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