Cozinheiros de Instituicoes e Refectorios
Preparação de Alimentos e ServiçoExposição à IA
- Fonte dos dados: BLSPublicado: 2026-08
Baixo· relativa
BaixoQuatro faixas relativasMuito altoValor por grupo ocupacional
Escala, base e fonte
Quatro faixas relativas (Baixo / Moderado / Alto / Muito alto)
831 ocupações detalhadas da tabela de projeções de emprego do BLS. O valor é atribuído por código da National Employment Matrix (NEM), pelo que as ocupações que partilham um código NEM recebem a mesma banda
- Fonte dos dados: AnthropicPublicado: 2026-03
0.000
0.000Intervalo dos valores aqui apresentados0.745Escala, base e fonte
Índice de exposição observada, 0–1 tal como publicado
Mapeado sobre tarefas O*NET
- Fonte dos dados: ILOPublicado: 2025
0.18
0.09Intervalo dos valores aqui apresentados0.70Valor por grupo ocupacional
Escala, base e fonte
Índice de exposição à IA generativa, 0–1 tal como publicado
Grupo de base CITP-08 — todas as ocupações com o mesmo código recebem este valor
Calculado por este site, não publicado pela OIT: das 1.012 ocupações que este site liga ao conjunto de dados da OIT, 90% atingem ou superam este valor.
Que tipo de valor esta fonte publica
A categoria de BLS é uma posição relativa, não um nível absoluto, e também não é uma medição de primeira mão: agrupa em quatro faixas as posições percentis da ocupação em vários estudos publicados. Não é uma previsão de emprego ou de salários, não é uma probabilidade de adoção e não distingue automação de aumento.
Task-level exposure
Apenas tarefas expostas| Task | Claude.aiRaw / share % |
|---|---|
Clean, cut, and cook meat, fish, or poultry.35-2012 | 0.004442.0 |
Monitor use of government food commodities to ensure that proper procedures are followed.35-2012 | 0.003533.3 |
Monitor menus and spending to ensure that meals are prepared economically.35-2012 | 0.002624.7 |
| Not observed on any surface — 12 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. | |
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation. | —0 |
Apportion and serve food to facility residents, employees, or patrons. | —0 |
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served. | —0 |
Wash pots, pans, dishes, utensils, and other cooking equipment. | —0 |
Compile and maintain records of food use and expenditures. | —0 |
Direct activities of one or more workers who assist in preparing and serving meals. | —0 |
Bake breads, rolls, and other pastries. | —0 |
Train new employees. | —0 |
Take inventory of supplies and equipment. | —0 |
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability. | —0 |
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. | —0 |
Determine meal prices, based on calculations of ingredient prices. | —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 |
|---|---|
Compile and maintain records of food use and expenditures.O*NET Task ID 9492 | 1.0 |
Monitor menus and spending to ensure that meals are prepared economically.O*NET Task ID 9497 | 0.5 |
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.O*NET Task ID 9498 | 0.5 |
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.O*NET Task ID 9499 | 0.5 |
Determine meal prices, based on calculations of ingredient prices.O*NET Task ID 9500 | 0.5 |
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.O*NET Task ID 9486 | 0.0 |
Apportion and serve food to facility residents, employees, or patrons.O*NET Task ID 9487 | 0.0 |
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.O*NET Task ID 9488 | 0.0 |
Clean, cut, and cook meat, fish, or poultry.O*NET Task ID 9489 | 0.0 |
Monitor use of government food commodities to ensure that proper procedures are followed.O*NET Task ID 9490 | 0.0 |
Wash pots, pans, dishes, utensils, or other cooking equipment.O*NET Task ID 9491 | 0.0 |
Direct activities of one or more workers who assist in preparing and serving meals.O*NET Task ID 9493 | 0.0 |
Bake breads, rolls, or other pastries.O*NET Task ID 9494 | 0.0 |
Train new employees.O*NET Task ID 9495 | 0.0 |
Take inventory of supplies and equipment.O*NET Task ID 9496 | 0.0 |
Monitor and record food temperatures to ensure food safety.O*NET Task ID 21148 | 0.0 |
Rotate and store food supplies.O*NET Task ID 21149 | 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