MBTI® Test ESTP Restaurant Cook
Strong Interest Inventory® General Occupational Theme Code: Realistic, Enterprising (RE) (GOT)
The energy, spontaneity, and imagination necessary for a career as a restaurant cook make this job well suited to individuals of a certain Myers Briggs Type Indicator® (MBTI® test) personality type. These and other characteristics and innate gifts needed for this occupation can make Extroverted-Sensing-Thinking-Perceiving (ESTP) Myers-Briggs test types good fits as restaurant cooks.
Restaurant cooks work with food every day, whether they are prepping the food for cooking or physically completing the act of cooking themselves. Restaurant cooks work with all varieties of food, from meats and vegetables to soups and desserts. Depending on the seniority of the restaurant cook, they might also perform some more administrative tasks, such as keeping records or ordering supplies. Restaurant cooks also often make sure that everything in the kitchen is up to code – food must be stored and cooked correctly, food prep areas much be cleaned meticulously, etc. Other than these more managerial aspects of the job, restaurant cooks mainly do what they do best: cook. Baking, roasting, boiling, steaming, and mixing food are what they spend most of their time doing.
To be a successful restaurant cook, it’s important to know how to use the tools of the trade. Depending on the type of restaurant, these tools could include blenders, cutlery, ovens, grills, and other cooking devices. Alongside these tools, knowing how to use food safety labeling systems, menu planning software, accounting and cost calculation software, and point of sale (POS) software are also helpful in order to assure that the more logistical aspects of kitchen management are also handled correctly. Skills such as coordination, active listening, time management and monitoring are also important, as restaurant cooks must be aware of how long their dishes have been in the process to know if they are cooked thoroughly enough. Other important abilities include coordination and dexterity, near vision, and reading and speaking comprehension. Because both speed and accuracy are of the utmost importance in the kitchen, cooks need to be able to communicate with other employees quickly and fluently in order to minimize miscommunications and maximize the quality of the food that is being produced. Problem sensitivity is also important, so that they can anticipate when something may become an issue either with co-workers or with customers, and be able to resolve any issues that do manifest without escalating them unnecessarily. Due to the specialized nature of this occupation, usually work experience is more important than any sort of diploma or degree.
Below are some wage and employment trends for Restaurant Cooks:
- Median wages: $10.65 hourly, $22,160 annually
- Employment: 1,024,000 employees
- Projected growth (2012-2022): Faster than average (15-21%)
- Projected job openings (2012-2022): 352,100
Visit Our Strong Interest Inventory® Resource Page To Learn About The RE GOT
Click on one of these corresponding popular ESTP Careers for detailed information including Career Stats, Income Stats, Daily Tasks and Required Education: Automotive Specialty Technician, Construction Laborer, Counter and rental clerk, Electrician, Farm and Ranch Managers, Firefighters, Freight Handler, Loan Officer, Restaurant Cook and Construction supervisors.
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Explore Our ESTP Blog Pages
Explore additional information that delves deeper into the ESTP Personality Type by examining various personality and career based subjects:
- How the MBTI ESTP Type relates to Innovation
- How the MBTI ESTP Type relates to Project Management
- How the MBTI ESTP Type relates to Emotional Intelligence
- How the MBTI ESTP Type relates to Leadership
- How the MBTI ESTP Type Communicates
Click on a link below to read more about different MBTI Personality Types
- Bureau of Labor Statistics wage data and 2012-2022 employment projections Onetonline.org
- MBTI® Type Tables for Occupations, 2nd Edition. Schaubhut, N. & Thompson, R. (CPP, 2008)