Automation index
How much of a Voice actor’s job can AI already do?
A take and a lipsync tweak come earlier. Getting into the skin in a booth does not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Voice actor
20%
AI can already do 20% of this job.
#458 / 643
View rankingVoice actor
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 |
|---|---|---|---|
Takes, lipsync and a first tweak.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 40% | +6.4 |
Perform in the booth and hold takes.EstimateNo public source provides a precise figure. This is our estimate. | 22% | 10% | +2.2 |
Director, take and not fighting the line.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
Voice, care and shouting days.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 18% | +2.9 |
Diary, agents and life between studios.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 16% | +2.6 |
Not leaving a take that does not match the mouth.EstimateNo public source provides a precise figure. This is our estimate. | 14% | 14% | +2 |
| Total | 100% | 20% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- Takes, lipsync and a first tweak
- Perform in the booth and hold takes
- Director, take and not fighting the line
- Voice, care and shouting days
- Diary, agents and life between studios
- doblador
- dobladora
- voice actor
Sources for this job· O*NET 27-2011.00· ESCO/ISCO 2655
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