We are seeking a passionate and dedicated Chef de Rang to join our team as a key ambassador of our exceptional dining experience. You will play a crucial role in creating an atmosphere defined by authenticity, meticulous attention to detail, and a profound respect for the art of hospitality. In this role, you will take charge of the smooth operation of your designated section, leading and mentoring junior staff while working closely with the team to cultivate a warm and memorable environment. Embodying Reschio philosophy of elegance, sustainability, and care, you will ensure that every guest feels genuinely welcomed, valued, and inspired by the unique ambiance we provide. With an unwavering commitment to precision, professionalism, and teamwork, you will be instrumental in upholding our excellent standards and fostering Reschio culture of hospitality.

• Proactively anticipate guest needs, focusing on attention to detail and personalized service.
• Prepare and maintain the setup for each shift (breakfast, lunch, dinner), ensuring a flawless dining experience.
• Build and maintain professional and ethical relationships with guests, suppliers, and colleagues.
• Supervise and train commis de rang within your section, ensuring teamwork and excellence.
• Collaborate with co-workers to ensure seamless operations and guest satisfaction.
• Collect materials and supplies from the warehouse as per instructions and assist in counting linen per established procedures.
• Ensure adherence to HACCP rules and guidelines for food safety and hygiene.
• Oversee the proper use and upkeep of all equipment and materials.
• Implement knowledge and skills gained during training sessions.

• A strong sense of ethics, responsibility, and dedication to high standards of service.
• Exceptional attention to detail and the ability to anticipate and exceed guest expectations.
• Excellent interpersonal and communication skills to foster collaboration and a positive work environment.
• Strong organizational skills with the ability to manage time and prioritize tasks efficiently.
• Familiarity with restaurant operations, including HACCP standards, mise en place, and inventory management.
• Flexibility to handle changing situations and work efficiently under pressure.
• Proficiency in English; additional languages are a plus.
• Quick thinking and decision-making skills to handle guest concerns and operational challenges.
• Meticulous approach to maintaining high standards in service and presentation.
• Familiarity with restaurant operations, including HACCP standards, mise en place, and inventory management.

• A supportive and inclusive work culture that values team members.
• Tailored learning and development programs, including communication skills, language enhancement, and IT skill development.
• Access to wellness activities like yoga, team-building events, and welfare measures.
• Staffa accommodation and meals.
• Competitive salary.

Additional Notes

Further details about the role and benefits will be discussed during the interview process.