Will “Breakfast Cook” be Replaced By Robots? 🤔
96% Chance of Automation
“Breakfast Cook” 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
- Banquet Chef
- Assistant Cook
Tasks for “Breakfast Cook”
- Prepare relishes and hors d'oeuvres.
- Plan and price menu items.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Season and cook food according to recipes or personal judgment and experience.
- Turn or stir foods to ensure even cooking.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Substitute for or assist other cooks during emergencies or rush periods.
- 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.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Keep records and accounts.
- Bake breads, rolls, cakes, and pastries.
- Coordinate and supervise work of kitchen staff.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Related Technology & Tools
- Convection ovens
- Pizza ovens
- Wok ranges
- Smoking cabinets
- Boning knives
- Commercial microwave ovens
- Paring knives
- Rotating rack ovens
- Salamander ovens
- Conveyor ovens
- Personal computers
- Meat saws
- Utility cutlery
- Pasta cookers
- Gas grills
- Cimeter knives
- Chefs' knives
- Filet knives
- Food slicing machines
- Rotisserie ovens
- Point of sale POS computer terminals
- Meat and cheese slicing machines
- Food steamers
- Recipe cost control software
- Microsoft Excel
- Inventory management software
- Point of sale POS restaurant software
- Menu planning software
- Food safety labeling systems