Chef de Rang
In the hierarchy of a service team, a chef de ranks reports to the maître d'hôtel (restaurant manager, restaurant manager) and his deputy (assistant restaurant manager). In their absence, he is responsible for the smooth running of the service and is therefore handed over to the Demichef de rang and the Commis de Rang . In order to be able to carry out this activity, training in the hotel and hospitality industry and several years of professional experience are usually required. In addition, employees in the catering industry must have a certificate of instruction in accordance with the Infection Protection Act. As a rule, sound foreign language skills are also expected.
In classic star gastronomy, a Chef de Rang is responsible for a service station with around 20 to 25 guests. He receives the guests, places them, makes recommendations and takes the orders. He may also advise guests on wine and thus also take on the role of sommelier .
In his work, he is usually supported by both a Demi Chef de Rang and a Commis de Rang who, for example, set cutlery, bring bread to the table, refill wine and water and serve food.
Filleting , carving and flambéing dishes are also the duties of the Chef de Rang. In particularly exquisite restaurants, this is often done by the maître d'hôtel or the restaurant manager.
In modern system catering, the Chef de Rang is also employed as the station waiter in the role of deputy restaurant manager . A Commis de Rang or a trainee supports several Chefs de Rang at the same time. In order to save costs, trainees, commis de rang or demi chefs de rang are also employed as station waiters in some restaurants.