All jobsHospitality, Food & Tourism
9 Hospitality, Food & Tourism Jobs in Fiji
Every shift moves between the rhythm of preparation and the unpredictability of service, where timing matters as much as technique.
Average salary: FJD 29,031
Average salary
FJD 29,031
across 9 jobs
- Specialty Chef - Japanese
- Radisson Hotel Group
- Fiji
- FJD 30,000 – FJD 45,000New
- Recreation Supervisor
- Marriott International
- Fiji
- FJD 25,000 – FJD 35,000New
- Chief Steward
- Marriott International
- Nadi, Fiji
- FJD 20,000 – FJD 30,000New
- Sous Chef - Pastry
- Marriott International
- Nadi, Fiji
- FJD 50,000 – FJD 65,000New
- Commis Chef
- Marriott International
- Nadi, Fiji
- FJD 18,000 – FJD 25,000New
- Cook
- Marriott International
- Fiji
- FJD 18,000 – FJD 25,000
- Janitor
- The Wonderful Company
- Lautoka, Fiji
- FJD 6,240 – FJD 8,320
- Food and Beverage Guest Service Assistant
- Marriott International
- Nadi, Fiji
- FJD 18,000 – FJD 24,000
- Food & Beverage Executive
- Marriott International
- Fiji
- FJD 35,000 – FJD 45,000
Hospitality, Food & Tourism work spans cooking and food preparation, serving customers in restaurants and bars, maintaining clean and welcoming accommodation, and coordinating travel, events and recreational activities. Most entry-level roles require reliability, stamina and customer service skills rather than formal qualifications, though chefs and some tourism positions need specific training or certifications. Kitchen staff, housekeepers and servers typically work shifts including evenings and weekends, reporting to supervisors or managers. Senior roles include head chefs, hotel managers, event coordinators and tourism operations managers who oversee teams, budgets and service standards across venues ranging from independent cafés to international hotel chains.
Hospitality, Food & Tourism jobs by city
- São Paulo106
- Brasília99
- Paraná74
- Rio de Janeiro69
- Dubai66
- Doha63
- Columbus62
- San Juan61
- Štore58
- Jacksonville56
- Bellevue53
- Porto Alegre50
- Houston48
- Curitiba46
- Wausau42
- Anchorage39
Specialities in Hospitality, Food & Tourism
- Food & Beverage Service3033
- Food and Beverage Preparation1763
- Food Service Managers1440
- Housekeeping and Cleaning843
- Hospitality and Travel471
- Hospitality Managers200
- Recreation and Gaming132
- Athletes47
Questions
What qualifications are needed to start in Hospitality, Food & Tourism?
Most entry-level positions require no formal qualifications beyond basic literacy and numeracy. Employers prioritise reliability, willingness to learn and the ability to work under pressure, though food safety certificates and responsible service of alcohol training may be required for specific roles.
What does a typical shift involve in food service work?
A shift includes preparing workstations, taking orders, serving food and drinks, clearing tables, handling payments and cleaning areas before closing. The pace fluctuates dramatically between quiet periods and rushes when multiple tables or orders arrive simultaneously.
How physically demanding is housekeeping and cleaning work?
The work is highly physical, involving standing, walking, bending and lifting throughout entire shifts. Staff clean multiple rooms or areas daily, moving heavy linen, pushing trolleys and working quickly to meet room quotas or cleaning schedules.
What skills matter most in kitchen positions?
Speed and consistency matter most, along with the ability to follow recipes precisely and work safely with heat, knives and equipment. Chefs also need creativity and menu planning skills, while kitchen hands focus on preparation, cleaning and supporting the cooking team.
How do bar staff roles differ from restaurant service roles?
Bar staff spend more time preparing drinks, managing inventory and engaging directly with customers across a counter, often in louder environments. Restaurant servers cover more ground moving between kitchen and tables, coordinate multiple courses and manage longer customer interactions throughout meals.
What progression paths exist in Hospitality, Food & Tourism?
Staff typically progress from entry positions to supervisory roles, then into management overseeing operations, rosters and budgets. Chefs advance through kitchen hierarchy from commis to head chef, while front-of-house staff can move into event coordination, revenue management or regional operations roles.
What are the working hours like across these roles?
Most positions involve shift work including early mornings, late evenings, weekends and public holidays when demand peaks. Rosters often change weekly, and staff may work split shifts with breaks between service periods in restaurants and hotels.
How much customer interaction is involved?
Front-of-house roles involve constant customer interaction, managing requests, complaints and special requirements throughout shifts. Kitchen and housekeeping positions have minimal guest contact, though staff still work as part of teams delivering the overall customer experience.
What makes tourism and events work different from accommodation and food service?
Tourism and events work involves more coordination and planning across multiple stakeholders, locations and timelines rather than repetitive daily service. The work can be seasonal with variable hours, and staff often accompany groups or manage logistics rather than serving in fixed venues.
How does casual and part-time work function in these industries?
Casual employment is widespread, offering flexibility but variable income as shifts depend on bookings and seasonal demand. Many businesses roster casual staff around core permanent employees, with opportunities to pick up additional shifts during busy periods or special events.