調理補助 調理補助
What 調理補助 do
An English description is being prepared. Japanese description:
料理は客の口に入るものであり、衛生面や異物の混入などに細心の注意を払う必要がある。少しの手違いやミスが食中毒など大事故につながることもある。特に、介護施設や学校など集団施設の場合は、衛生的な生活環境を確保し、ノロウイルスが流行する時期には十分加熱した食品を用意し、集団感染の防止に努めなくてはならない。
職場の規模にもよるが、調理補助が複数いるケースでは、チームでの円滑な共同作業により業務を効率的に行い、高い生産性を確保するように留意する必要がある。
職場によっては、会計など事務的な仕事も調理補助が行っているところもある。
調理補助の一日の仕事の流れを給食施設の例でみてみる。朝、出勤するとユニフォームを着用して朝礼に参加する。その日の計画などを全体で共有したのち、手洗い・消毒を済ませて、食材の洗浄と切込み、盛り付けなど調理師の補助や朝食の配・下膳、洗浄機のセット、食器の洗浄を行う。昼食や夕食も同様に行う。キッチン周りの清掃などをして、一日の業務を終了するという流れになる。
◇ よく使う道具、機材、情報技術等
洗浄機、調理道具（包丁、ガスコンロ等）
Employment type of workers
調理補助 salary
The average annual pay for 調理補助 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 調理補助 (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 調理補助
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 調理補助? 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 調理補助
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
| 調理補助 Japan | Food Preparation Workers United States | |
|---|---|---|
| Median / average pay | ¥3.79M ≈ $24,107 | $35,320 |
| Pay in 10 years (est.) | ¥5.35M | $46,600 |
| Outlook score | 61 | 42 |
| AI replacement risk | 19% Very low | 30% Low |
| Workers | — | 894K |
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 調理補助
Key skills
Skill levels from the MHLW job tag worker survey.
Key knowledge areas
What the work involves
Important abilities
Licenses and certifications (Japan)
No specific license or certification is required.
Education of workers
Training before entry
Related work experience
Difficulty of entry: ★☆☆☆☆ Easy to enter (from education, training, experience, licenses)
How to become 調理補助
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)
「素材を切る」、「料理を調理師の指示通りに盛り付けする」などの基本的な作業は、仕事をしながら身に着けていく。また、衛生面の知識は調理補助にとって必須であり、衛生マニュアル等を利用して教育を受ける。特に、夏場や湿度が高い時期などは食品管理や衛生管理に細心の注意が求められるので、繰り返して研修が行われている職場が多い。
立ち仕事であるため、一定の体力が求められる。
Career path and how to earn more as 調理補助
Career-path guidance is being prepared. Pay by experience is shown in the Pay section.