Role Mission
The chef de rang is responsible for the service and the rank assigned to him. Professional waiter, he/she follows all phases of the service; often he/she take and manage orders.
He/she has a cordial relationship with his customers.
The chef de rang is usually supported by the commis de rang, to whom he/she teaches and transmits techniques and other secrets of the service.
A good cultural background and a good (if not excellent) knowledge of one or more foreign languages characterize this professional figure.
The important customers are entrusted to the first chef de rang which is more experienced and expert in the service than his colleagues.
While the commis de rang, is an assistant waiter: he brings the food into the dining room, clears, cleans, arranges the equipment and replaces the consumed product.
Key Accountabilities
- Good relationship skills with the customer and great organizational skills.
- Strong propensity for interpersonal relationships and communication skills.
- He/she takes care of the mise en place of the tables that are assigned to him/her (usually between eight and fifteen guest) and of those intended for service.
- He/she is responsible for supervising the cleaning in the restaurant.
- This professional figure is able to carry out any activity in the dining room: he/she knows how to take care of breakfasts, lunches, dinners and banquets. If necessary, he/she takes the orders of the customers and takes care of the wine service, in the event that the structure does not have a sommelier.
- It also provides food service, portioning and slicing of dishes and the care of special dishes (for example: flambè).
- He/she takes great care of the aesthetic and details of the service.
- Adept on giving advises to the customers to order dishes in tune with their needs.
Job Requirements
- High school diploma, preferably specific to the hotel sector, in addition to direct experience in the field (possibly two years).
- Equally important and required are the specialization courses, not only those aimed at the training of the chef de rang, but also those for example related to the knowledge of food (both local and international cuisine) and oenology, in order to bring added value in a structure, thanks to the knowledge of the wines to propose and recommend to customers based on the dish chosen.
- The degree in Tourism and Catering Sciences represents another preferential path that allows you to carry out the profession in the most prestigious structures. In any case, an internship period is required after the studies.
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