Chef de Rang (Cuisine)

Chef de rang is a French front-of-house title for the waiter or captain responsible for a particular section of the dining room, known as a rang. The chef de rang manages service for the tables in that section, coordinates with supporting staff and helps ensure guests receive attentive, organized service. Despite the word chef, this is a dining-room position, not a kitchen station-chef role.

Responsibilities of a chef de rang

• Welcome guests and guide them through the menu and service.
• Take and communicate food and beverage orders accurately.
• Coordinate timing of courses and special requests with the kitchen and sommelier where applicable.
• Serve dishes and beverages according to the restaurant’s standards.
• Monitor guest satisfaction and resolve routine service concerns.
• Coordinate table resets, side work and service readiness for the assigned section.
• Support or direct commis de rang and other service assistants assigned to the section.

Position in the dining-room brigade

In a traditional French service brigade, the chef de rang is responsible for a group of tables and may be assisted by a commis de rang, who performs supporting tasks such as carrying plates, clearing and resetting tables. A maître d’hôtel or head waiter may supervise the wider dining-room operation.

Chef de rang versus chef de partie

A chef de rang leads service in a dining-room section. A chef de partie leads a production station in the kitchen, such as fish, sauce or pastry. The titles belong to different sides of restaurant operations.

Service note: The exact duties vary with the restaurant’s service style and staffing structure, but the role combines guest care, product knowledge, timing and coordination.