Itamae
いたまえ
Industry & Occupation
Classification
- Major : Service Occupations
- Middle : Food Preparation Occupations
- Minor : Japanese Cuisine Chefs
Summary
A profession responsible for all aspects of Japanese cuisine preparation, from ingredient preparation to plating and serving.
Description
An itamae is an artisan at Japanese restaurants or ryotei who handles everything from preparation of seasonal ingredients, cooking, plating, to serving. They are required to select ingredients, preprocess them, make dashi broth, perform delicate knife work, and master visually beautiful plating techniques. While paying attention to hygiene management, procurement and inventory control, and staff coordination, they inherit food culture and also work on developing new dishes.
Future Outlook
Demand for artisans is stable due to tourism needs and the high-end Japanese food boom, but there are challenges such as declining birthrates and successor shortages.
Personality Traits
Ambitious / Excellent Aesthetic Sense / Meticulous / Patient
Work Style
Contract Employee / Full-time Employee / Independent Business / Night Shifts / Shift Work
Career Path
Apprentice Itamae → Skilled Itamae → Head Chef → Independent Opening → Food Consultant
Required Skills
Dashi Making / Hygiene Management / Ingredient Processing / Knife Handling / Plating
Recommended Skills
Cost Management / Foreign Languages (for Tourists) / Human Resource Development / Menu Development
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | High attention to detail is needed for subtle flavors and beautiful plating. |
| Creativity & Ideation | Creativity is required for plating that considers seasonality and appearance. |
| Learning Agility & Knowledge Acquisition | Continuous learning of traditional techniques and new cooking methods is necessary. |
| Physical Stamina & Endurance | Physical stamina is needed for long hours of standing work and handling heavy utensils. |
| Stress Tolerance | The ability to withstand pressure in the busy kitchen during peak periods is required. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Numerical & Quantitative Analysis | Portion calculations can be handled at a basic level. |
Related Qualifications
- Cooking License
- Food Hygiene Manager
Aliases
- Japanese Cuisine Chef
- Japanese Food Artisan
Related Jobs
- Cook
- Head Chef
- Sushi Chef
- Tempura Chef