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“Banquet Chef” will never be replaced by robots.
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Job Description
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Job Details
- The SOC (Standard Occupational Classification) code is 35-1011.00
- The Mean Annual Wage in the U.S. is $ 47,390.00
- The Mean Hourly Wage is $ 22.00
- Currently, there are 134,190 people on this job
☝️ Information based on the reference occupation “Chefs and Head Cooks”.
Also Known As…
- Chefs and Head Cooks
- Line Cook
- Head Cook
- Executive Sous Chef
- Executive Chef (Ex Chef)
- Corporate Executive Chef
- Cook
- Chef, Instructor
- Chef
- Certified Executive Chef (CEC)
- Banquet Chef
- Wedding Cake Designer
- Sushi Chef
- Sous Chef
- Second Baker
- School Cafeteria Head Cook
- Salad Chef
- Pie Maker
- Personal Chef
- Pastry Cook Apprentice
- Pastry Cook
- Pastry Artist
- Passenger Vessel Chef
- Pantry Chef
- Menu Planner
- Master Chef
- Kitchen Supervisor
- Kitchen Manager
- Kitchen Chef
- Head Pastry Chef
- Head Chef
- Head Baker
- Culinary Specialist
- Culinary Chef
- Culinary Artist
- Cooking Chef
- Cook Manager
- Confectioner
- Chocolatier
- Chief Cook
- Chef Manager
- Chef de Froid
- Chef de Cuisine
- Cake Mixer
- Cake Maker
- Cake Icer
- Cake Froster
- Bread and Pastry Baker
Tasks for “Banquet Chef”
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Record production or operational data on specified forms.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Demonstrate new cooking techniques or equipment to staff.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Arrange for equipment purchases or repairs.
- Determine how food should be presented and create decorative food displays.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Meet with sales representatives to negotiate prices or order supplies.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Check the quantity and quality of received products.
- Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
Related Technology & Tools
- Plane graters
- Convection ovens
- Knife sharpeners
- Parisian cutters
- Juice extractors
- Gas ovens
- Meat slicers
- Food smokers
- Gas stoves
- Ice shaving or crushing equipment
- Pressurized steam cookers
- Melon ballers
- Hot dog cookers
- Broilers
- Rolling pins
- Cream whippers
- Garbage compactors
- Commercial dishwashers
- Food dicers
- Refrigerator thermometers
- Personal computers
- Food shredders
- Dry or liquid measuring cups
- Meat thermometers
- Toasters
- Kitchen shears
- Fruit zesters
- Meat grinders
- Double boilers
- Box graters
- Gas-powered deep-fat fryers
- Commercial coffeemakers
- Carbonated beverage dispensers
- Juice dispensers
- Salamanders
- Boning knives
- Woks
- Steam tables
- Cake decorating tools
- Electric deep-fat fryers
- Food processors
- Strainers
- Commercial microwave ovens
- Chefs' knives
- Electric stoves
- Braziers
- Sieves
- Griddles
- Sifters
- Slicing machines
- Paring knives
- Kitchen fire extinguishers
- Vegetable brushes
- Instant-read pocket thermometers
- Kitchen tongs
- Serrated blade knives
- Mixers
- Bread slicers
- Apple corers
- Oyster knives
- Waffle makers
- Blenders
- Rotisserie units
- Conveyer ovens
- Steam kettles
- Infrared heat lamps
- Fire suppression blankets
- Cappuccino makers
- Bone saws
- Portion scales
- Desktop computers
- Pasta machines
- Mandolines
- Vegetable peelers
- Pizza ovens
- Grills
- Ice-making machines
- Rice cookers
- Laptop computers
- Commercial coffee grinders
- Electric ovens
- Blast chillers
- SoftCafe MenuPro
- ADP eTIME
- Email software
- Microsoft Excel
- EGS CALCMENU
- ReServe Interactive
- Menu planning software
- Microsoft PowerPoint
- Microsoft Word
- Nutrition analysis software
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- EGS F&B Control
- Axxya Systems Nutritionist Pro
- Sage MAS 90 ERP
- Microsoft Office
- Culinary Software Services ChefTec
- GNOME Gnutrition
- CostGuard
- Barrington Software CookenPro Commercial
- Internet browser software
- Google spreadsheet
- Delphi Technology