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CHEF DE RANG
- Pamplemousses
- Negotiable
- Posted Apr 22, 2026
- Closing 22/05/2026
- Food / Beverages / Catering
- Chef De Rang
- Dining Room Supervisor
- Food Service Manager
- Service Staff
Job Description
- To execute all mise-en-place duties and responsibilities as directed, on time, according to the predetermined standards.
- To engage in food and beverage service delivery as per the predetermined standards and sequence.
- To have thorough knowledge of the menu, drinks list and wine list and to be able to respond to guest inquiries.
- To ensure that guests expectations are met or exceeded by providing an efficient, friendly and attentive service.
- Liaises with the kitchen, stewarding, bars and housekeeping in operational matters to ensure the operation runs smoothly.
- Collects and delivers laundry according to hotel procedure.
- Checks and collects supplies from the stores according to hotel procedure.
- Maximizes revenue in the outlet by implementing up-selling procedures.
- Helps maintain the outlet in top physical condition by reporting any engineering or housekeeping defects to the outlet supervisor.
- Helps maintain standards of cleanliness by carrying out front and back of house cleaning duties as directed.
- Handles customer complaints if possible, or reports them to supervisors.
- Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
- Performs additional duties as directed by supervisors.
- Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.
- Is fully conversant with all health and safety, fire and emergency procedures.
- Maintains a high standard of personal hygiene, dress, uniform, and body language.
- Is polite and professional in any situation where the image or regulation of the hotel is represented.
- Attends meetings and training as required by supervisors.
- Ensures that all activities are carried out honestly, ethically, and within the parameters of local Law.
- Interacts with guests actively soliciting feedback.