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Work in Moscow as a cook with accommodation abroad
Website job Avito Moscow job latest vacancies cook with accommodation abroad. On our website you can find a highly paid job as a chef with accommodation abroad. Look for a chef job with accommodation abroad in Moscow, view vacancies on our job site - a job aggregator in Moscow.
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Fresh vacancies 2019 from a direct employer without intermediaries
Today, a person who is engaged in cooking can find work in any country in the world. After all, the catering industry does not stand still, but is developing quite rapidly and needs good employees. At the same time, the profession of a cook has its own nuances and difficulties, and also requires sufficient knowledge in this area. Having work experience, you can find a decent job abroad without any problems.
Our website has many profitable offers for cooks, waiters and catering workers. However, as practice shows, it is not always possible to get the desired position, because you can fall for scammers.
Our employment website offers you the following services:
- job search abroad
- fresh vacancies 2019 without intermediaries
- legal assistance
- assistance from start to finish, namely, we will help you find a job as a cook in a successful team and conclude the right contract.
In our catalog you can find permanent vacancies from a direct employer. With our agency you will very easily start your career, even if you do not have similar experience.
We offer our clients only real job, because we cooperate with applicants legally.
If you have any doubts about any advertisement, then feel free to contact our consultants. And soon you will have a promising and highly paid profession.
Due to the crisis in Ukraine, work abroad attracts a large number of people. This is a great way not only to visit another country, but also to earn a lot of extra money. Nowadays, advanced countries offer a huge number of vacancies, both for seasonal work, and on an ongoing basis.
Where to start looking for a job as a chef and where it’s more profitable to go, we’ll figure it out below.
Ranking of countries by salaries for chefs
Naturally, there are many countries that are ready to hire a foreigner, but not all offer favorable working conditions and high wages. So, our rating:
1. Germany. Great place to work as a chef. With a fair amount of work, you can replenish your wallet by an average of two to two and a half thousand euros per month. But, good salary and the position has whole line requirements:
- firstly, you must speak the language, and it doesn’t matter here whether it’s English or German, but ideally, express your thoughts in both.
- Secondly, in addition to this, the employer will give preference to culinary specialists who already have work experience and high professional skills. In exchange for such a huge list of requirements, the company will offer you housing, food and health insurance. On our service for finding jobs abroad, eurbota.ua, you can find a lot of open, active vacancies.
2. Czech Republic and France. Salaries here are a little lower, but still decent. On average, you can earn up to one and a half thousand euros per month. But, it is important to note that you will have to work hard and usually twelve hours. And, if we talk about France, then the requirements for the applicant are very high. This also applies to knowledge of different cuisines and etiquette rules.
3. Lithuania. Average level the salary in this country is eight hundred euros. The employer will require you to know all stages of preparation in various types kitchens, as well as robot experience. In return you will be offered accommodation, but for public utilities you will have to pay yourself. Up to 80 euros per month.
4. Poland. For your work, the employer is ready to offer you a little less than eight hundred euros. You will need knowledge of the language, culinary arts and work experience. In return, the employer will usually provide you with free room and board.
Also, it is important to note that in order to get hired, you will need to have a work visa based on a work contract. In this case, you will protect yourself from misconduct on the part of the employer.
Finding a job with decent pay and working conditions is a very labor-intensive process. But, if you entrust this matter to a real professional, then soon your life will radically change for the better. Visit our website, which will help you find a high-paying job abroad. We have only real companies and employers, with favorable and comfortable conditions.
Mikhail Dunaev
Chef Adrian Quetglas (one Michelin star) in Spain, Palma de Mallorca
About love for Spain and first attempts to stay
The first time I visited Spain was in 2011. It was a nine-month internship arranged by the Spanish Embassy. First I learned the language, then I worked in several restaurants. I really liked it, and when I came back to Moscow, I promised myself to return. Quite quickly he left for another six months and spent a year and a half in Spain. Unfortunately, I returned because it is not easy to get a work visa there. It is customary to say: “We have a lot of unemployed people too. Friend, I’m sorry, we can get a bad job, but we won’t get a work visa.” How to live without a visa? Any check by local authorities - and you are deported. And I left for Moscow.
