Main Responsibilities – Demi Chef de Rang
- To provide courteous, professional, efficient and attentive service at all times, in accordance with the hotel’s F&B standards and procedures.
- To assist the Chef de Rang in ensuring the smooth operation of the assigned section and delivering a high-quality guest experience.
- To perform opening and closing procedures for the respective outlet as assigned.
- To have thorough knowledge of all food and beverage items on the menu and confidently recommend dishes, beverages and suitable combinations to guests.
- To support upselling initiatives by suggesting appropriate menu items and alternatives.
- To ensure that tables are properly set, maintained and cleared according to the hotel’s service standards.
- To anticipate guests’ needs, handle enquiries courteously and establish positive relationships with guests.
- To coordinate effectively with the kitchen, bar and other F&B team members to ensure smooth and timely service.
- To ensure that the outlet, service stations and surrounding areas are kept clean, organized and properly prepared at all times.
- To monitor operating supplies and contribute to reducing spoilage, breakage and wastage.
- To report guest complaints or operational issues to the Chef de Rang, Supervisor or Manager and ensure appropriate follow-up.
- To assist in the training and guidance of Commis de Rang when required.
- To participate in periodic inventories of operating equipment and supplies.
- To undertake any reasonable tasks and secondary duties assigned by the Chef de Rang, Supervisor or Outlet Manager.
- To remain flexible and, when required, rotate within different F&B outlets or other areas of the hotel according to operational needs.