendered services;
Pricing and pricing policy;
Organization of labor production and management;
Forms of accounting documents and the procedure for compiling documents;
Technological means of collecting and processing information, communication and communication;
Computer technologies;
Civil law, labor and economic legislation;
Rules and norms of labor and environmental protection;
This job description.

1.4. A person who has a higher education in the specialty without presenting requirements for work experience or a specialized secondary education with at least 2 years of work experience in public catering is appointed to the position of a technologist.

2. JOB RESPONSIBILITIES

The catering technologist must:

2.1. Work with standards in the field of catering production.

2.2. To promote the introduction of progressive technological processes for the production of products and the improvement of the organization of public services.

2.3. Know the range of products manufactured by the enterprise.

2.4. To carry out the development and approval of new recipes for dishes, confectionery and culinary products with the execution of relevant regulatory documents (TTK, STP, TU).

2.5. Prepare proposals for expanding the range and introducing new types of raw materials.

2.6. Provide production with technological cards in the required quantity according to the range of products.

2.7. Organize exhibitions, is a consultant on them.

2.8. To carry out operational control over the quality and compliance with the technology of cooking, over production processes.

2.9. Responsible for the implementation of production control and its results.

2.10. Carry out enterprise certification

2.11. Participate in the training, retraining and advanced training of production personnel.

2.12. Investigate the factors that are important for the successful implementation of the services provided, demand, the reasons for its increase and decrease, differentiation from the purchasing power of the population.

2.13. To promote the balanced development of the public catering services sector, prepare proposals for choosing and changing directions for the development of the assortment, production, economic and entrepreneurial activities.

2.14. To study the market of similar services and its development trends.

3. RIGHTS

3. The specialist (technologist) has the right to:

3.1. Require the manager to create normal conditions for the performance of official duties.

3.2. Make decisions within their competence.

3.3. Interact with all services (employees) of the enterprise on the provision of the necessary information on production technology and quality of catering products.

4. RESPONSIBILITY

Catering technologist

The technologist is personally responsible for the quality and compliance of the prepared dishes with the technology.

4.2. Responsible for illegal actions with documents and information about the activities of the enterprise, is obliged to keep the commercial secret of the enterprise.

4.4. Responsible for the results of inspections of supervisory authorities: SES, veterinary supervision, certification bodies, state trade inspection in terms of technology, etc.

4.5. Disciplinary, material and other liability of a public catering technologist is determined in accordance with the current legislation.

Head of Human Resources _______________

Familiarized:

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

[name of company]

This job description has been developed and approved in accordance with the provisions of the Labor Code of the Russian Federation and other legal acts governing labor relations.

1. General Provisions

1.1. Catering technologist belongs to the category of specialists and reports directly to [position title of immediate supervisor].

1.2. A person who has [insert required] education and at least [value] years of work experience in the specialty is accepted for the position of catering technologist.

1.3. The catering technologist must know:

— normative legal acts in the field of catering services;

— guidelines for the technology of production of public catering products;

- market methods of management, patterns and features of economic development, the conjuncture of the domestic and foreign markets;

– domestic and foreign experience in the provision of catering services;

— pricing and pricing policy;

– technology of production and provision of public catering services;

- forms of accounting documents and the procedure for their preparation;

- ethics of business communication;

— bases of the legislation on labor and labor protection of the Russian Federation;

- internal labor regulations;

- rules and regulations of safety, industrial sanitation and fire protection;

- [other knowledge].

2. Job responsibilities

Catering technologist:

2.1. Works with standards in the field of catering production.

2.2. Promotes the introduction of progressive technological processes for the production of products and the improvement of the organization of public services.

2.3. Develops and approves new recipes for dishes, confectionery and culinary products with the execution of relevant regulatory documents (TTK, STP, TU).

2.4. Determines the quality of products, calculates their quantity to obtain ready meals.

2.5. Creates a menu.

2.6. Distributes duties between cooks and supervises their work.

2.7. Responsible for the serviceability of equipment and the quality of prepared dishes.

2.8. Promotes the introduction of progressive technological processes for the production of products and the improvement of the organization of public services.

2.9. Develops programs to ensure the improvement of the quality of food services.

2.10. Prepares proposals for expanding the range and introducing new types of raw materials.

2.11. Carries out operational control over the quality and compliance with the technology of cooking.

2.12. Takes part in the training, retraining and advanced training of production personnel, taking into account the requirements of a market economy.