About the work visa
Upon my return, Adrian Quetglas called me to be the chef at Grand cru by Adrian Quetglas, and all this time we dreamed and planned to open a restaurant in Mallorca. Two years later, when Adrian once again went to Mallorca to see his family, he called me and said that he had found the premises. After this, the first stage began: moving to Spain. My work visa is still in process. At the moment I am studying as a student, according to which I have the right to work 4–5 hours a day. At the same time, our lawyers are trying to get a work visa. I really study - I have a language school. And this is one of the “correct” options: first graduate, then apply for a work visa.
About the Michelin-starred restaurant
In a week and a half we have Adrian Quetglas everything is always packed. During the daytime there are two or three free tables. In the evening everything is always busy - only 50 seats. During the day there is one tasting menu of five courses, and in the evening there are seven courses and a completely different menu. In total, we have two menus - and we only work with tasting sets.
About mentality and cuisine in Spain
The Spaniards are not particularly hardworking people, especially here on the island. Because the sun shines here for 10 hours. The heat is 40 degrees. On the continent, people go to work in restaurants with one to three Michelin stars because they understand why they need it. They burn with it, they live with it. On the island, people treat everything a little more simply: they come here to earn money, work eight hours and, in principle, not worry about it anymore. This moment makes me very angry. Because finding people who feel the same way about cooking as I do is very difficult! The mentality is relaxed, everyone wants to have fun and relax more.
Adrian Ketglas and Mikhail Dunaev in the kitchen
There are funny moments. It’s hard to imagine a hardworking employee in Russia going out to drink wine or beer during their lunch break. It's a culture here to go out and have a drink. After lunch, essentially no one works: the Spaniards are peace-loving people, sympathetic and kind.
The first year I changed a lot of cooks in the kitchen, the flow was colossal. Because everyone wants to work a little and get a lot of money for it, while we have irregular hours. The first year we worked 14 hours every day, closing once a week. In addition, I understand that it is not easy with me, because I can shout, say a sharp word. We changed, twisted and in the end were able to organize everything to work harmoniously. Now we have two days off. Many people say: “Are you normal? You’ve been losing money for two whole days.” My experience has shown that when you take one day off, everyone arrives not rested and does not work effectively.
Relationship with the teacher
I don’t even call Ketglas “teacher”, but “father”. We met when I came to work for him at Doce Uvas. At first he seemed like an incomprehensible character to me, emotional - he forced me to take off my Italian uniform, saying that we have Spanish cuisine here. As a result, after a month and a half I became a sushi chef at the restaurant. Ketglas is the kind of person who needs to prove that you can. I adopted this and treat my guys the same way. I think this is normal. For seven years we have always moved together and discovered everything together and developed together. Our relationship is more like that of a son and father, rather than a teacher and student. In the kitchen, a couple of words are enough for us to understand each other, and sometimes even words are not required. And we probably can’t imagine the project without each other. New, old - it doesn't matter. How not to talk, not to consult. As a result, we both develop, and this is the most important thing.
About family relocation
To the question “How do you live?” I always say: “My home is where my restaurant is. Where I sleep doesn’t matter.” When I opened the restaurant, we did everything here ourselves: painting, putty. It's like our little child who grows and grows and grows - and we along with him. I don't regret moving to Spain one bit. I love Spain. We have holidays twice a year: in February and in August. At this time I am leaving for Moscow to see my family and friends. This is how I live while I’m here alone. Over time, I will move my family and girlfriend here. I want them to live in comfort and peace.
Alexandra Neugodova
Pastry chef in Paris, master's student at EBS Paris
Before moving to France
My education in Moscow has nothing to do with cooking; I studied marketing, but at the same time I always cooked. At some point I started working part-time in a hookah bar. So I plunged into the world of restaurants and realized that this was love and that I needed to know this world from the inside. I have always been particularly attracted to the art of confectionery. Quite quickly, I realized that I would need to leave Russia, because, unfortunately, the work of a cook here is poorly paid.
