Will “Assistant Cook” be Replaced By Robots? 🤔

Job Description

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Job Details

• The SOC (Standard Occupational Classification) code is 35-2014.00
• The Mean Annual Wage in the U.S. is $ 25,430.00
• The Mean Hourly Wage is $ 12.00
• Currently, there are 1,217,370 people on this job

☝️ Information based on the reference occupation “Cooks, Restaurant”.

Also Known As…

• Cooks, Restaurant
• Prep Cook (Preparation Cook)
• Pastry Baker
• Line Cook
• Grill Cook
• Fry Cook
• Cook
• Breakfast Cook
• Banquet Cook
• Back Line Cook
• Vegetable Cook
• Station Cook
• Specialty Foods Cook
• Specialty Cook
• Sous Chef
• Saucier
• Sandwich Artist
• Roundsman
• Railroad Cook
• Prep Person
• Lunch Cook
• Larder Cook
• Ice Cream Chef
• Garde Manger
• Foreign Food Specialty Cook
• Food Service Worker
• Executive Chef
• Dinner Cook
• Cook Apprentice
• Chef De Partie
• Chef de Froid
• Chef
• Broiler Chef or Cook
• Banquet Chef

Tasks for “Assistant Cook”

• Coordinate and supervise work of kitchen staff.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Prepare relishes and hors d'oeuvres.
• Plan and price menu items.
• Bake breads, rolls, cakes, and pastries.
• Season and cook food according to recipes or personal judgment and experience.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Keep records and accounts.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Substitute for or assist other cooks during emergencies or rush periods.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Turn or stir foods to ensure even cooking.

Related Technology & Tools

• Utility cutlery
• Food steamers
• Griddles
• Wok ranges
• Chefs' knives
• Salamander ovens
• Commercial microwave ovens
• Paring knives
• Filet knives
• Point of sale POS computer terminals
• Smoking cabinets
• Food slicing machines
• Blenders
• Rotisserie ovens
• Grinders
• Gas grills
• Rotating rack ovens
• Charbroilers
• Fryers
• Meat and cheese slicing machines
• Boning knives
• Convection ovens
• Personal computers
• Cimeter knives
• Pasta cookers
• Conveyor ovens
• Meat saws
• Pizza ovens

• Menu planning software
• Microsoft Excel
• Food safety labeling systems
• Point of sale POS restaurant software
• Inventory management software
• Recipe cost control software