Cooks, Restaurant

Food Preparation and Serving Related Occupations
O*NET-SOC 代码
35-2014.00

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

  • 数据来源: BLS发布时间: 2026-08

    中等· 相对

    低四级相对区间很高

    职业群单位数值

    尺度 · 母数 · 来源

    四级相对类别（低 / 中等 / 高 / 很高）

    以BLS就业预测表中831个细分职业为基数。取值按 NEM（全国就业矩阵）代码给定，因此共用同一 NEM 代码的职业得到相同分档

    来源数据集（XLSX 文件下载）

  • 数据来源: Anthropic发布时间: 2026-03

    0.012

    0.000此处所载数值的范围0.745
    尺度 · 母数 · 来源

    观测暴露度指数，按发布原值0–1

    以O*NET任务映射为基准

    按 SOC 2018 职业发布的数值；具有相同 SOC 2018 代码的所有 O*NET 职业均显示此值

    来源数据集（CSV 文件下载）

  • 数据来源: ILO发布时间: 2025

    0.18

    0.09此处所载数值的范围0.70

    职业群单位数值

    尺度 · 母数 · 来源

    生成式AI暴露度指数，按发布原值0–1

    按 ISCO-08 细类（4 位）发布的数值。按原样应用美国劳工统计局（BLS）的官方对照表（ISCO-08→2010 SOC、2010 SOC→2018 SOC）关联到本职业，对应关系为全部或部分对应

    来源数据集（PDF 文件下载）

该来源发布的是什么性质的数值

BLS的类别是相对排位而非绝对水平，也不是一手测量：它把多项已发表研究给出的职业百分位排名归并为四个等级。它不是就业或工资预测，不是采用概率，也不区分自动化与增强。

Task-level exposure

仅显示有暴露的工作

已评分任务 20 项 · β ≥ 0.5 的任务 4 项（20.0%）

β = 直接暴露（E1）+ 0.5 × 借助工具时的暴露（E2），依据原始代码库的定义。

  • 原始单位：O*NET 27.2 任务 → O*NET 31.0 职业代码
  • 所有已评分任务均在 O*NET 31.0 任务列表中。
来源
OpenAI "GPTs are GPTs" exposure rubric
版本
gh-main-0471612
许可
MIT License, Copyright (c) 2024 OpenAI
Task (O*NET 20.1)Claude.aiRaw / share %
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

35-2014.00

0.037444.2
Plan and price menu items.

35-2014.00

0.023627.9
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

35-2014.00

0.015718.6
Turn or stir foods to ensure even cooking.

35-2014.00

0.00799.3
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.
Season and cook food according to recipes or personal judgment and experience.
—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
Portion, arrange, and garnish food, and serve food to waiters or patrons.
—0
Substitute for or assist other cooks during emergencies or rush periods.
—0
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
—0
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
—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
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
—0
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
—0
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
—0
Coordinate and supervise work of kitchen staff.
—0
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
—0
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
—0
Bake breads, rolls, cakes, and pastries.
—0
Prepare relishes and hors d'oeuvres.
—0
Keep records and accounts.
—0

Data sources & licenses — O*NET®, Anthropic Economic Index, Eloundou et al. (2023): see full notices on the Credits page

O*NET 31.0 全部任务（20 项）

本职业在 O*NET 31.0 中的全部任务（英文原文；任务类型为核心或补充）。暴露值不列在此清单中，而在上方表格里，位于各来源所用 O*NET 版本的任务表述旁。

任务（O*NET 31.0）类型
Turn or stir foods to ensure even cooking.核心
Season and cook food according to recipes or personal judgment and experience.核心
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.核心
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.核心
Portion, arrange, and garnish food, and serve food to waiters or patrons.核心
Substitute for or assist other cooks during emergencies or rush periods.核心
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.核心
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.核心
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.核心
Coordinate and supervise work of kitchen staff.核心
Bake breads, rolls, cakes, and pastries.核心
Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.核心
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.核心
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.核心
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.补充
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.补充
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.补充
Prepare relishes and hors d'oeuvres.补充
Keep records and accounts.补充
Plan and price menu items.补充

