Description
The Chef de Rang assists the maître d'hôtel by directing and guiding dining-room staff, allocating work, controlling service quality, managing mise-en-place and equipment, and ensuring smooth service. The role requires initial experience as a chef de rang or first waiter, strong organizational and leadership skills, bilingual Dutch and French ability with English, and hotel-school training or equivalent experience. It is a full-time permanent position following a successful interim period, with split shifts, weekday and weekend work, and benefits including meals, vouchers, commuting support, an eco-voucher, a year-end bonus, hospitalization insurance, and flexible working hours.
