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KATSUHIRO KAWAI

Voice

カメラマンからの“大ドン転職”で変わったこと。

Many Changes, From Photographer to Cooking Assistant

 

「最初入った頃は、毎日緊張してましたねー」

それもそのはず、飲食はおろか、接客業もまったくの初めて、素人だった川井さん。それまでの職業はカメラマンで、料理や物を中心に、スタジオにこもっての作業が多かった。そんな職人的な彼が「POUND-YA吉祥寺店」のスタッフ募集に申し込んだ理由は「違うところでやったほうが、自分が変われると思ったから」、そしてぶっちゃけ正直、給料面や、昇給(随時)というフレーズにも惹かれた。「稼げるようになりたい、そう思ってました。それで面接をした時、花島さんに『何でも3年くらいは続けてみろ。うちで絶対に稼げるようにしてやる』と言われて、やってみようと」

 

“At the beginning, I was nervous every day.”

This was natural because Mr. Kawai was a very much beginner behind the open kitchen counter. He had no experience interacting with customers. He used to be a photographer, his specialty focused on food or still objects in a studio. The reason why a professional photographer applied at POUND-YA in Kichijoji is, “I believed that I could improve myself in a different environment. To be honest, good wages and a pay raise system were also attractive. I wanted to make a lot of money. Mr. Hanajima, Senior Managing Director of Delicious-Links Inc. told me to stay in the same job for at least three years and he would help my dream come true at POUND-YA. I decided to try it.”

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就いた業務は調理スタッフ。食材を仕込み、鉄板で焼き、皿に盛り付ける、そんな一連の仕事を担う。カメラマン時代、料理を美しくおいしそうに見せることはさんざっぱらやってきた川井さんは、これなら経験が生かせるのではないかと思ったのだ。ただひとつ想定外だったのは、ここが完全オープンのカウンターキッチンだったこと。ってことで、接客には死ぬほど苦労した(っていうか今も)が、それによる意識の変化もあった。

 

His first job was cooking assistant. He prepared the ingredients, grilled the food on an iron plate, and arranged everything on plates. He took responsibility for this section of work. He also believed that he could utilize his experience as a photographer. He was good at making dishes look delicious for photo shoots. But he never imagined that the kitchen would have a fully open counter style. His difficulty in dealing with customers made him change his attitude toward work.

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「最初はカメラマンの時と同じで、料理のクオリティが大事、ただおいしいものを出せばいいと思ってたんですけど、1年続けてみて、今は『お客さんが食べる』ことを前提として、作っている気がします。出した料理を『おいしそう!』って言って、写真に撮ってもらったりすると、やっぱりやる気出ますよね」

さらに、いろんな先輩や後輩の苦労を垣間見たり、助け合ったり。そんなまわりからの影響もあって『自分も頑張らなきゃ』って思う機会もだんぜん増えたという。「アルバイトも含めて意識持っている子が多かったりするので。空気って大事だなって」

 

“At first, I believed that the quality of food was the most important thing. All I needed to do was to serve something delicious. Now, after one year, every time I cook I have a picture in my mind of customers eating my dish. I feel happy and encouraged if customers are impressed with the dish that I have served. Sometimes they take a picture of it, saying, ‘It looks delicious!’”

When he sees his colleagues working hard and helping each other, Mr. Kawai often thinks, “I also have to do my best. There are many staff members who are highly ambitious. I realized that the atmosphere is important.”

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これからは店舗の運営を学び、より稼げるポジションにいきたいという川井さん。「目標がより、具体的になってきたのかもしれないですね。稼ぎたいなんて言ってましたけど、入ってきたときは言葉だけでしたから」

 

He would like to learn store management and go forward to build greater success. “My goal is becoming more certain. I used to say that I wanted to make a lot of money, but that goal was too broad.”

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川井 克洋 / KATSUHIRO KAWAI

听屋吉祥寺店・社員
POUND-YA in Kichijoji / Cooking Assistant

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