Will “Banquet Chef” be Replaced By Robots? 🤔
96% Chance of Automation
“Banquet Chef” will almost certainly be replaced by robots.
This job is ranked #641 out of #702. A higher ranking (i.e., a lower number) means the job is less likely to be replaced.
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.
- 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
- Breakfast Cook
- Banquet Cook
- Back Line Cook
- Vegetable Cook
- Station Cook
- Specialty Foods Cook
- Specialty Cook
- Sous Chef
- Sandwich Artist
- 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
- Broiler Chef or Cook
- Assistant Cook
Tasks for “Banquet Chef”
- Bake breads, rolls, cakes, and pastries.
- Coordinate and supervise work of kitchen staff.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Turn or stir foods to ensure even cooking.
- Substitute for or assist other cooks during emergencies or rush periods.
- 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.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Keep records and accounts.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Prepare relishes and hors d'oeuvres.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Plan and price menu items.
Related Technology & Tools
- Point of sale POS computer terminals
- Food slicing machines
- Meat and cheese slicing machines
- Paring knives
- Gas grills
- Smoking cabinets
- Boning knives
- Rotating rack ovens
- Commercial microwave ovens
- Conveyor ovens
- Salamander ovens
- Rotisserie ovens
- Utility cutlery
- Meat saws
- Food steamers
- Chefs' knives
- Pizza ovens
- Wok ranges
- Cimeter knives
- Personal computers
- Filet knives
- Convection ovens
- Pasta cookers
- Inventory management software
- Menu planning software
- Microsoft Excel
- Point of sale POS restaurant software
- Recipe cost control software
- Food safety labeling systems