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Contribute to sustainable practise in kitchens

URN: PPL2PC34
Business Sectors (Suites): Hospitality - Professional Cookery
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about working in a sustainable way in a commercial kitchen.

You will need to work effectively to ensure the efficient use of utilities and other resources, and to minimise waste. In addition, you need to assess your own performance and identify and implement opportunities to improve efficiency.

This standard is recommended for line, production, commis and other chefs working in commercial kitchens.
When you have completed this standard you will have demonstrated your understanding of and your ability to:

  • Contribute to sustainable practise in kitchens

Performance criteria

You must be able to:

1. Work according to standard operating procedures 2. Assess own performance to identify possible efficiency improvements 3. Report accurately any opportunities to improve the efficiency of utilities and other resources 4. Report promptly and accurately variations in utility and resource usage and any actions you have taken in response 5. Implement actions to improve the efficiency of utility and other resource usage 6. Work efficiently in line with menu specifications to avoid and minimise waste

Knowledge and Understanding

You need to know and understand:

1. Terminology used in relation to sustainability in commercial kitchens 2. Why commercial kitchens use sustainably sourced food 3. What utilities and resources are used in commercial kitchens and how they are used 4. Why commercial kitchens need to reduce the use of utilities 5. How commercial kitchens could improve the use of utilities 6. What government initiatives can help to improving the use of utilities

Scope/range

​1. Utilities and other resources

1.1 gas
1.2 electricity
1.3 water
1.4 food
1.5 disposables
1.6 sundries e.g. tinfoil, clingfilm

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL2PC34

Relevant Occupations

Chef, Cook, Hospitality

SOC Code

5434

Keywords

sustainability, sustainable, menu, cookery, chef