عمال تحضير الطعام
إعداد الطعام والخدمةالتعرّض للذكاء الاصطناعي
- مصدر البيانات: BLSتاريخ النشر: 2026-08
منخفض· 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: 2026-03
0.000
0.000نطاق القيم المعروضة هنا0.745المقياس والأساس والمصدر
- مصدر البيانات: ILOتاريخ النشر: 2025
0.13
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 97%.
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
| Task | Claude.aiRaw / share % | APIRaw / share % |
|---|---|---|
Keep records of the quantities of food used.35-2021 | 0.00000.0 | 0.00000.0 |
Weigh or measure ingredients.35-2021 | 0.00000.0 | —0 |
| Not observed on any surface — 29 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. | ||
Store food in designated containers and storage areas to prevent spoilage. | —0 | —0 |
Portion and wrap food, or place it directly on plates for service to patrons. | —0 | —0 |
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets. | —0 | —0 |
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items. | —0 | —0 |
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas. | —0 | —0 |
Stock cupboards and refrigerators, and tend salad bars and buffet meals. | —0 | —0 |
Remove trash and clean kitchen garbage containers. | —0 | —0 |
Prepare and serve a variety of beverages, such as coffee, tea, and soft drinks. | —0 | —0 |
Carry food supplies, equipment, and utensils to and from storage and work areas. | —0 | —0 |
Make special dressings and sauces as condiments for sandwiches. | —0 | —0 |
Scrape leftovers from dishes into garbage containers. | —0 | —0 |
Use manual or electric appliances to clean, peel, slice, and trim foods. | —0 | —0 |
Stir and strain soups and sauces. | —0 | —0 |
Load dishes, glasses, and tableware into dishwashing machines. | —0 | —0 |
Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments. | —0 | —0 |
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads. | —0 | —0 |
Clean and sanitize work areas, equipment, utensils, dishes, or silverware. | —0 | —0 |
Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures. | —0 | —0 |
Take and record temperature of food and food storage areas, such as refrigerators and freezers. | —0 | —0 |
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving. | —0 | —0 |
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items. | —0 | —0 |
Vacuum dining area and sweep and mop kitchen floor. | —0 | —0 |
Assemble meal trays with foods in accordance with patients' diets. | —0 | —0 |
Package take-out foods or serve food to customers. | —0 | —0 |
Distribute food to waiters and waitresses to serve to customers. | —0 | —0 |
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving. | —0 | —0 |
Cut, slice or grind meat, poultry, and seafood to prepare for cooking. | —0 | —0 |
Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients. | —0 | —0 |
Operate cash register, handle money, and give correct change. | —0 | —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 of the quantities of food used.O*NET Task ID 2216 | 1.0 |
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.O*NET Task ID 18732 | 0.5 |
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