Hospitality, Food & Beverage Recruitment
Hotels, restaurants, food service, front-of-house and operational hospitality roles where standards are set by the guest.
Overview
Hospitality, Food & Beverage
In hospitality the standard is set by the guest. MylesPort International supports hotels, restaurant groups, caterers and wellness operators with hospitality professionals from Kenya who have been assessed for craft, service attitude and the ability to hold a standard through a long shift.
We recruit across the kitchen, the floor, the rooms and the front desk, and we assess each discipline differently: practical cooking tasks for chefs, service scenarios for front-of-house, and standards checks for housekeeping and wellness roles.
Roles we recruit
Role families in this sector.
Indicative role families. If the role you need sits outside these, send the specification and we will tell you honestly whether we can deliver it.
Kitchen
Chefs de partie, commis and demi chefs, cooks, bakers, pastry staff and kitchen stewards.
Front of house
Waiting staff, baristas, bartenders, hosts and banqueting teams.
Rooms & front office
Housekeeping attendants and supervisors, front office and guest-relations staff.
Wellness
Spa, salon and wellness therapists with recognised training.
Hospitality & Food ServicesWhy employers choose MylesPort
Evidence before introduction.
- Practical assessments — a cooking task, a service scenario, a room standard — so ability is demonstrated before a candidate is presented.
- English and service-language screening matched to the guest profile of your property.
- Grooming, hygiene and food-safety awareness built into readiness so professionals arrive ready for induction, not remedial training.
- Shortlists with written notes and a rationale for every name.
Challenges we solve
Where placements in this sector usually fail.
Each challenge below maps to a specific stage of our process that exists to remove it.
01
Chefs whose stated experience does not match their practical ability.
02
Service staff whose language level does not meet guest expectations.
03
Attrition in the first months when living and working conditions were not explained honestly.
How we support employers
The process, applied to this sector.
- Requirement capture: outlets, roles, standards, language needs, uniforms and start dates.
- Sourcing from hospitality institutions, registered professionals and sector networks.
- Practical, language and attitude assessments with structured interviews.
- Readiness orientation covering service standards, hygiene, contract terms and life in the destination; documentation facilitated with authorised providers where applicable.
- Deployment coordination and follow-up with your HR and department heads.
For candidates
Hospitality & Food Services professionals: your next role, verified.
Hospitality professionals — from commis chefs to front-office staff and therapists — can find verified international roles with MylesPort. Vacancies are published against named employers and reviewed contracts, and you are never charged for a job offer, shortlisting or an interview.
- Culinary or hospitality training and a clear service history strengthen your profile.
- Practical assessment is part of every kitchen and service role.
- Register with the talent network to be considered as hospitality roles open.
Open roles
Current opportunities in this sector.
Every listing is reviewed against our candidate-safety standards before it is published.
Restaurant Manager & Shift Leadership — Quick Service
MylesPort International is hiring on behalf of a client operating a major international quick-service restaurant brand across Saudi Arabia, recruiting shift leaders, assistant managers and restaurant managers for an expanding estate.
View jobRestaurant Crew & Operations Staff — Quick Service
MylesPort International is hiring on behalf of a client operating a major international quick-service restaurant brand across Saudi Arabia, recruiting restaurant crew and operations staff in bulk intakes of fifty or more.
View jobQuestions
How do you assess chefs?
Can you screen for language level?
Do you recruit for pre-opening teams?
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