60 Hospitality jobs for English speakers in Italy

R&D Chef develops food applications and solutions by preparing recipes and prototypes across bakery, dairy, and plant-based categories. This role supports innovation projects and ensures food safety compliance.

Front Office Agent - Night Auditor needed to ensure smooth overnight operations at a new luxury hotel. Responsibilities include handling guest requests, performing night audit procedures, and monitoring security. Fluency in English is mandatory.

Join Borgo Santo Pietro as a Resident Herbalist. This role involves creating herbal remedies, leading guest education, and collaborating across culinary, spa, and garden teams to shape a botanical philosophy.

Join Borgo Santo Pietro as a Resident Herbalist. This role involves creating herbal remedies, leading guest education, and collaborating across culinary, spa, and garden teams to shape a botanical philosophy.

Chef de Partie to lead a kitchen section, preparing dishes to high standards while supervising junior staff. Requires 5+ years in high-quality dining, strong organization, and knowledge of food safety.

Craft and create pizzas following renowned recipes, kneading dough and overseeing ingredient prep. This role involves handcrafting, baking, and performing acrobatic pizza spinning while maintaining kitchen standards.

Craft and create pizzas following renowned recipes, kneading dough and overseeing ingredient prep. Mentor team members, execute orders, and maintain kitchen standards while performing acrobatic pizza spinning.

Guest Services Officer provides exceptional customer service and ensures a smooth guest experience onboard. Responsibilities include check-in, account management, resolving guest issues, handling financial transactions, and providing information about shipboard services.

Guest Services Officer provides exceptional customer service and ensures a smooth guest experience onboard. Responsibilities include check-in, account management, resolving guest issues, handling financial transactions, and providing information about shipboard services.

Chef de Rang is sought to ensure exceptional dining experiences. Responsibilities include managing sections, mentoring junior staff, anticipating guest needs, and maintaining high service standards while adhering to HACCP guidelines. Proficiency in English is required.

Chef de Cuisine responsible for culinary operations at S.A.L.T. Restaurant and Lab. Oversee menu execution, team development, and food quality while ensuring compliance with health standards. Requires 4+ years in 5-star settings.

Senior Chef de Partie to manage a kitchen section at Saporium Firenze. Responsibilities include preparing dishes, supervising junior staff, and ensuring high quality and hygiene standards. Requires 3-5 years of experience.

Chef de Cuisine oversees culinary operations for S.A.L.T. Restaurant and Lab. Responsibilities include menu execution, team supervision, and ensuring high food quality and safety standards. Requires 4+ years in 5-star settings and STCW95 certification.

Confectioners prepare high-quality pastries, desserts, and baked goods. Responsibilities include supervising daily operations, managing production schedules, and ensuring strict adherence to public health standards. Requires 4+ years in a 5-star establishment and fluent English.

Chef de Cuisine responsible for culinary operations at S.A.L.T. Restaurant and Lab. Oversee menu execution, team development, and food quality while ensuring compliance with health standards. Requires 4+ years in 5-star settings.

Chef de Cuisine responsible for culinary operations at S.A.L.T. Restaurant and Lab. Oversee menu execution, team development, and food quality while ensuring compliance with health standards. Requires 4+ years in 5-star settings.

Line Cook required to prepare basic menu items, possessing advanced knife skills and food knowledge. Must follow company recipes, maintain health standards, and work efficiently in any kitchen section. Requires a culinary school degree and 4+ years in upscale service.

Line Cook required to prepare basic menu items, possessing advanced knife skills and food knowledge. Must follow company recipes, maintain health standards, and work efficiently in any kitchen section. Requires a culinary school degree and 4+ years in upscale service.

Sous Chef Pastry supervises all pastry and bakery operations, managing production, menu planning, and quality control. Requires 4+ years in a 5-star establishment, STCW95, and fluent English.

Manage F&B Reservations across all outlets, overseeing floor hostess duties and guest satisfaction. Ensure high standards in reservations, operational procedures, and guest communication.