調理師
食品調理・サービスAI露出度
- データ出典: BLS公表時点: '26.08
中程度· 相対
低い4段階の相対区分非常に高い職業群単位の値
尺度・母数・出典
4段階の相対区分（低い / 中程度 / 高い / 非常に高い）
BLS雇用見通し表の詳細職業831件が母数。値は NEM(全国雇用マトリクス)コード単位で付与されるため、同じ NEM コードの職業は同じバンドになります
- データ出典: Anthropic公表時点: '26.03
0.012
0.000ここに掲載された値の範囲0.745尺度・母数・出典
- データ出典: ILO公表時点: '25
0.18
0.09ここに掲載された値の範囲0.70職業群単位の値
尺度・母数・出典
生成AI露出度指数、公開されたまま0–1
ISCO-08の職業小分類単位 — 同じコードの職業はすべて同じ値
当サイトの算出であり、ILOが公表した数値ではありません。当サイトがILOデータセットに結び付けた職業1,012件のうち、この値以上のものは90%です。
この出典がどのような性格の値か
BLSの区分は絶対水準ではなく相対順位であり、一次測定でもありません。複数の既存研究が付けた職業別パーセンタイル順位を4段階にまとめた値です。雇用や賃金の予測でもなく、導入確率でもなく、自動化と増強を区別しません。
Task-level exposure
露出のある作業のみ| Task | Claude.aiRaw / share % | APIRaw / share % |
|---|---|---|
Plan and price menu items.35-2014 | 0.029451.4 | 0.0075100.0 |
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.35-2014 | 0.015827.6 | —0 |
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.35-2014 | 0.008414.7 | —0 |
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.35-2014 | 0.00366.3 | —0 |
| 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. | ||
Turn or stir foods to ensure even cooking. | —0 | —0 |
Season and cook food according to recipes or personal judgment and experience. | —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. | —0 | —0 |
Portion, arrange, and garnish food, and serve food to waiters or patrons. | —0 | —0 |
Substitute for or assist other cooks during emergencies or rush periods. | —0 | —0 |
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. | —0 | —0 |
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. | —0 | —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 | —0 |
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. | —0 | —0 |
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. | —0 | —0 |
Coordinate and supervise work of kitchen staff. | —0 | —0 |
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. | —0 | —0 |
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. | —0 | —0 |
Bake breads, rolls, cakes, and pastries. | —0 | —0 |
Prepare relishes and hors d'oeuvres. | —0 | —0 |
Keep records and accounts. | —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 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
この職業に関わる最近の変化
2026年5月: Anthropic observed-exposure score: 0% (physical/in-person). Zero observed exposure. Physical/in-person work — AI deployment effectively absent.
[出典: Anthropic Economic Research (Massenkoff & McCrory, 2026)]