Chef de Rang

In the hotel and catering industry, the Chef de Rang is responsible for a service station. He receives and looks after guests, coordinates the workstations and the relevant employees, makes recommendations and takes orders. He advises the guest about food and drinks and takes care of the guests well-being.

He is supported in his tasks by the Demi Chef de Rang and the Commis de Rang, both of whom report to him. He is at the guest’s side with words and deeds and is always ready to read the guests’ wishes from their eyes.

Filleting, carving and flambéing food are also part of his job. This position usually requires training in the hospitality industry and several years of professional experience. A hygiene certificate or instructions on the Infection Protection Act should also be available. Good knowledge of English and another foreign language are an advantage.

The Chef de Rang works hand in hand and under the direction of the restaurant manager in order to jointly achieve the operating standards and goals.