THE ROLE OF CHEF DE RANG @ SOURCE
Being a Waiter at The Gilpin Hotel & Lake House requires varying degrees of skill and bucket loads of enthusiasm. With two very different restaurants on our beautiful sites – we employ staff with a range of skills and qualifications. Every staff member is important in helping to create a smooth and incredible dining experience for our guests.

A Chef de Rang

• Runs a section of the restaurant to a high standard throughout the guest’s full dining experience
• Shows flexibility and adaptability in working both breakfast, lunch and dinner shifts
• Sets up the restaurant before dinner service according to the table plan
• Understands the menu and any amendments that need to be made for allergens
• Communicates guest issues with the management team and the kitchen
• Processes food orders and payments on EPOS
• Takes drinks orders and process them on EPOS
• Prepares tea and coffee to guest’s requirement
• Presents and explains the the layout of the wine list to guests
• Seats guests confidently in the restaurant and explain how the menu works
• Serves dishes confidently to the guests using the correct explanation from the kitchen
• Calls away dishes to the kitchen in an efficient manner
• Clears tables with elegance
• Read guests confidently and understands the table side manner they may be expecting
• Understands safety procedures and follow them to ensure guests and colleagues are kept safe
• Represents the restaurant in a positive manner all while on hotel grounds
• Communicates clearly with guests to manage their expectations and never lie to them
• Takes pride in and look after the uniform provided by Source
• Sets a good example for the commis waiters
• Has a good understanding of food hygiene and the role it plays in every part of the restaurant
• Supports other team members in their roles
• Is first aid trained
• Recognises Love & Laughter guests and treats them accordingly