Job description of a catering technologist

Studies the market for similar services and trends in its development.

2.16. Organizes exhibitions, is a consultant on them.

2.17. Responsible for the implementation of production control and its results.

2.18. Prepares required accounting documents.

2.19. [Other Job Responsibilities].

3. Rights

The catering technologist has the right to:

3.1. For all social guarantees provided for by the legislation of the Russian Federation.

3.2. Payment of additional expenses for medical, social and professional rehabilitation in cases of damage to health due to an accident at work and occupational disease.

3.4. Independently make decisions within their competence and organize their implementation by subordinate employees.

3.5. Require the management of the organization to assist in the performance of their professional duties and the exercise of rights.

3.6. Receive information and documents necessary for the performance of their duties.

3.7. Get acquainted with the draft decisions of the organization's management regarding its activities.

3.8. Improve your professional qualifications

3.9. [Other rights under labor law Russian Federation].

4. Responsibility

The catering technologist is responsible for:

4.1. For non-fulfillment, improper fulfillment of the duties provided for by this instruction - within the limits determined by the labor legislation of the Russian Federation.

4.2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation.

4.3. For causing material damage to the employer - within the limits determined by the current labor and civil legislation of the Russian Federation.

The job description was developed in accordance with [name, number and date of the document].

Head of Human Resources

[initials, last name]

[signature]

[day month Year]

Agreed:

[initials, last name]

[signature]

[day month Year]

Familiarized with the instructions:

[initials, last name]

[signature]

[day month Year]

The work of a confectionery technologist

Job description of a confectionery production technologist

Confectionery production is an industrial production, where a very high level of technology, technology and a powerful energy economy. Confectionery products differ from other products in that they are highly nutritious and easily digestible. Usually they are products that contain a very high sugar content. The assortment of confectionery products is very diverse. Someone should also follow the confectionery production, so you definitely need a confectionery production technologist. The essence of the work of a confectionery production technologist is to control the technological process and control the quality of raw materials and finished products. It turns out that he has full control over the production technology.

a program that is necessary for every enterprise.

In order to perform their work qualitatively, the confectionery production technologist must know the job description.

What a technologist should know and use in his work

The confectionery production technologist must be able to control the technological process in accordance with the established instructions for technological and approved technical and technological maps (TTK). He should also be able to draw up: TTK and technological schemes of production separately for each type of product, the technology for the production of products of the enterprise and the prospects for the technical development of the enterprise.

In addition to this, be able to:

Systems and methods for designing technological processes, as well as production modes;
Principles of operation of the main technological equipment;
Technical characteristics and economic indicators of the best domestic and foreign technologies;
Typical technological processes and production modes;
Technical requirements for raw materials, materials for finished confectionery products;
Standards and specifications;
Standards for the consumption of raw materials and materials;
Types of marriages and ways to eliminate and prevent them;
Fundamentals of computer-aided design systems;
Methods for analyzing the technical level of technology and technology;
Modern means of computer technology, communications and communications;
Basic requirements for the organization of labor in the design of technological processes;
Materials for the development and formulation of technical documentation.

Functional duties, rights and responsibilities

Functional responsibilities of the confectionery production technologist: control of raw materials, control of production technology, quality control of finished products, work with production personnel and the development of new confectionery products.

The technologist has the right: demand from his manager that normal conditions be observed so that he can perform his official duties; make decisions within their responsibilities; work and interact with all departments of the enterprise so that they can provide the necessary information on production technology.

The technologist is responsible for: the quality and conformity of the finished confectionery products, illegal actions with documentation and information about the activities of the enterprise (he must keep the commercial secret of the enterprise), disciplinary and material liability in accordance with applicable law.

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Give examples of incorrect behavior of guests, your recommendations to staff.

1.The guest is dissatisfied with the quality of the dish, loudly expresses his dissatisfaction.

Apologize, replace the dish, whether the guest is right or wrong. If it is not possible to resolve the conflict in the proposed way, call security, check the guest in the administrator's room and offer to leave the establishment.

2.The visitor believes that he was calculated incorrectly, starts to make a fuss.

The general rule for resolving any conflict situation is its localization. You need to invite the guest to move to the administrator's room. If the guest refuses to go, you should explain that you want to remove the cash register data in his presence. It is also worth preventing the escalation of the conflict, i.e. At all costs, try to avoid drawing new members into it.

