Work overseas cook and phones. Working abroad without knowing the language. Before moving to France

Ivan Berezutsky is one of the main representatives of Russian gastronomy on the world stage, the winner of the International Gourmet Chefs Competition in 2011, and a constant participant in leading restaurant art festivals. In the past, the chef of the PMI bar restaurant in St. Petersburg, until 2017 - the co-owner and chef of the Moscow restaurant Twins, which was included in the top 100 best restaurants in the world (75th line) according to the rating of San Pellegrino World's Best 2016. Now he is a co-owner and the chef of the Twins Garden restaurant, for whom Ivan and his brother Sergei organized their own farm.

A few days ago I returned from Spain, where I stopped by to see how El Bulli is being rebuilt, one of the best restaurants in the world, in which I once had an internship. And once again I wanted to remind you of how valuable it is for us to learn the Western experience and adopt their approach.

In Europe, everything is completely different, and, having penetrated into their world for a while, you begin to see the difference between real responsible professionalism and what we call the Russian mentality.

People go to internships regardless of their age, professionalism and status. All the best chefs are constantly traveling and learning.

Our chefs, unfortunately, in most cases laziness rules everything and a sense of their own coolness. At one point, he suddenly realizes that he is a big boss and can finally sit down and spread his arms. To pick up a piece of paper from the floor in the kitchen is no longer befitting for him, a lot of work is out, for sous-chefs. And he quietly goes to his closet, hangs out there in "contact", plays "Counter Strike" and is engaged in extensive self-PR. For example, a chef recently came to me and asked: "Wan, have you changed the menu?" I say: “Yes, I changed it. And you?" - "Nope, something lazy." This is the Russian approach. Laziness and overconfidence.

In Europe, this would be unthinkable. The boss there is maximally involved in the work on an equal basis with the others, it is not difficult for him to clean up the workplace. But the main thing is their respect for work and the culinary art itself. There in the kitchen there is no screaming music and dirty uniforms, only supermotivation, concentration, careful handling of food. There it is enough for the cook to say once that, for example, you cannot do this. To ours you say “no” - and in response you hear the question: “Why?”. And even if you don't hear it, you feel that it has arisen, and it begins to mentally argue with you. This has always been a mystery to me.

In most cases, our chefs are ruled by laziness and a sense of their own coolness.

But it’s ridiculous to go to even the coolest restaurant and think that you’ll come back from there in a week as an excellent chef. To begin with, a certain technique, a foundation must be laid. In the best restaurant in Europe you will not be taught to peel potatoes, you must come prepared. Moreover, prepared seriously - do not forget that abroad there is a very good educational base, by our standards they are already monsters from school.

As for the time frame of the internship, a week is nothing. You will not understand either the chef's philosophy or the approach to products. Just coming to craft recipes is not learning. You need to have time to understand how a person thinks, his philosophy, technology. For example, for the first two months at El Bulli I did not realize at all what was happening to me, and only then I began to delve into it. Hence I think, it's minimumrequired for the internship. And some - like Mugaritz - take interns for at least six months. And for the first two months you will cut parsley there - very quickly and very finely, into dust.

To get into any restaurant, you only need real desire, perseverance and, of course, language. English is universal, it is easy to travel with it to northern Europe, to the Scandinavian countries. But in other regions, such as France or Spain, it will not work without their native language.

Two months is the minimum required for an internship.

You need to start with a deliberate choice of a restaurant, where you would like to go - everywhere there are nuances. So, in El Bulli, 35 people trained with me, and some other places can take only one, and this is bad, because you will do all the dirty work.

Technically, to get an internship you need just write a letter to the chosen restaurant and ask. Look where you are from, your track record. Sometimes you have to pay for it; sometimes, no. Somewhere they can provide housing. Refusal is easy to get, but if you have already interned somewhere, then the likelihood that you will be hired is very high. According to the results, they can give a letter of recommendation, but not everywhere. This paper is useful in the future. For example, in El Bulli, they give you a whole card index, take pictures before and after the internship. And there is nothing like that in the Calima restaurant.

The main thing is that you need to prove yourself in the process, you cannot be lazy. Moreover, you can be satisfied with not sickly tests - for example, immediately after 15 minutes they are put in the kitchen to serve dishes. Everything is new for you, you don't know where who is, what to get from - and this is real stress.

To get an internship, you just need to write a letter to the chosen restaurant and ask.

