Chef de rang - Hall waiter - Cash waiter

Chef de rang - Hall waiter - Cash waiter

A Chef de rang is subordinate to the service manager. In order to be able to carry out the activity of Chef de rang, training in the hotel and catering industry and many years of experience in this area are required.

A Chef de Rang is responsible for a service station with up to 25 guests in a hotel or restaurant - he is the first point of contact. Other tasks are:

  • receiving the guests and allocating the seats

  • advice on menu selection (knowledge of dishes and drink menu)

  • possibly recommendations of wines

  • take orders

  • preparing and serving drinks

  • serving dishes

  • take care of the well-being of the guest

  • billing (immediate payment in restaurants, in hotels charging to the room account)

Filleting, carving and flambéing food are also among the tasks of Chef de rang in the upscale gastronomy. He is assisted in his work by the Demi chef de rang and/or Commis de rang or apprentice.


16 February 2018