Will “Chef De Partie” be Replaced By Robots? 🤔
96% Chance of Automation
“Chef De Partie” 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 Froid
- Broiler Chef or Cook
- Banquet Chef
- Assistant Cook
Tasks for “Chef De Partie”
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Season and cook food according to recipes or personal judgment and experience.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- 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.
- Keep records and accounts.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- 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.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Coordinate and supervise work of kitchen staff.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Plan and price menu items.
- Bake breads, rolls, cakes, and pastries.
Related Technology & Tools
- Meat saws
- Smoking cabinets
- Conveyor ovens
- Filet knives
- Pizza ovens
- Convection ovens
- Point of sale POS computer terminals
- Food steamers
- Rotating rack ovens
- Food slicing machines
- Boning knives
- Chefs' knives
- Cimeter knives
- Salamander ovens
- Utility cutlery
- Meat and cheese slicing machines
- Paring knives
- Commercial microwave ovens
- Rotisserie ovens
- Pasta cookers
- Gas grills
- Wok ranges
- Personal computers
- Point of sale POS restaurant software
- Recipe cost control software
- Menu planning software
- Food safety labeling systems
- Inventory management software
- Microsoft Excel