Simmer Cook (Kitchen)
にかた（ちょうりじょう）
Industry & Occupation
Classification
- Major : Service Occupations
- Middle : Food Preparation Occupations
- Minor : Japanese Cuisine Chefs
Summary
A cooking position in the kitchen of a Japanese restaurant specializing in simmered dishes, handling everything from dashi management to heat adjustment and seasoning.
Description
The Simmer Cook (Kitchen) is an artisan who specializes in simmered dishes at Japanese restaurants or ryotei. Through selecting and preparing ingredients, blending dashi using kelp and bonito flakes, and adjusting heat and simmering times, they maximize the umami flavor of the ingredients. They thoroughly manage hygiene while coordinating with other cooking technicians, considering plating and serving arrangements as they proceed with cooking.
Future Outlook
With the popularity of Japanese cuisine both domestically and internationally, and the increasing demand for high-end ryotei, there is a stable need for skilled simmer cooks. While automation advances, the skills of artisans are increasingly valued.
Personality Traits
Work Style
Contract Employee / Early Morning Shifts / Full-time Employee / Night Shifts / Shift Work
Career Path
Apprentice → Simmer Cook → Kitchen Supervisor → Head Chef → Executive Head Chef
Required Skills
Dashi Extraction / Flavor Adjustment / Heat Control Adjustment / Hygiene Management / Ingredient Preprocessing
Recommended Skills
Knowledge of Seasonal Ingredients / Operation of Measuring and Analytical Devices / Plating / Understanding of Japanese Cuisine Culture
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because fine adjustments to heat control and simmering time greatly affect the flavor. |
| Physical Stamina & Endurance | Physical stamina and endurance are required for long hours of standing work and handling heavy pots. |
| Stress Tolerance | Because it is necessary to work calmly under time constraints and high-temperature environments in the kitchen. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Numerical & Quantitative Analysis | Because recipes are often adjusted based on intuition and experience. |
Related Qualifications
- Cooking License
- Food Hygiene Supervisor
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