Will “Chef de Cuisine” 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
• Cake Mixer
• Cake Maker
• Cake Icer
• Cake Froster
• Bread and Pastry Baker

Tasks for “Chef de Cuisine”

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

Related Technology & Tools

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

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