28 Hospitality English-speaking jobs in Zermatt

The Commis de Cuisine assists in preparing meals, maintaining kitchen cleanliness, and managing supplies. They operate equipment, adhere to hygiene regulations, and contribute to order and cleanliness throughout the kitchen and storage areas.

Manages a specific kitchen station, preparing and presenting dishes according to recipes and standards. Trains and mentors junior cooks and kitchen assistants. Monitors stock levels, controls food waste, and enforces sanitation practices. Assists senior chefs with menu development.

Manages all Food & Beverage operations including restaurants, bar, breakfast, room service, and events. Ensures luxury service standards and guest satisfaction. Oversees teams, monitors performance, and implements corrective actions. Develops and positions the hotel's F&B offering, drives revenue growth, and manages budgets. Ensures compliance with hygiene, safety, and quality standards. Leads, trains, and develops F&B teams.

Provides exceptional guest service by welcoming, assisting, and anticipating guest needs throughout their stay. Manages guest requests, inquiries, and complaints, ensuring prompt resolution and satisfaction. Coordinates with various departments to deliver seamless service and promote hotel facilities and services.

The Sous Chef assists the Head Chef in menu planning, production, and preparation. They oversee daily kitchen operations, including mise en place, quality control, and staff supervision. The Sous Chef also shares responsibility for purchasing, equipment maintenance, and ensuring cleanliness and hygiene standards.

Oversee a kitchen section, preparing authentic Peruvian dishes like ceviche and lomo saltado. Manage quality, portion control, and hygiene while supervising junior staff. Requires culinary qualification and 2-3 years of Chef de Partie experience.

Assists with food preparation, service, and restaurant cleanliness. Supports the service team and ensures guest satisfaction while adhering to hygiene, safety, and quality standards.

Lead the kitchen of a Swiss bistro restaurant, preparing high-quality dishes, developing menus, and supervising staff. Requires culinary training, experience as a Chef or Sous Chef, and knowledge of Swiss cuisine.