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