Common restaurant roles
| Role | Main responsibility | Needs training in |
|---|---|---|
| Chef or head cook | Menu quality kitchen leadership and standards | Recipes timing food safety team control |
| Line cook | Prepare assigned station items | Station prep cooking quality hygiene |
| Prep staff | Prepare ingredients before service | Portioning storage cleanliness |
| Server | Take care of guests and orders | Menu communication service timing complaints |
| Cashier | Bills payments and order accuracy | POS accuracy cash handling customer care |
| Host | Greeting seating and reservations | Queue control table flow communication |
| Cleaner or steward | Cleaning dishwashing and hygiene support | Cleaning schedules chemical safety and standards |
| Manager | People cost service operations and reporting | Leadership numbers standards and problem solving |
Training should be practical
Training should show staff how to do the job during real situations. A server needs menu knowledge and complaint practice. A cook needs station standards and timing. A cashier needs billing accuracy and refund rules.
Poor training can cause waste wrong orders customer complaints food safety mistakes cash differences and staff turnover.
This article is for general education and restaurant planning. Real restaurants must follow local food safety rules licensing tax employment fire safety and public health requirements.
Food safety decisions should be guided by trained staff local authorities and approved professional standards.
Staff training questions
Written standards help staff repeat the same quality across shifts and reduce confusion when managers are busy.