Expensive tuition at Le Cordon Bleu
I decided to go to live in France and entered school, one of the best in the world. I collected documents for admission and realized that training is very expensive, about 700,000 rubles per year. Plus, living in Paris requires huge amounts of money. My first apartment cost 800 euros per month. My parents helped me with this.
How to get a cool internship
80% of students receive an internship after training, but the level of the restaurant directly depends on the graduate. Officially, internships are only provided for two months, which is why so few Le Cordon Beu students stay in France after studying. Nobody is interested in hiring foreigners who don't speak French. As one of the best students upon completion of my studies, I was offered to go under the guidance of pastry chef Francois Perret. I was lucky: I received an internship for 4 months with a further extension for another 2.
French mentality and working hours
Officially, my working day was from 7 am to 3 pm. In reality, I arrived at 6 and left at 5–6 pm. In the end, the boss began to come up and kick me out at 3. I was returning when I found out that he had left. A popular work schedule in France is from 9 am to 3 pm, then a break, and from 6 am until late at night. But I was lucky to have a classic - either morning or evening shift.
The problem with the French is that they very often avoid responsibility. Or they will immediately answer classically: you pay me too little for me to do this work. Because any work must be paid. This is the concept that the French adhere to. And an increase in responsibilities occurs only with an increase in salary.
People's work is not respected in Moscow
I am sure that a service in which people work from early morning until late at night without a break greatly influences the quality of the dishes served. In France there are more people in the kitchen, more space, more refrigerators. And the menu is smaller and simpler. You need to have at least two kitchens: one deals with preparations, the other with delivery. In Moscow, most of the people who work in the kitchen are uncouth and uneducated, as if they went there out of despair. There are those who are passionate about their work, but they are few.
Work permit and other difficulties
I worked at Shangri-La Paris for 6 months and then faced the problem of any expat. I didn’t have permission to work and my student visa was running out, I frantically started looking for a restaurant that would agree to pay my tax for a residence permit. As it turned out, this is very difficult. Even with all my work experience at that time.
There are three ways to stay in the country: go further to study, then you will be issued a student visa; find a job where they can change your visa to a work visa; or get married. I tried to apply to Switzerland, I received an answer that they saw no reason to give me a visa, that I had already passed the age of adaptation, I was 22 at that time. I tried to look for work in Australia. They honestly answered that I was too young, they welcome migration from the age of 25. I started looking for work in France and encountered sexism, there were a lot of stories with famous chefs who seemed like normal people, but turned out to be unpleasant types who tried to use my situation to their advantage. But, fortunately, I kept in touch with the school, which does not abandon its own. So I approached a Spanish restaurant, they offered me a job with a good salary and promised to issue me a work visa.
Before receiving a work visa, just in case, I enrolled in a language school and applied for a student visa to make sure there were no problems. I interned for a year while I was waiting for registration. As a result, I never received a work visa; they waited until the last minute so as not to pay for it. In general, they used my situation to the maximum to also get a tax deduction for hiring an intern, but I realized all this too late.
About family
My parents live in Switzerland, and I met my future husband in Paris, he is also a chef. Before I signed, I managed to work for several months as a pastry chef in the Caribbean. I was promised amazing conditions, but in the end I couldn’t stick to the schedule from 7 am to 11 pm without a break, seven days a week, and the terms of the contract were completely violated. Due to the lack of a visa, I returned to Russia, started working, and the young man proposed to me. Everything was resolved by itself, so I returned to France. Interestingly, after a while it turned out that Farago did issue me a work visa, I just didn’t find out about it in time. Now I work as the manager of a small bar near my home, I am gaining experience and planning to open my own pastry shop in Paris.
