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미소파출

Head chef

A kitchen lead role in charge of all menu cooking.

  • 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.

웍에서 고기와 채소를 볶는 주방장의 손조리용 핀셋으로 완성된 생선요리의 고명을 정돈하는 손조리대 앞에서 두 근무자에게 작업을 안내하는 주방장

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고기와 채소를 볶는 조리 업무입니다. 원본의 큰 불꽃은 안정적인 화력으로 조정했습니다. · Photo: 미소파출

What is a Head chef?

A kitchen lead role in charge of all menu cooking.

Main tasks

  • Cooking main dishes and managing taste
  • Assigning kitchen workers and directing cooking order
  • Ordering ingredients and managing costs

Requirements

  • Kitchen experience in the relevant cuisine is checked
  • Many postings are for permanent positions

A good fit if you

  • Have plenty of kitchen experience
  • Want to lead the menu and the team
  • Want long-term 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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