厨师
食品准备与服务AI暴露度
- 数据来源: BLS发布时间: '26.08
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
- 数据来源: Anthropic发布时间: '26.03
0.012
0.000此处所载数值的范围0.745尺度 · 母数 · 来源
- 数据来源: ILO发布时间: '25
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
ISCO-08职业小类单位 — 共用同一代码的职业取值相同
本站计算，并非国际劳工组织发布的数值。在本站与 ILO 数据集相连的 1,012 个职业中，达到或高于此值的占 90%。
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| Task | Claude.aiRaw / share % |
|---|---|
Plan and price menu items.35-2014 | 0.051881.6 |
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.35-2014 | 0.00629.8 |
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.35-2014 | 0.00294.6 |
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.35-2014 | 0.00264.1 |
| 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 |
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 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 |
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
与本职业相关的近期变化
2026年5月: Anthropic observed-exposure score: 0% (physical/in-person). Zero observed exposure. Physical/in-person work — AI deployment effectively absent.
[来源: Anthropic Economic Research (Massenkoff & McCrory, 2026)]