Table 1Transition record

cheftopizzaiolo

A chef already meets 67% of what the pizzaiolo role asks for. The move turns on 5 required skills not yet in the profile.

From chef

67%

Overlap1

To pizzaiolo

14 Skills carried over

5 Required, not held

33 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 33

This move: 33 of 100 · moderate

1 Share of the pizzaiolo 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 14 skills that carry over, these are the ones fewest other occupations ask for. A pizzaiolo 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 use culinary finishing techniques assisting and caring
already held maintain kitchen equipment at correct temperature handling and moving
already held handover the food preparation area handling and moving
already held ensure cleanliness of food preparation area information skills
already held plan menus communication, collaboration and creativity
already held use food cutting tools handling and moving

All 14 carried skills, including the 9 the pizzaiolo role treats as required.

Table 3

Table 3 · What you would need to learn

The 6 missing skills fall into 5 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 2 required

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

02 management skills 1 required

required, not held receive kitchen supplies required

03 services 1 required

required, not held health, safety and hygiene legislation required

04 working with machinery and specialised equipment 1 required

required, not held operate brick oven required

05 handling and moving 1 supplementary

optional, not held store kitchen supplies optional

Table 4

Table 4 · Where to start

The 3 entries a pizzaiolo 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 14 skills that carry over

Skill Type

already held comply with food safety and hygiene skill
already held ensure cleanliness of food preparation area skill
already held handover the food preparation area skill
already held plan menus 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 check deliveries on receipt skill
already held create decorative food displays skill
already held maintain customer service skill
already held maintain kitchen equipment at correct temperature skill
already held train employees skill

1 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held store kitchen supplies optional

35 held skills the pizzaiolo 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 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 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 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 manage staff 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 order supplies skill
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 prepare desserts skill
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 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 reheating 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 health, safety and hygiene legislation 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.