3.The guest is ill-mannered and not accustomed to stand on ceremony with the attendants.

One of the guests of the cafe speaks with the waitress not just in a raised voice, but even rudely. At the same time, he makes unreasonable remarks and in every possible way provokes a conflict.

The right approach: a smile and a professional response: "Thank you for the order. Very good choice.

Job description of a catering technologist

We will try our best to please you."

4.The visitor shows intrusive attention to the ladies at the next table, a conflict is brewing.

In this situation, the administrator should make a mild remark to the guest that the ladies are not disposed to communicate.

Question 38

Standards of job duties of personnel in public catering.

6.1 The staff of public catering establishments of all organizational and legal forms and forms of ownership must have professional education and / or professional training (retraining), work experience in accordance with their position and / (or) undergo professional training, incl. at work.

6.2 The personnel of the public catering enterprise (except for auxiliary ones) must improve their qualifications at the intervals established by the regulatory legal and regulatory documents in force on the territory of the state that adopted the standard.

The administration of a public catering enterprise should develop a system of measures to improve knowledge, improve skills and professional skills of personnel, taking into account their theoretical training, practical skills and abilities.

6.3 The personnel must know and comply with the requirements of the documents in force in the territory of the state that has adopted the standard:

— regulatory legal acts in the field of labor legislation and administrative offenses;

— regulatory legal documents in the field of catering services;

— regulatory and technical documents relating to his professional activities.

6.4 The personnel must know and comply with job descriptions, internal labor regulations established at the enterprise.

6.5 Job descriptions of personnel are developed for each specific position, based on the requirements of regulatory legal acts, regulatory legal and regulatory documents in force on the territory of the state that adopted the standard, as well as the qualification characteristics of the positions of specialists and other employees, taking into account the specifics of the functioning of a particular public catering enterprise.

Job descriptions should contain functional duties, rights and qualification requirements for personnel.

6.6 Upon admission to work, personnel must undergo mandatory briefing in order to familiarize themselves with the rules for the provision of catering services at a particular catering establishment.

6.7 The staff of a public catering enterprise must ensure the safety of life and health of consumers (guests), as well as the safety of their property during their stay at the enterprise.

6.8 All personnel must regularly receive training in safe working methods, including briefings on labor protection, safety and fire safety in accordance with established requirements, know and follow instructions on actions in emergency situations.

6.9 The staff of a public catering establishment must comply with the regulations in the field of sanitary and epidemiological welfare in force in the territory of the state that has adopted the standard, incl.

rules of personal hygiene and workplace hygiene.

6.10 Personnel engaged in work related to the manufacture, storage, transportation and sale of food raw materials, foodstuffs and public catering products, and serving consumers (guests) must undergo mandatory preliminary upon admission to work and periodic medical examinations (examinations) in accordance with regulatory legal acts and regulatory documents in force on the territory of the state that adopted the standard.

6.11 The service and production personnel of a public catering enterprise must be dressed in appropriate uniform and / or sanitary clothing and footwear of the sample established for this enterprise, which is in good condition, without visible dirt, damage and noticeable signs of repair.

Production personnel are prohibited from appearing in the premises for consumers in sanitary clothing, if this is not related to the performance of their direct duties.

Employees of a public catering enterprise on uniform may wear a service badge (badge) indicating the name / surname and position in the state language and the emblem (trade mark) of the enterprise.

6.12 The professional ethical standards of behavior of the attendants of a public catering enterprise should be: courtesy, tact, goodwill, attentiveness and courtesy in relations with consumers (guests) within the scope of their duties.

6.13 Restaurants should employ production personnel familiar with the specifics of the national (ethnic) cuisine.

The service personnel of restaurants should know the peculiarities of serving consumers (guests) of foreign countries, the rules of international etiquette, speak a foreign language to the extent necessary to communicate with consumers (guests).

6.14 When gaining access to the personal data of consumers (guests), the service personnel must take all measures to exclude the possibility of their disclosure.

6.15 Service personnel must pay special attention and provide the necessary assistance to consumers (guests) with disabilities, including the disabled.

6.16 Administrative staff should be aware of the needs and expectations of consumers (guests) and methods of handling claims and complaints.

defines the basic conditions and rules for the work of this specialist in the organization. You will learn about what provisions a properly prepared job description for him and how it is drawn up from the material below.

