Kitchens across Europe are chronically understaffed, and several countries list chefs as shortage occupations with dedicated work-permit routes. Whether you are a commis, line cook or experienced chef de partie, pay follows rank, the type of establishment and the season, with tips or service charges arriving on top in many countries.
Chef pay by country (gross, monthly)
Figures are typical 2026 gross ranges — actual pay depends on contract, region, shifts and collective agreements. EU minimum wages apply to foreign workers in full.
What changes the number
Rank rules the kitchen: a commis typically earns near the local minimum, a chef de partie around €300 – €700 more, and sous or head chefs €500 – €1,500 above that. Hotels and contract catering usually pay more predictably than small restaurants.
Season and location shift the number too. Alpine winters and Mediterranean summers pay competitive wages plus free room and board, and split shifts, evenings and Sundays often carry supplements under hospitality collective agreements.
Gross vs net: what you actually keep
Figures are gross; chefs typically keep roughly 65 – 75% net depending on the country. Where seasonal jobs include staff housing and meals, the package is worth €400 – €700 a month on top, often the difference that makes a Greek or Austrian season financially better than it looks.
Check how overtime is handled, because kitchens run long. In regulated markets extra hours must be paid or banked as time off, and a contract that says nothing about overtime is a warning sign.
How foreign workers earn more
EU minimum wages and hospitality agreements apply fully to foreign kitchen staff. Documented experience, including reference letters and HACCP food-safety certificates, moves you up a rank faster than anything else.
Ireland's shortage list and Germany's skilled-worker routes give chefs realistic visa paths, and seasonal Austrian or Greek contracts are a common first EU job. After a couple of seasons, many cooks step up to chef de partie in Germany or the Netherlands at €600 – €1,000 more per month.
Frequently asked questions
How much does a chef earn in Germany in 2026?
Roughly €2,500 – €3,400 gross per month for a chef de partie, with commis cooks nearer €2,300 and sous chefs above €3,500. Collective agreements plus night and weekend supplements shape the final figure.
Which European country pays chefs the most?
Switzerland, where the hospitality collective agreement pushes qualified chef pay to roughly €4,200 – €5,800 gross per month. Ireland follows, and chefs there benefit from a dedicated shortage-occupation work permit.
Can non-EU chefs get a visa for Europe?
Yes. Chefs appear on several shortage lists, including Ireland's employment permit system, and Germany's skilled-worker rules accept recognised vocational training. Seasonal hospitality visas in Austria, Greece and Spain are another common entry.
Do seasonal chef jobs include accommodation?
Very often, yes. Alpine winter seasons and Mediterranean summer resorts usually provide staff rooms and meals worth €400 – €700 a month. Always confirm whether lodging is free or deducted from your wage.
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