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, 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
- 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.
- Substitute for or assist other cooks during emergencies or rush periods.
- Season and cook food according to recipes or personal judgment and experience.
- Keep records and accounts.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Bake breads, rolls, cakes, and pastries.
- 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.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Coordinate and supervise work of kitchen staff.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Plan and price menu items.
- 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.
Related Technology & Tools
- Pasta cookers
- Rotating rack ovens
- Wok ranges
- Smoking cabinets
- Conveyor ovens
- Meat saws
- Food steamers
- Utility cutlery
- Cimeter knives
- Paring knives
- Pizza ovens
- Personal computers
- Convection ovens
- Food slicing machines
- Meat and cheese slicing machines
- Boning knives
- Filet knives
- Point of sale POS computer terminals
- Commercial microwave ovens
- Gas grills
- Rotisserie ovens
- Chefs' knives
- Salamander ovens
- Menu planning software
- Point of sale POS restaurant software
- Food safety labeling systems
- Microsoft Excel
- Inventory management software
- Recipe cost control software