Accommodations and hotel work abroad

What is working as a chef abroad like?

• Whether you're at a beach bar in Bali, a mountain hut in Austria, a cruise ship in the Mediterranean, or a hip fusion restaurant in Seoul, cooking abroad means more than just preparing meals. It is an adventure filled with new flavors, new connections, and new techniques.
• What you do exactly depends on the location:
  • As a chef, your work includes creating menus, purchasing, developing recipes, managing teams, and monitoring stress levels (yours and the sous chefs).
  • As a sous chef or line cook, you will prepare, chop, bake, and roast, ensuring everything is ready on time without anyone even bothering to cook.
  • As a volunteer or intern, you will often help with mise-en-place (MEP), learn to make local dishes, discover new cooking techniques, and occasionally do the dishes, because, well, that's part of the job.
• Working conditions (salary, compensation, and expenses): Salary varies widely. In some countries, you will earn a typical local wage (and plenty of appreciation from hungry guests), while in other places, you will work with room and board and a small expense allowance. Volunteers and interns often receive housing and food in exchange for the help in the kitchen, and sometimes an internship allowance.
• Accommodation can range from shared rooms above the kitchen to charming huts on the beach.
• Working as a chef in another country teaches you not only how others cook, but especially why. You will discover how culture, climate, and tradition find their way onto the plate.
• Moreover, the work is intense, social, and often a bit hilarious. Nothing brings people together faster than a shift where everything goes wrong, but the food is still fantastic.

What are reasons for working as a chef abroad?

• To develop your professionalism: In foreign kitchens, there are different rules, different paces, and hierarchies often apply. You learn to work with strict structures or with total chaos; both are an excellent training ground for discipline, flexibility, and respect for other work cultures.
• To fuel your creativity: You will discover new products, cooking techniques, and flavors you wouldn't encounter anywhere else.
• To grow in collaboration: Kitchens revolve around teamwork. You will learn to handle pressure, language barriers, cultural differences, and strong personalities. You will develop tact, empathy, and humor (the latter often being the key to success).
• To manage stress: During a busy shift, you will train your resilience and learn that mistakes are part of life, as long as the food tastes good.
• To strengthen your communication: You will work with people from all corners of the world and discover that "good food" means something different everywhere. You will learn to listen, explain, discuss, and appreciate what others bring to the table.

What skills and motivation do you need to work as a chef abroad?

• Being professional: You must know what you are doing, take hygiene seriously, and deliver quality under pressure. Because in the kitchen, every mistake is literally visible (and edible).
• Collaboration and teamwork: You are part of a team that relies on each other, from dishwasher to sous chef. Without good communication, more than just food can quickly fly through the air.
• Resilient and calm: During peak times, you learn that panic doesn't help, but planning does.
• Creative and solution-oriented thinking: When an ingredient runs out, or the oven breaks down, you have to improvise.
• Self-Awareness and self-Confidence: You have to be brave enough to stand by your dishes, but also be able to learn from feedback without breaking your ladle.
• Result-oriented and goal-oriented: A service is only successful when every plate leaves the kitchen as intended: beautiful, delicious, hot, and on time.

What are the best countries and locations to work as a chef abroad?

• Culinary countries to learn classic cooking techniques, experience Michelin-starred kitchens, and perfect European dishes: France, Italy, Spain.
• Internships and learning experiences to expand your cooking experience in modern, international kitchens: Australia, Japan, New Zealand. 
• Street food, improvisation, and flavor explosions: Thailand, Vietnam, Mexico, Peru.
• Farm-to-table and sustainable projects: Costa Rica, South Africa, Portugal, Bali.
• Resort and hotel kitchens: Maldives, Caribean islands, United Arab Emirates, Mauritius, Greece.
• Volunteer work or community kitchens: Nepal, Ghana, Sri Lanka, Indonesia. You can find community kitchens in every country, probably even near you!

What are the risks of working as a chef abroad, and are you insured against those risks? 

• What are the risks of working as a chef or cook?
  • Cuts and burns: You work with knives, hot oil, steam, and ovens. Sometimes in kitchens where the first aid kit consists of a cloth and “just grin and bear it.”
  • Prolonged strain: Frequent standing, lifting, and heat can cause back and joint pain. Some foreign kitchens have less strict occupational health and safety regulations than you might be used to.
  • Food hygiene and infections: You are working with local products, often in tropical conditions. Not every refrigerator in the world delivers what it promises.
  • Stress and fatigue: Long days, heat, and time pressure can lead to burnout-like symptoms, especially in seasonal tourism jobs where the pace is fast.
  • Legal risks: Not every country offers clear employment contracts or safe working conditions. Without an official visa or insurance, you can get into serious trouble when you have an accident.
• There may be several reasons why you need separate insurance when working abroad. Check the pages: insuring international Insurances for working abroad, for internships abroad, for volunteering abroad, or for expats and emigrants.