Will “Ice Cream Chef” be Replaced By Robots? 🤔
96% Chance of Automation
“Ice Cream Chef” will almost certainly be replaced by robots.
This job is ranked #641 out of #702, where higher means 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
- 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 “Ice Cream Chef”
- Bake breads, rolls, cakes, and pastries.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Substitute for or assist other cooks during emergencies or rush periods.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Prepare relishes and hors d'oeuvres.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Keep records and accounts.
- Season and cook food according to recipes or personal judgment and experience.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Coordinate and supervise work of kitchen staff.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Turn or stir foods to ensure even cooking.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Plan and price menu items.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Related Technology & Tools
- Meat saws
- Conveyor ovens
- Filet knives
- Commercial microwave ovens
- Boning knives
- Pizza ovens
- Convection ovens
- Paring knives
- Food steamers
- Smoking cabinets
- Rotating rack ovens
- Chefs' knives
- Salamander ovens
- Wok ranges
- Personal computers
- Utility cutlery
- Gas grills
- Meat and cheese slicing machines
- Rotisserie ovens
- Cimeter knives
- Food slicing machines
- Pasta cookers
- Point of sale POS computer terminals
- Recipe cost control software
- Food safety labeling systems
- Menu planning software
- Inventory management software
- Point of sale POS restaurant software
- Microsoft Excel