Chef de Rang

Hotel Domani; Capri; On-site; EUR 35,000 - 52,000; Full time

Job summary

J.K.Place Capri is seeking a passionate, service-driven Chef de Rang to join its Food & Beverage team on Capri. Reporting to the Restaurant Manager, you will deliver exceptional dining experiences with attentive, refined service, acting as a key contact for guests and coordinating seamlessly with the kitchen and bar teams.

The ideal candidate has 2–3 years of experience in luxury restaurants or hotels, a strong knowledge of food and beverages service, and the ability to anticipate guest needs

Qualifications

• Minimum 2-3 years of experience as Chef de Rang or in a similar role within luxury hotel or fine-dining environment.
• Strong knowledge of restaurant service standards, food pairing principles, and beverages service.
• Basic knowledge of wines, spirits, and classic cocktails enabling informed recommendations.

Responsibilities

• Manage and oversee a designated group of tables, ensuring impeccable service throughout all meal periods.
• Welcome guests in a warm, professional, and personalized manner to create memorable dining experiences.
• Present menus, provide recommendations, and guide guests in choosing dishes and beverages.
• Take and accurately process food and beverage orders while maintaining knowledge of menu items and daily specials.
• Coordinate closely with the kitchen and bar team to ensure timely service delivery.

Education

Hospitality school diploma or equivalent professional training

Job description

ABOUTJKPLACECAPRI

ApioneerofbespokehospitalityonluxuryboutiqueHotelsscenes,J.K.Placehasitsown5-staraddressesinthemostsought-afterdestinations:Capri,Rome,ParisandsooninMilan.TheindependentbrandJ.K.Place,bornin2003fromatruegenuinepassionforgreathospitality,isleaderintheestablishedworldoftailor-madeboutiquehotels.EachJ.K.Place,endowedwithaninnatesenseofprivatehome,hasitsownpersonalityandcharacter,designedtobeinperfectharmonyandconnectionwithitsdestination,cultureandlifestyle,todeliverthehighestlevelofpersonalisedserviceandtocreateunexpectedexperiences.

ABOUTTHEROLE

J.K.PlaceCapriisseekingapassionate,service-driven,anddetail-orientedChefdeRangtojoinitsFood&Beverageteam.

ReportingdirectlytotheRestaurantManagerandAssistantRestaurantManager,thisroleisresponsiblefordeliveringanexceptionaldiningexperiencethroughattentive,personalized,andrefinedservice.Asakeypointofcontactforguestswithintherestaurant,theChefdeRangpersonallyattendstoadedicatedgroupoftables,ensuresseamlesscoordinationbetweenthediningroomandkitchen,andcontributestomaintainingthehigheststandardsofluxuryhospitality.

Theidealcandidatehaspreviousexperienceinluxuryrestaurantsorhotels,astrongknowledgeoffoodandbeverageservice,andanaturalabilitytoanticipateguestneedswhileengagingwithwarmth,elegance,anddiscretion.

KEYRESPONSIBILITIES

• Manageandoverseeadesignatedgroupoftables,ensuringimpeccableservicethroughoutallmealperiods.
• Welcomeguestsinawarm,professional,andpersonalizedmanner,creatingmemorableandauthenticdiningexperiences.
• Presentmenus,providerecommendations,andconfidentlyguideguestsinchoosingdishesandbeverages.
• Takeandaccuratelyprocessfoodandbeverageorderswhilemaintainingthoroughknowledgeofmenuitems,ingredients,anddailyspecials.
• Coordinatecloselywiththekitchenandbarteamstoensuretimelyandseamlessservicedelivery.
• Anticipateguestpreferencesandneeds,providingtailoredrecommendationsandpersonalizedattentionthroughoutthediningexperience.
• SupportoperationsacrossallFood&Beverageoutlets,includingtheLoungeTerraceandPoolarea,ensuringflexibilityandservicecontinuitywheneverrequired.
• SuperviseandsupportCommisdeRangandotherjuniorteammembers,providingguidanceandon-the-jobtraining.
• Ensuretablesandserviceareasaremaintainedtothehigheststandardsofcleanliness,organization,andpresentation.
• Handleguestrequestsandconcernspromptly,professionally,andinaccordancewithJ.K.Placeservicestandards.
• Contributetothecontinuousenrichmentofguestprofilesbyrecordingpreferencesandrelevantinformationtoenhancefutureexperiences.
• ActasarolemodelandambassadorofJ.K.Placevalues,promotingteamwork,professionalism,respect,andexcellence.
• Ensurecompliancewithhealth,safety,hygiene,andsanitationstandardsatalltimes.

QUALIFICATIONSANDEXPERIENCE

• Minimum2-3yearsofexperienceasChefdeRangorinasimilarpositionwithinaluxuryhotelorfine-diningenvironment.
• Strongknowledgeofrestaurantservicestandards,foodpairingprinciples,andbeverageservice.
• Basicknowledgeofwines,spirits,andclassiccocktails,enablingmeaningfulguestinteractionsandinformedrecommendations.
• Hospitalityschooldiplomaorequivalentprofessionaltrainingisconsideredanadvantage.