Hospitality jobs in Europe

Kitchen, housekeeping and front-of-house roles for hotels, resorts and venues, recruited around the European season.

Roles we recruit for in Hospitality

The roles below are the ones employer briefs in this sector ask for most. Name the ones you have done on your CV.

Kitchen porter

Dishwashing, kitchen cleaning and supporting the kitchen brigade.
Commis and line chef

Preparation and service on a section, under the chef de partie.
Housekeeping

Room cleaning and turnaround to the property’s standard.
Waiting staff

Table service, orders and guest contact in restaurants and bars.
Bar staff

Drink service, stock rotation and bar cleanliness.
Food and beverage assistant

Buffet, banqueting and events support.

How the sector hires, what it checks, and what the work is actually like.

Two hiring patterns

Resort and coastal properties hire for the season, while city hotels recruit through the year.
Hygiene certificates

Food handling certificates are checked wherever a role requires one.
Guest-facing standards

Presentation, timekeeping and pace matter as much as prior experience in this sector.
Language is part of the role

Front-of-house work involves guest contact, so language level is assessed closely for those roles.

Front-of-house roles do, more than back-of-house. Housekeeping and kitchen porter work is far less language-dependent than waiting or reception.

Both patterns exist. Resort properties hire for the season; city hotels recruit year-round.

Only where the role requires one. Any requirement is checked before you are put forward.

Hospitality runs on shifts, including evenings and weekends. The pattern is set out before you accept a placement.

Send your CV once — it is considered for roles across every sector and destination we recruit for.