Automation index
How much of a Ham carver’s job can AI already do?
A carving protocol comes earlier. Thin slices without wasting the leg do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Ham carver
19%
AI can already do 19% of this job.
#497 / 643
View rankingHam carver
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 |
|---|---|---|---|
Pick the leg, marbling and the cure point.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 32% | +5.1 |
Slice, the hand and the one who wants it thick.EstimateNo public source provides a precise figure. This is our estimate. | 22% | 8% | +1.8 |
Use it, shrink and the bone.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Event, the plate and the bar rhythm.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
The client, the photo and not making a show of it.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 18% | +2.9 |
Thin for real, and not wasting the cushion.EstimateNo public source provides a precise figure. This is our estimate. | 14% | 12% | +1.7 |
| Total | 100% | 19% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- slice ham
- marbling
- the hand
- use the leg
- events
- the bone
- cure point
- the cushion
Sources for this job· O*NET 51-3021.00· ESCO/ISCO 7511
IS WORK OVER?
Food engineer
27%
#160 / 643
View rankingFood engineer
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 |
|---|---|---|---|
Process, balances and shelf life.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 48% | +8.6 |
Plant, pasteurise and the batch that will not set.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
HACCP, labelling and the rules.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Reformulate, costs and the ingredient supplier.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Taste, marketing and not lying on the pack.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 14% | +2.5 |
That it tastes like food, and not shipping the bad batch.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 27% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- food process
- shelf life
- HACCP
- reformulate
- labelling
- pasteurise
- taste prototypes
- plant balances
Sources for this job· O*NET 17-2021.00· ESCO/ISCO 2145