ISCO-08 3434
Chefs
51.7%
ADI · 181st of 433 · 95% interval 36.0–68.7
An AI agent can at least partly carry out 51.7% of the task time of chefs, and finish 1.5% alone. The barrier that holds most of the rest back is access to the systems the work runs on.
ADI · partial or full51.7%
181st of 433 · interval 36.0–68.7
ADI3 · full delegation1.5%
139th of 433 · interval 0.0–4.8
ADIs · share of time42.0%
177th of 433 · interval 35.5–49.1
Evidence47
task statements rated by two models and weighted by importance and frequency. World employment: 4.0 million.
Task weight by level
How the tasks rate
L0No meaningful role · 9.6%L1Augmentation · 38.7%L2Partial delegation · 50.3%L3Full delegation · 1.5%
Barriers
What stops the agent
Share of task weight flagged by each barrier; a task can carry several.
47 task statements, heaviest first
| Task statement (O*NET occupation) | Weight | Level | Sonnet · Haiku | Share | Human time | Barriers |
|---|---|---|---|---|---|---|
| Monitor sanitation practices to ensure that employees follow standards and regulations.Chefs and Head Cooks | 5.2% | L1 | L1L2 | 25% | 45 min | Physical presence, Accountability, Trust and care, Access to systems |
| Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.Chefs and Head Cooks | 5.0% | L1 | L1L2 | 28% | 25 min | Physical presence, Trust and care, Access to systems |
| Supervise or coordinate activities of cooks or workers engaged in food preparation.Chefs and Head Cooks | 4.6% | L1 | L1L2 | 25% | 2.5 h | Physical presence, Accountability, Trust and care, Access to systems |
| Inspect supplies, equipment, or work areas to ensure conformance to established standards.Chefs and Head Cooks | 4.1% | L1 | L1L2 | 22% | 30 min | Physical presence, Accountability, Access to systems |
| Check the quality of raw or cooked food products to ensure that standards are met.Chefs and Head Cooks | 3.9% | L0 | L0L1 | 15% | 12 min | Physical presence, Accountability, Access to systems |
| Order or requisition food or other supplies needed to ensure efficient operation.Chefs and Head Cooks | 3.8% | L2 | L2L2 | 65% | 45 min | Access to systems |
| Check the quantity and quality of received products.Chefs and Head Cooks | 3.6% | L1 | L1L2 | 25% | 18 min | Physical presence, Access to systems |
| Estimate amounts and costs of required supplies, such as food and ingredients.Chefs and Head Cooks | 3.3% | L2 | L2L3 | 78% | 1.3 h | Access to systems |
| 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.Chefs and Head Cooks | 3.2% | L2 | L2L2 | 38% | 3.0 h | Physical presence, Accountability, Trust and care, Access to systems |
| Determine how food should be presented and create decorative food displays.Chefs and Head Cooks | 3.1% | L1 | L1L2 | 28% | 1.3 h | Physical presence |
| Determine production schedules and staff requirements necessary to ensure timely delivery of services.Chefs and Head Cooks | 3.0% | L2 | L2L2 | 58% | 1.3 h | Access to systems |
| Record production or operational data on specified forms.Chefs and Head Cooks | 3.0% | L2 | L2L2 | 55% | 20 min | Physical presence, Accountability, Access to systems |
| Prepare and cook foods of all types, either on a regular basis or for special guests or functions.Chefs and Head Cooks | 2.8% | L0 | L0L1 | 9% | 2.0 h | Physical presence, Accountability, Trust and care |
| Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.Chefs and Head Cooks | 2.5% | L2 | L2L3 | 78% | 1.4 h | Access to systems |
| Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.Chefs and Head Cooks | 2.5% | L2 | L2L2 | 48% | 1.3 h | Trust and care |
Show the other 32 tasks
| Task statement (O*NET occupation) | Weight | Level | Sonnet · Haiku | Share | Human time | Barriers |
|---|---|---|---|---|---|---|
| Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.Chefs and Head Cooks | 2.4% | L2 | L2L2 | 55% | 6.0 h | Accountability, Trust and care, Access to systems |
| 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.Chefs and Head Cooks | 2.3% | L2 | L2L2 | 58% | 2.5 h | Trust and care, Access to systems |
| Demonstrate new cooking techniques or equipment to staff.Chefs and Head Cooks | 2.2% | L1 | L1L2 | 22% | 1.3 h | Physical presence, Trust and care |
