Automation index
How much of a Fibre technician’s job can AI already do?
An OTDR comes earlier. Splicing in the chamber so the customer can browse do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Fibre technician
22%
AI can already do 22% of this job.
#397 / 643
View rankingFibre technician
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Route, OTDR and the splice log.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 40% | +6.4 |
Chamber, splice and the fibre that breaks.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 12% | +2.2 |
CTO, drop and the customer who sees no light.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Pole, façade and the missing permit.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
Rain, the cover and not leaving the chamber open.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
That they can browse, and not leaving a dirty splice.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 22% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- splice fibre
- OTDR
- chambers
- CTO
- drops
- fibre strands
- poles
- splice logs
Sources for this job· O*NET 49-2022.00· ESCO/ISCO 7422
IS WORK OVER?
Pork butcher
21%
#418 / 643
View rankingPork butcher
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Marinade, cure and the salt point.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Break down, stuff and the tie.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 12% | +2.2 |
Counter, slicing and the one who wants it thin.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Cold room, shrink and the batch that goes.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
The holiday, the order and not running out of chorizo.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
The ham’s point, and not selling it too dry.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 21% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- cure loins
- stuff sausage
- slice ham
- marinades
- tying
- curing room
- chorizo
- break down pork
Sources for this job· O*NET 51-3021.00· ESCO/ISCO 7511