WHAT DOES A CHEF DE RANG DO?

With a few years of professional experience, it’s time to act as Chef de Rang. As Chef de Rang, you take on personnel responsibility. You are the first contact person for guests and the operational saddle point between Commis-/ Demichef de Rang, restaurant management as well as its representation, the Deputy Restaurant management.

WHAT ARE YOUR TASKS?

The station is your stage. You run the restaurant operations with the assistance of your Demichef de Rang and Commis. As a result, you take on personnel responsibility.

As the last exclusively operational instance, you control all daily preparatory work and in the service you are the protagonist of the guest. You make food and beverage recommendations, serve them, and bill guests.

WHEN CAN I BECOME CHEF DE RANG?

Professional experience is a must have – all career steps ( Commis de Rang, Demichef de Rang) and the corresponding areas of responsibility must be secure and consolidated.

HOW MUCH DOES A CHEF DE RANG EARN?

Wages depend on many factors. If you start as a Chef de Rang, work experience is a very important criterion. Your previous tasks in the daily service must sit and you must be able to pass them on to trainees or Commis de Rang. The size of the establishment, the level of cuisine, the number of guests and, of course, the state (different tariffs) fall under these conditions. The range is a salary of approx. 1,900.00 EUR – 2,500.00 EUR gross per month.

WHERE CAN I FIND A JOB?

The Performer. Always on the guest, always in the guest room. Indispensable in top gastronomy.

Walnut Careers accompanies you in your career planning and offers you daily new jobs in gourmet gastronomy and luxury hotel business.