The chef de rang is the waiter responsible for a rang, a group of tables. They know the menu, the allergies of the guests in their section and the timing of the courses; they serve, clear, look after the wine and answer requests. The term comes from the French hospitality tradition.
They work with one or more commis, who help by carrying plates and topping up bread, water and wine. Above them is the maître, who runs the room and signals each course. At a small event the roles may overlap.
What to ask
In the quote, waiting staff should be turned into numbers: how many chefs de rang, how many commis, how many tables each covers and for how many hours. For plated service, industry guides suggest one waiter per 15-20 guests as a guide. Find out more in the guides on staff roles and how many waiters you need.
