이 탭의 값은 관측이 아니라 예측 라벨입니다. Eloundou et al.(2023)은 인간 평가자와 GPT-4 두 평가 기준을 공개했고, 이 표의 β는 그중 GPT-4 평가 기준 하나로만 유도한 값입니다 — 평가 기준이 다르면 같은 태스크라도 값이 달라질 수 있습니다.
작업
βE1 + 0.5 × E2
입고해 조리사에게 불출한 육류 수량을 기록하거나 육류 판매 기록을 유지한다.자세히
Record quantity of meat received and issued to cooks or keep records of meat sales.
O*NET 태스크 ID 8791
1.0
재고를 유지하도록 소요를 산정하고 육류 물품을 주문하거나 청구한다.자세히
Estimate requirements and order or requisition meat supplies to maintain inventories.
O*NET 태스크 ID 8789
0.5
Total sales, and collect money from customers.자세히
O*NET 태스크 ID 8794
0.5
고기를 부위별로 포장하고 무게를 달고 라벨을 붙이고 가격을 매긴다.자세히
Wrap, weigh, label, and price cuts of meat.
O*NET 태스크 ID 8783
0.0
보기 좋고 쇼핑객의 눈길을 끌도록 정육 부위와 제품을 준비해 진열대에 놓는다.자세히
Prepare and place meat cuts and products in display counter to appear attractive and catch the shopper's eye.
O*NET 태스크 ID 8784
0.0
고객이 주문한 특별 정육 부위를 준비한다.자세히
Prepare special cuts of meat ordered by customers.
O*NET 태스크 ID 8785
0.0
조리할 형태로 준비하려고 소고기·돼지고기·가금류·생선 같은 고기를 자르고 다듬으며 뼈를 발라내고 묶거나 간다.자세히
Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare in cooking form.
O*NET 태스크 ID 8786
0.0
육류 품질이 유지되도록 납품된 육류를 접수하고 점검하고 보관한다.자세히
Receive, inspect, and store meat upon delivery to ensure meat quality.
O*NET 태스크 ID 8787
0.0
뼈 발라내는 칼·꼬치·끈으로 구이용 고기를 모양 잡고 꿰어 묶는다.자세히
Shape, lace, and tie roasts, using boning knife, skewer, and twine.
O*NET 태스크 ID 8788
0.0
다른 정육원이나 육류 절단원을 감독한다.자세히
Supervise other butchers or meat cutters.
O*NET 태스크 ID 8790
0.0
주문 세부 사항을 결정하기 위해 공급 회사 대표와 협상한다.자세히
Negotiate with representatives from supply companies to determine order details.
O*NET 태스크 ID 8792
0.0
고기를 염장하고 훈제하며 연하게 만들고 보존 처리한다.자세히
Cure, smoke, tenderize, and preserve meat.
O*NET 태스크 ID 8793
0.0
β = E1 + 0.5 × E2 · E1 = LLM에 직접 접근하는 것만으로 소요시간이 50% 이상 줄어드는 태스크, E2 = LLM 위에 별도 소프트웨어를 얹으면 50% 이상 줄어드는 태스크. 값은 0 / 0.5 / 1.0 세 단계뿐입니다.
데이터 출처·라이선스 — O*NET®, Eloundou et al. (2023): 상세 고지는 크레딧 및 출처 페이지 참조
직업 정보
ILO(국제노동기구) 직업설명
Butchers, Fishmongers and Related Food Preparers
정육원, 어류 취급원 및 관련 식품 가공원
출처:본 저작물은 '국가데이터처'에서 2026년 작성하여 공공누리 제3유형(출처표시-변경금지)으로 개방한 '한국표준직업분류(KSCO 8차)-국제표준직업분류(ISCO-08) 연계표'를 이용하였으며, 해당 저작물은 '국가데이터처 통계분류포털, https://kssc.mods.go.kr'에서 무료로 다운받으실 수 있습니다. 원문을 변경하지 않고 그대로 인용하였습니다.
Butchers, fishmongers and related food preparers slaughter animals, clean, cut and dress meat and fish, remove bones and prepare related food items, or preserve meat, fish and other foods and food products by drying, salting or smoking.
작업
(a) slaughtering animals;
(b) flaying and trimming carcasses;
(c) boning, cutting and dressing meat and fish for sale or further processing;
(d) preparing ingredients and making sausages and similar products using chopping, mixing and shaping machines;
(e) curing meat, fish and other foods;
(f) operating smokehouses or ovens to smoke meat, fish and other foodstuffs;
(g) cooking or in other ways preparing meat, fish and related food items for sale;
(h) selling meat or fish to customers, including wrapping, weighing and labelling products, and receiving payment.
예시 직업
Butcher · Fish filleter · Fishmonger · Slaughterer
Meat cutters cut carcasses of animals into large and smaller parts for further processing. They remove bones from pre-processed carcasses of animals either manually or using machines.
slaughtererESCO 7511.6
Slaughterers slaughter animals and process carcasses for further processing and distribution.
butcherESCO 7511.1
Butchers order, inspect and buy meat to prepare it and sell it as consumable meat products. They perform activities such as cutting, trimming, boning, tying, and grinding beef, pork, and poultry meat. They prepare those mentioned sorts of meat for consumption.
halal butcherESCO 7511.1.1
Halal butchers order, inspect and buy meat to prepare it and sell it as consumable meat products in accordance with Islamic practices. They perform activities such as cutting, trimming, boning, tying, and grinding beef and poultry meat. They prepare halal meat for consumption.
fish trimmerESCO 7511.3
Fish trimmers cut off fish heads and remove organs from the body for fish and seafood production. They remove organs by scraping and washing, cut out areas presenting defects, and package the processed fish in appropriate containers.
meat preparations operatorESCO 7511.5
Meat preparations operators prepare fresh meat with ingredients such as spices, herbs or additives in order to make ready-for-sale meat preparations.
fish preparation operatorESCO 7511.2
Fish preparation operators realize the preparation of fish and shellfish according to hygiene, food safety and trade regulations. They carry out fish processing operations, and also handle retail activities.
kosher slaughtererESCO 7511.6.2
Kosher slaughterers slaughter animals and process carcasses of kosher meat for further processing and distribution. They slaughter animals as stated in Jewish law and according to rituals.
kosher butcherESCO 7511.1.2
Kosher butchers order, inspect and buy meat to prepare it and sell it as consumable meat products in accordance with Jewish practices. They perform activities such as cutting, trimming, boning, tying, and grinding meats from kosher animals such as cows, sheep and goats. They prepare kosher meat for consumption.
halal slaughtererESCO 7511.6.1
Halal slaughterers slaughter animals and process carcasses of halal meat from cows and chickens for further processing and distribution. They slaughter animals as stated in Islamic law and ensure that the animals are fed, slaughtered and hung up accordingly.
출처:European Commission, DG EMPL — ESCO API 2026-08-08 (bridge v1.2.1)
