Chef de Rang Il Lago - Geneva, Switzerland
hosco.
Geneva
Key information
- Publication date:10 December 2025
- Workload:100%
- Contract type:Permanent position
- Place of work:Geneva
Job summary
Join the dynamic team at Four Seasons, a luxury hospitality leader. Experience a supportive work culture and fantastic employee benefits!
Tasks
- Deliver exceptional service in the renowned Il Lago restaurant.
- Anticipate guest needs to enhance their dining experience.
- Maintain impeccable service standards and table setups.
Skills
- 1-2 years of restaurant experience required; bilingual in French and English.
- Strong communication and organizational skills are essential.
- Ability to work well under pressure in a fast-paced environment.
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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 position of Chef de Rang at the Il Lago Restaurant involves the responsibility of being fully trained in service and demonstrating team spirit. The gourmet restaurant has an excellent reputation, which is why we only employ highly qualified staff. A refined, elegant, and warm personality is required to maintain the solid reputation of one of Geneva’s best restaurants. An empathetic and good-willed relationship with customers and colleagues, accompanied by excellent organizational skills, are key elements for a Chef de Rang at the Il Lago Restaurant.
ESSENTIAL FUNCTIONS:
The ability to wear the uniform every day.
The ability to offer restaurant guests distinguished and pleasant service in accordance with Four Seasons standards.
The ability to anticipate guests’ needs.
The ability to perform both opening and closing service of the Restaurant; know how to set tables according to required standards.
The ability to clear and store linen, porcelain, silverware, glassware, drinks, and food.
The ability to quickly move chairs or tables in case of changes in table and cover arrangements.
The ability to serve dishes while explaining their content.
The ability to serve water, bread, and butter during the meal.
The ability to serve coffee and tea; fulfill any request according to Four Seasons quality criteria.
The ability to change ashtrays, offer matches, light cigarettes, and clear crumbs.
The ability to ensure customer satisfaction and handle any problems that may arise; know how to inform a Manager.
The ability to serve in the Restaurant, Room Service, or Banquet during "crunch time".
The ability to report any minor or major incident to the Supervisor.
The ability to react calmly in an emergency situation within the hotel.
The ability to perform other tasks or projects assigned by the Hotel or Restaurant Management.
The ability to respect and carefully handle the costly equipment provided to the restaurant.
Apply and master the quality standards related to your function.
All other duties as assigned. These job functions are subject to possible future modifications.
SPECIFIC TASKS
Know how to manage a section of minimum 5 tables to maximum 7 tables.
Know how to serve drinks and have knowledge of the wine list.
Know how to use the hotel’s computer system (micros) for product billing, invoice printing, and settling payments in the correct system.
Know how to carry trays if the commis cannot keep up with the service; know how to clear and straighten tables.
Know how to present the different menus and each menu by advising customers according to the Chef’s suggestions.
Know how to recognize a customer who may threaten the smooth running of the service.
"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:
Excellent reading, writing, and oral skills in French and English
1-2 years of experience in catering
