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, where higher means 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”
- Season and cook food according to recipes or personal judgment and experience.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Plan and price menu items.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Turn or stir foods to ensure even cooking.
- Keep records and accounts.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Prepare relishes and hors d'oeuvres.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- 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.
- 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.
- Substitute for or assist other cooks during emergencies or rush periods.
- Bake breads, rolls, cakes, and pastries.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- 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.
Related Technology & Tools
- Conveyor ovens
- Commercial microwave ovens
- Pasta cookers
- Chefs' knives
- Meat saws
- Salamander ovens
- Smoking cabinets
- Personal computers
- Convection ovens
- Cimeter knives
- Gas grills
- Pizza ovens
- Wok ranges
- Boning knives
- Meat and cheese slicing machines
- Paring knives
- Rotating rack ovens
- Filet knives
- Food slicing machines
- Utility cutlery
- Rotisserie ovens
- Point of sale POS computer terminals
- Food steamers
- Point of sale POS restaurant software
- Microsoft Excel
- Menu planning software
- Recipe cost control software
- Food safety labeling systems
- Inventory management software