ISCO-08 5120
Cooks
24.2%
ADI · 272nd of 433 · 95% interval 14.9–34.2
An AI agent can at least partly carry out 24.2% of the task time of cooks, and finish 0.6% alone. Most of the rest requires physical presence.
ADI · partial or full24.2%
272nd of 433 · interval 14.9–34.2
ADI3 · full delegation0.6%
178th of 433 · interval 0.0–1.8
ADIs · share of time26.4%
264th of 433 · interval 20.8–32.3
Evidence87
task statements rated by two models and weighted by importance and frequency. World employment: 25.5 million.
Task weight by level
How the tasks rate
L0No meaningful role · 46.1%L1Augmentation · 29.7%L2Partial delegation · 23.6%L3Full delegation · 0.6%
Barriers
What stops the agent
Share of task weight flagged by each barrier; a task can carry several.
87 task statements, heaviest first
| Task statement (O*NET occupation) | Weight | Level | Sonnet · Haiku | Share | Human time | Barriers |
|---|---|---|---|---|---|---|
| Peel, wash, trim, and cook vegetables and meats, and bake breads and pastries.Cooks, Private Household | 2.8% | L0 | L0L1 | 6% | 1.3 h | Physical presence, Trust and care, Access to systems |
| Cool, package, label, and freeze foods for later consumption and provide instructions for reheating.Cooks, Private Household | 2.7% | L1 | L1L2 | 24% | 52 min | Physical presence |
| Shop for or order food and kitchen supplies and equipment.Cooks, Private Household | 2.4% | L2 | L2L2 | 65% | 1.3 h | Physical presence, Trust and care, Access to systems |
| Stock, organize, and clean kitchens and cooking utensils.Cooks, Private Household | 2.4% | L0 | L0L0 | 8% | 1.3 h | Physical presence, Trust and care, Access to systems |
| Plan menus according to employers' needs and diet restrictions.Cooks, Private Household | 2.3% | L2 | L2L3 | 75% | 1.3 h | Trust and care, Access to systems |
| Keep records pertaining to menus, finances, and other business-related issues.Cooks, Private Household | 2.2% | L2 | L2L3 | 70% | 38 min | Access to systems |
| Prepare meals in private homes according to employers' recipes or tastes, handling all meals for the family and possibly for other household staff.Cooks, Private Household | 2.2% | L1 | L1L1 | 16% | 1.5 h | Physical presence, Trust and care, Access to systems |
| Direct the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.Cooks, Private Household | 2.1% | L1 | L1L2 | 28% | 2.5 h | Physical presence, Trust and care, Access to systems |
| Monitor and record food temperatures to ensure food safety.Cooks, Institution and Cafeteria | 1.9% | L1 | L1L2 | 28% | 22 min | Physical presence, Accountability, Access to systems |
| Wash pots, pans, dishes, utensils, or other cooking equipment.Cooks, Institution and Cafeteria | 1.8% | L0 | L0L0 | 2% | 32 min | Physical presence |
| Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.Cooks, Institution and Cafeteria | 1.8% | L0 | L0L2 | 15% | 1.9 h | Physical presence, Accountability, Trust and care, Access to systems |
| Apportion and serve food to facility residents, employees, or patrons.Cooks, Institution and Cafeteria | 1.8% | L0 | L0L1 | 6% | 1.1 h | Physical presence, Accountability, Trust and care, Access to systems |
| Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.Cooks, Institution and Cafeteria | 1.8% | L0 | L0L0 | 6% | 52 min | Physical presence, Accountability, Access to systems |
| Specialize in preparing fancy dishes or food for special diets.Cooks, Private Household | 1.8% | L1 | L1L2 | 28% | 2.0 h | Physical presence, Trust and care, Access to systems |
| Portion, arrange, and garnish food, and serve food to waiters or patrons.Cooks, Restaurant | 1.7% | L0 | L0L0 | 4% | 4 min | Physical presence, Accountability, Trust and care, Access to systems |
Show the other 72 tasks
| Task statement (O*NET occupation) | Weight | Level | Sonnet · Haiku | Share | Human time | Barriers |
|---|---|---|---|---|---|---|
| Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.Cooks, Restaurant | 1.7% | L0 | L0L0 | 4% | 30 min | Physical presence, Accountability, Access to systems |
| Rotate and store food supplies.Cooks, Institution and Cafeteria | 1.6% | L1 | L1L1 | 15% | 32 min | Physical presence, Access to systems |
| Direct activities of one or more workers who assist in preparing and serving meals.Cooks, Institution and Cafeteria | 1.6% | L1 | L1L2 | 28% | 1.0 h | Physical presence, Accountability, Trust and care |
| Season and cook food according to recipes or personal judgment and experience.Cooks, Restaurant | 1.6% | L0 | L0L0 | 4% | 28 min | Physical presence, Accountability |
| Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.Cooks, Restaurant | 1.6% | L0 | L1L0 | 6% | 12 min | Physical presence, Accountability, Access to systems |
| Clean, cut, and cook meat, fish, or poultry.Cooks, Institution and Cafeteria | 1.6% | L0 | L0L1 | 6% | 35 min | Physical presence, Accountability |
