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.
Necessary
- - paper;
- - a pen;
- - seal.
Instructions
Step 1
Prepare an A4 sheet of paper or company letterhead for compiling your document.
Step 2
Please note that the standard description from the place of work of the cook usually contains the following basic data of the employee: - title of the document; - personal data of the cook, such as full name, date of birth and education information; - information about the work activity of the cook; - information about which company or for whom this feature is intended.
Step 3
In the information about the work activity of the cook, indicate the name of the organization in which the employee works (worked).
Step 4
Do not forget to mention the title of his position (cook, chef, chef assistant).
Step 5
Indicate how long the employee has been with your establishment.
Step 6
Describe the employee's career and professional achievements and successes. Do not forget that the chef must know the technology for preparing various culinary products, the requirements for the quality of dishes and products, the terms and conditions of their storage. He should also be familiar with the purpose of various products (meat, poultry, seafood, etc.), with the rules for the operation of technological equipment and with their arrangement.
Step 7
Write if the employee has participated in any refresher courses or trainings. Indicate which ones.
Step 8
Give an objective assessment of the personal and business qualities, performance and professional competence of the chef.
Step 9
Make sure that the document is signed by the director of the company, his deputy and the director of personnel.
Step 10
Certify all signatures with the seal of the organization.
