33 Hospitality English-speaking jobs in Hainaut

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.