The Barista's Bible or the PROFESSIONAL'S Rules

Barista Responsibilities

General provisions A barista is assigned to the position by order of the General Director.
In his professional activities, he is controlled and accountable to the coffee shop manager and the General Director.2. Info

Job responsibilitiesThe barista is obliged to: • comply with sanitary requirements and standards; have a medical book of the established form. • come to work and finish the working day in accordance with the schedule approved by the manager of the coffee shop. The start of working time is counted from the moment you leave the work desk.

Absenteeism to work without warning the manager entails a fine: 5 minutes - minus 1 hour of work. • warn the manager about the delay an hour before the start of work, in this case one hour is given, without taking into account working time, to solve problems without penalties. After an hour, the rule “5 minutes - minus 1 hour” comes into force.

It's great if the person holding this position has freestyle skills. This skill will increase its popularity among visitors, and a large number of people will visit the bar for the sake of the bottle show.

If the bartender is well versed in wines, then he has a great opportunity to get promoted and take the position of sommelier in restaurants. If an employee has a desire to become a director, or perhaps open his own business, then he needs to obtain a higher education in the hotel and restaurant business.

Now bartenders specializing in coffee have become popular. They are also called "baristas". These employees know all the secrets of preparing this drink, methods of storing and serving it.

They make excellent espresso, but they can surprise any client by preparing an alcoholic drink based on coffee. FUNCTIONAL RESPONSIBILITIES Serving visitors at the bar counter with ready-to-drink coffee, alcoholic beverages (wines, cognacs, liqueurs), confectionery and other products with the preparation of a wide range of coffee, alcoholic and low-alcohol drinks: strong, dessert, sparkling, with fruit, egg, layered cocktails , cups, punches, grogs, mulled wines, dazes and other drinks. Mixing the components of drinks in shakers, cups, whipping them using tools and mechanisms.

Making different types of coffee. Preparation of a variety of cold and hot snacks: mushrooms, sandwiches, canapés, sausage slices, sausages, ham in dough, stuffed eggs, fruit and berry salads, salted almonds, cream, olives, cookies with cheese and other snacks. Meeting visitors, introducing them to the range and recipes of the drinks sold.

3. This document also specifies the work schedule, salary conditions and much more. Based on this document, we can say that the bartender’s job responsibilities are as follows:

• take orders and provide consultations on drinks;
• serve visitors without leaving the bar, treating them to drinks, as well as ready-to-eat dishes;
• prepare alcoholic and non-alcoholic drinks;
• make calculations;
• keep the bar counter and display case with drinks clean and tidy;
• monitor the quality of musical equipment.

You can work as a bartender in various establishments, which include service bars, regular cafes, grill bars, clubs, and restaurants.

The responsibilities of a bartender in a cafe and a waiter-bartender do not differ much in their functional intensity. These two specialties require almost identical working conditions.

Responsibilities of barista cashier

Be attentive and polite, follow the internal rules.

2.3. Provide qualified advice to visitors in choosing drinks and cocktails

2.4. Correctly make payments to visitors.

2.5. Know the procedure for drawing up requests for the required quantity and range of drinks, snacks and other goods, keeping records.

2.6. Receive goods and products from warehouse or production in a timely manner.

2.7. Know the varieties and types of domestic and imported goods, as well as their brief merchandising characteristics.

2.8.Know the recipes and etiquette for preparing cocktails and drinks, rules

serving foreign visitors at the bar.

2.9. According to production needs and the guest’s desire, serve him directly at the table in the bar hall.

2.10. Know the procedure for compiling and promptly submit to the accounting department according to

in the established form, commodity reports on the movement and balance of goods.

2.11. Check the presence of labeling on wine and vodka products received from the warehouse.

2.12. Be dressed in uniform.

2.13. Ensure proper sanitary condition of the bar's sales area,

utility room, trade and technological equipment and inventory.

2.14. Accept from the customer and place orders for a banquet in the absence of the Administrator.

2.15. Decorate the window display and bar counter

2.16. Control the shelf life and sale of products

2.17.

Job description of a barista (specialist responsible for preparing coffee and alcoholic drinks)

Job Description for Barista Cashier

The bartender selects the musical accompaniment of the establishment and listens to the wishes of the clients.

Job description This document is drawn up in the human resources department or by the immediate supervisor of the company.

It specifies what skills the employee must have, the range of his job responsibilities, rights and responsibilities for violations.

General provisions This section is an introduction indicating the general requirements for the position and principles of labor organization:

1. The bartender belongs to the category of specialists. This means that the applicant must have professional knowledge and skills, but he does not have subordinates.
2. Procedure of appointment and subordination.