What are the responsibilities of a food service technologist?

The profession of a catering technologist is a combination of two specialties: a cook and a process engineer, therefore, the labor functionality of this employee includes the duties of both the first and second specialists. In short, a catering technologist is a worker who develops, manufactures and checks the quality of culinary and confectionery products, professional customer service and the provision of technological services in catering organizations.

Thus, the main responsibilities of this specialist include: the development, manufacture, sale and quality control of culinary products and confectionery. This list is extremely generalized, the full list of job responsibilities of a particular technologist will depend on the practical direction of the organization of public catering and the features of the technologist's work in it.

A document reflecting the entire range of labor functions of an employee in a given position at a particular enterprise is a job description. At the same time, having the freedom of choice in preparing instructions and including the main provisions in it, employers, as a rule, try to use the document form developed by the customs of personnel records management, since it allows you to reflect all the key conditions for a specialist in the company.

The structure of the job description for a catering technologist

The generally accepted structure of the job description for a catering technologist includes the following sections:

General provisions. This is the first section of the document that defines the initial working conditions of a specialist in an enterprise. These conditions include:
- education;
- experience;
- professional skills.
A catering technologist can have both higher and specialized secondary education. Depending on the characteristics of the organization's activities, the area of work that a particular specialist will have to deal with, and other needs, the job description may mention either one of the options, or both. Exactly the same conditions depend on the requirements for the experience of a specialist. At the same time, the job description can either establish the necessary work experience (as a rule, from 1 year to 3-5 years in the specialty), or not present the requirements of such a plan at all.

In addition to the above, this section includes:
- a list of documents with which the employee must be familiarized before starting work;
- the procedure for hiring, dismissal and replacement of an employee;
- place of position in the organizational and staffing of the enterprise;
- the immediate supervisor of the employee.
Job duties and rights of the employee. This is the main part of the document. Labor legislation, leaving the employee the right not to carry out any other instructions of the management, except for the functions established by internal documents, makes it possible for employers to define the latter in as much detail and specifically as possible in the job description. Since the section of the instruction describing the duties and rights of the employee, as a rule, is the most voluminous in the document, we will consider it in more detail a little further.
Employee responsibility. This section is intended to specify the general provisions of the legislation on employee liability. Thus, a catering technologist may be responsible for:
- for low-quality dishes and violation of the technology of their preparation;
- illegal actions with documentation and information of the enterprise;
- violations identified as a result of inspections by regulatory authorities (SES, State Trade Inspectorate, Gosvetnadzor, etc.).

General duties and rights of a catering technologist

As mentioned above, the exact list of job responsibilities of a catering technologist depends on the working conditions of a particular enterprise, but there are among them inherent in most specialists of this kind. So, in many cases, the instructions say that the technologist is obliged:

Comply with food safety regulations.
Plan and organize the work of providing catering services.
Timely plan production activities, develop production programs and tasks.
Identify defective products with subsequent analysis of the causes of their occurrence and development of actions to prevent and eliminate defects.
Develop a scheme for the placement of equipment, technical equipment, organize jobs for subordinate personnel.
Carry out accounting, analytical and evaluation activities of the results of the production and maintenance work of the organization.
To form an assortment line of products, make proposals for expanding the assortment and introducing new positions.
Control the quality of raw materials, production process, finished products and services provided by the catering enterprise.
Develop new types of culinary products and technological processes.

As for the rights of the technologist, their main purpose is to facilitate the performance of official duties by the employee. Thus, the following can be attributed to the official rights of a catering technologist:

the right to working conditions that meet the requirements of legislation and safety regulations and contribute to the performance of job duties;
the right to independent decision-making within the framework of their labor competence;
the right to be informed about management decisions regarding their work activities.

Basic rules for writing a job description

A well-prepared job description for a catering technologist requires not only the inclusion of all the necessary sections and provisions in it, but also proper external design. The latter suggests that it should contain information about the approval of the document, which is placed at the beginning of the document and includes:

date of approval;
data of the manager who approved the document;
leader's signature.

In addition, at the beginning or at the end of the instruction, there may be marks on the coordination of the document in the development process with various departments of the organization. These marks must also contain the dates of approval and signatures of responsible specialists.

