Chef de Rang F/M/X

About Orient Express

Artisan of travel since 1883, Orient Express sublimates the art of travel with its luxury trains, hotels, and sailing yachts. The brand has just launched its first hotel, Orient Express La Minerva, in Rome – which will be followed by Orient Express Venezia at Palazzo Donà Giovannelli in 2026. The experience continues with the recent launch of La Dolce Vita Orient Express train, followed by Orient Express Corinthian in 2026, the first of two Orient Express Sailing Yachts, and finally, the return of L’Orient Express train to railways. Since 2022, Orient Express is part of Accor Group’s leading collection of luxury brands with a century-old legacy in the hotels and fine- dining sectors. In 2024, Accor and LVMH entered into a strategic partnership to accelerate the development of Orient Express. Follow the journey at @orientexpress on Instagram or visit the website at www.orient-express.com.

About Orient Express La Minerva

Considered as the beloved capital of the Orient Express legend, Rome is the first Orient Express hotel, La Minerva, in 2025. Orient Express has entrusted the interior architecture and artistic direction of the hotel Hugo Toro. The former Palazzo Fonseca is a sumptuous 17th-century palace with a huge, majestic façade. A place of memory still adorned with its Roman columns, sculptures by Rinaldo Rinaldi, a disciple of Canova, and the fascinating goddess Minerva. At the end of 2024, a new décor and interior inspired by the Roman domus and the riches of the "Eternal City" will be revealed with a new touch of contemporary elegance.

Position Overview

Our Chef de Rang are a crucial member of the Food & Beverage team dedicated to providing exceptional quality and service to our guests. The Chef de Rang will be a part of the F&B Team (F&B Director, Assistant F&B Director, Restaurant Managers, Chef de Rang) to provide an outstanding breakfast, lunch and dinner experience in compliance with HACCP and the Hotel standards of excellence for the warmest welcome and guest centricity.

 

Key Responsibilities

• Ensure a timely, accurate and high-quality service, providing the work direction for the restaurant staff
• Supervises wait staff, verifying that their workstations are stocked neat and orderly and ensuring that the restaurant premises, silver, glass, porcelain etc. are kept clean and in good working order
• Ensures that the dining room is ready for guests by checking overall condition of restaurant regularly, according to HACCP and the Hotel standards and regulations
• Provides guests with quality service by monitoring staff assignments and responsiveness
• Performs all service duties of the restaurant
• Coaches the restaurant staff to achieve revenue goals
• Actively pushes high profit food and beverage items and informs staff to increase sales
• Greets and seats guests, making sure they receive the best-in-class service
• Seeks appropriate opportunities to deal with guests, personalizing the restaurant experience
• Ensures readiness and compliance among all staff to gather all guest needs and to timely fulfill all their requests
• Ensure that the food deliveries from kitchen to the guests match all the Hotel excellence standards
• Proactively coaches effective relations between kitchen production and restaurant service

 

• Reports all potential and real hazards immediately and takes action to prevent them from happening
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Ensures that emergency procedures are enforced to provide for the security and safety of guests and employees
• Coaches employees to work in a safe manner that does not harm or injure self or others
• Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct is maintained by all employees in the department

 

• Checks that all food and beverage sales is registered and paid for appropriately
• Checks the restaurant reservations to be aware of VIP guests  
• Attends meetings and training required by the Restaurant Manager
• Continuously seeks to endeavor and improve knowledge of own job function, staying abreast of applicable liquor laws, hotel rules and restaurant limitations

Qualifications

• Hotel School diploma with high grade
• Minimum 2-years' experience preferably at a high-level Restaurant/Hotel in the same role
• Flexibility, high team working and leadership
• Curious, team player, caring about guests and employees, attention to details
• Flexibility to work on several shifts, weekends and holidays
• Ability to remain professional and calm in a fast-paced, high volume environment, consistently delivering impeccable and elegant service to our guests
• Italian and English confidence are mandatory
• Constant top-level grooming
• Constant compliance with HACCP, Hotel’s hygiene standards, procedures and code of conduct,
• Ability to work efficiently also under pressure
• Legal right to work in Italy.