Kitchen operations

• Techniques for the preparation, assembly, cooking, regeneration and presentation of food.
• The importance of organisational/brand specifications and consistency in food production.
• How to check fresh, frozen and ambient foods are fit for purpose.
• Procedures for the safe handling and use of tools and equipment.
• The importance of following correct setting up and closing down procedures.
• Specific standards and operating procedures for organisations.

• Check, prepare, assemble, cook, regenerate, hold and present food meeting the needs of the customers and maintaining organisational standards and procedures.
• Use kitchen tools and equipment correctly to produce consistently high quality dishes according to specifications.
• Take responsibility for the cleanliness, organisation and smooth running of the work area.

• Key nutrient groups, their function and main food sources.
• The scope and methods of adapting dishes to meet the specific dietary, religious and allergenic needs of individuals.

• Produce dishes to suit individuals’ specific dietary, religious and allergenic  needs as required.

• Allergens and the legal requirements regarding them.
• Relevant industry specific regulations, legislation, and procedures regarding food safety, HACCP, health and safety appropriate to organisations.
• The importance of following legislation and the completion of legal documentation.

• Operate within all regulations, legislation and procedural requirements.
• Complete and maintain documentation to meet current legislative guidelines.

• How to communicate with colleagues, line managers and customers effectively.
• Principles of customer service and how individuals impact customer experience.
• How and why to support team members in own area and across organisations.

• Use effective methods of communication with all colleagues, managers and customers to promote a positive image of yourself and the organisation.
• Work in a fair and empathetic manner to support team members while offering a quality provision.
• Work to ensure customer expectations are met.

• The role of the individual in upholding organisations’ vision, values, objectives and reputation.
• The financial impact of portion and waste control
• How technology can support food production organisations.
• The importance of sustainability and working to protect the environment.

• Work collaboratively to uphold the vision, values and objectives of the organisation.
• Use technology appropriately.
• Maintain quality and consistency in food production by using resources in line with organisations’ financial constraints, style, specifications and ethos.

Personal Development and performance 

• How personal development and performance contributes to the success of the individual, team and organisation.
• How to identify personal goals and development opportunities and the support and resources available to achieve these.
• Different learning styles. 

• Identify own learning style, personal development needs and opportunities and take action to meet those needs.
• Use feedback positively to improve performance.