pastry cheftochef
A pastry chef already meets 64% of what the chef role asks for. The move turns on 5 required skills not yet in the profile.
This move: 43.7 of 100 · moderate
1 Share of the chef role’s weighted skill requirement already met by the pastry chef 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 · What you already bring
Of the 27 skills that carry over, these are the ones fewest other occupations ask for. A chef role needs them, and most people applying for one will not have them already. This is the part of a pastry chef background worth leading with.
- already held prepare canapés assisting and caring
- already held set prices of menu items information skills
- already held think creatively about food and beverages communication, collaboration and creativity
- already held cook pastry products assisting and caring
- already held prepare desserts assisting and caring
- already held types of whisks services
All 27 carried skills, including the 16 the chef role treats as required.
Table 3 · What you would need to learn
The 22 missing skills fall into 6 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.
- required, not held control of expenses required
- required, not held design indicators for food waste reduction required
- optional, not held conduct research on food waste prevention optional
- required, not held use food preparation techniques required
- optional, not held cook dairy products optional
- optional, not held cook fish optional
- optional, not held cook meat dishes optional
- optional, not held cook sauce products optional
- optional, not held cook seafood optional
- optional, not held cook vegetable products optional
- optional, not held prepare flambeed dishes optional
- optional, not held prepare salad dressings optional
- optional, not held prepare sandwiches optional
- optional, not held identify nutritional properties of food optional
- required, not held instruct kitchen personnel required
- optional, not held compile cooking recipes optional
- optional, not held train employees optional
- required, not held develop food waste reduction strategies required
- optional, not held check deliveries on receipt optional
- optional, not held handle chemical cleaning agents optional
- optional, not held manage waste optional
- optional, not held execute chilling processes to food products optional
Table 4 · Where to start
The 3 entries a chef role is least likely to hire without. The ordering is computed from the skill data, not from what pays.
- 01 instruct kitchen personnel skill · occupation specific
- 02 use food preparation techniques skill · sector specific
- 03 control of expenses skill · cross sector
Each entry opens a course search for that skill. Career Overlap earns nothing from these links.
Appendix · The rest of the record
All 27 skills that carry over
- already held comply with food safety and hygiene skill
- already held food waste monitoring systems knowledge
- already held handover the food preparation area skill
- already held maintain customer service skill
- already held maintain kitchen equipment at correct temperature skill
- already held manage staff skill
- already held plan menus skill
- already held store raw food materials skill
- already held think creatively about food and beverages skill
- already held types of whisks knowledge
- 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 use resource-efficient technologies in hospitality skill
- already held work in a hospitality team skill
- already held assist customers skill
- already held cook pastry products skill
- already held create decorative food displays skill
- already held ensure cleanliness of food preparation area skill
- already held molecular gastronomy knowledge
- already held order supplies skill
- already held perform procurement processes skill
- already held plan shifts of employees skill
- already held prepare canapés skill
- already held prepare desserts skill
- already held set prices of menu items skill
17 supplementary skills, helpful but not required
- optional, not held compile cooking recipes optional
- optional, not held cook dairy products optional
- optional, not held cook fish optional
- optional, not held cook meat dishes optional
- optional, not held cook sauce products optional
- optional, not held cook seafood optional
- optional, not held cook vegetable products optional
- optional, not held execute chilling processes to food products optional
- optional, not held prepare flambeed dishes optional
- optional, not held prepare salad dressings optional
- optional, not held prepare sandwiches optional
- optional, not held check deliveries on receipt optional
- optional, not held conduct research on food waste prevention optional
- optional, not held handle chemical cleaning agents optional
- optional, not held identify nutritional properties of food optional
- optional, not held manage waste optional
- optional, not held train employees optional
4 held skills the chef role does not ask for
- not needed by the target role ensure maintenance of kitchen equipment skill
- not needed by the target role handle surveillance equipment skill
- not needed by the target role maintain a safe, hygienic and secure working environment skill
- not needed by the target role prepare bakery products skill
Other moves recorded from pastry chef
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.