Main purpose:

The Chef de Rang is responsible for the flawless delivery of restaurant service to our guests, whose satisfaction is the main objective of our team.

Reports to: Restaurant Manager.

Main duties & responsibilities:

Deliver restaurant service according to our standards and procedures in order to offer a tailor made culinary experience to our Guests, Coordinate the Commis de Rang during service if on duty; Create and maintain a personalised interaction with Guests;
Responsible for the cleanliness and tidiness of the restaurant; Responsible for the equipment and supplies assigned to perform the service;
Contribute to the achievement of the economic targets of the restaurant with a deep knowledge of the culinary offer and appropriate suggestions and recommendations to Guests; Comply with H&S national rules and company instructions.

We offer:

Seasonal contract according to C.C.N.L. Settore Turismo. Learning & development activities and career opportunities.
Opportunity to stay in one of our hotels at a reduced rate (35€ per night) upon reaching 6 working months. You will also be entitled to 50% discount at bars and restaurants of the Company and 20% discount on wellness treatments at our Spa and on products “Irene Forte”. Staff celebrations.

Competencies required:

Collaboration: Be able and willing to work as a team within the department and with other departments. Personal Effectiveness & Communication: Demonstrate selfcontrol and present information clearly and with confidence.
Personal development: Be open to and accept constructive feedback and use it to improve. Ongoing dialogue with Head of Department on own performance objectives. Business orientation: Be able to follow guidelines and priorities assigned by Head of the Department in order to achieve goals in a timely and satisfactory way. Perform hisher tasks with integrity.
Technical Skills: Demonstrate technical competence and knowledge related to the role.Other requirements: Professional experience in the same role preferably in deluxe hotels and restaurants
English knowledge at Intermediate level; Valid HACCP certification;
Knowledge of F&B management software; Passion for service and ambition to grow professionally;
Flexibility; Attention to detail.

Please apply forwarding your CV with full details and enclose the approval to process the personal data according to local privacy laws and standards (d.lgs. 19603).