Will “Passenger Vessel Chef” be Replaced By Robots? 🤔
0 % Chance of Automation
“Passenger Vessel Chef” will never be replaced by robots.
This job is ranked #169 out of #702. A higher ranking (i.e., a lower number) means the job is less likely to be replaced.
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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
- Certified Executive Chef (CEC)
- 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
- 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
- Cake Mixer
- Cake Maker
- Cake Icer
- Cake Froster
- Bread and Pastry Baker
Tasks for “Passenger Vessel Chef”
- 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.
- Determine how food should be presented and create decorative food displays.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- 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.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Demonstrate new cooking techniques or equipment to staff.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Arrange for equipment purchases or repairs.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Meet with sales representatives to negotiate prices or order supplies.
- Check the quantity and quality of received products.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Record production or operational data on specified forms.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Related Technology & Tools
- Woks
- Oyster knives
- Garbage compactors
- Kitchen shears
- Commercial coffeemakers
- Broilers
- Box graters
- Pressurized steam cookers
- Bone saws
- Apple corers
- Commercial coffee grinders
- Paring knives
- Melon ballers
- Juice dispensers
- Cappuccino makers
- Fruit zesters
- Parisian cutters
- Personal computers
- Serrated blade knives
- Refrigerator thermometers
- Pizza ovens
- Boning knives
- Gas ovens
- Juice extractors
- Cream whippers
- Knife sharpeners
- Griddles
- Rice cookers
- Infrared heat lamps
- Food dicers
- Steam tables
- Vegetable peelers
- Food processors
- Kitchen fire extinguishers
- Double boilers
- Slicing machines
- Mixers
- Laptop computers
- Chefs' knives
- Gas-powered deep-fat fryers
- Instant-read pocket thermometers
- Blast chillers
- Meat thermometers
- Blenders
- Electric deep-fat fryers
- Mandolines
- Hot dog cookers
- Bread slicers
- Ice-making machines
- Toasters
- Conveyer ovens
- Rotisserie units
- Kitchen tongs
- Ice shaving or crushing equipment
- Commercial microwave ovens
- Electric ovens
- Rolling pins
- Vegetable brushes
- Portion scales
- Meat grinders
- Commercial dishwashers
- Waffle makers
- Food smokers
- Sieves
- Plane graters
- Salamanders
- Cake decorating tools
- Desktop computers
- Grills
- Convection ovens
- Pasta machines
- Food shredders
- Strainers
- Carbonated beverage dispensers
- Steam kettles
- Braziers
- Gas stoves
- Electric stoves
- Sifters
- Fire suppression blankets
- Meat slicers
- Dry or liquid measuring cups
- GNOME Gnutrition
- Culinary Software Services ChefTec
- SoftCafe MenuPro
- ADP eTIME
- Axxya Systems Nutritionist Pro
- Barrington Software CookenPro Commercial
- Nutrition analysis software
- Microsoft PowerPoint
- Microsoft Office
- Sage MAS 90 ERP
- Email software
- EGS F&B Control
- Internet browser software
- Google spreadsheet
- EGS CALCMENU
- Microsoft Excel
- Menu planning software
- ReServe Interactive
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- Delphi Technology
- Microsoft Word
- CostGuard