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Business development manager Jobs in Montreux

Zuletzt aktualisiert: vor 3 Tagen
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OCEAN - Chef de Cuisine

OCEAN - Chef de Cuisine

VikingMontreux, Vaud, CH
Mehr anzeigenZuletzt aktualisiert: vor 5 Tagen
SAP FI Business Analyst - cFin - General Ledger -Remote

SAP FI Business Analyst - cFin - General Ledger -Remote

RandstadVevey, CH
Homeoffice
Mehr anzeigenZuletzt aktualisiert: vor 9 Tagen
Purchasing Manager

Purchasing Manager

AccorFairmont Le Montreux Palace, Montreux, Switzerland
Full-Time
Mehr anzeigenZuletzt aktualisiert: vor über 30 Tagen
  • Gesponsert
Product manager - Prévoyance à Lausanne

Product manager - Prévoyance à Lausanne

Banque Cantonale VaudoiseMontreux
Unbefristet
Mehr anzeigenZuletzt aktualisiert: vor 23 Tagen
STORE MANAGER ASSISTANT (H / F / X) - 80-100%

STORE MANAGER ASSISTANT (H / F / X) - 80-100%

ONLY Stores SwitzerlandMontreux, Vaud, Schweiz
Quick Apply
Mehr anzeigenZuletzt aktualisiert: vor 25 Tagen
Employé(e) de Restauration & Bar

Employé(e) de Restauration & Bar

Sommet EducationGlion-sur-Montreux, CH
Mehr anzeigenZuletzt aktualisiert: vor über 30 Tagen
  • Gesponsert
Marketing & Commercial Young Graduate Programme

Marketing & Commercial Young Graduate Programme

Nestlé Schweizla Tour-De-Peilz, CH
Mehr anzeigenZuletzt aktualisiert: vor 26 Tagen
Responsable équipe de vente (f / h / d) - Agence générale Lausanne - Succursale Yverdon-les-Bains

Responsable équipe de vente (f / h / d) - Agence générale Lausanne - Succursale Yverdon-les-Bains

Swiss LifeGS Montreux
Vollzeit
Mehr anzeigenZuletzt aktualisiert: vor 26 Tagen
  • Gesponsert
Gérant adjoint (H / F / D)

Gérant adjoint (H / F / D)

Genossenschaft Migros Waadt1815 Clarens, CH
Mehr anzeigenZuletzt aktualisiert: vor 19 Tagen
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Stagiaire aux Banquets / Petit Déjeuner La Palmeraie 6 mois - Printemps 2025 – H / F

Stagiaire aux Banquets / Petit Déjeuner La Palmeraie 6 mois - Printemps 2025 – H / F

ACCORMontreux, Switzerland
Mehr anzeigenZuletzt aktualisiert: vor 23 Tagen
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Boulanger-pâtissier BM Montreux

Boulanger-pâtissier BM Montreux

Fresh Food & Beverage Group1820 Montreux, CH
Mehr anzeigenZuletzt aktualisiert: vor 3 Tagen
DATA ENGINEER (Python, Spark, Docker )

DATA ENGINEER (Python, Spark, Docker )

BK SearchMontreux
Mehr anzeigenZuletzt aktualisiert: vor 23 Tagen
Aide Magasinier CDD - H / F

Aide Magasinier CDD - H / F

FAIRMONTMontreux, Vaud, Switzerland
Mehr anzeigenZuletzt aktualisiert: vor 5 Tagen
Wedding & Events Manager

Wedding & Events Manager

AccorHotelMontreux, Vaud, Switzerland
full-time
Mehr anzeigenZuletzt aktualisiert: vor 19 Tagen
Senior Sales Professional (Reports Directly to MD) (Clarens)

Senior Sales Professional (Reports Directly to MD) (Clarens)

Antal InternationalMontreux, Switzerland
Mehr anzeigenZuletzt aktualisiert: vor über 30 Tagen
HR Generalist 60-80% FR / ENG

HR Generalist 60-80% FR / ENG

Michael PageMontreux, CH
Mehr anzeigenZuletzt aktualisiert: vor 19 Tagen
Node.JS Fullstack Developer

