Job description of a bartender-cashier - option from practice No. 1

Responsibilities

A barista's responsibilities include more than just preparing drinks such as coffee and its derivatives. He must constantly communicate with people. Sometimes he deals with customers' payments.

A real barista is a person who has mastered the intricacies of preparing at least forty types of coffee drinks.

A coffee specialist is familiar with the characteristics of different varieties. He knows the regions where they are grown, their taste and aroma. The barista's responsibilities also include:

• grinding grains and selecting the desired degree of grinding;
• setting up a coffee machine;
• selection of suppliers;
• water temperature control;
• tamping coffee powder;
• determining the proportions of water and crushed grains for each serving;
• whipping milk foam and creating designs on it;
• serving drinks.

Job description of a barista (coffee preparation specialist)

Limited Liability Company "Beta" LLC "Beta"

APPROVED General Director of Beta LLC ___________________ A.I. Petrov

20.07.2012

Barista job description

07/20/2012 No. 232-DI

Moscow

1. GENERAL PROVISIONS

1.1. This Job Description defines the job duties, rights and responsibilities of the Beta LLC Barista.

1.2. The barista is appointed and dismissed by order of the General Director of Beta LLC upon the recommendation of the Hall Administrator.

1.3. The barista reports directly to the Hall Administrator.

1.4. A person who has secondary vocational education without requirements for work experience or primary vocational education and work experience in the specialty of at least one year is appointed to the position of Barista.

1.5. The barista must know: – types of coffee and coffee mixtures, degree of roasting of beans, places where different types of coffee grow, features of aroma and taste characteristic of a certain degree of roasting of beans; – assortment, recipes, technology for preparing coffee and coffee-based drinks; – rules for serving and drinking different types of coffee; – design, operating rules, maintenance features of coffee machines of various modifications; – the ratio of grinding, water temperature, amount of coffee and pressure in the coffee machine for preparing different types of coffee, amount of coffee per cup, tamping force and water passage time; – the art of latte art (the ability to draw on coffee foam); – requirements for equipment, cutlery, cutlery and equipment used in coffee shops and bars; – rules of etiquette and customer service in coffee shops and bars.

1.6. In his activities, the Barista is guided by: – regulations and methodological materials on the work of public catering organizations; – local regulations of Beta LLC, including the Internal Labor Regulations; – orders (instructions) of the general director of Beta LLC and the immediate supervisor; – this Job Description.

1.7. During the period of temporary absence of the Barista, his duties are assigned to an official appointed by order of the General Director of Beta LLC.

2. JOB RESPONSIBILITIES

The barista performs the following job responsibilities: 2.1. Takes orders from visitors for coffee, serves visitors at the bar counter. 2.2. Prepares various types of coffee (espresso, cappuccino, latte, ristretto, glasse, Americano and others) and coffee-based drinks, including those with the addition of alcohol, spices, herbs, and other ingredients according to the menu. Serves the coffee machine. 2.3. Introduces visitors to the range of coffee drinks sold, advises them on the characteristics of different varieties of coffee, the degree of roasting of the beans, the rules for serving and drinking coffee. 2.4. Arranges and serves coffee and coffee drinks in accordance with established traditions of serving and drinking them, using special utensils, decorative elements, etc. 2.5. It follows global trends in the market for services for preparing and serving coffee, and introduces modern technologies into its activities aimed at improving the work process.

3. RIGHTS

The barista has the right: 3.1. Demand from your immediate supervisor and general director of Beta LLC assistance in the performance of official duties and the exercise of rights. 3.2. Improve your skills. 3.3. Request personally or on behalf of the immediate supervisor from employees reports and documents necessary to perform job duties. 3.4. Get acquainted with the draft decisions of the General Director of Beta LLC regarding the activities of the Barista. 3.5. Submit proposals on issues of your activities for consideration by your immediate supervisor, including raising questions about improving your work, improving organizational and technical working conditions, increasing wages, paying overtime in accordance with the legislation and regulations governing the wage system for employees of LLC " Beta". 3.6. Receive from employees of Beta LLC the information necessary to conduct its activities.

4. RESPONSIBILITY

The barista is responsible: 4.1. For failure to perform or improper performance of their duties provided for in this Job Description - in accordance with current labor legislation. 4.2. For other offenses committed during the period of its activities (including those related to causing material damage and damage to the business reputation of Beta LLC) - in accordance with current labor, civil, administrative and criminal legislation.

