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)”
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- 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.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- 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.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Demonstrate new cooking techniques or equipment to staff.
- 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.
- 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.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Recruit and hire staff, such as cooks and other kitchen workers.
- 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.
- 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.
Related Technology & Tools
- Kitchen fire extinguishers
- Parisian cutters
- Juice extractors
- Infrared heat lamps
- Gas stoves
- Sifters
- Rice cookers
- Food shredders
- Food dicers
- Food smokers
- Ice shaving or crushing equipment
- Bread slicers
- Bone saws
- Pizza ovens
- Rolling pins
- Blast chillers
- Hot dog cookers
- Gas ovens
- Cream whippers
- Vegetable peelers
- Griddles
- Paring knives
- Commercial coffeemakers
- Ice-making machines
- Box graters
- Commercial microwave ovens
- Personal computers
- Slicing machines
- Electric stoves
- Cake decorating tools
- Rotisserie units
- Blenders
- Cappuccino makers
- Kitchen shears
- Waffle makers
- Fire suppression blankets
- Knife sharpeners
- Pasta machines
- Garbage compactors
- Steam kettles
- Gas-powered deep-fat fryers
- Electric deep-fat fryers
- Mandolines
- Pressurized steam cookers
- Carbonated beverage dispensers
- Conveyer ovens
- Refrigerator thermometers
- Plane graters
- Convection ovens
- Electric ovens
- Mixers
- Commercial dishwashers
- Woks
- Melon ballers
- Serrated blade knives
- Kitchen tongs
- Desktop computers
- Vegetable brushes
- Braziers
- Portion scales
- Toasters
- Grills
- Apple corers
- Meat slicers
- Food processors
- Double boilers
- Chefs' knives
- Meat thermometers
- Steam tables
- Juice dispensers
- Dry or liquid measuring cups
- Laptop computers
- Fruit zesters
- Strainers
- Instant-read pocket thermometers
- Oyster knives
- Commercial coffee grinders
- Salamanders
- Broilers
- Boning knives
- Sieves
- Meat grinders
- EGS CALCMENU
- ADP eTIME
- Microsoft Office
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- Menu planning software
- Barrington Software CookenPro Commercial
- Sage MAS 90 ERP
- Email software
- ReServe Interactive
- EGS F&B Control
- Internet browser software
- GNOME Gnutrition
- Microsoft Word
- Delphi Technology
- SoftCafe MenuPro
- Nutrition analysis software
- Google spreadsheet
- CostGuard
- Microsoft Excel
- Culinary Software Services ChefTec
- Axxya Systems Nutritionist Pro
- Microsoft PowerPoint