Baker
| Highest | $2,900 / mo · Switzerland |
|---|---|
| Experience | 0–1 yrs |
| Degree | Not required |
| First paycheck | 2 years study + food safety certificate |
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 | $2,900max |
| FranceFrench B2 · €170–3.9k | $2,800 |
| ItalyIELTS 6.0 · €0–4k | $2,750 |
| NorwayIELTS 6.0–6.5 · NOK 130–260k | $2,750 |
| DenmarkIELTS 6.5 · DKK 45–135k | $2,650 |
| United StatesTOEFL 80–100 · $10–70k | $2,650 |
What does the day look like?
A shift usually runs 8-10 hours. In bakeries it often starts around 03:00-05:00; in hotels and wholesale production it can be a night shift from 22:00 to 06:00. Weekend shifts, public holidays, split shifts in hospitality, and mandatory night work are normal.
Only 15% of the day is the visual part: shaping, glazing, decorating, and setting up the display. The rest is 35% repetitive dough handling, scaling, rolling, lamination, and batch piping; 25% cleaning, dishwashing, sanitising, degreasing pans, scrubbing proofing chambers, and clearing floor drains; 15% oven work, steam levels, fermentation timing, and temperature charts; and 10% lifting 25 kg flour bags, 10 kg butter blocks, receiving ingredients, and stock rotation. Daily tools include Hobart 20-litre to 60-litre mixers, spiral dough mixers, Rondo sheeters, retarder-proofer cabinets, multi-deck stone ovens, rotating rack ovens, Rational, Miwe, Bongard, 0.1 g digital scales, Brix refractometers, candy thermometers, Silikomart molds, and chocolate tempering machines.
Where does this lead?
Next step up
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