Cook (Employee Canteen)
ちょうりいん（しゃいんしょくどう）
Industry & Occupation
Classification
- Major : Service Occupations
- Middle : Food Preparation Occupations
- Minor : Institutional Cooks (Excluding Schools)
Summary
A job that involves bulk cooking in a company's employee cafeteria and providing meals that consider nutritional balance and cost.
Description
A cafeteria cook (employee cafeteria) is a job that performs bulk cooking in employee cafeterias at companies or factories, based on menus that consider nutritional balance and cost. They handle a series of tasks from ordering and inspecting ingredients, preprocessing, preparation, cooking, plating, serving, to cleaning. They use cooking utensils and equipment, comply with safety and hygiene standards, and perform food poisoning prevention and quality control. Flexibility is also required to meet diverse needs, such as providing seasonal or event-based menus and allergy accommodations.
Future Outlook
While there is progress in outsourcing and automation, the demand for experienced cooks is expected to remain stable due to the need for safe and secure meal provision and response to diverse needs.
Personality Traits
Hygiene-conscious / Meticulous / Physically fit / Strong sense of responsibility / Team-oriented
Work Style
Early morning shifts / Meal subsidy / Regular employee promotion / Shift work / Uniform provided
Career Path
Cooking Assistant → Cook (Employee Canteen) → Lead Cook → Head Cook → Food Service Manager
Required Skills
Bulk Cooking / Cooking Utensil Operation / Hygiene Management / Ingredient Preparation
Recommended Skills
Allergy Accommodation / Cost Management / Food Waste Reduction / Menu Development / Nutrition Knowledge
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Adaptability | Because it is necessary to quickly respond to changes in the number of servings or menus. |
| Attention to Detail & Accuracy | Because accuracy is required in hygiene management and ingredient adjustments. |
| Physical Stamina & Endurance | Because it involves long hours of standing work handling heavy pots, etc. |
| Planning & Organization | Because it is necessary to efficiently plan cooking processes and staff allocation. |
| Collaboration & Teamwork | Because it is necessary to collaborate with other cooking staff to proceed with tasks. |
Related Qualifications
- Chef License
- Food Hygiene Manager
Aliases
- Cafeteria Cook
- Employee Canteen Cooking Staff
- In-House Cafeteria Staff
Related Jobs
- Chef
- Dietitian
- Restaurant Cook
- School Cafeteria Cook