5. WORKING CONDITIONS

5.1. The Barista's working hours are determined in accordance with the Internal Labor Regulations established by Beta LLC. 5.2. The employer evaluates the performance of the Barista in accordance with the Set of Measures for Performance Assessment, approved by order of the General Director of Beta LLC.

The job description was developed in accordance with the Order of the General Director of Beta LLC No. 1-Pr dated 06/01/2012.

The job description was compiled by:

Head of HR Department _________________________ E.V. Vasilyeva

I have read the instructions:

07/20/2012 ________________ P.D. Pavlov

Agreed:

Lawyer _________________________ N.A. Pavlov

20.07.2012

How to become a barista

A person who cannot imagine life without coffee can easily become a master at preparing it. The main thing is to master certain skills and arm yourself with knowledge. After this, you can safely go looking for work.

Qualities, knowledge and skills

A barista is not just a person who brews espresso and prepares other drinks based on it. He must know many special terms. For example, what is a grinder and a tempera. In addition, you need to understand the varieties of coffee beans and easily distinguish them.

The technician must be able to work with specialized equipment, know all its functions, and troubleshoot minor problems. A specialist needs to constantly improve his knowledge and learn new recipes. He should master the latte art technique, which involves applying drawings and inscriptions to milk foam.

Where do they teach this profession?

The barista qualification can be obtained in several ways:

• On-the-job training. Initially, you will have to take the position of a junior specialist and receive all the necessary knowledge from a more experienced master. He will conduct master classes and give several lessons.
• Study of specialized publications. The manuals contain a lot of recommendations for preparing various drinks.
• Training courses. The duration of study varies from 2–5 days to a month. In the future, you will need to improve your skills through training. As a rule, they are carried out by large companies.
• Completion of training in higher educational institutions. Universities that train professionals in the field of tourism, hotel and restaurant business have academic programs in the specialty “Barista”. The study lasts 2–6 months.

Place of work

Baristas work in cafes, restaurants, and coffee shops. Having experience in this field, there will be no problems with employment. There are few talented craftsmen, and they are in demand. Baristas with extensive experience even become members of the coffee association and serve on the jury at championships.

How much does a barista earn?

The salary depends on the region. As a rule, the salary is the same as that of a bartender and ranges from 15–35 thousand rubles. Additionally, baristas can receive tips. The better the master performs his work, the greater the reward. International-class specialists receive up to 100 thousand rubles.

Rights

The barist has the right:

3.1. For all social guarantees provided for by law.

3.2. To receive special work clothes.

3.3. Get acquainted with the draft decisions of the enterprise management concerning its activities.

3.4. Submit proposals for improvement of work related to the responsibilities provided for in these instructions for consideration by management.

3.5. Within your competence, inform your immediate supervisor about all shortcomings identified in the process of activity and make proposals for their elimination.

3.6. Require the creation of conditions for the performance of professional duties, including the provision of the necessary equipment, inventory, a workplace that complies with sanitary and hygienic rules and regulations, etc.

3.7. Improve your professional qualifications.

3.8. Other rights provided for by labor legislation.

Pros and cons of the profession

People planning to become a barista should first learn the pros and cons of the job. Among the positive aspects are the following:

• For true coffee lovers, this is a chance to develop in their favorite field.
• Meet new people. Regular customers often become true friends.
• Creative self-realization. The master invents new cocktails, experiments by combining different varieties.
• Flexible schedule. It is possible to combine work and study.
• There is no threat of unemployment. People drink coffee in all corners of the globe, and coffee brewers are always valued.
• Favorite drinks always available.

Among the disadvantages of this specialty are the following aspects:

• Relatively low wages.
• Constant communication with people. Stress and conflicts are possible.
• As a rule, young people are hired. It is extremely rare that employment is considered in the long term.
• During the working day, the craftsmen get very tired. At the same time, they need to be friendly and smiling all the time.
• Possible irregular work schedule.

Who is a barista and why is he confused with a bartender?

So, a barista is a coffee maker, that is, a specialist who knows how to prepare various coffee-based drinks. For some reason, the Russian-language name for this profession did not catch on in everyday life (most likely due to its consonance with a coffee maker).

One way or another, barista comes from the Italian barista - that is, a worker serving visitors at the bar counter. Therefore, the work of a barista is often confused with the duties of a bartender, although the only thing they have in common is that they both prepare drinks. The barista brews exclusively coffee, and the bartender works with alcohol.

