Sous chef
| Highest | $5,800 / mo · Switzerland |
|---|---|
| Experience | 2–4 yrs |
| Degree | Required |
| First paycheck | Paid from month 1; 4-7 years to sous chef |
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 | $5,800max |
| FranceFrench B2 · €170–3.9k | $5,550 |
| NorwayIELTS 6.0–6.5 · NOK 130–260k | $5,500 |
| ItalyIELTS 6.0 · €0–4k | $5,450 |
| DenmarkIELTS 6.5 · DKK 45–135k | $5,350 |
| United StatesTOEFL 80–100 · $10–70k | $5,350 |
What does the day look like?
About 40% of a sous chef's day is direct cooking and service control: calling tickets at the pass, checking plates, tasting, quality control, and jumping onto a station during the rush. The less glamorous part is bigger: 35% goes to rotas, inventory counts, supplier orders, temperature logs, and HACCP hygiene checks; 15% to training commis chefs and apprentices; 10% to recipe testing, cost calculations, yield management, and waste logs.
A normal week is 48-60 hours. Shifts can be split, such as 10:00-15:00 and 17:30-23:30, or straight 12-hour shifts. Weekends, public holidays, and late nights are universal. Daily tools include Rational iCombi Pro ovens, Pacojet, PolyScience sous-vide circulators, Foster or Irinox blast chillers, Multivac vacuum sealers, MarketMan, Restaurant365, Toast POS, Micros Simphony, MarginEdge, Fourth Hospitality, Testo Saveris Food, Squadle, and Monika HACCP. Expect 10-14 hours standing, heat up to 40 degrees Celsius near ranges, and lifting pots or crates up to 25 kg.
Where does this lead?
Next step up
People arrive from
What do you make of this job?