16 English-speaking jobs in Zermatt

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.

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.

Deliver exceptional culinary experiences as a Private Chef in a luxury alpine chalet. Responsibilities include menu planning, high-quality food preparation, and managing kitchen operations. Requires strong culinary skills and attention to detail.

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.

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.

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.

Chalet Cook Host for a 5-month temporary contract. Responsibilities include guest service, breakfast preparation, daily housekeeping, and maintaining chalet ambiance. Requires 2+ years in luxury hospitality.

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.

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.

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.

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.

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.

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 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.