Salary by experience
View as table
| Experience | Salary (CHF) |
|---|---|
| 0-2 yrs | CHF 65'805 |
| 3-5 yrs | CHF 61'833 |
| 6-8 yrs | CHF 61'100 |
| 9-11 yrs | CHF 62'894 |
| 12-21 yrs | CHF 71'772 |
| 21+ yrs | CHF 78'000 |
Top HR
Swiss professionsFood
Chef/in Bäcker/in-Konditor/in-Confiseur/in BP
You run bakeries and confectioneries. You develop new baked goods and sweets.
01 · Overview
What this profession is about
As a senior specialist, you plan production, staff, and sales. You ensure quality and safety.
You are responsible for the success of a bakery or confectionery. From recipe development to staff planning, you oversee all operations. You have a clear eye for market trends and quality. You actively shape your product range. This profession combines craftsmanship with business thinking. It gives you the chance to lead your own team. You create products that delight customers.
FieldFood
Education pathContinuing Education Profession
IndustryBakery, Pastry, Confectionery & Milling
Swissdoc 0.210.31.0
02 · Salary
What you can earn
✓ Strong salary match
Salaries reflect Swiss market data. Range covers entry to senior. Salary reference based on Head Chef. Based on 3,586 observations, updated 7 months ago.
Salary trend
+3% over decadeView as table
| Period | Salary (CHF) |
|---|---|
| 2014-2016 | CHF 70'000 |
| 2017-2019 | CHF 68'192 |
| 2020-2022 | CHF 67'217 |
| 2023-2025 | CHF 72'000 |
Top earning cantons
View as table
| Canton | Salary | Obs. |
|---|---|---|
| Appenzell I. | CHF 136'000 | 17 |
| Glarus | CHF 80'500 | 15 |
| Lucerne | CHF 79'250 | 118 |
| Zug | CHF 79'000 | 53 |
| St. Gallen | CHF 77'000 | 101 |
| Appenzell A. | CHF 75'506 | 16 |
Top paying industries
View as table
| Industry | Salary | Obs. |
|---|---|---|
| Health care / Social services | CHF 85'000 | 203 |
| Commercial operation / Skilled crafts | CHF 79'000 | 6 |
| Retail trade / Wholesaling | CHF 78'650 | 16 |
| Public administration / Associations | CHF 78'077 | 35 |
| Education | CHF 78'068 | 16 |
| Service sector in general | CHF 77'000 | 29 |
03 · Pathway
How to enter and grow
Swiss training pathway available in the full profile
- 🎓 "Chef/in Bäcker/in-Konditor/in-Confiseur/in mit eidg. Fachausweis" (mit Angabe der Fachrichtung)
- ⏱ 12 bis 15 Monate, berufsbegleitend
Official education path
A part-time course lasting 12 to 15 months leads you to the federal specialist certificate.
Typical training path
"Chef/in Bäcker/in-Konditor/in-Confiseur/in mit eidg. Fachausweis" (mit Angabe der Fachrichtung)
Prerequisites
- Completed vocational basic training as Bäcker/in-Konditor/in-Confiseur/in EFZ or equivalent qualification and at least 4 years of professional experience
- Completed vocational basic training as Bäcker/in-Konditor/in-Confiseur/in EBA and at least 7 years of professional experience
- Completion of a course for vocational trainers
- Attendance of SBC courses in occupational safety and hygiene (GVP)
- Completion of the required modules or equivalency certificates
Requirements
- Ability to lead staff and work in a team
- Enjoyment in training and motivating apprentices and staff
- Sense of responsibility
- Good business administration knowledge
Where this can lead
A career change is possible if you can prove the necessary professional experience and courses.
04 · Skills & fit
What it takes
Required skills
- Business thinking
- Leadership skills
- Process optimization
- Hygiene awareness
Personality fit
- Swiss career path
- Career transition
- Professional growth
05 · Daily reality
What the work feels like
Typical day
You stand on the production floor. You check if the dough amounts are correct. This happens before the first rolls leave the oven. In between, you discuss staff planning with your team. You also adjust prices for the new product range.
- You develop new baked goods. You turn current market trends directly into your product range.
- You calculate precise amounts for doughs and creams. You do this to avoid waste.
- You monitor the machines. You ensure smooth and safe production.
- You lead your team. You hire staff. You train apprentices properly.
- You check the quality of raw materials. You set safety measures.
- You organize operations. You plan prices. You optimize inventory systematically.
Working conditions
You work in senior positions in bakeries, confectioneries, or industrial production facilities. Depending on your area, you also schedule shifts in hospitals or large hotels.
Where to learn
- Schweiz. Bäcker-Confiseurmeister-VerbandSeilerstr. 9, 3001 Bern
- Richemont FachschuleSeeburgstr. 51, 6006 Luzern
Strengths
- Business thinking
- Leadership skills
- Process optimization
- Hygiene awareness
Trade-offs
- Early working hours
- Weekend shifts
- High responsibility
- Physical strain
06 · Similar
