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