الطهاة
إعداد الطعام والخدمةالتعرّض للذكاء الاصطناعي
- مصدر البيانات: BLSتاريخ النشر: '26.08
متوسط· نسبي
منخفضأربع فئات نسبيةمرتفع جدًاقيمة على مستوى المجموعة المهنية
المقياس والأساس والمصدر
أربع فئات نسبية (منخفض / متوسط / مرتفع / مرتفع جدًا)
831 مهنة تفصيلية في جدول توقعات التوظيف لدى BLS. وتُسند القيمة على مستوى رمز مصفوفة التوظيف الوطنية (NEM)، فالمهن التي تشترك في الرمز نفسه تأخذ النطاق نفسه
- مصدر البيانات: Anthropicتاريخ النشر: '26.03
0.012
0.000نطاق القيم المعروضة هنا0.745المقياس والأساس والمصدر
- مصدر البيانات: ILOتاريخ النشر: '25
0.18
0.09نطاق القيم المعروضة هنا0.70قيمة على مستوى المجموعة المهنية
المقياس والأساس والمصدر
مؤشر التعرّض للذكاء الاصطناعي التوليدي، 0–1 كما نُشر
وحدة التصنيف ISCO-08 — تأخذ كل المهن ذات الرمز نفسه هذه القيمة
محسوب من قِبل هذا الموقع وليس منشورًا من منظمة العمل الدولية: من بين 1,012 مهنة يربطها هذا الموقع بمجموعة بيانات المنظمة، تبلغ نسبة التي تساوي هذه القيمة أو تتجاوزها 90%.
ما نوع القيمة التي ينشرها هذا المصدر
فئة BLS رتبة نسبية لا مستوى مطلق، وليست قياسًا مباشرًا: فهي تجمع الرتب المئينية للمهنة في عدة دراسات منشورة في أربع فئات. وهي ليست توقّعًا للتوظيف أو الأجور، ولا احتمالًا للتبني، ولا تفرّق بين الأتمتة والتعزيز.
Task-level exposure
المهام ذات التعرض فقط| Task | Claude.aiRaw / share % |
|---|---|
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.35-2014 | 0.037444.2 |
Plan and price menu items.35-2014 | 0.023627.9 |
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.35-2014 | 0.015718.6 |
Turn or stir foods to ensure even cooking.35-2014 | 0.00799.3 |
| Not observed on any surface — 16 task(s) — These tasks have no row in the source for this release. The 0 in the share row is a display-stage composition ratio; absence is what the — in the raw row states. | |
Season and cook food according to recipes or personal judgment and experience. | —0 |
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. | —0 |
Portion, arrange, and garnish food, and serve food to waiters or patrons. | —0 |
Substitute for or assist other cooks during emergencies or rush periods. | —0 |
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. | —0 |
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. | —0 |
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. | —0 |
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. | —0 |
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. | —0 |
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. | —0 |
Coordinate and supervise work of kitchen staff. | —0 |
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. | —0 |
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. | —0 |
Bake breads, rolls, cakes, and pastries. | —0 |
Prepare relishes and hors d'oeuvres. | —0 |
Keep records and accounts. | —0 |
Values in this tab are predicted labels, not observations. Eloundou et al. (2023) published two rating regimes — human raters and GPT-4 — and the β shown here is derived from the GPT-4 rater basis alone; the same task can take a different value under the other regime. The unit and the meaning differ from the observed shares (%) in the other tabs, so do not place them on the same axis.
| Task | βE1 + 0.5 × E2 |
|---|---|
Keep records and accounts.O*NET Task ID 2185 | 1.0 |
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.O*NET Task ID 2178 | 0.5 |
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.O*NET Task ID 2181 | 0.5 |
Plan and price menu items.O*NET Task ID 2186 | 0.5 |
Turn or stir foods to ensure even cooking.O*NET Task ID 2169 | 0.0 |
Season and cook food according to recipes or personal judgment and experience.O*NET Task ID 2170 | 0.0 |
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.O*NET Task ID 2171 | 0.0 |
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.O*NET Task ID 2172 | 0.0 |
Portion, arrange, and garnish food, and serve food to waiters or patrons.O*NET Task ID 2173 | 0.0 |
Substitute for or assist other cooks during emergencies or rush periods.O*NET Task ID 2175 | 0.0 |
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.O*NET Task ID 2176 | 0.0 |
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.O*NET Task ID 2177 | 0.0 |
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.O*NET Task ID 2179 | 0.0 |
Coordinate and supervise work of kitchen staff.O*NET Task ID 2180 | 0.0 |
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.O*NET Task ID 2182 | 0.0 |
Bake breads, rolls, cakes, and pastries.O*NET Task ID 2183 | 0.0 |
Prepare relishes and hors d'oeuvres.O*NET Task ID 2184 | 0.0 |
Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.O*NET Task ID 18722 | 0.0 |
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.O*NET Task ID 18723 | 0.0 |
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.O*NET Task ID 18724 | 0.0 |
β = E1 + 0.5 × E2 · E1 = tasks where direct LLM access alone cuts time by at least 50%, E2 = tasks where software built on top of an LLM cuts time by at least 50%. Values take only 0 / 0.5 / 1.0.
Data sources & licenses — O*NET®, Anthropic Economic Index, Eloundou et al. (2023): see full notices on the Credits page
Occupation information
تغيّرات حديثة تخصّ هذه المهنة
مايو 2026: Anthropic observed-exposure score: 0% (physical/in-person). Zero observed exposure. Physical/in-person work — AI deployment effectively absent.
[المصدر: Anthropic Economic Research (Massenkoff & McCrory, 2026)]