Commis de Cuisine, Demi-Chef de partie, Chef de partie (Banquets, Breakfast, Montreux Jazz Café, Petit Palais Terrace, Funky Claude’s Bar, In Room Dining) Fixed-term contract - (M/F/X) - Spring 2026

Company Description

Located on the shores of Lake Geneva and facing the magnificent view of the Alps, the Fairmont Le Montreux Palace hotel is a distinguished hotel establishment, a member of the Accor group, the Fairmont brand, and affiliated with Swiss Deluxe Hotels. Boasting an incomparable worldwide reputation characterized by 236 luxurious rooms and suites and one of the most refined gastronomic experiences, the Fairmont Le Montreux Palace hotel is truly an enchanting place. Its six restaurants and bars offer a wide range of delights that will satisfy the most demanding palates. The Montreux Jazz Café is the must-visit spot to feel the rhythm of the Festival 365 days a year in the magical setting of the Fairmont Le Montreux Palace, the MP’s Bar & Grill is a high-end restaurant with a relaxed atmosphere specializing in grilled dishes unmatched in the region, and Funky Claude’s Bar is the undisputed place to land late into the night to enjoy an incredible lineup of traditional and exclusive cocktails to the beat of the best live scene in town. Fairmont Le Montreux Palace also specializes in hosting congresses, meetings, and seminars. The Fairmont Spa is a 2000 m² wellness area dedicated to fitness, relaxation, and beauty.

Job Description

In every Fairmont hotel, the Kitchen brigade organizes unforgettable meals thanks to efficient backstage organization and exceptional cuisine. Attentive to details, the commis de cuisine prepares kitchen equipment and food with the utmost care to enable the creation of exceptional dishes.

At banquets, you will allow our clients to enjoy exceptional dishes during their events. At the Montreux Jazz Café, you will prepare dishes that allow our clients to feel the rhythm of the Montreux Jazz Festival all year round, while at the Petit Palais Terrace you will participate in creating summer cuisine with a Mediterranean touch.

Our team will do everything possible to ensure you thrive during this season!

We are looking for talents who share our values; if the concepts of pleasure, professionalism, and personalization speak to you, then apply!

Summary of responsibilities:

General Missions:

• Constantly provide professional, friendly, and engaging service
• Offer clients professional, engaging, and attentive services while assisting colleagues
• Respect all hygiene and safety policies (HACCP) when handling food and beverages
• Ensure consistency in the preparation of all dishes and that they comply with recipes and hotel standards
• Commit to the quality of your service, discretion, and perfect honesty
• Maintain a professional attitude, be smiling, and remain calm at all times
• Ensure cleanliness and maintenance of all work areas, utensils, and equipment
• Respect ergonomic work standards in health & safety rules, hygiene, and sanitary prescriptions
• Respect the policies, procedures, and service standards of the department and company
• Perform any other tasks as assigned

Specific Missions for Commis de cuisine:

Reporting to the Chef de Partie, the essential responsibilities and functions of the position include, but are not limited to:

• Assist in the preparation and plating of all dishes, whether à la carte or buffet, according to recipes and hotel standards
• Actively share ideas, opinions, and suggestions
• Ensure proper rotation of products in all cold rooms to reduce waste
• Know all menu dishes, daily specials, and promotions

Specific Missions for Demi-Chef de partie:

Reporting to the Chef de Partie, the essential responsibilities and functions of the position include, but are not limited to:

• Prepare dishes according to standards and customer expectations
• Participate creatively in menu development with the chef
• Manage your workstation, always under the supervision of a superior
• Perform daily checks of mise en place to ensure quality and freshness standards
• Ensure proper rotation of products in all cold rooms
• Participate in proper rotation, labeling, and storage of food to reduce costs
• Keep the kitchen and equipment in good working order and clean
• Have quick execution skills
• Know all menu dishes, daily specials, and promotions

Specific Missions for Chef de partie:

