Will “Foreign Food Specialty Cook” 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
• Food Service Worker
• Executive Chef
• Dinner Cook
• Cook Apprentice
• Chef De Partie
• Chef de Froid
• Chef
• Broiler Chef or Cook
• Banquet Chef
• Assistant Cook

Tasks for “Foreign Food Specialty Cook”

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

Related Technology & Tools

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

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