How hard is to find head chef jobs in Poland?

Hi Dave,

Are you still planning to move to Poland? I am asking as me and husband (American) are planing to come back shortly. I will be okay with the job but I am a bit worried about my husband. He's been working in a hotels/restaurants for over 16 years both front and back of the house (management positions in UK and US). Maybe he will be able to help you with anything?

Please contact me at ag@agr.com.pl or +48667601607 on the offer of head chef in italian restaurant in Lodz, central Poland.

Katarzyna Grabowicz

best of luck dave hope it all works out. i too am a chef and planning to move to poland, warsaw. wroclaw boy you are a cock.

In my experience it isn't hard to find a job as a chef in Poland, as there is a real shortage of good, qualified, properly trained chefs here. The fac you are coming in from abroad may well be seen as an advantage. The main problem is the terrible wages - the food may retail at say 25% less than UK (or in some places equal to or more than UK) yet the wages are around 50% of UK - often under. For example I know head chefs in good-quality small regional restaurants (retailing food at around 40pln for a 3 course meal, or 25 PLN a main course) that get paid only 12PLN an hour (about €3!).

Another problem is that the lack of training many staff have means you may be working with untrained colleagues who don't for eg have the basic skills in food management/ health & safety.

Another issue is so many restaurants have ridiculously long menus based on frozen and preprepared foods. The restaurants that have short daily 'specials' menu of fresh food aren't common.

Hope that helps.
Greg

In French cuisine yeah, its difficult to find in Poland anyway.


Its the relevance of everything isnt it. the wages are in line with Poland's economy fair enough, but the food prices are a totally different issue. I mean Polish produce is relatively cheap, its only when kitchens start buying in imports that the budget creeps up. Good chefs can create the stuff they need without buying it in from local cheap ingredients. Obviously something like lobster with vermouth sauce will have to be paid for and indeed charged at a premium.


That is amazing, the size of the menus in some places, its like how the hell can they sustain that.

Fully agreed with that!
Find a good well paid jab in Poland easy not often.
Staff I agreed we have to train them

WB - an interesting idea for a thread, what about creating a thread where you could tell us how to create things from these ingredients instead of buying expensive imports?