Why won't I return to Russia
The answer is simple - a different culture of life and food. Don't come and have a quick meal, but rather enjoy the food. And the working day is structured so that you can give away good food and good service all the time. The problem that I encountered in Russia when I worked here was the basic inability to buy the necessary ingredients, for example, sheet gelatin or well-refined sugar. Shortages and bad goods. The prices for berries and chocolate are simply insane. You work in a closed space in which it is impossible to get basic things, but in France they are available in any supermarket. In Russia, guests perceive service as service. Restaurateurs do the same. And social support, of course. In Europe you pay interest in Pension Fund, which will not go bankrupt and functions normally. Social security in France covers up to 70% of doctors in any clinic, and the employer covers the rest when concluding a contract.
Studying to become a chef abroad is a real chance to make a brilliant career. And this is not surprising, because students of foreign culinary schools undergo internships in the best restaurants in Europe and the world and, in addition to a diploma from a prestigious university, get the opportunity to learn invaluable experience from famous chefs.
The importance of internships during your studies
Practical bias is the main trump card of European education. During chef training abroad, cooking demonstrations take place 3-4 times a week in specially equipped kitchens. At the same time, schools, for example, Le Cordon Bleu, collaborate with the most famous chefs in the world - Anna Hansen, Claire Smith, Mark Greenway and many others.
Internships in famous restaurants and hotels (George V, Radisson Blue Hotel, Le Bristol, La Foret (Tokyo), Casa de Francia (Mexico City), which are included in the program of all major culinary schools, are also mandatory.
Chef internships abroad usually include:
- minimum period of 3-6 months;
- decent wages (from 1,900 euros per month);
- full-time work in famous restaurants and hotels;
- the opportunity to ask any questions to the chefs;
- acquisition of original food serving skills;
- useful connections and language practice;
- opportunity to apply knowledge in practice.
This experience helps you quickly find permanent job in expensive restaurant establishments immediately after receiving a diploma, including at the place of internship.
Internships at culinary schools
There are many internship options available at different culinary schools abroad – paid and unpaid, short and long. In prestigious schools in Switzerland in , ICI and Culinary Arts Academy, all students undergo internships for 4-6 months at Marriott Hotel, Hilton Zuerich Airport, Park Hyatt, Hotel Alpina & Savoy and other well-known companies. For their work they receive a minimum of CHF 2,172 per month.
Bachelor's students are required to undergo two paid internships in the culinary or hospitality industry, each of which lasts 5-6 months. As part of all Diploma programs of this school, each student has the chance to undergo an internship in Michelin-starred restaurants, for this it is necessary to speak French and demonstrate good results during practical classes. Most of our students manage this quite easily.
Work experience in such establishments as Les Climats, Akrame, Farago, Shangri-La, Plaza Athénée, Accor is gained not only by future culinary specialists, but also by those who study restaurant and wine management. Sommelier students are required to undergo an internship for several weeks on vineyards (during the harvest period) and another 6 and 8 weeks in the wine industry (wineries, restaurants, wineries, etc.).
The internship was introduced in 2016, but it is only available to EU and UK citizens or those Russian students who have received a residence permit with the right to work.
On the Australian campuses of the same school, paid internships for six months are included in all programs - Grand Diploma, Cooking, Pastry, International restaurant management. In New Zealand, all Bachelor of Culinary Arts and Business students complete a three-month internship at the end of the main program. During this period, at least 1-2 times a week you need to attend classes at school for consultations and gain additional knowledge. The campus has its own Signatures restaurant, and LCB also collaborates with leading institutions in Sydney and Melbourne, where participants of the educational project are trained.
It happens that internships take up a large part of the training, for example, in (Italy) students of the Diploma in International Italian Cuisine program practice for 5 months, while lectures and seminars take only 2 months.
Internship results
After completing internships, students are considered fully ready to work. They know how to cook perfectly and know the quality requirements for the dishes of the most prestigious restaurants. They are capable of preparing top-class foie gras, truffles, and other dishes based on expensive and rare products. A university diploma and recommendations from famous chefs are an excellent start to your career. In addition, this is also a great way to reduce training costs by earning a salary, as well as an opportunity to build connections in the restaurant world.
When choosing a school for study, it is worth clarifying the conditions for internships in advance, including for foreign students. STUDIES&CAREERS enrollment center consultants will be happy to tell you about all training programs, as well as the possibility and duration of internship during your studies.