The fact that the employee is familiar with the provisions of the job description is confirmed by the signature of the employee, which can be placed both on a general or individual copy of the document, and in a special journal.

In the technical field, there are many professions covering a wide variety of areas of activity. One of these specializations is an engineer-technologist. This is an indispensable employee for production, performing a number of functions such as product quality control, plan development, and much more. A complete list of responsibilities of a technologist in industry, as a rule, includes a large number of responsibilities.

Who is a technologist

A technologist is a production specialist who primarily performs the function of control over all activities of the enterprise. The range of his duties is usually very wide. At the same time, the larger the enterprise where the technologist works, the more functions he has.

If we are talking about a company that produces flour and confectionery products, then the duties of such an employee also include the development of new methods for manufacturing products, quality control and increasing sales. In agriculture, the technologist monitors the rational use of resources, the correct use of equipment and technologies, and also checks the storage of products.

Job Descriptions

A person with a specialized higher or secondary specialized education is appointed to the position of a process engineer. As a rule, experience in the same or similar field of activity is also required. In addition, the employee is awarded a certain category depending on the education received and the work experience.

In production, the duties of a technologist of the first category include a greater number of responsible tasks. So, people with higher technical education are appointed to this position, as well as those who have three years of work experience in positions of lower qualification (technologist of the second category). For employees of the second category, the requirements are similar. The third category is awarded to persons with education, but no experience in this field.

Regardless of the category awarded, a production technologist must know the following documents and standards:

standards and methods of technological preparation of the enterprise;
manufacturing technology of manufactured products;
plan for technical progress and development of production, as well as its prospects;
safety precautions, as well as rules for working with equipment and instruments available at the enterprise;
documents on metrology, standardization and certification;
standards for manufactured products and raw materials, types of marriage and the possibility of its correction;
organization of patenting;
fundamentals of law, labor and enterprise economics;
safety precautions, basic standards for labor protection and ecology.

Responsibilities of the technologist

The work that is included in the duties of a production technologist is clearly regulated in the contract. It also sets out the basic rights and responsibilities. The employee signs this document when he first gets a job. In the future, he must strictly adhere to the set standards. Otherwise, the head of the enterprise has every right to dismiss the employee for non-compliance with the Labor Code of the Russian Federation.

The duties of a production technologist include many different tasks. As a rule, its work depends on the field of activity of the company, but there are general functions for any type of enterprise.

Process Engineer:

organizes the release of products that can compete with other types of products in the economic market;
introduces modern methods and technologies in the production of manufactured products with a vision of further prospects and an increase in output;
sets deadlines for the delivery of products;
develops new regulatory and methodological documentation in accordance with the activities of the enterprise;
draws up experimental programs for the possible improvement of the production process, as well as direct participation in their implementation, making decisions on the need to introduce new technologies into production;
monitors the correct interpretation, as well as the observance of safety regulations by other employees in the workplace;
conducts research and study of world experience in the field of the company's activities and develops a plan to increase and improve production;
analyzes the causes of possible product defects, and develops a program to minimize them;
takes part in patenting.

In addition, the technologist must fulfill the instructions of his immediate supervisor, which are not regulated by job descriptions.

Rights and obligations

The job description of a production technologist includes not only duties, but also rights and responsibilities. In production, a process engineer has the right to:

familiarity with the organization of activities related to his field of work;
consideration by management of all reports of identified violations and non-compliances;
familiarization with the documents regulating the production process, as well as labor protection and the activities of employees;
compliance with the rights and responsibilities prescribed in the contract.

The process engineer is responsible for:

for failure to fulfill the obligations prescribed in the document regulating the activities of the employee;
for violations of the rights of other people arising from illegal actions in the course of work;
for causing material damage to the company or its employees.

The instructions for labor protection of the production technologist also have a section that regulates the work of an employee. It indicates the maximum duration of the working day, the duration of the working week, the number of days off and vacation days. In addition, there is information on the remuneration of the employee, the rules for calculating bonuses, incentives, vacation and recreation.

Areas of activity

A process engineer is available in any company where some kind of production has been established. So, there are technologists in the field of agriculture, in the food industry, in mining, in the textile industry, biochemical technologists and many others.

In all industries, the technologist performs similar functions, exercising control over the output and checking its quality. The most common are engineers-specialists in the fields of light industry and agriculture. These are areas of production that have always been very widespread and are becoming even more relevant as the population growth on the planet increases.