职业信息

就业展望（BLS）

就业人数，2025
1.4M
预计就业人数，2035
1.6M
变化 (2025–35)
+12.1%
年薪中位数，2025
$37,390
入职通常所需学历
No formal educational credential
最低 $30,890BLS EP 2025–35 中 825 个细分职业的工资中位数范围最高 $559,030

来源: U.S. Bureau of Labor Statistics, Employment Projections 2025–35 — Employment by detailed occupation, 2025 and projected 2035

韩国职业分类关联（KSCO）

来自 AI Changing Work 制作的 Korea Occupation Direct Crosswalk v1.1 当前版本的关联。关系值从 O*NET-SOC 职业一侧解读。

KSCO 代码KSCO 名称关系状态
45110한식 조리사本职业范围更宽已确认
45120중식 조리사本职业范围更宽已确认
45130양식 조리사本职业范围更宽已确认
45140일식 조리사本职业范围更宽已确认

关系与状态的定义(kr-direct v1.1)

国际劳工组织（ILO）职业说明

以下 ISCO-08 职业组由 AI Changing Work 原样套用美国劳工统计局（BLS）发布的对照表（2018 SOC→2010 SOC、2010 SOC→ISCO-08）、不逐案取舍，与本职业相关联；每项关联可能是完全对应，也可能是部分对应。

  • ISCO-08 5120Cooks

    厨师

自行翻译

自行翻译 · 非 ISCO 官方词汇 — 未经国际劳工组织审核。

以下定义、任务和职业示例是 ILO 对该 ISCO-08 职业组的描述，而不是对本职业的描述。

Cooks plan, organize, prepare and cook meals, according to recipes or under the supervision of chefs, in hotels, restaurants and other eating places, on board ships, on passenger trains and in private households.

任务

  • (a) planning meals, preparing and cooking foodstuffs;
  • (b) planning, supervising and coordinating the work of kitchen helpers;
  • (c) checking the quality of food;
  • (d) weighing, measuring and mixing ingredients according to recipes and personal judgement;
  • (e) regulating the temperature of ovens, grills, roasters and other cooking equipment
  • (f) inspecting and cleaning the kitchen, kitchen equipment and serving areas, to ensure safe and sanitary food handling practices;
  • (g) operating large-volume cooking equipment such as grills, deep-fat fryers or griddles.

职业示例

Cook

Sources: ILO ISCO-08 — details: Credits

ESCO 职业词汇

以下每一项都是在已公开的ESCO-O*NET Crosswalk（第 1 版，2022 年）中与本职业逐项对应的。对应类型出自该对照表；表述出自 AI Changing Work。

  • cookESCO 5120.1本职业范围更窄

    cooks are culinary operatives who are able to prepare and present food, normally in domestic and institutional environments.

  • diet cookESCO 5120.1.1本职业范围更宽

    Diet cooks prepare and present meals according to special dietary or nutrition needs.

  • fish cookESCO 5120.1.2本职业范围更宽

    Fish cooks are responsible for preparing and presenting fish dishes using a variety of techniques. They may also prepare the accompanying sauces and purchase fresh fish for these dishes.

  • grill cookESCO 5120.1.3本职业范围更宽

    Grill cooks prepare and present meat, vegetables and fish using grill equipment such as grills and rotisseries.

  • industrial cookESCO 5120.1.4本职业范围更宽

    Industrial cooks create new food designs and recipes. They prepare, measure and mix ingredients to prepare foodstuff products. They control and regulate temperatures, monitor cooking process, assign specific baking tasks, and direct workers in task performance.

  • pizzaioloESCO 9411.1本职业范围更宽

    Pizzaiolos are responsible for preparing and cooking pizzas.

