5 Hospitality English-speaking jobs in Hauts-de-France

The Pastry Chef manages pastry and bakery production, supervises a team, and ensures guest satisfaction. Requires 4+ years of experience in a similar role within a 5-star establishment and a valid STCW95 certification.

The Chef de Cuisine oversees food preparation, execution, and presentation in a 5-star outlet, ensuring compliance with company recipes and standards. Manages daily galley operations, supervises culinary staff, and maintains strict adherence to Public Health and safety regulations. Requires STCW95 certification, 4+ years of experience in a 5-star establishment, and fluency in English.

Chef de Partie Baker responsible for bakery production, quality, and presentation. Direct and coach staff, manage inventory, and ensure compliance with US Public Health rules. Requires culinary school degree and 2+ years of CDP Baker experience.

Head Trainer/Consultant for a culinary education program teaching basic cooking and healthy eating to vulnerable youth. Requires passion for food, group facilitation skills, and comfort working with teens and young adults.

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.