Automation index
How much of a Property valuer’s job can AI already do?
Comps and a report come earlier. Visiting, smelling damp and signing a value do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Property valuer
24%
AI can already do 24% of this job.
#280 / 633
View rankingProperty valuer
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 |
|---|---|---|---|
Comps, cadastre and a first value.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 48% | +8.6 |
Visit, measurements and defects.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 14% | +2.5 |
Report, photos and bank annexes.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Client, lender and valuation deadlines.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
Valuation rules and liability.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 16% | +2.6 |
Not signing a flat that is not worth that.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 14% | +2.2 |
| Total | 100% | 24% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- Comps, cadastre and a first value
- Visit, measurements and defects
- Report, photos and bank annexes
- Client, lender and valuation deadlines
- Valuation rules and liability
- Not signing a flat that is not worth that
- tasador inmobiliario
- tasador
- property valuer
Sources for this job· O*NET 13-2023.00· ESCO/ISCO 3315
IS WORK OVER?
Pork butcher
21%
#409 / 633
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