Chef de Rang - CDR (Waiters)

Assets Recruiting; Basel; On-site; CHF 45,000 - 60,000; Full time

Job summary

A premier hospitality service provider in Basel is looking for a Chef de Rang to provide exceptional service in various dining areas. The role involves ensuring cleanliness and proper setup, following operational standards, and actively participating in training sessions. Ideal candidates possess strong customer service skills, excellent communication abilities, and thrive in a fast-paced environment. This position offers a unique opportunity to be part of a dynamic team dedicated to guest satisfaction.

Qualifications

• Strong customer service skills.
• Ability to work in a fast-paced environment.
• Excellent communication skills.

Responsibilities

• Ensure professional service in all dining areas.
• Maintain cleanliness and organization according to standards.
• Participate in training programs and daily meetings.

Job description

About the job Chef de Rang - CDR (Waiters)

Purpose of Position

To ensure a friendly and professional service in the restaurant, bar, lounge and the sundeck to the fullest satisfaction of our guests and in accordance with Viking Standards and Operating Procedures.

Responsibilities

This document is not a definite overview of the expected responsibilities, tasks and duties. Items can be added in the future accordingly. The holder of this statement can be asked to take on other tasks in addition of the ones stated on the paper.

• Professional welcoming and sales orientated service in restaurant, bar, lounge and on the sundeck
• Fully responsible for the correct use of the MXP WOS (Wait Order System)
• Operation of all PSO procedures according to company standards
• Execution of all F&B activities including functions and special events as laid out by management
• Quality control of the lunch setups in the restaurant and lounge
• Ensuring highest level of cleanliness within restaurant, bar, pantry, lounge, sundeck in accordance with HACCP standards
• Inventory according to company procedures, correct storage of stock; establishing of par levels
• Preparation of opening and closing ships at start and end of season
• Assistance in other departments upon instruction from supervisors (as required)
• Active participation in onboard training programs
• Luggage duty on embarkation and disembarkation day, and participation in loadings
• Following the Wait Order System (WOS) procedures
• Participate in the departmental Daily Reunion
• Ability to effectively and professionally deal with internal & external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and
• Participating in the daily menu presentation