Bartender Responsibilities

The main job responsibilities of a bartender are:

• customer service;
• preparation of drinks;
• creating a friendly, hospitable atmosphere;
• compliance with establishment standards.

Some establishments may provide other bartender functions, including maintaining order in the hall or accepting goods in the warehouse.

Typically, bartender requirements include:

• experience;
• communication skills.

Depending on the institution, other skills and knowledge may be required:

• knowledge of a foreign language (at least the basics);
• good knowledge of the nearest attractions of the city;
• knowledge of wines;
• artistic abilities.

How to become a bartender

To become a bartender in a simple establishment, you need to have a desire.

The rest, as a rule, will be taught to you on the job.

If we consider the work of a bartender from a career point of view, then it is worth graduating from college or technical school with a specialty. It is also advisable to be interested in the “drinking culture” of different countries of the world and a little in the restaurant business (especially the customer service side).

Bartender salary

A bartender's salary ranges between 20 and 45 thousand rubles per month.

Rights

The senior bartender has the right:

make proposals to management on issues of organization and working conditions;

use information materials and regulatory documents necessary to perform their official duties;

undergo certification in the prescribed manner with the right to receive the appropriate qualification category;

improve your skills.

The senior bartender enjoys all labor rights in accordance with the Labor Code of the Russian Federation.

4. Responsibility

The senior bartender is responsible for:

1. carrying out the official duties assigned to him;

2. organization of its work, timely and qualified execution of orders, instructions and instructions from management, regulations on its activities;

Restaurant bartender job description

compliance with internal regulations, fire safety and safety regulations;

4. maintaining documentation required by job responsibilities;

5.

The responsibilities of a barista are determined by the very name of the profession - “coffee master.” This means that this person knows how to brew coffee, which can be prepared in different ways.

But if only everything were so simple - make yourself a coffee and enjoy your work, receiving a decent salary and rave reviews from visitors. In reality, what a barista needs to know and what his job responsibilities include is much more than just making coffee.

What are the responsibilities of a barista?

It is difficult to list all the responsibilities of a barista, the person behind the bar. The main responsibility where professionalism begins is having a thorough knowledge of coffee blends.

Compliance with the rules of protocol and etiquette. Serving guests with alcoholic and other drinks (compliance with the rules for serving and temperature conditions of alcoholic beverages, beer, mineral and fruit waters, soft drinks and juices). Supply of tobacco products. Preparation and serving of mixed drinks. Calculation and farewell to the bar visitor.

Maintaining a positive image of the bar.

Control of bar cleaning.

Maintaining records and reporting (preparation of primary documentation; calculation of the required quantity of ordered products; acceptance and accounting of products; accumulation and delivery of funds; timely preparation and submission of reports on the work of the bar; ensuring the reliability of accounting and reporting).

3.

Check with clients or the waiters serving them about the form of payment (credit card, cash, discount card).

3.20. Receive money from waiters, cash them.

3.21. Conduct the selection and recording of regular visitors to the bar.

3.22.

Register table reservations and inform the waiters about it.

3.23. Be cheerful and energetic throughout the working day, attracting clients with your cheerfulness and good mood. Always remember that the client is always right, and the bartender is the face of the establishment.

Ensure high-quality work with the hall during the working day

3.24. Select musical materials and change the musical accompaniment appropriate to the atmosphere of the bar (time of day, specifics of visitors, famous events, holidays, etc.)

3.25. Fill out the information board as previous information ages and new information is received.

3.26. Maintain lighting and TV operation.

3.27. In the evening, ensure that outdoor lighting is turned on in a timely manner.

Improve your professional level

3.28. Know the composition of all cocktails on the menu and the order in which they are prepared.

3.29. Know the deadlines for drinking beer, and immediately inform management about the end of the deadline.

3.30. Constantly work to improve the quality of service. Strive for consistency in the actions of all bar workers.

3.31.

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.

Working with grinding

1. Grinding is usually the hardest part for a new barista and requires the most dedication.
2. The grind should be changed when the espresso extraction time does not meet the standard, that is, less than 20 seconds or more than 30, and therefore the taste does not meet the standard:

IF THE ESPRESSO EXTRACTION TIME IS LESS THAN 20 SECONDS, THE COFFEE WILL HAVE MORE ACIDITY.

IF THE ESPRESSO EXTRACTION TIME IS MORE THAN 30 SECONDS, THE COFFEE WILL BE MORE BITTER.

