Cook (Care Facility)
ちょうりにん（かいごしせつ）
Industry & Occupation
Classification
- Major : Service Occupations
- Middle : Food Preparation Occupations
- Minor : Institutional Cooks (Excluding Schools)
Summary
A profession that creates menus, cooks, serves, and cleans up meals tailored to the nutritional balance and swallowing conditions for residents and users in care facilities.
Description
Cooks in care facilities create menus considering the nutritional status and swallowing function of residents and day-service users, handling everything from cooking and serving to cleanup. They manage ingredient ordering and inventory, kitchen cleaning and sanitation, and utilize skills in allergy accommodations and dysphagia diet preparation to provide safe and easy-to-eat meals. Additionally, they collaborate with nutritionists and care staff to propose improvements in food textures and meal services based on users' conditions, aiming to enhance meal satisfaction.
Future Outlook
With the advancement of super-aged society, demand for meal services in care facilities remains stable. There is strong demand for personnel experienced in providing highly specialized menus such as dysphagia diets, although trends toward efficiency improvements and outsourcing are also observed.
Personality Traits
Attentive and Considerate / Hygiene-Conscious / Physically Fit / Strong Sense of Responsibility / Team-Oriented
Work Style
Contract Employee / Day Shift System / Full-Time Employee / Part-Time/ALBA Available / Shift Work
Career Path
Cooking Assistant → Cook → Chief Cook → Diet Manager → Facility Nutrition Manager
Required Skills
Cooking Skills / Dysphagia Diet Preparation / Hygiene Management (HACCP Basics) / Ingredient Management / Menu Planning / Nutritional Balance Knowledge
Recommended Skills
Allergy Accommodations / Communication Skills (Nutritionist Collaboration) / Food Processing Techniques / Inventory Management System
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because accuracy is required for ingredient quantities, allergy information, cooking times, etc. |
| Communication Skills | Because it is necessary to appropriately collaborate and coordinate with nutritionists, care staff, and users. |
| Learning Agility & Knowledge Acquisition | Because acquisition of specialized knowledge such as dysphagia diets and nutrition management is required. |
| Physical Stamina & Endurance | Because there is prolonged standing work and handling of heavy cooking utensils. |
| Planning & Organization | Because monthly and weekly menu planning and ingredient ordering schedules need to be developed. |
| Collaboration & Teamwork | Because meal provision is carried out in collaboration with multiple professions. |
Related Qualifications
- Cook's License
- Food Hygiene Supervisor
Aliases
- Care Facility Kitchen Staff
- Dietary Cook
- Facility Cook
Related Jobs
- Kitchen Staff
- Licensed Cook
- Nutritionist
- School Dietary Cook