🇨🇭 Chef de Partie Wanted — Badrutt's Palace Hotel, St. Moritz

🍽 Opportunity Badrutt's Palace Hotel is hiring a Chef de Partie for its Food & Beverage kitchen team for winter 2026/27, running late November 2026 to early April 2027 with return-season potential built into the offer from day one. Asking for good command of both Italian and English — not just English — says something about the international brigade you'd be joining. 👨‍🍳 Role & Responsibilities Prepare, cook and present dishes within your assigned kitchen section to a high standard Select, prepare and handle fresh ingredients for consistent quality Contribute ideas to seasonal menu development Maintain hygiene, safety and cleanliness per HACCP regulations Work closely with the Executive Chef, Sous Chefs and wider kitchen team Support the training of junior team members when required Manage your section's organisation, quality and attention to detail 🌎 ChefJobs Abroad Analysis St. Moritz-level luxury hospitality runs on a genuinely international kitchen — asking for Italian fluency alongside English signals a brigade drawn from across Europe. The season structure (late November to early April, framed explicitly around returning for future seasons) plus a 13th-month salary from day one and five weeks of paid holiday is a notably strong package for fixed-term seasonal work. Worth flagging positively: the hotel's own fraud warning — never pay to apply, official emails only from @badruttspalace.com — is a sign of a well-run HR operation, not a red flag. For a CDP who wants luxury-hotel fine-dining credentials in one of the world's most storied alpine resorts, with a real path to return seasons, it's a strong seasonal trade-up. ✅ Best Fit Chefs with CDP-level experience in a luxury hotel or fine dining kitchen, ready for an international brigade Those fluent in both Italian and English, not just English Cooks who want a seasonal contract with a genuine invitation to return in future seasons Chefs drawn to a strong seasonal package — 13th-month pay from day one, 5 weeks holiday Those comfortable in a fast-turnover luxury resort kitchen through peak winter Not a fit for chefs seeking a permanent, year-round contract — this is fixed-term seasonal