Will “Chef” 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
• Broiler Chef or Cook
• Banquet Chef
• Assistant Cook

Tasks for “Chef”

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

Related Technology & Tools

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

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