| Monitor use of government food commodities to ensure that proper procedures are followed.Cooks, Institution and Cafeteria · supplemental task | 1.6% | L1 | L1L2 | 40% | 1.5 h | Physical presence, Accountability, Access to systems |
| Turn or stir foods to ensure even cooking.Cooks, Restaurant | 1.5% | L0 | L0L0 | 0% | 5 min | Physical presence |
| Compile and maintain records of food use and expenditures.Cooks, Institution and Cafeteria · supplemental task | 1.5% | L2 | L2L2 | 65% | 52 min | Physical presence, Access to systems |
| Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.Cooks, Restaurant | 1.5% | L1 | L1L1 | 20% | 30 min | Physical presence, Accountability, Access to systems |
| Bake, roast, broil, and steam meats, fish, vegetables, and other foods.Cooks, Restaurant | 1.5% | L0 | L0L0 | 4% | 38 min | Physical presence, Accountability, Access to systems |
| Coordinate and supervise work of kitchen staff.Cooks, Restaurant | 1.5% | L1 | L1L2 | 28% | 7.0 h | Physical presence, Trust and care, Access to systems |
| Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.Cooks, Restaurant | 1.4% | L0 | L0L1 | 8% | 12 min | Physical presence |
| Monitor menus and spending to ensure that meals are prepared economically.Cooks, Institution and Cafeteria · supplemental task | 1.4% | L2 | L2L2 | 60% | 1.5 h | Access to systems |
| Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.Cooks, Restaurant | 1.4% | L0 | L0L0 | 3% | 2 min | Physical presence, Accountability |
| Clean food preparation equipment, work areas, and counters or tables.Cooks, Short Order | 1.4% | L0 | L0L0 | 2% | 25 min | Physical presence |
| Create and explore new cuisines.Cooks, Private Household | 1.4% | L1 | L1L2 | 40% | 2.5 h | Physical presence, Trust and care |
| Grill and garnish hamburgers or other meats, such as steaks and chops.Cooks, Short Order · supplemental task | 1.4% | L0 | L0L0 | 2% | 8 min | Physical presence, Accountability, Access to systems |
| Plan work on orders so that items served together are finished at the same time.Cooks, Short Order | 1.3% | L1 | L1L2 | 30% | 4 min | Physical presence, Access to systems |
| Restock kitchen supplies, rotate food, and stamp the time and date on food in coolers.Cooks, Short Order | 1.3% | L0 | L0L1 | 9% | 28 min | Physical presence |
| Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.Cooks, Institution and Cafeteria · supplemental task | 1.3% | L2 | L2L3 | 78% | 2.3 h | Accountability, Access to systems |
| Complete orders from steam tables, placing food on plates and serving customers at tables or counters.Cooks, Short Order | 1.3% | L0 | L0L0 | 4% | 5 min | Physical presence, Accountability, Trust and care |
| Grill, cook, and fry foods such as french fries, eggs, and pancakes.Cooks, Short Order | 1.3% | L0 | L0L0 | 2% | 9 min | Physical presence |
| Serve meals and snacks to employing families and their guests.Cooks, Private Household | 1.2% | L0 | L0L0 | 4% | 35 min | Physical presence, Trust and care, Access to systems |
| Perform food preparation tasks, such as making sandwiches, carving meats, making soups or salads, baking breads or desserts, and brewing coffee or tea.Cooks, Short Order | 1.2% | L0 | L0L0 | 5% | 12 min | Physical presence, Accountability |
| Take inventory of supplies and equipment.Cooks, Institution and Cafeteria | 1.2% | L1 | L1L2 | 28% | 52 min | Physical presence, Access to systems |
| Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.Cooks, Institution and Cafeteria | 1.2% | L2 | L2L2 | 62% | 1.3 h | Physical presence, Accountability, Access to systems |
| Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.Cooks, Restaurant | 1.2% | L0 | L0L0 | 2% | 30 min | Physical presence, Accountability |
| Perform general cleaning activities in kitchen and dining areas.Cooks, Short Order | 1.2% | L0 | L0L0 | 4% | 38 min | Physical presence |
| Substitute for or assist other cooks during emergencies or rush periods.Cooks, Restaurant | 1.1% | L0 | L0L0 | 4% | 1.8 h | Physical presence, Accountability, Trust and care, Access to systems |
| Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events.Cooks, Private Household | 1.1% | L1 | L1L2 | 38% | 4.5 h | Physical presence, Trust and care, Access to systems |
| Keep records and accounts.Cooks, Restaurant · supplemental task | 1.1% | L2 | L2L2 | 62% | 38 min | Access to systems |
| Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.Cooks, Restaurant · supplemental task | 1.1% | L2 | L2L2 | 58% | 30 min | Physical presence, Access to systems |
| Bake breads, rolls, or other pastries.Cooks, Institution and Cafeteria | 1.1% | L0 | L0L1 | 9% | 2.5 h | Physical presence, Accountability |
| Prepare relishes and hors d'oeuvres.Cooks, Restaurant · supplemental task | 1.1% | L0 | L0L1 | 10% | 52 min | Physical presence |
| Take orders from customers and cook foods requiring short preparation times, according to customer requirements.Cooks, Short Order | 1.0% | L0 | L0L0 | 8% | 8 min | Physical presence, Accountability, Trust and care |
