Chef de Rang/Waiter

CHEF DE RANG/WAITER Location: Dubai, UAE Department: Food & Beverage / Operations Reports To: Director of Operations / Restaurant Manager / Senior Chef de Rang Compensation: AED 8,500 per month + Service Charge + Tips Position Overview Crazy Horse Paris - The Dubai Edition is seeking experienced Chefs de Rang/Waiter to deliver fast, polished, and precise table service within a premium theatrical dining environment. This is a high-paced operation where timing is critical. Service must be completed according to specific food-delivery timings and coordinated around a live theatrical performance. The venue operates two shows nightly: Show 1 - Beverages & Bites Fast beverage and light-bite service. Show 2 - Full Dinner Show An approximately 3-hour dining experience featuring a prix fixe menu, with each guest selecting their main course. Candidates with previous banquet service, high-volume dining, hotel functions, events, or large restaurant experience are strongly preferred. Key Responsibilities • Manage assigned tables throughout both nightly performances. • Deliver rapid beverage and bite service during Show 1. • Explain the prix fixe menu during Show 2. • Take and accurately record individual guest main-course selections. • Identify allergies, dietary restrictions, and modifications. • Enter orders accurately into the POS system. • Manage the sequence of starters, mains, desserts, and beverages. • Ensure tables remain within designated service timings. • Coordinate continuously with Food Runners and Drinks Runners. • Monitor each table's progression throughout the approximately 3-hour dinner. • Respond quickly if food or beverage service falls behind schedule. • Work around performance cues and restricted service periods. • Maintain table presentation without disrupting the performance. • Upsell champagne, wine, cocktails, and premium products. • Assist with clearing and resetting between performances. • Maintain strong food, beverage, and allergen knowledge. Requirements • Previous Chef de Rang or upscale table-service experience. • Banquet, high-volume restaurant, luxury hotel, event, or dinner-show experience preferred. • Experience serving significant numbers of guests within fixed timings. • Strong understanding of sequence of service. • Fast, organized, and highly time-oriented. • Excellent attention to table and seat-position accuracy. • Ability to maintain luxury standards under pressure. • Excellent English; additional languages are an advantage. Common Operating Standards The role supports two different service models each night: a fast beverages-and-bites first show and a full 3-hour prix fixe dinner second show. Food must be served according to specific operational timings, requiring close coordination between the kitchen, floor team, and live performance. Speed, accuracy, timing, communication, and professionalism are essential. Show more Show less

Previous Chef de Rang or upscale table-service experience. Banquet, high-volume restaurant, luxury hotel, event, or dinner-show experience preferred. Experience serving significant numbers of guests within fixed timings. Strong understanding of sequence of service. Fast, organized, and highly time-oriented. Excellent attention to table and seat-position accuracy. Ability to maintain luxury standards under pressure. Excellent English; additional languages are an advantage.

Manage assigned tables throughout both nightly performances. Deliver rapid beverage and bite service during Show 1. Explain the prix fixe menu during Show 2. Take and accurately record individual guest main-course selections. Identify allergies, dietary restrictions, and modifications. Enter orders accurately into the POS system. Manage the sequence of starters, mains, desserts, and beverages. Ensure tables remain within designated service timings. Coordinate continuously with Food Runners and Drinks Runners. Monitor each table's progression throughout the approximately 3-hour dinner. Respond quickly if food or beverage service falls behind schedule. Work around performance cues and restricted service periods. Maintain table presentation without disrupting the performance. Upsell champagne, wine, cocktails, and premium products. Assist with clearing and resetting between performances. Maintain strong food, beverage, and allergen knowledge.