Will “Prep Person” be Replaced By Robots? 🤔
96% Chance of Automation
“Prep Person” 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
- 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 Person”
- Turn or stir foods to ensure even cooking.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Plan and price menu items.
- Coordinate and supervise work of kitchen staff.
- Season and cook food according to recipes or personal judgment and experience.
- 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.
- Prepare relishes and hors d'oeuvres.
- 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.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Keep records and accounts.
- Substitute for or assist other cooks during emergencies or rush periods.
- 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.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
Related Technology & Tools
- Conveyor ovens
- Salamander ovens
- Gas grills
- Utility cutlery
- Rotating rack ovens
- Filet knives
- Meat and cheese slicing machines
- Wok ranges
- Rotisserie ovens
- Point of sale POS computer terminals
- Pasta cookers
- Meat saws
- Food slicing machines
- Chefs' knives
- Food steamers
- Boning knives
- Pizza ovens
- Paring knives
- Commercial microwave ovens
- Smoking cabinets
- Personal computers
- Cimeter knives
- Convection ovens
- Recipe cost control software
- Point of sale POS restaurant software
- Menu planning software
- Food safety labeling systems
- Microsoft Excel
- Inventory management software