Chef de Rang (M/F)

Hierarchical reporting:

• Under the responsibility of the Maître d'Hôtel and the Restaurant Manager.

Main mission:
The Chef de Rang is responsible for the welcome, service, and follow-up of customers at their station. They guarantee an irreproachable customer experience by ensuring professional, personalized service in accordance with the establishment's quality standards.

Responsibilities:

• Ensure the setting up of the dining room before each service.
• Welcome customers with professionalism and courtesy.
• Present the menus, advise customers, and take orders.
• Ensure the service of food and drinks according to the establishment's standards.
• Ensure the smooth running of service at their station.
• Guarantee customer satisfaction throughout their meal.
• Anticipate customer needs and respond effectively to their requests.
• Coordinate the work of the Commis de Rang if necessary.
• Participate in clearing, tidying, and cleaning the dining room.
• Respect hygiene standards, food safety, and internal procedures.
• Collaborate closely with the kitchen, bar, and reception teams to ensure smooth service.

Profile sought:

• Training in catering, hotel management, or an equivalent diploma.
• Additional training in service or sommelier skills is an asset.
• Minimum 2 years of experience as a Chef de Rang or in a similar function.
• Experience in gastronomic catering or high-end hospitality desired.
• Experience in a luxury establishment constitutes a real advantage.
• Excellent mastery of dining room service techniques.
• Good knowledge of hygiene rules (HACCP).
• Knowledge of wines and food-wine pairings appreciated.
• Ability to work effectively in a dynamic environment.
• Sense of organization and excellent management of priorities.
• Excellent presentation.
• Sense of service and hospitality.
• Team spirit.
• Courtesy, discretion, and professionalism.
• Excellent interpersonal skills.
• Flexibility and availability.
• Resistance to stress.
• Punctuality and reliability.
• Fluent French and/or English.
• Any additional language constitutes an asset.

Special conditions:

• Work in variable hours, including evenings, weekends, and public holidays.
• Respect for the quality, presentation, and confidentiality standards specific to a luxury establishment.
• Wearing of the uniform according to the establishment's procedures.