Personally, I also arrange checks for my trainees in order to understand why the person came. On the first day, I can ask him, for example, to peel the shrimp, and after 15 minutes I come up and say: “There is very little left here, throw it up, then we'll finish it. You are probably tired, can you go home? " And if he begins to insist that everything needs to be finished, and then he also asks a thousand questions about the case, then this is our person.

It is important to understand that people go on internships regardless of their age, professionalism and status. All the best chefs travel and study constantly. And when I was in El Bulli, Jordi Roca, the main person in the El Celler De Can Roca restaurant, which is now recognized as number 1 in the world, trained with me. With three Michelin stars! The most ingenious pastry chef on earth - and he's an intern.

As for me, I would now gladly study in Japan. They are amazing, crazy people, their philosophy is very different from the Western one. Especially in a reverent relation to the product, which they ascend to heaven. In general, in any country it is interesting, travel is, first of all, self-development. The main thing is not to stop.

Mikhail Dunaev

Chef Adrian Quetglas (one Michelin star) in Spain, Palma de Mallorca

About love for Spain and the first attempts to stay

The first time I visited Spain was in 2011. It was a nine-month internship organized by the Spanish Embassy. At first I studied the language, then I worked in several restaurants. I really liked it, and, having arrived back in Moscow, I promised myself to return. He left quite quickly for another six months and spent a year and a half in Spain. Unfortunately, I returned, because it is not easy to get a work visa there. It is customary to say: “We have many unemployed people of our own. My friend, I'm sorry, you can get a job in a dark way, but we won't make a work visa. " How to live without a visa? Any check by local authorities - and you are deported. And I went to Moscow.

About work visa

Upon his return, Adrian Quetglas called me the chef at the Grand cru by Adrian Quetglas, and all this time we dreamed and planned to open a restaurant in Mallorca. Two years later, when Adrian once again left for Mallorca to see his family, he called me and said that he had found a room. After that, the first stage began: moving to Spain. I still have a work visa in the process. At the moment I am studying on a student basis, according to which I have the right to work 4-5 hours a day. In parallel, our lawyers are trying to get a work visa. I am really learning - I have a language school. And this is one of the "correct" options: first to unlearn - then apply for a work visa.

About Michelin-starred restaurant

For a week and a half in our Adrian quetglas everything is always packed. During the daytime, there are two or three free tables. In the evening, everything is always busy - only 50 seats. In the afternoon, there is one five-course tasting menu, and in the evening - seven courses and a completely different menu. In total, we have two menus - and we only work with tasting sets.

About mentality and cuisine in Spain

The Spaniards are not particularly hardworking people, especially here on the island. Because the sun shines here for 10 hours. The heat is 40 degrees. On the continent, people go to restaurants with one or three Michelin stars because they understand why they need it. They burn with it, they live with it. On the island, people take everything a little easier: they come here to earn money, work eight hours and, in principle, no longer take a steam bath. This moment makes me very angry. Because finding people who treat cooking like me is very difficult! The mentality is relaxed, everyone wants to be high and have more rest.

Adrian Ketglas and Mikhail Dunaev in the kitchen

There are funny moments. It's hard to imagine a hardworking employee in Russia going to drink wine or beer at lunchtime. Here is the culture: go and have a drink. After lunch, in fact, no one works: the Spaniards are peaceful people, helpful and kind.

The first year I changed a lot of cooks in the kitchen, the flow was colossal. Because everyone wants to work a little and get a lot of money for it, while we have an irregular day. The first year we worked every day for 14 hours, closing once a week. In addition, I understand that it is not easy with me, because I can shout, say a sharp word. We changed, twisted and in the end we were able to organize everything in order to work harmoniously. Now we have two days off. Many people say, “Are you normal? You have been losing money for two whole days. " My experience has shown that when resting on one day, everyone comes not rested and does not work efficiently.

Relationship with the teacher

I call Ketglas not even “teacher”, but “dad”. We met when I came to work for him at Doce Uvas. At first he seemed to me an incomprehensible character, emotional - he made me take off the Italian uniform, they say, we have Spanish cuisine here. As a result, after a month and a half, I became a sushi in a restaurant. Ketglas is the kind of person who needs to prove that you can. I adopted this and I treat my guys the same way. I think this is normal. For seven years we have always been moving together and discovering everything together and developing together. Our relationship is more like that of a son and a father than a teacher and a student. In the kitchen, a couple of words are enough for us to understand each other, and sometimes even words are not required. And we probably can't imagine a project without each other. New, old - it doesn't matter. How not to talk, not to consult. As a result, we both develop, and this is the most important thing.

