1. Guest Service: Ensuring excellent customer service by greeting guests, escorting them to their tables, and attending to their needs throughout their dining experience.

  2. Order Taking: Taking food and beverage orders from guests, providing recommendations if requested, and accurately recording orders to ensure correct preparation by the kitchen staff.

  3. Coordination: Liaising with the kitchen team to communicate orders and ensure timely delivery of meals to guests' tables.

  4. Beverage Service: Serving drinks, including wine, cocktails, and other beverages, with knowledge of pairing recommendations and proper serving techniques.

  5. Table Maintenance: Setting and clearing tables, ensuring they are clean and properly arranged to enhance the dining experience.

  6. Problem Resolution: Addressing any guest concerns or complaints promptly and professionally, seeking solutions to ensure guest satisfaction.

  7. Team Collaboration: Working closely with other service staff, including waiters, bartenders, and busboys, to ensure seamless coordination and teamwork.

  8. Upselling: Recommending additional menu items, specials, or promotions to enhance the guest experience and increase revenue.

  9. Cash Handling: Processing payments accurately, handling cash transactions, and reconciling receipts at the end of the shift.

  10. Knowledge Update: Staying informed about menu items, ingredients, preparation methods, and any changes or specials to provide accurate information to guests.

Overall, a Chef de Rang plays a crucial role in delivering exceptional dining experiences to guests through attentive service, efficient coordination, and effective communication within the restaurant team.