Head Chef / Executive Chef
Oversees the entire kitchen operation, menu design, and food quality. Responsible for supervising kitchen staff and maintaining hygiene standards.
Sous Chef
Assists the Head Chef in day-to-day kitchen management and food preparation. Ensures consistency in taste and presentation.
Line Cook / Commis Chef
Prepares dishes in assigned stations (grill, fry, salad). Follows recipes and ensures timely service.
Waiter / Server
Takes customer orders, serves food and beverages, and ensures a pleasant dining experience.
Bartender
Prepares and serves alcoholic and non-alcoholic beverages. Maintains the bar area and interacts with guests.
Cashier
Handles customer payments, bills, and receipts. Maintains daily cash reports and ensures billing accuracy.
Dishwasher / Steward
Washes dishes, utensils, and maintains kitchen cleanliness. Supports chefs by keeping the work area clean.
Restaurant Manager
Manages daily restaurant operations, staff scheduling, and ensures customer satisfaction and profitability.
Barista
Prepares coffee, tea, and specialty drinks. Engages with customers and maintains the coffee counter.
Cleaner / Janitor
Maintains cleanliness of dining area, washrooms, and kitchen. Ensures hygiene standards are met.