Will “Banquet Chef” be Replaced By Robots? 🤔

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”

• Arrange for equipment purchases or repairs.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Recruit and hire staff, such as cooks and other kitchen workers.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Demonstrate new cooking techniques or equipment to staff.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Meet with sales representatives to negotiate prices or order supplies.
• Record production or operational data on specified forms.
• 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.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Determine how food should be presented and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• 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.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Check the quantity and quality of received products.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.

Related Technology & Tools

• Rotisserie units
• Commercial coffee grinders
• Broilers
• Fruit zesters
• Steam tables
• Melon ballers
• Knife sharpeners
• Braziers
• Food processors
• Conveyer ovens
• Meat grinders
• Juice extractors
• Box graters
• Bread slicers
• Double boilers
• Meat slicers
• Slicing machines
• Pizza ovens
• Bone saws
• Toasters
• Commercial coffeemakers
• Gas stoves
• Parisian cutters
• Electric ovens
• Vegetable peelers
• Food shredders
• Pasta machines
• Ice-making machines
• Mandolines
• Steam kettles
• Kitchen shears
• Pressurized steam cookers
• Cappuccino makers
• Apple corers
• Strainers
• Griddles
• Rolling pins
• Chefs' knives
• Convection ovens
• Vegetable brushes
• Boning knives
• Blast chillers
• Gas ovens
• Food dicers
• Garbage compactors
• Electric deep-fat fryers
• Plane graters
• Waffle makers
• Laptop computers
• Rice cookers
• Serrated blade knives
• Blenders
• Commercial dishwashers
• Commercial microwave ovens
• Juice dispensers
• Desktop computers
• Personal computers
• Electric stoves
• Hot dog cookers
• Instant-read pocket thermometers
• Infrared heat lamps
• Refrigerator thermometers
• Grills
• Paring knives
• Food smokers
• Dry or liquid measuring cups
• Woks
• Gas-powered deep-fat fryers
• Ice shaving or crushing equipment
• Fire suppression blankets
• Cake decorating tools
• Sieves
• Carbonated beverage dispensers
• Meat thermometers
• Kitchen tongs
• Salamanders
• Mixers
• Portion scales
• Sifters
• Oyster knives
• Cream whippers
• Kitchen fire extinguishers

• Microsoft PowerPoint
• GNOME Gnutrition
• Microsoft Word
• EGS F&B Control
• CostGuard
• Culinary Software Services ChefTec
• Delphi Technology
• Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
• Nutrition analysis software
• Microsoft Excel
• Axxya Systems Nutritionist Pro
• Google spreadsheet
• EGS CALCMENU
• Barrington Software CookenPro Commercial
• Menu planning software
• ReServe Interactive
• Email software
• Sage MAS 90 ERP
• ADP eTIME
• SoftCafe MenuPro
• Microsoft Office
• Internet browser software