Job Description
The main responsibility of our Chef De Rangs is to ensure that our service runs smoothly and efficiently, providing exceptional guest experience. A Chef De Rang will assist in preparing for and serving food, maintaining cleanliness and hygiene standards and ensuring guest satisfaction throughout.
The Chef De Rang plays a crucial role in ensuring the guests have a pleasant and memorable experience, and therefore a keen eye for detail and enjoyment of working in a team-oriented environment is essential.
A Chef De Rang
1. Assists with the preparation and setup of dining service, ensuring food items are ready for the guests.
2. Greets guests warmly and professionally, presenting menus and providing information about food and menu options and dietary restrictions.
3. Takes accurate food and beverage orders from guests and delivers them promptly to the kitchen.
4. Monitors and replenishes food and beverage items throughout service to ensure availability and freshness.
5. Maintains cleanliness and hygiene standards in all dining areas, including chairs, tables, countertops and all equipment.
6. Ensures food items are properly labelled, stored and handled in accordance with health and safety regulations.
7. Assists with guests’ specific requests or dietary requirements, providing suitable alternatives where possible..
8. Serves dishes in a professional and gracious manner, ensuring adherence to quality and presentation standards.
9. Anticipates guests' needs and promptly responds to their requests or concerns.
10. Clears and cleans tables promptly once guests have finished their meals, ensuring a clean and inviting atmosphere.
11. Assists in restocking supplies and inventory management, notifying the supervisor or manager when items are running low.
12. Collaborates with the kitchen and other hotel staff to ensure smooth operations and timely service.
13. Assists in resolving guest complaints or concerns relating to service, escalating issues to a manager where and when appropriate.
14. Maintains a positive and professional attitude while interacting with guests, colleagues and management.
15. Attends team meetings and training sessions to enhance knowledge and skills related to service and wider hotel operations..
16. Upholds the hotel's standards of guest care, ensuring guest satisfaction at all times.
17. Maintains facilities, services and promotions to effectively communicate information to guests.
Qualifications
18. Food hygiene qualification is essential (or at least willingness to undertake in a timely manner).
19. Previous experience in waiting on roles, ideally within a hotel dining service. .
20. Excellent organisational and time management skills to support restaurant operations effectively.
21. Attention to detail and a commitment to delivering high-quality service.
22. Strong knowledge of food safety and sanitation regulations.
23. Ability to work efficiently in a high-pressure, fast-paced environment.
24. Flexibility to work early mornings, evenings, weekends and holidays as per the demands of the establishment.
25. Can act as a First Aid Aider or Fire Warden in the event of an accident or emergency.
Additional Information
Salary: from £28,665 to £31,005
Gratuities are allocated on a points basis, depending on development tiers. Although variable, average levels are projected as being from £240 to £550 per month.
Hours: 45 hours per week.
26. Canteen
27. Company events
28. Company pension
29. Discounted or free food
30. Employee discount
31. Free or subsidised travel
32. Gym membership
33. On-site parking
Relocation assistance may be available
Staff transport provided free between staff houses and hotel