CHEF DE RANG

Ensure impeccable table setting and execute precise, refined service à l'assiette while managing fluid billing and cash handling. Accel clients naturally with accurate culinary advice on dishes, cooking methods, and pairings, and perform in-room meat and fish carving with ease. Maintain a polished presentation and elegant posture throughout a 43-hour continuous shift, managing intense service without losing the client connection. Participate actively in the dining room atmosphere within a constant team spirit. This role supports L'Élysée Saint-Honoré's high-end brasserie standards in Paris, offering a net monthly salary of €2,200 plus individual tips, full medical coverage, and 50% reimbursement of the Pass Navigo.