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