grill cooktocook
A grill cook already meets 78% of what the cook role asks for. Every required skill of the target role is already in the profile.
78%
27.9/ 100
1 Share of the cook role’s weighted skill requirement already met by the grill 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 this move works
A cook role treats 15 of its required skills as things a grill cook already does. These are the ones it depends on most.
- comply with food safety and hygiene
- control of expenses
- ensure cleanliness of food preparation area
- handover the food preparation area
- maintain a safe, hygienic and secure working environment
- maintain kitchen equipment at correct temperature
Table 2 · What you already bring
Of the 33 skills that carry over, these are the ones fewest other occupations ask for. A cook role needs them, and most people applying for one will not have them already. This is the part of a grill cook background worth leading with.
- already held prepare meat products for use in a dish assisting and caring
- already held comply with standard portion sizes assisting and caring
- already held prepare dairy products for use in a dish assisting and caring
- already held prepare egg products for use in a dish assisting and caring
- already held prepare saucier products for use in a dish assisting and caring
- already held prepare vegetable products for use in a dish assisting and caring
All 33 carried skills, including the 15 the cook role treats as required.
Table 3 · What you would need to learn
The 17 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.
- optional, not held cook seafood optional
- optional, not held prepare desserts optional
- optional, not held prepare flambeed dishes optional
- optional, not held prepare ready-made dishes optional
- optional, not held slice fish optional
- optional, not held identify nutritional properties of food optional
- optional, not held advise customers on seafood choices optional
- optional, not held create decorative food displays optional
- optional, not held advise on preparation of diet food optional
- optional, not held prepared meals optional
- optional, not held seafood processing optional
- optional, not held prepare bakery products optional
- optional, not held manage waste optional
- optional, not held nutrition optional
- optional, not held composition of diets optional
- optional, not held create a diet plan optional
1 further area in the appendix
Appendix · The rest of the record
All 33 skills that carry over
- already held comply with food safety and hygiene skill
- already held control of expenses skill
- already held ensure cleanliness of food preparation area 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 order supplies skill
- already held receive kitchen supplies 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 use reheating techniques skill
- already held work in a hospitality team skill
- already held check deliveries on receipt skill
- already held comply with standard portion sizes skill
- already held cook dairy products skill
- already held cook meat dishes skill
- already held cook sauce products skill
- already held cook vegetable products skill
- already held execute chilling processes to food products skill
- already held handle chemical cleaning agents skill
- already held plan menus skill
- already held prepare dairy products for use in a dish skill
- already held prepare egg products for use in a dish skill
- already held prepare meat products for use in a dish skill
- already held prepare salad dressings skill
- already held prepare sandwiches skill
- already held prepare saucier products for use in a dish skill
- already held prepare vegetable products for use in a dish skill
- already held store kitchen supplies skill
- already held train employees skill
The 1 learning area not shown above
- optional, not held fish anatomy optional
17 supplementary skills, helpful but not required
- optional, not held advise customers on seafood choices optional
- optional, not held cook seafood optional
- optional, not held create a diet plan optional
- optional, not held create decorative food displays optional
- optional, not held fish anatomy optional
- optional, not held nutrition optional
- optional, not held prepare bakery products optional
- optional, not held prepare desserts optional
- optional, not held prepare flambeed dishes optional
- optional, not held prepare ready-made dishes optional
- optional, not held prepared meals optional
- optional, not held seafood processing optional
- optional, not held slice fish optional
- optional, not held advise on preparation of diet food optional
- optional, not held composition of diets optional
- optional, not held identify nutritional properties of food optional
- optional, not held manage waste optional
0 held skills the cook role does not ask for
5 gaps that are knowledge rather than practice
Knowledge gaps usually close through study. Practical skill gaps usually need something you can point at.
- optional, not held fish anatomy optional
- optional, not held nutrition optional
- optional, not held prepared meals optional
- optional, not held seafood processing optional
- optional, not held composition of diets optional
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.