25 Hospitality English-speaking jobs in Canton of Valais

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.