| Arrange for equipment purchases or repairs.Chefs and Head Cooks | 2.1% | L2 | L2L2 | 60% | 1.8 h | Access to systems |
| Meet with sales representatives to negotiate prices or order supplies.Chefs and Head Cooks | 2.0% | L2 | L2L2 | 55% | 52 min | Physical presence, Trust and care, Access to systems |
| Recruit and hire staff, such as cooks and other kitchen workers.Chefs and Head Cooks | 1.9% | L2 | L2L2 | 52% | 6.5 h | Physical presence, Accountability, Trust and care, Access to systems |
| Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.First-Line Supervisors of Food Preparation and Serving Workers · supplemental task | 1.6% | L2 | L2L2 | 40% | 1.8 h | Physical presence, Accountability, Trust and care, Access to systems |
| Compile and balance cash receipts at the end of the day or shift.First-Line Supervisors of Food Preparation and Serving Workers · supplemental task | 1.6% | L2 | L2L2 | 55% | 25 min | Physical presence, Access to systems |
| Forecast staff, equipment, and supply requirements, based on a master menu.First-Line Supervisors of Food Preparation and Serving Workers · supplemental task | 1.5% | L2 | L2L3 | 75% | 1.8 h | Access to systems |
| Estimate ingredients and supplies required to prepare a recipe.First-Line Supervisors of Food Preparation and Serving Workers · supplemental task | 1.5% | L3 | L3L3 | 90% | 20 min | – |
| Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.First-Line Supervisors of Food Preparation and Serving Workers · supplemental task | 1.4% | L0 | L0L0 | 4% | 22 min | Physical presence, Accountability, Trust and care |
| Supervise and participate in kitchen and dining area cleaning activities.First-Line Supervisors of Food Preparation and Serving Workers | 1.4% | L0 | L0L1 | 12% | 1.0 h | Physical presence, Accountability, Trust and care, Access to systems |
| Assign duties, responsibilities, and work stations to employees in accordance with work requirements.First-Line Supervisors of Food Preparation and Serving Workers | 1.4% | L2 | L2L2 | 58% | 25 min | Trust and care, Access to systems |
| Record production, operational, and personnel data on specified forms.First-Line Supervisors of Food Preparation and Serving Workers · supplemental task | 1.4% | L2 | L2L2 | 62% | 30 min | Access to systems |
| Present bills and accept payments.First-Line Supervisors of Food Preparation and Serving Workers | 1.4% | L1 | L1L1 | 22% | 5 min | Physical presence, Trust and care, Access to systems |
| Perform various financial activities, such as cash handling, deposit preparation, and payroll.First-Line Supervisors of Food Preparation and Serving Workers | 1.4% | L2 | L2L2 | 48% | 1.3 h | Physical presence, Accountability, Access to systems |
| Train workers in food preparation, and in service, sanitation, and safety procedures.First-Line Supervisors of Food Preparation and Serving Workers | 1.4% | L1 | L1L2 | 38% | 1.8 h | Physical presence, Accountability, Trust and care |
| Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.First-Line Supervisors of Food Preparation and Serving Workers | 1.3% | L2 | L2L2 | 62% | 1.3 h | Physical presence, Access to systems |
| Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.First-Line Supervisors of Food Preparation and Serving Workers · supplemental task | 1.3% | L2 | L2L2 | 52% | 2.0 h | Physical presence, Accountability, Trust and care, Access to systems |
| Resolve customer complaints regarding food service.First-Line Supervisors of Food Preparation and Serving Workers | 1.3% | L1 | L1L2 | 38% | 15 min | Physical presence, Trust and care, Access to systems |
| Greet and seat guests, and present menus and wine lists.First-Line Supervisors of Food Preparation and Serving Workers | 1.3% | L1 | L1L1 | 15% | 8 min | Physical presence, Trust and care |
| Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.First-Line Supervisors of Food Preparation and Serving Workers | 1.3% | L2 | L2L2 | 55% | 4.0 h | Physical presence, Trust and care, Access to systems |
| Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.First-Line Supervisors of Food Preparation and Serving Workers | 1.3% | L2 | L2L2 | 45% | 1.0 h | Physical presence, Access to systems |
| Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.First-Line Supervisors of Food Preparation and Serving Workers | 1.2% | L1 | L1L2 | 30% | 52 min | Physical presence, Accountability, Trust and care, Access to systems |
| Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.First-Line Supervisors of Food Preparation and Serving Workers | 1.2% | L1 | L1L2 | 48% | 1.8 h | Physical presence, Trust and care, Access to systems |
| Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.First-Line Supervisors of Food Preparation and Serving Workers · supplemental task | 1.2% | L2 | L2L2 | 62% | 52 min | Access to systems |
| Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.First-Line Supervisors of Food Preparation and Serving Workers | 1.2% | L1 | L1L1 | 18% | 38 min | Physical presence, Accountability, Access to systems |
| Schedule parties and take reservations.First-Line Supervisors of Food Preparation and Serving Workers · supplemental task | 1.1% | L2 | L3L2 | 72% | 18 min | Access to systems |
| Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.First-Line Supervisors of Food Preparation and Serving Workers · supplemental task | 1.1% | L1 | L1L2 | 35% | 1.0 h | Physical presence, Trust and care, Access to systems |
| Develop departmental objectives, budgets, policies, procedures, and strategies.First-Line Supervisors of Food Preparation and Serving Workers · supplemental task | 0.9% | L2 | L2L2 | 60% | 4.0 h | Access to systems |
| Develop equipment maintenance schedules and arrange for repairs.First-Line Supervisors of Food Preparation and Serving Workers · supplemental task | 0.9% | L2 | L2L2 | 58% | 2.0 h | Physical presence, Access to systems |
| Evaluate new products for usefulness and suitability.First-Line Supervisors of Food Preparation and Serving Workers | 0.8% | L1 | L1L2 | 45% | 1.8 h | Physical presence, Access to systems |
Level: consensus of the two models (the lower level when they disagree). Share: part of the task’s working time an agent could take over. Human time: minutes a competent person needs for one instance, as estimated by the models.
Against other measures
Exposure is not delegation
| Measure | Value | Percentile |
|---|---|---|
| ADI (this index) | 51.7% | 58 |
| Eloundou et al. (2024), GPT exposure β | 0.322 | 51 |
| Felten et al. (2021), AI occupational exposure | -0.264 | 45 |
| Webb (2020), AI patent exposure | 22.667 | 14 |
| Eisfeldt et al. (2026), generative AI exposure | 0.198 | 56 |
| Anthropic Economic Index, observed use | 0.019 | 47 |
Earlier indices measure whether AI can touch a task; ADI measures how much of it an agent can carry out from a goal. – : the source does not cover this occupation.
Same sub-major group (34)
Neighbouring occupations
| Occupation | ADI | % |
|---|---|---|
| Legal and related associate professionals 3411 | 70.3 | |
| Interior designers and decorators 3432 | 68.5 | |
| Religious associate professionals 3413 | 60.0 | |
| Social work associate professionals 3412 | 49.7 | |
| Sports coaches, instructors and officials 3422 | 46.3 | |
| Fitness and recreation instructors and program leaders 3423 | 45.4 | |
| Gallery, museum and library technicians 3433 | 41.5 | |
| Photographers 3431 | 36.2 | |
| Other artistic and cultural associate professionals 3435 | 25.7 | |
| Athletes and sports players 3421 | 0.0 |
Dashed line: chefs (51.7%).
Cite this record
Text
Espinal Maya, Cristian, and Santiago Jiménez Londoño. 2026. ADI v2026.1: Agent Delegability Index data, code and MCP server. Zenodo. https://doi.org/10.5281/zenodo.23552918. Record: Chefs (ISCO-08 3434), https://balamlabs.org/adi/occupations/3434
BibTeX
@misc{espinal2026adidata,
title = {{ADI} v2026.1: Agent Delegability Index data, code and {MCP} server},
author = {Espinal Maya, Cristian and Jim{\'e}nez Londo{\~n}o, Santiago},
year = {2026},
publisher = {Zenodo},
version = {v2026.1},
doi = {10.5281/zenodo.23552918},
url = {https://doi.org/10.5281/zenodo.23552918},
note = {Record: Chefs (ISCO-08 3434)}
}Machine-readable
The same record as static JSON, with its citation: /adi/v2026.1/isco/3434.json.