Restaurant Staff Asian Restaurant

This comprehensive job description is designed for a high-standard Asian restaurant. It covers both the hospitality (Front of House) and culinary (Back of House) teams, ensuring a clear hierarchy and division of labor.

[Restaurant Name] Recruitment 2026Location: [Insert City] | Cuisine: [e.g., Pan-Asian / Japanese / Cantonese Fusion] Join our team as we bring authentic flavors and exceptional service to the heart of [City].

🏮 FRONT OF HOUSE (Service Team)1. Restaurant Captain (Floor Supervisor)The Captain is the bridge between the kitchen and the dining room. You will lead the service flow and ensure every guest receives a premium experience.

• Key Duties: Managing table rotations, handling guest feedback, and supervising Stewards.
• Requirements: 3+ years experience in a supervisory role; deep knowledge of Asian tea, sake, or wine pairings is preferred.

2. Steward (Server)The Steward is our primary storyteller, guiding guests through the menu and cultural nuances of our dishes.

• Key Duties: Taking orders accurately, explaining ingredients (e.g., dashi, gochujang, galangal), and providing attentive table maintenance.
• Requirements: Excellent communication skills and a "guest-first" attitude.

3. Cashier / HostThe Cashier manages the "first and last impression," handling reservations and financial transactions.

• Key Duties: Managing the POS system, processing bills, handling takeaway/delivery orders, and greeting guests at the door.
• Requirements: Strong numerical skills, organized, and comfortable with technology (Toast, OpenTable, etc.).

🔪 BACK OF HOUSE (Kitchen Team)4. Head Chef / Sous ChefThe visionary leader of the kitchen responsible for consistency, flavor, and food safety.

• Key Duties: Menu development, cost control, kitchen inventory, and training junior staff on authentic cooking techniques (Wok Hei, steaming, etc.).
• Requirements: 5+ years in professional Asian kitchens; strong leadership and high-pressure decision-making.

5. Sushi Maker (Sushi Chef / Itamae)A specialist role focused on the art of raw fish and precision assembly.

• Key Duties: Precision fish butchery, preparing vinegared rice, hand-rolling maki, and plating Nigiri/Sashimi to high aesthetic standards.
• Requirements: Specialized training in sushi preparation and strict adherence to raw food safety protocols.

6. Commis (Junior Chef)The foundation of our kitchen, assisting in the high-volume preparation of our signature dishes.

• Key Duties: Ingredient prep (chopping, marinating), station setup, dumpling folding, and maintaining a spotless workstation.
• Requirements: Basic culinary knowledge, fast learner, and a passion for Asian flavors.
• 🛠 CORE COMPETENCIES (All Staff)Cultural Knowledge: Respect for the traditions and presentation styles of Asian cuisine.
• Hygiene Standards: Strict adherence to health and safety regulations.
• Team Synergy: Ability to work in a fast-paced, high-temperature environment with a positive attitude.
• 🎁 BENEFITS & PERKSCompetitive salary and shared tip pool.
• Complimentary staff meals featuring our signature dishes.
• Career growth opportunities in an expanding restaurant group.
• Flexible shift patterns.