Jefes de Cocina
Preparación de Alimentos y ServicioExposición a la IA
- Fuente de datos: BLSPublicado: 2026-08
Moderado· relativa
BajoCuatro bandas relativasMuy altoValor por grupo ocupacional
Escala, base y fuente
Cuatro bandas relativas (Bajo / Moderado / Alto / Muy alto)
831 ocupaciones detalladas de la tabla de proyecciones de empleo de BLS. El valor se asigna por código de la National Employment Matrix (NEM), de modo que las ocupaciones que comparten un código NEM reciben la misma banda
- Fuente de datos: AnthropicPublicado: 2026-03
0.000
0.000Rango de los valores aquí recogidos0.745Escala, base y fuente
Índice de exposición observada, 0–1 tal como se publica
Mapeado sobre tareas de O*NET
- Fuente de datos: ILOPublicado: 2025
0.25
0.09Rango de los valores aquí recogidos0.70Valor por grupo ocupacional
Escala, base y fuente
Índice de exposición a la IA generativa, 0–1 tal como se publica
Grupo primario de la CIUO-08 — todas las ocupaciones con ese código reciben este valor
Calculado por este sitio, no publicado por la OIT: de las 1012 ocupaciones que este sitio vincula al conjunto de datos de la OIT, un 77% alcanza o supera este valor.
Qué tipo de cifra publica esta fuente
La categoría de BLS es un rango relativo, no un nivel absoluto, y tampoco es una medición de primera mano: agrupa en cuatro bandas los rangos percentiles de la ocupación en varios estudios publicados. No es una previsión de empleo ni de salarios, no es una probabilidad de adopción y no distingue entre automatización y aumento.
Task-level exposure
Solo tareas expuestas| Task | Claude.aiRaw / share % | APIRaw / share % |
|---|---|---|
Estimate amounts and costs of required supplies, such as food and ingredients.35-1011 | 0.020866.7 | 0.001920.5 |
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.35-1011 | 0.005718.3 | 0.001517.0 |
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.35-1011 | 0.00319.9 | 0.002527.3 |
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.35-1011 | 0.00165.1 | —0 |
Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. | —0 | 0.001618.2 |
Record production or operational data on specified forms. | —0 | 0.001517.0 |
| Not observed on any surface — 15 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. | ||
Check the quality of raw or cooked food products to ensure that standards are met. | —0 | —0 |
Monitor sanitation practices to ensure that employees follow standards and regulations. | —0 | —0 |
Check the quantity and quality of received products. | —0 | —0 |
Order or requisition food or other supplies needed to ensure efficient operation. | —0 | —0 |
Supervise or coordinate activities of cooks or workers engaged in food preparation. | —0 | —0 |
Inspect supplies, equipment, or work areas to ensure conformance to established standards. | —0 | —0 |
Determine how food should be presented and create decorative food displays. | —0 | —0 |
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. | —0 | —0 |
Prepare and cook foods of all types, either on a regular basis or for special guests or functions. | —0 | —0 |
Determine production schedules and staff requirements necessary to ensure timely delivery of services. | —0 | —0 |
Recruit and hire staff, such as cooks and other kitchen workers. | —0 | —0 |
Demonstrate new cooking techniques or equipment to staff. | —0 | —0 |
Meet with sales representatives to negotiate prices or order supplies. | —0 | —0 |
Arrange for equipment purchases or repairs. | —0 | —0 |
Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. | —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 |
|---|---|
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.O*NET Task ID 11138 | 1.0 |
Record production or operational data on specified forms.O*NET Task ID 11146 | 1.0 |
Order or requisition food or other supplies needed to ensure efficient operation.O*NET Task ID 11131 | 0.5 |
Determine how food should be presented and create decorative food displays.O*NET Task ID 11134 | 0.5 |
Estimate amounts and costs of required supplies, such as food and ingredients.O*NET Task ID 11136 | 0.5 |
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.O*NET Task ID 11137 | 0.5 |
Determine production schedules and staff requirements necessary to ensure timely delivery of services.O*NET Task ID 11140 | 0.5 |
Recruit and hire staff, such as cooks and other kitchen workers.O*NET Task ID 11141 | 0.5 |
Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.O*NET Task ID 11148 | 0.5 |
Check the quality of raw or cooked food products to ensure that standards are met.O*NET Task ID 11128 | 0.0 |
Monitor sanitation practices to ensure that employees follow standards and regulations.O*NET Task ID 11129 | 0.0 |
Check the quantity and quality of received products.O*NET Task ID 11130 | 0.0 |
Supervise or coordinate activities of cooks or workers engaged in food preparation.O*NET Task ID 11132 | 0.0 |
Inspect supplies, equipment, or work areas to ensure conformance to established standards.O*NET Task ID 11133 | 0.0 |
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.O*NET Task ID 11135 | 0.0 |
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.O*NET Task ID 11139 | 0.0 |
Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.O*NET Task ID 11142 | 0.0 |
Demonstrate new cooking techniques or equipment to staff.O*NET Task ID 11143 | 0.0 |
Meet with sales representatives to negotiate prices or order supplies.O*NET Task ID 11144 | 0.0 |
Arrange for equipment purchases or repairs.O*NET Task ID 11145 | 0.0 |
Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.O*NET Task ID 11147 | 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