Which of the following is a key food and beverage service personnel?

A key food and beverage service personnel is the Chef de cuisine. This is because the Chef de cuisine is responsible for managing the kitchen and overseeing the preparation of food. They are also responsible for creating menus and ensuring that the food served is of high quality and meets the standards of the establishment. The other options, such as Commis de rang, bellman, and receptionist, are not directly related to food and beverage service but may have roles in the overall hospitality industry.