Meal Service Cook (Excluding Schools)
きゅうしょくちょうりいん
Industry & Occupation
Classification
- Major : Service Occupations
- Middle : Food Preparation Occupations
- Minor : Institutional Cooks (Excluding Schools)
Summary
A profession responsible for planning and cooking meals for large numbers of people in companies, hospitals, welfare facilities, etc., and handling everything up to serving.
Description
Meal service cooks (excluding schools) are specialists who prepare and serve meals for large numbers of people in corporate employee cafeterias, hospitals, welfare facilities, factories, and the like. They perform a series of processes—from menu creation, ingredient ordering and inventory management, to preparation, heating, plating, serving, and cleanup—by dividing tasks within a team. Hygiene management and quality control based on HACCP, as well as cooking techniques that consider nutritional balance, are required. There are many physically demanding tasks, such as operating kitchen equipment, cutting ingredients, and handling pots, and the ability to efficiently prepare large quantities of meals within a limited time is necessary.
Future Outlook
Meal service demand remains stable due to elderly care facilities, hospitals, and corporate welfare benefits. Strengthening of hygiene management such as HACCP and efficiency improvements in cooking and serving through ICT adoption are progressing, and the ability to provide high-quality services will be increasingly demanded.
Personality Traits
Cooperative / Hygiene-Minded / Patient / Strong Sense of Responsibility
Work Style
Cooking Tasks / Early Morning Shifts / Shift Work / Standing Work
Career Path
Meal Service Cook (Corporate, Hospital, Welfare Facilities) → Chief Cook → Head Cook → Dietitian/Chief Dietitian → Food Service Manager
Required Skills
Hygiene Management (HACCP) / Kitchen Equipment Operation / Mass Cooking / Nutritional Calculation
Recommended Skills
Basic Nutrition Knowledge / Ingredient Management / Menu Development
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | It is necessary to strictly adhere to ingredient quantities, cooking temperatures, and hygiene standards. |
| Physical Stamina & Endurance | Physical stamina is required to endure long hours of standing work, carrying heavy pots and ingredients, etc. |
| Planning & Organization | Planning and process management are essential for efficiently cooking for large numbers of people. |
| Stress Tolerance | Need to cope with high workloads during busy periods or peak meal service times. |
| Collaboration & Teamwork | To advance work in collaboration with other cooks, dietitians, and serving staff. |
Related Qualifications
- Food Hygiene Supervisor
- Licensed Cook
Aliases
- Employee Cafeteria Cook
- Group Meal Cooking Staff
- Hospital Meal Service Cook
Related Jobs
- Cook
- Dietitian
- Meal Service Dietitian
- Restaurant Chef