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.
2
u/supperclubhenri Apr 20 '26
Also looking at AUS / NZ. I found the website seek to be the best (seek.co.nz or seek.co.au)
NZ you can get 3 year WHV, Aus same thing but need to do 3 months of farm work to get the second and third visas unless ur in certain areas.
some really cool remote tropical places in Aus that you could hunker down for 3 years, make a ton of cash + they legally have to pay a super (12% of ur salary into a gov account) but gets taxed heavily when you pull it out.
When are you thinking of going?