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Front desk agents check guests in and out, assign rooms, take payment, and answer questions at a property's reception. They are usually the first person a guest speaks to about a booking problem, a room issue, or the surrounding area. Most of the work happens at a counter, moving between a property management system, a phone, and the person standing in front of you.
Short course or on-the-job trainingHospitality, travel and tourism
Room attendants clean and reset guest rooms and shared areas so each room meets the property's standard before the next arrival. The work is physical, repetitive, and worked against a room list under time pressure. Attendants also report damage, lost property, and maintenance faults that nobody else would see.
Short course or on-the-job trainingHospitality, travel and tourism
A sous chef runs the kitchen alongside the head chef and takes charge of service when the head chef is off. The role is hands-on: cooking on a section, checking prep, and holding the team to the recipe and hygiene standard. It is the usual bridge between cooking on the line and running a kitchen.
Line cooks prepare and cook dishes on an assigned station during service. The work is repetitive under normal conditions and intense during a rush, with orders arriving faster than they can be plated. Most learning happens in the kitchen, working the same dishes until timing and consistency become automatic.
Short course or on-the-job trainingHospitality, travel and tourism
Pastry chefs make desserts, breads, and baked items for a restaurant, hotel, or bakery kitchen. The work is measured and recipe-bound, since pastry punishes guesswork on weights, temperatures, and timing. Shifts often start very early so finished items are ready before service.
Bakers mix, shape, proof, and bake breads and other baked goods in retail bakeries, supermarkets, or production kitchens. Output has to be consistent day after day, so recipes, weights, and timings are followed closely. Shifts commonly start overnight or very early so product is ready when doors open.
Baristas make espresso-based and brewed coffee drinks, serve food, and run the till in cafes and coffee bars. Consistency matters: grind, dose, and milk texture have to hold up across a long queue. Shifts often start early and the pace swings sharply between rush and quiet periods.
Short course or on-the-job trainingHospitality, travel and tourism
Hosts manage the door and the seating plan: taking bookings, greeting guests, and deciding which table goes where and when. The role keeps service flowing by balancing walk-ins, reservations, and how loaded each server's section is. It is the first and last impression most guests get of a venue.
Short course or on-the-job trainingHospitality, travel and tourism
Airline customer service agents check passengers in, tag baggage, board flights, and rebook people when things go wrong. They apply airline and regulator rules on documents, dangerous goods, baggage, and denied boarding while a queue builds behind the counter. Shifts follow the flight schedule, including very early starts and holidays.
Short course or on-the-job trainingHospitality, travel and tourism
Casino dealers run table games: dealing cards, spinning wheels, calculating payouts, and keeping the game to the rules. Accuracy and pace both matter, and dealers work under camera and supervisor observation throughout. Gaming staff are typically registered or licensed by a gaming regulator before they can work the floor.
Short course or on-the-job trainingHospitality, travel and tourism
Spa attendants keep a spa's facilities clean, stocked, and safe and look after guests moving between treatments and thermal areas. They set up treatment rooms for therapists, manage linen and lockers, and enforce facility rules. It is physical, on-your-feet work in warm, wet environments.
Short course or on-the-job trainingHospitality, travel and tourism
Recreation attendants staff pools, rinks, resorts, attractions, and activity centres, setting up equipment and supervising guests using it. Safety supervision is the core of the role: checking conditions, enforcing rules, and reacting when someone gets into trouble. Work is often seasonal, outdoors, and worked on weekends and holidays.
Short course or on-the-job trainingHospitality, travel and tourism
Kitchen helpers do the preparation and cleaning work that keeps a kitchen running: washing dishes, prepping ingredients, receiving deliveries, and clearing waste. It is physical, wet, and fast during service, and it is the most common way people get their first kitchen job. Many cooks and chefs start here.
Short course or on-the-job trainingHospitality, travel and tourism
