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