Chef de Rang

1 General field of competence, objectives
The Chef de Rang ensures the smooth running of activities in their area and thus contributes to the success of the service. They are responsible for serving, recommending, and selling dishes and/or drinks.

2 Key missions/main responsibility
Responsibility for the assigned area/a defined number of tables
– Implementation of service processes, including HACCP
– Welcoming and guiding guests to the table, taking on the role of host
– Monitoring a service station and working at this station
– In exceptional cases: Collection of payments from customers (with the agreement of the OPS director)
– Active selling (aperitifs, menu of the day and wine, recommendations of desserts and digestifs, presentation of appetizer and dessert trolleys directly at the table) with the aim of increasing turnover
– Additional sales, up-selling, cross-selling
– Taking orders and dispatching to the relevant production division (kitchen, pizzeria and buffet)
– Handling guest complaints in accordance with the standard
– Monitoring of equipment and furniture
– Carrying out and monitoring cleaning work
– Responsibility for leaving the station impeccably tidy and clean when leaving it

3 Skills
You possess excellent knowledge of German or French, depending on the canton in which you work. You also possess basic knowledge of Italian.
You possess knowledge regarding dish preparation, hygiene regulations, catering and oenology.
You are able to handle service utensils and food cutting tools and are capable of managing orders, your cash drawer and the daily recipes.
4 Personality/qualities
Your personality is characterized by the following qualities:
– Self-control
– Resilience
– Sense of duty
– Versatility, team spirit
– Charisma
– Customer orientation

5 Communication
– Actively contributes to service staff meetings on site
– Ensures a positive team spirit