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.
• 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.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• 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.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
• Determine how food should be presented and create decorative food displays.
• Recruit and hire staff, such as cooks and other kitchen workers.
• 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.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
• 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.

Related Technology & Tools

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

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