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