13 Hospitality English-speaking jobs in Ghent

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.

KOJUMP is seeking energetic and caring individuals to join its dynamic team in the leisure industry.

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.

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.

Assistant Restaurant Manager helps drive daily operations by leading the floor, coaching the team, and ensuring an unforgettable guest experience. This role requires a motivated, energetic team player with a commercial instinct.

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.

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 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.

Chef de partie responsible for managing your own station in a gastronomic restaurant. This role involves working with a dynamic team to prepare a 5 or 6 course menu. Culinary school education is preferred.

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.

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.

This internship provides hands-on experience in housekeeping operations at the Ghent Marriott Hotel. You will learn about guest room inspection, staff scheduling, quality control, and inventory management. The ideal candidate is studying Hotel Management, Hospitality, or a related field, has strong attention to detail, and is fluent in English.

Gain hands-on experience in a top hotel kitchen. Assist with food preparation, cooking, plating, and kitchen maintenance. Learn from experienced chefs and contribute to smooth daily operations.