211 Hospitality jobs for English speakers in the Netherlands

Front Office Manager leads a diverse team to ensure personalized service and operational excellence at a 5-star hotel. Responsibilities include driving guest satisfaction, optimizing performance, and championing service innovation. Requires 2+ years in a similar role and team leadership experience.

Lead and manage all food safety and hygiene audit processes for the hotel's F&B back-of-house. Oversee cleanliness, sanitation, and inventory for a team of Stewarding Associates.

As a Front Office Agent, you are the first point of contact, managing check-in, upselling, and check-out. You will assist guests with local recommendations and resolve issues to ensure a great experience.

Executive Chef responsible for culinary direction and quality at two locations. Develop culinary identity, lead and coach kitchen teams, and manage food/labor costs while remaining hands-on in daily operations.

Breakfast Cook needed to prepare and present high-quality breakfast dishes. Responsibilities include maintaining standards, hygiene, and stock levels. Previous kitchen experience is preferred.

Fulltime Catering Employee role involves preparing and replenishing buffets, washing dishes, and maintaining clean canteens for employees. Requires a service-minded, practical individual with an MBO-level education.

Restaurant Jatapasu B.V. seeks Independent Working Chefs to assist in dish preparation, quality control, and kitchen organization. Responsibilities include stock management and menu input. Candidates need initiative and basic cooking knowledge.

Team Leader Dishwash/Clean Stock supports the Unit Co-ordinator by managing daily operations and meeting targets. Responsibilities include overseeing equipment, hygiene, and team output while ensuring safety compliance.

Chef de Partie prepares breakfast and lunch in an open kitchen. Responsibilities include creating menus, guest interaction, and ensuring food safety. Requires a Level 3 vocational diploma or relevant experience.

Omakase Sushi Chef needed to serve and prepare nigiri, sashimi, and seasonal Japanese dishes at a small group of counters. Requires sushi chef experience, excellent fish-handling skills, and fluent English. EU passport or permanent residence is required.

Chef de Partie in an open kitchen, creating creative lunch menus including hot meals and street food. Requires a Level 3 vocational diploma or relevant experience, creativity, and the ability to handle pressure.

Lead daily club operations, drive commercial performance, and grow the member base. This role requires sales experience, a service-first mindset, and a track record of building high-performing teams.

Room Attendant at Hotel Nassau Breda is responsible for cleaning hotel rooms, including bathrooms, furniture, and beds. The role requires flexibility, punctuality, and presentation. Work is mainly between 09:00 and 16:00.

Support daily canteen and meeting services by preparing food, maintaining cleanliness, and providing hospitality. Requires experience in catering, knowledge of food safety, and ability to work in a hands-on, team environment.

Restaurant Asiania seeks an Independent Working Chef Level I. Responsibilities include dish preparation, quality control, stock management, and supervising assistants while following established guidelines.

Experienced Executive Sous Chef needed for an ultra-luxury cruise line. Responsibilities include assisting the Executive Chef, leading culinary teams, ensuring food quality and safety, and managing food costs and stock. Requires luxury cruise sector experience and valid seagoing documents.

Front Office Management Intern role offering exposure to operational and managerial aspects of luxury hotel operations. Tasks include Front Desk duties, system use, and involvement in quality initiatives. Requires hospitality study enrollment and strong communication skills.

Executive Chef develops innovative menus using seasonal products, manages and trains the kitchen team, and ensures high quality and hygiene standards. This role requires leadership, cost control, and a passion for high-level cooking.

Sagardi Group seeks a full-time Cook a la carte to maintain production quality, manage inventory, and follow HACCP procedures. Experience as an à la carte cook in a restaurant (minimum 1 year) is required.

Breakfast Intern role requires an MBO hospitality management student. Ensure legendary, personalized service during breakfast by knowing the menu and focusing on guest needs. English proficiency is required.