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