Head Waiter (Chef de Rang)

Main Duties of a Chef de Rang

The Chef de Rang is responsible for the quality of service within their designated section (or "rang") of the dining room. Their main duties include:

• Greeting and seating guests: Welcoming, seating, and advising customers, presenting menus, and answering their questions about dishes or beverages.
• Supervising service: Organizing and coordinating the work of servers and commis in their section, allocating tables, and managing priorities.
• Taking orders and serving: Ensuring that dishes and drinks are served correctly, at the right time, and in compliance with the establishment's standards.
• Customer relations: Anticipating customer needs, resolving problems or complaints, and ensuring their satisfaction.
• Coordination with the kitchen: Transmitting orders, checking the quality of dishes, and liaising with the kitchen team for smooth service.
• Administrative management: Preparing bills, managing checks and payments for their section, and checking service equipment.

Skills of a Chef de Rang

The Chef de Rang must combine interpersonal and technical skills:

• Interpersonal skills: A sense of service, diplomacy, active listening, ability to manage stress, and teamwork.
• Technical skills: Knowledge of dishes and beverages, table service and tray service techniques, mastery of hygiene and food safety standards.
• Organization and management: Ability to supervise a team, delegate tasks, and manage priorities.
• Foreign languages: Proficiency in English or other languages is an asset for welcoming international clientele.

Training to Become a Chef de Rang

The position of Chef de Rang can be accessed after a CAP (Certificate of Professional Aptitude) or a Professional Baccalaureate in catering, supplemented by front-of-house experience. Further training in hospitality and catering (BTS Hôtellerie-Restauration, professional degree) or internships in gourmet restaurants are an advantage for rapid career progression.

Companies That Recruit

Chefs de Rang are sought after in all types of establishments: traditional restaurants, gourmet restaurants, hotels, resorts, cafes, and international chain restaurants. Opportunities exist both in France and internationally.

Salary of a Chef de Rang

The salary varies depending on the type of establishment and experience:

• Junior: Approximately €1,800 to €2,000 gross per month.
• Experienced: Between €2,200 and €3,000 gross per month.
• High-end / luxury establishments: Up to €4,000 gross per month, including bonuses and tips.

Possible Career Evolutions

After several years of experience, a Chef de Rang can progress to:

• Maître d'hôtel or Restaurant Manager.
• Restaurant Director or Food & Beverage Director in a hotel.
• Service Trainer or Hospitality & Catering Coach.

Success Stories of Vatel Graduates