Institutional Meal Cook (Excluding Schools)
きゅうしょくとうちょうりいん（がっこうをのぞく）
Industry & Occupation
Classification
- Major : Service Occupations
- Middle : Food Preparation Occupations
- Minor : Institutional Cooks (Excluding Schools)
Summary
A profession that prepares meals for large numbers of people in hospitals, welfare facilities, corporate cafeterias, etc., performing hygiene management and serving preparation.
Description
The Institutional Meal Cook (Excluding Schools) is responsible for preparing large quantities of institutional meals served in hospitals, welfare facilities, corporate and government cafeterias, etc. They perform a series of tasks including ordering and inspecting ingredients, preprocessing, cooking, plating, serving preparation, cleanup, and kitchen hygiene management, and are required to prevent foodborne illnesses and comply with safety and hygiene standards. In addition to cooking according to recipes based on menus created by dietitians or registered dietitians, on-site flexibility and adaptability are also necessary.
Future Outlook
Demand for group meals in elderly care facilities, medical institutions, corporate cafeterias, etc., remains stable, with ongoing labor shortages expected. While efficiency improvements and ICT adoption advance, the importance of hygiene management and quality maintenance will remain unchanged going forward.
Personality Traits
Cooperative / Hygiene-Conscious / Meticulous / Physically Fit
Work Style
Contract Employee / Full-time / Kitchen Work / Part-time/ALBA Available / Shift Work
Career Path
Cook → Lead Cook → Head Cook → Dietitian and Registered Dietitian → Food Service Manager
Required Skills
Bulk Cooking / Hygiene Management (HACCP) / Ingredient Preprocessing / Operation of Cooking Utensils and Machinery
Recommended Skills
Basic Nutrition Knowledge / Communication Skills / Inventory Management / Menu Development
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because precision is required in hygiene management and managing ingredient quantities and cooking times. |
| Physical Stamina & Endurance | Because there is carrying of heavy ingredients and prolonged standing work. |
| Collaboration & Teamwork | Because cooking tasks are performed by multiple people and cooperation is essential. |
Related Qualifications
- Cook's License
- Food Hygiene Supervisor
Aliases
- Institutional Meal Cook
- Institutional Meal Staff
Related Jobs
- Cooking Assistant
- Dietitian
- Institutional Meal Cook (Schools)
- Licensed Cook
- Registered Dietitian