मुख्य रसोइया
खाद्य तैयारी और सेवाAI एक्सपोजर
- डेटा स्रोत: BLSप्रकाशन: 2026-08
मध्यम· 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: 2026-03
0.000
0.000यहाँ दिए गए मानों की सीमा0.745मापक्रम, आधार और स्रोत
- डेटा स्रोत: ILOप्रकाशन: 2025
0.25
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 77% 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
केवल एक्सपोज़र वाले कार्य| Task | Claude.aiRaw / share % | APIRaw / share % |
|---|---|---|
Estimate amounts and costs of required supplies, such as food and ingredients.35-1011 | 0.016963.7 | —0 |
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.35-1011 | 0.006926.2 | —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 | 0.002710.2 | 0.003266.7 |
Monitor sanitation practices to ensure that employees follow standards and regulations. | —0 | 0.001633.3 |
| Not observed on any surface — 17 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 |
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 |
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. | —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 |
Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. | —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 |
Record production or operational data on specified forms. | —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