Chef de rang
Luogo di lavoro: Roma
Qualifications & Skills
- Fluent in both English and Italian
- Ability to manage the wait staff, ensuring excellent customer service
- Gastronomic knowledge and oenological skills
- Knowledge of serving techniques, table mise en place and etiquette rules
- Professionalism and competence in customer service
- Communication and interpersonal skills
- Attention to detail
- Spirit of observation
- Team working skills
Candidate profileEducation and Experience
- 3 years previous work experience as Chef de Rang
Principal Accountabilities
- Coordinating table service and ensuring that every detail is impeccable
- Manage communication between kitchen and dining room, ensuring that each course is impeccable in both taste and presentation.
- Take care of the mise en place of the tables
- Explain the dishes on the menu
- Answer any questions guests may have and recommend dishes and pairings according to their preferences and possible intolerances.
- Is responsible for the quality of the work of the commis, the clearing of tables and the serving of food and drinks.
- As required then performs all the typical tasks of a waiter: taking orders, carrying and serving dishes
- Ensuring high levels of service in the hall
- Acting to meet special customer needs
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Qualifications & Skills
- Fluent in both English and Italian
- Ability to manage the wait staff, ensuring excellent customer service
- Gastronomic knowledge and oenological skills
- Knowledge of serving techniques, table mise en place and etiquette rules
- Professionalism and competence in customer service
- Communication and interpersonal skills
- Attention to detail
- Spirit of observation
- Team working skills
Candidate profileEducation and Experience
- 3 years previous work experience as Chef de Rang
Principal Accountabilities
- Coordinating table service and ensuring that every detail is impeccable
- Manage communication between kitchen and dining room, ensuring that each course is impeccable in both taste and presentation.
- Take care of the mise en place of the tables
- Explain the dishes on the menu
- Answer any questions guests may have and recommend dishes and pairings according to their preferences and possible intolerances.
- Is responsible for the quality of the work of the commis, the clearing of tables and the serving of food and drinks.
- As required then performs all the typical tasks of a waiter: taking orders, carrying and serving dishes
- Ensuring high levels of service in the hall
- Acting to meet special customer needs
#J-18808-Ljbffr