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“Banquet Chef” will never be replaced by robots.
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Job Description
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Job Details
- The SOC (Standard Occupational Classification) code is 35-1011.00
- The Mean Annual Wage in the U.S. is $ 47,390.00
- The Mean Hourly Wage is $ 22.00
- Currently, there are 134,190 people on this job
☝️ Information based on the reference occupation “Chefs and Head Cooks”.
Also Known As…
- Chefs and Head Cooks
- Line Cook
- Head Cook
- Executive Sous Chef
- Executive Chef (Ex Chef)
- Corporate Executive Chef
- Cook
- Chef, Instructor
- Chef
- Certified Executive Chef (CEC)
- Wedding Cake Designer
- Sushi Chef
- Sous Chef
- Second Baker
- School Cafeteria Head Cook
- Salad Chef
- Pie Maker
- Personal Chef
- Pastry Cook Apprentice
- Pastry Cook
- Pastry Artist
- Passenger Vessel Chef
- Pantry Chef
- Menu Planner
- Master Chef
- Kitchen Supervisor
- Kitchen Manager
- Kitchen Chef
- Head Pastry Chef
- Head Chef
- Head Baker
- Culinary Specialist
- Culinary Chef
- Culinary Artist
- Cooking Chef
- Cook Manager
- Confectioner
- Chocolatier
- Chief Cook
- Chef Manager
- Chef de Froid
- Chef de Cuisine
- Cake Mixer
- Cake Maker
- Cake Icer
- Cake Froster
- Bread and Pastry Baker
- Banquet Chef
Tasks for “Banquet Chef”
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Record production or operational data on specified forms.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Arrange for equipment purchases or repairs.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Determine how food should be presented and create decorative food displays.
- Meet with sales representatives to negotiate prices or order supplies.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Demonstrate new cooking techniques or equipment to staff.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Check the quantity and quality of received products.
- Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Related Technology & Tools
- Cappuccino makers
- Grills
- Portion scales
- Conveyer ovens
- Bread slicers
- Fire suppression blankets
- Pizza ovens
- Cream whippers
- Meat slicers
- Food smokers
- Laptop computers
- Kitchen tongs
- Braziers
- Instant-read pocket thermometers
- Box graters
- Oyster knives
- Garbage compactors
- Electric ovens
- Sieves
- Paring knives
- Ice-making machines
- Kitchen shears
- Mixers
- Gas ovens
- Personal computers
- Desktop computers
- Bone saws
- Kitchen fire extinguishers
- Blast chillers
- Rice cookers
- Knife sharpeners
- Food dicers
- Cake decorating tools
- Electric deep-fat fryers
- Steam kettles
- Food processors
- Rolling pins
- Boning knives
- Broilers
- Gas stoves
- Meat thermometers
- Commercial dishwashers
- Juice extractors
- Melon ballers
- Pasta machines
- Juice dispensers
- Toasters
- Convection ovens
- Woks
- Griddles
- Rotisserie units
- Blenders
- Commercial coffeemakers
- Ice shaving or crushing equipment
- Gas-powered deep-fat fryers
- Slicing machines
- Fruit zesters
- Waffle makers
- Vegetable peelers
- Steam tables
- Meat grinders
- Commercial coffee grinders
- Hot dog cookers
- Carbonated beverage dispensers
- Infrared heat lamps
- Vegetable brushes
- Commercial microwave ovens
- Pressurized steam cookers
- Sifters
- Dry or liquid measuring cups
- Apple corers
- Salamanders
- Chefs' knives
- Parisian cutters
- Plane graters
- Refrigerator thermometers
- Strainers
- Serrated blade knives
- Mandolines
- Electric stoves
- Food shredders
- Double boilers
- Nutrition analysis software
- GNOME Gnutrition
- ADP eTIME
- SoftCafe MenuPro
- Sage MAS 90 ERP
- Microsoft Excel
- Email software
- ReServe Interactive
- Delphi Technology
- Microsoft PowerPoint
- Axxya Systems Nutritionist Pro
- Culinary Software Services ChefTec
- CostGuard
- Microsoft Office
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- Barrington Software CookenPro Commercial
- Menu planning software
- Internet browser software
- EGS CALCMENU
- Microsoft Word
- Google spreadsheet
- EGS F&B Control