Position Overview
Our Chef de Rang ā In-Room Dining Night is a crucial member of the Food & Beverage team, dedicated to delivering exceptional service and ensuring a seamless in-room dining experience during night operations.
The Chef de Rang will be part of the F&B Team (F&B Director, Assistant F&B Director, Restaurant Managers, In-Room Dining Team) and will be responsible for providing efficient, discreet and high-quality overnight service to guests in compliance with HACCP regulations and the Hotel standards of excellence, ensuring guest comfort, privacy and satisfaction at all times.
Key Responsibilities
⢠Ensure a timely, accurate and high-quality in-room dining service during the night shift, from order taking to delivery and service in the guest room.
⢠Coordinate with the kitchen and night operations to guarantee prompt preparation and delivery of orders.
⢠Prepare, check and organize in-room dining trays, trolleys and equipment, ensuring they meet the Hotelās quality and presentation standards.
⢠Ensure all service stations and pantry areas are stocked, clean and orderly throughout the shift.
⢠Deliver food and beverages to guest rooms while maintaining professionalism, discretion and a guest-centric approach.
⢠Set up trays or trolleys in guest rooms according to the Hotel standards and ensure correct presentation and service etiquette.
⢠Retrieve trays and trolleys from corridors and rooms promptly to maintain cleanliness and service efficiency.
⢠Ensure that all food deliveries from the kitchen to the guest match the Hotel excellence standards.
⢠Actively promote and recommend high-profit food and beverage items when taking orders to increase revenue.
⢠Monitor and ensure that all guest requests and special requirements are handled efficiently and promptly.
⢠Maintain effective communication with Front Office, Night Manager and Kitchen teams to ensure smooth overnight operations.
⢠Ensure that guest privacy and confidentiality are always respected during room service operations.
Safety & Compliance
⢠Ensure full compliance with HACCP regulations and Hotel hygiene standards.
⢠Report any potential or real hazards immediately and take preventive action.
⢠Fully understand and comply with the hotelās fire, emergency and safety procedures.
⢠Ensure that all work is carried out in a safe manner that does not harm or injure self or others.
⢠Maintain the highest standards of personal hygiene, uniform, grooming, body language and professional conduct.
Administrative Duties
⢠Ensure that all food and beverage orders are correctly registered and charged in the system.
⢠Maintain accurate records of overnight orders and transactions.
⢠Be aware of VIP guests, special requests or late arrivals requiring in-room dining service.
⢠Attend meetings and training sessions as required by the Restaurant Manager or In-Room Dining Manager.
⢠Continuously improve knowledge of menu items, service procedures, hotel standards and applicable regulations.