Automation index
How much of a Order picker’s job can AI already do?
Voice picking comes earlier. Hitting the SKU without leaving a lame pallet do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Order picker
22%
AI can already do 22% of this job.
#373 / 643
View rankingOrder picker
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 |
|---|---|---|---|
List, location and the scan.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 48% | +7.7 |
Aisle, height and the parcel that will not fit.EstimateNo public source provides a precise figure. This is our estimate. | 22% | 10% | +2.2 |
Errors, the short and calling it.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Pace, the shift and the pallet that goes.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
Peaks, Black Friday and not mixing orders.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 18% | +2.9 |
Hit the SKU, and not leaving a lame pallet.EstimateNo public source provides a precise figure. This is our estimate. | 14% | 12% | +1.7 |
| Total | 100% | 22% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- picking
- scan locations
- shorts
- build pallets
- warehouse aisles
- order peaks
- SKUs
- voice picking
Sources for this job· O*NET 53-7062.00· ESCO/ISCO 4321
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