Career Overlap Transition record Edition 1 · ESCO v1.2.1
Table 1Transition record

fish cooktopastry chef

A fish cook already meets 50% of what the pastry chef role asks for. The move turns on 8 required skills not yet in the profile.

From fish cook
50%
Overlap1
To pastry chef
13 Skills carried over
8 Required, not held
52.8 Difficulty2
Career overlap Partial match

50%

Learning distance Real move, short list to learn

52.8/ 100

1 Share of the pastry chef role’s weighted skill requirement already met by the fish 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.

Why

Why this move works

A pastry chef role treats 11 of its required skills as things a fish cook already does. These are the ones it depends on most.

  • comply with food safety and hygiene
  • handover the food preparation area
  • maintain a safe, hygienic and secure working environment
  • maintain kitchen equipment at correct temperature
  • plan menus
  • store raw food materials

What stands in the way is 8 required skills the profile does not yet cover. Table 3 groups them; Table 4 says which to take first.

Table 2

Table 2 · What you already bring

Of the 13 skills that carry over, these are the ones fewest other occupations ask for. A pastry chef role needs them, and most people applying for one will not have them already. This is the part of a fish cook 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 use reheating techniques assisting and caring
  • already held ensure cleanliness of food preparation area information skills
  • already held plan menus communication, collaboration and creativity

All 13 carried skills, including the 11 the pastry chef role treats as required.

Table 3

Table 3 · What you would need to learn

The 18 missing skills fall into 8 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, 4 supplementary
  • required, not held cook pastry products required
  • required, not held use resource-efficient technologies in hospitality required
  • optional, not held assist customers optional
  • optional, not held prepare canapés optional
  • optional, not held prepare desserts optional
  • optional, not held handle surveillance equipment optional
02 communication, collaboration and creativity 2 required, 2 supplementary
  • required, not held think creatively about food and beverages required
  • required, not held maintain customer service required
  • optional, not held create decorative food displays optional
  • optional, not held perform procurement processes optional
03 handling and moving 1 required, 1 supplementary
  • required, not held ensure maintenance of kitchen equipment required
  • optional, not held prepare bakery products optional
04 management skills 1 required, 1 supplementary
  • required, not held manage staff required
  • optional, not held plan shifts of employees optional
05 information and communication technologies (icts) 1 required
  • required, not held food waste monitoring systems required
06 services 1 required
  • required, not held types of whisks required

2 further areas in the appendix

Table 4

Table 4 · Where to start

The 3 entries a 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 13 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 a safe, hygienic and secure working environment skill
  • already held maintain kitchen equipment at correct temperature 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 reheating techniques skill
  • already held work in a hospitality team skill
  • already held ensure cleanliness of food preparation area skill
  • already held order supplies skill
The 2 learning areas not shown above
Skill to acquire Tier
07 engineering, manufacturing and construction 1 supplementary
  • optional, not held molecular gastronomy optional
08 information skills 1 supplementary
  • optional, not held set prices of menu items optional
10 supplementary skills, helpful but not required
Skill to acquire Tier
  • optional, not held assist customers optional
  • optional, not held create decorative food displays optional
  • optional, not held molecular gastronomy optional
  • optional, not held prepare bakery products optional
  • optional, not held prepare canapés optional
  • optional, not held prepare desserts optional
  • optional, not held set prices of menu items optional
  • optional, not held handle surveillance equipment optional
  • optional, not held perform procurement processes optional
  • optional, not held plan shifts of employees optional
21 held skills the pastry chef 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 check deliveries on receipt skill
  • not needed by the target role comply with standard portion sizes skill
  • not needed by the target role control of expenses 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 execute chilling processes to food products 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 prepare dairy products for use in a dish skill
  • not needed by the target role prepare egg products for use in a dish skill
  • not needed by the target role prepare salad dressings 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 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 train employees skill
  • not needed by the target role use food preparation techniques 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 waste monitoring systems required
  • required, not held types of whisks required
  • optional, not held molecular gastronomy optional
Index

Other moves recorded from fish cook

Full index of moves from fish 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.