Will “Head Pastry Chef” be Replaced By Robots? 🤔
0 % Chance of Automation
“Head Pastry Chef” will never be replaced by robots.
This job is ranked #169 out of #702. A higher ranking (i.e., a lower number) means the job is less likely to be replaced.
Care to share? Click for Facebook, Twitter, LinkedIn, or XING. 👍
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”
- 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.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- 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.
- Determine how food should be presented and create decorative food displays.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Record production or operational data on specified forms.
- Meet with sales representatives to negotiate prices or order supplies.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Arrange for equipment purchases or repairs.
- Demonstrate new cooking techniques or equipment to staff.
- 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.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Check the quantity and quality of received products.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Related Technology & Tools
- Juice extractors
- Refrigerator thermometers
- Apple corers
- Ice-making machines
- Commercial coffeemakers
- Dry or liquid measuring cups
- Convection ovens
- Rice cookers
- Vegetable brushes
- Strainers
- Plane graters
- Double boilers
- Serrated blade knives
- Toasters
- Food processors
- Electric stoves
- Bone saws
- Braziers
- Commercial coffee grinders
- Woks
- Fruit zesters
- Boning knives
- Waffle makers
- Juice dispensers
- Portion scales
- Chefs' knives
- Commercial dishwashers
- Pizza ovens
- Cappuccino makers
- Blast chillers
- Ice shaving or crushing equipment
- Food dicers
- Electric deep-fat fryers
- Parisian cutters
- Food shredders
- Conveyer ovens
- Meat slicers
- Blenders
- Grills
- Broilers
- Mixers
- Sifters
- Infrared heat lamps
- Mandolines
- Meat grinders
- Garbage compactors
- Commercial microwave ovens
- Cream whippers
- Instant-read pocket thermometers
- Vegetable peelers
- Paring knives
- Gas stoves
- Steam kettles
- Kitchen fire extinguishers
- Cake decorating tools
- Fire suppression blankets
- Gas-powered deep-fat fryers
- Food smokers
- Desktop computers
- Electric ovens
- Griddles
- Meat thermometers
- Kitchen tongs
- Gas ovens
- Carbonated beverage dispensers
- Pressurized steam cookers
- Oyster knives
- Hot dog cookers
- Steam tables
- Salamanders
- Slicing machines
- Knife sharpeners
- Bread slicers
- Rotisserie units
- Sieves
- Melon ballers
- Rolling pins
- Laptop computers
- Personal computers
- Pasta machines
- Kitchen shears
- Box graters
- Microsoft Excel
- Delphi Technology
- ReServe Interactive
- CostGuard
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- Microsoft Word
- EGS F&B Control
- Axxya Systems Nutritionist Pro
- Barrington Software CookenPro Commercial
- EGS CALCMENU
- Nutrition analysis software
- Culinary Software Services ChefTec
- Email software
- Menu planning software
- Google spreadsheet
- GNOME Gnutrition
- SoftCafe MenuPro
- Microsoft Office
- ADP eTIME
- Internet browser software
- Microsoft PowerPoint
- Sage MAS 90 ERP