About family moving

To the question "How do you live?" I always say, “My home is where my restaurant is. Where I sleep is not important. " When I opened the restaurant, we did everything here ourselves: painted, putty. It is like our little child who grows, grows and grows - and we are with him. I didn’t regret in the least that I moved to Spain. I love Spain. We have vacations twice a year: in February and in August. At this time, I am leaving for Moscow to see my family and friends. So I live while I'm here alone. Over time, I will move my family and girl here. I want them to live in comfort and tranquility.

Alexandra Neugodova

Confectioner in Paris, EBS Paris Master's student

Before moving to France

My education in Moscow has nothing to do with cooking, I studied marketing, but I always cooked in parallel. At some point, I started earning money in a hookah bar. So I plunged into the world of restaurants and realized that this is love and that I need to get to know this world from the inside. I have always been particularly attracted to the art of confectionery. Pretty soon I realized that I would have to leave Russia, because, unfortunately, the work of a cook is poorly paid here.

Expensive training at Le Cordon Bleu

I decided to go to live in France and went to school, one of the best in the world. I collected the documents for admission and realized that education is very expensive, about 700,000 rubles a year. Plus, living in Paris requires huge funds. My first apartment cost 800 euros a month. My parents helped me with this.

How to get a cool internship

80% of students receive an internship after training, but the level of the restaurant directly depends on the graduate. Officially, they provide an internship for only two months, which is why so few Le Cordon Beu students remain in France after training. No one is interested in hiring foreigners who don't speak French. As one of the best students at the end of my studies, I was offered to go to under the guidance of the pastry chef François Perret. I was lucky: I got an internship for 4 months with a further extension for another 2.

French mentality and working hours

Officially, my working day was from 7 am to 3 pm. In fact, I arrived at 6 and left at 5-6 pm. Towards the end, the chef began to come up and kick me out at 3. I came back when I found out that he had left. A popular work schedule in France is from 9 am to 3 pm, then a break, and from 6 to late at night. But I was lucky to have a classic - either morning or evening shift.

The problem with the French is that they often avoid responsibility. Or they will classically answer right away: you pay me too little for me to do this work. Because any work must be paid. This is the concept that the French adhere to. And an increase in responsibilities occurs only with an increase in wages.

People's work is not respected in Moscow

I am sure that the service in which people work from early morning until late at night without a break greatly affects the quality of the food served. In France, there are more people in the kitchen, more space, more refrigerators. And the menu is smaller and simpler. You need to have at least two kitchens: one deals with blanks, the other with returns. In Moscow, most of the people who work in the kitchen are uncouth and uneducated, as if they went there out of despair. There are those who are passionate about their work, but they are few.

Work permit and other difficulties

I worked at Shangri-La Paris for 6 months and then faced the problem of any expat. I didn’t have permission to work and the student visa was running out, I frantically began looking for a restaurant that would agree to pay my residence permit tax. As it turned out, this is very difficult. Even with all my work experience at the time.

There are three ways to stay in the country: go to study further, then you will be issued a student visa; find a job where you can change your visa to work; well, or get married. I tried to apply to Switzerland, I was told that they saw no reason to give me a visa, that the age of adaptation had already passed, I was 22 at that time. I tried to look for a job in Australia. I was honestly told that I was too young, they welcome migration from the age of 25. I started looking for a job in France and faced sexism, there were a lot of stories with famous chefs who seemed like normal people, but turned out to be unpleasant types who tried to use my situation to their advantage. But, fortunately, I kept in touch with the school, which does not abandon its own. So I went to a Spanish restaurant, they offered me a job with a good salary and promised to get a work visa.

Before receiving a work visa, just in case, I enrolled in a language school and issued a student visa so that there would definitely be no problems. I did an internship for a year while waiting for registration. As a result, she never received a work visa, they waited until the very last moment not to pay for it. In general, they used my situation to the maximum in order to get a tax deduction for hiring an intern, but I realized all this too late.