THE BARISTA'S JOB IS TO ACHIEVE BALANCE IN THE CUP AND ALSO REVEAL THE FLAVORS OF A PARTICULAR MIXTURE, AND TO DO THIS, HE WORKS WITH THE GRIND.

THEREFORE, IF THE EXTRACTION TIME IS LESS THAN 20 SECONDS, THE GRINDING NEEDS TO BE REDUCED (FINE), IF THE EXTRACTION TIME IS MORE THAN 30 SECONDS, THE GRINDING SHOULD BE INCREASED (GROSSO).

1. Before deciding that it is necessary to change the grind, you should make sure that the “tablet” (used coffee) is of the correct density (like plasticine when pressed, it should not fall apart after being knocked out of the holder, there are no air chambers).
2. As you adjust the grind, it is important to monitor the quality of the extraction. Extraction is the time during which the coffee components (flavor, aroma, acids, sugars, etc.) “come out” from the compressed coffee into the cup. Extraction ends when the compressed coffee runs out of these components, as indicated by a change in color and texture.
3. Also, do not forget that the volume of the drink must be at least 30 ml.
4. The decisive criterion for assessing whether the grind is satisfactory is the taste of the espresso (see Coffee Standards).

Barista Responsibilities

So, a barista is a specialist in brewing coffee, so his main responsibility is to prepare drinks based on it. And now we are talking not only about espresso, but also dozens of other types of coffee, brewed in various ways. At the same time, an experienced barista often comes up with his own original recipes.

One way or another, the responsibilities of a barista in the workplace include:

1. fulfilling customer orders;
2. consultations on selection, communication with visitors;
3. counting and depositing revenue at the cash register after the shift;
4. keeping records of products and consumables;
5. drawing up requests for the purchase of products;
6. selection of coffee type for brewing.

In a word, in practice, the barista works both as a cashier and as a supply specialist. The work is not easy, it requires decent knowledge and skills, as well as efficiency.

The hardest job for a barista begins with the influx of customers. As a rule, this is the morning rush hour and lunch time. The employee needs to manage everything: making coffee, taking orders, and counting out change. The worst option is when he works alone, without a partner.

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.

What a barista should be able to do

Any profession (especially in the service sector) requires a long mastery. The more experience, the better. However, you always have to start somewhere. For a barista, it all begins, as a rule, with mastering a coffee maker and related accessories. Well, then - improving your skills. Every good barista should:

• know recipes for popular coffee drinks. A good barista knows at least 40 different variations of coffee;
• own a coffee machine and related equipment (grinders, pitchers, holders, etc.);
• know the types of coffee;
• have skills in working with collections, be able to calculate profits, work with expense accounting programs.

Of course, a barista must have an excellent understanding of coffee aromas, types of coffee, and be an excellent taster.

Also, the skills of drawing on the surface of a latte (the so-called latte art), the ability to balance the strength, temperature, and grind of coffee will not hurt. In addition, the barista must maintain the desired parameters in the coffee machine throughout the entire shift. Of course, all this comes with experience, but even at the initial stage the barista must be well versed in what he does.

Well, the most important skill of a barista is what is commonly called customer focus. The ability to maintain a conversation with a client, advise and promptly suggest what is needed, the ability to smile and always be polite - these are the most important qualities in the service sector.

Of course, a lot depends on the appearance of the specialist. The barista must be neat and presentable, and must be attractive. For this reason, employers prefer to hire young girls for this job, although in general this vacancy is available for men.

Who is a barista

There is such a profession - making coffee. A person who does this professionally is called an interesting word - a barista. The history of the emergence of this profession takes its roots in Italy, the birthplace of espresso.

And translated from Italian, barista is a person who works at the bar counter and knows how to correctly and quickly prepare espresso and drinks based on it.

In other words, this is a bartender who works not with alcohol, but with coffee.

From Italy, this specialty migrated to the United States in the early 1980s. Thanks to this, coffee culture in this country began its rapid growth.

By the way, this profession came to the USA thanks to the founder of the well-known Starbucks coffee chain, Howard Schultz.

Inspired by the atmosphere of Italian espresso bars, he decided to bring the philosophy of enjoying coffee to his country. And he did it!

What does a barista do?

Schultz considered one of the first standards of a professional barista to be the ability to prepare the right espresso in 17 seconds. In the modern world, speed is far from the only requirement. A real professional should have a much larger arsenal of skills and knowledge. But one of the most important things is still considered to be the love of coffee and, of course, the love of one’s business.

