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.Details
O*NET Task ID 11138
1.0
Record production or operational data on specified forms.Details
O*NET Task ID 11146
1.0
Order or requisition food or other supplies needed to ensure efficient operation.Details
O*NET Task ID 11131
0.5
Determine how food should be presented and create decorative food displays.Details
O*NET Task ID 11134
0.5
Estimate amounts and costs of required supplies, such as food and ingredients.Details
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.Details
O*NET Task ID 11137
0.5
Determine production schedules and staff requirements necessary to ensure timely delivery of services.Details
O*NET Task ID 11140
0.5
Recruit and hire staff, such as cooks and other kitchen workers.Details
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.Details
O*NET Task ID 11148
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®, Eloundou et al. (2023): see full notices on the Credits page
Chefs design menus, create dishes and oversee the planning, organization preparation and cooking of meals in hotels, restaurants and other eating places, on board ships, on passenger trains and in private households.
作業
(a) planning and developing recipes and menus, estimating food and labour costs, and ordering food supplies;
(b) monitoring quality of dishes at all stages of preparation and presentation;
(c) discussing food preparation issues with managers, dieticians, kitchen and waiting staff;
(d) supervising and coordinating the activities of cooks and other workers engaged in food preparation;
(e) inspecting supplies, equipment, and work areas to ensure conformity to established standards;
(f) determining how food should be presented, and creating decorative food displays.
(g) instructing cooks and other workers in the preparation, cooking, garnishing and presentation of food;
(h) participating on the recruitment of kitchen staff and monitoring their performance;
(i) preparing, seasoning and cooking speciality foods and complex dishes;
(j) explaining and enforcing hygiene and food safety regulations.
職業例
Chef · Executive chef · Head chef · Pastry chef · Saucier · Sous-chef
Head chefs manage the kitchen to oversee the preparation, cooking and service of food.
chefESCO 3434.1
Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience.
pastry chefESCO 3434.1.2
Pastry chefs are responsible for preparing, cooking and presenting desserts, sweet products and bakery products.
private chefESCO 3434.1.3
Private chefs comply with food and sanitation rules to prepare meals for their employers. They take into consideration the employer’s intolerances to specific ingredients or their preferences and cook the meals in the employer's home. Private chefs may also be asked to organise small dinner parties or other types of celebrations for special occasions.
head pastry chefESCO 3434.1.2.1
Head pastry chefs manage pastry staff and ensure the preparation, cooking and presentation of desserts, sweet products and pastry products.
出典:European Commission, DG EMPL — ESCO API 2026-08-08 (bridge v1.2.1)
ESCO reuse terms and the modification notice are in Credits.
Shown in the original Korean. This dataset is published under KOGL Type 4, which prohibits derivative works including translation, so the text is reproduced unaltered.
주말 및 공휴일 근무(99) · 경미한 화상, 자상, 찔림 등 노출(97) · 서서 근무(97) · 사물, 도구, 조종 장치를 다루기 위해 손사용(87) · 몸을 구부리거나 비틀기(85)
Related occupations
음료 조리사(바리스타포함) · 바텐더(조주사) · 중식조리사 · 한식조리사 · 양식조리사 · 주방장 및 요리 연구가
The KNOW occupations and KECO codes listed here were linked to this page's occupation by this site; this is not a correspondence defined by the Korea Employment Information Service or the Ministry of Employment and Labor.
Projected change: +6.6%
Median wage: $62K
lowest $31Kmedian wage across 825 detailed occupations, BLS EP 2025–35highest $559K
Employment: 220K
Typical entry-level education: High school diploma or equivalent
