Chef de rang - Roma, Lazio

Chef de Rang
Con Esperienza

CARDO ROMA, AUTOGRAPH COLLECTION's logo

CARDO ROMA, AUTOGRAPH COLLECTION

Roma, Roma, Lazio, Italia

Di persona

Contratto a tempo indeterminato

Ristorazione e Ospitalità
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Descrizione della Posizione Lavorativa

The Chef de Rang is responsible for supervising service in the dining room and for ensuring that standards of service, cleanliness and refinement are consistently met. A warm and approachable attitude is essential for this role.

Responsibilities

  • Coordinate table service and make sure every detail is flawless.
  • Manage communication between kitchen and dining room so that each course is perfect in taste and presentation.
  • Prepare and maintain the mise en place of the tables and ensure proper serving techniques and etiquette.
  • Explain menu items to guests, answer questions and recommend dishes and pairings according to preferences and possible intolerances.
  • Supervise and take responsibility for the quality of the commis’ work, table clearing and the serving of food and drinks.
  • Perform standard waiter duties as required: taking orders, carrying and serving dishes, and attending to special customer needs.
  • Ensure high levels of service and professionalism in the dining room at all times.

Qualifications & Skills

  • Fluent in English and Italian.
  • Gastronomic knowledge and oenological skills.
  • Knowledge of serving techniques, table mise en place and etiquette rules.
  • Ability to manage and coordinate wait staff to deliver excellent customer service.
  • Strong communication and interpersonal skills, attention to detail and observational aptitude.
  • Team working skills and professionalism in customer service.

Candidate profile

Minimum 3 years' previous experience as Chef de Rang is required.

Requisiti

Fluent in English and Italian; minimum 3 years' previous experience as Chef de Rang; strong gastronomic and oenological knowledge; experience in coordinating dining room staff and service.

Competenze richieste

  • Competenze professionali
    • Gastronomy knowledge Oenology Serving techniques Table mise en place Menu explanation and pairings Service coordination
  • Competenze trasversali
    • Communication Team working Attention to detail Observational skills Customer service orientation