Chef de Rang (M/F)

Hierarchical reporting: • Under the responsibility of the Maître d'Hôtel and the Restaurant Manager. Main mission: The Chef de Rang is responsible for the welcome, service, and follow-up of customers at their station. They guarantee an irreproachable customer experience by ensuring professional, personalized service in accordance with the establishment's quality standards. Responsibilities: • Ensure the setting up of the dining room before each service. • Welcome customers with professionalism and courtesy. • Present the menus, advise customers, and take orders. • Ensure the service of food and drinks according to the establishment's standards. • Ensure the smooth running of service at their station. • Guarantee customer satisfaction throughout their meal. • Anticipate customer needs and respond effectively to their requests. • Coordinate the work of the Commis de Rang if necessary. • Participate in clearing, tidying, and cleaning the dining room. • Respect hygiene standards, food safety, and internal procedures. • Collaborate closely with the kitchen, bar, and reception teams to ensure smooth service. Profile sought: • Training in catering, hotel management, or an equivalent diploma. • Additional training in service or sommelier skills is an asset. • Minimum 2 years of experience as a Chef de Rang or in a similar function. • Experience in gastronomic catering or high-end hospitality desired. • Experience in a luxury establishment constitutes a real advantage. • Excellent mastery of dining room service techniques. • Good knowledge of hygiene rules (HACCP). • Knowledge of wines and food-wine pairings appreciated. • Ability to work effectively in a dynamic environment. • Sense of organization and excellent management of priorities. • Excellent presentation. • Sense of service and hospitality. • Team spirit. • Courtesy, discretion, and professionalism. • Excellent interpersonal skills. • Flexibility and availability. • Resistance to stress. • Punctuality and reliability. • Fluent French and/or English. • Any additional language constitutes an asset. Special conditions: • Work in variable hours, including evenings, weekends, and public holidays. • Respect for the quality, presentation, and confidentiality standards specific to a luxury establishment. • Wearing of the uniform according to the establishment's procedures.