DEMI CHEF DE RANG

Main Responsibilities Demi Chef de Rang

• To provide courteous professional efficient and attentive service at all times in accordance with the hotels F&B standards and procedures.
• To assist the Chef de Rang in ensuring the smooth operation of the assigned section and delivering a high-quality guest experience.
• To perform opening and closing procedures for the respective outlet as assigned.
• To have thorough knowledge of all food and beverage items on the menu and confidently recommend dishes beverages and suitable combinations to guests.
• To support upselling initiatives by suggesting appropriate menu items and alternatives.
• To ensure that tables are properly set maintained and cleared according to the hotels service standards.
• To anticipate guests needs handle enquiries courteously and establish positive relationships with guests.
• To coordinate effectively with the kitchen bar and other F&B team members to ensure smooth and timely service.
• To ensure that the outlet service stations and surrounding areas are kept clean organized and properly prepared at all times.
• To monitor operating supplies and contribute to reducing spoilage breakage and wastage.
• To report guest complaints or operational issues to the Chef de Rang Supervisor or Manager and ensure appropriate follow-up.
• To assist in the training and guidance of Commis de Rang when required.
• To participate in periodic inventories of operating equipment and supplies.
• To undertake any reasonable tasks and secondary duties assigned by the Chef de Rang Supervisor or Outlet Manager.
• To remain flexible and when required rotate within different F&B outlets or other areas of the hotel according to operational needs.

Qualifications :

The following knowledge skills and abilities are required:

• Attention to detail style and aesthetics of hotel is critical.