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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”
- 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.
- Meet with sales representatives to negotiate prices or order supplies.
- Arrange for equipment purchases or repairs.
- 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.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Check the quantity and quality of received products.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Determine how food should be presented and create decorative food displays.
- Order or requisition food or other supplies needed to ensure efficient operation.
- 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.
- Record production or operational data on specified forms.
- Demonstrate new cooking techniques or equipment to staff.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Related Technology & Tools
- Toasters
- Personal computers
- Laptop computers
- Double boilers
- Refrigerator thermometers
- Gas stoves
- Sifters
- Gas ovens
- Ice-making machines
- Vegetable brushes
- Conveyer ovens
- Strainers
- Food shredders
- Convection ovens
- Knife sharpeners
- Carbonated beverage dispensers
- Boning knives
- Oyster knives
- Desktop computers
- Melon ballers
- Cake decorating tools
- Rice cookers
- Commercial dishwashers
- Woks
- Meat slicers
- Fire suppression blankets
- Box graters
- Rotisserie units
- Grills
- Cream whippers
- Salamanders
- Juice dispensers
- Broilers
- Braziers
- Garbage compactors
- Steam tables
- Juice extractors
- Blast chillers
- Griddles
- Mandolines
- Gas-powered deep-fat fryers
- Dry or liquid measuring cups
- Bone saws
- Instant-read pocket thermometers
- Rolling pins
- Sieves
- Electric stoves
- Hot dog cookers
- Paring knives
- Commercial coffee grinders
- Vegetable peelers
- Electric deep-fat fryers
- Food dicers
- Plane graters
- Slicing machines
- Portion scales
- Serrated blade knives
- Food processors
- Infrared heat lamps
- Pressurized steam cookers
- Parisian cutters
- Kitchen shears
- Mixers
- Commercial microwave ovens
- Kitchen tongs
- Ice shaving or crushing equipment
- Waffle makers
- Cappuccino makers
- Electric ovens
- Bread slicers
- Steam kettles
- Food smokers
- Blenders
- Commercial coffeemakers
- Meat grinders
- Pizza ovens
- Apple corers
- Kitchen fire extinguishers
- Pasta machines
- Meat thermometers
- Chefs' knives
- Fruit zesters
- Microsoft Office
- Axxya Systems Nutritionist Pro
- Microsoft PowerPoint
- Microsoft Excel
- Culinary Software Services ChefTec
- Delphi Technology
- GNOME Gnutrition
- SoftCafe MenuPro
- Email software
- Barrington Software CookenPro Commercial
- Menu planning software
- EGS CALCMENU
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- Microsoft Word
- CostGuard
- Internet browser software
- Google spreadsheet
- ReServe Interactive
- Nutrition analysis software
- ADP eTIME
- Sage MAS 90 ERP
- EGS F&B Control