About family

My parents live in Switzerland, and I met my future husband in Paris, he is also a cook. Before signing, I managed to work for several months as a pastry chef in the Caribbean. I was promised amazing conditions, but in the end I could not keep up with the schedule from 7 am to 11 pm without a break seven days a week, and the terms of the contract were completely violated. In the absence of a visa, I returned to Russia, started working, and the young man made me an offer. Everything was decided by itself, so I returned to France. Interestingly, after a while it turned out that Farago did get a work visa for me, I just didn't find out about it in time. Now I work as a manager of a small bar near my house, gaining experience and planning to open my own pastry shop in Paris.

Why won't I return to Russia

The answer is simple - a different culture of life and food. Do not come and have a quick meal, but enjoy the meal. And the working day is structured so that good food and good service can be served all the time. The problem I faced in Russia, when I worked here, is the elementary impossibility of buying the necessary ingredients, for example, sheet gelatin or well-refined sugar. Scarcity and bad goods. The prices for berries and chocolate are just insane. You work in a closed space where it is impossible to get basic things, and in France you can find them in any supermarket. In Russia, guests perceive the service as an attendant. The restaurateurs do the same. Well, social support, of course. In Europe, you pay interest to a pension fund that will not go broke and function normally. Social security in France covers up to 70% of doctors in any polyclinic, and the employer covers the rest at the conclusion of the contract.

Training to become a chef abroad is a real chance to make a brilliant career. And this is not surprising, because students of foreign culinary schools are trained in the best restaurants in Europe and the world and, in addition to a diploma from a prestigious university, they get the opportunity to learn from the invaluable experience of famous chefs.

The importance of internships while studying

Practical bias is the trump card of European education. During training to become a chef abroad, a demonstration of cooking takes place 3-4 times a week in specially equipped kitchens. At the same time, schools, for example, Le Cordon Bleu, collaborate with the most famous chefs in the world - Anna Hansen, Claire Smith, Mark Greenway and many others.

Internships in renowned restaurants and hotels (George V, Radisson Blue Hotel, Le Bristol, La Foret (Tokyo), Casa de Francia (Mexico City), which are included in the program of all major culinary schools) are also mandatory.

Cook internships abroad, as a rule, are:

period of at least 3-6 months;
decent wages (from 1,900 euros per month);
full-time work in famous restaurants and hotels;
the opportunity to ask any questions to the chefs;
acquisition of skills for original serving of dishes;
useful communication and language practice;
the opportunity to apply knowledge in practice.

Such experience helps to quickly find permanent work in expensive restaurant establishments immediately after graduation, including at the place of internship.

Culinary School Internships

There are many internship options available at different culinary schools abroad - paid and unpaid, short and long. In prestigious Swiss schools, ICI and Culinary Arts Academy, all students undergo practical training for 4-6 months at the Marriott Hotel, Hilton Zuerich Airport, Park Hyatt, Hotel Alpina & Savoy and other well-known companies. For their work, they receive a minimum of CHF 2,172 per month.

Undergraduate students are required to take two paid internships in the culinary or hospitality industry, each lasting 5-6 months. Within the framework of all Diploma programs of this school, each student has a chance to complete an internship in Michelin restaurants, for this it is necessary to speak French and show good results during practical classes. Most of our students do it quite easily.

Experience in such establishments as Les Climats, Akrame, Farago, Shangri-La, Plaza Athénée, Accor is gained not only by future culinary specialists, but also by those who study restaurant and wine management. Sommelier students undergo a mandatory internship for several weeks in the vineyards (during the harvest season) and for another 6 and 8 weeks in the wine industry (wineries, restaurants, wineries, etc.).

The internship was introduced in 2016, but it is available only for EU and UK citizens or those Russian students who have received a residence permit with the right to work.

On the Australian campuses of the same school, paid internships for six months are included in all programs - Grand Diploma, Cooking, Pastry, International Restaurant Management. In New Zealand, all Bachelor of Arts and Business students complete a three-month internship after completing the main program. During this period, at least 1-2 times a week, you need to attend school for advice and additional knowledge. The campus has its own restaurant Signatures, and LCB also collaborates with leading institutions in Sydney and Melbourne, where participants in the educational project are trained.

It happens that internships take up most of the training, for example, in (Italy), students of the Diploma in International Italian Cuisine program practice for 5 months, and lectures and seminars take only 2 months.

Internship results

After completing internships, students are considered fully ready for work. They know how to cook well and know the quality requirements of the most prestigious restaurants. They are capable of cooking top-class foie gras, truffles, and other dishes based on expensive and rare products. A university diploma and recommendations from renowned chefs are a great start for a career. In addition, it is also a great way to reduce training costs by earning a salary, as well as an opportunity to establish connections in the restaurant world.

