Chef de Rang

Coordinate the service for your station, ensuring personalized client greetings and attentive service throughout their experience. Advise guests on menu items and beverages while promoting point-of-sale offers to drive additional sales. Supervise Commis de Rang, apprentices, and interns, overseeing station setup, workspace cleanliness, and post-service storage. Verify daily menu suggestions and stock availability before each shift. Address client requests and complaints professionally to foster loyalty. Adhere to billing, payment, quality standards, and internal procedures. Manage equipment to minimize breakage, contribute to inventories, and maintain HACCP and food safety norms. Collaborate with hotel departments to ensure a seamless client experience. Requires French, English, and Arabic proficiency, plus confirmed Chef de Rang experience in high-end hospitality.