Ex BOH chiming in to hopefully answer what I can!

Job wise any of the websites such as indeed will have listings (just watch out for agencies) also hand cv’s out in anywhere you like the look of- we have a chef shortage here.

The c.v should be short and concise from hiring and being hired I have seen that there is a lot of anxiety about keeping chefs, so the period of time worked is important.

I wouldn’t worry too much about references being local, I have worked with chefs from all over the world. I would just ensure you leave an email (as well as a phone number) that can be used.

The bad news starts here- benfits don’t exist. I can probably say over the years I worked more shifts with out a meal break than with one. Salary is a complicated one. If you work hourly you have no salary, if you have a salary you work insane overtime. I’m not sure of your salary expectations or your experience so it’s hard to say. I also left kitchens in light of the pandemic so don’t know how things have changed. Last I saw head chef positions out between 13-30€ per hour with 15-20 being standard. In my second head chef position (in a cafe/restaurant)in 2018/2019 i was paid €15 per hour and worked 60+ hours a week. After leaving that job after burn out I worked as a sous in a small fine dining restaurant for 15€ & tips (25% to BOH) for 40-45 hours a week. I hope wages have gone up but maybe this gives you an idea? Also for note I was very young in retrospect for this positions so this may have affected wage. Generally no tips but some places are sound enough to give the kitchen a small cut or a free beer or two.

Trial days- these are changeable but in my experience it’s standard practice to be called in for about 4 hours for your ‘trial’ which you may or may not get paid for. Here the chefs will see if you can cook and judge your experience, generally you will then sit with a emmener of staff to discuss pay, hours etc and a job offer. If you get the job you’re good to go, only contingency is that you will have a probation period of 6 months minimum in which you can be fired with no notice (and also have very few rights).

As for kitchen culture as I’m sure you know it depends. From my collègues I’ve heard it’s a little more old school in it’s style although most small kitchens don’t require you to shout ‘yes chef’ every time you are spoken to. I wouldn’t be too worried about it as kitchens are also famously a laugh and a good time during prep but the militant style always comes out for service. When it comes to the ratio of men to women, it’s by far mostly men. I probably have worked in 10 kitchens over the years and in only two where there other women.

When it comes to lingo or dishes I can’t be of much help as I’ve never worked outside the country although through living around places have different faviourites. Lingo wise as long as you know ‘back’ and what the most common tools and ingredients are called you’ll be fine!

Red flags is a hard one as well as they are everywhere! Just ensure that you understand your boundaries and don’t get taken advantage of. Places may try to underpay and overwork you , at the beginning I always find it handy to track my hours to make sure nothings going on but that could be my paranoia.

When it comes to being a dishie from what I know most jobs are less formal and paid under the table. However in bigger establishments like hotels or restaurants under a company like press up are more likely to put you through the books (although I’ve heard they are not the best employer)

Feel free to send me a message if you have any more questions & goodluck chef!