60 Hospitality jobs for English speakers in Italy

Chef de partie role in a 5-star luxury hotel. Responsibilities include overseeing assigned stations, ensuring food preparation meets standards, maintaining cleanliness, and providing exceptional guest service. Requires 1 year as Chef de Partie or 2-3 years as Demi Chef de Partie in a 5-star hotel.

Junior Sous Chef role supporting senior leadership at Park Hyatt Milano. Responsibilities include supervising food preparation, developing menu items, and ensuring kitchen quality and safety. Requires strong leadership and culinary skills.

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.

The Concierge owns the Group, Loyalty, and Concierge Class experience, ensuring seamless, premium service. This role acts as the guest liaison, anticipating needs and managing events for VIP, Groups, and Loyalty guests.

Pastry Chef De Partie oversees pastry galley operations, production, and quality. Direct reports, manage inventory, ensure USPH compliance, and maintain standards for daily menus. Requires 2+ years' CDP experience in upscale settings.

Senior Chef de Partie to manage a specific kitchen section at Saporium Firenze. Responsibilities include preparing dishes, managing mise en place, and supervising junior staff. Requires 3-5 years of experience.

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 fluency in English.

Passionate Chef de Rang to ensure exceptional dining experiences. Responsibilities include section operation, mentoring junior staff, anticipating guest needs, and maintaining high service standards while adhering to HACCP guidelines. English proficiency is required.

Passionate Chef de Rang to ensure exceptional dining experiences. Responsibilities include section operation, mentoring junior staff, anticipating guest needs, and maintaining high service standards while adhering to HACCP guidelines. English proficiency is required.

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.

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.

The Concierge provides a personalized guest experience, anticipating and executing guest needs for Groups, Loyalty, and Concierge Class. This role requires excellent communication, organizational, and decision-making skills. The Concierge acts as a liaison between guests, various teams, and departments, ensuring seamless event execution and guest satisfaction.

Sous Chef Pastry supervises all pastry and bakery operations, ensuring high quality and consistency. Responsibilities include menu planning, production management, inventory control, and team training. Requires 4+ years in a 5-star establishment and valid STCW95 certification.

Manage F&B Reservations across all outlets, ensuring high standards for guest satisfaction and operational procedures. Oversee event coordination, guest communications, and administrative tasks.

Chef de Partie role in a 5-star luxury hotel. Responsibilities include overseeing assigned stations, ensuring food preparation meets standards, maintaining cleanliness, and providing exceptional guest service. Requires 1 year as Chef de Partie or 2-3 years as Demi Chef de Partie in a 5-star setting.

Junior Sous Chef role supporting senior leadership at Park Hyatt Milano. Responsibilities include supervising food preparation, developing creative menus, and ensuring kitchen quality and safety. Requires strong leadership and culinary skills.

Front Office Agent provides excellent guest service from check-in to check-out. Duties include assisting with reservations, arranging transport, and handling guest requests. Requires 6+ months experience, strong communication, and English proficiency.

Front Office Agent provides excellent guest service from arrival to departure. Duties include check-in/out, arranging reservations, and assisting with guest needs. Requires 6+ months experience, strong communication, and English proficiency.

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.

Assistant Front Desk Manager drives guest and team satisfaction by exceeding hospitality standards. Requires one year of cruise line front of house supervisory experience, strong interpersonal skills, and knowledge of service principles.