  • chefESCO 3434.1有重叠，但不相同

    Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience.

  • private chefESCO 3434.1.3有重叠，但不相同

    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.

来源: European Commission, DG EMPL — ESCO API 2026-08-08 (bridge v1.2.1)

许可: CC BY 4.0 (EU Reuse Notice)

查看原文

ESCO reuse terms and the modification notice are in Credits.

法国职业分类关联（ROME）

本职业与 ROME 4.0 职业条目（fiche）之间的关联，由 AI Changing Work 借助 AI 模型判定。关系从本职业一侧解读。标为「暂定」的关联仅凭同一模型系列（Claude）两位判定者的判定采纳，或对其判定适用运营方规则后采纳，因此其依据弱于已确认的关联。

ROME 代码ROME 名称（法语）关系
G1609Cuisinier / Cuisinière范围相同暂定
G1602Commis / Commise de cuisine有重叠，但不相同暂定
G1610Pâtissier / Pâtissière de restaurant相关，但不对应暂定

Source: France Travail — Répertoire Opérationnel des Métiers et des Emplois (ROME 4.0), version 61, last updated 15 June 2026 (https://www.data.gouv.fr/datasets/repertoire-operationnel-des-metiers-et-des-emplois-rome). Licence Ouverte 2.0.

ROME codes and titles are reproduced unchanged; the links to O*NET-SOC occupations are AI Changing Work's own judgment and are not a France Travail correspondence.

(AI Changing Work link release: fr-direct v1)

西班牙职业分类关联（CNO-11）

本职业与 CNO-11 职业之间的关联，由 AI Changing Work 借助 AI 模型判定。关系从本职业一侧解读。

CNO-11 代码CNO-11 名称（西班牙语）关系
5110Cocineros asalariados本职业范围更窄暂定
5000Camareros y cocineros propietarios相关，但不对应暂定

Source: Instituto Nacional de Estadística (INE), National Classification of Occupations 2011 (CNO-11, Royal Decree 1591/2010) — www.ine.es · Licensed CC BY 4.0. CNO-11 codes and Spanish titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own judgment and are not an INE correspondence.

(AI Changing Work link release: es-direct v1)

德国职业分类关联（KldB）

本职业与 KldB 职业之间的关联，由 AI Changing Work 借助 AI 模型判定。关系从本职业一侧解读。

KldB 代码KldB 名称（德语）关系
29302Köche/Köchinnen (ohne Spezialisierung) - fachlich ausgerichtete Tätigkeiten本职业范围更窄
29312Vor-, Kalt- und Süßspeisenköche/-köchinnen - fachlich ausgerichtete Tätigkeiten本职业范围更宽
29322Grill-, Braten- und Fischköche/-köchinnen - fachlich ausgerichtete Tätigkeiten本职业范围更宽
29382Köche/Köchinnen (sonstige spezifische Tätigkeitsangabe) - fachlich ausgerichtete Tätigkeiten本职业范围更宽暂定

Source: © Statistik der Bundesagentur für Arbeit — Klassifikation der Berufe 2010 – überarbeitete Fassung 2020, https://statistik.arbeitsagentur.de. KldB codes and titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own mapping (eigene Zuordnung) and are not a Bundesagentur für Arbeit correspondence.

(AI Changing Work link release: de-direct v1)

日本职业分类关联（JSCO）

本职业与 JSCO 职业之间的关联，由 AI Changing Work 借助 AI 模型判定。关系从本职业一侧解读。

JSCO 代码JSCO 名称（日语）关系
391調理人本职业范围更窄暂定

Source: Ministry of Internal Affairs and Communications (MIC), Japan Standard Occupational Classification (Dec. 2009, MIC Notification No. 555). JSCO codes and Japanese titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own judgment and are not a MIC correspondence.

(AI Changing Work link release: jp-direct v1)

本页数据的来源与许可，以及 AI Changing Work 的修改与翻译说明：致谢与来源