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