中華料理調理人 中華料理調理人
What 中華料理調理人 do
An English description is being prepared. Japanese description:
中華料理調理人には、宴会などで出される高級中華料理を作る調理人と、チャーハンや餃子など日常的な中華料理を作る調理人がいる。
開店前から肉や野菜を切って下ごしらえを始め、大きな鍋にスープを作っておくなど事前の準備をする。また、ギョーザやシューマイの具を作り、皮で巻いて準備するのも開店前である。
開店すると、来店するお客の注文に応じて、炒めたり焼いたり蒸したり揚げたりなど調理を行う。調味料を加えて強火でサッと炒め、美しく盛りつける。材料をさばき、調理、盛りつけまで、手際よくこなしていく。
お客が少なくなる時間帯には、調理場や客席の片づけを行う。大規模店では、調理をはじめ皿洗いや材料切り、ギョーザ巻き、ウェイターなど仕事が分担されているが、小さな店では、一人で調理から接客まで行う場合もある。
◇ よく使う道具、機材、情報技術等
調理道具（包丁、ガスコンロ等）
Employment type of workers
中華料理調理人 salary
The average annual pay for 中華料理調理人 in Japan is ¥3.79M (≈ $24,107; Basic Survey on Wage Structure (2025), national). The estimated median is ¥3.53M, the typical range is ¥2.73M–¥6.18M and the top 10% earn about ¥5.38M.
How does your pay compare with people your age?
Your numbers are not sent or stored. The distribution is estimated from Japan's national wage statistics, including pay differences by age.
Pay by ageest.
Estimated from the average pay and average age (44.9) using the age-wage curve of the Basic Survey on Wage Structure.
Pay by experienceest.
Pay by employment typeest.
The average hourly wage of ¥1,745 is 1.5× Japan's national average minimum wage of ¥1,177 (fiscal 2026). Minimum wage by prefecture →
Japanese pay is shown in yen (¥5.57M = 5.57 million yen ≈ 557万円). Dollar figures use the current rate of 157.25 yen per dollar and are for reference only; purchasing power differs.
Pay over time
| Year | Average pay | Employment | Openings ratio |
|---|---|---|---|
| 2021 | ¥3.33M | — | — |
| 2022 | ¥3.40M | — | — |
| 2023 | ¥3.59M | — | 2.85x |
| 2024 | ¥3.69M | — | 2.76x |
| 2025 | ¥3.79M | — | 2.38x |
Projected pay for 中華料理調理人 (3, 5 and 10 years)est.
Today ¥3.79M → in 3 years ¥4.20M → in 5 years ¥4.50M → in 10 years ¥5.35M (10-year range ¥4.60M–¥6.21M). The model assumes pay growth of +3.5% per year.
What drives the annual growth rate
Projected pay = current pay × (1 + annual growth)^years. The annual growth rate starts from a base wage-growth rate and adds or subtracts labor demand (the job-openings-to-applicants ratio), wage momentum and AI replacement risk for each occupation. Projections are not guarantees. How it is calculated →
Outlook score for 中華料理調理人
Each component is a percentile rank among all occupations in the same country (0–100). Weights: labor demand 25, wage momentum / openings 15, pay level 15, AI resistance 25, aging workforce 10 (Japan only), entry barrier 10.
Will AI replace 中華料理調理人? AI replacement risk
How AI is changing this job
A written analysis for this occupation is being prepared.
AI replacement risk compares the parts of a job that are easy to hand to AI or software (processing information, documentation, repetitive computer work) with the parts that are hard to automate (physical work, working closely with people, judgment in unpredictable settings), using the MHLW job tag survey on work activities, work context, skills and knowledge. The result is a relative position among all occupations in the country, scaled to 0–100%. Methodology →
Labor demand for 中華料理調理人
A ratio above 1.0 means there are more job openings than applicants (a labor shortage). The 5- and 10-year figures are estimates from the openings ratio, wage momentum and AI replacement risk.
The same job in the United States
| 中華料理調理人 Japan | Cooks, Restaurant United States | |
|---|---|---|
| Median / average pay | ¥3.79M ≈ $24,107 | $37,390 |
| Pay in 10 years (est.) | ¥5.35M | $52,700 |
| Outlook score | 63 | 65 |
| AI replacement risk | 21% Low | 19% Very low |
| Workers | — | 1.4M |
Matched by occupation (SOC code). Yen converted at 157.25 JPY/USD for reference; Japanese figures are averages, U.S. figures are medians, and the surveys define occupations differently.
Skills, education and requirements for 中華料理調理人
Key skills
Skill levels from the MHLW job tag worker survey.
Key knowledge areas
What the work involves
Important abilities
Licenses and certifications (Japan)
- 調理師 National license
- 専門調理師 National license
- 調理技能士 National license
Related qualifications listed on job tag (names in Japanese). Some are mandatory, others recommended.
Education of workers
Training before entry
Related work experience
Difficulty of entry: ★★☆☆☆ Fairly easy (from education, training, experience, licenses)
How to become 中華料理調理人
The typical path in Japan is shown by the education, training and experience of current workers above and in the Japanese guidance below. A detailed English guide for this occupation is being prepared.
Guidance from job tag (Japanese)
はじめは見習として皿洗いや鍋洗いから始まり、スープづくり、野菜や肉のカットなどの仕込み作業、ギョーザ巻きや炒めものなどの簡単な調理を行い、盛りつけ、味の秘訣や調理のコツなどを身に付けていく。一人前になるには、ある程度の年月がかかるといわれている。
料理をすることや食べることが好きな人が向いている。スープの入った重い鍋を持ったり、大きな中華鍋を操るため、体力のいる仕事といえる。
本格的な料理を覚えるには何年もかかるが、腕が上がれば、独立開業する人もいる。
Career path and how to earn more as 中華料理調理人
Career-path guidance is being prepared. Pay by experience is shown in the Pay section.