Originally Posted by dotdarling

Thanks to everyone for the steady supply of info and opinions.
Budsturga: It's good to hear the info about Dutch speakers (I kind of knew that the Dutch prefer to hire other Dutch speakers) If you do have any contacts that would be really helpful and appreciated. Do you get the feeling that there is resentment from the Spanish labour force directed at immigrants "taking" their jobs? Or foreign business owners hiring non-Spanish people?
It's also nice to hear from people in different areas of Spain. I don't want to give the impression that we just wish to move to Spain to have more sunshine. Although my husband does not yet speak Spanish (just English, Dutch, German and some French) he would try to learn it as quickly as possible and not assume that everyone could just speak English or Dutch with him. I've been trying to tutor him a bit (although my Spanish is a bit rusty).
Its also good to hear (for a chef anyway) that chef jobs seem to be the main vacancies being posted at the moment. Being a true head chef is not just about cooking, it's managing staff, GP, supplies, costing etc. And its hard work. My OH is still behind the fires in the kitchen and does all the rest too (quite often from home).
He's already heard from 3 different restaurant owners in Spain that if he was already there they would hire him and once he is to let them know. I guess that is a positive sign. I just worry that if we wait until our daughter finishes this school year (end of June) that most of the vacancies will already be filled.

Originally Posted by Budsturga

Is there any other way for pleople to work???????
As far as I know you need a contract and you have to pay ss, and your taxes.
What´s your problem? What exactly in what I wrote sugests he´s working on the black???? I know I need to improve my english writting skills but you should work your reading skills....
If you´re really good in what you do, you´ll have a job.

Originally Posted by JLFS

In my experience, a head chef needs language ablility, as his duties are very varied.

Or are we taliking about a "head chef" of the chef in charge, if you know what I mean.

Because the job description of "head chef" is more finance, budjet, keeping inventory, sourcing, menu planning, instructing, negociating with suppliers, shouting out the customers orders etc.

the actual cooking is secondary, and delegated to the rest of the chefs.

This link is a good description of duties.

http://www.ehow.com/about_4687736_jo...head-chef.html

Originally Posted by jdr

Calm down, no problem with my reading skills thanks, it`s just very unusual for any foreigner in the construction trade to have a contract as it costs the employer too much.

Originally Posted by twistedmelon

head chefs have an international language all of their own

Originally Posted by Budsturga

It costs justs exactly the same for an employer to have a foreigner in contract or a national. So what´s the diference?

Originally Posted by HBG

Spanish business methods are, unfortunately, especially in a recession, quite a bit different to the UK. National Insurance costs are high and an employer can save a lot of money by employing part time rather than full time staff. It’s common practise to show someone as working only ten hours a week rather than the standard forty.

Foreign labour should cost the same as Spanish labour, but the former are much easier to get rid off should the business run into trouble.

If a business, say a restaurant, employ six staff, they will not all be on full contracts, it’s just the way things are.

Even top local restaurants are now producing menus del dia at under 10 Euros, it doesn’t leave much of a profit margin for the owners.