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