Table 1Transition record

restaurant managertohead chef

A restaurant manager already meets 48% of what the head chef role asks for. The move turns on 15 required skills not yet in the profile.

From restaurant manager

48%

Overlap1

To head chef

22 Skills carried over

15 Required, not held

62.1 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 62.1

This move: 62.1 of 100 · substantial

1 Share of the head chef role’s weighted skill requirement already met by the restaurant manager 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 22 skills that carry over, these are the ones fewest other occupations ask for. A head chef role needs them, and most people applying for one will not have them already. This is the part of a restaurant manager background worth leading with.

Skill the target role also needs Area

already held keep up with eating out trends information skills
already held set prices of menu items information skills
already held think creatively about food and beverages communication, collaboration and creativity
already held manage stock rotation management skills
already held ensure maintenance of kitchen equipment handling and moving
already held supervise food quality assisting and caring

All 22 carried skills, including the 17 the head chef role treats as required.

Table 3

Table 3 · What you would need to learn

The 30 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 7 required, 2 supplementary

required, not held assist customers required
required, not held monitor the use of kitchen equipment required
required, not held use cooking techniques required
required, not held use culinary finishing techniques required
required, not held use food preparation techniques required
required, not held use reheating techniques required
required, not held maintain a safe, hygienic and secure working environment required

optional, not held cook pastry products optional
optional, not held prepare flambeed dishes optional

02 communication, collaboration and creativity 2 required, 4 supplementary

required, not held compile cooking recipes required
required, not held perform procurement processes required

optional, not held advise guests on menus for special events optional
optional, not held manage contract disputes optional
optional, not held negotiate supplier arrangements optional
optional, not held upsell products optional

03 management skills 2 required, 3 supplementary

required, not held manage hospitality revenue required
required, not held plan shifts of employees required

optional, not held check deliveries on receipt optional
optional, not held manage medium term objectives optional
optional, not held plan medium to long term objectives optional

04 handling and moving 1 required, 2 supplementary

required, not held handover the food preparation area required

optional, not held attend to detail regarding food and beverages optional
optional, not held handle chemical cleaning agents optional

05 information skills 1 required, 2 supplementary

required, not held estimate costs of required supplies required

optional, not held forecast future levels of business optional
optional, not held manage inspections of equipment optional

06 engineering, manufacturing and construction 1 required, 1 supplementary

required, not held food storage required

optional, not held molecular gastronomy optional

2 further areas in the appendix

Table 4

Table 4 · Where to start

The 3 entries a head 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 22 skills that carry over

Skill Type

already held comply with food safety and hygiene skill
already held control of expenses skill
already held develop food waste reduction strategies skill
already held ensure maintenance of kitchen equipment skill
already held food waste monitoring systems knowledge
already held handle customer complaints skill
already held keep up with eating out trends skill
already held manage budgets skill
already held manage staff skill
already held manage stock rotation skill
already held plan menus skill
already held recruit employees skill
already held set prices of menu items skill
already held supervise food quality skill
already held train employees skill
already held train staff to reduce food waste skill
already held use resource-efficient technologies in hospitality skill
already held conduct research on food waste prevention skill
already held create decorative food displays skill
already held design indicators for food waste reduction skill
already held identify suppliers skill
already held think creatively about food and beverages skill

The 2 learning areas not shown above

Skill to acquire Tier

07 services 1 required

required, not held types of whisks required

08 working with machinery and specialised equipment 1 supplementary

optional, not held execute chilling processes to food products optional

15 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held advise guests on menus for special events optional
optional, not held attend to detail regarding food and beverages optional
optional, not held cook pastry products optional
optional, not held execute chilling processes to food products optional
optional, not held molecular gastronomy optional
optional, not held prepare flambeed dishes optional
optional, not held check deliveries on receipt optional
optional, not held forecast future levels of business optional
optional, not held handle chemical cleaning agents optional
optional, not held manage contract disputes optional
optional, not held manage inspections of equipment optional
optional, not held manage medium term objectives optional
optional, not held negotiate supplier arrangements optional
optional, not held plan medium to long term objectives optional
optional, not held upsell products optional

32 held skills the head chef role does not ask for

Skill Type

not needed by the target role apply foreign languages in hospitality skill
not needed by the target role arrange special events skill
not needed by the target role compile wine lists skill
not needed by the target role create event-specific menus skill
not needed by the target role develop inclusive communication material skill
not needed by the target role develop working procedures skill
not needed by the target role devise special promotions skill
not needed by the target role energy conservation knowledge
not needed by the target role enforce alcohol drinking laws skill
not needed by the target role ensure infrastructure accessibility skill
not needed by the target role ensure portion control skill
not needed by the target role evaluate employees skill
not needed by the target role hazard analysis and critical control points knowledge
not needed by the target role identify customer's needs skill
not needed by the target role inspect table settings skill
not needed by the target role maintain customer service skill
not needed by the target role manage health and safety standards skill
not needed by the target role manage restaurant service skill
not needed by the target role manage the customer experience skill
not needed by the target role maximise sales revenues skill
not needed by the target role monitor customer service skill
not needed by the target role monitor financial accounts skill
not needed by the target role monitor sugar uniformity skill
not needed by the target role monitor the process of wine production skill
not needed by the target role monitor work for special events skill
not needed by the target role mould chocolate skill
not needed by the target role order supplies skill
not needed by the target role prepare tableware skill
not needed by the target role quality assurance methodologies knowledge
not needed by the target role seek innovation in current practices skill
not needed by the target role supervise the work of staff on different shifts skill
not needed by the target role waste management knowledge

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 storage required
required, not held types of whisks required
optional, not held molecular gastronomy optional

Index

Other moves recorded from restaurant manager

Full index of moves from restaurant manager

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.