Chef de Rang

To maintain appealing display, cleanliness and order of the restaurant, to prepare cold and hot beverages, and to deliver professional and friendly service to guests in allocated section of restaurant and during various catering functions, as per the Hotel’s standards.

Restaurant Operations

• Participates in table setting and restaurant set-up and in clearing of tables and service stations on a daily basis, as instructed by the Restaurant Supervisor.
• Assists team members in set up for various facilities, special events or functions.
• Welcomes guests, seats them and presents menus for order taking.
• Explains dishes and tries to upsell whenever possible or when requested.
• Ensures compliance with Hygiene and SGS standards.
• Ensures compliance with Restaurant’s SOP on sequence of service & guest interaction.

Orders Taking & Processing

• Takes orders and notes on appropriate form as per the Hotel’s standard.
• Actions food and beverage orders as soon as possible and follows up to ensure if they are processed efficiently within standard time parameters.