Kitchen brigade trainee
| Highest | $3,800 / mo · Switzerland |
|---|---|
| Experience | 2–4 yrs |
| Degree | Required |
| First paycheck | Germany Ausbildung: stipend 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 | $3,800max |
| FranceFrench B2 · €170–3.9k | $3,650 |
| NorwayIELTS 6.0–6.5 · NOK 130–260k | $3,600 |
| ItalyIELTS 6.0 · €0–4k | $3,550 |
| DenmarkIELTS 6.5 · DKK 45–135k | $3,500 |
| United StatesTOEFL 80–100 · $10–70k | $3,500 |
What does the day look like?
Your day follows direct orders from a Chef de Partie or Sous Chef. From 08:00 to 11:30, mise en place means washing, peeling, trimming, brunoise, julienne, chiffonade, mirepoix, breaking down poultry or fish under supervision, making stocks, hollandaise, béarnaise, purées, and blanching vegetables. During lunch service, 12:00 to 15:00, you fetch ingredients from walk-in chillers, refill station inserts, sear garnishes, and use PolyScience sous-vide tanks, deep fryers, Rational iCombi Pro or Convotherm combi ovens. Dinner service runs 17:00 to 22:30, with Testo 104-style digital HACCP probes for temperature logs and fast station communication like "Yes, Chef!".
11:30 to 12:00 is family meal, 15:00 to 17:00 is a break or deep cleaning, and 22:30 to 24:00 is clean down: stainless steel tables, cutting boards, fryer oils, wrapped and dated Gastronorm containers, and floor drains cleaned with caustic degreasers. Split shifts, double shifts, and finishes at midnight or 01:00 are standard. Artistic plating and menu creation are 0% to 5% of the day; 65% is repetitive physical prep, 20% is service support and restocking, and 15% is sanitation, dish breakdown, and trash removal.
Where does this lead?
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