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