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