Chef de Rang

Concept

Park Chinois represents the culmination of Alan Yau’s ultimate Chinese fine dining and entertainment restaurant. The 1920s Shanghai inspired ambience will open its doors to an eclectic selection of music and vocal performances in an atmosphere of sophisticated, charming elegance, combined with exceptional food quality underpinned by classic French fine dining service culture.

Role

The Chef De Rang’s primary role is to serve the table. The main responsibility is the guest care, the mise en place of the tables and the service in its entirety. The concept distils the notion of the restaurant as theatre, where diners become the undisputed stars of the production, and Chef de Rang the supporting actors. They manage the Commis and direct the floor in matters of cleaning, cutlery polishing and all other service maintenance duties. They follow the Maître D’hôtel’s instructions and, if required, serve the table following the cloche service protocols and explain each dish in a concise, quick and mindful manner. The Chef de Rang will also on occasion serve special dishes at the table, in the case of flambé or carving, as and when required for the finest service.

Prerequisites

The Chef de Rang will be expected to have experience working as a Chef de Rang, or Head Waiter, in a well established restaurant. They will have a minimum of level 1 WSET and fine dining service experience; Asian cuisine knowledge is desirable. The Chef de Rang will have refined skills in all aspects of table service and maintenance, as well as developed food and wine knowledge. Exceptional interpersonal skills will ensure the Chef de Rang can provide the finest table care with unsurpassed attention to detail. They must be immediately likeable and trustworthy with a professional and affable demeanour.