Table 1Transition record

kitchen portertofish cook

A kitchen porter already meets 33% of what the fish cook role asks for. The move turns on 9 required skills not yet in the profile.

From kitchen porter

33%

Overlap1

To fish cook

8 Skills carried over

9 Required, not held

67.8 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 67.8

This move: 67.8 of 100 · substantial

1 Share of the fish cook role’s weighted skill requirement already met by the kitchen porter 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 cook role needs them, and most people applying for one will not have them already. This is the part of a kitchen porter 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 use food cutting tools handling and moving
already held work in a hospitality team communication, collaboration and creativity
already held use food preparation techniques assisting and caring

All 8 carried skills, including the 7 the fish cook role treats as required.

Table 3

Table 3 · What you would need to learn

The 26 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 5 required, 8 supplementary

required, not held cook seafood required
required, not held slice fish required
required, not held use cooking techniques required
required, not held use culinary finishing techniques required
required, not held use reheating techniques required

optional, not held comply with standard portion sizes optional
optional, not held cook sauce products optional
optional, not held cook vegetable products optional
optional, not held prepare dairy products for use in a dish optional
optional, not held prepare egg products for use in a dish optional
optional, not held prepare salad dressings optional
optional, not held prepare saucier products for use in a dish optional
optional, not held prepare vegetable products for use in a dish optional

02 handling and moving 2 required, 1 supplementary

required, not held maintain kitchen equipment at correct temperature required
required, not held store raw food materials required

optional, not held store kitchen supplies optional

03 communication, collaboration and creativity 1 required, 3 supplementary

required, not held order supplies required

optional, not held advise customers on seafood choices optional
optional, not held plan menus optional
optional, not held train employees optional

04 management skills 1 required, 1 supplementary

required, not held receive kitchen supplies required

optional, not held check deliveries on receipt optional

05 engineering, manufacturing and construction 1 supplementary

optional, not held seafood processing optional

06 information skills 1 supplementary

optional, not held control of expenses optional

2 further areas in the appendix

Table 4

Table 4 · Where to start

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

The 2 learning areas not shown above

Skill to acquire Tier

07 natural sciences, mathematics and statistics 1 supplementary

optional, not held fish anatomy optional

08 working with machinery and specialised equipment 1 supplementary

optional, not held execute chilling processes to food products optional

17 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held advise customers on seafood choices optional
optional, not held comply with standard portion sizes optional
optional, not held cook sauce products optional
optional, not held cook vegetable products optional
optional, not held execute chilling processes to food products optional
optional, not held fish anatomy optional
optional, not held plan menus optional
optional, not held prepare dairy products for use in a dish optional
optional, not held prepare egg products for use in a dish optional
optional, not held prepare salad dressings optional
optional, not held prepare saucier products for use in a dish optional
optional, not held prepare vegetable products for use in a dish optional
optional, not held seafood processing optional
optional, not held store kitchen supplies optional
optional, not held check deliveries on receipt optional
optional, not held control of expenses optional
optional, not held train employees optional

7 held skills the fish cook role does not ask for

Skill Type

not needed by the target role carry out stock rotation skill
not needed by the target role clean kitchen equipment skill
not needed by the target role clean surfaces skill
not needed by the target role follow procedures to control substances hazardous to health skill
not needed by the target role handle glassware skill
not needed by the target role operate dishwashing machine skill
not needed by the target role report on possible equipment hazards skill

2 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

optional, not held fish anatomy optional
optional, not held seafood processing optional

Index

Other moves recorded from kitchen porter

Full index of moves from kitchen porter

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.