Itamae (chef) (板前)
Itamae is a person who cooks meals at a Japanese restaurant or ryotei (traditional Japanese restaurant).
Ranking of positions
Hanaita (the main chef):
Highest position in charge of the kitchen. Often stands at the kitchen counter.
Also called 'Niban' (the second). Often stands at the kitchen counter.
Cooks simmered dishes. Some consider chefs with the position of nikata or higher to be real itamae.
Cooks yakimono (grilled or broiled fish). Cooks dishes such as ayu (a sweetfish) broiled with salt and miso-dengaku (skewed and roasted tofu with sweet miso sauce).
Cooks agemono (deep-fried food, mainly tenpura, or, Japanese deep-fried dish). Ranked the same as yakikata cooks.
Does chores. Called 'bozu' (kid). Sets out dishes. Lowest position.