How much does a chef earn in Italy in 2026? Salaries, levels, and career path

How much does a cook earn?

When talking about a cook's salary, one must first distinguish between contractual pay, gross pay, and net salary.

The National Collective Labor Agreement (CCNL) establishes minimum wages linked to the worker's classification. However, the actual pay may be higher, depending on experience, responsibilities, the company, individual bargaining, and any additional components.

For this reason, simply stating that "a cook earns X euros per month" can be misleading.

From commis to head chef: how roles and classifications change

The professional kitchen is organized according to different roles and responsibilities. The CCNL for Public Establishments also clearly distinguishes the main figures.

This classification is particularly useful because it shows that professional growth in the kitchen does not simply coincide with the passing of years: autonomy, skills, and responsibilities change.

How much does an entry-level cook earn?

Anyone entering a professional kitchen for the first time generally does not start as a chef, but from an operational position within the brigade.

One of the typical entry-level roles is the commis chef, classified under the FIPE CCNL at level VI. The contract also provides for a VI Super level for commis chefs who have acquired multi-year experience or work practice.

This is an important stage in one's career because it allows for learning station organization, preparation, service timing, procedures, and teamwork.

How much does a chef de partie earn?

The chef de partie, or station chef, is responsible for a specific area of the kitchen and represents one of the first roles with significant professional autonomy.

In the FIPE CCNL, the chef de partie is classified at level IV. Moving to this role therefore requires more solid skills than those normally expected of a commis.

In a complex brigade, there may be dedicated stations for, for example, appetizers, first courses, meats, fish, or other tasks. The structure naturally varies depending on the restaurant.

How much does a sous chef earn?

The term sous chef is commonly used in catering to indicate the person who supports the head of the kitchen.

In the FIPE CCNL classification, we find the sous chef at level III. At this level, autonomy, required experience, and coordination responsibilities increase.

In more organized structures, the second-in-command can contribute to managing the brigade, organizing production, and ensuring service continuity.

How much does a head chef earn?

The head chef represents one of the highest levels in the professional hierarchy provided by the FIPE CCNL and is classified at level II.

The contract associates this level with duties characterized by initiative and operational autonomy, in addition to coordination and control functions.

The actual pay of a professional with these responsibilities can naturally be higher than the contractual minimum and depends heavily on the establishment in which they work.

What makes a cook's salary increase?

Two professionals with the same title can have very different wages. Among the main factors that affect professional value are:

• experience gained in professional kitchens;
• level of autonomy;
• ability to manage a station;
• brigade coordination;
• knowledge of cooking techniques;
• organizational skills;
• management of raw materials and supplies;
• type and size of the establishment;
• responsibilities entrusted to the professional.

Therefore, as a career advances, it is not just the ability to cook that grows: responsibilities, organization, and management skills increase above all.

Is there work for cooks in Italy?

The data helps to understand the market size. Furthermore, the sector continues to show difficulties in finding certain professional figures.

In February 2026, for example, the Excelsior System recorded almost 71,000 planned hires in just one month in accommodation, catering, and tourism services, and about 287,000 in the February-April quarter.

The problem for businesses is therefore not just finding staff, but finding people with skills suitable for the required roles.

How important is training to work as a cook?

The Excelsior data is particularly interesting. For 65% of the hires planned in 2025 for cooks in hotels and restaurants, companies indicated a qualification or professional diploma as the required level of training.

Furthermore, in 73% of cases, the need for further training was indicated.

This does not mean that there is only one path to becoming a cook. Catering includes professionals from different training and work experiences.

However, it does mean that technique and training carry real weight in a trade where one must know procedures, organization, raw materials, food safety, and brigade dynamics.

Building a career in the kitchen: salary is not the only variable

Anyone considering this profession should also consider another aspect: a career in the kitchen is progressive.

One can start from an operational position, gain experience, become responsible for a station, and subsequently take on brigade coordination functions.

For this reason, especially at the beginning, it is useful to evaluate a professional experience based on what it allows you to learn: organization, production volumes, techniques, standards, service, and responsibility.

How to prepare to work in a professional kitchen

For those starting without previous professional experience, structured training allows one to acquire technical basics before entering a brigade.

The Advanced Professional Cooking Course at Congusto Institute in Milan is aimed at those who want to build professional skills through practical laboratory training and subsequent industry experience.

The goal is not simply to learn recipes, but to acquire method, technique, organization, and the ability to work according to the dynamics of a professional kitchen.