Chef de Rang

Tasks Station Responsibility & Service Excellence: Independent management of one's own station in the restaurant, professional serving of food and beverages according to Five-Star Superior standards, as well as performing classic service techniques (e.g., carving, filleting, flambéing at the table). Active Guest Care & Advising: Warm care of guests during their entire stay, expert advice on food and wine recommendations, as well as active upselling to increase revenue. Guidance of Commis & Mise en Place: Guidance and support of the assigned Commis de Rang and trainees, ensuring perfect mise en place at the station, as well as the correct recording of orders in the POS system (Micros). Requirements Gastronomic Training & Experience: Completed training in hotel or restaurant management as well as sound professional experience as a Chef de Rang in luxury hotels or high-end fine dining gastronomy. Language Proficiency: Very good, business-fluent German and English skills (at least C1) for stylishly advising international guests; Italian language skills are of great advantage due to the regional context and the team. Technical Competence & Appearance: Solid product, specialist, and wine knowledge, well-groomed appearance, excellent manners, as well as calmness and resilience even during high occupancy in service.