CHEF DE RANG

·   Professional welcoming and sales orientated service in restaurant, bar

• Fully responsible for the correct use of the System

• Operation of all procedures according to company standards

• Execution of all F&B activities including functions and special events as laid out by management

• Quality control of the breakfast, lunch and dinner setups in the restaurant

• Ensuring highest level of cleanliness within restaurant, bar in accordance with HACCP standards

• Inventory according to company procedures, correct storage of stock

• Preparation of opening and closing at start and end of season

• Assistance in other departments upon instruction from supervisors (as required)

• Active participation in onboard training programs

• Participate in the departmental meeting

• Ability to effectively and professionally deal with internal & external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflict

 • Participating in the daily menu presentation