43 Hospitality jobs for English speakers in Switzerland

Prepare evening meals for groups of 20 to 150 people according to a set menu. This role involves hands-on cooking, serving, and cleaning.

Purser for River Cruises is responsible for administration, quality standards, financial details, and guest/crew service. Requires experience in hotel/cruise ship administration, accounting, and fluency in English.

Prepare and bake fresh bread and products for guests and crew on river cruises. Responsibilities include planning production, following recipes, and managing ingredient orders. Requires culinary education and fluency in English and/or German.

Cabin Stewardess for River Cruises involves thoroughly cleaning cabins and areas according to standards. Duties include room service and maintaining hygiene safety precautions. Requires English proficiency, trustworthiness, and a pleasant demeanor.

Perform daily reception duties, manage passenger queries, and solve problems onboard river cruises. Requires hotel business training, receptionist experience, and English proficiency.

Sous Chef for River Cruises is responsible for galley workflow, quality, and hygiene standards. Requires culinary training, management experience, strong budget skills, and fluency in English.

Chef de Cuisine for River Cruises is responsible for the entire galley sector, including ordering, budget control, and menu planning. Requires a professional culinary diploma and experience in a Chef de Cuisine role.

Manage the entire service department on river cruises, ensuring smooth operations and quality standards. Responsibilities include overseeing service, managing staff, and handling passenger inquiries. Requires relevant experience and strong English skills.

Executive Chef for River Cruises, responsible for the entire galley sector. Duties include menu planning, purchasing, budget control, and ensuring hygiene standards. Requires a professional culinary diploma and Chef de Cuisine experience.

Responsible for laundry operations, including maintaining linen inventory, managing cleaning supplies, and ensuring quality control. Must adhere to safety, environmental, and HACCP standards while handling equipment.

Chef de Partie for River Cruises. Responsibilities include dish preparation at the hot galley station, organizing provisions, and maintaining quality and hygiene standards per HACCP. Requires a Cook diploma and relevant experience.

Hotel Manager for River Cruises is responsible for overseeing all Hotel Operations, including service, galley, inventory, and administration. Requires experience in hotel operations, leadership, and English proficiency.

Patissier for River Cruises is responsible for preparing bakery dishes, organizing provisions, and maintaining galley standards. Requires a patissier/baker diploma, relevant experience, and English proficiency.

Night Auditor for River Cruises requires experience in Front Desk Operation and cash handling. Duties include ensuring passenger satisfaction, daily settlements, and managing passenger documentation while adhering to safety regulations.

Chef de Partie prepares meals for guests on river vessels following Viking River Cruises Standards and HACCP rules. Responsibilities include stock management, maintaining clean areas, and assisting with ship operations. Minimum two years of experience in the hotel/catering industry is required.

Hotel General Manager for Ocean vessels. Oversee all hotel operations, including F&B, entertainment, and shore excursions. Requires 5+ years as a Hotel GM with cost/revenue focus and prior shipboard experience.

Cook responsible for creating international menus and outstanding guest service. Duties include food preparation, stock control, team supervision, and maintaining safety standards. Requires culinary experience and fluent English.

Experienced Housekeeper needed for a private family on a rotation basis. Responsibilities include full housekeeping, deep cleaning, laundry, and ironing. Must have experience with children and be a native speaker of French, English, Italian, or Russian.

Assists with food preparation, service, and restaurant cleanliness. Supports the service team and ensures guest satisfaction while adhering to hygiene, safety, and quality 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.