Node.JS Fullstack Developer

LHHMontreux
Mehr anzeigenZuletzt aktualisiert: vor über 30 Tagen
Graduate Assistant

Graduate Assistant

Inspired Education GroupMontreux, CH
Mehr anzeigenZuletzt aktualisiert: vor über 30 Tagen
Health & Safety Manager (h / f / d) 100%

Health & Safety Manager (h / f / d) 100%

BMSSaint-Légier-La Chiésaz, Switzerland
Mehr anzeigenZuletzt aktualisiert: vor über 30 Tagen
Bonding & Painting expert (f / m / d)

Bonding & Painting expert (f / m / d)

AlstomVilleneuve, CH
Mehr anzeigenZuletzt aktualisiert: vor über 30 Tagen
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OCEAN - Chef de Cuisine

OCEAN - Chef de Cuisine

VikingMontreux, Vaud, CH
Vor 5 Tagen
Stellenbeschreibung

PURPOSE OF POSITION

  • The Chef de Cuisine (CDC) supervises and manages the entire Galley of the venue assigned to them, ensuring the smooth operation of all events, food preparation, presentation and delivery, over the course of service in that venue, and that the quality standards & procedures are in line with Company Procedures and STAR Service Standards.
  • You are required to serve as a link between your assigned Galley and the Main Galley.
  • It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.YOUR RESPONSIBILITIES
  • In conjunction with the Sous Chef, the CDC is fully responsible for the entire Galley of the assigned venue, which includes but is not limited to food safety, creativity, cleanliness, staff management, time management, repair & maintenance, public relations and guest interaction.
  • Visit the assigned Galley venue as often as possible during the course of service, in conjunction with the assigned Head Waiter, checking every table and ensuring that Guests are provided with the best meal / service possible; follow up on negative feedback received; monitor reports such as Voyage\Cruise Report, to identify opportunities to improve Guest service and satisfaction.
  • Assist the Executive Chef to prepare requisitions for all catering equipment to ensure a productive operation.
  • Assist all Section Heads in areas of responsibility to countercheck all food requisitions and make the necessary adjustments; regularly collect and enter all meal count figures from the assigned galley, into the meal count system; monitor / control flagged and expensive item requisitions; check meat, fish & seafood ordering & thawing procedures; tour all storerooms frequently and assist the Provisions Team; conduct menu briefings every two days or as often as required.
  • Countercheck daily deliveries from the Storeroom to ensure its accuracy.
  • Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving food on a daily basis to ensure that all food outlets & displays are in line with the quality & cleanliness of Viking’s Standards and all Public Health Policies. Visit various food preparation stations & conduct random tastings to correct any discrepancies (quality / taste / appearance) immediately.
  • Be familiar with the Human Resources Manual & Shipboard Training; have an in-depth understanding of the working hours policies & procedures; be familiar with crew contracts and work schedule hours / week, to maintain working hours paperwork and if necessary, correct entries for payroll.
  • Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for “The Daily Reunion”, to provide feedback & operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.
  • Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Chef de Cuisine and establish the manner and means to train personnel.
  • Provide competent leadership to all direct reports. Responsibilities include, but are not limited to : Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.
  • Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.
  • Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.
  • Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.
  • Become knowledgeable and ensure your team are knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.
  • Positively contribute to achieving / succeeding Culinary KPI goals (quality & financial) for the Culinary Department; have full knowledge about safety & security procedures and can operate in line with all Public Health, Environmental and Safety & Security Policies; participate in all training concerning onboard training, safety & security, fire prevention, evacuation exercises as required by the company.
  • Demonstrate the ability to take over the Executive Chef’s position for a temporary period (with the necessary training) at any given time, assist with Cooking Demonstrations, as required.
  • This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.

YOUR PROFILE

  • A required minimum of ten years’ culinary experience, including three to four years of experience as a Chef de Cuisine or similar position, within a premium brand hospitality environment; advanced culinary skills, are required. Previous haute-cuisine education is an advantage.
  • Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.
  • Must be able to effectively handle complex situations, including managing interactions with guests.
  • Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player
  • Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required.
  • Team builder with effective motivational skills and coaching abilities, with a demonstrable comprehensive knowledge of Public Health and Sanitation compliance
  • Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.
  • Previous cruise industry experience is an advantage.