Cooking is a part of everyday life. The company cafeteria serves peaceful, safe meals. An interview with Naoki Iino, Executive Chef at MONOSUS Food Research Institute (Part 2)

From a high school student who had never even held a knife to becoming head chef of the company cafeteria at the age of 24. An interview with Naoki Iino, executive chef of MONOSUS Shokuken (Part 1)

Congratulations to the MVP, Daisumi Takeda, who is flexible in handling many projects and is active in many areas

When I first thought about giving birth, the company created an environment where I could take maternity and childcare leave. Director Hiromi Kakurai

Ultralight hiking training, learning through experience

After two maternity and childcare leaves, my work style has changed and I find my job rewarding. Sales Support, Reimi Katori

Congratulations to the MVP! Makoto Kobayashi, who made progress through repeated improvements and challenges despite his worries

Congratulations to the MVP: He really did the best! Taiga Kakunami completed an app development project

Sea! Stars! Alcohol! Monosus Company Trip 2024 Suo-Oshima Part 2

Enjoy the island summer! Monosus Company Trip 2024 Suo-Oshima Part 1

As the team's hub, she coordinates traffic so that no one gets lost. Director Marie Fujiwara

The joy of creating a company cafeteria is knowing that there are people who eat what you cook every day. Yoshihiro Okatake, MONOSUS Company Food Research Institute