A hospitality Ausbildung in Germany is one of the most realistic ways in for a young Cameroonian. Hotels, restaurants and canteens look for trainees across the country, from big cities to tourist regions. Whether you want to become a chef or work at a hotel reception, these trainings are paid and lead to a real qualification. But the hours are tough, and you should know that before you sign. Here are the occupations, the pay and what the job is really like.
The three main occupations
Koch / Köchin (chef, cook)
A Koch learns professional cooking: preparing ingredients, cooking, seasoning, plating, managing stock and following Germany’s very strict kitchen hygiene rules. You work in a restaurant, a hotel, a company canteen or a hospital kitchen. Training usually takes three years.
According to BIBB (Germany’s Federal Institute for Vocational Education and Training), average collectively agreed pay was EUR 1,223 gross per month in 2025, across all training years (about 802,000 FCFA).
If you have already cooked for a restaurant in Limbe or Yaoundé, for a caterer or for big family events, that experience is worth highlighting. German food is not eru or achu, but the basic reflexes (speed, cleanliness, organisation) are the same.
Hotelfachmann / Hotelfachfrau (hotel professional)
A Hotelfachmann or Hotelfachfrau works through every department of a hotel: reception, housekeeping, restaurant and bar service, event planning, a bit of accounting and marketing. It is the most varied job in the sector, and the one where spoken German matters most: you talk to guests every day, sometimes in English as well. That is a real advantage for GCE holders who are already comfortable in English. Training usually takes three years.
BIBB average for 2025: EUR 1,225 gross per month, across all years (about 804,000 FCFA).
Fachkraft für Gastronomie (restaurant specialist)
This is a shorter, two-year training created in 2022 (it replaced the older Fachkraft im Gastgewerbe). It prepares you for restaurant service or for organised chain restaurants (Systemgastronomie). After the two years, according to the chambers of commerce, you can add a third year to earn a full three-year restaurant service qualification.
The BIBB figures we checked give no separate average for this occupation. Ask the company for the exact amount.
Pay at a glance
| Occupation | Length | Average gross per month, 2025 | In FCFA (approx.) |
|---|---|---|---|
| Koch/Köchin | 3 years | EUR 1,223 | 802,000 FCFA |
| Hotelfachmann/-frau | 3 years | EUR 1,225 | 804,000 FCFA |
| Fachkraft für Gastronomie | 2 years | not published separately | check with employer |
These are averages across all years, gross. The first year pays less than the average, the third year more. Social contributions come off before the money is paid in.
A company not bound by a collective agreement may pay up to 20 % less than the sector rate, but never below the legal minimum: EUR 724 in the first year for training starting in 2026 (about 475,000 FCFA). Our article on Ausbildung salary in Germany explains these rules.
In restaurants there are also tips (Trinkgeld), especially for service staff. Never count them in your budget: they vary a lot and they do not count for the visa.
What pay means for your visa
In 2026, Germany considers in-company training enough to live on if it pays at least EUR 1,048 gross or EUR 822 net per month. The averages for chefs and hotel professionals (about EUR 1,220) are above that. But be careful: first-year pay is lower than the average, and the visa is assessed on the amount in your contract, not on the occupation’s average.
If your first-year contract pays less than EUR 1,048 gross, you must cover the gap with a blocked account or a formal commitment letter (Verpflichtungserklärung). Our page on Ausbildung costs and the article on the blocked account help you calculate it.
Some hotels offer staff accommodation, often a simple room at a reduced price. It helps a lot at the start, but check what the contract says and what is deducted from your pay.
The real working hours
Let us be clear: hospitality is a sector where you work while other people rest.
- Evenings and weekends: restaurants are full on Friday nights, Saturdays and Sundays. Those are your working days.
- Split shifts: in many restaurants you work lunch, take a break in the afternoon, then come back for dinner.
- Holidays: Christmas, New Year and Easter are peak periods.
- Seasons: in tourist regions (mountains, coast, lakes) the workload rises sharply in high season.
- The pace: kitchens are hot, you stand all day, and the head chef expects speed and precision.
There is also a question of conscience to look at honestly. In German kitchens you will often prepare pork. In the dining room you will serve alcohol. If that is a problem for you, raise it before you choose the occupation: better to know before the contract than on your first day.
The good side: you learn fast, you meet a lot of people, and your skills are in demand all over the world.
The requirements
- School certificate: for in-company training, the law in principle sets no minimum certificate. GCE O-Levels, A-Levels, a BEPC or Probatoire is often enough. Companies look mostly at your motivation and your German.
- German: B1 is the norm for the visa, with all four modules passed (Goethe, telc, ÖSD, TestDaF or ECL). For Hotelfachmann, a higher level often makes the difference, because you talk to guests constantly.
- A training contract signed with the company.
- Enough money, as explained above.
The full list is on our page about Ausbildung requirements, and the § 16a visa guide covers the procedure: registration on the Auslandsportal (digital.diplo.de) since May 2026, submission in Yaoundé, and a fee of 50,000 FCFA.
How to build a strong file
What convinces a head chef or hotel manager:
- experience in service or cooking, even small: a restaurant, a snack bar, a caterer, a hotel, a school canteen. Ask for a signed attestation with dates;
- good presentation: in hospitality, appearance and courtesy are part of the job;
- concrete motivation: why cooking or hotels, not just why Germany;
- a well-prepared video interview: you will often be asked why you want this job and how you handle stress.
At ILC, we prepare your Lebenslauf (German CV) and cover letter with you, and our team sends your applications to hotels and restaurants. The hospitality sector page summarises the occupations, and our article on the Ausbildung job interview helps you prepare for the video call.
After the training
With your German qualification, you can stay in Germany to look for a job for up to 18 months, and work during that time. Chefs and hotel professionals trained in Germany find work in the country, and also in large hotels and on cruise ships elsewhere. Later you can specialise (pastry, management, wine service) or aim for a head chef position.
Frequently asked questions
How much does a chef trainee earn in Germany?
On average EUR 1,223 gross per month in 2025, across all years, according to BIBB. The first year pays less. The amount that counts is the one in your contract.
Do I need A-Levels for a hospitality Ausbildung?
No. The law in principle sets no minimum certificate for in-company training. O-Levels can be enough if your German and motivation are solid.
What is the difference between Koch and Fachkraft für Gastronomie?
A Koch is a chef trained over three years. The Fachkraft für Gastronomie is a two-year training focused on restaurant service or chain restaurants, with the option of adding a third year.
Do tips count for the visa?
No. Only the pay written in your contract counts towards the EUR 1,048 gross monthly threshold.
Sources
- BIBB: collectively agreed training pay 2025 by occupation (PDF)
- BIBB: minimum training pay 2026 (PDF)
- BIBB: Fachkraft für Gastronomie occupation profile
- Make it in Germany: vocational training visa
- German Embassy Yaoundé: work and training visas
- Residence Act, § 20 (job search after training)
Last checked: 19 October 2026.