Menu Development × Industry & Occupation: Service, Retail & Sales

56 jobs found.

Employee Cafeteria Cook

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.

Shanghai Cuisine Chef

Shanghai cuisine chefs specialize in preparing Chinese cuisine originating from Shanghai, China, and are artisans who provide dishes with rich flavors and delicate techniques.

Cafeteria Owner (Primarily engaged in customer service work)

A cafeteria owner primarily handles customer service for guests in a dining establishment, taking orders, serving food, handling payments, and more. They also manage overall operations such as shift scheduling, inventory control, and hygiene management.

Sushi Chef (Kaiten Sushi)

A job in a conveyor belt sushi restaurant responsible for sushi preparation, nigiri making, serving on the lane, replenishing, hygiene management, etc.

Sushi Restaurant Manager (Excluding food and beverage chain stores: Those who engage in cooking themselves)

A profession that oversees sushi restaurant operations and preparation, handling quality control, staff management, customer service, and more.

Western Cuisine Chef

A Western cuisine chef is a specialist who prepares and serves a variety of Western food menus using techniques and ingredients originating from Europe and America, such as France and Italy.

Soba Shop Owner

A soba shop owner is a profession that handles everything from handmade soba production and cooking to customer service and overall store operations.

Soba Chef

Specialist in Japanese cuisine who kneads, stretches, cuts, and boils buckwheat flour to provide delicious soba noodles.

Cafeteria Cook

A profession that involves cooking and serving teishoku meals, donburi, and similar dishes at cafeterias. Handles a wide range of tasks from preparation to plating and hygiene management.

Thai Cook

A cooking specialist who leverages traditional Thai culinary techniques and flavor balances to provide diverse menus.