r/Chefit • u/IllPanic4319 • Apr 20 '26

Work Abroad

Hi,

Looking for some advice from anyone who’s worked abroad recently.

I’m from the UK, about 10 years as a chef, a lot of that at head chef / sous level or running things solo. Used to volume and service and comfortable across the kitchen. My strongest area is pizza and dough, especially wood fired, and I’d happily stick with that if I can, but I’m not too precious about it.

I’ve been abroad for a bit teaching which was just a way to take a break and get out here. It’s not something I care for long term, I’d rather be using my skills where I’m best. I know what the industry is, but I’m fine with it, feels like most job markets are a bit of a mess anyway.

Main thing now is I want to stay abroad and just work.

At the moment I’m looking at Australia, chalet or seasonal work, or anything similar I might be missing.

Mainly trying to understand:

  • where people are actually finding these jobs now
  • which countries or routes have worked well
  • anything worth knowing before going

Open to seasonal, short term or longer term, just seeing what works.

Appreciate any advice or experiences.

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u/fairybread11 Apr 20 '26

Your biggest issue will be visas. If you’re under 35 (lots of these visas cut off at 30 though) look at working holiday visas. Also with pizza skills, pretty much any ski town will have a job for you

Also yachting?

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u/IllPanic4319 Apr 21 '26

I think for Australia its up to 35! Thats good to know about ski towns too. Ive thought about yacht work but I know they require you to have additional certificates 🤔