Executive chef
| Highest | $14,000 / mo · Switzerland |
|---|---|
| Experience | 8+ yrs |
| Degree | Required |
| First paycheck | 9 months diploma + first commis/cook job |
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 | $14,000max |
| FranceFrench B2 · €170–3.9k | $13,450 |
| NorwayIELTS 6.0–6.5 · NOK 130–260k | $13,300 |
| ItalyIELTS 6.0 · €0–4k | $13,150 |
| DenmarkIELTS 6.5 · DKK 45–135k | $12,900 |
| United StatesTOEFL 80–100 · $10–70k | $12,900 |
What does the day look like?
An executive chef’s day is kitchen leadership: supervising cooks, checking sanitation and HACCP, instructing staff, ordering supplies, controlling inventory, wastage and portions, planning menus, estimating food and labour costs, pricing menus, checking food quality by tasting and inspection, and cooking for banquets or special functions. Official profiles name inventory and procurement systems only in generic terms, not by brand.
The glamorous part is not most of the job. The dossier gives no timed percentage, but at executive level the centre of the work is leadership, cost control, food safety, staffing and consistency under service pressure. BLS says chefs often work early mornings, late evenings, weekends and holidays. O*NET reports 79% work more than 40 hours weekly and 67% stand continually or almost continually.
Where does this lead?
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