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