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Working at the hotel
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Working at the restaurant
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WHAT DO WE THINK ABOUT IT OURSELVES?
Diogo, F&B Outlets Manager
'Because of the great challenges within the field, I keep developing myself. You learn a lot about yourself by working with others'.
Ivar, Sous-chef
'What motivates me every day is working with a diverse team, the creative freedom in the kitchen and the freedom within the organization'.
Ruben, Allround Employee F&B
'If you do what you like, you never have to work. Conviviality and a nice working atmosphere are key for me within this organization'.