For those of you who have experience working in a professional kitchen in the Netherlands, you´re advice is much appreciated.
Regarding general tips and facts I should be aware of.
Moving to Rotterdam
Experience... Commis-Chef 1 year, Demi-Chef -/+4 months (in fine-dinning)
My main questions are about:
Wages, whats the ballpark for a newbie with 40h a week?
(€1,100 after tax is my guess after the numbers I found)
SVH Certificate, do I need it to get a job or after? Can it be done in English? Price?
What else I should look into?
Off Topic, is birth certificate really important for bureaucracy matters?
(People who lived there tell me to "really" bring it)
I also found the CAO site http://www.horecagilde.nl/?p=caovolledigeng
Thank you in advance.
Wish you a great day!!