Reporting to the Sous Chef, the essential responsibilities and functions of the position include, but are not limited to:

• Participate creatively in menu development
• Participate in proper rotation, labeling, and storage of food to reduce costs
• Propose suggestions to increase food revenue and propose solutions to control "food cost"
• Communicate daily with the heads of sales points to know customer feedback
• Continuously strive to improve the preparation and presentation of dishes
• Ensure proper rotation of products in all cold rooms
• Have quick execution skills
• Know perfectly all menu dishes, daily specials, their preparations, and promotions

Qualifications

Qualifications for Commis de cuisine:

• Cook’s Federal Certificate of Competence (CFC) or equivalent
• 3 years of experience including apprenticeship
• Previous experience in a 4* or 5* hotel is an asset
• Good knowledge of the French language
• Apply hygiene and safety policies (HACCP)
• Passion for cooking
• Particularly responsible and reliable
• Ability to work alone and in a team
• Ability to work effectively under pressure in a fast-paced environment
• Flexibility and availability in schedules
• Good presentation, neat and conscientious

Qualifications for Demi-Chef de partie:

• Cook’s Federal Certificate of Competence (CFC) or equivalent
• 5 years of experience including apprenticeship
• Previous experience in a 4* or 5* hotel
• Good knowledge of the French language
• Apply hygiene and safety policies (HACCP)
• Passion for cooking
• Particularly responsible and reliable
• Ability to work alone and in a team
• Inventive and creative in work
• Ability to manage multiple requests simultaneously and handle last-minute changes
• Ability to work effectively under pressure in a fast-paced environment
• Flexibility and availability in schedules
• Good presentation, neat and conscientious

Qualifications for Chef de partie:

• Cook’s Federal Certificate of Competence (CFC) or equivalent
• 6/7 years of experience including apprenticeship
• Previous experience in a 4* or 5* hotel is an asset
• Good knowledge of the French language
• Apply hygiene and safety policies (HACCP)
• Passion for cooking
• Particularly responsible and reliable
• Ability to work alone and in a team
• Inventive and creative in work
• Ability to manage multiple requests simultaneously and handle last-minute changes
• Ability to work effectively under pressure in a fast-paced environment
• Flexibility and availability in schedules
• Good presentation, neat and conscientious

Physical implications of the position:
The physical implications of the position include, but are not limited to:

• Constant: standing and walking throughout the work period
• Constant: lifting and carrying loads
• Frequent: kneeling, pushing, pulling, lifting
• Occasional: going up or down stairs and ramps

Additional Information

VISA REQUIREMENTS

To work in Switzerland, the candidate must possess a Swiss work permit or be from an EU-17 or EU-8 European country.

Please note that only applications sent through our recruitment site  https://careers.accor.com/fr/fr  will be considered.

BENEFITS

• Housing possibility depending on availability
• 1 meal per working day (benefit in kind)
• Discounts in various local businesses
• Preferential rates within the Accor Group, at our points of sale, and in the Swiss Deluxe Hotels portfolio
• Join us and discover all our other benefits…

Additional Information

Our values

Respect:
We value the needs, ideas, and individuality of others. We treat everyone with fairness and dignity.

Belonging:
We celebrate our differences. We support each other and are always united.​

Integrity:
We build trust through mutual respect and authenticity.​

Empowerment:
We have the power to take initiative and anticipate moments that create unforgettable experiences. ​

Excellence:
We build authentic connections and cherish every opportunity to make those around us feel special.​

Diversity and inclusion

Fairmont is committed to creating an inclusive environment where diverse talents thrive. We welcome candidates from all backgrounds to join our team.

Employee benefits:
Join our team and enjoy a range of exclusive benefits for your colleagues, including free upgrades, extended stays, discounted stays at Fairmont and Raffles properties, special discounts on dining and wellness, as well as additional luxuries to enhance your experience. We believe it is important to take care of our team, ensuring your hard work is rewarded with exceptional benefits.