120 Hospitality jobs for English speakers in Switzerland

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.

Wellness Host/ess for River Cruises offering personal and group exercise sessions. Requires physical education certification, relevant experience, and First Aid certification. Must be friendly and fluent in English and/or German.

Patissier for River Cruises is responsible for preparing bakery dishes, supervising the station, and ensuring hygiene standards. Requires a patissier or baker diploma, relevant experience, and English proficiency.

Hotel Manager for River Cruises is responsible for entire Hotel Operations, supervising service, galley, inventory, and administration. Requires hotel/gastronomy diploma, years of experience, and English proficiency.

Purser for River Cruises requires experience in hotel/cruise ship administration, accounting, and quality standards. Responsibilities include managing financial details, guest/crew accounting, and overseeing service operations. Must be fluent in English.

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 laundry equipment.

Serve beverages to guests in assigned areas on river cruises. Duties include service tasks, adhering to quality and hygiene standards, and teamwork. Requires relevant experience, knowledge of international beverages, and fluency in English and/or German.

Oversee Housekeeping department functions and personnel on river cruises. Ensure quality standards in cleaning and maintenance. Manage stocks, laundry, and lead the team while adhering to safety regulations.

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

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

Manage the entire service department on river cruises, ensuring smooth operations and quality standards. Responsibilities include staff scheduling, handling passenger inquiries, and overseeing service execution.

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.

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.

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.

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. Requires minimum 2 years of experience in the hotel/catering industry.

Manages entire Hotel Operation on Ocean vessels, coordinating Department Heads to meet Viking’s STAR Service Standard. Requires 5+ years as Hotel General Manager with cost/revenue focus and shipboard experience.

Greet guests warmly to create a memorable first impression. Manage reservations, seating, and guest flow efficiently. Provide proactive, personalized service and coordinate with the F&B team to ensure seamless service in a 5* hotel setting.