Cuisiniers
Préparation Alimentaire et ServiceExposition à l'IA
- Source des données: BLSPublié: '26.08
Modérée· relative
FaibleQuatre bandes relativesTrès élevéeValeur par groupe professionnel
Échelle, base et source
Quatre bandes relatives (Faible / Modérée / Élevée / Très élevée)
831 métiers détaillés du tableau des projections d'emploi du BLS. La valeur est attribuée par code de la National Employment Matrix (NEM), si bien que les métiers partageant un code NEM reçoivent la même bande
- Source des données: AnthropicPublié: '26.03
0.012
0.000Étendue des valeurs présentées ici0.745Échelle, base et source
- Source des données: ILOPublié: '25
0.18
0.09Étendue des valeurs présentées ici0.70Valeur par groupe professionnel
Échelle, base et source
Indice d'exposition à l'IA générative, 0–1 tel que publié
Groupe de base CITP-08 — tous les métiers partageant le code reçoivent cette valeur
Calculé par ce site, non publié par l'OIT : sur les 1 012 professions que ce site relie au jeu de données de l'OIT, 90% atteignent ou dépassent cette valeur.
Quelle est la nature de la valeur publiée par cette source
La catégorie BLS est un rang relatif et non un niveau absolu, et ce n'est pas une mesure de première main : elle regroupe en quatre bandes les rangs centiles du métier dans plusieurs études publiées. Ce n'est ni une prévision d'emploi ou de salaire, ni une probabilité d'adoption, et elle ne distingue pas automatisation et augmentation.
Task-level exposure
Tâches exposées uniquement| Task | Claude.aiRaw / share % |
|---|---|
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.35-2014 | 0.063544.9 |
Plan and price menu items.35-2014 | 0.035725.3 |
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.35-2014 | 0.030421.5 |
Turn or stir foods to ensure even cooking.35-2014 | 0.01198.4 |
| 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
Évolutions récentes concernant ce métier
mai 2026: Anthropic observed-exposure score: 0% (physical/in-person). Zero observed exposure. Physical/in-person work — AI deployment effectively absent.
[Source: Anthropic Economic Research (Massenkoff & McCrory, 2026)]