Japanese Cuisine Chef
にほんりょうりちょうりにん
Industry & Occupation
Classification
- Major : Service Occupations
- Middle : Food Preparation Occupations
- Minor : Japanese Cuisine Chefs
Summary
A profession that prepares and serves Japanese cuisine using traditional ingredients and cooking techniques, emphasizing seasonality.
Description
Japanese cuisine chefs handle seasonal ingredients such as seafood and vegetables, using specialized techniques like dashi preparation and knife work to cook dishes. They are responsible for the entire process from ingredient procurement and preparation to cooking, plating, and serving, while considering the combination with tableware and flavor balance. They work in various establishments such as ryotei, kappo, Japanese restaurants, and luxury ryokan, and hygiene and quality management are also important tasks. After an apprenticeship period, they become full-fledged itamae, and a common career path is to aim for head chef or independent store owner.
Future Outlook
Demand is stable, supported by the inheritance of traditional Japanese cuisine culture and the Japanese food boom overseas. Labor shortage is a challenge.
Personality Traits
Good Aesthetic Sense / Meticulous / Patient / Team Player
Work Style
Long Hours / Restaurant Work / Ryokan Work / Ryotei / Shift Work
Career Path
Cooking Apprentice → Full-fledged Itamae → Head Chef → Store Manager → Independent (Personal Store Opening)
Required Skills
Dashi Extraction / Hygiene Management / Ingredient Selection / Knife Handling / Process Management
Recommended Skills
English (Conversational) / Food Culture History / Knowledge of Seasonal Ingredients / Plating
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because they pay attention to details in cutting ingredients and plating. |
| Learning Agility & Knowledge Acquisition | Continuous learning is required to acquire skills. |
| Physical Stamina & Endurance | Because standing work and handling heavy ingredients require physical strength. |
| Stress Tolerance | Because kitchen work during busy times involves high pressure. |
| Collaboration & Teamwork | Because they collaborate with multiple kitchen staff to work efficiently. |
Related Qualifications
- Cooking License
- Food Hygiene Manager
- Specialized Cooking License (Japanese Cuisine)
Aliases
- Itamae
- Japanese Food Chef
Related Jobs
- Chinese Cuisine Chef
- Cook
- Pâtissier
- Sushi Chef
- Western Cuisine Chef