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ISCO 3434 · O*NET 35-1011.00 · codes unverified

Chef

Robots have been cooking in labs for a decade. A commercial kitchen at seven on a Friday is a different problem entirely.

69
Resilience Holding

The shape of the work holds. The admin around it thins out considerably.

0 rebuilding 100 anchored

Scale, labels and thresholds are provisional. This is open question Q-02.

8 of 20 in the launch set

How the score is made

Four declared inputs, never collapsed into one number. Assistance is kept apart from outright automation, because a tool that makes you faster and a tool that replaces you are not the same event. Physical work counts as shelter only to the extent robotics cannot reach it.

The full method is written out, including what it cannot tell you.

Note on this occupation Placeholder values. The robotics number here is higher than for the trades because commercial kitchens are far more structured environments than a domestic crawlspace.

Assisted
30

Higher is generally good news. It means more of the work gets faster without the work going away.

Done outright
14

This is the number most people mean when they say exposure. It is kept separate from assistance on purpose.

Physical
84

Protective only for as long as robotics cannot reach it. Read this one next to the robotics number, never alone.

Robotics reach
28

Low reach turns physical work into shelter. High reach turns it into the main exposure.

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What changes

Tasks moving to machines, in whole or in part.

  • Ordering, stock control and costing a menu.
  • Rostering and compliance records.
  • Recipe development first drafts and allergen checking.

What stays human

Tasks that need a person, and why.

  • Tasting, and knowing what is missing.
  • Running a line under pressure with people who are also under pressure.
  • Judging produce that is never the same twice.

What's new

Work that did not exist in this job ten years ago.

  • Menus built around supply volatility rather than tradition.
  • Automated prep in high-volume kitchens, and supervising it.
  • Provenance and dietary claims that have to hold up.

These three lists are editorial commentary, written against task-level data but not generated from it (OCC-05). Treat them as the author's reading, not as output.

Compare with another job

Pick one. You get a card with both scores, both sets of components, and a link worth sending to someone.

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