Chef De Rang Banqueting

The Chef de Rang in banqueting is responsible for overseeing the service of large-scale events and banquets with precision and sophistication. Their duties include:

• Overseeing service operations: Ensuring guests receive impeccable service and have a memorable dining experience.

• Coordinating with event planners and culinary teams: Planning and organizing banquet setups to ensure seamless coordination.

• Welcoming guests: Courteously greeting guests, escorting them to their tables, and providing menus and seating arrangements.

• Taking orders: Accurately recording guest preferences and special requests, and liaising with kitchen and bar staff.

• Presenting dishes: Describing each course and answering guest questions about the menu or beverage offerings.

• Leading and supervising service staff: Delegating tasks and ensuring service standards are met.

• Controlling the flow of service: Ensuring courses are served promptly and efficiently.

• Anticipating and addressing guest needs: Providing attentive and personalized service to enhance guest satisfaction.

• Handling issues: Resolving any concerns promptly and discreetly.

• The Chef de Rang excels in mastering service techniques and using management tools to ensure a seamless and polished experience. Their expertise allows them to efficiently organize the dining area, anticipate diners' needs, and adhere to strict hygiene and safety standards.

• Supplementary health insurance in addition to the National Collective Labor Agreement, extended to family members as well.

• Meal vouchers (Restaurant Ticket).

• Annual leave.

• ALL – Heartist® Program: employee benefit card offering discounted rates at all ACCOR properties and partner locations worldwide.

• Training and development: opportunities to develop your talent and grow within the property and at an international level.

Commitment to Diversity and Inclusion: we are an inclusive company and our goal is to attract, select, and promote diverse talents.