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