Temporary Breakfast Service Staff Neni (f/m/d)
AccorHotel
Zürich
Key information
- Publication date:26 November 2025
- Workload:100%
- Place of work:Zürich
Job summary
NENI restaurant offers a vibrant oriental-Mediterranean cuisine. Join our dynamic team for an exciting challenge!
Tasks
- Ensure smooth processes and maintain clean tables and workplaces.
- Uphold high food standards and deliver a special service experience.
- Use your gastronomy skills to create memorable guest experiences.
Skills
- Initial experience in catering; passion for food and service is key.
- Enjoy working with people and ensuring their well-being.
- Bring enthusiasm for food and a desire to explore new concepts.
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Company Description
The NENI restaurant with its varied oriental-Mediterranean cuisine invites you to enjoy. Behind NENI is Haya Molcho as a creative mind and kitchen virtuoso. In typical 25hours fashion, the service is casually personal.
With us, you can expect an exciting challenge in our service team.
Job Description
How does your working day looks like...
- You take care of smooth processes, clean tables and workplaces, so that you can work hand in hand as a team - even when all guests arrive at the same time.
- You stand for the high level of our food and swear in your colleagues for an equally special service experience.
- As a trained gastronome, you never run out of things to do and conjure up the wow in the guest's face
Qualifications
Your personality counts more than your CV...
- You have already gained initial experience in the catering industry, ideally over several years.
- You enjoy working with people and you like to take care of the well-being of others.
- You are enthusiastic about good food and drinks and like to discover new concepts
- You not only bring your skills, but also your character
Additional Information
Meet us @ 25hours
A young, dynamic and uncomplicated team with a passion for good food awaits you. Get to know the 25hours Hotels and the NENI restaurant with its varied oriental-Mediterranean cuisine by Haya Molcho.
