Employee Cafeteria Cook
しゃいんしょくどうちょうりにん
Industry & Occupation
Classification
- Major : Service Occupations
- Middle : Food Preparation Occupations
- Minor : Institutional Cooks (Excluding Schools)
Summary
This occupation handles everything from ingredient preparation, cooking, plating, serving, cleanup, and hygiene management in a company's employee cafeteria to provide balanced meals to employees.
Description
Employee cafeteria cooks work in company cafeterias, preparing and serving daily lunches, breakfasts, and sometimes dinners. They handle a wide range of tasks from ingredient preparation, cooking, plating and serving, dishwashing, to kitchen cleaning. They also plan menus considering nutritional balance and costs, handle ordering and inventory management. Knowledge of hygiene management based on the Food Sanitation Law, allergy handling, and food poisoning prevention is required. The ability to collaborate with cooking staff and serving staff to safely provide large quantities of meals within limited time is necessary.
Future Outlook
Due to work-style reforms and rising health consciousness, more companies are introducing and enhancing employee cafeterias. Demand is stable, but there are also movements toward efficiency improvements and outsourcing. Tasks may change with the introduction of cooking robots and similar technologies.
Personality Traits
Meticulous / Physically strong / Strong sense of responsibility / Team-oriented
Work Style
Early Morning Work / No Transfers / Overtime Available / Part-time Possible / Shifts
Career Path
Cooking Staff → Shift Leader → Supervisor → Head Cook → Food Service Manager
Required Skills
Cooking Equipment Operation / Hygiene Management and Cleaning Knowledge / Ingredient Management / Ingredient Preprocessing / Large-scale Cooking
Recommended Skills
Basic Nutrition Knowledge / Cost Management / Menu Development / Team Management
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Adaptability | Because it is necessary to quickly respond to sudden changes in ingredients or menus. |
| Attention to Detail & Accuracy | Because hygiene management and accurate portioning directly impact quality and safety. |
| Physical Stamina & Endurance | Because it requires physical strength for long hours of standing work and carrying heavy ingredients. |
| Planning & Organization | Because schedule management for large-scale cooking and planning for ingredient ordering are required. |
| Stress Tolerance | Because of working in high-pressure environments such as large-scale cooking and customer service. |
| Collaboration & Teamwork | Because it is necessary to work efficiently in cooperation with cooking staff and serving staff. |
Related Qualifications
- Chef License
- Food Hygiene Manager
Aliases
- Company Cafeteria Cook
- Company Cafeteria Cooking Staff
- Dietary Cook
Related Jobs
- Catering Cook
- Chef
- Hospital Dietary Cook
- Restaurant Chef
- School Lunch Cook