Table 1Transition record

cheftocook

A chef already meets 70% of what the cook role asks for. The move turns on 2 required skills not yet in the profile.

From chef

70%

Overlap1

To cook

30 Skills carried over

2 Required, not held

37.4 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 37.4

This move: 37.4 of 100 · moderate

1 Share of the cook role’s weighted skill requirement already met by the chef profile. Required skills count in full, supplementary skills at 0.35. Directional: the figure for the reverse move differs. 2 Combines what is missing with how specialised it is, so a gap of general skills scores easier than the same number of narrow ones.

Table 2

Table 2 · What you already bring

Of the 30 skills that carry over, these are the ones fewest other occupations ask for. A cook role needs them, and most people applying for one will not have them already. This is the part of a chef background worth leading with.

Skill the target role also needs Area

already held prepare flambeed dishes assisting and caring
already held cook dairy products assisting and caring
already held cook meat dishes assisting and caring
already held prepare desserts assisting and caring
already held prepare salad dressings assisting and caring
already held cook sauce products assisting and caring

All 30 carried skills, including the 13 the cook role treats as required.

Table 3

Table 3 · What you would need to learn

The 20 missing skills fall into 7 areas of the ESCO skill hierarchy, numbered below in the order worth working in: the areas carrying the most required skills come first, and inside each one the required skills sit above the supplementary ones.

Skill to acquire Tier

01 assisting and caring 1 required, 8 supplementary

required, not held maintain a safe, hygienic and secure working environment required

optional, not held comply with standard portion sizes optional
optional, not held prepare dairy products for use in a dish optional
optional, not held prepare egg products for use in a dish optional
optional, not held prepare meat products for use in a dish optional
optional, not held prepare ready-made dishes optional
optional, not held prepare saucier products for use in a dish optional
optional, not held prepare vegetable products for use in a dish optional
optional, not held slice fish optional

02 management skills 1 required, 1 supplementary

required, not held receive kitchen supplies required

optional, not held create a diet plan optional

03 communication, collaboration and creativity 2 supplementary

optional, not held advise customers on seafood choices optional
optional, not held advise on preparation of diet food optional

04 engineering, manufacturing and construction 2 supplementary

optional, not held prepared meals optional
optional, not held seafood processing optional

05 handling and moving 2 supplementary

optional, not held prepare bakery products optional
optional, not held store kitchen supplies optional

06 health and welfare 2 supplementary

optional, not held nutrition optional
optional, not held composition of diets optional

1 further area in the appendix

Table 4

Table 4 · Where to start

The 2 entries a cook role is least likely to hire without. The ordering is computed from the skill data, not from what pays.

Each entry opens a course search for that skill. Career Overlap earns nothing from these links.

Appendix

Appendix · The rest of the record

All 30 skills that carry over

Skill Type

already held comply with food safety and hygiene skill
already held control of expenses skill
already held ensure cleanliness of food preparation area skill
already held handover the food preparation area skill
already held maintain kitchen equipment at correct temperature skill
already held order supplies skill
already held store raw food materials skill
already held use cooking techniques skill
already held use culinary finishing techniques skill
already held use food cutting tools skill
already held use food preparation techniques skill
already held use reheating techniques skill
already held work in a hospitality team skill
already held check deliveries on receipt skill
already held cook dairy products skill
already held cook meat dishes skill
already held cook sauce products skill
already held cook seafood skill
already held cook vegetable products skill
already held create decorative food displays skill
already held execute chilling processes to food products skill
already held handle chemical cleaning agents skill
already held identify nutritional properties of food skill
already held manage waste skill
already held plan menus skill
already held prepare desserts skill
already held prepare flambeed dishes skill
already held prepare salad dressings skill
already held prepare sandwiches skill
already held train employees skill

The 1 learning area not shown above

Skill to acquire Tier

07 natural sciences, mathematics and statistics 1 supplementary

optional, not held fish anatomy optional

18 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held advise customers on seafood choices optional
optional, not held comply with standard portion sizes optional
optional, not held create a diet plan optional
optional, not held fish anatomy optional
optional, not held nutrition optional
optional, not held prepare bakery products optional
optional, not held prepare dairy products for use in a dish optional
optional, not held prepare egg products for use in a dish optional
optional, not held prepare meat products for use in a dish optional
optional, not held prepare ready-made dishes optional
optional, not held prepare saucier products for use in a dish optional
optional, not held prepare vegetable products for use in a dish optional
optional, not held prepared meals optional
optional, not held seafood processing optional
optional, not held slice fish optional
optional, not held store kitchen supplies optional
optional, not held advise on preparation of diet food optional
optional, not held composition of diets optional

19 held skills the cook role does not ask for

Skill Type

not needed by the target role assist customers skill
not needed by the target role compile cooking recipes skill
not needed by the target role conduct research on food waste prevention skill
not needed by the target role cook fish skill
not needed by the target role cook pastry products skill
not needed by the target role design indicators for food waste reduction skill
not needed by the target role develop food waste reduction strategies skill
not needed by the target role food waste monitoring systems knowledge
not needed by the target role instruct kitchen personnel skill
not needed by the target role maintain customer service skill
not needed by the target role manage staff skill
not needed by the target role molecular gastronomy knowledge
not needed by the target role perform procurement processes skill
not needed by the target role plan shifts of employees skill
not needed by the target role prepare canapés skill
not needed by the target role set prices of menu items skill
not needed by the target role think creatively about food and beverages skill
not needed by the target role types of whisks knowledge
not needed by the target role use resource-efficient technologies in hospitality skill

5 gaps that are knowledge rather than practice

Knowledge gaps usually close through study. Practical skill gaps usually need something you can point at.

Skill to acquire Tier

optional, not held fish anatomy optional
optional, not held nutrition optional
optional, not held prepared meals optional
optional, not held seafood processing optional
optional, not held composition of diets optional

Index

Other moves recorded from chef

Full index of moves from chef

Note

How this record was compiled

Both occupations are taken from ESCO, which lists the skills and knowledge each occupation is expected to have and marks every one required or optional. Nothing here is a prediction about hiring, and nothing here knows that a particular employer wants a particular certificate. Treat Table 3 as a starting point for your own research rather than a syllabus. The full method states what these figures can and cannot tell you.