The CCNT: the basis of every restaurant contract
The national collective labour agreement for hotels and restaurants (CCNT), signed by GastroSuisse, HotellerieSuisse, Unia, Syna and Hotel & Gastro Union, is legally binding. Every restaurant, café or caterer must respect its minimum wages, 42-hour week and five weeks of holiday.
Seven minimum wage categories based on training
For 2026 the CCNT sets 3 713 francs for untrained staff, 3 943 after the Progresso course, 4 070 with an AFP (Federal VET Certificate), 4 528 with a CFC (Federal VET Diploma) and 5 293 after a professional exam. A thirteenth salary is added.
Geneva and cantonal minimum wages
In Geneva the cantonal minimum wage of 24.59 francs per hour in 2026 is higher than the CCNT minimums for categories without a CFC. Other cantons such as Neuchâtel and Jura also have a statutory minimum wage; whichever amount favours the employee applies.
The kitchen brigade: commis, chef de partie, sous-chef
A qualified cook in Switzerland often starts as a commis or chef de partie, then aims for the federal head chef diploma. A head chef position involves managing purchasing, HACCP self-monitoring and staff scheduling across the whole team.
Front of house and bar work
A waiter or waitress in a Swiss restaurant often takes payment directly from guests using a personal cash wallet. Service is included in menu prices and tipping is optional. A second national language helps a lot in Biel, Fribourg or Bern brasseries.
CFC and AFP apprenticeships in the trade
Dual vocational training offers the three-year cook CFC, the restaurant specialist CFC, and two-year AFP courses for kitchen or restaurant employees. These qualifications move the holder straight into a higher CCNT wage category from the first day of employment.
Progresso courses for workers without a diploma
GastroSuisse and its partners run Progresso, a short training course in kitchen, service or housekeeping work for employees without a qualification. It gives access to CCNT category Ib and serves as a stepping stone towards an AFP for low-skilled adults.
Contract catering, chains and caterers
Beyond traditional restaurants, staff canteens, hospitals and schools run by groups such as SV Group or Compass, as well as Migros and Coop, offer regular daytime hours. These jobs suit cooks who would rather avoid evening and late-night shifts.
Split shifts and advance scheduling
The CCNT requires the work schedule to be announced two weeks in advance and in principle provides two rest days per week. Split lunch and dinner shifts remain common in Lausanne, Geneva or Sion restaurants, so ask about the house rule.
Summer and winter seasons in the resorts
Mountain restaurants in Valais, Graubünden and the Bernese Oberland hire for the season, sometimes with accommodation deducted from pay under CCNT rates. Our guide to seasonal work in Switzerland covers contracts and short-term permits in more detail.
Food hygiene and official inspections
The cantonal chemist inspects kitchens under federal food legislation. Every establishment must carry out self-monitoring, trace allergens and record temperatures. A candidate who already understands these requirements immediately reassures a prospective employer during the interview.
Opening or taking over a restaurant
Running a café-restaurant requires a cantonal licence, often linked to a course or a restaurateur exam, for example in the canton of Vaud. The rules differ widely between cantons, so check with the relevant trade licensing police before signing anything.
How to land a kitchen or front-of-house job
- Identify your CCNT category based on your qualifications, as it sets the minimum wage the employer must pay from the first month.
- Have a French CAP in cooking or another foreign diploma recognised by SEFRI (State Secretariat for Education, Research and Innovation) to be placed in the CFC category.
- Prepare a Swiss-style CV with a photo, the restaurants you worked in, cuisine type and number of covers, plus your employment references.
- Offer a trial day, very common in Switzerland, but make sure it is declared and paid if it goes beyond a simple interview.
- EU or EFTA nationals: the employer reports the hiring and the canton issues an L or B permit depending on contract length.
- If you lose your job, register quickly with the ORP (regional employment office) in your municipality to claim unemployment insurance.
Restaurant minimum wages and deductions in 2026
| Situation | Indicative amount 2026 | Note |
|---|---|---|
| No training, category Ia | 3 713 CHF gross per month | CCNT minimum, compare with the cantonal minimum |
| After the Progresso course, category Ib | 3 943 CHF gross per month | Short course offered by the industry |
| With an AFP, category II | 4 070 CHF gross per month | Two-year federal certificate |
| With a CFC, category IIIa | 4 528 CHF gross per month | Cook or restaurant specialist |
| Professional exam, category IV | 5 293 CHF gross per month | For example the federal head chef diploma |
| Meals and housing provided | Deduction under CCNT rates | Check it on your payslip |
Documents a restaurant owner will ask for
- CV with photo and a short cover letter
- Employment references and letters from previous head chefs
- CFC, AFP, CAP or foreign diploma with SEFRI recognition
- ID document and residence or cross-border permit
- Hygiene or HACCP course certificate where applicable
- Language certificate if service is in German
Common mistakes made by restaurant job seekers
- Accepting pay below your CCNT category because your foreign diploma was not presented or recognised when you were hired.
- Working on trial for several days without a contract or declaration, which leaves you without accident cover or proof of hours worked.
- Ignoring the overtime record, which the CCNT requires employers to keep and to compensate either with time off or with pay.
- Applying for a front-of-house job in German-speaking Switzerland without knowing Swiss German or the standard German spoken by guests.
- Paying an intermediary who promises a cook's job with housing in Switzerland; an authorised recruitment agency never charges the candidate.
Questions about working in Swiss restaurants
Is a thirteenth salary mandatory in Swiss restaurants?
Yes. The CCNT provides a thirteenth salary for employees whose contract meets its conditions, paid pro rata if you leave during the year. Check in your contract when it is paid and how it appears on your payslip.
Can a French cook get a CAP recognised in Switzerland?
Yes. SEFRI can issue a level certificate or an equivalence with the cook CFC, depending on the length and content of the training. This recognition often means being placed in CCNT category IIIa and earning a higher wage.
How many hours a week do restaurant staff work?
The CCNT reference working time is 42 hours per week, with variations for seasonal establishments and very small businesses. Any extra hours must be recorded and compensated, so ask which time-tracking system the restaurant uses.
Are tips paid on top of the restaurant wage?
Service has long been included in Swiss prices, so a tip is a voluntary gesture by the guest. How it is shared between front of house and kitchen depends on the establishment, and it never replaces the CCNT minimum wage.