Published occupation directory
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Showing 1–14 of 14 published occupations · page 1 of 1
Hospitality, 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.
Hospitality, travel and tourism
Chefs design menus, set the standard for how dishes are cooked and plated, and run the kitchen team that produces them. Alongside cooking, they cost dishes, order stock, and answer for food safety in the kitchen. It is hot, physical, deadline-driven work concentrated in evenings, weekends, and holidays.
Hospitality, 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.
Hospitality, travel and tourism
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.
Hospitality, 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.
Hospitality, travel and tourism
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.
Hospitality, travel and tourism
Catering managers plan and deliver food and drink for functions, conferences, and contract sites. They quote and cost menus, order stock, and roster the kitchen and service teams for each event. The job runs on logistics: getting the right food, equipment, and people to the right place at the right time.
Hospitality, travel and tourism
Tour guides lead groups through cities, sites, museums, or outdoor routes and explain what they are seeing. The job is part storytelling and part group management: keeping people together, on time, and safe. Work is often seasonal, outdoors, and on your feet for most of the day.
Hospitality, travel and tourism
Flight attendants are safety crew first and service crew second. They run pre-flight checks, brief passengers, manage the cabin in normal and emergency conditions, and serve food and drink in between. The schedule is irregular, includes nights and holidays, and involves nights away from home.
Hospitality, travel and tourism
Cruise ship crew work hospitality roles at sea in cabins, restaurants, bars, guest services, or entertainment. Everyone on board also carries an emergency duty and must hold seafarer safety training. Contracts run for a set period on board, living in shared crew quarters and working most days of the contract.
Hospitality, 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.
Hospitality, 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.
Hospitality, travel and tourism
Food service supervisors run a shift: assigning stations, keeping service moving, and stepping in wherever the queue backs up. They train new staff, handle guest complaints on the floor, and complete the food safety and cash checks for their shift. It is the usual first step from front-line work into management.
Hospitality, 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.
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