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