Chef de Rang

To carry out and ensure that all the activities under his/her assigned “working station” of the restaurant are done as per established hotel standards and procedures

• Keep and ensure that all areas under his/ her control satisfy the most stringent hygiene and sanitation requirements at all times.
• Maintain a high standard of personal hygiene and appearance, and ensure that uniform are clean and in a good state.
• Consult with immediate superior about organizational aspects of special events (e.g. Wedding/ birthday parties being planned. 
• Know all items on the menu/s and the basic ingredients and method of preparation.
• Be totally aware of guests’/visitors/repeaters’ preferences/ special requirements of food and wine.
• Supervise mise-en-place set up before service, and ensure that restaurant and all team members are ready for service at agreed time.
• Greet guest’s/ at the entrance of the restaurant or at assigned/ reserved tables, seat guests ( or accompany them to the bar/buffet area) and ensure each guest has received a menu/wine list.
• Take guest’s/ visitors order promptly, correctly, courteously, obtain the meal order and follow-up with kitchen personnel, for preparation.
• Maximize sales, for e.g. through suggestive selling, and answer guests’ questions about the menu.
• Directly ensure that established/ agreed time parameters in service, are respected by each and every single team member under his/ her responsibility of the restaurant, and that service is professional, discreet and personalized at all times.  
• Prepare special dishes at table, and perform flambé and gueridon services.
• Ensure that all items received by the guest/ visitors are charged for, and supervise settlement of guest bills in accordance to hotel policy.  Check the receipt of orders, and that cashiers are marrying up all dockets.
• Help in tidying the restaurant after service. 
• Ensure and keep all restaurant stock/ operating equipments securely and under the correct conditions applicable to each type of commodity stored, and handle them with care. 
• Report any breakages, defects, loss to these equipments and accessories to his/her immediate superior.
• Be familiar with the hotel’s emergency plans in case of fire,  bomb threat and so on and procedures for “Lost & Found” items.

Comply with safety regulations and procedures, and ensure that all team members of the restaurant observe safety precautions and use safety equipment.