▲ 3 r/SeasonalWork
Hello everyone,
I’m a 27-year-old chef from Greece with 4 years of professional kitchen experience, and I’m currently exploring winter season opportunities in the Swiss Alps.
My background:
- 4 years experience in professional kitchens
- Culinary school graduate
- Additional training in fine dining (seminars & workshops)
- 3 months experience in pastry
- Currently working in Greece and continuing to develop my skills
I’m specifically interested in winter season work in Alpine hotels, ski resorts, or mountain restaurants, not just for a job, but to understand how kitchens operate in this environment and gain real international experience.
What I’m trying to understand:
- What are the real working conditions in Alpine winter kitchens (hours, pressure, pace)?
- How is the kitchen structure usually organized in ski resorts / mountain hotels?
- Is it realistic for a foreign chef with my background to get a seasonal position there?
- How competitive is it to enter these kitchens without prior Swiss experience?
- What should I expect regarding accommodation and lifestyle during the season?
- Any key differences between city kitchens and Alpine resort kitchens?
I would really appreciate honest, real-world experiences from chefs or hospitality workers who have worked in the Swiss Alps.
Thank you in advance for your time.
u/Exciting_Walrus_399 — 16 days ago
