Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.

“Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.” is a core task performed by Chefs and Head Cooks. Among the occupation's 21 rated tasks, workers place it 1st by importance (#21 most important). About 100% of workers say it is relevant to their job.

This is a single occupation-specific task statement from O*NET. The figures below describe how central the task is to the job and what independent studies measure about AI and this kind of work — not a prediction that the task will be automated.

Work activities this task rolls up to

O*NET groups concrete tasks into broader work activities shared across many occupations.

• Develop recipes or menus. in Thinking Creatively

AI exposure

The OpenAI / Eloundou “GPTs are GPTs” study rates this task E2. Exposure with tools — software built on top of a language model (not the model alone) could cut the time by at least half.

Exposure measures whether a model could meaningfully speed the task up — it is an estimate of overlap with model capabilities, not a measure of whether the work will be done by software. The study's intermediate score (β) for this task is 0.50. Automation potential label: T2.

How AI is actually used on this kind of task

The Anthropic Economic Index observes how people actually use AI on tasks like this one across millions of real conversations.

• 0.003% share of AI-use records mapped to this task

Observed AI use describes people choosing to use AI as a tool on this kind of task today. It is augmentation and assistance, not a measure of jobs replaced.

Other tasks in this occupation

• Monitor sanitation practices to ensure that employees follow standards and regulations. · importance 4.9
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. · importance 4.6
• Supervise or coordinate activities of cooks or workers engaged in food preparation. · importance 4.5
• Order or requisition food or other supplies needed to ensure efficient operation. · importance 4.4
• Inspect supplies, equipment, or work areas to ensure conformance to established standards. · importance 4.3
• Check the quantity and quality of received products. · importance 4.3
• Check the quality of raw or cooked food products to ensure that standards are met. · importance 4.3
• Estimate amounts and costs of required supplies, such as food and ingredients. · importance 4.3
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. · importance 4.0
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. · importance 4.0
• Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel. · importance 3.9
• Determine how food should be presented and create decorative food displays. · importance 3.8
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions. · importance 3.8
• Determine production schedules and staff requirements necessary to ensure timely delivery of services. · importance 3.8

See all tasks on the Chefs and Head Cooks page.

Sources for this page

Every figure above traces to a named public dataset and the exact release below — not hand-written opinion. See the full methodology for what each measure does and does not mean.

• O*NET 30.3 U.S. Department of Labor / National Center for O*NET Development
• Anthropic Economic Index v4 (2026-01-15) + v2 (2025-03-27) Anthropic
• “GPTs are GPTs” (Eloundou et al.) arXiv 2303.10130 OpenAI / academic

Data compiled June 2, 2026. Figures are estimates, not advice.

@misc{singulariki-task-11137,
  title  = {Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.},
  author = {{Singulariki}},
  year   = {2026},
  note   = {O*NET 30.3; Anthropic Economic Index v4 (2026-01-15) + v2 (2025-03-27); “GPTs are GPTs” (Eloundou et al.) arXiv 2303.10130. Accessed June 7, 2026},
  url    = {https://singulariki.com/tasks/task-11137}
}