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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”
- Recruit and hire staff, such as cooks and other kitchen workers.
- Demonstrate new cooking techniques or equipment to staff.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- 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.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Check the quantity and quality of received products.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Meet with sales representatives to negotiate prices or order supplies.
- Order or requisition food or other supplies needed to ensure efficient operation.
- 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.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Determine how food should be presented and create decorative food displays.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Arrange for equipment purchases or repairs.
- Record production or operational data on specified forms.
Related Technology & Tools
- Gas ovens
- Portion scales
- Laptop computers
- Sieves
- Strainers
- Juice extractors
- Woks
- Melon ballers
- Plane graters
- Food shredders
- Meat slicers
- Pressurized steam cookers
- Commercial dishwashers
- Desktop computers
- Steam kettles
- Commercial coffeemakers
- Apple corers
- Garbage compactors
- Refrigerator thermometers
- Juice dispensers
- Instant-read pocket thermometers
- Convection ovens
- Pasta machines
- Kitchen fire extinguishers
- Salamanders
- Broilers
- Gas-powered deep-fat fryers
- Carbonated beverage dispensers
- Electric ovens
- Knife sharpeners
- Griddles
- Kitchen tongs
- Blenders
- Hot dog cookers
- Blast chillers
- Ice-making machines
- Rice cookers
- Electric deep-fat fryers
- Infrared heat lamps
- Cream whippers
- Serrated blade knives
- Commercial microwave ovens
- Rotisserie units
- Ice shaving or crushing equipment
- Commercial coffee grinders
- Meat thermometers
- Cappuccino makers
- Paring knives
- Vegetable peelers
- Personal computers
- Mandolines
- Oyster knives
- Fruit zesters
- Bread slicers
- Gas stoves
- Electric stoves
- Bone saws
- Pizza ovens
- Grills
- Food smokers
- Braziers
- Boning knives
- Box graters
- Cake decorating tools
- Vegetable brushes
- Conveyer ovens
- Meat grinders
- Rolling pins
- Chefs' knives
- Toasters
- Parisian cutters
- Food dicers
- Slicing machines
- Dry or liquid measuring cups
- Mixers
- Food processors
- Double boilers
- Sifters
- Waffle makers
- Fire suppression blankets
- Kitchen shears
- Steam tables
- ADP eTIME
- GNOME Gnutrition
- Delphi Technology
- Axxya Systems Nutritionist Pro
- EGS F&B Control
- Microsoft Excel
- Microsoft Office
- EGS CALCMENU
- Microsoft Word
- Google spreadsheet
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- Menu planning software
- Sage MAS 90 ERP
- Culinary Software Services ChefTec
- Microsoft PowerPoint
- CostGuard
- SoftCafe MenuPro
- Email software
- ReServe Interactive
- Internet browser software
- Nutrition analysis software
- Barrington Software CookenPro Commercial