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