The chef de rang is responsible for the service area in upscale catering and is the first point of contact for guests.
What’s it all about?
- The Chef de Rang as head of the service team
- What are the tasks of a Chef de Rang?
- The career of a Chef de Rang
- METRO as partner of the Chef de Rang
The chef de rang heads the service team in upscale restaurants. He oversees the service, ensures that the guests are satisfied and that all processes outside the kitchen run smoothly. He is part of the kitchen brigade and works closely with other members of the team such as the restaurant manager and the sommelier. Reporting to him are the demi chef de rang, who has his back and supports him, as well as the commis de rang, the other service staff.
What are the duties of a Chef de Rang?
- Welcoming guests: The chef de rang is often the first point of contact for guests. He welcomes them, guides them to their seats and advises them on food and drinks. He takes orders and is responsible for ensuring that the guests' wishes reach the kitchen team. If the restaurant does not have its own sommelier, the chef de rang also takes on this role and makes wine recommendations.
- Coordination of the service team: The chef de rang is responsible for the entire service team. He distributes tasks and responsibilities within the team and ensures that the individual team members fulfil them.
- Table service: The chef de rang and his team are responsible for providing guests with a satisfactory restaurant experience through professional table service. Together with his team, he sets the tables, replenishes cutlery, glasses and crockery as required and serves drinks and food. He also carves meat, fillet fish and flambés desserts.
- Complaints management: Guests often pass on praise and criticism to the chef de rang. He then passes the feedback on to the kitchen team, the restaurant manager or the sommelier.
- Billing control: The chef de rang is responsible for correct invoicing and billing of guests.
The career of a Chef de Rang
According to the kitchen brigade, the chef de rang first completes training as a restaurant or hotel specialist. He usually starts his career as a commis de rang. The next stage in the kitchen brigade is demi chef de rang, before progressing to chef de rang. Professional experience is a decisive factor here. In upscale catering, foreign language skills and a certificate of instruction in accordance with the Infection Protection Act are also required.
METRO as partner of the Chef de Rang
With the help of the digital cash register system DISH POS, the DISH Pay payment system and the DISH Reservation digital reservation tool, METRO supports the chef de rang with the processes in the dining room. The digital services make guest service processes simpler, faster and more efficient.
