Automation index
How much of a Influencer / creator’s job can AI already do?
Today an AI can already help with scripts, titles, ideas, and cuts. Getting in front of the camera, building an audience, and closing a deal still depend on you.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Influencer / creator
30%
AI can already do 30% of this job.
#50 / 623
View rankingInfluencer / creator
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 |
|---|---|---|---|
Confer with department heads or staff to discuss topics such as contracts, selection of advertising media, or product to be advertised.EstimateNo public source provides a precise figure. This is our estimate. | 10% | 28% | +2.8 |
Plan and prepare advertising and promotional material to increase sales of products or services, working with customers, company officials, sales departments, and advertising agencies.EstimateNo public source provides a precise figure. This is our estimate. | 8% | 28% | +2.2 |
Coordinate activities of departments, such as sales, graphic arts, media, finance, and research.EstimateNo public source provides a precise figure. This is our estimate. | 8% | 48% | +3.8 |
Inspect layouts and advertising copy, and edit scripts, audio, video, and other promotional material for adherence to specifications.EstimateNo public source provides a precise figure. This is our estimate. | 8% | 28% | +2.2 |
Plan and execute advertising policies and strategies for organizations.EstimateNo public source provides a precise figure. This is our estimate. | 7% | 28% | +2 |
Direct, motivate, and monitor the mobilization of a campaign team to advance campaign goals.EstimateNo public source provides a precise figure. This is our estimate. | 7% | 28% | +2 |
Train and direct workers engaged in developing and producing advertisements.EstimateNo public source provides a precise figure. This is our estimate. | 7% | 28% | +2 |
Contact organizations to explain services and facilities offered.EstimateNo public source provides a precise figure. This is our estimate. | 6% | 28% | +1.7 |
Other less frequent tasks (weight estimated from frequency).EstimateNo public source provides a precise figure. This is our estimate. | 39% | 28% | +10.9 |
| Total | 100% | 30% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- produce statistical financial records
- comply with food safety and hygiene
- implement marketing strategies
- monitor financial accounts
- manage staff
- analyse booking patterns
- think analytically
- develop financial statistics reports
- apply numeracy skills
- forecast occupancy demand
Sources for this job· O*NET 11-2011.00· ESCO/ISCO 2431
IS WORK OVER?
Executive chef
19%
#480 / 623
View rankingExecutive chef
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 |
|---|---|---|---|
Menus, dish sheets and food cost.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 38% | +6.8 |
Orders, suppliers and waste.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Pass, plating and service pace.EstimateNo public source provides a precise figure. This is our estimate. | 20% | 10% | +2 |
Lead the brigade, shifts and conflicts.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
Cook on the line and correct doneness.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 15% | +2.4 |
Hygiene, audits and the house’s name.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
- cook
- mise en place
- dishes
- bake
- Menus, dish sheets and food cost
- Orders, suppliers and waste
- Pass, plating and service pace
- Lead the brigade, shifts and conflicts
- Cook on the line and correct doneness
- Hygiene, audits and the house’s name
Sources for this job· O*NET 35-1011.00· ESCO/ISCO 3434