A barista must know a set of basic rules for preparing classic recipes. Be able to operate an espresso machine at a professional level. Balance variables such as grind size, water temperature, weight of the ground bean, time in which the water contacts the grind (extraction time), and the force of tempering (compacting) the ground bean to form a coffee tablet.

A barista is a kind of coffee sommelier. He must be able to evaluate the nuances of taste and aroma of coffee. To do this, you need to navigate the varieties, know the different regions where grain grows, and distinguish certain nuances that are characteristic of a certain degree of roasting.

Barista equipment

As in every profession, baristas have a lot of special equipment and special terms that are incomprehensible to the average person. To clarify and lift the veil of secrecy about making coffee, we will talk about the basic terms and techniques of a barista so that you can speak the same language with him and learn to understand it.

Coffee machine (espresso machine)

In general, everything is simple and clear here. This is a device for making espresso. The preparation process involves passing hot water of a certain temperature through a coffee tablet under a pressure of 9 bar (we are talking about traditional carob coffee machines). The coffee machine is also equipped with a steam nozzle. It is used to whip and heat milk.

Holder

The holder (portafilter holder), also known as a horn, has a portafilter (mesh) inserted into it, into which coffee grinds are poured. The holder is inserted into the group. Espresso machines come in single and multi-group types.

Temper

This is essentially a press. It is used for tempering (tamping) coffee tablets. Tampers come in different diameters depending on the diameter of the portafilter. Tempering is an important part of properly preparing espresso, so it is important that the tamper has a perfectly smooth surface, without chips or dents.

Pitcher

The container for heating and frothing milk is called a pitcher. This metal jug with a spout and a handle (some without a handle) is also used for drawing with milk, the so-called latte art is a special way of pouring milk into espresso, in which patterns are applied to the surface of the coffee.

Grinder

Grinder - everything is simple here, it’s a coffee grinder. One of the most important barista tools. The degree of grinding, its uniformity and the ability to fine-tune it all depend on the coffee grinder, so it is important not to skimp when choosing it.

Coffee extraction

Coffee extraction (from the Latin extraho) is the process of extracting water-soluble substances from ground coffee. The most important components of coffee are taste and aroma, and they emerge right at the moment of extraction. The most interesting point is that it takes different times for complete extraction of a particular grain. Those.

Extraction time is one of the most important factors for preparing a balanced drink. There are certain standards in proportions that we recommend beginners use. But over time, you will develop your own vision of the ideal ratio, the so-called “barista intuition.”

And then the most interesting and most creative part of this wonderful profession begins.

This was our brief excursion into the basic concepts and terms; we hope we managed to lift the veil of secrecy. Now you can better understand the people who prepare your favorite drink!

Source: https://StoneForest.ru/look/allabout/kofe/barista/

Job responsibilities of a barista in a coffee shop

p.] Attention This job description has been developed and approved in accordance with the provisions of the Labor Code of the Russian Federation and other regulations governing labor relations in the Russian Federation.

1. General provisions 1.1. The barista belongs to the category of workers and is directly subordinate to.

1.2. A person who has undergone special training is hired for the position of barista, without any work experience requirements. 1.3. The barista is hired and dismissed from work by order. 1.4. Info Submit proposals for improvement of work related to the responsibilities provided for by 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 creation

1. GENERAL PROVISIONS 1.1. Barista (hereinafter referred to as “Worker”) refers to workers.

1.2. This job description defines the functional responsibilities, rights, duties, responsibilities, working conditions, relationships (positional relationships) of the employee, criteria for assessing his business qualities and work results when performing work in his specialty and directly at the workplace in “______________” (hereinafter referred to as “ Employer").

1.3. An employee is appointed to a position and dismissed from a position by order of the Employer in the manner prescribed by current labor legislation. 1.4. The employee reports directly to ______________.

1.5. The employee must know: types, assortment, recipe, basic preparation technology, order of preparation and dispensing of coffee, alcoholic, low-alcohol cocktails and drinks, cold and hot snacks, purchased goods sold in wine and cocktail bars,

Job description for cashier-bartender

In his activities, the Cashier-bartender is guided by: - ​​legislative acts, regulations, instructions, orders, guidelines, methodological and regulatory materials and documents on the conduct of cash transactions; — legislative and regulatory documents on accounting and reporting issues; — methodological materials concerning relevant issues; — internal regulations of the Individual Entrepreneur, regulating the procedure for systematization, accounting and documentation; — labor regulations; — orders and instructions of the Individual Entrepreneur and the Administrator (immediate supervisor); - this job description.

