Sous Chef × Personality Traits: Patient
11 jobs found.
Izakaya Cook (Franchise Chain Store)
A job responsible for cooking, plating, ingredient management, etc., of menus centered on Japanese food in the kitchen of an izakaya chain store.
Itaba
Itaba is a chef responsible for knife skills, dashi preparation, grilled and simmered dishes, and other cooking tasks in the kitchen of a Japanese restaurant.
Restaurant Owner (those who engage in cooking work themselves)
A job that handles both restaurant management and cooking, covering all aspects of store operations from menu planning, ingredient procurement, cooking, customer service, to hygiene management.
Garde Manger
Specialist in cold dishes in Western cuisine. Responsible for preparing and plating cold dishes such as appetizers, salads, terrines, etc.
Sichuan Cuisine Chef
A Sichuan cuisine chef is a specialist who prepares, develops, and serves authentic Sichuan cuisine using unique Sichuan spices such as mala and Sichuan peppercorns.
Cafeteria Cook
A profession that involves cooking and serving teishoku meals, donburi, and similar dishes at cafeterias. Handles a wide range of tasks from preparation to plating and hygiene management.
Chinese Cuisine Cook
Chinese cuisine cooks handle all aspects of Chinese cooking in Chinese restaurants or hotels, providing a variety of dishes using their unique cooking techniques as a specialized profession.
Tempura Fryer (Restaurant)
In restaurants, responsible for tempura preparation from battering to frying and plating, drawing out the umami of ingredients with oil at the optimal temperature as a cooking professional.
Simmer Cook (Restaurant)
A profession in Japanese restaurants specializing in the preparation of simmered dishes and stews, handling dashi extraction, heat control, and flavor adjustment.
Japanese Cuisine Chef (Apprentice)
A profession where one learns Japanese cuisine cooking techniques from the basics and performs ingredient preprocessing and cooking assistance.