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”
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Keep records and accounts.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Substitute for or assist other cooks during emergencies or rush periods.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Prepare relishes and hors d'oeuvres.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Plan and price menu items.
- Coordinate and supervise work of kitchen staff.
- 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.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- 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.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Turn or stir foods to ensure even cooking.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Bake breads, rolls, cakes, and pastries.
- Season and cook food according to recipes or personal judgment and experience.
Related Technology & Tools
- Rotating rack ovens
- Commercial microwave ovens
- Convection ovens
- Food steamers
- Smoking cabinets
- Cimeter knives
- Boning knives
- Utility cutlery
- Personal computers
- Pizza ovens
- Point of sale POS computer terminals
- Conveyor ovens
- Paring knives
- Meat saws
- Rotisserie ovens
- Meat and cheese slicing machines
- Wok ranges
- Pasta cookers
- Chefs' knives
- Filet knives
- Salamander ovens
- Gas grills
- Food slicing machines
- Recipe cost control software
- Microsoft Excel
- Point of sale POS restaurant software
- Food safety labeling systems
- Inventory management software
- Menu planning software