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A bookkeeper’s main role is to process the financial transactions of a business into a software system, and help turn the wheels of the business by paying bills and chasing customers for payment. All businesses w […]
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An accountant is a professional who is responsible for keeping and interpreting financial records.
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A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine.
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A commis waiter or waiter’s assistant. Known in North America as a busser, busboy or busgirl, they’re the person who works in the restaurant and catering industry clearing tables, taking dirty dishes to the […]
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This person takes care of all of the items on the char-grill or flattop grill, such as meats, chicken and fish.
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A financial manager is responsible for providing financial guidance and support to clients and colleagues so they can make sound business decisions.
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This individual is in charge of making all the baked goods, such as breads and desserts. If you are thinking about a restaurant with a bakery, then you may employ a pastry chef.
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A human resources (HR) manager deals with everything to do with the people in a company. This could include recruitment, retention and disciplinary issues. You’ll often govern holiday, sickness, and training and d […]
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You are used to walking, using GPS and love the outdoors. So you can work somewhere, taking guests out in walks, treks and make sure they have a great time.
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Signwriters design, manufacture and install signs, including advertising signs for shops, businesses and public facilities as well as signs for transport systems.
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This is a non-cooking role on the kitchen line. An expediter is the person in charge of organising orders by table, and garnishing the dishes before the server takes them out to the dining room. An expeditor is […]
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If a restaurant goes through a lot of salads, or other cold menu items, they may keep a salad chef on hand.
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The person who is charge of desserts. Many restaurants have servers prepare their own desserts. However, in more upscale or specialty eateries, a dessert chef prepares a bulk of the desserts as they are ordered.
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This entry level position into the kitchen is in charge of anything that needs to be deep fried. French fries, chicken fingers, onion rings, all fall to this individual.
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This person is in charge of anything cooked in a sauté pan. Usually it is the best cook on staff, behind the executive chef and sous chef.
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The executive chef’s assistant, and next in charge, is a sous chef. It is the job of the sous chef to pick up the slack when the executive chef has a day off or is on vacation. They may need to fill in on the l […]
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Also called ”Chef de cuisine” or executive chef, you are the main chef in a restaurant. The chef de cuisine is in charge of all other functional chefs in the kitchen. This position is also known as grand chef, […]
