We respect your privacy
We use cookies to improve your experience on our site. Essential cookies are necessary for the site to function. You can choose to accept or reject optional cookies.
Chef / Cook CV in Switzerland: practical guide
Build a chef CV for Switzerland: CFC in cooking, fine dining, 5-star Alpine hotels, winter and summer seasons.
Create my chef CVThe Swiss gastronomy market
Switzerland has over 140 Michelin-starred restaurants and hundreds awarded by GaultMillau. Hot spots: Zermatt, St. Moritz, Verbier, Gstaad (winter season), Ascona, Montreux, Lucerne (summer season), Zurich and Geneva (year-round). Major hotel houses (Dorchester Collection Alpina Gstaad, Badrutt's Palace, Beau-Rivage Geneva, Baur au Lac Zurich) and chains (Mandarin, Four Seasons, Kempinski, Marriott) seek specialised CVs. The industry also employs heavily in contract catering (SV Group, Compass, Eldora, ZFV).
Seasonality and contract types
Seasonality is strong in Switzerland. Alpine resorts run two distinct seasons: winter (December to April) and summer (June to September). Many chefs alternate between resorts each year. Clearly mention seasonal contract durations, the brigades you worked in (size, nationalities, executive chef) and your mobility. Big cities offer year-round roles at Kempinski, Mandarin, Suvretta House. The Swiss seasonal contract often includes on-site accommodation and specific allowance.
Training and certifications
The CFC in cooking (3 years) is the reference training. Also the AFP kitchen employee (2 years), the federal head chef certificate and the federal chef diploma. Renowned Swiss schools: Ecole hoteliere de Lausanne (EHL), Les Roches (Bluche), Hotel Institute Montreux (HIM), SHMS. Mention French CAPs or foreign equivalences with their recognition status (SEFRI validation). Continuing education in HACCP, hygiene, allergens and dietetics adds value.
Technical skills to highlight
Recruiters expect specifics: type of cuisine mastered (French, Italian, fine dining, fusion, pastry, bakery, Asian), brigade positions (commis, demi-chef de partie, chef de partie, sous-chef, executive chef, pastry chef), team management ability (chefs managed, covers per service, average ticket CHF). Mention product specialties: black truffle, Lake Geneva fish, Swiss PDO meats, Swiss chocolate, Valais wines. Awards (Michelin stars, GaultMillau points) are decisive.
ATS checklist for a Swiss chef CV
- State the CFC cook or AFP kitchen employee
- Mention brigade position (commis, chef de partie, sous-chef)
- Specify awards (Michelin stars, GaultMillau points)
- Cite establishments (5-star, fine dining, catering)
- Indicate seasons worked (winter Zermatt, summer Ascona, etc.)
- Add hygiene/HACCP and allergen training
- Use terms "brigade", "chef de partie", "covers per service", "CFC cook"
Exemples concrets
Valued technical skills
- •Chef de partie in fine dining
- •Brigade management (10 chefs, 150 covers per service)
- •HACCP and OAliV compliance, allergen handling
Swiss hospitality training
- •CFC cook (3 years) + federal certificate
- •Ecole hoteliere de Lausanne (EHL) professional pathway
- •HACCP and allergen continuing education (SQS)
Ressources utiles
Useful guides
Hospitality and Restaurant CV in Switzerland
CV tips for the Swiss hotel and restaurant industry: seasonal work, language requirements, certifications, and key skills for hospitality professionals.
Writing an English CV for the Swiss Market
How to adapt your English-language CV for Swiss multinationals. UK vs US vs Swiss conventions, vocabulary tips, and common pitfalls.
Most Valued Soft Skills on a Swiss CV
Discover which soft skills Swiss employers prize most in 2026 and how to showcase communication, teamwork, adaptability, and multilingualism on your CV.
Templates for every profession
Choose from 37 professional templates and customize them to your image
Arc
Decorative
Ribbon
Decorative
Pulse
Dynamic
Neon
Neon
Timeline
Timeline
Bold
Bold
Split
Two-tone
Bubbles
Creative
Waves
Creative
Geometric
Geometric
Gradient
Gradient
What our clients say
Thousands of professionals trust us to create their perfect CV
4.9/5
Average rating
9+
Customer reviews
8
5-star reviews
Sarah Johnson
Product Manager @ Google Switzerland
Best CV builder I have used
The templates are modern and professional. I was able to create my CV in just 20 minutes. The PDF export is high quality and the price is unbeatable.
January 2026
Michael Brown
Senior Consultant @ McKinsey
Perfect for professionals
Clean interface, great templates, and excellent value for money. I recommend it to all my colleagues looking for a new opportunity.
January 2026
Emma Wilson
Research Associate @ EPFL
Academic template is excellent
The academic CV template helped me present my publications and research experience professionally. Got interviews at top universities!
January 2026
FAQ
Is the CFC cook required in Switzerland?
For skilled roles, yes. Chefs trained abroad must have their diploma recognised by SEFRI. CFC equivalence opens doors at 5-star hotels and fine dining. Without CFC or recognition, commis and kitchen assistant roles remain accessible.
Which Swiss hotels hire chefs in 2026?
The Dorchester Collection (Alpina Gstaad, Coworth Park), Badrutt's Palace, Suvretta House, Carlton Hotel St. Moritz, Beau-Rivage Geneva, Baur au Lac Zurich, Park Hyatt, Mandarin Oriental, Four Seasons and major Zermatt hotels (Mont Cervin Palace, Grand Zermatterhof). Contract chains SV Group and ZFV recruit heavily in cities.
What salaries for a chef in Switzerland?
The CCNT hospitality collective agreement sets minimums. A commis 54,000 CHF/year, chef de partie 60,000-75,000 CHF, sous-chef 80,000-100,000 CHF, executive chef 90,000-150,000 CHF (fine dining), starred head chef 150,000-250,000+ CHF. In seasonal contracts, accommodation is often included.
Are languages important for a chef?
Yes: French + English minimum in Romandy and international hotels; German essential for German-speaking Switzerland; Italian for Ticino. Kitchen English (international brigades) is highly valued in fine dining.
Which keywords for a chef CV?
"CFC cook", "chef de partie", "sous-chef", "brigade", "covers per service", "Michelin star", "GaultMillau points", "HACCP", "allergens", "winter/summer season", "fine dining" and the cuisine (French, Italian, fusion, pastry).