Table 1Transition record

cheftoprivate chef

A chef already meets 65% of what the private chef role asks for. The move turns on 6 required skills not yet in the profile.

From chef

65%

Overlap1

To private chef

28 Skills carried over

6 Required, not held

44 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 44

This move: 44 of 100 · moderate

1 Share of the private 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 28 skills that carry over, these are the ones fewest other occupations ask for. A private 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 cook fish assisting and caring
already held compile cooking recipes communication, collaboration and creativity
already held cook dairy products assisting and caring
already held cook meat dishes assisting and caring
already held cook pastry products assisting and caring
already held prepare desserts assisting and caring

All 28 carried skills, including the 18 the private chef role treats as required.

Table 3

Table 3 · What you would need to learn

The 22 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 handling and moving 2 required, 5 supplementary

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

optional, not held blend food ingredients optional
optional, not held dispose food waste optional
optional, not held knead food products optional
optional, not held clean surfaces optional
optional, not held ensure maintenance of kitchen equipment optional

02 communication, collaboration and creativity 2 required, 2 supplementary

required, not held communicate with customers required
required, not held satisfy customers required

optional, not held buy groceries optional
optional, not held give instructions to staff optional

03 assisting and caring 1 required, 5 supplementary

required, not held handle kitchen equipment required

optional, not held prepare dietary meals optional
optional, not held prepare pizza optional
optional, not held serve food in table service optional
optional, not held prepare pasta optional
optional, not held provide food and beverages optional

04 engineering, manufacturing and construction 1 required

required, not held food storage required

05 health and welfare 2 supplementary

optional, not held food allergies optional
optional, not held composition of diets optional

06 management skills 1 supplementary

optional, not held arrange special events optional

1 further area in the appendix

Table 4

Table 4 · Where to start

The 3 entries a private 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 28 skills that carry over

Skill Type

already held comply with food safety and hygiene skill
already held cook dairy products skill
already held cook fish skill
already held cook meat dishes skill
already held cook pastry products skill
already held cook sauce products skill
already held cook seafood skill
already held cook vegetable products skill
already held execute chilling processes to food products skill
already held food waste monitoring systems knowledge
already held prepare desserts skill
already held store raw food materials skill
already held types of whisks knowledge
already held use cooking techniques skill
already held use food cutting tools skill
already held use food preparation techniques skill
already held use reheating techniques skill
already held use resource-efficient technologies in hospitality skill
already held compile cooking recipes skill
already held create decorative food displays skill
already held ensure cleanliness of food preparation area skill
already held identify nutritional properties of food skill
already held manage staff skill
already held molecular gastronomy knowledge
already held plan menus 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 working with machinery and specialised equipment 1 supplementary

optional, not held operate mixing of food products optional

16 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held blend food ingredients optional
optional, not held buy groceries optional
optional, not held dispose food waste optional
optional, not held food allergies optional
optional, not held knead food products optional
optional, not held operate mixing of food products optional
optional, not held prepare dietary meals optional
optional, not held prepare pizza optional
optional, not held serve food in table service optional
optional, not held arrange special events optional
optional, not held clean surfaces optional
optional, not held composition of diets optional
optional, not held ensure maintenance of kitchen equipment optional
optional, not held give instructions to staff optional
optional, not held prepare pasta optional
optional, not held provide food and beverages optional

21 held skills the private chef role does not ask for

Skill Type

not needed by the target role assist customers skill
not needed by the target role check deliveries on receipt 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 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 handle chemical cleaning agents skill
not needed by the target role handover the food preparation area 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 maintain kitchen equipment at correct temperature skill
not needed by the target role manage waste skill
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 flambeed dishes 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 use culinary finishing techniques skill
not needed by the target role work in a hospitality team skill

3 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
optional, not held food allergies 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.