Responsible for supporting senior chefs by performing basic food preparation.

Cleaning, sanitizing, and storing restaurant kitchenware, including dishes, glassware, utensils, and pots, while maintaining a hygienic work environment.

Training staff, overseeing food preparation, ordering inventory, and managing service, often filling in during the chef’s absence

Oversees daily, front-of-house operations, ensures high service standards, and supports management by training staff, managing schedules.

Prepares and serves high-quality hot and cold morning meals, manages buffet stations, and ensures strict hygiene standards in hotels or restaurants.

Oversees all customer-facing operations across multiple locations or a large venue, ensuring exceptional guest service, staff performance, and profitability

A highly versatile, experienced culinary professional who rotates between kitchen stations.

Providing excellent customer service by greeting guests, taking and serving food/drink orders, answering menu questions

Greets, assist customers in the deli section. Take customers' orders, prepare food requests

Assistant restaurant managers oversee and support the operations at dining establishments to ensure profitability and an enjoyable dining experience. These professionals work in conjunction with restaurant managers.