Table 1Transition record

pastry cheftocook

A pastry chef already meets 49% of what the cook role asks for. The move turns on 3 required skills not yet in the profile.

From pastry chef

49%

Overlap1

To cook

16 Skills carried over

3 Required, not held

56.7 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 56.7

This move: 56.7 of 100 · substantial

1 Share of the cook 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

Table 2 · What you already bring

Of the 16 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 pastry chef background worth leading with.

Skill the target role also needs Area

already held prepare desserts assisting and caring
already held use culinary finishing techniques assisting and caring
already held maintain kitchen equipment at correct temperature handling and moving
already held prepare bakery products handling and moving
already held handover the food preparation area handling and moving
already held use reheating techniques assisting and caring

All 16 carried skills, including the 12 the cook role treats as required.

Table 3

Table 3 · What you would need to learn

The 34 missing skills fall into 9 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 1 required, 17 supplementary

required, not held use food preparation techniques required

optional, not held comply with standard portion sizes optional
optional, not held cook dairy products 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 dairy products for use in a dish optional
optional, not held prepare egg products for use in a dish optional
optional, not held prepare flambeed dishes optional
optional, not held prepare meat products for use in a dish optional
optional, not held prepare ready-made dishes optional
optional, not held prepare salad dressings optional
optional, not held prepare sandwiches 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 slice fish optional
optional, not held identify nutritional properties of food optional

02 management skills 1 required, 2 supplementary

required, not held receive kitchen supplies required

optional, not held create a diet plan optional
optional, not held check deliveries on receipt optional

03 information skills 1 required

required, not held control of expenses required

04 communication, collaboration and creativity 3 supplementary

optional, not held advise customers on seafood choices optional
optional, not held advise on preparation of diet food optional
optional, not held train employees optional

05 handling and moving 3 supplementary

optional, not held store kitchen supplies optional
optional, not held handle chemical cleaning agents optional
optional, not held manage waste optional

06 engineering, manufacturing and construction 2 supplementary

optional, not held prepared meals optional
optional, not held seafood processing optional

3 further areas in the appendix

Table 4

Table 4 · Where to start

The 3 entries a 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 16 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 maintain kitchen equipment at correct temperature skill
already held order 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 reheating techniques skill
already held work in a hospitality team skill
already held create decorative food displays skill
already held plan menus skill
already held prepare bakery products skill
already held prepare desserts skill

The 3 learning areas not shown above

Skill to acquire Tier

07 health and welfare 2 supplementary

optional, not held nutrition optional
optional, not held composition of diets optional

08 natural sciences, mathematics and statistics 1 supplementary

optional, not held fish anatomy optional

09 working with machinery and specialised equipment 1 supplementary

optional, not held execute chilling processes to food products optional

31 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 dairy products 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 create a diet plan optional
optional, not held execute chilling processes to food products optional
optional, not held fish anatomy optional
optional, not held nutrition 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 flambeed dishes optional
optional, not held prepare meat products for use in a dish optional
optional, not held prepare ready-made dishes optional
optional, not held prepare salad dressings optional
optional, not held prepare sandwiches 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 prepared meals optional
optional, not held seafood processing optional
optional, not held slice fish optional
optional, not held store kitchen supplies optional
optional, not held advise on preparation of diet food optional
optional, not held check deliveries on receipt optional
optional, not held composition of diets 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

15 held skills the cook role does not ask for

Skill Type

not needed by the target role assist customers skill
not needed by the target role cook pastry products skill
not needed by the target role ensure maintenance of kitchen equipment skill
not needed by the target role food waste monitoring systems knowledge
not needed by the target role handle surveillance equipment skill
not needed by the target role maintain customer service skill
not needed by the target role manage staff skill
not needed by the target role molecular gastronomy knowledge
not needed by the target role perform procurement processes skill
not needed by the target role plan shifts of employees skill
not needed by the target role prepare canapés skill
not needed by the target role set prices of menu items skill
not needed by the target role think creatively about food and beverages skill
not needed by the target role types of whisks knowledge
not needed by the target role use resource-efficient technologies in hospitality skill

5 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 nutrition optional
optional, not held prepared meals optional
optional, not held seafood processing optional
optional, not held composition of diets optional

Index

Other moves recorded from pastry chef

Full index of moves from pastry chef

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.