1.6. The cashier-bartender must know: - Law of the Russian Federation “On the Protection of Consumer Rights”; — decrees, decrees, orders, this job description and other governing and regulatory documents relating to the operation of a car wash, conducting cash transactions, forms of cash bank documents, rules for receiving, issuing, accounting and storing funds, the procedure for processing receipts and expenditure documents, balance limits cash balances established for the enterprise, rules for ensuring their safety, rules for maintaining a cash book, drawing up cash reports, rules and methods for organizing customer service, rules for operating cash registers and computer equipment;

barista job description

Home page » Useful information » Job descriptions » Barista job description

1. General provisions A barista is assigned to the position by order of the General Director. In his professional activities, he is controlled and accountable to the coffee shop manager and the General Director.

2. The job description of a barista provides for the following responsibilities: The barista is obliged to: • comply with sanitary requirements and standards; have a medical book of the established form. • come to work and finish the working day in accordance with the schedule approved by the coffee shop manager. The start of working time is counted from the moment you leave the work desk. Absenteeism from work without warning the manager entails a fine: 5 minutes - minus 1 hour of work. • warn the manager about the delay an hour before the start of work, in this case one hour is given, excluding working hours, to solve problems without penalties. After an hour, the rule “5 minutes - minus 1 hour” comes into force. Absence from the workplace without a valid reason or without replacement by another employee is considered absenteeism and entails dismissal from the company; • in case of illness, the employee is obliged to notify the manager about the illness no later than 5 hours before the start of work according to the schedule. Penalties do not come into force only if you have a sick leave certificate. • stay at the workplace while working, leaving the workplace without authorization entails a fine: • exchange work shifts between employees, only with the permission of the manager • know the instructions for working on the equipment • strictly follow the order received from the waiter • immediately give the order • know the rules for returning drinks or desserts • if problems arise in the work that the barista cannot solve on his own, immediately contact the manager; • maintain order and cleanliness of the workplace throughout the working day; • remember that a smile is a universal means of communication and creates a favorable, working atmosphere • design a display case with desserts in a high-quality manner for visual perception; • monitor the availability of products at the workplace throughout the working day; • know the features of the assortment, classification of characteristics, purpose of the product and technology for preparing drinks; • be able to competently use the equipment that is located at the workplace; • keep clean and monitor the safety of equipment located in the workplace; • have a neat appearance, observe the rules of personal hygiene, and wear a uniform and badge at the workplace. Baristas are prohibited from: • chewing gum or eating food at the workplace; • use a mobile phone; • leave your workplace before work is completed as scheduled; • serve your friends and relatives and former employees. Fine in the amount of the check; • exchange money; • be sad and despondent (all personal problems remain at home) • talk to each other on abstract topics during working hours; • appear at the workplace in a state of alcoholic or other intoxication, as well as bring and drink alcoholic beverages; • leave your personal belongings at the workplace; • carry personal money with you while working; • be outside working hours in any of the coffee shops of the chain.

3. The job description of a barista provides for the following rights: • has the right to a lunch break with a total duration of 30 or 45 minutes, depending on the length of the working day • in accordance with the Labor Code of the Russian Federation and under the terms of the concluded employment contract, paid annual leave is provided • receive free uniforms after six months of work in a coffee shop • submit proposals for the consideration of managers to improve the organization of the work process • demand provision of necessary materials and supplies in accordance with the responsibilities provided for in these instructions 4. Responsibility • for improper performance or failure to fulfill one’s official duties provided for in this job description • for causing material damage to the enterprise • for goods at the workplace • for reliable information provided to the guest.

Working with milk

1. The milk is whipped in two stages: first you should beat the menu (1 - 3 seconds depending on the volume of the pitcher), then you should heat the milk to 60⁰ - 70⁰ C, so that the milk in the pitcher swirls into a funnel.
2. The milk must be cold before churning.
3. When frothing milk, it is useful to focus on sound; at the first stage, when air is “sucked” into the milk, the process occurs with a pronounced hissing sound; at the second stage, there should be no such sounds.
4. While frothing milk, you should use your hand to determine its temperature and stop the process when it gets hot.
5. To fix the pitcher in the correct position, it is convenient to “catch” its nose to the steamer. In this case, the position of the steamer in the pitcher: a) it should be turned slightly to the side so that a funnel is formed when whipping; b) you should not lower it into the pitcher too deeply, otherwise the milk will only heat up, but will not froth: c) but the steamer should not be kept close to the surface of the milk either, in order to avoid foaming.
6. If everything is done correctly, the texture of the milk should be finely bubbly and reflect light.
7. Before performing any manipulations with milk, it should be well unscrewed.