Culinary college
| Highest | $4,000 / mo · Switzerland |
|---|---|
| Experience | 0–1 yrs |
| Degree | Required |
| First paycheck | Germany Ausbildung: EUR 900 to EUR 1,200 from month 1 |
Pay in the destination countries
Monthly, in US dollars. Each country is an Imora admission package — open one for that route's fees, language requirement and deadline.
| Country | Monthly |
|---|---|
| SwitzerlandIELTS 6.5 · CHF 0.9–8k | $4,000max |
| FranceFrench B2 · €170–3.9k | $3,850 |
| NorwayIELTS 6.0–6.5 · NOK 130–260k | $3,800 |
| ItalyIELTS 6.0 · €0–4k | $3,750 |
| DenmarkIELTS 6.5 · DKK 45–135k | $3,700 |
| United StatesTOEFL 80–100 · $10–70k | $3,700 |
What does the day look like?
A commis chef or kitchen apprentice usually starts with mise en place: peeling and chopping vegetables, deboning poultry, filleting fish, and trimming meat into portions. Then come basic station jobs: making stocks, basic reductions and dressings, blanching vegetables, and using fryers, grills, steamers, Rational combi-steamers, salamanders, Pacojet emulsifiers, Hobart mixers, deli slicers, vacuum sealers, sous-vide immersion circulators, and digital probe thermometers.
Only about 15% of the day is the visible creative part: plating and finishing touches. About 50% is repetitive prep, 25% is cleaning prep tables, slicers, cooktops, grease stations, walk-in freezers and dishwashing overflow, and 10% is admin tracking: HACCP fridge temperatures, food core temperatures, batch expiry labels, FoodDocs or Trail, Toast POS or Oracle MICROS Simphony KDS, and MarketMan scanners. Hours can mean split shifts such as 10:00 to 14:30 and 17:30 to 23:30, weekends, public holidays, late nights after 24:00, 40°C line heat, and wet kitchen floors.
Where does this lead?
Next step up
What do you make of this job?