Occupation Atlashead chef
ESCO · http://data.europa.eu/esco/occupation/01484951-15e6-4b88-a20f-1201868d36a0
head chef
Head chefs manage the kitchen to oversee the preparation, cooking and service of food.
Compare with another occupationCompare with head pastry chef
Job Zone
- 1
- 2
- 3
- 4
- 5
Zone 3: Medium Preparation Needed
Medium preparation. Vocational training, related on-the-job experience, or an associate degree, with one to two years of training that combines experience and informal instruction.
Job Zone is O*NET's rating of how much education, experience and training an occupation typically needs — a property of the work, not of anyone doing it.
Occupational interest profile
ERCEnterprising · Realistic · Conventional — the three strongest interests, in order
- E Enterprising5.13
- R Realistic4.84
- C Conventional4.35
- S Social2.95
- A Artistic2.72
- I Investigative1.68
RIASEC (Holland) interests on O*NET's 0–7 scale: what the work draws on, not what any individual prefers. Hover a row for what each dimension means.
Job Zone and interest data are borrowed from Chefs and Head Cooks (35-1011.00): in the official ESCO–O*NET crosswalk, its exact O*NET match, and the best-ranked match that has them. ESCO doesn't publish them directly.
Typically associated skills
Essential (32)
ESCO's essential and optional tags describe how its taxonomy relates a skill to this occupation. They are not the essential functions of a job under the ADA, which an employer determines for its own role.
- assist customers
- compile cooking recipes
- comply with food safety and hygiene
- control of expenses
- develop food waste reduction strategies
- ensure maintenance of kitchen equipment
- estimate costs of required supplies
- food storage
- food waste monitoring systems
- handle customer complaints
- handover the food preparation area
- keep up with eating out trends
- maintain a safe, hygienic and secure working environment
- manage budgets
- manage hospitality revenue
- manage staff
- manage stock rotation
- monitor the use of kitchen equipment
- perform procurement processes
- plan menus
- plan shifts of employees
- recruit employees
- set prices of menu items
- supervise food quality
- train employees
- train staff to reduce food waste
- types of whisks
- use cooking techniques
- use culinary finishing techniques
- use food preparation techniques
- use reheating techniques
- use resource-efficient technologies in hospitality
Optional (20)
- advise guests on menus for special events
- attend to detail regarding food and beverages
- check deliveries on receipt
- conduct research on food waste prevention
- cook pastry products
- create decorative food displays
- design indicators for food waste reduction
- execute chilling processes to food products
- forecast future levels of business
- handle chemical cleaning agents
- identify suppliers
- manage contract disputes
- manage inspections of equipment
- manage medium term objectives
- molecular gastronomy
- negotiate supplier arrangements
- plan medium to long term objectives
- prepare flambeed dishes
- think creatively about food and beverages
- upsell products
O*NET equivalents
From the official ESCO–O*NET crosswalk, strongest match first. A broader occupation takes in this one; a narrower one is a part of it.
Closest occupations
Compare any occupation →ESCO occupations that share the most of this occupation's 32 essential skills. A plain count, not a hidden score.
head pastry chef
22 shared · 9 more of its ownmonitor the use of kitchen equipment, keep up with eating out trends, set prices of menu items, estimate costs of required supplies
ESCO · Compare
restaurant manager
14 shared · 22 more of its ownset prices of menu items, manage stock rotation, ensure maintenance of kitchen equipment, supervise food quality
ESCO · Compare
chef
13 shared · 8 more of its owntypes of whisks, use culinary finishing techniques, handover the food preparation area, use reheating techniques
ESCO · Compare
pastry chef
12 shared · 7 more of its owntypes of whisks, ensure maintenance of kitchen equipment, use culinary finishing techniques, handover the food preparation area
ESCO · Compare
cook
8 shared · 7 more of its ownuse culinary finishing techniques, handover the food preparation area, use reheating techniques, maintain a safe, hygienic and secure working environment
ESCO · Compare
private chef
8 shared · 16 more of its owntypes of whisks, use reheating techniques, food waste monitoring systems, use resource-efficient technologies in hospitality
ESCO · Compare
venue director
8 shared · 22 more of its ownmanage stock rotation, ensure maintenance of kitchen equipment, plan menus, control of expenses
ESCO · Compare
head waiter/head waitress
8 shared · 27 more of its ownmanage stock rotation, supervise food quality, plan menus, control of expenses
ESCO · Compare
Use this in your own job architecture
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This page includes information from the O*NET 31.0 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license; O*NET® is a trademark of USDOL/ETA. ESCO occupations and skills are from the European Commission's ESCO classification, and the occupation crosswalk is the official ESCO–O*NET mapping by the ESCO Secretariat with USDOL/ETA. This service uses the ESCO classification of the European Commission. BlissPoint Analytics has modified all or some of this information: skill, task and descriptor ratings are rounded to one decimal, and ESCO occupations show Job Zone and interests copied from a crosswalked O*NET occupation. USDOL/ETA has not approved, endorsed, or tested these modifications.