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