Chef de Rang - In-Room Dining Night F/M/X

Position Overview

Our Chef de Rang – 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 Hotel’s 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 hotel’s 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.