124 Hospitality jobs for English speakers in Switzerland

Supervise stewards to ensure high standards in kitchen operations. Coordinate daily pot and dish wash, maintaining high cleanliness in back-of-house areas. Ensure adherence to all health, hygiene, and safety guidelines.

Chef de Partie - Pastry role involves cake and sweets preparation, monitoring mise-en-place, and maintaining strict hygiene and safety standards. This position requires a proactive, detail-oriented individual to contribute to departmental and financial targets.

Executive Pastry Chef leads all pastry and bakery operations at The Park Gstaad. Responsibilities include driving product excellence, developing signature concepts, and managing the Pastry and Bakery team. Requires 5+ years in luxury pastry operations.

Assistant Waiter/Waitress to deliver precise, attentive food and beverage service across all F&B outlets. Responsibilities include maintaining high standards, restocking supplies, and resolving guest concerns to ensure memorable dining experiences.

Lead the Reservations operation at The Park Gstaad, ensuring seamless guest experiences and maximizing revenue. Oversee all reservations, manage inventory, and drive team development in a luxury hospitality setting.

Chef de Partie for the winter season at The Alpina Gstaad. Requires a chef/cook EFZ or comparable training, experience as Commis Entremetier, and strong English skills. Responsibilities include station management and quality control.

Lead and develop the Concierge Team to deliver exceptional luxury guest service at the Grand Hotel Locarno. Oversee all concierge services, build local partnerships, and manage operations for the hotel's reopening.

Senior Bartender responsible for guest service, drink preparation, and shift leadership. Must be enthusiastic about the bar scene, eager to learn, and possess patience for perfecting drinks.

Reliable, discreet, and motivated live-in Housekeeper needed for a private household in the Canton of Zug. Responsibilities include maintaining cleanliness and organization while assisting with daily household tasks. Spanish and English skills are preferred.

Lead Housekeeping operations for the Grand Hotel Locarno through pre-opening and daily service. Ensure highest standards of cleanliness, hygiene, and presentation across all areas while managing team and standards.

Junior Sous Chef role requires high-end cooking and catering experience, knowledge of international cuisines, and ability to manage line cooking and personalized diet menus. Must be organized, flexible, and communicative in English.

Assists the Executive Housekeeper in organizing and operating the housekeeping department. Responsibilities include managing personnel, ensuring adherence to standards, and maintaining impeccable cleanliness across all areas. Requires 2+ years in a 5-star hospitality environment with ship operations experience.

Chef de Cuisine is responsible for the entire galley sector, including supervising work, ordering, purchasing, and budget control. This role involves planning menus, maintaining quality standards per regulations, and managing galley equipment.

Part-time Housekeeper needed for a private household. Responsibilities include general cleaning, laundry, ironing, and organization. Must be reliable, detail-oriented, proactive, and comfortable with dogs. Requires previous housekeeping experience and a valid EU passport or Swiss work permit.

Assistant Chief Housekeeper supports the Executive Housekeeper to oversee housekeeping functions on Ocean vessels. Responsibilities include maintaining cleanliness, managing supplies, and leading a multi-cultural team. Requires shipboard or premium hospitality experience.

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.

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.

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.

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.