Food production

The duties of a food production technologist include the general functions of workers in this field of activity, taking into account the special specifics of production.

A process engineer in the production of flour and confectionery products analyzes the quality of the products obtained, identifying and preventing possible defects and defects. An important stage in the work of the technologist is also the verification of compliance with sanitary standards.

Food production is more hygienic than any other industry. Therefore, the duties of a process engineer in production are also supplemented by checking employees and products for sanitary deviations.

Product processing technology

Recently, the work of a technologist in agriculture continues to be in high demand. In the process of processing raw materials of agricultural products, a person is needed who knows exactly the equipment of agriculture, who has knowledge in the procurement of raw materials and the rational use of resources.

The duties of a technologist in the production of resource processing include, in addition to the general list, the need to maintain a balance in the production process. This is a very important point for maintaining a favorable environmental situation in the modern world.

Major at the university

Today, many technical schools and universities train graduates in the specialty "Production Technology".

Secondary special education involves four years of study at a technical school or college, during which the student studies general education disciplines and specialized subjects.

Higher education lasts five years, after which the graduate is awarded a bachelor's degree in the specialty "Production Technology". Education at the university involves a more extensive acquaintance with the nuances of the profession.

prospects

Today, the profession of a production technologist is relevant, but not too in demand. This situation has arisen due to the fact that hundreds of specialists in this field are graduating annually from Russian universities and technical schools, and the number of vacancies is always limited. In addition, companies usually do not require a large staff of technologists in production. Medium and small companies have one or two technologists.

Nevertheless, the profession of a technologist can be called useful for society. It is this specialist who conducts the final quality check of products, identifying defects and violations, and also improves the production and production processes.

Food industry technologist

───────────────────────────────────── (name of organization) I APPROVE JOB DESCRIPTION───────────────────────────────── (position title) 00.00.0000 N 000 Enterprise technologist 00.00.0000 Food Industry

1. General Provisions

1.1. The technologist of the enterprise of the food industry belongs to the category of specialists.

1.2. For the position:

A technologist of a food industry enterprise is accepted by a person who has a higher professional (technical) education, without presenting requirements for work experience or secondary vocational education and at least 3 years of experience as a technician-technologist of category I or other positions filled by specialists with secondary vocational education, at least 5 years;

A technologist of a food industry enterprise of category III is accepted (transferred) by a person who has a higher professional (technical) education and work experience in the specialty acquired during the training period, or work experience in engineering and technical positions without a qualification category;

A technologist of a food industry enterprise of the II category is accepted (transferred) by a person who has a higher professional (technical) education and work experience in the position of a technologist of the III category or other engineering and technical positions occupied by specialists with higher professional education for at least 3 years;

A technologist of a food industry enterprise of the 1st category is accepted (transferred) by a person who has a higher professional (technical) education and work experience as a technologist of the 2nd category for at least 3 years.

1.3. A food technologist must know:

Decrees, orders, orders, methodological and regulatory materials on the technological preparation of production;

The composition of the products for which the technological process is designed;

Technology of production of the company's products;

Prospects for the technical development of the enterprise;

Systems and methods for designing technological processes and production modes;

Basic technological equipment and principles of its operation;

Technical characteristics and economic indicators of domestic and foreign technologies similar to those being designed;

Typical technological processes and production modes;

Technical requirements for raw materials and finished products;

Standards and specifications for products;

Standards for the consumption of raw materials, materials, fuel, energy;

Types of marriage and ways to prevent it;

Fundamentals of computer-aided design systems;

Procedure and methods for conducting patent research;

Means of computer technology, communications and communications;

Basic requirements for the organization of labor in the design of technological processes;

Guidelines for the development and execution of technical documentation;

Fundamentals of Economics;

Organization of production;

Basics of labor legislation;

Internal labor regulations;

Rules and norms of safety, fire protection, industrial sanitation and hygiene;

- ______________________________________________________________________.

1.4. The technologist of the food industry enterprise in his activities is guided by: - Charter (Regulations) _______________________________________________; (name of organization) - this job description; - ________________________________________________________________________. (other acts and documents directly related to the labor function of a technologist at a food industry enterprise) 1.5. The technologist of the food industry enterprise reports directly to __________________________________________________________. (name of the position of the head)

1.6. During the absence of a technologist of a food industry enterprise (vacation, illness, etc.), his duties are performed by an employee appointed in the prescribed manner, who acquires the relevant rights and is responsible for failure to perform or improper performance of the duties assigned to him in connection with the substitution.

