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0 % Chance of Automation
“Passenger Vessel 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
- Pantry Chef
- Menu Planner
- Master Chef
- 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 “Passenger Vessel Chef”
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Meet with sales representatives to negotiate prices or order supplies.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Arrange for equipment purchases or repairs.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Check the quantity and quality of received products.
- Demonstrate new cooking techniques or equipment to staff.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Determine how food should be presented and create decorative food displays.
- 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.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- 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.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Record production or operational data on specified forms.
- 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.
- Order or requisition food or other supplies needed to ensure efficient operation.
Related Technology & Tools
- Toasters
- Bone saws
- Pizza ovens
- Food dicers
- Garbage compactors
- Broilers
- Commercial coffeemakers
- Electric stoves
- Ice-making machines
- Strainers
- Chefs' knives
- Kitchen fire extinguishers
- Waffle makers
- Steam kettles
- Rice cookers
- Meat slicers
- Blast chillers
- Rolling pins
- Parisian cutters
- Paring knives
- Rotisserie units
- Slicing machines
- Pasta machines
- Conveyer ovens
- Juice dispensers
- Cappuccino makers
- Box graters
- Carbonated beverage dispensers
- Mixers
- Desktop computers
- Gas-powered deep-fat fryers
- Cream whippers
- Personal computers
- Boning knives
- Instant-read pocket thermometers
- Hot dog cookers
- Food smokers
- Meat thermometers
- Gas stoves
- Juice extractors
- Vegetable brushes
- Sifters
- Dry or liquid measuring cups
- Commercial microwave ovens
- Serrated blade knives
- Griddles
- Fire suppression blankets
- Mandolines
- Commercial coffee grinders
- Kitchen tongs
- Bread slicers
- Pressurized steam cookers
- Convection ovens
- Plane graters
- Double boilers
- Refrigerator thermometers
- Melon ballers
- Gas ovens
- Meat grinders
- Steam tables
- Woks
- Ice shaving or crushing equipment
- Food shredders
- Sieves
- Portion scales
- Vegetable peelers
- Blenders
- Salamanders
- Fruit zesters
- Laptop computers
- Food processors
- Commercial dishwashers
- Infrared heat lamps
- Electric deep-fat fryers
- Grills
- Knife sharpeners
- Kitchen shears
- Braziers
- Oyster knives
- Apple corers
- Cake decorating tools
- Electric ovens
- Email software
- Delphi Technology
- GNOME Gnutrition
- SoftCafe MenuPro
- Microsoft Word
- ReServe Interactive
- Google spreadsheet
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- Axxya Systems Nutritionist Pro
- EGS CALCMENU
- Nutrition analysis software
- Microsoft Excel
- EGS F&B Control
- CostGuard
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- Internet browser software
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- Microsoft Office
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