JTB

Project to Provide Comprehensive Support for Acceptance of Foreign Human Resources"Specified Skilled Worker" Manufacture of Food and Beverages Field and the Food Service Industry Field

Introduction of Acceptance ExamplesIntroduction of Acceptance Examples

We would like to introduce companies that accept foreigners with special skills and the voices of foreigners with special skills who are working there.

CASE07 Food Service Industry FieldWondertable, Ltd.

We would like you to convey the skills you have learned to other countries as part of "Japanese culture”.

Corporate Information
  • Business activities: Management of restaurants, recruitment of restaurants through the franchise chain system and guidance for franchisees.
  • Number of employees: 273 (full-time employees)
  • Number of specified skill workers: 1 (Taiwan)

Purpose for Accepting Foreign Human Resources

We are developing our business with partner brand restaurants overseas in Japan. Therefore, we have been hiring a lot of foreign human resources as part-time workers for a long time, and it has become a natural process to promote those who have excelled to full-time employees using the specified skill system.


In the future, we predict that culinary schools will actively accept foreign students, and that the number of foreign human resources who want to use their culinary skills to advance their careers in Japan after they graduate will increase. The specified skill system is a system that allows such people to further improve their skills and play an active role through their work. After working in Japan, we hope that they will pass on the skills they have acquired to the rest of the world as "Japanese culture", and we believe that this will lead to the revitalization of the entire food service industry.

Working and living conditions of foreign human resources

Specified skilled workers are mainly responsible for cooking and other tasks that require techniques and skills in restaurants. There is no difference in the work content from Japanese employees. In addition to cooking duties, they are also in charge of serving customers, but foreign employees working in restaurants that deal with Japanese food in particular are also responsible for properly communicating the Japanese food culture to foreign customers. For example, at restaurants that serve shabu-shabu, which is an unfamiliar dish to many foreigners, foreign employees will explain how to eat it in the language used by the customers so that they can experience the true taste of shabu-shabu.

The efforts of foreign human resources are a good stimulus for the Japanese people working with them.

In recent years, about 40% of Japanese employees have set a goal to study a foreign language, and we are happy to see that this is leading to the development of a global mindset among all of our employees.

Support Systems

We emphasize one-on-one interviews throughout the company, and the interviews are held with company executives and supervisors. In the interviews, we try to create an open workplace by having the employees talk not only about their work problems but also their life problems, career plans and life visions. We are also working on creating manuals in seven languages, as well as e-learning and multilingualization of training in response to the COVID-19 pandemic.


In addition, we are making efforts to create an environment where foreigners and Japanese can work together easily at the workplace level. At one of our restaurants, the head chef came up with the idea of making several types of curries for meals provided for employees, including vegetarian and Halal, so that they have multiple options to choose from. This culture was not dictated by the head office, but was born naturally while working with foreign human resources.

Interview with a specified skilled worker

I am responsible for the development of new sweets. My goal is to become a top pastry chef.

Chi Hsun Wang

I studied in Japan to learn how to make sweets, and while attending a confectionery school, I worked part-time at the store where I still work today. Now that I have become a specified skilled worker, I am in charge of a wide range of tasks, including preparing desserts and appetizers, as well as customer service. The other day, I was entrusted with the development of a seasonal parfait for the first time. I feel that I have grown as I have been able to use seasonal fruits to complete products that match the Japanese sense of season. I want to continue to acquire a lot of skills and knowledge and become the top pastry chef in the store.

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(excluding weekends, holidays, and the New Year holiday period)