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