15 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.

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.

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.

This role involves welcoming and assisting guests, building positive relationships, and providing personalized attention to VIP and special guests. Responsibilities include managing inquiries, handling complaints, promoting hotel services, and maintaining accurate guest profiles.

Chef de Partie manages menu planning, production, mise en place, and inventory. This role involves daily quality checks, staff supervision, and assisting with apprentice training. Duties include preparing various services and coordinating with the head chef.

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.

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.

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.