Dealing with any guest requests, queries or complaints.
Preparing mise en place.
Understanding the menu and having full knowledge of the products on offer, upselling food and beverages where appropriate.
Completing the billing procedure.
As a Chef de Rang, you will be working on a rotating shift basis, Monday to Sunday, 39 hours a week. Shift patterns will vary from morning and evening shifts (including weekends and bank holidays), so flexibility is required where applicable.
To be a successful Chef de Rang candidate, you must have previous experience working in a food & beverage environment, ideally in a high-end, luxury establishment. You will be guest focused, an excellent communicator and possess high levels of attention to detail.
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