Will “Breakfast 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
• Banquet 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
• Breakfast Cook
• Banquet Chef
• Assistant Cook

Tasks for “Breakfast Cook”

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

Related Technology & Tools

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

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