A Chef de rang is subordinate to the service manager. In order to be able to carry out the activity of Chef de rang, training in the hotel and catering industry and many years of experience in this area are required.
A Chef de Rang is responsible for a service station with up to 25 guests in a hotel or restaurant - he is the first point of contact. Other tasks are:
receiving the guests and allocating the seats
advice on menu selection (knowledge of dishes and drink menu)
possibly recommendations of wines
take orders
preparing and serving drinks
serving dishes
take care of the well-being of the guest
billing (immediate payment in restaurants, in hotels charging to the room account)
Filleting, carving and flambéing food are also among the tasks of Chef de rang in the upscale gastronomy. He is assisted in his work by the Demi chef de rang and/or Commis de rang or apprentice.