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

Tasks for “Chef de Froid”

• Estimate amounts and costs of required supplies, such as food and ingredients.
• 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.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• 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.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• 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.
• 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.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• 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.
• Demonstrate new cooking techniques or equipment to staff.
• Determine how food should be presented and create decorative food displays.
• Arrange for equipment purchases or repairs.
• Order or requisition food or other supplies needed to ensure efficient operation.
• 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.

Related Technology & Tools

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

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