Commis de Cuisine Izumi - Geneva, Switzerland
hosco.
Geneva
Key information
- Publication date:10 December 2025
- Workload:100%
- Contract type:Permanent position
- Place of work:Geneva
Job summary
Join Four Seasons, where our people create luxury experiences.
Tasks
- Support kitchen operations with precise food preparation.
- Maintain high hygiene standards in food handling.
- Collaborate with team and manage guest requests promptly.
Skills
- 2-4 years in luxury hospitality or similar restaurants.
- Fluent in French and English, both spoken and written.
- Proficient in essential culinary techniques.
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About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
A landmark on lake Geneva since 1834. With enchanting views of the lake and the snow-capped Alps in the distance as well as the Old Town, Geneva’s first hotel remains the first choice of sophisticated travellers and world statesmen. Come and unwind from your day with a treatment at our rooftop Spa, and build connections with colleagues over Italian gastronomy at Michelin-starred Il Lago before retreating to your Pierre-Yves Rochon–designed room for a good night’s sleep. Four Seasons Hotel des Bergues Geneva blends a revitalized sense of history with warm and genuine personal service in the very heart of the city.The Four Seasons Hotel des Bergues is Geneva’s first hotel, a monument combining contemporary and classic decoration, on the lakefront, the old town and the famous banking district with a breathtaking view of the Jet d’Eau. A modern Spa and a dynamic F&B operation complete the exceptional service provided by our extraordinary team.
JOB PURPOSE:
The Commis de Cuisine’s role is to produce the necessary mise en place proportionally to the demand of the clientele and the hotel’s activity and to maintain his/her station with impeccable hygiene. He/she must report to his/her superior any encountered problem or possible request for information.
ESSENTIAL FUNCTIONS:
Follow dress code procedures.
Check the mise en place to ensure stock of materials for the shift and gather them as needed.
Update his/her station to have all necessary equipment.
Have his/her station ready for service.
Prepare all dishes received by the computer system in a correct and precise time and communicate with the cooks on time.
Maintain his/her workplace clean, neat and organized respecting standards.
Properly clean his/her station after storing and labeling food accurately.
Respect all equipment and ensure they are not neglected.
Count requests if necessary.
Handle and immediately report any accident.
Face any emergency situation, in terms of safety, within the hotel.
Perform any other task or project assigned by Management, a supervisor or an employee.
Execute VIP requests from the Izumi Restaurant.
Follow guidelines for customer requests.
Be certified in sanitary services.
Have knowledge of Four Seasons food standards.
Perform alternative cooking.
Apply and master quality standards related to your function.
"The list of tasks specified above is not exhaustive, your role will require constant adaptation to situations of high activity and specific customer relationship management."
Swiss Nationality, Swiss residency authorization or EU citizen will be considered only.
PREREQUISITES:
1. 2 to 4 years of professional experience in similar restaurants or luxury hotel catering of similar type.
2. Excellent reading, writing and oral skills in French and English.
3. Master the basics of the trade, (vegetable cutting, cold sauce, basic hot sauce, stock, fumet)