When choosing a school for training, it is worthwhile to clarify in advance the conditions for internships, including for foreign students. STUDIES & CAREERS Admissions Center consultants will be happy to tell you about all training programs, as well as the possibilities and duration of practice during your studies.

For Russians, work abroad without knowing the language

It is difficult to find work abroad for Russians without knowledge of the language. For example, construction vacancies are filled instantly by migrant workers from Asia and Africa. The language barrier is a serious obstacle to career growth, even in low-paid jobs. Abroad, Russians work and receive decent money on watch as assemblers, plumbers, welders. Here the main criterion is experience, and knowledge of the language fades into the background. Moreover, with the rotational method, specialists are selected on a national basis, Slavic brigades are staffed.

Jobs without language knowledge

Requires a team of qualified bricklayers in Hungary of 5 people. Work on a rotational basis for 6 months, full provision for accommodation and meals. Room for five people with shower and toilet. Delivery to the construction site by corporate transport. Piecework wages, depending on the quantity and quality of the masonry, but not less than 600 euros per month for clean hands. Sliding schedule, two days off. At the end of the shift, vacation allowance is paid.
A cook is required for a Russian-speaking family, work abroad, in England, the city of Bristol. Country house, accommodation in a guest house, private room with toilet and shower, there is a bidet. Cooking for 5 people, the ability to cook borsch, cabbage soup, pickle, pancakes and other dishes of Russian cuisine. Cooking dinner for 8-10 people once a week. Salary is paid weekly at 40 pounds per day.
A driver of a heavy-duty vehicle with an international license is required to travel in Eastern Europe and occasionally to Russia. Age - not older than 50 years, work experience not less than 3 years. Knowledge of European languages \u200b\u200bat the initial level is encouraged and paid for with an additional bonus. An employment contract is signed, all conditions of employment are negotiated. A basic salary of € 800 is paid plus a monthly 50% accident-free bonus. Accommodation is provided in a departmental hotel, a room for 2 people with all amenities.

Fresh vacancies for Russians abroad

A dairy yoghurt factory in southern Spain requires graders and packers. Work in shifts, 8 hours each with an hour break for lunch. The worker is provided with overalls and clean linen when taking over the shift. Young people from 18 to 30 years old are accepted, knowledge of the language is not required. The newly recruited student undergoes a week-long internship with an allowance payment, and then starts work. The salary is paid 2 times a month. The total amount given to the employee must not be less than 850 euros.
Maid job in France. A girl 20 - 35 years old is invited to the position of a maid. Responsibilities include cleaning rooms and washing clothes. Communication only in Russian, for the development of colloquial speech of younger family members. The house is located in the suburbs of Marseille, a room for two is provided for living in an outbuilding to the house. There is a kitchen, toilet and bath. The salary is paid weekly in the amount of 300 euros, which is about 1200 euros per month. Free food and specials clothes.
Autobahn repairs in Germany require a variety of qualified road repair and paving personnel. Shift work, mainly at night. A basic level of knowledge of the German language is required. It can be obtained by completing a 2-week accelerated course. The salary of an ordinary worker is 1000 euros, specialists who know how to operate road equipment receive from 2000 euros. All road workers are provided with free housing and hot meals. Rotational recruitment method, minimum 2 months, maximum - 6 months.

Work abroad from a direct employer

Estonia: janitor-cleaner without qualifications and without work experience. Salary from 5 euros per hour. Men and women are accepted. Write a resume by mail [email protected]
Portugal: loom operator. Salary from 600 euros. Employer mail: [email protected]
Czech Republic: operator for the production of plastic casting. Salary from 900 euros. HR mailbox [email protected]
Poland: operator of a plastic processing machine. Salary up to PLN 4,000. Contact Email: [email protected]
Slovenia: full-time carpenter carpenter with a minimum wage of 825 euros. Contact with the employer by mail [email protected]
Slovenia: Master hairdresser with experience in haircuts and hairstyles. The salary is negotiated. Send your resume by mail [email protected]
Malta: Nanny looking after children over 3 years old, preferably with experience. Salary 170 euros per week. Email for sending resume: ANTOMAN [email protected]
Cyprus: massage therapist with experience and knowledge of English. Salary from 900 euros per month. Mail for sending resume: [email protected]
Iceland: caring for the elderly and helping with everyday problems. Experience is desirable. Post office: [email protected]
Romania: Construction workers demolishing and demolishing buildings. Piecework payment. Write to mail: [email protected]

