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