1.7. ___________________________________________________________________.

2. Functions

2.1. Technological preparation of production.

2.2. Ensuring compliance with technological discipline and proper operation of technological equipment.

3. Job responsibilities

The Technologist of the food industry enterprise performs the following duties:

3.1. Develops, using design automation tools, and introduces progressive technological processes, types of equipment and technological equipment, automation and mechanization tools, optimal production modes for products manufactured by the enterprise and all types of work of various complexity, ensuring the production of competitive products and reducing material and labor costs for its manufacture.

3.2. Establishes the procedure for performing work and the operational route for processing products.

3.3. Makes plans for the placement of equipment, technical equipment and organization of jobs, calculates production capacity and equipment loading.

3.4. Participates in the development of technically justified norms of time (production), linear and network schedules, in testing product designs for manufacturability, calculates material cost standards (rates of consumption of raw materials, semi-finished products, materials, tools, process fuel, energy), economic efficiency of designed technological processes.

3.5. Develops technological standards, instructions, assembly schemes, route maps, maps of the technical level and product quality and other technological documentation, makes changes to technical documentation in connection with the adjustment of technological processes and production modes.

3.6. Coordinates the developed documentation with the structural divisions of the enterprise.

3.7. Develops technical specifications for the design of special equipment, tools and devices provided by the technology, technical specifications for the production of non-standard equipment, automation and mechanization.

3.8. He takes part in the development of control programs (for CNC equipment), in debugging the developed programs, correcting them in the process of finalization, compiling instructions for working with programs.

3.9. Participates in the implementation of experimental work on the development of new technological processes and their introduction into production, in the preparation of applications for inventions and industrial designs, as well as in the development of programs to improve the organization of labor, the introduction of new technology, organizational and technical measures for the timely development of production capacities, the improvement of technology and monitors their implementation.

3.10. Carries out control over the observance of technological discipline and proper operation of technological equipment.

3.11. He studies advanced domestic and foreign experience in the field of production technology, develops and takes part in the implementation of measures to improve production efficiency, aimed at reducing material consumption, reducing labor intensity, and increasing labor productivity.

3.13. Develops methods of technical control and product testing.

3.14. Considers rationalization proposals for improving production technology and gives conclusions on the appropriateness of their use.

3.15. ________________________________________________________________. (other duties)

4. Rights

The technologist of a food industry enterprise has the right to:

4.1. Participate in the discussion of draft decisions of the enterprise management.

4.2. In coordination with the immediate supervisor, involve other employees in solving the tasks assigned to him.

4.3. Request and receive from employees of other structural units the necessary information and documents.

4.4. Participate in the discussion of issues related to the duties performed.

4.5. Require the management of the enterprise to assist in the performance of official duties.

4.6. _______________________________________________________________. (other rights)

5. Responsibility

5.1. The technologist of the food industry enterprise is held liable:

For improper performance or non-performance of their official duties provided for by this job description - in the manner established by the current labor legislation of the Russian Federation;

For offenses and crimes committed in the course of their activities - in the manner prescribed by the current administrative, criminal and civil legislation of the Russian Federation;

For causing material damage - in the manner prescribed by the current labor legislation of the Russian Federation.

5.2. ___________________________________________________________________.

6. Final provisions

6.1. This job description was developed on the basis of the Qualification characteristics of the position "Engineer-technologist (technologist)" (Unified qualification directory of positions of managers, specialists and employees. Section "General industry qualification characteristics of positions of employees employed at enterprises, institutions and organizations", approved by the Decree of the Ministry of Labor of Russia dated August 21, 1998 N 37), ______________________________________________________________________. (details of other acts and documents) 6.2. Familiarization of the employee with this job description is carried out upon employment (before signing the employment contract). The fact that the employee is familiarized with this job description is confirmed by ____________________________________________________________ (by signature in the familiarization sheet, which is an integral _________________________________________________________________________________ part of this instruction (in the journal of familiarization with job descriptions _________________________________________________________________________________); in a copy of the job description stored by ________________________________________________________________________________. with the employer; in another way)

6.3. ___________________________________________________________________.