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미소파출

Side-dish setting

A role setting out and refilling side dishes for guests' tables.

  • Hall server
  • Kitchen
  • Dishwashing
  • Kitchen assistant
  • Side-dish cook
  • Floor manager
  • Head chef
  • Meat prep
  • Side-dish setting
  • Table setting
  • Jeon assistant

Roles

Roles we introduce

Restaurant and food service work is split between the hall and the kitchen. The hall handles orders, serving, table clearing and guests; the kitchen handles cooking, ingredient prep, dishwashing and cleanup. The range runs from dishwashing, kitchen assistance and serving, which need no experience, to side-dish cooks, floor managers and head chefs, where experience is checked.

작은 반찬 그릇에 집게로 김치를 담는 손식탁 위 여덟 개의 반찬 그릇을 정돈하는 손반찬 그릇의 바깥 테두리를 흰 타월로 닦는 손

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김치와 단무지 등 기본 반찬을 작은 그릇에 나누어 담는 업무입니다. · Photo: 미소파출

What is a Side-dish setting?

A role setting out and refilling side dishes for guests' tables.

Main tasks

  • Plating side dishes and setting tables
  • Refilling side dishes and clearing tables
  • Storing side dishes and tracking remaining amounts

Requirements

  • Experience not required — both newcomers and experienced workers can join
  • Neat, quick hands are needed

A good fit if you

  • Are quick and neat with your hands
  • Are just starting out
  • Want half-day work
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When to use us

Businesses

  • When staff suddenly drop out and you need someone today or tomorrow
  • When you're short-handed only during lunch or dinner peaks
  • When adding people only for busy periods like weekends, year-end or event bookings
  • When staffing up all at once for a new opening or renovation
  • When looking for permanent staff such as side-dish cooks, floor managers or head chefs
  • When you need extra workers for a day, such as for group guests or catering buffets

What job seekers actually do

  • Hall server: taking orders, serving food and drinks, clearing and setting tables, helping at checkout
  • Kitchen / kitchen assistant: ingredient prep, cooking assistance, tidying the cooking station
  • Dishwasher: washing dishes and cookware, cleaning kitchen floors and sinks
  • Side-dish cook / head chef: cooking side dishes and main menu items, running the kitchen and checking orders
  • Floor manager: assigning hall and kitchen staff, attending to guests, closing checks
  • Meat prep, side-dish setup, table equipment and pancake (jeon) cooking: trimming meat, setting side dishes, preparing charcoal and tables, assisting with jeon

Hours

Work hour types

Durations are same-day, short-term, regular or long-term; pay is daily, hourly or monthly. Actual hours and conditions are confirmed in postings and consultation.

Actual hours and pay differ by company. The table below is a general guide; the terms in each job posting take priority.

Work typeHours
Morning half-dayAbout 5 hours · agreed per company within 09:00–16:00
Afternoon half-dayAbout 5 hours · agreed per company within 16:00–23:00
Full-timeAgreed per company within 06:00–23:00
NightCan start after 21:00 · actual hours agreed

Pay

Pay & payment comparison

Wages vary by industry, area, company and hours, and are confirmed in consultation and the actual posting. Wages are paid by the hiring company.

Work typePay typePay basis
Morning half-dayDaily or hourly payVaries by company, hours and role — confirm in the job posting or consultation
Afternoon half-dayDaily or hourly payVaries by company, hours and role — confirm in the job posting or consultation
Full-timeDaily or monthly payVaries by company, hours and role — confirm in the job posting or consultation
NightDaily or hourly payVaries by company, hours and role — confirm in the job posting or consultation

Scope

Work we introduce

  • Hall and kitchen work at restaurants, pubs, cafés and buffets
  • Work by time slot: half-day, full-time, night
  • Work by duration: same-day, short-term, regular, long-term
  • Permanent kitchen staff (side-dish cooks, floor managers, head chefs)
  • Extra workers for days with events or group guests

Work we don't introduce

  • Work outside the hall and kitchen, such as heavy loading/unloading or delivery
  • Requests where working conditions or location can't be confirmed
  • Industries and work where placement is restricted by law
  • Adult entertainment venues, illegal businesses and other places we cannot legally introduce to

Frequently asked questions

Question category
Can I find someone today?

Often, yes, but it depends on the time slot and role. Call us with the work, hours, location and number of people and we'll check right away.

What's the difference between half-day and full-time?

Half-day covers the lunch or dinner period; full-time is all day. Actual hours are set in the posting and consultation to fit the restaurant's opening hours.

What if the person introduced isn't a good fit?

Tell your counselor right away and we'll find someone else. The first day matters, so please share the scope of work in advance.

Can I work without experience?

Some dishwashing, kitchen assistant and server postings require no experience. For side-dish cooks, floor managers, head chefs and similar roles, experience is checked.

When do I get my daily pay?

Daily and hourly pay is usually described as paid the next day, but the actual payday and method are set by the hiring company, and the terms in the posting take priority.

Is there a dress code or anything to bring?

Many restaurants provide aprons and hygiene caps, but bring comfortable shoes and wear neat clothes yourself. Check the "what to bring" section of the posting.

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