JOB SUMMARY :
We are looking for a Chef De Rang to join MEDINE GROUP | Tamarina Golf & Spa Boutique Hotel
The Chef De Rang is responsible to supervise and co-ordinate activities of waiters, cleaners in the restaurant or
during outside catering function, to provide efficient and prompt service to guest. The position requires
attention to detail, efficiency, and a commitment to providing excellent service to support a positive guest
experience.
DUTIES & RESPONSIBILITIES
- Receive instruction from restaurant manager & restaurant supervisor concerning the daily planning and
organisation of the restaurant. - Check waiter’s appearance and prepares daily planning for them, ensuring the execution of the given tasks.
- Ensure the cleanliness of the workplace and of the Mise-en-Place, thus the readiness to welcome the first guests.
- Welcome guests, directs them to seats and presents menu and wine card, provide information on the menu and advises the guests in making their choice, and promotes sales.
- Supervise waiters to ensure prompt and efficient service to guests.
- Ensure that the service is punctual, fast, and courteous.
- Make sure that all the rules concerning the billing and ordering are respected.
- Converse with guests to obtain feedback on quality of service and suggestions, if any for improvement.
- Proper handling of materials and equipment to avoid breakage.
- Report all guests, as well as lower ranking staff complaints and comments to immediate superior.
- Ensure that all the materials and equipment made available to the section are properly used and participate in inventory taking.
- Ensure proper functioning of utilities such as lights, fans and toilets and to report to superior for any repair or defect.
- Conduct on the job training to all the waiters for upgrading the performance.
- Promote team spirit and sense of responsibility and belonging amongst lower ranking personnel, advance own knowledge and abilities to share with others.
- To adhere to the Hotel’s rules and regulations.
CANDIDATE’S PROFILE :
Qualifications Required:
- School Certificate or a certificate of equivalent standard.
- National Certificate Level 3 (NC3) in Restaurant and bar service or equivalent qualifications.
- Valid Food Handler Certificate.
Experience Required:
- Minimum 2 years’ experience as Chef De Rang in a hotel will be an advantage.
Key competences (Knowledge, Skills, Attitudes, Behaviours):
- Good communication skills.
- Fluent in English and French.
- Outgoing and pleasant personality.
- Ability to work independently and as part of a team.
- Good communication skills and a positive attitude towards guests and colleagues.
- Ability to follow hotel policies, safety procedures, and instructions from supervisors.
- Flexibility to work shifts, weekends, and public holidays.