Japanese cuisine chef
わしょくちょうりにん
Industry & Occupation
Classification
- Major : Service Occupations
- Middle : Food Preparation Occupations
- Minor : Japanese Cuisine Chefs
Summary
Specialist who prepares Japanese cuisine using traditional ingredients and techniques, emphasizing dashi, knife handling, and plating.
Description
Japanese cuisine chefs have thorough knowledge of seasonal and regional ingredients, employing skills such as dashi preparation and knife work to cook sashimi, tempura, grilled items, steamed dishes, and more. They also handle menu planning, procurement, inventory management, and hygiene control, paying meticulous attention to plating and tableware selection. In the kitchen, they collaborate with other cooking staff to offer diverse styles such as banquets, course meals, and set meals, aiming to enhance guest satisfaction.
Future Outlook
Japanese cuisine remains popular both domestically and internationally, with demand increasing alongside inbound tourism growth. However, labor shortages due to declining birthrates and aging population, as well as successor shortages, pose challenges, necessitating the development of new Japanese cuisine styles that leverage sustainability and local ingredients.
Personality Traits
Cooperative / Excellent aesthetic sense / Methodical / Patient / Physically strong
Work Style
Contract employee / Full-time / Full-time employee / Independent operation / Shift work
Career Path
Apprentice Japanese cuisine chef → Itamae → Head chef (kitchen chef) → Store manager / general manager → Independent operation
Required Skills
Dashi making / Hygiene management / Knife skills / Plating / Seafood preparation
Recommended Skills
Foreign languages / Kitchen management / Knowledge of seasonal ingredients / Menu development
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | High precision is needed for knife work, flavor adjustments, and similar tasks. |
| Creativity & Ideation | Creativity is required for menus and plating, incorporating seasonal awareness and aesthetic sense. |
| Learning Agility & Knowledge Acquisition | Acquisition of ingredient knowledge and cooking techniques is essential. |
| Physical Stamina & Endurance | Involves long hours of standing and carrying heavy ingredients. |
| Stress Tolerance | Pressure during rush hours is significant. |
| Collaboration & Teamwork | Cooking with multiple people and collaboration is indispensable. |
Related Qualifications
- Cooking license
- Cooking technician (Japanese cuisine division)
- Food hygiene manager
Aliases
- Chef
- Itamae
- Japanese cuisine artisan
Related Jobs
- Chinese cuisine chef
- Italian cuisine chef
- Licensed cook
- Patissier
- Sushi chef