Table 1Transition record

cooktokitchen porter

A cook already meets 49% of what the kitchen porter role asks for. The move turns on 7 required skills not yet in the profile.

From cook

49%

Overlap1

To kitchen porter

8 Skills carried over

7 Required, not held

45.4 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 45.4

This move: 45.4 of 100 · moderate

1 Share of the kitchen porter 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 kitchen porter 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 handover the food preparation area handling and moving
already held ensure cleanliness of food preparation area information skills
already held maintain a safe, hygienic and secure working environment assisting and caring
already held work in a hospitality team communication, collaboration and creativity
already held use food cutting tools handling and moving
already held use food preparation techniques assisting and caring

All 8 carried skills, including the 6 the kitchen porter role treats as required.

Table 3

Table 3 · What you would need to learn

The 7 missing skills fall into 2 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 6 required

required, not held clean kitchen equipment required
required, not held follow procedures to control substances hazardous to health required
required, not held carry out stock rotation required
required, not held clean surfaces required
required, not held handle glassware required
required, not held operate dishwashing machine required

02 information skills 1 required

required, not held report on possible equipment hazards required

Table 4

Table 4 · Where to start

The 3 entries a kitchen porter 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 ensure cleanliness of food preparation area skill
already held handle chemical cleaning agents skill
already held handover the food preparation area skill
already held maintain a safe, hygienic and secure working environment skill
already held work in a hospitality team skill
already held use food cutting tools skill
already held use food preparation techniques skill

0 supplementary skills, helpful but not required

Skill to acquire Tier

42 held skills the kitchen porter role does not ask for

Skill Type

not needed by the target role advise customers on seafood choices skill
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 seafood 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 execute chilling processes to food products skill
not needed by the target role fish anatomy knowledge
not needed by the target role identify nutritional properties of food 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 order supplies skill
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 slice fish skill
not needed by the target role store kitchen supplies skill
not needed by the target role store raw food materials skill
not needed by the target role train employees skill
not needed by the target role use cooking techniques skill

2 further entries not listed here

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.