Table 1Transition record

cooktofish preparation operator

A cook already meets 21% of what the fish preparation operator role asks for. The move turns on 16 required skills not yet in the profile.

From cook

21%

Overlap1

To fish preparation operator

8 Skills carried over

16 Required, not held

79.4 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 79.4

This move: 79.4 of 100 · career change

1 Share of the fish preparation operator role’s weighted skill requirement already met by the cook 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 8 skills that carry over, these are the ones fewest other occupations ask for. A fish preparation operator role needs them, and most people applying for one will not have them already. This is the part of a cook background worth leading with.

Skill the target role also needs Area

already held advise customers on seafood choices communication, collaboration and creativity
already held slice fish assisting and caring
already held cook seafood assisting and caring
already held use food cutting tools handling and moving
already held store raw food materials handling and moving
already held execute chilling processes to food products working with machinery and specialised equipment

All 8 carried skills, including the 5 the fish preparation operator role treats as required.

Table 3

Table 3 · What you would need to learn

The 35 missing skills fall into 12 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 7 required, 5 supplementary

required, not held package fish required
required, not held preserve fish products required
required, not held remove parts of fish required
required, not held use cutting equipment required
required, not held ensure sanitation required
required, not held lift heavy weights required
required, not held mark differences in colours required

optional, not held clean food and beverage machinery optional
optional, not held dispose food waste optional
optional, not held label foodstuffs optional
optional, not held wash gutted fish optional
optional, not held handle fish products optional

02 assisting and caring 3 required, 4 supplementary

required, not held apply GMP required
required, not held apply HACCP required
required, not held follow hygienic procedures during food processing required

optional, not held cook fish optional
optional, not held ensure refrigeration of food in the supply chain optional
optional, not held care for food aesthetic optional
optional, not held oversee quality control optional

03 working with machinery and specialised equipment 2 required, 1 supplementary

required, not held operate fish processing equipment required
required, not held operate weighing machine required

optional, not held administer ingredients in food production optional

04 information skills 1 required, 2 supplementary

required, not held monitor freezing processes required

optional, not held adapt efficient food processing practices optional
optional, not held keep inventory of goods in production optional

05 constructing 1 required

required, not held maintain cutting equipment required

06 engineering, manufacturing and construction 1 required

required, not held food storage required

6 further areas in the appendix

Table 4

Table 4 · Where to start

The 3 entries a fish preparation operator 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 8 skills that carry over

Skill Type

already held comply with food safety and hygiene skill
already held execute chilling processes to food products skill
already held slice fish skill
already held store raw food materials skill
already held use food cutting tools skill
already held advise customers on seafood choices skill
already held cook seafood skill
already held order supplies skill

The 6 learning areas not shown above

Skill to acquire Tier

07 natural sciences, mathematics and statistics 1 required

required, not held fish varieties required

08 communication, collaboration and creativity 3 supplementary

optional, not held sell fish and seafood optional
optional, not held liaise with colleagues optional
optional, not held liaise with managers optional

09 agriculture, forestry, fisheries and veterinary 1 supplementary

optional, not held fish, crustacean and mollusc products optional

10 business, administration and law 1 supplementary

optional, not held legislation about animal origin products optional

11 management skills 1 supplementary

optional, not held organise storage facilities optional

12 services 1 supplementary

optional, not held health, safety and hygiene legislation optional

19 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held adapt efficient food processing practices optional
optional, not held administer ingredients in food production optional
optional, not held clean food and beverage machinery optional
optional, not held cook fish optional
optional, not held dispose food waste optional
optional, not held ensure refrigeration of food in the supply chain optional
optional, not held fish, crustacean and mollusc products optional
optional, not held label foodstuffs optional
optional, not held legislation about animal origin products optional
optional, not held sell fish and seafood optional
optional, not held wash gutted fish optional
optional, not held care for food aesthetic optional
optional, not held handle fish products optional
optional, not held health, safety and hygiene legislation optional
optional, not held keep inventory of goods in production optional
optional, not held liaise with colleagues optional
optional, not held liaise with managers optional
optional, not held organise storage facilities optional
optional, not held oversee quality control optional

42 held skills the fish preparation operator role does not ask for

Skill Type

not needed by the target role advise on preparation of diet food skill
not needed by the target role check deliveries on receipt skill
not needed by the target role comply with standard portion sizes skill
not needed by the target role composition of diets knowledge
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 meat dishes skill
not needed by the target role cook sauce products skill
not needed by the target role cook vegetable products skill
not needed by the target role create a diet plan skill
not needed by the target role create decorative food displays skill
not needed by the target role ensure cleanliness of food preparation area skill
not needed by the target role fish anatomy knowledge
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 identify nutritional properties of food skill
not needed by the target role maintain a safe, hygienic and secure working environment 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 nutrition knowledge
not needed by the target role plan menus skill
not needed by the target role prepare bakery products skill
not needed by the target role prepare dairy products for use in a dish skill
not needed by the target role prepare desserts skill
not needed by the target role prepare egg products for use in a dish skill
not needed by the target role prepare flambeed dishes skill
not needed by the target role prepare meat products for use in a dish skill
not needed by the target role prepare ready-made 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 prepare saucier products for use in a dish skill
not needed by the target role prepare vegetable products for use in a dish skill
not needed by the target role prepared meals knowledge
not needed by the target role receive kitchen supplies skill
not needed by the target role seafood processing knowledge
not needed by the target role store kitchen supplies skill
not needed by the target role train employees skill
not needed by the target role use cooking techniques skill
not needed by the target role use culinary finishing techniques skill
not needed by the target role use food preparation techniques skill

2 further entries not listed here

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

required, not held food storage required
required, not held fish varieties required
optional, not held fish, crustacean and mollusc products optional
optional, not held legislation about animal origin products optional
optional, not held health, safety and hygiene legislation optional

Index

Other moves recorded from cook

Full index of moves from cook

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.