As a Chef de Rang on luxury river cruise vessels, your responsibilities typically include:

  1. Managing a designated section of the dining room, ensuring that all guests receive exceptional service.
  2. Welcoming guests upon arrival, escorting them to their tables, and presenting menus.
  3. Taking orders accurately and efficiently, providing recommendations, and answering any questions about the menu.
  4. Coordinating with kitchen staff to ensure timely delivery of food orders and maintaining quality standards.
  5. Serving food and beverages with precision and attention to detail, adhering to proper service techniques.
  6. Anticipating guests' needs and proactively addressing any requests or concerns.
  7. Assisting in the setup and breakdown of dining areas before and after service.
  8. Collaborating with other dining room staff to ensure smooth and efficient service.
  9. Handling payments, processing transactions accurately, and maintaining financial records.
  10. Upholding cleanliness and hygiene standards in the dining area, including table setup and maintenance.
  11. Adhering to all safety protocols and regulations, including those related to food handling and service.
  12. Providing exceptional hospitality and creating a memorable dining experience for passengers throughout their journey.
  13. Continuously striving to exceed guest expectations and enhance the overall dining experience on board.