18 Hospitality English-speaking jobs in Brussels

Pastry Chef manages daily pastry and bakery production, ensuring high quality and cost-efficiency. Responsibilities include team supervision, menu assistance, and strict adherence to Public Health standards. Requires 4+ years in 5-star hospitality.

Seeking an exceptional Sushi Chef or Chef de Partie for a high-level Japanese restaurant. Responsibilities include preparing high-quality sushi and Japanese dishes, maintaining food safety standards, and managing the sushi station. English is required.

The Chef de Cuisine manages daily galley operations to ensure high-quality, 5-star food preparation. Responsibilities include team supervision, menu assistance, inventory control, and strict adherence to public health standards. Requires 4+ years in 5-star settings.

Supervise and coordinate the casino cashiering function and staff providing professional guest service. Requires 1-2 years of supervisory cash handling experience in a customer contact role. Must accurately count currency and operate related equipment.

Seeking an exceptional Sushi Chef / Chef de Partie for a high-level Japanese restaurant. Responsibilities include preparing high-quality sushi and Japanese dishes, maintaining food safety standards, and managing the sushi station. English is required.

Pastry Chef De Partie ensures efficient pastry galley operation, manages direct reports, and oversees production quality. Requires 2+ years' CDP experience in upscale settings, strong management, and knowledge of US Public Health rules.

Chef De Partie - Baker ensures efficient bakery operations, manages production quality, and directs staff. Requires 2+ years' CDP Baker experience in upscale settings and a culinary school degree.

Seeking a Room Attendant for a 6-month fixed term. Ensure high standards of cleanliness, including perfectly plump pillows and gleaming mirrors. Work proactively to ensure guest satisfaction and smooth department operation.

Sous Chef role overseeing daily food preparation, menu planning, and team management in a high-performance kitchen. Requires 7+ years in 5-star settings, 2+ years as Sous Chef in fine dining, and valid STCW95 certification.

The Guest Relations Officer acts as a liaison between guests and hotel and marine departments, anticipating guest needs and ensuring a seamless, memorable experience. This role requires strong communication, organizational, and decision-making skills, as well as the ability to speak English clearly and additional languages. Previous experience in a 4 or 5-star hotel and shipboard guest services is preferred.

As the second-in-command of the shipboard culinary team, the Executive Sous Chef supports the Executive Chef in leading daily galley operations to deliver ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and ensuring compliance with Public Health and sanitation standards.

The Night Audit ensures a seamless and secure guest experience during night hours. Responsibilities include guest check-in and check-out, proactive problem-solving, and maintaining guest satisfaction.

The Workplace Adviser ensures a positive member experience, supports commercial goals, and contributes to a thriving coworking community. Responsibilities include operational excellence, customer success, commercial performance, community engagement, and continuous improvement.

Front Office Shift Leader for a 6-month contract. Supervise the front office team, ensuring the guest journey is delivered to the highest level. Requires patience, empathy, and a focus on guest satisfaction.

Building & Engineering Specialist role involves supervising Maintenance Assistants and leading property maintenance to ensure guest satisfaction and smooth operations. Requires a positive attitude, attention to detail, and creative problem-solving.

Seeking a Receptionist for the Front Office Team to ensure exceptional guest experiences from check-in to check-out. Requires patience, empathy, and a positive attitude. Experience is beneficial but not essential.

The Head Baker oversees onboard bakery operations, creating high-quality artisan breads, pastries, and specialty dietary products. This role requires experience in luxury hospitality, a culinary degree or equivalent, and STCW95 certification.

Directs, coaches, and supervises kitchen staff. Requires a culinary school degree and 8+ years experience in upscale food service, including 2+ years as Chef de Partie. Must have excellent food knowledge, understand culinary terms, and follow recipes. Responsible for recipe reviews, food production, and ensuring Public Health standards are met.