restaurant managertopastry chef
A restaurant manager already meets 39% of what the pastry chef role asks for. The move turns on 11 required skills not yet in the profile.
39%
63.3/ 100
1 Share of the pastry 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.
Why this move works
A pastry chef role treats 8 of its required skills as things a restaurant manager already does. These are the ones it depends on most.
- comply with food safety and hygiene
- ensure maintenance of kitchen equipment
- food waste monitoring systems
- maintain customer service
- manage staff
- plan menus
What stands in the way is 11 required skills the profile does not yet cover. Table 3 groups them; Table 4 says which to take first.
Table 2 · What you already bring
Of the 11 skills that carry over, these are the ones fewest other occupations ask for. A pastry 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.
- already held set prices of menu items information skills
- already held think creatively about food and beverages communication, collaboration and creativity
- already held ensure maintenance of kitchen equipment handling and moving
- already held plan menus communication, collaboration and creativity
- already held food waste monitoring systems information and communication technologies (icts)
- already held use resource-efficient technologies in hospitality assisting and caring
All 11 carried skills, including the 8 the pastry chef role treats as required.
Table 3 · What you would need to learn
The 20 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.
- required, not held cook pastry products required
- required, not held use cooking techniques required
- required, not held use culinary finishing techniques required
- required, not held use reheating techniques required
- required, not held maintain a safe, hygienic and secure working environment required
- optional, not held assist customers optional
- optional, not held prepare canapés optional
- optional, not held prepare desserts optional
- optional, not held handle surveillance equipment optional
- required, not held handover the food preparation area required
- required, not held maintain kitchen equipment at correct temperature required
- required, not held use food cutting tools required
- required, not held store raw food materials required
- optional, not held prepare bakery products optional
- required, not held work in a hospitality team required
- optional, not held perform procurement processes optional
- required, not held types of whisks required
- optional, not held molecular gastronomy optional
- optional, not held ensure cleanliness of food preparation area optional
1 further area in the appendix
Table 4 · Where to start
The 3 entries a pastry chef role is least likely to hire without. The ordering is computed from the skill data, not from what pays.
- 01 cook pastry products skill · sector specific
- 02 handover the food preparation area skill · sector specific
- 03 maintain kitchen equipment at correct temperature skill · sector specific
Each entry opens a course search for that skill. Career Overlap earns nothing from these links.
Appendix · The rest of the record
All 11 skills that carry over
- already held comply with food safety and hygiene skill
- already held ensure maintenance of kitchen equipment skill
- already held food waste monitoring systems knowledge
- already held maintain customer service skill
- already held manage staff skill
- already held plan menus skill
- already held think creatively about food and beverages skill
- already held use resource-efficient technologies in hospitality skill
- already held create decorative food displays skill
- already held order supplies skill
- already held set prices of menu items skill
The 1 learning area not shown above
- optional, not held plan shifts of employees optional
9 supplementary skills, helpful but not required
- optional, not held assist customers optional
- optional, not held ensure cleanliness of food preparation area optional
- optional, not held molecular gastronomy optional
- optional, not held prepare bakery products optional
- optional, not held prepare canapés optional
- optional, not held prepare desserts optional
- optional, not held handle surveillance equipment optional
- optional, not held perform procurement processes optional
- optional, not held plan shifts of employees optional
43 held skills the pastry chef role does not ask for
- 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 conduct research on food waste prevention skill
- not needed by the target role control of expenses skill
- not needed by the target role create event-specific menus skill
- not needed by the target role design indicators for food waste reduction skill
- not needed by the target role develop food waste reduction strategies 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 handle customer complaints 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 identify suppliers skill
- not needed by the target role inspect table settings skill
- not needed by the target role keep up with eating out trends skill
- not needed by the target role manage budgets 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 stock rotation 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 prepare tableware skill
- not needed by the target role quality assurance methodologies knowledge
- not needed by the target role recruit employees skill
- not needed by the target role seek innovation in current practices skill
- not needed by the target role supervise food quality skill
- not needed by the target role supervise the work of staff on different shifts skill
3 further entries not listed here
2 gaps that are knowledge rather than practice
Knowledge gaps usually close through study. Practical skill gaps usually need something you can point at.
- required, not held types of whisks required
- optional, not held molecular gastronomy 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.