Will “Chef de Cuisine” be Replaced By Robots? 🤔
0 % Chance of Automation
“Chef de Cuisine” 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
- Cake Mixer
- Cake Maker
- Cake Icer
- Cake Froster
- Bread and Pastry Baker
Tasks for “Chef de Cuisine”
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Meet with sales representatives to negotiate prices or order supplies.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- 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.
- Arrange for equipment purchases or repairs.
- 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.
- Record production or operational data on specified forms.
- Check the quantity and quality of received products.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Demonstrate new cooking techniques or equipment to staff.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Order or requisition food or other supplies needed to ensure efficient operation.
- 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.
Related Technology & Tools
- Pressurized steam cookers
- Blast chillers
- Commercial dishwashers
- Cake decorating tools
- Meat thermometers
- Personal computers
- Hot dog cookers
- Paring knives
- Ice shaving or crushing equipment
- Braziers
- Parisian cutters
- Commercial coffee grinders
- Convection ovens
- Rice cookers
- Fruit zesters
- Broilers
- Chefs' knives
- Grills
- Commercial coffeemakers
- Meat slicers
- Food shredders
- Kitchen tongs
- Bone saws
- Garbage compactors
- Salamanders
- Instant-read pocket thermometers
- Refrigerator thermometers
- Plane graters
- Fire suppression blankets
- Apple corers
- Blenders
- Food processors
- Juice extractors
- Meat grinders
- Electric ovens
- Melon ballers
- Desktop computers
- Pasta machines
- Steam kettles
- Slicing machines
- Mixers
- Oyster knives
- Cream whippers
- Cappuccino makers
- Electric stoves
- Rolling pins
- Ice-making machines
- Griddles
- Infrared heat lamps
- Mandolines
- Kitchen fire extinguishers
- Gas ovens
- Double boilers
- Serrated blade knives
- Waffle makers
- Rotisserie units
- Carbonated beverage dispensers
- Food dicers
- Knife sharpeners
- Commercial microwave ovens
- Toasters
- Food smokers
- Kitchen shears
- Laptop computers
- Conveyer ovens
- Gas stoves
- Dry or liquid measuring cups
- Sifters
- Gas-powered deep-fat fryers
- Boning knives
- Electric deep-fat fryers
- Woks
- Steam tables
- Pizza ovens
- Juice dispensers
- Strainers
- Bread slicers
- Vegetable peelers
- Vegetable brushes
- Portion scales
- Sieves
- Box graters
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- EGS CALCMENU
- ADP eTIME
- Email software
- ReServe Interactive
- Menu planning software
- Microsoft PowerPoint
- EGS F&B Control
- Axxya Systems Nutritionist Pro
- Microsoft Office
- Barrington Software CookenPro Commercial
- Delphi Technology
- Internet browser software
- Culinary Software Services ChefTec
- Microsoft Excel
- Sage MAS 90 ERP
- Nutrition analysis software
- Microsoft Word
- CostGuard
- GNOME Gnutrition
- SoftCafe MenuPro
- Google spreadsheet