| Bake breads, rolls, cakes, and pastries.Cooks, Restaurant | 1.0% | L0 | L0L1 | 12% | 1.8 h | Physical presence |
| Determine meal prices, based on calculations of ingredient prices.Cooks, Institution and Cafeteria · supplemental task | 0.9% | L2 | L2L3 | 80% | 45 min | Access to systems |
| Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.Cooks, Restaurant · supplemental task | 0.9% | L2 | L2L2 | 55% | 1.4 h | Trust and care, Access to systems |
| Train new employees.Cooks, Institution and Cafeteria | 0.9% | L1 | L1L2 | 30% | 6.0 h | Physical presence, Accountability, Trust and care |
| Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.Cooks, Restaurant | 0.8% | L0 | L0L0 | 2% | 12 min | Physical presence, Accountability, Access to systems |
| Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.Cooks, Restaurant · supplemental task | 0.8% | L0 | L0L1 | 6% | 18 min | Physical presence |
| 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 | 0.6% | L2 | L2L2 | 40% | 1.8 h | Physical presence, Accountability, Trust and care, Access to systems |
| Accept payments, and make change or write charge slips as necessary.Cooks, Short Order · supplemental task | 0.6% | L1 | L1L2 | 25% | 2 min | Physical presence, Trust and care, Access to systems |
| Order supplies and stock them on shelves.Cooks, Short Order · supplemental task | 0.6% | L1 | L1L2 | 35% | 38 min | Physical presence, 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 | 0.6% | 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 | 0.6% | 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 | 0.6% | 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 | 0.5% | 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 | 0.5% | 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 | 0.5% | 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 | 0.5% | L2 | L2L2 | 62% | 30 min | Access to systems |
| Present bills and accept payments.First-Line Supervisors of Food Preparation and Serving Workers | 0.5% | 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 | 0.5% | 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 | 0.5% | L1 | L1L2 | 38% | 1.8 h | Physical presence, Accountability, Trust and care |
| Plan and price menu items.Cooks, Restaurant · supplemental task | 0.5% | L2 | L2L2 | 62% | 1.5 h | Access to systems |
| Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.First-Line Supervisors of Food Preparation and Serving Workers | 0.5% | 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 | 0.5% | 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 | 0.5% | 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 | 0.5% | 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 | 0.5% | 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 | 0.5% | 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 | 0.5% | 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 | 0.5% | 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 | 0.5% | 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 | 0.5% | 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 | 0.4% | L2 | L3L2 | 72% | 18 min | Access to systems |
| Travel with employers to vacation homes to provide meal preparation at those locations.Cooks, Private Household · supplemental task | 0.4% | L0 | L0L1 | 9% | 5.5 h | Physical presence, Trust and care, 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 | 0.4% | 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 | 0.3% | 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 | 0.3% | 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 | 0.3% | 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) | 24.2% | 37 |
| Eloundou et al. (2024), GPT exposure β | 0.189 | 33 |
| Felten et al. (2021), AI occupational exposure | -0.657 | 36 |
| Webb (2020), AI patent exposure | 21.5 | 14 |
| Eisfeldt et al. (2026), generative AI exposure | 0.088 | 35 |
| Anthropic Economic Index, observed use | 0.008 | 40 |
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 (51)
Neighbouring occupations
| Occupation | ADI | % |
|---|---|---|
| Driving instructors 5165 | 59.2 | |
| Cleaning and housekeeping supervisors in offices, hotels and other establishments 5151 | 55.3 | |
| Astrologers, fortune-tellers and related workers 5161 | 52.6 | |
| Travel guides 5113 | 43.6 | |
| Domestic housekeepers 5152 | 39.6 | |
| Companions and valets 5162 | 36.8 | |
| Personal services workers not elsewhere classified 5169 | 36.4 | |
| Beauticians and related workers 5142 | 26.5 | |
| Hairdressers 5141 | 25.8 | |
| Undertakers and embalmers 5163 | 24.7 | |
| Pet groomers and animal care workers 5164 | 23.8 | |
| Bartenders 5132 | 20.2 |
Dashed line: cooks (24.2%).
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: Cooks (ISCO-08 5120), https://balamlabs.org/adi/occupations/5120
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: Cooks (ISCO-08 5120)}
}Machine-readable
The same record as static JSON, with its citation: /adi/v2026.1/isco/5120.json.