The confusion arose largely due to the fact that there was no barista profession in Russia for a long time. If there was such a need, his duties in catering establishments were performed by the barmaid.

The work of a barista initially involved only brewing espresso - in Italy this is still an extremely popular drink. Gradually, with the development of the specialty, the range expanded. By the way, Starbucks founder Howard Schultz contributed a lot to this, who essentially made the work of a barista a separate specialty.

Schultz understood coffee like no one else and understood that mastering all the nuances of preparing this drink was possible only after special training and long practice.

Professional barista assistants

The main assistant of the master is his inventory. In addition to the coffee machine, the following equipment is used:

• holder - a horn into which a filter is inserted and coffee powder is poured;
• tamper - intended for tamping (tempering) ground grains;
• pitcher is a special container in which milk is heated and whipped; it is also used when applying patterns to the foam;
• A grinder is a coffee grinder.

Pitcher

Holder

Grinder

Temper
The barista profession is interesting and educational, especially for true coffee connoisseurs. Anyone can become a coffee master. To do this, you just need to not be afraid of experiments and constantly improve.

OCCUPATIONAL SAFETY REQUIREMENTS BEFORE STARTING WORK

2.1. Wear special clothing, safety footwear and personal protective equipment required by the relevant standards. Overalls must be buttoned up and hair must be tucked under a headdress. 2.2. Check the lighting condition of the workplace. 2.3. Prepare the workplace for safe work and check: - there are no hanging or exposed ends of electrical wiring; — serviceability of the socket, power cable (cord) and other equipment; — reliability of closing of all current-carrying and starting devices of the equipment used; — presence and reliability of grounding connections (no breaks, strength of contact between metal non-current-carrying parts of the equipment and the grounding wire). Do not start work if there is no or unreliable grounding (grounding); — serviceability of equipment for preparing cold and hot drinks and other equipment; — availability and serviceability of fixtures, equipment, integrity of serving utensils. Arrange supplies of drink serving utensils conveniently and safely. Tall dishes are placed further from the edge of the bar counter, low ones - closer; — presence of water in the water supply network, serviceability (pressure gauge needle at zero, glass integrity) and timing of marking of pressure gauges, absence of leaks from the boiler (boiler) of the coffee maker, setting the hydrophore pump switch to a pressure not higher than permissible. Before starting to operate the express coffee maker, open the upper and lower taps at the water meter glass, one of the shower taps to release air and the valve on the water pipe. Check the water level in the hot water boiler using the water gauge glass (it should be approximately 2 cm above the lower mark and not reach the upper mark) and turn on the coffee maker in the electrical network. The readiness of the device for operation is determined by the pressure gauge and the signal lamp (the latter goes out); — serviceability of blocking devices, automation and alarm devices, tightness of the magnetron water cooling system, presence of a casing and other removable parts of the microwave apparatus. 2.4. Clear passages and do not block them. 2.5. Check the availability and serviceability of fire-fighting equipment, personal protective equipment, and electrical equipment. 2.6. Prepare the workplace for safe work: - check the stability of the production table, rack, the strength of fastening of the equipment to the foundations and stands; — securely install (secure) mobile (portable) equipment and inventory on a desktop or stand; — place tools and accessories conveniently and stably; — absence of foreign objects in and around the equipment; — condition of the floors (no potholes, unevenness, slipperiness). 2.7. Check the presence and serviceability of fences in hazardous areas of the equipment, the presence of warning notices and safety signs on the equipment; Check the presence of symbols on the controls. 2.8. If the equipment malfunctions, immediately report it to the person in charge. 2.9. Make sure the ventilation system is working properly. 2.10. Make sure you have a fire extinguisher and first aid kit. 2.11. If any deficiencies or violations are identified, inform your manager and begin work after they have been eliminated.

Job responsibilities of a barista in a coffee shop

The bartender-cashier, according to the job description, monitors the condition of equipment and lighting, both internal and external, in the bar. For violation of duties, the following penalties may be applied to an employee: reprimand, loss of bonus, suspension from work or dismissal.

The process of receiving and fulfilling an order Having seen a person, it is necessary to greet him and clarify whether the client has decided on the choice of drink or dish. If a visitor comes to the establishment for the first time and is new to the menu, it is worth offering him several options for drinks or dishes.

After receiving an order from a client, the bartender begins to fulfill it. The mistake of many workers in this profession is that, having received an order, they immediately begin to carry it out.

It will be much easier and faster to work if he knows what other visitors are ordering and can combine several orders into one.