Chefs and Head Cooks

Skills

%	Subject	Description
75.00	Monitoring	Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
72.00	Critical Thinking	Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
72.00	Management of Personnel Resources	Motivating, developing, and directing people as they work, identifying the best people for the job.
72.00	Time Management	Managing one's own time and the time of others.
68.75	Speaking	Talking to others to convey information effectively.
68.75	Judgment and Decision Making	Considering the relative costs and benefits of potential actions to choose the most appropriate one.
68.75	Active Listening	Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
68.75	Social Perceptiveness	Being aware of others' reactions and understanding why they react as they do.
65.50	Coordination	Adjusting actions in relation to others' actions.
62.50	Service Orientation	Actively looking for ways to help people.
62.50	Active Learning	Understanding the implications of new information for both current and future problem-solving and decision-making.
56.25	Complex Problem Solving	Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
56.25	Negotiation	Bringing others together and trying to reconcile differences.
56.25	Instructing	Teaching others how to do something.
53.00	Reading Comprehension	Understanding written sentences and paragraphs in work related documents.
53.00	Persuasion	Persuading others to change their minds or behavior.
50.00	Management of Material Resources	Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

The data sources for the information displayed here include: O*NET™ 16.0.