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