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

Tasks for “Chocolatier”

• Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
• Determine how food should be presented and create decorative food displays.
• 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.
• Order or requisition food or other supplies needed to ensure efficient operation.
• 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.
• 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.
• Check the quantity and quality of received products.
• Meet with sales representatives to negotiate prices or order supplies.
• 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.
• 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.
• Recruit and hire staff, such as cooks and other kitchen workers.
• Arrange for equipment purchases or repairs.
• 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.
• Record production or operational data on specified forms.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

Related Technology & Tools

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

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