Cafeteria Cook
たいしゅうしょくどうちょうりにん
Industry & Occupation
Classification
- Major : Service Occupations
- Middle : Food Preparation Occupations
- Minor : Other Food Preparation Occupations
Summary
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.
Description
Cafeteria cooks prepare, cook, plate, and serve daily teishoku, donburi, noodles, and other menu items. They also handle ingredient ordering, inventory management, cost calculations, kitchen cleaning, and hygiene management. They are required to efficiently provide meals within limited costs and time. They also engage in communication and customer service with regular customers, and cooperate with kitchen staff to get through peak times.
Future Outlook
Amid an aging population and successor shortages, there is stable demand at affordable prices. Efficiency improvements are expected through labor-saving/automation equipment and digital ordering systems.
Personality Traits
Clean and Neat / Patient / Quick to Respond / Team-oriented
Work Style
Full-time Employee / Long Hours Standing / Night and Early Morning Shifts / Part-time and Casual OK / Shift Work
Career Path
Apprentice Cook → Cafeteria Cook → Chief/Sous Chef → Store Manager → Independent Business Owner
Required Skills
Cooking Techniques / Food Hygiene Management / Ingredient Preparation / Knife Skills / Menu Development
Recommended Skills
Basic Foreign Language Conversation / Customer Service Skills / Food Poisoning Prevention and Hygiene Management / Menu Development / Procurement Negotiation
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Adaptability | Need to quickly respond to busy times or sudden order changes. |
| Attention to Detail & Accuracy | Mistakes in ingredient cutting or hygiene management are not tolerated. |
| Physical Stamina & Endurance | Requires physical strength for long hours of standing work and carrying heavy pots. |
| Stress Tolerance | High stress from large orders during peak times or handling complaints. |
| Collaboration & Teamwork | To collaborate with staff and proceed with cooking efficiently. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Numerical & Quantitative Analysis | Little complex mathematical analysis required; only basic calculations needed. |
Related Qualifications
- Cook License
- Food Hygiene Supervisor
Aliases
- Cafeteria Cook
- Teishoku Restaurant Cook
Related Jobs
- Izakaya Cook
- Restaurant Cook
- School Lunch Cook