18 Hospitality English-speaking jobs in Zermatt

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.

Manage all Food & Beverage operations across restaurants, bar, breakfast, room service, and events/banqueting. Ensure luxury service standards and guest experience. Coordinate service, kitchen, stewarding, and back-of-house teams. Lead strategic development and positioning of the hotel's Food & Beverage offering. Drive revenue growth through concept development and upselling. Manage budgets, forecasting, cost control, purchasing, and inventory. Ensure compliance with hygiene, safety, and quality standards. Lead, recruit, train, and develop F&B teams.

Maintain high standards of cleanliness in staff accommodation, including bedrooms, bathrooms, and common areas. Prepare rooms for new arrivals and conduct inspections. Report maintenance issues and follow safety standards.

The Chef de partie plans and prepares menus, oversees station mise en place, and ensures quality control. They delegate tasks, manage inventory, and participate in staff training. The role requires collaboration with the head chef and the ability to manage various service periods.

Provides service support, assists with table preparation, and ensures guest satisfaction. Manages service station, coordinates with kitchen and bar teams, and handles guest requests. Leads, inspires, and develops Demis-Chefs de Rang and Commis de Rang. Ensures compliance with hygiene, safety, and quality standards.

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.

Night Front Office Manager handles late arrivals, early departures, and guest services per ISO standards. Duties include nightly audits, transaction reconciliation, financial reporting, and managing guest issues.

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.

MX Zermatt seeks a chalet couple: one experienced Chef to produce gourmet cuisine and manage menus, and one Host to provide guest service and maintain the chalet.

Assist the Executive Housekeeper in daily management and supervision of the Housekeeping Department. Coordinate staff, conduct inspections, monitor supplies, and handle guest requests to maintain hotel standards.

Assistant Housekeeping Manager assists in managing, training, and motivating the housekeeping team. Responsibilities include monitoring cleanliness standards, conducting inspections, handling guest complaints, and managing supplies and schedules.

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.

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.

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 guest services, including information, reservations, and luggage handling. Manages mail, parcel post, and guest transfers. Coordinates emergency procedures and guest requests. Maintains inventory and ensures guest safety.

Prepare and serve alcoholic and non-alcoholic beverages while delivering exceptional guest service. Maintain expert knowledge of spirits, wines, and cocktails. Ensure bar cleanliness, manage inventory, and comply with all service and safety standards.

Skilled Sous Chef needed with experience in Swiss and European cuisine. Responsibilities include menu development, kitchen operations, staff supervision, and maintaining high food safety standards. Requires culinary training and proven leadership.