Feedback on work in Poland

Lydia: I will share my experience of working in Poland. It will not suit everyone - only girls and women who know how to sew on industrial sewing machines. I have long wanted to go to work abroad, but two reasons stopped me. The first was the fear of staying in a foreign country without protection, money and a passport. And the second is not knowing a foreign language. Who among us, fifty years old, taught at least English in full at school and university? Only a few, because then it was not relevant. Therefore, when I saw an advertisement in the newspaper about hiring women for a garment factory, I called and signed up for a consultation. There were 9 people in our group, and 7 of us, after consultation, signed a hiring contract. Because we were presented with certificates and the registration number of the agency, the site and its pages in social networks, photos of the factory and rooms in the hostel were shown. The contract was signed for 6 months. Everything was organized clearly - transport, accommodation in a hostel, familiarity with the workplace in the workshop. The first month was difficult - strangers, monotonous work on simple sewing operations, inability to communicate in transport and the store. But then new words and phrases were learned by heart - life forced me. So finding a job abroad without knowing the language is real. But only through official representatives.
Igor: Last year I decided to leave my comfort zone and went abroad to work in Poland. It is very difficult to find a job without knowledge of the language; it is very difficult to survive alone. A friend of mine who lives in Krakow gave me the address of an office that recruits Russian-speaking workers. The job was offered hard, the one that migrant workers from Central Asia are doing in Russia. He worked as a laborer, concrete worker, slinger for about 10 months, but could no longer. Gradually I learned the basics of Polish and got a job at McDonald's. He worked as a waiter, cleaner and loader. It was difficult, but gradually I got used to it and began to speak Polish fluently. Now I work as a taxi driver, the earnings are not great, because the car is rented, but there is a prospect of making decent money here.
Olga: I came to Poland on vacation, but the circumstances were such that I had to stay and look for work without knowing the language. She started by translating her resume into Polish and sending it to job advertisements - mostly cleaning and washing dishes in restaurants. In one of the restaurants, they entered my position and took me to wash the dishes. They paid me PLN 8 per hour (the standard pay for such work at the time) with a free lunch. There were no other foreigners in the team besides me, so I was able to start speaking Polish pretty quickly and there were new opportunities to find a better-paying job.

Feedback on work in Israel

Sergei: I myself live in Smolensk, by profession a welder, here we got a penny, and decided to leave for Israel to work as a welder. On the Internet, through a recruiting agency, I was selected by a construction company with a team of CIS citizens. The owner there is a Jew who left during the Soviet era.
There were fears that they would be deceived - the Jews all the same, but worried in vain. The salary is excellent, it cannot be compared with ours, I received a month, if translated into dollars, about 2200. The standard day, the salary was given on time, all safety standards were observed.
Everyone in Israel speaks Hebrew, there are also many people who speak English. When you go out into the city, there are no big difficulties in communication. To buy something in a store or in the market - you explain yourself with the help of gestures. There was a funny case when, with a friend, facial expressions and gestures, they showed an electronics seller that we needed wireless headphones. He tells us so calmly: "Guys, what are you puffing up, say what you need."

Review of work in London

Alexei: I had experience of working abroad, more precisely in London. We were sent to practice from the university. I stayed there exactly one month, earned good money, we were paid 30 pounds a day. But the trouble was different, I did not know English well, but I can read and write, but, alas, I cannot speak. I got into such an absurd situation in a store, they asked me what to serve, but I was confused and did not even know what to answer. Said the first thing came to mind, took his water and walked out. Learn English! This might come in handy.

Feedback on work in Austria

Anna: I was offered a job in Austria as a trade manager, I doubted for a long time. The problem was poor language skills. Nevertheless, I decided to take a risk, I entered into a contract for 3 months, so that during this time I can understand mine or not, if I like it, I will extend it. After the first month of work, I understood. that I was not mistaken. Housing, working conditions, employer relations, everything is perfect!
For those who do not know the language, a mentor was provided to help in adaptation and learning the language. In a month, I earned 1,760 euros, which is great by our Russian standards. The contract was, fortunately, extended to me and hinted at an increase in salary after 6 months of experience.

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