- Occupation
- Japanese kitchen
- Country / region of origin
- China
| Work place | Resorttrust Co., Ltd. XIV Toba Main Building |
|---|---|
| Department / Job title | Japanese food |
| Joined the company | 2nd year |
| Alma mater | 大阪調理製菓専門学校/ Cooking Master 1st year |
| Graduation year | March 2017 |
Basic skills are very important, and I think routine training will be useful in daily practice.
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What is your current job?
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It has reached the level of 4 to 5 years, and now I am doing general things such as grated fish, pulling sashimi, and serving, focusing on kitchen knife technology.
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How are you making use of what you learned while you were at school?
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There is also a flexible and flexible aspect, and now I am doing various things and making great use of it in my work.
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Why did you get a job (choose a job) at your current workplace?
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I chose to get a job in Japanese cuisine because I wanted to learn more about the seasoning of Japanese cuisine and the technical aspects of kitchen knives.
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Please tell us about your job satisfaction and future goals.
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I am studying Japanese food and aiming to have my own restaurant in China in the future.