40 English-speaking jobs in Zermatt

Qualified Housekeeping Attendant needed for the 2026/2027 winter season. Responsibilities include cleaning and preparing guest rooms, sanitizing areas, and managing supplies. Must ensure high standards of cleanliness and respond to guest requests.

Chef de Partie responsible for à la carte dishes in the restaurant for the Winter season 2025/26. Requires competent and independent work.

Bramble Ski Chef for a temporary contract delivers refined, restaurant-quality dining in a luxury alpine chalet. Responsibilities include menu planning, food preparation, and managing kitchen operations while ensuring exceptional guest experiences.

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.

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.

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.

Housekeeper for a temporary contract maintaining luxury properties. Responsibilities include daily cleaning, laundry management, and ensuring high standards of cleanliness. Requires 1-2 years of professional housekeeping experience.

Deliver safe, high-quality ski instruction to adults, children, and groups. Requires recognized instructor qualification, excellent skiing ability, and strong customer service skills.

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 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.

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.

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.

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.

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.

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.

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.