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