Will “Banquet Cook” be Replaced By Robots? 🤔

Job Description

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Job Details

• The SOC (Standard Occupational Classification) code is 35-2014.00
• The Mean Annual Wage in the U.S. is $ 25,430.00
• The Mean Hourly Wage is $ 12.00
• Currently, there are 1,217,370 people on this job

☝️ Information based on the reference occupation “Cooks, Restaurant”.

Also Known As…

• Cooks, Restaurant
• Prep Cook (Preparation Cook)
• Pastry Baker
• Line Cook
• Grill Cook
• Fry Cook
• Cook
• Breakfast Cook
• Back Line Cook
• Vegetable Cook
• Station Cook
• Specialty Foods Cook
• Specialty Cook
• Sous Chef
• Saucier
• Sandwich Artist
• Roundsman
• Railroad Cook
• Prep Person
• Lunch Cook
• Larder Cook
• Ice Cream Chef
• Garde Manger
• Foreign Food Specialty Cook
• Food Service Worker
• Executive Chef
• Dinner Cook
• Cook Apprentice
• Chef De Partie
• Chef de Froid
• Chef
• Broiler Chef or Cook
• Banquet Cook
• Banquet Chef
• Assistant Cook

Tasks for “Banquet Cook”

• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Plan and price menu items.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Keep records and accounts.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Turn or stir foods to ensure even cooking.
• Prepare relishes and hors d'oeuvres.
• Bake breads, rolls, cakes, and pastries.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Substitute for or assist other cooks during emergencies or rush periods.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Coordinate and supervise work of kitchen staff.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Season and cook food according to recipes or personal judgment and experience.

Related Technology & Tools

• Food slicing machines
• Conveyor ovens
• Paring knives
• Food steamers
• Personal computers
• Pasta cookers
• Cimeter knives
• Filet knives
• Rotating rack ovens
• Pizza ovens
• Grinders
• Gas grills
• Smoking cabinets
• Boning knives
• Fryers
• Rotisserie ovens
• Convection ovens
• Blenders
• Griddles
• Commercial microwave ovens
• Salamander ovens
• Point of sale POS computer terminals
• Utility cutlery
• Charbroilers
• Wok ranges
• Meat and cheese slicing machines
• Chefs' knives
• Meat saws

• Inventory management software
• Point of sale POS restaurant software
• Food safety labeling systems
• Microsoft Excel
• Recipe cost control software
• Menu planning software