Demi Chef de Rang

Bachelor of Hotel Management (Hotel Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

The Role of the Demi Chef de Rang

The Demi Chef de Rang is an essential role within the Food & Beverage department, playing a key part in creating a memorable dining experience for every guest. As a senior member of the service team, the Demi Chef de Rang is responsible for managing a specific section of the restaurant, ensuring that guests receive exceptional, personalized service from the moment they arrive until their departure. This role requires not only technical expertise in service but also a deep understanding of the cultural and religious practices of the region, ensuring that all service elements are respectful and aligned with local customs.

Knowledge and Skills:

• 2-3 years experience in the same role within a fine dining or similar restaurant, with a strong track record of delivering high-quality service.
• Extensive knowledge of food and beverages, with a strong understanding of cultural practices.
• Exceptional customer service and interpersonal skills, with a passion for creating memorable dining experiences.
• Ability to work efficiently under pressure, maintain composure during busy service periods, and handle multiple tasks simultaneously.
• Fluent in English, with the ability to communicate effectively with a diverse range of guests and colleagues.
• Willingness to work flexible hours, including evenings, weekends, and holidays, as required by the restaurant's schedule.
• Meticulous attention to detail in all aspects of service, from table settings to guest interactions.
• Strong leadership skills with the ability to inspire and mentor junior staff, fostering a collaborative and high-performing team environment.
• Excellent verbal and written communication skills, with the ability to articulate menu details, service standards, and guest feedback effectively.
• Ability to adapt to changing circumstances and guest needs, maintaining a high standard of service in all situations.
• A professional appearance and demeanor, reflecting the standards and values of the restaurant.
• This position requires standing and walking for extended periods, as well as carrying trays, moving furniture, and other physical tasks related to service.
• The role operates within a busy restaurant environment, where the ability to work in a fast-paced and sometimes high-pressure setting is essential.

What to Expect:

• Competitive Net Salary in a Tax-Free Environment
• Accommodation
• Transportation
• 30 days vacation
• 10 days Public Holidays per year
• Paid home leave tickets.
• Complimentary employee meals
• Medical Insurance
• Employee Assistance Program
• Worldwide Complimentary Room Nights with Four Seasons
• Laundry/dry cleaning provided for work attire.