Table 1Transition record

cheftohead pastry chef

A chef already meets 47% of what the head pastry chef role asks for. The move turns on 18 required skills not yet in the profile.

From chef

47%

Overlap1

To head pastry chef

25 Skills carried over

18 Required, not held

61.6 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 61.6

This move: 61.6 of 100 · substantial

1 Share of the head pastry chef 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 25 skills that carry over, these are the ones fewest other occupations ask for. A head pastry chef 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 canapés assisting and caring
already held set prices of menu items information skills
already held compile cooking recipes communication, collaboration and creativity
already held prepare desserts assisting and caring
already held types of whisks services
already held use culinary finishing techniques assisting and caring

All 25 carried skills, including the 13 the head pastry chef role treats as required.

Table 3

Table 3 · What you would need to learn

The 22 missing skills fall into 6 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 management skills 7 required

required, not held maintain personal hygiene standards required
required, not held manage budgets required
required, not held manage medium term objectives required
required, not held manage revenue required
required, not held manage stock rotation required
required, not held plan medium to long term objectives required
required, not held recruit employees required

02 assisting and caring 4 required, 1 supplementary

required, not held bake pastry for special events required
required, not held monitor the use of kitchen equipment required
required, not held supervise food quality required
required, not held maintain a safe, hygienic and secure working environment required

optional, not held handle surveillance equipment optional

03 communication, collaboration and creativity 3 required, 2 supplementary

required, not held create innovative desserts required
required, not held decorate pastry for special events required
required, not held handle customer complaints required

optional, not held advise guests on menus for special events optional
optional, not held train staff to reduce food waste optional

04 information skills 2 required

required, not held keep up with eating out trends required
required, not held estimate costs of required supplies required

05 handling and moving 1 required, 1 supplementary

required, not held ensure maintenance of kitchen equipment required

optional, not held prepare bakery products optional

06 engineering, manufacturing and construction 1 required

required, not held food storage required

Table 4

Table 4 · Where to start

The 3 entries a head pastry chef 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 25 skills that carry over

Skill Type

already held comply with food safety and hygiene skill
already held handover the food preparation area skill
already held maintain kitchen equipment at correct temperature skill
already held manage staff skill
already held order supplies skill
already held perform procurement processes skill
already held plan menus skill
already held plan shifts of employees skill
already held set prices of menu items skill
already held types of whisks knowledge
already held use cooking techniques skill
already held use culinary finishing techniques skill
already held use reheating techniques skill
already held assist customers skill
already held check deliveries on receipt skill
already held compile cooking recipes skill
already held conduct research on food waste prevention skill
already held create decorative food displays skill
already held design indicators for food waste reduction skill
already held develop food waste reduction strategies skill
already held prepare canapés skill
already held prepare desserts skill
already held store raw food materials skill
already held train employees skill
already held use food cutting tools skill

4 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held advise guests on menus for special events optional
optional, not held prepare bakery products optional
optional, not held train staff to reduce food waste optional
optional, not held handle surveillance equipment optional

24 held skills the head pastry chef role does not ask for

Skill Type

not needed by the target role control of expenses skill
not needed by the target role cook dairy products skill
not needed by the target role cook fish skill
not needed by the target role cook meat dishes skill
not needed by the target role cook pastry products skill
not needed by the target role cook sauce products skill
not needed by the target role cook seafood skill
not needed by the target role cook vegetable products skill
not needed by the target role ensure cleanliness of food preparation area skill
not needed by the target role execute chilling processes to food products skill
not needed by the target role food waste monitoring systems knowledge
not needed by the target role handle chemical cleaning agents skill
not needed by the target role identify nutritional properties of food skill
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 waste skill
not needed by the target role molecular gastronomy knowledge
not needed by the target role prepare flambeed dishes skill
not needed by the target role prepare salad dressings skill
not needed by the target role prepare sandwiches skill
not needed by the target role think creatively about food and beverages skill
not needed by the target role use food preparation techniques skill
not needed by the target role use resource-efficient technologies in hospitality skill
not needed by the target role work in a hospitality team skill

1 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

required, not held food storage required

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.