WE ARE BUILDING THE NEXT GENERATION HOSPITALITY BRAND
Our mission is to design experiential places for for individual wellbeing and corporate culture optimization.
Our purpose is to make city brakes and workations less apologetic, more purposeful and tuned to the self.
Modern properties and offbeat places immersing guests within local experiences. A combination of public and private spaces flexing between community and quiet reflection. Hospitality transcending the whole and delivering a sense of self. A service’ geared to and placing emphasis on our guests’ and employees’ emotional intelligence.
It is all about the brand experience, the brand story and the location; It is focused on the hotel, its design and art curation, its experiences and cultural programming.
Chef De Rang
Overall Job Purpose
The Chef de Rang mainly supervises the service in the dining room and ensures that standards of service, cleanliness and refinement are met and coordinating the room staff for which he is responsible.
Maintaining a friendly, approachable attitude is crucial in this position.
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 profile
Education 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