खाद्य तैयारी कर्मचारी
खाद्य तैयारी और सेवाAI एक्सपोजर
- डेटा स्रोत: BLSप्रकाशन: '26.08
कम· सापेक्ष
कमचार सापेक्ष श्रेणियाँबहुत उच्चव्यवसाय-समूह स्तर का मान
मापक्रम, आधार और स्रोत
चार सापेक्ष बैंड (कम / मध्यम / उच्च / बहुत उच्च)
BLS रोज़गार पूर्वानुमान तालिका के 831 विस्तृत व्यवसायों के आधार पर। मान NEM (नेशनल एम्प्लॉयमेंट मैट्रिक्स) कोड के स्तर पर दिया जाता है, इसलिए एक ही NEM कोड वाले व्यवसायों को वही बैंड मिलता है
- डेटा स्रोत: Anthropicप्रकाशन: '26.03
0.000
0.000यहाँ दिए गए मानों की सीमा0.745मापक्रम, आधार और स्रोत
- डेटा स्रोत: ILOप्रकाशन: '25
0.13
0.09यहाँ दिए गए मानों की सीमा0.70व्यवसाय-समूह स्तर का मान
मापक्रम, आधार और स्रोत
जेनरेटिव AI एक्सपोजर सूचकांक, प्रकाशित रूप में 0–1
ISCO-08 यूनिट समूह — समान कोड वाले सभी व्यवसायों को यही मान मिलता है
यह इस साइट की गणना है, ILO द्वारा प्रकाशित आँकड़ा नहीं: इस साइट द्वारा ILO डेटासेट से जोड़े गए 1,012 व्यवसायों में से 97% इस मान के बराबर या उससे अधिक हैं।
यह स्रोत किस प्रकार का आँकड़ा प्रकाशित करता है
BLS की श्रेणी सापेक्ष रैंक है, निरपेक्ष स्तर नहीं, और यह प्रथम-हस्त माप भी नहीं है: यह कई प्रकाशित अध्ययनों में व्यवसाय की पर्सेंटाइल रैंकों को चार बैंडों में बांटती है। यह रोज़गार या वेतन का पूर्वानुमान नहीं है, न अपनाए जाने की संभावना, और यह स्वचालन और संवर्धन में अंतर नहीं करती।
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