Room clerk

The commis de rang starts out in the room service profession and, under the direction of a chef de rang, carries out service operations. They convey the hotel's image through their exemplary attitude, warm and friendly welcome, professionalism and availability.

Their job :

The commis de rang works closely with his/her chef de rang, carrying out the tasks assigned to him/her. They move back and forth between the kitchen and the dining room. Once they have gained some experience, they may be allowed to serve customers, but initially they stand back from the service, observe, learn and carry out simple tasks to support the service. They are often referred to as "rotating" commis de salle, as they successively intervene in all areas of room service as and when required.

Under the responsibility of our General Manager, his or her activities are :

• Carry out the tasks of cleaning, setting and laying the tables in the restaurant
• restaurant, or as required
• Organise and maintain the pantries before and after each service
• Comply with the chef de rang's instructions
• Participate in the smooth running of the service by carrying out the tasks assigned by the
• head waiter
• Serve customers and carry out service support tasks
• Clearing tables, setting up for the next service, putting away service
• service equipment
• Respect environmental commitments

Main qualities :

• Motivation and personal investment in learning the job
• Discipline and ability to listen
• Good physical condition
• Speed and efficiency
• Interest in catering and service in general

Main qualifications and levels of training :

CAP: CAP restaurant
BAC: Bac pro service and marketing or a technical baccalaureate in hotel management
Career path: Chef de rang