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”

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

Related Technology & Tools

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

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