Will “Pastry Cook” be Replaced By Robots? 🤔

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 Artist
• Passenger Vessel Chef
• 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 “Pastry Cook”

• 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.
• Meet with sales representatives to negotiate prices or order supplies.
• Record production or operational data on specified forms.
• Arrange for equipment purchases or repairs.
• 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.
• Check the quantity and quality of received products.
• Determine how food should be presented and create decorative food displays.
• 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.
• Demonstrate new cooking techniques or equipment to staff.
• Recruit and hire staff, such as cooks and other kitchen workers.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Order or requisition food or other supplies needed to ensure efficient operation.
• 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.
• 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.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
• Monitor sanitation practices to ensure that employees follow standards and regulations.

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