All Roles
In a restaurant business, the roles related to food, catering and bar are essential to ensure that guests have a positive dining experience. The Executive Chef is responsible for overseeing the kitchen operations and developing menus for the restaurant’s services. They work closely with other managers and staff to ensure that meals are prepared to the highest standards and that customer expectations are exceeded. The Sous Chef is responsible for assisting the executive chef in the kitchen operations and for supervising kitchen staff. They may also be responsible for cooking and preparing meals when the executive chef is not available. Kitchen Staff, including line cooks, prep cooks, and dishwashers, are responsible for preparing and cooking meals for guests, as well as keeping the kitchen clean and organized. Restaurant Staff, including servers, bartenders, and bussers, are responsible for providing food and beverage service to guests in the restaurant. They may also be responsible for maintaining a clean and organized work area, handling cash and credit card transactions, and keeping track of inventory. The Restaurant Manager is responsible for overseeing the day-to-day operations of the restaurant. They work closely with other managers and staff to ensure that customers have a positive dining experience and that the establishment runs smoothly. To be successful in any of these roles, candidates should have a strong understanding of food preparation, food service, and hospitality. Additionally, they should have strong leadership skills, the ability to work well under pressure, and the ability to make quick decisions. Prior experience in the food and beverage service industry is usually required for these roles, along with a passion for food and drink service.
